brunch with mike!

pumpkin pumpkin pumpkin pancakes pancakes pancakes. recipe:

• Whisk together 1 cup all-purpose flour, 1 cup whole wheat flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, and 1/4 tsp salt in bowl.
• Beat 3 eggs and 1/3 cup honey in separate bowl. Whisk in 1 1/2 cup milk, 1 cup pumpkin purée, and 1/2 tsp vanilla extract.
  
• Stir egg mixture into flour mixture.
• 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 for few minutes, flip, and cook until pancakes are browned on both sides.
  
• Serve warm with Honey-Raspberry Syrup.

raspberry syrup (or, berry mush, as mike calls it):

• 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. Stir in 1/2 cup of honey, and return mixture to a boil. Remove from heat, add some of berry mixture back into sauce.
  

Mike and I ate them with whipped cream too, which I liked more than the berry-honey sauce. Good for a brunch. Although, very heavy. Recipe could def serve 3-5 people.

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