Yummy, Pumpkin Pancakes!

We make a lot of fun breakfast foods in this house. Crepes, waffles, and pancakes top the list. I am always game to try new recipes. This time I was inspired by a can of organic pumpkin that has been in the cupboard for awhile. I LOVE Vegetarian Times Magazine, so I flipped to the back of some in my stack, because they have all the recipes for that issue on a page, according to which meal or category it falls into. I was excited to find this recipe. I didn't make the yummy Honey Raspberry Syrup that goes with them, but plan to next time. If you don't received Vegetarian Times, fear not, they have a great website, where you will find this recipe, along with the syrup recipe. Enjoy!

Pumpkin Pancakes with Honey-Raspberry Syrup



Ingredient List

Serves 6
Honey-raspberry syrup
1 lb. frozen raspberries, divided (4 cups)
½ cup honey

Pumpkin Pancakes
1 cup all-purpose flour
1 cup whole-wheat flour
1½ tsp. baking powder
½ tsp. baking soda
½ tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. salt
3 large eggs
¹⁄3 cup honey
1½ cups low-fat milk
1 cup pumpkin purée or canned pumpkin
½ tsp. vanilla extract

Directions
1. To make Honey-Raspberry Syrup: Place 3 cups frozen raspberries and 1/2 cup water in saucepan. Bring to a boil, cover, and simmer 5 minutes, or until berries are soft. Mash in pan until smooth. Strain berry mixture through sieve into separate saucepan. (You should have 1 to 1 1/4 cups.) Stir in honey, and return mixture to a boil. Remove from heat, add remaining 1 cup frozen raspberries, and cover to steam and thaw whole raspberries. Set aside.
2. To make Pumpkin Pancakes: Whisk together flours, baking powder, baking soda, cinnamon, ginger, and salt in bowl.
3. Beat eggs and honey in separate bowl. Whisk in milk, pumpkin purée, and vanilla extract. Stir egg mixture into flour mixture with spatula or wooden spoon.
4. Coat nonstick skillet or griddle with cooking spray, and heat over medium-high heat. Ladle 2/3 cup batter onto skillet for each pancake. Cook 3 minutes, or until bubbles begin to form in center of pancakes. Flip, and cook 2 to 3 minutes more, or until pancakes are browned on both sides. Serve warm with Honey-Raspberry Syrup.
Nutritional Information

Per : Calories: 413, Protein: 11g, Total fat: 4.5g, Saturated fat: 1.5g, Carbs: 87g, Cholesterol: 109mg, Sodium: 407mg, Fiber: 9g, Sugars: 49g

Recipe - Pesto Portobellos

Image by Tiffany Teske

Yum, yum, yum, that is all I can say. Make some for yourself and see... Recipe from Vegetarian Times.

Pesto Portobellos

Makes 8 dinner servings, 32 appetizers

* 8 large portobello caps, about 6 inches round
* 2 Tbs. olive oil
* Salt to taste
* 2/3 cup seasoned breadcrumbs
* 2/3 cup prepared basil pesto
* 1 Tbs. grated lemon zest from 2 large lemons
* 1 Tbs. balsamic vinegar
* 1/4 cup finely chopped hazelnuts, optional
* 1/3 cup grated Romano or Parmesan cheese
* Chopped parsley or mint for garnish

Directions

1. Preheat oven to 450F. Line two shallow roasting pans or baking sheets with aluminum foil.
2. Gently wipe mushroom caps with damp towel. Use paring knife to pry out any bits of stems; chop stems finely.
3. Lightly brush tops of caps with oil. Set caps, gill sides up, in prepared pans. Sprinkle lightly with salt.
4. Combine chopped stems, breadcrumbs, pesto, lemon zest, vinegar and hazelnuts, if using. Spoon about 2 rounded tablespoons of topping into each mushroom.
5. Roast mushrooms on top rack 5 minutes. Switch to bottom rack. Continue roasting until tender, 10 to 15 minutes total. Sprinkle grated cheese liberally on each mushroom, and garnish with parsley. Serve warm or at room temperature.

Nutritional Information

Per SERVING: Calories: 230, Protein: 6g, Total fat: 17g, Saturated fat: 3g, Carbs: 11g, Cholesterol: 10mg, Sodium: 500mg, Fiber: 2g, Sugars: 2g

Yummy Dinner!

Tonight we tried a new noodle dish for din-din. It received a thumbs up from both my husband and our 2 1/2 year old. To view the recipe for Udon Noodles with Walnuts and Pomegranates click here. Recipe and image courtesy of Vegetarian Times.