Sunday, October 5, 2014

A Fall-inspired Breakfast From My Food Storage


I am a member of the Church of Jesus Christ of Latter-day Saints.  As such, we have a world-wide series of meetings every 6 months called "General Conference".  Well, it is that time again and I love to hear what I consider inspired messages from our Prophet and Apostles.  Since it is world-wide, it is broadcast over television, radio, and the Internet.  We are watching in the comfort of our living room.

Every General Conference time, I publish a recipe that is made from Food Storage staples.  I think this is a perfect time to 'practice' and share the 'yumminess' with my family members.  Here is my current offering....pumpkin pancakes.  Doesn't the name alone conjure up delicious thoughts?

Making Pumpkin Pancakes from Food Storage items:


I have actually canned my own Pumpkin. Yes, I really did it.  It has been a great blessing over the past year and I have used it in so many of my recipes.  Today's recipe is no different.  I placed the golden chunks of canned pumpkin into a blender and made my puree. So quick and easy to do!


I got my bowls and spoons/cups out.  Did you know that they all come in one system and are stored inside of the green bowl?  I love this set!  


You start by adding the dry ingredients beginning with the flour.


...White Sugar


....add the Brown Sugar


.....don't forget the baking powder and cinnamon, pumpkin spice and the nutmeg!


Mix all the dry ingredients together.


In a separate bowl, begin to add your wet ingredients starting with an egg.


.....add the milk


...the Pumpkin puree


....and yummy Mexican Vanilla and Molasses


Mix the wet ingredients together.  Then add the wet and dry ingredients together.


Spray your favorite oil product onto a hot griddle.  Because these pancakes have a darker color already, they will be dark when they are finished cooking.  Just watch your heat and you will be fine.  At first, I thought I had burned them, but  that wasn't the case.


Don't they look yummy?  I used butter that I have stored in the freezer and syrup which I had in my pantry.  This is a surprisingly simple and delicious dish.  I plan to do this again. Why would you ask?


Because Rooster Senior said, "We should have these again".  That's good enough for me.

Take home message:

  • All the items were in my pantry, refrigerator, or freezer.  I did not have to purchase anything special for this.
  • Although I am not sure how I would calculate the cost of this meal, the most expensive ingredient would have been the pumpkin puree.  Well, last year I canned a large pumpkin that cost me $2.00 and another that was free.  I calculated that I canned an equivalent of the canned pumpkin (15 oz can) for $.28 versus the cost of a commercially priced can of over $3.00.  You can save money by preserving your own foods as well as know what had been added to the food.  
  • This is a filling and warm breakfast on a cool fall morning.
  • Time together with my family.....priceless!

Try it!


Here is the recipe from Averie Cooks:


1 cup + 2 tablespoons all-purpose flour
2 tablespoons granulated sugar
2 tablespoons light brown sugar, packed
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon ground nutmeg
pinch salt, optional and to taste
1 large egg
3/4 cup Silk Unsweetened Vanilla Almond Milk (I used whole milk) 
3/4 cup pumpkin puree
2 tablespoons vegetable or canola oil
1 to 2 tablespoons molasses
2 teaspoons vanilla extract
maple syrup for serving, or your favorite topping (try Vanilla Maple Syrup or Ginger Molasses Maple Syrup)

DIRECTIONS:
In a large mixing bowl, whisk to combine the first 9 dry ingredients (through optional salt); set aside.
In a  small bowl, whisk to combine all remaining wet ingredients (except maple syrup for serving).
Pour wet mixture over dry, and stir gently until just combined; don't overmix.
Preheat a non-stick skillet over medium-high heat and spray with non-stick cooking spray.
Using a 1/4-cup measure or  large cookie scoop, scoop batter onto warm skillet. Cook for about 3 minutes, or until small bubbles form on the surface and pancakes are set enough to flip. I cook covered for better results, but cook the way you normally cook your pancakes.
Carefully flip over and cook for about 2 to 3 more minutes, or until done and cooked through.
Add more cooking spray to wiped skillet before starting next batch.



2 comments:

Laura Carpenter said...

Hi! I was kinda hoping you would use your wheat flour (we love our whole wheat pancakes!), but I can imagine that using whole wheat would make the pancakes even darker!! I bet they would be good tho! Congrats and thanks, as usual!

The Little Red Hen said...

Using Whole Wheat in pancakes is a good idea. I do agree with you that the pancakes would be even darker. I may tray that next time! Thanks for stopping by!

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