Pumpkin Spice Buttermilk Pancakes with Maple Cream!
Dairy
Eggs
Tree Nuts
Wheat
15 minutes
3 Servings per kit
Overview
Back by popular demand, everything you need to prepare 2-3 generous servings of buttermilk pancakes with maple cream, pumpkin spice butter, and candied walnuts for topping. Served with a side of nitrite-free bacon cooked to your liking.
Cooking instructions
- Using your preferred cooking method, cook the Bacon to the desired crispness. Set aside for plating later. (You may also hold in a low oven to keep warm.)
- Unwrap and then melt the Butter Pats. (You can melt the butter pats in the microwave or in a small saute pan.) In the medium mixing bowl, combine the Dry Pancake Mix, Liquid Pancake Mix, and Melted Butter. Stir gently until wet and dry ingredients are barely combined. Your batter should be a little lumpy. (Lumpy batter is happy batter!)
- Place the large saute pan (nonstick if you have it) over medium heat for 2-3 minutes. Add 2-3 teaspoons of oil and swirl to coat the bottom of the pan. Place approximately 1/3 cup of the batter per pancake into the hot pan. If your pan is large enough, you may be able to do 3 to 4 pancakes at the same time; just be sure not to overcrowd your pan.
- When the edges of the pancake begin to set up, and you see bubbles forming on the top, it's time to flip the pancake. (This should take about 3-4 minutes.) After flipping the pancake, continue cooking for an additional 3-4 minutes. Chef's tip: using the corner of your spatula, poke a hole in the bottom of the pancake. If there is no raw dough, it's ready to come out of the pan! Repeat this process until all pancakes are cooked. (You can also hold these in the oven with the bacon until plating!).
- Place a plain pancake or two onto a large plate. Spread on a liberal portion of the Pumpkin Butter. Top with the Maple Cream Cheese Drizzle #1 and Candied Walnuts. (If you'd like a walnut in each bite, hand smash the walnuts over your pancakes!) Serve your pancakes with a side of bacon, and enjoy your brunch at home!
Place your meal kits in the refrigerator upon receipt. *Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood, and eggs). You consume raw or undercooked proteins at your own risk. **Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs and may contain traces of these allergens.