Pumpkin Pancakes

Awhile ago, Erik and I were talking .... and somehow the crazy item of making 1 new recipe/week for 3 months from my 101 in 1001 list came up. Erik really enjoyed eating new foods. And, he pointed out, it forced me to plan what I was going to make, and when I was going to make it .... as opposed to waiting until 5 p.m. to decide what was for dinner (GREAT comment, Erik!).

So,last Friday night (in an effort to keep with our meatless Fridays), I decided we'd have breakfast for dinner. Pancakes are great any time, right? So we had pumpkin pancakes. Ohhhhhhh myyyyyyyyy goodness.


In truth, I've had them before at my friend Nicole's, but they're tricky things to make. The batter is fairly thick, and (like the peanut butter pancakes, sometimes you have to add extra milk to thin down the batter (if you don't do this, it won't necessarily cook all the way through, then there will be ... slimy-ness in the middle of your pancake. ICK!)

Oh, I should also add instead of using 2 cups of all purpose flour, I use 1 c. wheat flour and 1 c. all purpose flour.

But I enjoyed them at Nicole's and I figured I'd introduce Erik to them. :)

I was looking through the recipes at Better Homes & Gardens and found some MORE fun pancake recipes! Thought I'd share. :)

grain + fruit pancakes
apple pancakes
cranberry OJ pancakes
apple honey pancakes

This is interesting sounding .... and if you're like me, you have no idea what to do with the leftover ricotta cheese when you're making lasagna. So this sounds like a good way to use it:

blueberry ricotta pancakes

Aaaaaaand, just for fun, since it's summer and our tomato patch will explode soon:

tomato pancakes