So, school is right around the corner for kids and many families are happy about this and just as many are sad. I am always a confusing mix of the two. I never get everything done with the kids that I had planned and that makes it hard to see them going back to school. I will be able to clean, cook/bake and blog with a full 2.5 hours of completely child free time though which is nice. (Youngest is only in Pre-K)
The other reason I am a mix of the two groups is that, well, sometimes there are kids that you want to spend more time with and others that you need a break from. I know some of you are reading this and thinking, “OMG! That is just awful! What a horrible mother!” Who knows, maybe your righteous indignation on behalf of my children is correct or maybe, just maybe some of you out there get me in this. You know that some of you are tired of attitude, eyes rolls and door slams from tweens and teens. You know that you are tired of having to explain to a college kid why they have to attend family functions even though they are an adult with their own things to do. You know you are tired of whining and pouting, well let’s be honest here, from any aged child. Then you have your opposite children. The ones who want to please. Usually the younger ones. Who still want to cuddle and acknowledge you and you want to hold on to that and bask in the happiness and joy it brings because you know that all to soon you will be facing eye rolling, slamming doors and being told that, “You don’t get it!”
Whether you have the ones you want to keep home longer or the ones where you want to call the school and ask if they can start early. I’m sure like most families you have your traditions. You know, new outfits, a picture, a special breakfast, lunch or after school treat. Today we are going to do a breakfast treat for the first day of school.
This is a breakfast treat that is over the top and basically has two breakfast staples mashed into one. The first part of this can be made ahead of time and stored in an airtight container in the refrigerator or freezer. You would then just need to bring it up to room temperature when it was time to do the rest. So what do I have for you today? It’s a French Toast Pancake Bake and it is over the top decadent. This recipe has flavor layered on flavor for a real treat.
French Toast Pancake Bake
Cinnamon Raisin Swirl Peanut Butter Pancakes
makes 8 pancakes
3/4 c. milk
2 tbsp. vinegar
1 c. all-purpose flour
2 tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 large egg
2 tbsp. butter
2 tbsp. Peanut Butter & Co. Cinnamon Raisin Swirl Peanut Butter
Measure out the milk and add the vinegar to sour the milk. Combine the butter and peanut butter in a microwave safe bowl and microwave for 45-60 seconds and stir until smooth. Set aside to cool for a few minutes.
In a bowl combine the flour, sugar, baking powder, baking soda & salt. Whisk to mix well.
Whisk the soured milk mixture, egg and peanut butter mixture together. Pour into dry mix and whisk until well combined with a few small lumps. Let this sit for 5 minutes. While it is sitting preheat non-stick griddle over medium-low heat.
Pour batter into griddle and let cook until bubbles form and pop along the outer edges and then flip. Place on a plate to cool when they are done. Once cool you can proceed to next step or place in a large baggie and refrigerate or freeze to use later.
French Toast Pancake Bake
8 pancakes, cut into pieces
3 large eggs
3 tbsp. heavy whipping cream
1 tsp. vanilla
1/4 tsp. cinnamon
Preheat oven to 350° and spray an 8×8 pan with cooking spray. Place the cut up pancakes in a fairly even layer in the pan.
In a bowl whisk together the eggs, cream, vanilla and cinnamon. Pour over the pancakes and toss to make sure that it is all coated well with egg mixture and then spread again in a fairly even layer.
Bake in the oven for 18-22 minutes. Remove and let cool for a few minutes before cutting into. While baking make cinnamon apple raisin mix and peanut butter sauce.
Cinnamon Apple Raisin Mix
1 apple, peeled, cored and sliced thin
1 tbsp. raisins, optional
1 tbsp. brown sugar
1/4 tsp. cinnamon
1/2 tbsp. water
1 tbsp. butter
Place apples, raisins, brown sugar and cinnamon in a baggie and shake to coat the apples. In a small frying pan place the apple mixture, water and butter and cook over medium heat, stirring frequently. Cook until the sugar has melted and the apples have softened, 5-10 minutes.
Peanut Butter Sauce
2-3 tbsp. Cinnamon Raisin Swirl Peanut Butter
Place in a microwave safe bowl and cook for 45-60 seconds and then stir. If it is not completely melted put it back for another 15-30 seconds.
Cut the French Toast Pancake Bake into squares and plate. Top with apple mixture. Drizzle the peanut butter sauce over the top and sprinkle with powdered sugar to finish it all off.
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