The original recipe is from the Practical Paleo cookbook.
I've been picking up the pumpkin at ALDIS because it's 99 cents a can and it's all pumpkin ...
I'm not a huge pumpkin fan but these were actually pretty tasty and I make them fairly frequently ...
Here's how I did it ... if you want the real recipe, you will have to buy the book which was well worth the money.
3 eggs, lightly whisked, I used 3 because mine are extra large Costco size eggs :)
1/2 cup canned pumpkin
1 tsp vanilla extract
2 tbs maple syrup
1 pinch of nutmeg
1 pinch of ground ginger
1 tsp cinnamon
1/4 tsp baking soda
2 tbs melted butter
Ready?
Whisk eggs so they are broken down and add in pumpkin, vanilla and syrup. Whisk til mixed well and add in dry ingredients along with melted butter, whisk til all incorporated
Grease a skillet and heat over medium heat. Scoop mix out using 1/4 cup measure and allow to cook til a few bubbles appear on surface, flip and continue cooking til done, just like regular pancakes.
Serve with a dab of butter and some sliced bananas on the side. Or just overwhelm the plate with bananas :)
This was good. Hubby most likely will think it's too egg-ish but I like it. I think Sonny Boy will like too since he's gotten into the more healthier eating too (requested I get more coconut oil and almond butter for him)
My first time making these, I had a few issues ... started out with the teflon griddle and a little butter ...
I switched out to my super cool non stick pan with LOTS of butter for round 2 which is how I got 4 PERFECT cakes ...
Here's what you need to make this stupidly easy, yet really delicious recipe ...
2-3 lbs chicken thighs, boneless/skinless thighs
1/2 cup of dijon mustard (next time I will use a little under 1/2 cup)
1/4 cup maple syrup (the real deal) (next time I will use a little more than 1/4 cup)
1 tbs rice wine vinegar
1/4 tsp salt
1/4 tsp black pepper
1 tbs cornstarch (or use arrow root)
2 tsp fresh rosemary
So, she's pretty damn specific on her recipe ... I'm guessing some people commented this and that and heck, you can follow a recipe 100% and still not get the same exact results each and every time (a pet peeve that Hubby has with me) ... so, cook like me, go with the flow of things and think HAPPY thoughts!
Preheat the oven to 450. Yes. Piping HOT.
Line your 8x8 pan with TWO layers of foil. TWO. As I only have the super duper heavy duty Reynolds foil, I used ONE layer. I suppose if you are using thin stuff, two layers would be necessary.
In a small bowl, mix up the mustard, syrup, vinegar, salt and pepper. Toss your chicken in the pan, and pour the sauce over the top. Flip the chicken and give them little 'wiggles' to make the sauce all settle in the crevices.
Bake, uncovered for 40 minutes. Might as well crank the ac up too as the kitchen is going to get a tad warm!
Remove from oven and let sit for 5 minutes or so. Pull the chicken out and set somewhere to keep warm for a few more minutes.
Make sure the liquid is still HOT. Whisk in the cornstarch. If the liquid is not hot enough you do know what will happen right? Unhappy, lumpy gravy instead of a nice, smooth gravy :-) ... so make sure it's hot! If it's not thick enough for you, sprinkle a little more and whisk it in.
Pour the sauce over the chicken, garnish with some rosemary and serve along side your favorite veggies ... in this case, we did roasted broccoli and cauliflower ... no lie .... I'm trying to get this tree stuff down.
Enjoy!
