Whenever I want to fix a big breakfast on the weekend, I think of sausages and pancakes, AKA “flapjacks”. The sweet maple syrup and slightly sweet pancakes need a good helping of savoriness to counteract the sugary food. I always make my pancakes from Bisquick, instead of pancake mix so I can control the amount of sugar. I usually use less than called for in the recipe on the box so they aren’t sickly sweet.
I fix “little piggies” which is what my mother always called sausage links. I can get up earlier than everyone, simmer the sausages in water, then stick them in a low oven to keep warm while all the lazybones sleep. Then I get the pancake ingredients ready, haul out the two griddles I have, and get everything else all set.
My sister used to have a neighbor, Larry, who must have been dyslexic or something like it. He always called pancakes “pan-a-kees”. We thought that was so funny that we now refer to pancakes as pan-a-kees. Because it has now become a habit, we probably have used the new name in front of people who now think we are out of our ever-lovin’ minds. Let that be a lesson to you. DO NOT adopt the name pan-a-kees!
One Thanksgiving found my husband and I spending the holiday in a quiet cabin hideaway for a few days. A short trek to the lodge for meals was enjoyable, even through the frost and light dusting of snow. One morning we were served pumpkin pancakes. They were delicious and a special treat.
Once home, I found several recipes for pumpkin pancakes and the following one, from Martha Stewart, is my favorite. The recipe calls for pumpkin puree. I use Libby’s canned pumpkin. You will have most of the can leftover so find another recipe that uses the puree so as not to waste it. I usually make a pumpkin soup a few days later to take advantage of the available puree. I will try to provide a soup recipe later.
In the meantime, get some good sausage cooking, and try these pancakes. Hope you like them.
PUMPKIN PIE PANCAKES
Whisk the following ingredients together:
1 1/4 c. flour
2 t. baking powder
1/2 t. cinnamon
1/2 t. ground ginger
1/2 t. ground nutmeg
1/2 t. salt
Now whisk the rest of these in another bowl:
6 T. pumpkin puree
2 T. melted butter
1 c. milk
Fold the egg mixture into the dry ingredients. Butter or oil your skillet or griddle over medium heat. Pour 1/4 c. batter/pancake onto the hot surface. Cook 2-3 minutes on each side. Serve with butter and syrup.