Goodies Made By Allie Series-Pancakes

I am starting a series of all of the goodies that my daughter Allie has been making lately.  We have all gained about 5 pounds but you know I have some great recipes to share with you. 

The first one is what I was served on Mother’s day morning.  Pancakes-not just any pancakes but they are called “The Best Pancakes Ever”.  I think I agree with that statement.  I have been making a recipe for years and I am going to switch it up. 

First, I want to tell you my Mother’s day morning story.  I would love to hear your too!  We have a tradition that on Mother’s and Father’s day the kids and the other parent wake up early and sneak down and make a fancy breakfast for that celebration parent.  This year Isabella, who is in the hand bell choir, was preforming at our church at 8:00am on Mother’s day.  So, of course we needed to be there even earlier than that.  I waited and waited up in my bed for them to come and get me until finally I got up and started to get ready for church,  the little ones finally came running to find there mom at the top of the stairs just waiting.  The reason I was waiting is because now we had 30 minutes until we had to have Bella to the church.

So, I had to scarf down these delicious pancakes that were accompanied by Cheesy eggs and muffins.

Next time we make these I will eat them slowly and enjoy them.

Here we go:

Allie found this recipe on Chewonthatblog.com


The Best Pancakes Ever
Looking for that pancake with the perfect texture and taste? Look no further! Not to mention, these have chocolate chips and strawberries in them!
Ingredients
3 C .flour
6 Tbs. sugar
6 tsp. baking powder
1 1/2 tsp. salt
3 lg. beaten eggs
6 Tbs. oil
milk – enough to make pourable – at least 2 1/4 C.
Mix ins:
chocolate chips
chopped strawberries
Directions
Combine dry ingredients in a large bowl. Add wet ingredients. Mix in enough milk to make the batter pourable.
Heat oil or margarine on pancake griddle. Add a ladleful of pancake batter. Throw in toppings such as chocolate chips and chopped strawberries. Heat each pancake 1-2 minutes until golden brown, flip and let the other side become golden brown. Serve.

She did not use the mix ins that were suggested.  Also, a funny thing, Allie was explaining the recipe to me and said that she put in 6 teaspoons of baking soda.  I said, are you sure it was not powder and she was positive.  Sure enough she used baking soda.  But they turned out fine.  In fact they were the Best Ever.  Hope you enjoy!

Jeannie

Cinnamon Roll Pancakes

I just found these lovelies on a cute blog that I heard about on a commercial.  It was funny we were watching TV and this commercial can on for I think spic and span.  The lady on the commercial mentioned her blog in the commercial.  I am always looking for new recipes and the name of the site is very cute “The Big Red Kitchen”  so I looked it up.  She is very creative and I found these.
I experimented with them once  while the two older kids were at camp and the younger kids loved them.  For Alliegators our oldest daughter’s birthday breakfast we made them. 
We had to do a b-day breakfast because, any of you who have teenagers will get this, that is the only time that week we would all be together.  We are not usually that busy but it was also the last week she was home before leaving for college.  So, even her boyfriend came over at 7 am on a Wednesday morning.
Here are my pics of the fun process of making this breakfast treats:

See!  Regular pancakes and then you just swirl on the cinnamon mixture that by the way is to die for.

FLIP!

Then place on your plate and drizzle the icing and eat.  So, Yummy!
This is the exact recipe from THE BIG RED KITCHEN:
Cinnamon Roll Pancakes
For the Cinnamon Filling...
In a large bowl, using a hand mixer, mix until smooth:
1 stick softened butter, almost melty
1 cup packed brown sugar
2 T. cinnamon
Using a rubber spatula to scrape the sides, pour this mixture into a large pastry bag that had been opened and stood up in a tall tumbler. A large ziptop bag with the edges folded over the tumbler would work too.
For the Cream Cheese Icing...
In the same bowl that you used for the cinnamon filling, mix together, using the hand mixer again:
2 cups powdered sugar
2 ounces cream cheese
1 tsp vanilla
4 T. milk
Mix until smooth and pour into a second pastry bag just like you did with the cinnamon mixture above.
For the Pancakes...
In the same bowl that you used for the filling and the icing- no need to be using or washing too many bowls now- mix together:
2 cups pancake mix- I used Bisquick's Heart Healthy
3 eggs
1/4 cup canola or vegetable oil
1 T. powdered sugar
1 1/4 cups milk
Using the hand mixer, blend until smooth. In a large non-stick skillet, over medium to medium-low heat, and using a 1/4 cup dry measuring cup, ladle 2 pancakes. Snip the tip off the pastry bag containing the cinnamon filling so that the opening is a scant 1/2 inch wide, swirl over cooking pancakes in a circular motion- 3 go-a-rounds should do. Continue to cook the pancakes until bubbles form evenly through each cake. Gently flip each pancake over and cook another 30-45 seconds, remove to a serving platter and serve immediately or keep warm covered in a warm oven. Continue with the rest of the batter. Place 2-3 pancakes side by side (too pretty to stack!) on each person's plate and drizzle each one with icing. Serve maple syrup, bacon or sausage, and fruit on the side. Makes 18 pancakes.
Note- Using a damp paper towel, wipe your skillet after each pancake is made. This will keep the next pancake from sticking to any of the cinnamon filling that has leaked onto your skillet or griddle.
After I swirled each pancake with the cinnamon filling, I returned the pastry bag, tip down in the tumbler. This kept it from leaking all over.
Store any leftover icing in the refrigerator for future use.
 Hope you all enjoy these as much as we have!!
Jeannie