We didn’t head out with the rest of the kids for candy last night because Jaimes has a nasty cough and an ear infection. Instead, we stayed in ate pumpkin pancakes, Matt and I watched a Halloween episode of The Office and listened to Jaimes cough all night long.

Here’s the recipe that I got online from (www.bbonline) it’s a breakfast that Mountain Home Lodge (a B&B) in Leavenworth, Washington uses (and was generous to share). It’s time consuming and you will totally blow any diet you might be on but well worth the it.

Pumpkin Pancakes

Ingredients: 2 eggs, 1 cup of milk, 1/2 cup of pumpkin, 1/4 cup oil, 1-3/4 cups of pancake flour, 1/3 cup sugar, 2 ounces/4 tablespoons of melted butter, 1/2 teaspoon or more of each: cinnamon, nutmeg and ground ginger.

In a large bowl, beat the eggs well with the sugar. Add the other “wet” ingredients and mix. Whisk in pancake flour and spices until the batter is smooth. Batter may need more milk to make it thick, but pourable. Start with the one cup of milk, that was enough for me. Cook on griddle until golden brown. Serve with Apple Cider Syrup and small dollup of home-made whip cream. Consider cutting them with a large pumpkin cookie cutter.

Apple Cider Syrup

Ingredients: 1/2 cup sugar, 1 tablespoon cornstarch, 1/4 teaspoon pumpkin pie spice, 1 cup apple juice or cider, 1 teaspoon of lemon juice, 1/4 cup of butter.

Mix sugar, cornstarch, and spice in a medium saucepan. Stir in apple juice and lemon juice. Cook over medium heat, stirring frequently, until it boils. Turn heat to low and allow syrup o thicken. Add butter, stirring in a tablespoon at a time. Refrigerate any unused syrup for another morning.

Pictures (hopefully) will come soon.