Wednesday, November 23, 2011

Pumpkin Pancakes for Thanksgiving Breakfast

What a great way to kick off the blessing of 
Thanksgiving morning!

These Pumpkin Pancakes with a splat of Cinnamon Brown Sugar are delish… let’s get started so you’ll be sure to have all of the ingredients on hand.

1/4 teaspoon ground nutmeg
1/2 cup chopped pecans
1 1/2 cups all-purpose flour
2 Tablespoons brown sugar (packed)
2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 1/3 cups 2% milk
3/4 cup canned pumpkin
½ cup ricotta cheese

Let the kids get all of the ingredients together and measure it all out. Use a small heavy bottom saucepan and ask the adult helper to cook the butter over medium heat for about 8 minutes while stirring constantly. Then add the maple syrup, cinnamon and nutmeg. Remove from heat and let the kids dump in the pecans. Stir and set aside.

Now the fun for the kids… In a small bowl, combine the flour, brown sugar and salt. Using another bowl whisk together the eggs, milk, pumpkin and cheese. Note: Kids love to whisk! Let them dump the wet ingredients into the dry ingredients (I know you’re supposed to stir it in… but we’re cooking with kids and that’s difficult for them :-)!

Let them stir the wet and dry ingredients together until moistened.

Drop the batter using a 1/4 cup measuring cup onto a buttered griddle. Turn when bubbles form on top. Cook until second side is golden brown.

If you are right there at the stove and the child is old enough to flip the pancakes, they will love it!

Serve while hot with the yummy Maple Cinnamon Butter poured over the pancakes. For a special treat, add a dollop of whipped cream.

Happy Thanksgiving Morning! The fun has just begun!
Happy Cooking with Kids,
Jan McCracken, Culinary Coach

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