Pancakes. Pancakes. Pancakes.

John is the pancake master in our house. Cornmeal pancakes. Buttermilk pancakes. Whole wheat pancakes. Heart-shaped pancakes. Turtle-shaped pancakes. But John just doesn't really do pumpkin. Friday mornings are always experimental breakfast days - we bid Daddy a fond farewell as he heads to work and then we take over the kitchen in a flurry of flour. This morning, pumpkin was thrown into the mix. The original recipe can be found here, however my creation is listed below:

• 1 1/2 C. organic whole wheat flour
• 1 t. baking soda
• 2 t. baking powder
• 1/4 t. salt
• 1 t. cinnamon
• 1/2 t. ground nutmeg
• 1/4 t. ground ginger
• 1 container organic Oikos blueberry Greek yogurt plus enough milk to equal 1 C.
• 1 C. organic pumpkin
• 2 organic free-range eggs
• 1 T. oil
• 2 T. organic applesauce
• 3 T. apple butter
• 1 t. vanilla
• 2 T. brown sugar

Oh my. These were so good. The girls and I ate 6 of them: 2 each. And Elise asked for more! Topped with a little Minnesota pure maple syrup and a smidge more Virginia apple butter (Thank you, Auntie Sar-ie!)... Yes, please! As with all of our pancake/waffle successes, we froze the remaining 6 pancakes. This makes for a quick and easy (and homemade) toaster-oven meal in the morning. Alternate pancakes with wax paper to prevent freezing together, wrap with a bit of saran wrap, and finish with a layer of aluminum foil (I've heard this helps prevent freezer-burn, however typically items like this don't hang around long enough for that to be a concern) and then place the whole bundle in a ziplock freezer bag.