Foodie Friday ~ Pumpkin Pancake with Brown Sugar Bacon

Halloween Morning Breakfast:)

Recipes:

Brown Sugar Bacon

1/2 cup brown sugar

1 tablespoon Dijon mustard

1/4 pound sliced bacon

Preheat oven to 350 degrees F.

In a large plastic zip-top bag, combine brown sugar and mustard. Add bacon and toss to coat.

Line a baking sheet with aluminum foil or parchment paper. (I place parchment paper on the top also. Then it does splatter the oven-no mess) Place a cooling rack on the lined baking sheet. Put bacon on rack and roast in oven for 20-25 minutes. Let drain for a few minutes on the rack and serve.

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Pumpkin Pancake

5 tablespoons butter

1 tablespoon brown sugar

1/4 cup pecan halves

2/3 cup all-purpose flour

1 teaspoon pumpkin pie spice

1/3 cup sugar

1/4 teaspoon salt

4 eggs, separated

2/3 cup buttermilk

1-1/4 teaspoons vanilla extract

1 cup pumpkin puree

Confectioners' sugar, for dusting (I didn't)

Maple syrup, for serving (I warmed it)

Preheat oven to 350 degrees F.

Melt 2 tablespoons butter in a 10-inch skillet over medium-low heat. Add the brown sugar and stir until the sugar begins to melt. Add the pecans and cook for 2 more minutes. Transfer the pecan mixture to a small dish and set aside. reserve the skillet for the pancake.

In a small bowl mix together the flour, pumpkin pie spice, sugar and salt. Set aside.

Melt the remaining 3 tablespoons of butter. In a large bowl, add egg yolks, buttermilk, vanilla and melted butter and whisk until blended. Gradually whisk in flour mixture. Stir in the pumpkin puree.

Beat the egg whites until soft peaks form and gently fold into the pumpkin mixture. Gently spoon the batter into the reserved skillet. Sprinkle the top of the pancake mixture with the reserved pecan mixture. Bake for 20 to 30 minutes or until golden brown.

Dust the pancake with confectioners' sugar. Cut into wedges and serve with maple syrup.

Happy Halloween:)

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visit her site for more fabulous recipes:)