Sick of fall inspired foods yet? Me neither.
I did really well on my two practicals this week (thanks for asking), and am now preparing for a test on Monday and one on Tuesday. And by preparing I mean Fritz and I made a scrumptious breakfast, did laundry, cleaned the house, I’m blogging, and making a yummy navel orange, avocado, and shrimp salad for when our good friends Bre and Zev come to visit this weekend! So not really preparing for my tests at all.
But back to the food. I had some pumpkin puree left over from the muffins I made, and I got to thinking about how I can transform my favorite fall squash into a breakfast food: pancakes! I also decided to toss in some apple for a sweet twist. And I hate to admit it, but because it was 8:00 on a Saturday morning I cheated and used Bisquick for the pancakes–but next time, I’d definitely make them myself and go whole wheat.
Apple Pumpkin Pancakes
- Pancake mix (for two), made according to directions
- 1 empire apple, peeled and diced
- 1/2 C pumpkin puree
- cinnamon sugar and maple syrup to top
Prepare the pancake mix as directed according to package and set aside (I used half skim milk and half water for my mix). Next, peel and dice the apple.
Add the chopped apple to the pancake mix, then stir in the pumpkin puree. At first I planned on leaving it swirled, but I thought it would cook better (and look prettier) thoroughly mixed in.
When it came to cooking the pancakes, the first one I tried had a really irregular shape due to the apples, so I pulled out some of Fritz’s egg shapers (?! what are those things called?), which made perfectly shaped small pancakes.
Because of the pumpkin and the apple, these pancakes come out very moist and sweet and need very little butter and syrup to finish them off. I just put a tiny pat of butter on Fritz’s, then sprinkled with some cinnamon sugar and a dash of maple syrup. So good!
You really should make these. I love finding delicious ways to use up leftovers!
On a completely different fall inspired note, when I was deep in the midst of studying this past week I made some spiced rum apple cider drink to keep me from collapsing into a orthopedics-induced stupor. This was mostly inspired by my friends Angie (all the way from South Korea!) and Drew, who jokingly but seriously encouraged me to add alcohol to my favorite warm beverage. What an excellent idea.
Rum Spiced Apple Cider (serves two)
- 3 C apple cider
- 2 cinnamon sticks
- 1/2 t allspice
- 1/4 t cloves
- 1 T brown sugar
- 2 oz rum
- 1/2 T butter
Combine the apple cider, sugar, and spices in a saucepan over medium heat until hot. Divide the rum and butter between two mugs while waiting for the cider to heat. The butter (even though it seems weird) gives the cider a caramelly buttery taste that is perfect for cold weather. It also made me feel a little bit like I was drinking butterbeer with Harry Potter. Pour the cider over the rum and butter, and put one cinnamon stick into each mug. Enjoy!
Thanks Ange and Drew–this helped me make it through those two tests! Now I need a new drink for the next two…
Today Fritz and I put our dual-control heat blanket on the bed, and actually set the thermostat to turn on at 5:00 in the morning so we no longer need to wake up in 55 degree weather. Nothing like a heat blanket to make reading on a weekend feel like the most. amazing. thing. ever. I might go do that right now!