Both of the kids had “testing” today. Boy is testing for his Blue Belt in Taekwondo and Girl has an academic test, so I wanted them both to have a really hearty breakfast. This mix that I found at Central Market fit the bill perfectly. I bought the Gingerbread Pancake mix, too, so we’ll be trying that soon. I’ve made Pumpkin and Gingerbread Pancakes from scratch before, with pretty good results (recipes later), but this was just so EASY (the mix requires the addition of 3/4 cup milk, 1 egg and 1 Tbsp. melted butter to 1 cup of mix). The Maple Pumpkin Butter is really good and doesn’t contain high fructose corn syrup (something we try to avoid), but is a more “adult” taste. Girl prefers powdered sugar on her pancakes and Boy just likes plain old (well OK, Grade “A” Organic) maple syrup on his, but I liked the pumpkin butter. I think it would be nice on toast or drizzled (maybe with some toasted pecans?) over cheesecake for a Fall-ish dessert. I am SO ready for Thanksgiving! Planning menus already!
Pumpkin Waffles with Maple Whipped Cream
Since we’re having a fairly relaxed holiday weekend around here, we felt like making a luxurious breakfast this morning. I used the same pancake/waffle mix to make the waffles that I used for the pancakes a while back (see…