Breakfast

Back To School With a Special Breakfast

by Jennifer Wieland

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

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.

Assembly

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.


Everyone Loves Breakfast, Right? Pancake Cupcakes

by Jennifer Wieland
Pancake Cupcakes with Maple Syrup Buttercream and Bacon

This morning I made the kids waffle sticks for breakfast. As I was waiting for the waffles to finish cooking, I realized that the waffle batter was similar in consistency to cake batter. I began to think – would these work as cupcakes? I threw the left over batter into cupcake liners and into the oven they went! While they were cooking I worked on a maple syrup buttercream.  The frosting came out yummy! The cupcakes weren’t bad but they weren’t fabulous either. I needed to experiment with this idea further, so I used pancake batter – some plain, some with blueberries and the rest with chocolate chips. Of course, everyone likes butter on top of a stack of pancakes, so what the hay – I brushed on some melted butter when they came out. I mean if you are going to take a massively carb overloaded food like pancakes and make them into cupcakes with frosting, is a little butter really going to hurt? Please – no one  answer that question. I like to push the envelope, so I cooked up some bacon, crumbled it, and sprinkled it all over these little fellas. We all know bacon makes EVERYTHING better.

So what was the verdict? They weren’t bad! I think this is a great way to use up leftover pancake batter so it doesn’t go to waste. This can also make an unusual breakfast for someone’s birthday or would work great the morning after a kid’s sleepover. You could chop up bacon, sausage, etc. and let the kids all add their own “sprinkles”. This would also probably make you the coolest parent in the neighborhood. These are an excellent choice to make with the kids, even if you are leery of baking.

Side note: These do stick a bit to the cupcakes liners so I would suggest spraying the liners with some butter flavored cooking spray if you want to. You can sweeten the cupcake part by adding fruit or chocolate chips to the batter, otherwise it tends not to taste overly sweet.

 

Pancake Cupcakes with Maple Syrup Buttercream and Bacon

Pancake Cupcakes with Maple Syrup Buttercream and Bacon
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2028 calories
273 g
295 g
109 g
1 g
69 g
656 g
38 g
265 g
4 g
32 g
Nutrition Facts
Serving Size
656g
Amount Per Serving
Calories 2028
Calories from Fat 959
% Daily Value *
Total Fat 109g
168%
Saturated Fat 69g
345%
Trans Fat 4g
Polyunsaturated Fat 4g
Monounsaturated Fat 28g
Cholesterol 295mg
98%
Sodium 38mg
2%
Total Carbohydrates 273g
91%
Dietary Fiber 0g
0%
Sugars 265g
Protein 1g
Vitamin A
68%
Vitamin C
0%
Calcium
8%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Pancake Cupcakes
  1. makes 18-36 mini cupcakes depending on how much pancake batter you make
  2. 1 Box of Pancake Mix
  3. Water
  4. Add-Ins
  5. Butter
For the Maple Syrup Buttercream
  1. 1/2 c. butter (room temp)
  2. 2 c. Confectioner's Sugar (sifted)
  3. 4 tbsp. Grade A Maple Syrup (room temp)
  4. 1 tbsp. Heavy Whipping Cream
For the Cupcakes
  1. Preheat oven to 350 and line the mini cupcake pan with liners.
  2. The pancake cupcakes were made with a Complete Buttermilk Pancake Mix. I followed the instructions on the box to make the pancake mix by just adding water. Fruit, flavor chips, etc can be added. Spoon into liners and bake for 9-10 minutes. Remove from oven and brush with melted butter after removing them from the pan. Cool completely and then frost.
For the Frosting
  1. In the bowl of a stand mixer fitted with the paddle attachment cream the butter on medium-high for about 3 minutes. Add the confectioner's sugar all at once and the maple syrup and turn the mixer on to stir. Once incorporated add the heavy whipping cream and beat on medium-high for 3-5 minutes until fluffy.
beta
calories
2028
fat
109g
protein
1g
carbs
273g
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