Playing Many Parts



Cafe Thursday

Another week has practically come and gone, and here we are with only some 39 odd days left to get all of our Christmas preparations done. I don’t know about you, but I am already starting to feel the familiar panic setting in. I got even more worried when I realized that Thanksgiving is a week from today.

I am subscribed to the Chicago Edition of Daily Candy, and yesterday they sent this amazing recipe from Moto pastry chef Ben Roche. It has me relaxing and completely looking forward to breakfast with my family next week. Whether you try this recipe or an old family favorite, in the rush of the holidays, don’t forget to slow down for special moments with loved ones. Take a long morning break and have breakfast with your Mom, daughter, sister, friend or make cookies and have tea with friends. Just remember to enjoy the people in your life at some point, and for a least one meal here and there . . . just enjoy your food without counting the calories.

Pumpkin Pie Pancakes with Cranberry Maple Syrup

Makes 12 Pancakes

3 slices prebaked 8-inch pumpkin pie (cut into 8 even slices)

2 eggs

¼ c. plus 2 tbsp. milk

½ c. plus 2 tbsp. all-purpose flour

1½ tsp. baking powder

¾ tsp. salt

2 tbsp. brown sugar

½ tsp. powdered cinnamon

½ tsp. powdered ginger

Syrup

¾ c. cranberry sauce

¼ c. maple syrup

1. Roughly chop pumpkin pie, crust and all, into half-inch pieces.
2. Put chopped pie and eggs into blender and blend until smooth.
3. Add milk and dry ingredients and blend until smooth (a little clumpy is okay).
4. Pour batter into buttered pan and cook as you would normal pancakes. When they are a dark caramel color, flip delicately.
5. Blend cranberry sauce and maple syrup.
6. Top pancakes with cranberry maple syrup

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