Pancake Sunday Meets the Muffin Tin Meal

Once again, it's been a busy few days! We met with a friend for dinner on Thursday, then the same friend plus another for lunch on Friday. We attempted the beach both Friday and Saturday, but to no avail, as it rained at some point during our attempt each day. Such is life during rainy season! 

This week is shaping up to be busy, as well, meeting more friends for lunch, Island Girl's 6-month check-up, playgroup, and a few other things that I'm sure will come up at some point. I will try to be better about updating this week, if nothing else, to share Island Girl's growth during the last 2 months!

Moving on to the food!

There was no theme for Muffin Tin Monday this week, so I opted to create my own, rather than just throw together a random MTM. My original plan was to do breakfast for dinner. At some point, that morphed into a sort of autumn-themed muffin tin. As this is my first year ever without fall, I'm really missing the smell of burning leaves, the crisp edge to the air, and, of course, apple cider (if they have it in our commissary, I have yet to see it).

The four corner spots are pumpkin pancakes (recipe to follow). The top middle is apple circles, which are a repeat from last week's muffin tin "shapes" lunch. Island Boy was so in love with them that he has had them at least once a day every day since that meal. Fine by me! The lower middle spot is maple syrup for dipping. Even to my surprise, he came away from it surprisingly un-sticky. 

He LOVED the pancakes....those were pretty well devoured before I even actually got to sit down at the table. Of course he loved the apples, too.

Pumpkin Pancake Recipe (courtesy of Island Nanny)

Ingredients

2 c. Bisquick mix

2 Tbsp. packed brown sugar

2 tsp. ground cinnamon

1 1/2 c. evaporated milk

1 tsp. allspice

1/2 c. solid pack canned pumpkin

2 tsp. oil

2 eggs

1 tsp. vanilla

Directions

Combine dry ingredients. Add evaporated milk, pumpkin, oil, eggs, and vanilla. Stir to combine. Cook on a pre-heated griddle. For muffin tin-sized pancakes, pour by small spoonfuls onto griddle. For larger pancakes, pour by 1/4 cupfuls onto the griddle.

For either, size, after pouring, cook until edges look dry and bubbles are forming. Flip, and cook a minute or two longer, until golden brown.

This time around, I served the pancakes with maple syrup. However, for next time, I am toying with serving them with a maple-cream cheese whip. I'll report back on that one.