Friday, November 4, 2011

Pumpkin Pie Pancakes with Cranberry Maple Syrup

Breakfast of Champions

It’s the final stretch: eleven days ’til Thanksgiving. You’ve stripped the pantry of everything but the essentials you’ll need for the big day. So wtf are you supposed to grub until then? Duh. Pumpkin pancakes.


3 slices prebaked 8-inch pumpkin pie (cut into 8 even slices)
2 eggs
¼ c. plus 2 tbsp. milk
½ c. plus 2 tbsp. all-purpose flour
1½ tsp. baking powder
¾ tsp. salt
2 tbsp. brown sugar
½ tsp. powdered cinnamon
½ tsp. powdered ginger


¾ c. cranberry sauce
¼ c. maple syrup

1. Roughly chop pumpkin pie, crust and all, into half-inch pieces.

2. Put chopped pie and eggs into blender and blend until smooth.

3. Add milk and dry ingredients and blend until smooth (a little clumpy is okay).

4. Pour batter into buttered pan and cook as you would normal pancakes. When they are a dark caramel color, flip delicately.

5. Blend cranberry sauce and maple syrup.

6. Top pancakes with cranberry maple syrup. Moan in ecstasy. Repeat tomorrow morning.

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