For breakfast this morning, the leftover pineapple-ricotta-pie-turned-pumpkin-pie-pudding made yet another appearance! Mom and I decided that it might work well in oatmeal pancake form, so I added 1/2 cup rolled oats, 1/4 cup fat free cottage cheese, the rest of the candied ginger, a bit of baking powder, and an egg white. Lest you worry that the yolk went to waste, I fed it to the cats (my mom has 5!) for their breakfast dessert: 

I used two cookie sheets with canola-sprayed foil and baked the pancakes at 400 for 30ish minutes. Here they are just out of the oven:

Set up on our plates with half an orange each and a ramekin of eggnog sauce (plain yogurt + splash of light eggnog + sprinkle of nutmeg) for topping:

My plate, sauced:

It was just too pretty, and I couldn’t stop taking pictures:

This food photography is addictive! There were about 6 pancakes left, so I bagged them (eating lots of “crumbs” along the way) and put them in the freezer to take back to Brooklyn with me this weekend. Expect to see these guys again sometime soon!