Wow, the pictures from my iphone don?t do these pancakes justice! Ever since working towards non-processed foods in this house ? I began tackling breakfast first. In our house, we are often out of here by 7:45am so we need something that is quick and easy (hello, if that doesn?t say highly processed right there). I experimented over the summer with various waffle, pancake, granola recipes. I stumbled on a favorite filling pancake perfect for the fall season. (It will likely last way into Spring as well). On the weekends I will usually whip up a double batch, flash freeze on parchment paper for about 30 min and stack in a glass freezer safe container with some wax paper in between each pancake.
Recipe for Joy The Baker?s Pumpkin Spice Pancakes Here. I omitted the ginger and cloves. To the final mix I added about 1/4-1/3 cup dark chocolate chunks (found at Whole Foods). These do get very thick as you can see by the picture. So a lot goes a long way on the plate. One can of pumpkin equals about 2 cups so I pack the rest of the can by 1/2 cup and freeze.
Homemade whipped cream:
1 cup heavy whipping cream
1/4 tsp vanilla
2 tsp confectioners sugar
whip on med-high until done.
Source: http://ourfamilytreeblog.com/?p=2049
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