A few months back I worked outside of the house very briefly leaving my husband in charge of all the cooking. It probably wouldn’t have been so tough for him if I hadn’t been pregnant and hadn’t been requesting pancakes at midnight when I got off work. Pancakes were the one thing that he couldn’t make and we still laugh about his flat, rubbery pancakes.

So I’m the official pancake maker around here which kind of sucks because pancakes are hit or miss with me. I always start out with what I think is a good recipe (you’d think you could trust Martha but no) and by the end I’ve added so much flour, milk, whatever that it’s a completely different recipe. That’s what happened with this recipe. The original recipe gave me super thin batter that made super thin pancakes so I adapted it to get the big fluffy guys that I love.

Want more pancake recipes?

Whole Wheat Pancakes
Blueberry Pancakes

Chocolate Chip Pancakes
Ingredients
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3 tablespoons sugar
  • 2 large eggs lightly beaten
  • 3 cups buttermilk
  • 2 cups chocolate chips
  • 2 tablespoons melted butter for brushing the pan
Instructions
  1. Heat a nonstick pan over medium heat.
  2. Combine flour, baking powder, baking soda, salt, and sugar in a large mixing bowl. Add eggs and buttermilk and whisk everything together. There should be small lumps in the batter. Gently stir in chocolate chips.
  3. Use a 1/3 cup measure to pour batter onto preheated pan. Let cook until bubbles form on top of the batter, 2-3 minutes. Flip over and cook an additional 1 minute or until golden brown. Repeat with remaining batter.


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Peppermint Bark Buns - sweet rolls stuffed with chocolate, topped with white chocolate cream cheese frosting, and sprinkled with peppermint bark. Perfect Christmas breakfast!

Ridiculous. That’s what these are. Pure, chocolaty ridiculousness.

Last weekend I went to the store for one thing. And as usual, I wandered down the Christmas aisles where I found these guys:

Peppermint Bark Buns - sweet rolls stuffed with chocolate, topped with white chocolate cream cheese frosting, and sprinkled with peppermint bark. Perfect Christmas breakfast!

I had no idea that I even liked peppermint bark until that day, in the Walgreens parking lot, where I inhaled 5 of these without shame. When I finally stopped stuffing my face, I knew what they were destined for.

Peppermint Bark Buns - sweet rolls stuffed with chocolate, topped with white chocolate cream cheese frosting, and sprinkled with peppermint bark. Perfect Christmas breakfast!

Nope, not cinnamon rolls. That would be a chocolate filling. And then you know what I did? I made a white chocolate cream cheese frosting for the top. And then I chopped up the last 3 pieces of Dove Peppermint Bark (that I had to hide from both my boys) and sprinkled them on top.

I don’t think these babies will last until breakfast tomorrow morning.

Peppermint Bark Buns - sweet rolls stuffed with chocolate, topped with white chocolate cream cheese frosting, and sprinkled with peppermint bark. Perfect Christmas breakfast!

Peppermint Bark Buns
Ingredients
For the dough:
  • 1 cup warm milk 110 degrees F/45 degrees C
  • 2 eggs
  • 1/3 cup butter melted
  • 4 1/2 cups bread flour
  • 1 teaspoon salt
  • 1/2 cup sugar
  • 1 packet dry active yeast
For the filling:
  • 1/2 cup sugar
  • 2 tablespoons cocoa powder
  • 4 tablespoons butter softened
For the icing:
  • 1/2 cup white chocolate chips melted
  • 4 ounces cream cheese softened
  • 1 cup powdered sugar
  • peppermint bark candy roughly chopped
Instructions
  1. Dissolve yeast in warm milk in a large mixing bowl. Mix in sugar, butter, salt and eggs. Add flour slowly until combined. Knead dough until smooth and elastic. Place dough in a large greased bowl, cover, and let rise until doubled in size.
  2. Once dough has doubled in size, combine sugar and cocoa powder in small bowl. Set aside.
  3. Preheat over to 350. Roll out dough to a 16 by 21 inch rectangle. Spread butter evenly over dough and sprinkle with cocoa powder mixture. Roll up dough jelly roll style and divide into 12 rolls (I used dental floss for pretty cuts.) Cover and let rise until doubled.
  4. Bake rolls in preheated oven for 20 minutes or until golden brown. While rolls are baking combine white chocolate, cream cheese, and powdered sugar. Spread frosting over warm rolls before serving. Sprinkle with peppermint bark candy.
Peppermint Bark Buns - sweet rolls stuffed with chocolate, topped with white chocolate cream cheese frosting, and sprinkled with peppermint bark. Perfect Christmas breakfast!
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Happy Monday! I know, I know, what’s so happy about a Monday? I look forward to Mondays because my husband goes back to work after the weekend and I can finally clean up all the messes he made because, let’s face it, there’s no point in cleaning up when he’s home. He’s just going to go right back behind me and make another mess!

The good thing about weekends? I get to make my favorite meal: BREAKFAST! I came across these maple twists the other night and have been thinking about them ever since. My husband had asked if I would make him pancakes on Sunday but I figured these would be just as good.

And they were. Times a billion.

They’re basically maple flavored dough with a cinnamon sugar nut mixture twisted inside and then a sinful maple glaze on top. Probably the best breakfast pastry I’ve made in a long time. Between the 3 of us, we managed to kill the entire ring in one day!

One tip: don’t add more nuts that the recipe calls for. I added an extra handful because it didn’t look like enough and they all fell out when I did the twisting!

 
Maple Twists
Ingredients
For the dough:
  • 2 & 3/4 to 3 cups all purpose flour
  • 3/4 cup milk
  • 1/4 cup butter
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 tablespoon active dry yeast
  • 1 teaspoon maple extract
  • 1 egg
For the streusel:
  • 1/4 cup melted butter
  • 1/2 cup white sugar
  • 1/3 cup chopped nuts I used pecans
  • 1 teaspoon cinnamon
  • 1 teaspoon maple extract
For the glaze:
  • 1 cup powdered sugar
  • 2 tablespoons melted butter
  • 1 to 2 tablespoons milk
  • 1/2 teaspoon maple extract
  • 1/2 teaspoon vanilla extract
Instructions
  1. Heat the milk and butter until very warm. Blend it (in stand mixer) with 1 cup of flour, 3 tablespoons sugar, 1/2 teaspoon salt, yeast, egg and maple extract. Beat this on low for 2 minutes. Add the rest of the flour 1/2 cup at a time (you may not need all 3 cups). Knead into a soft dough. It will become smooth an elastic in about five minutes. Cover bowl with plastic wrap and let it rise for 45 minutes (or till at least double in size).
  2. While the dough rises, mix all streusel ingredients.
  3. After the dough rises, divide it into 2 pieces. Roll each piece into a 12″ circle. Place the first circle on a buttered baking sheet. Top the first circle with 1/2 of the streusel mixture and spread it around as thin as you can get it (repeat with 2nd circle).
  4. Find something that is 2 inch across and center it on the circles (press down a little to make a mark). Using scissors or a very sharp knife, cut from the outer edge into the cup mark, making 16 wedges.
  5. Gently life and twist each section 5 times. Tuck the end in just a little so that it stays twisted.
  6. Lightly cover this with plastic wrap and let it rise for about 45 minutes to an hour. Bake in a 375 oven for 18-22 minutes (mine took the full 22 minutes). Remove from oven and let rest for 5 minutes. Whisk all glaze ingredients together. Drizzle glaze over warm twists.
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I cannot even begin to tell you the awesomeness of this cake. It was seriously the best cake I’ve had in a long, long time.

I pulled this recipe out of a magazine just incase I ever had an abundance of blueberries that needed to get used up. It wasn’t really a recipe that made me super excited but I figured it would be a good enough. After one taste of the batter I knew it was love.

This cake is so soft, sweet but not too sweet, and the turbinado sugar on top gives it the perfect crunch. Oh ya’ll, I wish I hadn’t eaten it all the day I made it because I could really go for some more.

I’m also fascinated by how the blueberries start out on top but end up all along the bottom.

Blueberry Buttermilk Cake
Ingredients
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 stick butter softened
  • 2/3 cup sugar
  • 1/2 teaspoon vanilla
  • 1 large egg
  • 1/2 cup well-shaken buttermilk
  • 1 cup fresh blueberries
  • 1 tablespoon turbinado sugar
Instructions
  1. Preheat oven to 400 with rack in middle. Butter and flour a 9-inch round cake pan.
  2. Whisk together flour, baking powder, baking soda, and salt.
  3. Beat butter and 2/3 cup sugar with an with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.
  4. At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
  5. Spoon batter into cake pan, smoothing top. Scatter blueberries evenly over top and sprinkle with turbinado sugar.
  6. Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto plate.
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I am obsessed with pancakes right now. See, in our apartment I could never make decent pancakes. Our stove was kind of tilted, well the whole apartment was honestly, so the pancakes would slide all over the pan no matter how thick the batter was. I eventually just started buying frozen pancakes to cover any cravings.

But now, I have a stove that sits like it should! And pancakes are turning out well for me for the first time ever. You’re just going to have to forgive me for trying out so many recipes right now.

This recipe was delicious. The pancakes were big and fluffy like I like them and the blueberries were a nice contrast to the fluffiness. These were perfect on their own with no syrup or anything.

Blueberry Pancakes
Ingredients
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • grated zest of 1 orange
  • 1 cup fat-free milk
  • 2 tablespoons orange juice
  • 2 tablespoons vegetable oil
  • 1 large egg lightly beaten
  • 1 cup blueberries
Instructions
  1. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, baking powder, baking soda, and salt in a bowl. Combine orange zest, milk, juice, oil, and egg in a bowl; add to flour mixture, stirring until smooth.
  2. Spoon 1/4 cup batter onto a hot nonstick griddle or nonstick skillet; top with a heaping tablespoon blueberries. Turn pancake when top is covered with bubbles and edges look cooked. Repeat procedure with the remaining batter and blueberries.
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