Way too early on Saturday morning, I heard a little voice from down the hall, proclaiming 'Mommmmy! I'm awaaaaake!' So I grumbled for a moment, rolled out of bed and lumbered down the hall and up the few stairs to Penelope's bedroom, leaned over her crib and saw her sweet face. It was still dark out, but I snapped her up, gave her one million kisses and brought her back into bed with Shaun and me for morning snuggles and some Spongebob Squarepants, her most recent favorite. Shaun and I keep one eye open while we she watched her show, and as the sky turned to light, all three of us officially woke up. After P had her Spongebob fill, I wanted to make a special breakfast for no other reason than why not? Pancakes are what weekend dreams are made of.
On most weekend days when we have nowhere to be, this is our routine. Sometimes, I scramble eggs while Shaun cooks up bacon. This week, however, I went all out. Penelope specifically requested pancakes (girl after my own heart), so I made some of the pumpkin variety. Shaun wanted eggs (and so did I) so I made him a fried egg to go with a croissant he picked up the night before. I chose scrambled with a slice of cheese melted in. And Shaun made bacon in the microwave, a super easy and clean way to get the good stuff.
Of course, no brunch or any morning for that matter, is complete without a full pot of coffee that's enjoyed throughout the late morning hours, before real clothes are changed into and messy bedhead still prevails. I love lazy weekend mornings!
adapted from all recipes
makes about 12 medium-sized pancakes
1/4 C all-purpose flour
1/4 C granulated sugar
2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 C milk
1/2 C pumpkin puree
1 Tbsp coconut oil, melted
1 Tbsp butter, for coating the pans
Mix together the flour, sugar, baking powder, ground cinnamon and ground nutmeg. In another bowl, mix together the milk, pumpkin, egg and oil. Add the flour mixture to the pumpkin mixture and gently stir together until just combined. The batter will still be lumpy and that's a-ok.
To speed up the process, I used two non-stick skillets at a time, with 1 tsp butter in each to cook the pancakes. Scoop the batter by the scant 1/4 C full for each pancake into the pans. I was able to fit 3 pancakes in each pan at a time. Cook 2-3 minutes over medium/medium-low heat until the edges set and the batter is bubbly. Flip and cook for another minute or until golden and cooked through.
Serve immediately (or keep on a covered dish until ready to serve) with pure maple syrup --->one of my favorite things in all of life.
Do you ever cook special weekend breakfasts? What is your go-to?