Pumpkin Pancakes and Fall Frittata!

Last night I made me and Stephen one of my favorite meals, “breakfast for dinner”.  I tried a new recipe for pumpkin pancakes and they turned out so amazing!  I might never want a plain buttermilk pancake again now that I’ve had pumpkin pancakes. Muy tasty and they have extra fiber to boot.

Here’s the recipe in case you want to give it a try.
1 cup all purpose flour
1/4 cup light brown sugar
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1 teaspoon salt
1/2 cup pumpkin puree (canned is fine)
1 large egg, beaten
1 cup skim milk
Whisk dry ingredients together in a large batter bowl and add pumpkin puree.  Add in the egg and gradually whisk in the milk until the batter is the desired consistency.  Let the mixture stand for 10 mins or so.
Spray hot skillet or griddle with cooking spray (or use butter if you feel like being bad).  Pour batter onto the hot greased surface and allow to cook for approximately 1 1/2 mins (or until you can see bubbles forming on the surface that let you know its flipping time!)  Flip and cook for 1 min on the other side.
Fall Frittata
For my frittata I used potatoes, onions, red bell pepper, zucchini and goat cheese.  It was insanely good and simple to make.  You can make a frittata with whatever ingredients you have in the fridge, its a great way to use left overs.  If you’ve never tried a frittata I highly recommend it.  
Ingredients (get as creative as you want here):
1 small russet potato, peeled and chopped into 1/2 inch pieces
1/2 yellow or white onion
1/2 small zucchini chopped
1/2 large red bell pepper chopped
5-7 large eggs
2 tablespoons herbed goat cheese 
Select your fillings and saute them in a medium non-stick skillet until tender.  If at all possible use an oven safe skillet, or at least be sure that there is no rubber or plastic on the handle since this dish will finish in the oven.  Beat 5-7 large eggs in a small bowl and add the goat cheese (you could use parmesean, swiss etc).  
Over low heat add the egg and cheese mixture to your sauteed fillings and stir together so everything is well incorporated (do this quickly so you don’t end up with scrambled eggs).  Let the combined ingredients begin to set-up on the stove top then transfer the skillet to the middle rack of a 350 degree oven. Bake for 8-10 mins, or until the middle is set but not completely firm.  Remove from oven and slide frittata onto a plate or serving dish.  
I find that everything turns out better if you wear a cute apron.
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3 Responses

  1. Kelly says:

    I will be trying this fritatta. Also, how did you put the lilies in your title bar? Technology is blowing my mind lately.

  2. Jennifer says:

    HI GIRL! I made your pumpkin pancackes for dinner tonight and they were DELICIOUS! LOVE THEM! Thank you for sharing! Love you girl! (jennifer casey)

  3. Lena says:

    LOVE the apron! I’ll be trying the pumpkin pancakes soon. Thanks for the recipe!

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