July 9, 2012 in breakfast
Who wants pancakes for breakfast?!
Head over to Rachel Cooks for the recipe!
May 21, 2012 in breakfast
Pancakes are a dinnertime staple around here these days. I’m enjoying it while it lasts because once the husband comes home, pancakes will no longer fly. Unless they’re accompanied by bacon, biscuits, eggs, and possibly a cinnamon roll or 2. Yeah, you know how everyone says breakfast for dinner is an inexpensive meal? Not with my husband.
These are my go-to pancakes and have been for quite some time. It’s easy, quick, and the ingredient list is short enough that I don’t even have to look it up anymore. And they puff up unlike any other pancakes I’ve made.
If you prefer, you can use buttermilk instead of the milk and vinegar but don’t try to round the amount up to a cup or you’ll get really runny batter. This batter is great for mix-ins so go ahead and throw a handful of chocolate chips, pecans, diced banana, whatever you want in!
Last thing: I am working on changing the blog around. I really didn’t think anyone would notice but I’m so excited that you guys have noticed and are liking it. I change at least one thing everyday so don’t be surprised if it looks completely different next week. I just can’t seem to figure out what I want. But thank you for all the feedback so far and if there’s anything you want to see, please let me know!
I hope your Monday is off to a fantastic start!
I can’t tell you how many times I’ve made yeast waffles in the past few years but I never considered making yeast pancakes. These Spicy Yeast Pancakes caught my eye when I was browsing through the Red Star Yeast recipe section and I couldn’t wait to make them!
I was intrigued not only because they’re yeast pancakes but also because normally when pancakes (or waffles) have “spicy” in the title, it just means they has cinnamon in them. These have no cinnamon – they have nutmeg and ginger instead! They tasted like gingerbread! We topped them with applesauce like the recipe suggests and it was perfect!
The best part about doing yeast pancakes is that you can make the batter the night before so all you have to do is put them on the griddle in the morning. It really helps to simplify the morning routine.
Two years ago: Rigatoni and Chicken Sausage in Marsala Cream Sauce
This post is sponsored by Red Star Yeast. All opinions are my own.
October 3, 2011 in breakfast
If there’s one food trend that I have most definitely embraced, other than bacon of course, it’s cake batter. If it has “cake batter” in the title, I’m guaranteed to like it. But I avoided these pancakes for the longest time. Mostly because I thought for sure any cake batter taste would be cooked out when you fry them up because that has happened to me before.
The pancakes turned out awesome! When my husband came home for breakfast, I told him they were just regular pancakes with sprinkles (so he wouldn’t be disappointed if they didn’t have a batter taste) and the first thing he said was “They taste like cake!” So yeah, they might not have that distinct batter taste but you can definitely tell the cake mix is in there.
September 13, 2011 in breakfast
My husband has been out in the field for awhile now. I’m not really sure what goes on out there (not because he doesn’t tell me but because I stop listening after I hear things like “engage the enemy”) but I like to imagine that they blow a lot of stuff up. Because that’s what I’d want to do if I had to live in the woods for a few weeks.
But anyway, when he first told me he would be leaving for the field, my initial reaction was what I imagine to be the exact opposite reaction of every other wife out there: “Yaaaay! I get to cook whatever I want for 2 whole weeks!” But then I got sick. And the baby got sick. And then the other baby got sick. You know how it goes. The only thing I’ve cooked since he left is frozen chicken nuggets and boxed mac & cheese.
Yesterday was the first day we all felt like doing anything so we took a trip to the zoo and then had these pancakes for an afternoon snack. The pancakes were awesome. They were slightly chocolate-y thanks to the cocoa powder and you really can’t go wrong with bright red pancakes. The best part was the little pockets of dark chocolate from the chips.
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