When Jack called to say he had to work late the other night, it gave Shae and me time to create pumpkin pancakes and try our hands at making homemade applesauce before he arrived. Truly, if you love the warmth of pumpkin, simmering apples and spices, make this dinner! Our house smelled amazing.
Sweet Pumpkin Pancakes by Bryn and Shae, Serves 4
1 1/2 cups all-purpose flour
2 1/2 teaspoon baking powder
1 teaspoon salt
1/4 cup light brown sugar
1/2 teaspoon cinnamon
3/4 cup milk
3 whole eggs
1/2 can organic pumpkin
Semi-sweet chocolate chips (optional. Well, maybe for you. They are not optional for us!)
Whisk the flour, baking powder, salt, brown sugar, and cinnamon in one bowl. In a second bowl, whisk the milk, eggs, and pumpkin together until combined. Add the dry ingredients to the wet, a little at a time, stirring until well combined. Stir in as many chocolate chips as you’d like! Heat a griddle to 350 degrees and butter the surface. Pour on the batter and flip them once little bubbles begin popping at the surface. Keep in a covered dish in a warm oven while you wait for your husband to get home from work!
Thick and Rich Cinnamon Applesauce
Wash all your apple orchard apples, cut out the cores, cut into chunks, and cook in a big pot with a little water on high until they get all yummy and soft, adding cinnamon to your liking (or look away for a moment while the 3-year-old dumps an excessive amount in). Puree until the peels are broken down. Serve warm or cold.