Happy Thanksgiving, everyone! I hope you all have had a weekend full of love, laughter, and turkey!
This Thanksgiving, my partner and I only had two dinners to attend (one less than usual). Because of our extra time and slightly less full bellies, I decided to make a Thanksgiving breakfast for the two of us!
My favourite breakfast is one pancake, one poached egg, and 2 strips of bacon. It seems simple but the combination of the sweet, creamy, salty goodness all wrapped up into the perfect bite…it’s just heaven. So, I made a twist to our usual buttermilk pancakes and added pumpkin! Around this time of year, you can’t have too much pumpkin. Plus, I always have a little extra puree left over from making pumpkin pie so this is a fantastic way of using some of that up.
Ingredients: 4T butter melted, 1/4c white sugar, 2 eggs, 1.25c milk, 3T pumpkin puree, 1/2t baking powder, 1/2t baking soda, 1.25c flour, 1T cinnamon, 1t nutmeg, and a pinch of salt
Heat large non-stick pan on medium low
Melt butter and whisk in all wet ingredients
Mix all dry ingredients
Slowly combine wet to dry ingredients while whisking
Once combined, scoop 1/4c batter into the pan
Once bubbles have formed, flip and cook for 1 minute.
Once all batter is used up, top pancakes with syrup, whipped cream, and a sprinkle of nutmeg.
Note: You can make the pancakes however big you’d like. Contrary to some people’s belief, size really doesn’t matter.