Indulge In {Cake Batter Pancakes}

It's no secret, I have an obsession with pancakes. It began when I stayed with my grandparents during the summers and, preceded by a snack of Dunkin' Donuts, my grandmother and I made pancakes galore. Flavored with all sorts of things like cinnamon, bananas, vanilla, and more, they were the best and the highlight of each morning. One flavor we never tried though, was birthday cake. Combining my two favorite foods into one, how come I never thought of this? Talk about genius and majorly delicious! Imagine serving these up for a birthday brunch with friends accompanied by mimosas and fresh fruit. Here's the recipe courtesy of Betty Crocker...

:: Ingredients ::

Pancakes

1

cup Original Bisquick® mix

1

cup Betty Crocker® SuperMoist® yellow cake mix

3

tablespoons candy sprinkles

1

cup milk

1

teaspoon vanilla

2

eggs

Glaze and Garnish

1

cup powdered sugar

1 1/2

teaspoons milk

1/2

teaspoon vanilla

Additional candy sprinkles

:: Directions ::

{1} Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)


{2} In medium bowl, stir together pancake ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until pancakes are golden brown. Stack on serving plates.


{3} In small bowl, beat powdered sugar, milk and 1/2 teaspoon vanilla with whisk until smooth.


{4} To serve, top each serving with glaze and additional candy sprinkles.

Delightful Dining {Bacon Pancakes}

Uh huh. That's right. Bacon IN your pancake. I mean holy deliciousness. It seems like such a crazy thought. But think about it. If you are anything like me, you dip your bacon in syrup. And naturally, you dip your pancakes in syrup. So why wouldn't you put the bacon in the pancake and dip them both in syrup? Together. Okay, so if you aren't already convinced, allow me to persuade you. 

Pancake: nice texture, subtle sweetness, soft, melt in your mouth

Bacon: crunchy, salty, delicious

Syrup: sweet, goes good with pancakes and bacon

My suggestion to you, try this asap. R and his brother were so skeptical and I'm pretty sure thought I was crazy...Until they ate it.  Okay so here's how it works....

{1} Fry the bacon

{2} Mix the pancake mix (I use Bisquik because well I use Bisquik for everything.)

{3} Place the bacon on the griddle, pour the pancake mix over it, and cook till done. 

{4} Smother in syrup and enjoy!

Dining Uncorked {Brown Sugar Banana Bread Pancakes}

So, I'm going to be honest. I've never actually made these pancakes before. But, seriously, how bad can they be? I'm talking about brown sugar and banana bread, in the form of a pancake, that's kinda healthy because it's actually made with whole wheat.  This recipe combines my two favorite childhood foods. When I was younger and would stay with my grandparents, every morning I was there my grandmother and I would experiment with different flavors of pancakes for breakfast. And, my favorite thing that my mom makes, still to this day, is her banana bread. It's honestly to die for. Swear. Anyways, this recipe kind of hits home and I can't wait to try it! Here is the recipe from How Sweet It Is in case you want to try it too! 

Whole Wheat Brown Sugar Banana Bread Pancakes

makes 12 pancakes

2 cups whole wheat pastry flour

2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup brown sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

2/3 cup milk

1 tablespoon vanilla extract

3 large ripe bananas, mashed

2 tablespoons butter, melted

In a large bowl, combine flour, baking powder, sugar, salt, cinnamon, and nutmeg in a large bowl. Measure out the milk and add the vanilla extract to it. Whisk together the dry ingredients and add in milk and vanilla, stirring to combine. The mixture will still be dry. Add in mashed bananas and mix. Add in melted butter and stir until batter is somewhat smooth.

Heat a skillet or grilled on medium heat. Using a 1/3 cup measure, spoon batter into rounds and cook until bubbles form on top – about 2-3 minutes. Flip and cook for a minute or two more. Repeat with remaining batter. Serve hot with butter and syrup, or the vanilla maple glaze.

Note: if you don’t have/can’t find whole wheat pastry flour, use 1 cup of regular whole wheat and 1 cup of all purpose. Or 2 cups of all purpose.