Good morning! It’s been a beautiful weekend so far which is such a treat because the forecast originally called for rain. Has it been lovely in your area?
This morning was the first in a long time that we didn’t have to set the alarm to get up and be somewhere so I relaxed in bed for a bit deciding on what I wanted to make for breakfast. I was feeling pancakes, but wanted more than just the plain ole, plain ole. Looking for inspiration I flipped open Quinoa 365 and found the perfect recipe!
Seeing as this is the first weekend of fall, what could be more perfect than pumpkin pancakes?? I set to work on the batter and proceeded to pump out 18 beautifully golden, fluffy ‘cakes!
I gotta admit; I was getting a little anxious to eat about halfway through the batter! HAHA! Patience is not a strong virtue of mine. But finally I was down to the last 2 that were destined for my plate. I knew right off that my toppings of choice would not only include the pecans as suggested in the recipe, but a good glug of this raspberry syrup I picked up last night;
Raspberries, sugar and lemon juice make up the list of ingredients and I just knew that the combo of pumpkin and raspberry would be delicious. My plating skills are seriously lacking, but here’s what my breakie looked like:
GET IN MY BELLY!!! These pancakes were just awesome. AND (!!) I have 16 left to go in the freezer for quick weekday breakfasts. Cook once, eat twice…..or 8 times, right?!
What is your favourite pancake flavour? And what do you like to top your flap Jack’s with?
Bye for now!!