Pumpkin Pancakes

We got together for breakfast for dinner and I had leftover pumpkin so I tried this recipe. Yum!

Pumpkin Pancakes

Ingredients:

• 1 1/4 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/8 teaspoon nutmeg
• 1/8 teaspoon ground cloves
• 1 cup milk
• 6 tablespoons pumpkin puree
• 2 tablespoons butter, melted
• 1 egg

Directions:

1. Stir together the flour, sugar, baking powder, cinnamon, ginger, salt, nutmeg and cloves in a medium bowl.
2. Whisk together the milk, pumpkin, butter and egg in a separate bowl. Fold this mixture into the dry ingredients.
3. Melt butter in a skillet over medium heat.
4. Pour 1/4 cup batter for each pancake and cook approximately 3 minutes per side.
5. Serve with butter and maple syrup.

Oatmeal Cake with Coconut Pecan Frosting

This recipe came from Grandpa Piercy (GGRay's Dad). Although it is delicious it is not beautiful and I remember one of my brothers being very disappointed when Grandpa helped him make it for a cub scout cake decorating contest and they didn't win.

1 1/4 cup boiling water

1 cup quick oats

Pour water over oats and let stand 20 min.

1/2 cup vegetable oil

3/4 cup brown sugar

3/4 cup sugar

2 eggs

Cream oil and sugars, add eggs and oatmeal and mix well.

1 1/2 cup flour (add an extra 1/2 cup at high altitude)

1 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

Mix together in separate bowl and then mix into other ingredients.

Add nuts or raisins if desired. I don't.

Pour into prepared 9x13 pan and bake at 350 for 30-35 min.

Frost with coconut pecan frosting or cinnamon cream cheese frosting or

caramel frosting out of a can or whatever.

Coconut Pecan Frosting

1 cup sugar (white or brown or half of each)

1 cup evaporated milk

1/2 cup butter (one cube)

3 eggs, beaten slightly

Combine in saucepan and cook stirring until boiling. Remove from heat and stir in:

1 1/3 cup coconut (or more)

1 cup chopped (not too fine) pecans (or more)

1 tsp vanilla

Let cool slightly and pour over cake. It makes a lot of frosting and we thought it would be really good on french toast, but it didn't last that long. It is also really good on a spoon or a finger.

This cake makes a more justifiable breakfast than chocolate cake. And a healthy option for a birthday cake.