Now I know what to do with leftover pumpkin puree after my annual Thanksgiving baking sprees. This super quick, delicious and of course healthy pumpkin recipe was inspired by a post in Sunset Magazine. The initial results were good, but we couldn’t help but adapt the recipe to make it turn out as delicious as their photo.I happened to have cooked apples on hand the first time I made this, which was even more appealing.
This is a perfect post-Thanksgiving breakfast option, and would work great on a weekday morning since it is a one-bowl process.
As I may have mentioned in the past, I am not a huge fan of traditional American pancakes. Which means I’m always trying to play with different versions that please my palette and that of the kiddos, who do love a good pancake in their weekend breakfast routine. Since I often order the Marion’s Pancake at Chow (on those weekends when breakfast is best eaten out of the house), I decided to see about making a homemade version. What resulted is this recipe, which yields delicious, light, lemony, not too sweet pancakes that go perfectly with any fruit or maple syrup of course. If you have Meyer lemons on hand, they add an even more interesting flavor. But plain old Eurekas work great too.
You’ll appreciate how quick these are to whip up, despite the special step of beating egg whites (hint: get the kids to make them!). They are also chock full of protein which makes the morning meal more effective at keeping mid-morning hunger at bay. I like mine small and stacked but you could do like Chow, and go for the large full plate version too.