Harvest Pancakes

A friend suggested that I write the Harvest Pancake recipe first and then emailed back & said “don’t forget that gross spider web thing the kids love”. So both of these recipes are dedicated to “the kids” (who really do love the idea of webby bug riddled pancakes) and Ree.

What you will need:

2 eggs, slightly beaten

1/4 cup Truvia (or Splenda)

3/4 cup milk

¼ cup water

Vegetable oil

1 teaspoon vanilla

12 oz canned pumpkin

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon ground cinnamon

Optional: Syrup

Powdered Sugar

Dried cranberries

Crushed Pecans

Diced Apples

Stewed Apples

What to do: (Wow, just typing all that I’m hungry)

Mix all ingredients except oil and things listed under optional.

Add any diced apples, cranberries, or crushed pecans you would like to use.

Heat oil in pan or on griddle until it bubbles.

Pour out circles of batter. Leave to rise and begin to brown on bottom edges. (There will be bubbles all over top side of pancake when ready to flip)

Flip allow, rising again. Remove from pan when cooked through (about 45 seconds after flipping).

Top with butter, syrup, stewed apples, and/or powdered sugar.

Halloween Treat:

Do not add any “extras” to batter, but do remove water and add 3 Tablespoons more flour.

Pour into Ziploc baggie.

Cut small corner of baggie open.

Pipe batter onto hot pan/griddle in spider web shapes!

Allow to cook as usual.

*Dropping a few raisins on the plate before the syrup add a little to the spider feel of these pancakes.*


Stewed Apples

Nothing says fall like pumpkins and apples and cinnamon, at least not to me. Just having this warming on your stove will make your whole house smell awesome. Stewed apples are another wing-spreading type recipe staple and everyone can do this, I promise.

5 Medium Red delicious apples

3 Medium Granny smith apples

1 cup Truvia (or Splenda)

1 ½ cup (packed) Light Brown Sugar

3 Tablespoons Cinnamon

1 teaspoon Nutmeg

2 Tablespoons Flour

1/8 cup Apple Juice

3 Tablespoons Butter (margarine is fine here too)

Peel, core and cut into slices all apples.

Place apples and all ingredients in saucepan on low heat.

Slowly, stirring the entire time, bring to a boil.

Place lid on and lower heat to simmer.

Continue, occasionally stirring, until apples are completely cooked.

Remove from heat and mixture will begin to thicken.

This is great over pancakes, instead of syrup; on granola at breakfast; with plain yogurt; as a warm desert; dolloped in a small pie crust; served over ham, and a million other ways. Also, it will hold up for about 5 months in your freezer, if properly stored. So make a bunch and portion it out as you need it.