Here's a lovely fall breakfast recipe from Southern Living.
Fresh Pear-Cinnamon Topping:
Toss 4 peeled, cored, and sliced pears with 1 Tbsp. fresh lemon juice, 1 Tbsp. honey, and 1/4 tsp. ground cinnamon in a medium bowl. Melt 1/2 Tbsp. butter in a nonstick skillet over medium-high heat; saute pear mixture, stirring occasionally, 8 to 10 minutes or until slightly thickened.
Buttermilk-Pear Pancakes:
Whisk together 2 cups reduced-fat, all-purpose baking mix; 2 cups nonfat buttermilk; and 1 egg in a bowl. Pour 1/4 cup batter for each pancake onto a hot, lightly greased gridle or large nonstick skillet. Cook pancakes 3-4 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side. Spoon on Fresh Pear-Cinnamon Topping, and serve immediately.
And for dessert.... a nice cup of pumpkin pie spiced coffee and a helping of 1 John.
"How sweet are your words to my taste, sweeter than honey to my mouth!" Psalm 119:103
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