Halloween Pancakes

Hello Lovely,

In the spirit of my, well, Halloween spirit, I’m also going to be making a big ol’ batch of these festive pancakes on Halloween morning. Because who doesn’t love pancakes for breakfast, and especially who doesn’t love fluffy, bright-orange pumpkin pancakes with a spooky black cinnamon syrup on top? No one. No one doesn’t love them. A HUGE thank you to Girl Versus Dough for sharing this recipe. I tweaked it a bit. I really wanted to make the syrup, but guys, mixing red and yellow dye to get the perfect shade of orange took most of my energy. But even without the spooky black syrup, don’t these pancakes look delicious?

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Halloween Pancakes

AUTHOR: GIRL VERSUS DOUGH

PREP TIME:  15 MINS

COOK TIME:  10 MINS

TOTAL TIME:  25 MINS

YIELDS: 6 SERVINGS

INGREDIENTS

For the syrup:

  • ½ cup granulated sugar

  • ½ cup light brown sugar

  • 2 tablespoons unbleached all-purpose flour

  • 2 teaspoons cinnamon

  • 1 teaspoon vanilla

  • 1 cup water

  • Black food coloring

For the pancakes:

  • 2 cups original Bisquick® mix

  • 1 cup milk

  • 3 tablespoons cream cheese

  • 2 tablespoons granulated sugar

  • ½ teaspoon cinnamon

  • Pinch nutmeg

  • Red and yellow (or orange) food colouring

DIRECTIONS

  1. In a small saucepan, bring sugars, flour, cinnamon, vanilla and water to a boil, stirring constantly. Slowly add enough black food colouring to completely dye the mixture black. Stir constantly while boiling for a few more minutes until mixture thickens. Remove from heat and set aside.

  2. In a large bowl, stir together Bisquick mix, milk, cream cheese, sugar, cinnamon, nutmeg and food colouring until well combined. Spoon batter onto hot greased griddle; cook each side until golden, about 2 to 3 minutes each side.

  3. Transfer to serving plates; top with syrup and serve warm.

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Lemon Cheesecake Pancakes with Lemon Curd and Fresh Blueberries

Hello Lovely,

Is there anything better than waking up to the smell of pancakes?

When I was in London I was so happy to find Lemon Curd in a Windsor gift shop, but up until this recipe, I had never used it. I knew I would need it for something when I bought it, just didn't know what exactly. Then a light bulb went off in my head! I found this recipe by Bobby Flay and just had to make it! These are the lightest, fluffiest pancakes ever! I really think it's because of the cream cheese in them. The original recipe called for ricotta, but I had cream cheese in the fridge and subbed that to save money. Feel free to try this recipe with ricotta or cream cheese. It'll be delicious regardless because of that lemon zing!

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Lemon Cheesecake Pancakes with Lemon Curd and Fresh Blueberries


Ingredients

  • 3/4 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 1 cup cream cheese
  • 2 eggs
  • 2/3 cup milk
  • 1 lemon, zested and juiced
  • Butter, for griddle
  • 1 (11-ounce) jar prepared lemon curd
  • Fresh blueberries, for garnish
  • Confectioners' sugar, for garnish

Directions

  1. Preheat a nonstick griddle or skillet.
  2. Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl. Whisk the flour mixture into the wet ingredients until just combined. Brush the hot griddle with butter or nonstick spray. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains.
  3. Empty the contents of the lemon curd into a small saucepan and warm over low heat. Alternatively, remove the lid and place in a microwave oven on 50 percent power for 2 minutes, stopping after 1 minute to stir the curd. Drizzle a few tablespoons of the curd over the pancakes, top with fresh blueberries, and sprinkle with confectioners' sugar.
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Banana Nut Pancakes

Hello Lovely,

Did you know that this year National Pancake Day is on February 13, 2018? I never really share pancake recipes here. I'll admit I've become very fond of waffles lately, but this weekend I was particularly inspired to make pancakes. I didn't want plain pancakes of course. So I grabbed a banana and got busy! And what better way to celebrate than with banana nut pancakes? These pancakes are the perfect way to use up those lingering bananas on your counter, and with pumpkin flax granola, they are incredibly healthy, light and moist in every bite. If only we could have this for breakfast every single morning!

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Banana Nut Pancakes

Ingredients

  • 1 cup all purpose flour (or vegan alternative)
  • 1/4 cup brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon pumpkin pie spice
  • 1 heaping handful pumpkin flax granola
  • 1/2 cup lactose free milk
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 large ripe banana, mashed
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Instructions

  1. Combine all ingredients starting with the dry ingredients then add the wet ingredients one at a time.
  2. Heat a skillet on medium low heat and coat with a non-stick spray.
  3. Pour or scoop the batter onto the skillet, using approximately 1/4 cup for each pancake.
  4. Brown on both sides and serve hot.
  5. Serve with fresh banana slices, powdered sugar or even vanilla frosting for added sweetness!
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Apple Dutch Baby

Hello Lovely,

Try not to kill me. I went to Amsterdam and didn't eat a dutch pancake. I KNOW! How could I? I saw them at a street cafe but I had finally gotten my acid reflux in check and I just wasn't hungry at the time. The last thing I needed to do was force myself to eat just so I wouldn't feel like I was missing out.

So this recipe was kind of my way of making up for it. Please forgive me!

I had half an hour to kill before I needed to be at church for a run through before service when I decided to make this for breakfast. I wanted a pancake but not just any pancake so I settled on this. I really shouldn't say settle because making a dutch baby can seem like a huge deal to some people. But it's so easy to make! I took a less traditional route due to my time crunch, but it was so delicious! Like a warm apple pie you can actually eat for breakfast.

Apple Dutch Baby

Directions

Preheat oven to 425°. Whisk eggs, milk, flour, vanilla, salt, and ½ tsp. cinnamon in a medium bowl until smooth.

Melt 2 Tbsp. butter in a 10” skillet, preferably cast iron, over medium heat. Add apple and sprinkle with brown sugar and remaining ½ tsp. cinnamon. Cook, tossing often, until apple is coated and softened, about 4 minutes. 

*SAVE ON SUGAR AND CALORIES AND USE THE SYRUP YOU JUST CREATED TO SWEETEN YOUR DUTCH BABY* Push apple to center of skillet; pour batter over. Bake until pancake is puffed and golden brown around the edges and center is set but still custardy, 12–15 minutes.

Serve drizzled with honey or syrup. I used my new jar of honey I got from a gift shop outside of Windsor Castle. It's infused with whisky, smells great and it's super delicious.

Ingredients

  • 2 tablespoons unsalted butter

  • 1 tablespoon light brown sugar

  • 1 teaspoon vanilla extract

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon kosher salt

  • 2 large eggs, room temperature

  • ¾ cup whole milk, room temperature

  • 1 cup all-purpose flour

 

 

 

 

 

 

If you try this recipe, I'd love for you share it with me on my social media accounts. Follow me on Facebook, Twitter and Instagram to interact with me. You can even comment on this post if you have any questions about the recipe. I love hearing from you guys!

Whole Wheat Peanut Butter Pancakes

Hello Lovely,

This recipe is a light spin on breakfast by using whole wheat flour, with the added protein boost of peanut butter.  This component adds moisture and flavor to your pancake and removes the necessity for syrup or any other sweet topping.

Whole Wheat Peanut Butter Pancakes

Ingredients

  • 3 tablespoons of whipped peanut butter
  • 1 cup milk
  • 1tablespoon white vinegar
  • 1/2tsp salt
  • 1.5 cups brown sugar
  • 1 large egg (cold)
  • 1 tablespoon melted butter
  • 1.5 cups whole wheat flour
  • 1 tablespoon vanilla extract (optional)
  • 1 tablespoon baking powder
  •  

Directions:

  1. Combine the milk and vinegar and let sour for 5 minutes.
  2. After 5 minutes add all liquid ingredients: egg, butter, vanilla as well as the salt and baking powder.  
  3. Sift the wheat flour and/or pour slowly into the bowl and mix to keep a smooth texture.  
  4. Heat pan or pancake maker and cover lightly with a non-stick spray, butter or olive oil. Depending on the size of the pancake, let cook for 3 – 5 minutes on each side.  
  5. Use your favorite toppings such as fresh strawberries, fruit preserves and jams or syrup and enjoy this recipe for breakfast or brunch.

 

What is your favorite topping? Do you love pancakes?