Serving of Breakfast Pumpkin
Posted
Mon, 10/25/04
I'd planned to make my own version of pumpkin pancakes last Sunday, but Wilbert and I couldn't resist the lure of IHOP (International House of Pancakes). It helped that we had a coupon for "buy one entrée and get the second one free."
While Wilbert had a large cheese omelet, I ordered the pumpkin pancakes. They were delicious, of course, served with a dollop of whipped cream and a sprinkling of pumpkin pie spice.
Wilbert was leery, but when I had him taste a bite his first question was: "Do we have any canned pumpkin at home?"
*POSTSCRIPT Friday, 10/29/04: Today I finally got around to making my own version of Pumpkin Pancakes. Throwing all other recipes to the wind, I prepared typical pancake batter using Bisquick, and then added a 15-ounce can of pumpkin, a pinch of sugar and a teaspoon of pumpkin pie spice. In order to make the batter runny, I kept stirring in more milk until the mix had the desired consistency. The pancakes turned out well, although they were a bit heavy for my taste. I was full after eating two. I also dished up homemade hash browns and link sausages, so our "late lunch" became quite a feast. As always, there was enough left over to provide Wilbert with another meal.
*Related blog post: Breakfast at IHOP (07/18/03).
Tags: Breakfast;
Restaurants
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