Breakfast is the most important meal of the day. During a busy week it isn’t always easy to take the time to make yourself a hearty, happy and healthy breakfast. Which is why we tend to just eat what is convenient: a bagel, fast scrambled eggs, cereal or a bowl of oatmeal. I make it a point to make myself a tasty breakfast on Sunday mornings, when I have the time to play in the kitchen. Here is an easy, seasonal day starter that celebrates the Fall with spices and pumpkin.
Autumn FlapJacks
Dry Ingredients:
1 ¼ cups of All Purpose Flour
2 Tablespoons of Sugar
2 Teaspoons of Baking Powder
½ Teaspoon of each of the following: Cinnamon, Ground Ginger and Salt
1/8 Teaspoon of Nutmeg
A tenny bit of Ground Cloves (just a pinch)
Wet Ingredients:
1 Cup of Milk
6 Tablespoons of Canned Pumpkin Puree
1 Egg
2 Tablespoons of Butter
Melt the butter in a small sauce-pot and reserve. Mix all of the dry ingredients. In a separate bowl, mix the wet ingredients (excluding the butter…that’ll come later). Fold the wet into the dry and THEN add your butter. This should make a thick batter.
Take a medium sized pan (non-stick), this is the one that I love, and (this is key), bring the pan to high heat, and then bring the pan down in heat to nothing hotter than a medium, even a high-low to low-medium heat. You want the heat on your pan to be evenly hot, but not too hot, because it is a batter that you are frying and can quickly burn.
Evenly coat the pan with cooking oil (I prefer Canola Oil). Once the heat is evenly tempered, pour in 1 ½ cups of the batter into the pan. My suggestion is to thin the batter out on the pan with an offset spatula. This is a cakey batter and if it is too think, it will not cook evenly. As soon as you see bubbles forming on the top, flip the flapjack over.
Serve with butter or whipped cream and Vermont maple syrup.
THANK YOU!!! Pancakes are the King of breakfast foods and I’m a loyal subject mmmmmm