Monday, October 25, 2010

31 Days of Halloween - Halloween Breakfast ideas with kids! Day 25


Halloween Breakfast ideas with kids!

Spooky Pumpkin Pancakes with Black Cinnamon Syrup
2 eggs
1-1/4 cups buttermilk (*I used powdered)
4 TBSP melted butter
4 TBSP canned pumpkin
1/4 cup granulated sugar
1/4 tsp salt
1-1/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp allspice

- Preheat a skillet over medium heat. Coat pan with no stick spray.
- Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl.
- Use an electric mixer to blend ingredients.
- Add dry ingredients to wet ingredients and blend with mixer until smooth.
- Pour or scoop the batter onto hot skillet, using approximately 1/4 cup for each pancake.
- When the batter stops bubbling and edges begin to harden, flip the pancakes. They should be golden brown. This will take from 1 to 2 minutes.
- Flip the pancakes and cook other side for the same amount of time, until golden brown.

Serve warm with syrup or get creative with the Black Cinnamon Syrup, recipe below.

Makes approximately 16 pancakes.

Black Cinnamon Syrup 

(recipe from the clever Not Martha)
  • 1/2 cup granulated white sugar
  • 1/2 brown sugar
  • 2 Tablespoons all-purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon vanilla
  • 1 cup water
  • black food coloring gel
In a saucepan combine sugars, flour and cinnamon. Add vanilla and water. Bring to a boil, stirring continuously. As it heats squirt in a little of the black food coloring and mix in, add more until it's as dark as can be (it doesn't take much). Allow to boil for a few moments until the mixture has noticeably thickened. Remove from heat and allow to cool enough to put into a plastic squeeze bottle. Syrup can be made ahead and refrigerated.  Warm syrup before serving by placing the squeeze bottle in a bowl of warm water(not boiling). Let each person decorate their own pancake!
Bagels with Pumpkin Cream Cheese
recipe from TidyMom
8 oz cream cheese, softened
1/2 c canned pumpkin (not pumpkin pie filling)
1 tsp cinnamon
1 tsp pumpkin pie spice
1 tsp vanilla
4 TBSP brown sugar
Beat all ingredients together until smooth. Refrigerate.


2 large eggs
1/4 cup canned pure pumpkin puree
1/4 cup whipping cream
1/4 cup milk
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 Tbs granulated sugar
4 cups Cinnamon Toast Crunch cereal, crushed
Eight 3/4-inch thick slices of day-old French bread

1. In a low-lying, flat bowl, whisk together eggs, pumpkin, cream, milk, cinnamon, nutmeg and sugar.

2. In another low-lying flat bowl, place crushed cereal.
3. Heat skillet to medium-heat, brush with butter. Quickly dip bread on both sides into the egg mixture, then cover both sides of the bread with the crushed cereal. Place in hot skillet, reduce heat to low and cover with lid. Heat 2-3 minutes on each side, until lightly browned. Repeat with remaining bread.
4. Serve immediately with maple syrup.

Servings: 4

Yield: 2 slices per person

Cooking Tips:
*This recipe really is best with French bread that is a day or two old- if it’s too soft, it will absorb too much of the liquid and turn out soggy.
**Do a quick dip into the liquid. You don’t want to soak the bread in it.
***You may leave off the crumbled cereal if you don’t wish to add crunch. (It’s good though!)

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