Pumpkin Cranberry Orange Pancakes with Caramelized Pecans, Cheesy Eggs and Bacon

Yes another pumpkin thing. You'll live. It's fall. I like pumpkin. So there.

I had some leftover pumpkin and cranberry sauce from the pumpkin cinnamon rolls and cranberry pancakes made about a week ago and they needed to get used.

I decided that pancakes would be a good idea. I was tired of my fried egg on toast that is the usual morning breakfast. Along with coffee. Must have coffee.

And its Saturday, which means for some odd reason I need to make a real breakfast. Something from the kids about since I'm home and they are home and we have no place to go, I should make a real breakfast...vs cereal or toast. Whatever.



What you will need:

• Pumpkin
• Cranberry sauce
• Flour
• Eggs
• Baking powder
• Baking soda
• Sugar
• Vanilla
• Orange extract or frozen orange concentrate (if you use concentrate, eliminate the sugar)
• Vinegar
• Salt
• Pumpkin Pie spice
• Eggs (1-2 per person), salt and pepper, milk (1tbs per egg more or less)
• Bacon

So this is super simple. These are fat fluffy pancakes so therefore are filling. 

Get your bacon started now, get eggs mixed up with a pinch of salt and pepper and little milk. Use paper towels (or we have a cloth towel dedicated for draining grease to be more environ friendly) to sop up grease as bacon gets done. You can also cook the bacon in the over on a baking sheet with edges. This makes them all done at once.

In a medium mixing bowl, mix together with a fork, flour, soda, powder, sugar, spice and salt. Add vanilla and orange extracts, 2 eggs, 1c pumpkin, 1/4c cranberry sauce, 2tbs vinegar (to make baking soda all fizzy and happy. This is why they are sooooo fluffy!) Mix together with dry ingredients.

Warm up 2 skillets, one large for your pancakes, unless you have one of those electric griddle thingy's, then use it. The other skillet is smaller, for pecans. MMMMM pecans. If you made bacon, you can use some of the grease to coat your pan for pancakes and for eggs. Just makes for added yumminess.

In the smaller skillet melt 1Tbs butter, 1/4c crumbled/chopped/not whole pecans. When butter is melty, coat pecans and add 1Tbs of brown sugar. 

Coat your big skillet/griddle with butter (hold a stick by the wrapper and with open end, rub all over pan. Hands stay clean, no excess of butter.)

Cook until edges look dryish. Sorry, no bubbles on these. Flip and cook on other side for a few seconds.

Keep pancakes warm in oven at 250 on an oven safe dish. 

Turn off the pecans, and let them cool.

Finish off bacon/sausage (if you didn't use oven method) and use same pan for eggs (minus a lot of the grease). To get rid of the grease, I keep a tin can or jar with lid next to stove. Sometimes I am lazy and run it down the garbage disposal (gasp) with hot water. You can keep bacon warm with pancakes in oven, as the get cold fast.

When pancakes are ready sprinkle with pecans and drizzle with syrup. Make the kids set the table and enjoy!

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Pumpkin Cranberry Orange Pancakes____________________________________

1c flour

2t baking soda

1T baking powder

2t pumpkin pie spice

1t salt

2T vinegar

1t vanilla

1t orange extract or 2tsp orange juice concentrate

2 eggs

1c pumpkin

1/4c cranberry sauce (canned)

Pecans:

1/2c pecans

1T brown sugar

1T butter

Mix dry ingredients together. Add wet ingredients and mix gently with a fork. Heat pan of griddle to medium-high heat. Drop pancake batter by 1/4 cupfuls onto greased pan. Cook until edges start to look dry and pancake puffs. Flip and cook for a 1-2 minutes on opposite side.

Pecans: Heat butter in small skillet over medium heat until melted. Add chopped pecans and brown sugar. Heat until glazed evenly.