Winter is by far my least favorite season. Cold weather and I just don’t get along.
Honestly, I don’t see how you folks up in the northeast handle it. Really. Cold weather is only good if I can stay inside.
To add insult to injury, we here in Houston don’t even get snow. So it’s just cold. However, every once in a while, we’ll get some snow flurries or sleet…to which I’m glued to the local news station for those famous words…
Alas, it doesn’t happen often.
When it’s cold – just cold – I feel the need for hearty breakfasts. You know, something to “stick to my ribs” for the long day ahead in the cold.
Or in my case, a long day of work in a warm cubicle wishing it was snowing and I was at home.
Either way, these take care of business.
Because really, how could you go wrong with chocolate chips for breakfast?
Adapted from Garnish & Glaze
- 1½ cups whole wheat flour
- 1½ T. sugar
- 1½ t. cinnamon
- ½ t. salt
- ¾ t. baking powder
- ¾ t. baking soda
- ¼ t. nutmeg
- 1 cup buttermilk
- 1 cup pumpkin puree
- 1 eggs
- 1 t. vanilla
- 2 T. milk
- 1 cup semi-sweet chocolate chips
- In a large mixing bowl, combine all dry ingredients, except chocolate chips.
- In another bowl, combine all wet ingredients.
- Pour wet ingredients into dry ingredients, and mix until just combined.
- ** Batter is slightly thick. Pour a little milk into batter to thin it out, if desired. **
- Add chocolate chips.
- Heat a non-stick griddle or large non-stick pan over medium heat.
- Pour ¼ cup sized batter onto griddle and slightly flatten with spatula.
- Cook for 1-2 minutes, then flip.
- Cook 1-2 more minutes, and transfer to a paper towel-lined plate until all batter is cooked.