Paper Flowers and Pumpkin Blueberry Pancakes

Monday morning Hazel and I made a few paper flowers to decorate our kitchen table. We made some of the handprint Easter lilies you see everywhere lately, but I first saw at Family Fun and some daffodils that I made up.

The lilies are very easy. You trace and cut out a handprint on white paper or cardstock. (We used construction paper.) Curl the fingers around a pencil. Then curve the hand around a green straw and tape it together. Fold half of a yellow pipe cleaner in half and bend the ends and stick into the straw. Then add a double leaf with a hole punched through it.

The daffodils are fairly easy as well. Design a three petal shape and cute two out of yellow paper (or white if you want white daffodils) and punch holes in the center of them. Then cut a strip about 2-3 inches wide and use scallop edged scissors if you have them or fringe it. If you want to add color to the strip you can. (We used Hazel dot markers just to give the edge a bit of color.) Put the sets of petals through a green pipe cleaner and bend the end so they stay on. Make sure they are open and not completely overlapping (you can use a little glue to keep them this way). Glue the strip into a ring and then glue in the center of the petals.

I then stuck them in a vase with a little bit of blue crumpled paper/Easter grass. They look beautiful with our Easter egg table cloth.

This morning we made pancakes. Hazel has been asking to make pancakes for a few days. We finally had the time this morning. She wanted to make pumpkin pancakes. I pulled out my old standby cookbook. It was a birthday present from a friend at my sixth birthday. Needless to say it is well used.

I of course modified the recipe.

Pumpkin Blueberry Pancakes  

2PointsPlus Value Per Pancake (Weight Watcher PointsPlus) 

Makes: 10-12 pancakes

Ingredients

	1 cup(s) whole wheat flour
	2 tsp baking powder
	1 tsp ground cinnamon
	1/8 tsp ground nutmeg
	1 cup(s) canned pumpkin
	1 cup(s) fat-free skim milk
	1 Tbsp olive oil
	1 large egg(s)
	1 cup(s) unsweetened frozen (or fresh) blueberries

Mix the dry ingredients in a bowl.
Mix pumpkin, milk, oil, and egg in a different bowl. Then add to dry ingredients and mix well. Then stir in blueberries.

Heat pan and spray with a cooking spray. When warm enough, spoon small amounts of the batter onto pan. When first side has had time to cook flip with spatula. Cook all the way through and remove and serve. Repeat until batter is gone.

This is where I link up...