Thanksgiving/Fall

Pumpkin Chocolate Chip Pancakes with Buttermilk Syrup

~ lindy

Pumpkin Chocolate Chip Pancakes

Special Supplies:

*At least 1  Pumpkin Griddle, 2 to 4 pumpkin griddles is desired to make them quickly.

Note:  Below are 2 recipes first is Chocolate Chip Pancake recipe and second is Pumpkin Purée Chocolate Chip Pancake recipe.  Make Buttermilk Syrup below or use Maple Syrup

Chocolate Chip Pancake recipe

Ingredients:

*1 cups Flour
*1 tablespoons Baking Powder
*2 tablespoons Sugar
*1/2 teaspoon Salt
*1 cup Milk
*1 Egg
*1 teaspoon Vanilla
*1 to 2 tablespoon Extra Light Olive Oil

*Mini Chocolate Chips, sprinkle a few on top of pancake batter after pouring onto pumpkin griddle, close lid

Instructions:

Whisk together in a bowl all the dry ingredients and then, beat together in a separate bowl all the wet ingredients just until combined and slowly add the dry ingredients to the wet ingredients and beat until smooth.

Cook the pancakes on pre-heated, cooking sprayed griddle.  Pour or spoon batter onto griddle about a 3 tablespoon of batter per pumpkin pancake and Cook pancakes according to pumpkin griddle instructions.

Note:  It is best to have more pumpkin griddles 

Buttermilk Syrup

Ingredients:

*1/4 stick Vegan Butter

*1/2 cup Sugar

*1/2 cup Low-fat Buttermilk

*1/4 teaspoon Baking Soda

*1 teaspoon Vanilla Extract

Instructions:

In a sauce pan on medium-low, add butter, sugar and buttermilk and bring to a boil, boil 2 minutes.  Remove from heat and add vanilla and baking soda, it will bubble up.  Mix well and serve over pancakes.

Note: Double this recipe if you aren’t using maple syrup to serve too or if you just like a lot of syrup on pancakes.

Pumpkin Purée Chocolate Chip Pancakes

Ingredients:

*1 (15.25 ounce) box Spice Cake Mix, like Betty Crocker Super Moist

*15 ounce canned Pumpkin Purée, not pumpkin pie filling

*Sprinkle on Mini Chocolate Chips, optional

Instructions:

*

Mix together the cake mix and pumpkin just until combined. Then stir in the chocolate chips.

Scoop about 2-3 Tablespoons on pumpkin griddle.  Sprinkle on chocolate chips on top if desired.  Bake according to pumpkin griddle instructions or until baked through.

Top with Buttermilk Syrup or Maple Syrup.

Note:  The below is if you don’t want all the batter to be made into pancakes, so I made 8 pumpkin pancakes and then baked the rest of the batter in the oven for cookies, but you can make all the pumpkin batter into pancakes.

Instructions for Easy Spice Mix Pumpkin Chocolate Chip Cookies

*

Scoop out 12 cookies, about 2 tablespoons of the pumpkin cookie batter (per cookie) onto a Silpat (baking mat) or parchment paper,  on half baking sheet.

*

Bake in a preheated oven 350*F for 13 to 15 minutes.

*

Makes around 12 cookies depending on the size of cookies and number of pancakes you make.

See Little Pumpkin Party

Enjoy!

Lindy

Honey Butter Parker House Rolls

~ lindy

Honey Butter Parker House Rolls

Recipe source Half Baked Harvest and adapted 

Makes 12 medium Rolls or 8 Large Rolls

Ingredients:

*1 cup Warm Whole Milk or I used 2 percent Milk or use Dry Milk reconstituted 

*2 and 1/4 teaspoons Active Dry Yeast

*1 heaping teaspoon Granulated White Sugar

*3 cups All-purpose Flour, more if need and for dusting

*1/2 cup White Wheat Pastry Flour

*1/2 teaspoon Kosher Salt

*3 tablespoons Honey

*4 tablespoons Butter, room temperature

*1 large Egg

Honey Butter Filling

Ingredients:

*6 tablespoons Butter, room temperature

*3 tablespoons Honey

***Mix together honey and butter in a bowl and set aside.

Instructions:

*In a stand mixer add to the bowl the warm milk, yeast and sugar.  Let rise until bubbly about 8 to 10 minutes.  

*Add dough hook to mixer and add the following to milk mixture:  Flour, wheat flour, salt, honey,  butter and egg.  Mix on low speed until ingredients are incorporated.  Then knead for  4 to 5 minutes.

*If baking rolls right away cover dough with plastic wrap or lint free damp dish towel.  Allow to rise 15 minutes or up to double in bulk.  

*On floured surface roll out dough in rectangular shape and cover with honey butter filling.  Then cut dough with pizza cutter into 8 to 12 strips.  Roll up each strip like you would a cinnamon roll. Place rolls seam side down on a cooking sprayed or Silpat covered quarter baking sheet for 8 rolls and 9 x 13 inch baking sheet.  Again cover and allow to rise again for 30 more minutes.  

Uncover rolls and bake in a pre-heated 350*F. Oven for 18 to 25 minutes depending on the size of the rolls.

Over Night Option:

*After making roll dough, roll out dough as described above and make into rolls and refrigerate right away not letting the rolls rise.  In the morning remove rolls and allow to come to room temperature 1 to 2 hours.   Then bake as above.

Enjoy!

Lindy