The blueberries in these whole wheat pancakes are so sweet and moist that they don't even need butter when eaten while hot! This is our Saturday breakfast, healthy for me; yummy for husband and kids.
I developed this recipe when I was cooking for large groups of people. It's easy to make and gives you plenty of time to do other things while it's baking.
'Both my daughters love these sweet muffins,' reports Lori Thompson of New London, Texas. 'I usually double the recipe so I have extras to keep in the freezer for a quick breakfast or snack.'
'These cute little sausage and bacon bites are finger-licking good,' promises Cara Flora from Kokomo, Indiana. 'They have a sweet and salty taste that's fun for breakfast or as an appetizer.'
This recipe was given to me many years ago by the county Extension service. I love the muffins' hearty taste and light texture. If you're cooking for one or two, they keep well in the refrigerator or the freezer.
These barely-sweetened fluffy pancakes feature ginger, cinnamon and allspice to emphasize the pumpkin flavor. Serve them hot with maple syrup for the best autumn or winter breakfast dish ever.
'I'm one of the cooking project leaders for my daughter's 4-H club, where these soft delicious cookies were a great hit with the kids,' reports Marietta Slater of Augusta, Kansas.
