Tag Archives: Scrambled Egg Muffins

A Sleepover with Whole Wheat Pumpkin Pancakes

Our good friends the Jensens came up with an amazing idea for this week: a sleepover!  Cait slept over here for girl’s night, and Fritz headed over the Jensens’ apartment for some pizza-eating, man-movie-watching boy time.  When we met up at our place for breakfast this morning, we discovered the true difference between men and women:

Boys:  Ate multiple calzones, leftover Halloween candy, fruit snacks, and frozen fruit bars, then watched an entire man-movie.

Girls: Chatted for three hours non-stop, made mexican hot chocolate, started a movie and fell asleep ten minutes later.

It was perfection (for both parties).

Cait and I woke up bright and early and the boys showed up soon after, ready to eat.  While we prepared the food, Fritz and Jeff played Jenga with the added “danger element” of Henry trying to swipe at the blocks.  Cait made sausage, veggie and scrambled egg muffins (see her recipe here at her blog A Bicycle Built For Two):

While those were baking, I made some fall-themed (no, I’ll never get sick of it) pancakes:

Cinnamon Pumpkin Whole Wheat Pancakes (adapted from America’s Test Kitchen Family Cookbook)

  • 1 C all-purpose flour
  • 1 C whole-wheat flour
  • 1/2 t baking powder
  • 2 t baking soda
  • 1/2 t salt
  • 1 egg
  • 3 T butter, melted
  • 2 C buttermilk
  • 1/2 C pumpkin puree
  • 1/2 t cinnamon

I didn’t take a picture of the ingredients, because there were people over ready to eat and that would just be awkward.  But this is an easy one!  Mix all the ingredients together.

On second thought, add a little more cinnamon.  Spray a crepe pan (or whatever you have) with canola oil, and place over medium heat–don’t get impatient and turn the heat higher, because you will have burned pancakes.  Pour in some pancake batter and flip when there are bubbles over the entire surface.

This is enough batter to make pancakes for five or six hungry people.  While they are cooking, set out a plethora of toppings for everyone.  We went with peanut butter, honey, Lyle’s golden syrup, pumpkin butter, cinnamon sugar, and of course, maple syrup–and I don’t go anywhere near that fake stuff.

Eventually, you will have a giant stack of steaming, not-too-dense pancakes just begging for you to sit down and eat ’em.

And here’s Cait taking a few of her own pictures:

It was a really amazing and relaxing Saturday night/Sunday morning.  For dinner I made an Asian-inspired fennel salad with miso dressing; not my favorite but I know a few people who would love it.  Have a great end to the weekend, and here’s to only having two days of school this week!

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