lounge

Archives

Chocolate Cream Cheese Pancakes

May 8, 2017 by braytonbb

What you say? Chocolate for breakfast! Yep, we mixed up a batch of chocolate cream cheese pancakes to see what we would get and it looks like these will be on the menu from now on. We figured since you can never have too much chocolate, we made ourselves some buttery chocolate maple syrup as well. I am thinking that Mom might like these on her special day coming up May 14th. Happy Mothers Day to my Mom, Grandma, sister and all you Moms out there. Hope you have a wonderful weekend.

Chocolate Cream Cheese Pancakes – Serves 3 (generously)

1 cup flour, 1/2 C whole wheat flour, 1/2 C cocoa powder, 3 TB sugar, 2 tsp. baking powder, 1/2 tsp. of baking soda, dash of salt, 4 TB melted butter, 2 tsp. vanilla, 2 C skim milk, 2 TB cream cheese (broken in chunks) and 1/3 C dark chocolate chips ( or more if you like 🙂

Chocolate syrup – 1/2 C dark chocolate chips, 2 TB butter and 1/4 C maple syrup.

Combine the flour, cocoa powder, sugar, baking powder, soda and salt together in a mixing bowl. Pour in the melted butter, vanilla and milk and whisk until combined. Fold in chocolate chips and cream cheese.

Heat a frying pan over low to medium heat and coat with a non stick spray. Pour whatever size pancake you like into the pan and cook until easy to flip. Cook until done approx. 2 min. on each side.

While pancakes are cooking, make your syrup. Add all your syrup ingredients to small sauce pan and heat over low to medium heat melted and smooth.

When ready to serve pancakes, top each pancake with a slice of butter and dust with powdered sugar. Drizzle a little syrup over the pancakes or serve on the side.

We served our pancakes with sausage and grapes on the side. This lucky couple enjoyed breakfast delivered to their room. One had the chocolate cream cheese pancakes and the other decided on the breakfast burrito. Perfect choice to share when one wants sweet and one wants savory.

 

Twice Baked Potato Casserole

April 24, 2017 by braytonbb

I found this delicious twice baked potato casserole recipe the other day on the Mom on Timeout website. Like most recipes that I find, I go by the instructions loosely and then I tweak the recipe to more of my liking or with what I have on hand. I have included the recipe below on what I did, but I think you will find that whatever you do, this is sure to turn on for your next breakfast or even side dish for dinner.

Twice Baked Potato Casserole – Serves 6

6 medium potatoes, scrubbed and dried, 2 TB olive oil, 1 TB sea salt, 1 TB pepper, 2 TB chives, divided, 3/4 lb bacon cooked and crumbled, 1 1/2 C shredded cheese, 1/2 C miracle whip, 1/2 C sour cream, and 1 small yellow onion chopped

Preheat oven to 400 degrees. Rub potatoes with olive oil and sprinkle with salt and pepper and place on a cookie sheet. Bake for about 45 minutes until tender. Let cool for about 15 minutes.

Cut potatoes into bite size pieces and place in a bowl. Its okay if they fall apart slightly. Stir in miracle whip, sour cream, onions, 1 TB chives, 3/4 of the bacon, and 1 C cheese. Spoon into a 9×9 baking dish. Top with remaining cheese and bacon but set aside about 2TB bacon and 1 TB of chives or a garnish.  Cover with foil and let site over night and bake in the morning or turn the oven down to 350 degrees and bake for 30 minutes. Remove foil and bake for an additional 10 minutes. Let cool for 10 minutes before slicing and serving. Serve with an extra dollop of sour cream sprinkled with chives and bacon.

We served our casserole with a side of strawberry bread, grapes and peppered twisted bacon which is a house favorite.

 

Sausage Scramble Flatbread

March 27, 2017 by braytonbb

Our Sausage Scramble Flatbread was not chosen to be a finalist for the first time in five years for bedandbreakfast.com annual breakfast entrée. Typically I wait until the last minute to enter a recipe, just because I don’t know what I want to do.  This year though, I was feeling pretty confident that I entered early and had made this easy to whip up recipe, several times before. Though we are disappointed, this will not stop us from serving it or coming up with new recipes. I have included the recipe below, but have also added some notes since I like to make my personal one a little healthier. In the end, both versions are winners to me.

Sausage Scramble Flatbread – serves 1

1 9″ flatbread ( my favorite is The Original MYBREAD gluten free flatbread pita) Its dairy, nut and soy free
3 TB butter (divided) (I use olive oil)
3 eggs scrambled
3 TB whipping cream ( I use dairy free milk)
Salt, pepper, rosemary and parsley, to taste
5 grape  tomatoes (halved)
1/4 C red onions (diced)
1/4 lb. Italian Sausage (crumbled large)
1/4 C Monterey Jack cheese
1 TB cream cheese

In a large skillet on medium heat, add 1TB butter. Add whipping cream to your eggs along with salt, pepper, and rosemary and whip until incorporated. Scramble on medium heat until lightly under done. Set aside.

In the same skillet, on medium heat add 1 TB butter and saute tomatoes and onions lightly.  Set aside and fry your sausage.

In the same skillet, without cleaning it, add more butter to the skillet. (This gives the flatbread more flavor). Add your flatbread and lightly brown on one side, and then flip and do the same with the other side.

Place your flatbread on a cookie sheet. Add scrambled eggs. Top with tomatoes, onions, sausage. Break up cream cheese into small chunks and place them around tomatoes and sausage. Sprinkle with shredded cheese. Broil for a couple of minutes, keeping an eye on it so it does not burn. Sprinkle with parsley and serve alone or with salsa and/guacamole.

*Though it would be easier to blend the sausage, eggs, tomatoes, onions, cheese and cream cheese together. The presentation on the flatbread is much prettier this way and the flavors are more prevalent when they separated. However, when making this for yourself, feel free to get creative.

 

 

Avocado Baked Eggs

January 3, 2017 by braytonbb

So its January and you want to start eating healthier for the new year? I was never a big avocado fan, but I try to limit my cheese consumption when I can, so avocado became a staple for me. They replaced my cheese on salads, in tacos and is now my new condiment with crackers rather than cheese spread. Below are just a few little tid bits about avocados that you may already know.

  1. Avocados are a superfood with an array of essential nutrients. What most people don’t know is that they lower cholesterol. This food contains monounsaturated fat, a type of fat that is healthy and necessary. A cup of avocado provides you with approximately 30% of this type of healthy fat per day.
  2. Avocados have an anti-inflammatory agent called polyhydroxylated fatty alcohols. These help to reduce inflammation in your body. Since arthritis is an inflammatory disease, reducing inflammation helps to decrease the stiffness and pain associated with the condition. Keeping inflammation levels low may also help to prevent someone from developing arthritis in the future. It is also rich in vitamin E and C that are also antioxidants which help fight against chronic inflammation.
  3. Avocados are rich in fiber and monounsaturated fatty acids. This fiber helps you to experience hunger pangs less often since your body digests it slowly. With the healthy fatty acids, your body does not store them as fat, but as a type of slow-burning energy. This means that you are not going to feel hungry as often, allowing you to cut calories and lose more weight.
  4. Everyone knows that fiber helps you to stay full which means it helps you to lose weight. Avocados are full of fiber which helps to prevent spikes in blood sugar because your body does not quickly metabolize it.

These Avocado Baked Eggs are fast and easy, so it won’t take you long in the morning to throw your favorite ingredients together. I have tried many different groupings. Depending what you have laying around, and what you like, anything is good. I have listed a bunch of ingredients here that I have used and have worked well. Use them all and load it up or just try a couple at a time. Serve with fruit, yogurt or whole grain bread.

avocado-baked-eggsAvocado Baked Eggs – Serves 1

1 avocado, halved lengthwise, 2 eggs, any seasonings that you like. My favorites are ( sea salt, cracked pepper, cayenne pepper, cumin, oregano, basil, chives, dill, rosemary, chili powder and/or garlic powder), green onions, salmon, ham, turkey, and crumbed bacon (not a healthy choice but yummy).

Cut avocados in half lengthwise and remove pit. You may need to slightly hollow out the avocado hole in order to make room for eggs and other ingredients.

Put avocados on a lined baking sheet. If you using ham, turkey or salmon, lay in the hole first, followed by the egg. Sprinkle other ingredients over the egg/avocado.

Bake at 425 degrees for about 10-15 min depending how you like your eggs cooked. Remove from the oven and enjoy.

Banana Pecan Crunch Muffins

November 17, 2016 by braytonbb

I have always been known for the best banana bread around. The secret ingredient, I think is the applesauce. Years ago, I had asked the question on Facebook if people liked nuts or no nuts in their bread. Though it was pretty split down the middle, a lot people said, chocolate chips were the way to go. I had never heard of such a thing, but tried it out and fell in love. So,  every once in awhile I add chocolate chips to my banana bread recipe which I have included.

The other day a few of my guests had to leave early. I like to pack muffins rather than bread for them to take as a to go item. They seem to travel better. If you don’t know this, bread recipes and muffin recipes should go hand in hand, however they don’t. So, I was on the hunt for a superb banana nut muffin recipe.  I just want to let you know that I struck gold when I found this  Banana Pecan Crunch Muffin recipe on the Spend with Pennies website. This muffin belongs in a bakery that should be marked at about $5.00. It is so worth it as the pecan streusel topping leaves a lasting impression after each bite. I hope you enjoy it as much as I do.

Banana Pecan Crunch Muffins – Serves 12 jumbo

banana-pecan-muffins

Muffins – 1 1/2 C flour, 1/2 tsp. cinnamon, 1 tsp. baking powder, 1 tsp. baking soda, 1/4 tsp. salt, 3 ripe bananas, mashed, 2/3 C sugar, 1 egg, 1 tsp. vanilla and 1 stick of butter (melted).

Crunch Topping – 1/3 C brown sugar, 2 TB flour, 2 TB butter, 2 TB oatmeal, and 1/3 C pecans.

Preheat heat oven to 375 degrees. Line a muffin pan with liners. Combine flour, cinnamon, baking soda, baking powder, and salt in a large bowl.

In a separate bowl, mix together mashed bananas, sugar, egg, vanilla and butter. Add in flour mixture and stir until just combined.  (do not overmix as this will make the butter tough).  Divide batter evenly over 12 muffin cups.

In a small bowl combine flour, brown sugar, and butter until mixed. stir in oats and pecans. Divide topping over muffins.  Bake 20 minutes or until done.

Caramel Apple Fruit Cup

October 20, 2016 by braytonbb

This Caramel Apple Fruit Cup came about as a complete accident. I think the best recipes tend to happen that way though. I was whipping up some whipped cream for a chocolate crème pie (recipe to follow at a different day) when I had a little left over. Yes, I could have just tossed it however, I didn’t know what I was going to make for my fruit portion for breakfast the following day, so I started looking in the pantry for what I had extras of. I found a few packages of cook and serve butterscotch pudding. You know how you buy something and don’t realize you already have it in the pantry. That must have been what happened to me with the pudding. Anyway, I pulled a box out and starting cooking the pudding. It is my husbands favorite, so I figured if it didn’t turn out, he would have a treat for later. He didn’t have a chance though. Once I cooled the pudding and mixed in the ingredients, I knew I had my newest fall fruit recipe.

Caramel Apple Fruit Cup – Serves 12 caramel-apple-fruit-cup

1 box of cook and serve butterscotch pudding, 2 C whipping cream(separated), 2 granny smith apples, 1 C walnuts or pecans(separated), and caramel topping.

Cook one box of butterscotch pudding according to directions. Cool completely.  Whip up your topping. Add 1 1/2 C whipping cream to butterscotch pudding when chilled and combine.  Cut up two, large, granny smith apples and add to pudding mixture. Add 3/4 C nuts to mixture and stir to combine. Chill until ready to serve. When ready to serve, put in dessert cups, and top with additional whipped cream, nuts and caramel drizzle. Enjoy.

 

 

Tomato and Zucchini Strata

July 21, 2016 by braytonbb

Who can pass on these wonderful vegetables at our local Farmers Market. The tomato and zucchini were calling out to me the other day and saying I need to utilize these two amazing vegetables together. I just happened to come across a Midwest Living magazine with this delightful little strata recipe. I did tweak it just a bit to make it my own, just as you can yourself. I like making mine in their own individual dishes as they look much prettier coming out of the oven, however feel free to make this in a large casserole dish for a crowd.  Oh, and did I mention that you can prepare this the night before and pop it in the oven in the morning? Its actually best that way so the flavors can all mesh together.

Tomato and Zucchini Strata – Serves 1 generouslyTomato Zucchini Strata

1TB butter, 1/2 C grape tomatoes, 1/2 C sliced zucchini, 1 1/2 C day old French bread(cubed) 1/2 C pepperjack cheese (or swiss if you don’t like the spiciness), 2 eggs, 3/4 C milk, dash of parsley, basil, chives, garlic salt and pepper.

In a large skillet, melt better over low heat. Add tomatoes and zucchini. Cook for about 5 minutes, stirring occasionally until tomatoes begin to lose their firm shape. Remove from heat.  Spray your cooking dish and place half of the bread cubes in the dish. Top with half of the zucchini mixture and cheese and then repeat layers.

In another bowl, whisk together the eggs, milk, parsley, basil, chives, garlic salt and pepper. Carefully pour egg mixture over bread mixture.  Using the back of a spoon, gently press down gently.  Cover and chill at least two hours.  Remove from the fridge after chilling. Preheat oven to 325 degrees. Bake for 50 minutes or until puffed, golden and set.  Serve immediately!

 

Gluten Free Pumpkin Oatmeal

October 29, 2015 by braytonbb

Whether you are gluten free or not, this pumpkin oatmeal will be sure to win you over. Its more hearty than what you would imagine, easy to make for just one or a crowd and it literally only takes about 40 minutes from start to finish. I just used gluten free oatmeal, but go all out and use Quaker Oats or whatever you have on hand. Seems like the perfect breakfast to me on this breezy fall, almost Halloween kind of day.

Gluten Free Pumpkin Oatmeal – serves 4 (8 oz ramekins) Pumpkin oatmeal

1 C gluten free thick cut oatmeal, 2 tsp. pumpkin pie spice, dash of salt, 3/4 tsp. baking powder, handful of raisins, 1/2 C pumpkin pie filling, 1/4 C maple syrup, 1 TB butter, 3/4 C skim milk ( I also have used almond milk, which turns out great too :)), 1 egg and a handful of chopped pecans, and whipped topping

Preheat oven to 350 degrees. Spray ramekins with non stick spray.

In a large bowl combine, oats, pumpkin pie spice, salt, baking powder and raisins. In another small bowl whisk together the pumpkin, maple syrup, butter, milk and eggs.

Combine both bowls and mix well. Pour into ramekins and top with pecans. Bake for 30 minutes. Top with whipped cream and sprinkle additional pumpkin pie spice on top.

 

Lemon Muffins

April 23, 2015 by braytonbb

I am hoping these lemon muffins will bring on some warmer weather. Man, I got spoiled last week and now this snow, sleet and rain the last couple days has got me craving some warm sunshine so out comes what I consider summer feeling goodies.

Lemon Muffins – 8 Jumbo lemon muffins

1 lemon, 1 C sugar plus 1 TB sugar, 2 C flour, 2 tsp. baking powder, 1 tsp. salt, 2 eggs, 1 C buttermilk, 1 TB lemon extract and 1/2 C melted butter.

Preheat oven to 375 degrees. Zest lemon and chop if not using a microplaner. Slice lemon in half(short way) and squeeze out juice, removing any seeds. Mix lemon juice with 1 TB sugar

In a bowl combine remaining 1 C sugar, flour, baking powder, salt and lemon zest.

In a separate bowl, mix eggs and buttermilk and lemon extract. Stir in butter and add to dry ingredients and mix until combined. Spray 8 jumbo mix tins or use cupcake liners and fill almost full. Bake 25-30 minutes.

Option 1: Brush tops of  muffins with lemon juice mixture and sprinkle with additional sugar.

Option 2: Best used when using muffin liners.  Let muffins cool slightly. Poke holes in tops of muffins with a toothpick  and pour lemon juice mixture over muffins. Sprinkle with a course sugar.

Raspberry Muffins

February 26, 2015 by braytonbb

These raspberries muffins may make you think of summer but I think that is what we all need right now to take our minds off this of this dreadful cold weather. I have used both kinds of topping on the muffins so I wanted to give you both recipes depending on your preference.  I also love these new parchment paper muffin liners. They are so simplistic and they don’t leave any crumbs on the paper.  These were great paired with our spicy sausage casserole this past weekend. Hope you enjoy.

Raspberry MuffinsRaspberry Muffins- 10 jumbo muffins

1 1/4 C sugar, 1 stick of butter, 2 eggs, 1 C sour cream, 1 tsp. vanilla, 2 C flour, 1 tsp. baking powder, 1/2 tsp. baking soda, 1/4 tsp. salt and 1 C fresh raspberries.

Sugar Topping- 2 TB sugar, 1/4 tsp. cinnamon and 1/4 tsp. nutmeg (blend)

Streusel Topping – 1/2 C butter, softened, 1/2 C sugar, 1/2 Brown sugar, 2/3 C flour, 1 tsp. cinnamon, and 1/2 tsp. of nutmeg.  Blend butter until smooth. Gradually stir in other ingredients until crumby.

Preheat oven to 375 degrees. Cream together sugar and butter. Add eggs, sour cream and vanilla. Add remaining ingredients and mix until blended. Gently fold in raspberries. Place batter in muffin liners or spray a jumbo muffin pan. Sprinkle on topping mixture or streusel mixture onto each one. Bake 25-30 minutes.

*Note- You should have left over topping(which over one you decide to make). I keep my left over sugar topping in the pantry for use at another time and my left over streusel topping in the fridge for a couple of weeks.

Southwestern Quiche -Vegetarian

August 21, 2014 by braytonbb

This Southwestern quiche is an oldie but goody. I am not sure if you noticed, but it has been a couple weeks since I have posted a recipe and even longer since posting what is going on in Oshkosh. We have been crazy busy, so thank you for that, but it has left me a bit behind in my blogging duties. I just have not had the time to try new recipes or come up with anything, so please forgive me. I think you will like this recipe though.  It has a little zip and great garden goodness.

 Southwestern Quiche – Severs 6-8 southwestern quiche

6 eggs, 1 tsp. salt and pepper, 1 1/2 C shredded hash browns (thawed), 1/2 C diced red pepper, 1/2 C sweet corn or canned or frozen, 2 green onions thinly sliced, 2 TB chopped cilantro, 1/4 C pepperjack cheese, shredded, 1/2 C shredded cheddar, and 1/2 C milk.

Preheat oven to 375 degrees. Lightly grease a pie pan. Whisk 1 egg with a dash of salt and pepper. Stir in thawed, shredded hashbrowns. Put potato mixture in the greased pie pan. Press down to form a crust. Bake 15 minutes.

After baking sprinkle crust with diced red pepper, corn, green onion and cilantro. Top with cheeses.

Whisk together remaining eggs, milk, remaining salt and pepper. Pour over vegetables and bake 25 minutes.

 

Bagel and Lox Benedict (vegetarian)

August 7, 2014 by braytonbb

Bagel and Lox Benedict 

Bagel and Lox Benedict

1 Everything bagel, 2 slices of thinly sliced smoked salmon, 2 slices of thin red onion, 2 poached eggs.

Lemon-Caper Sauce

1/2 C vegetable broth, 1 Tb cornstarch, 1/3 C sour cream, 1 TB lemon juice, 1 1/2 TB drained capers, salt and pepper and dill.

Separate bagel into 2 halves and toast lightly. Put 2 bagel halves on a place and top each with onion and salmon slice. Place egg on each half.

For lemon caper sauce- whisk broth and cornstarch until smooth in a sauce pan. On med. heat stir until boiling a few minutes. Whisk in sour cream, lemon juice and capers. Stir frequently for a few minutes until steaming. Season with salt and pepper. Spoon sauce over egg and garnish with dill.

Chocolate Covered Cherry Cheesecake Bread Pudding

April 3, 2014 by braytonbb

Chocolate covered cherry cheesecake bread pudding. Wow, thats a mouth full! This is the recipe that I entered into the national bed and breakfast.com contest.  The criteria was make up your own, authentic “sweet” breakfast recipe. We made it to the top 16 but unfortunately, did not  make it past that, as competition was pretty stiff. I love bread pudding recipes because you can make them for a crowd or for just one. When making them for one in these cute little soufle bowls, they puff up so beautifully that I was hoping the picture alone would sway some voters. Though we did not make through, I wanted to share the recipe with you. I hope you enjoy.

Chocolate Covered Cherry Bread Pudding- serves 1chocolate covered cherry cheesecake bread pudding

4 TB. graham cracker crumbs,1/2 TB butter, 1 egg, 1/2 C milk, 1/2 tsp. vanilla, cinnamon and nutmeg, 1 Challah or Hawaiian bread, 3 oz. cream cheese, 1/4 Can cherry pie filling, 1/4 C sugar, and 1/4 C mini chocolate chips

Preheat oven to 325 degrees. Spray an 8oz. ramekin with non stick cooking spray.
Melt butter. Add graham cracker crumbs to melted butter and spoon into bottom of ramekin until it covers the bottom. Pat down.

Whisk together egg, milk, vanilla, cinnamon, nutmeg and 1/3 of the sugar until combined and sugar is dissolved.
Tear bread into pieces (larger rather than smaller) and add to egg mixture. If too soggy, add a little more bread. Mix well.
Put half of the bread mixture on top of the graham mixture.

Combine cream cheese with 1/3 of the sugar (still having 1/3 left) until combined.
Spread cream cheese mixture on top of bread mixture.

Sprinkle about 10 or more chocolate chips on top of cream cheese mixture, depending how chocolaty you like it, you can always add more.
Add cherry pie filling over the cream cheese and chocolate chips.

Place the remaining bread over the top and sprinkle with remaining sugar.
Bake 45-50 minutes. Sprinkle more chocolate chips on the top when done baking. Serve immediately.

SweetsBeat_badge

Strawberry Banana French Toast

September 12, 2013 by braytonbb

This is a very light summery french toast recipe that you can prepare the night before.  I have noticed though that only woman are the ones that choose this option. I am not sure if men typically like the savory choices like my husband or they are just unsure if this will satisfy. Served with bacon though, I think they would be pleasantly surprised.

Strawberry Banana French Toast – Serves 4-6 depending on portion size.  

 

 

5 eggs, 3/4 C milk, 1/4 tsp. baking powder, 1 TB vanilla, 1 loaf french bread, cut into thick slices, 1 ( 20oz ) bag of frozen strawberries. I also used fresh in combination though too, 4 sliced bananas, 1 C sugar, 1 TB apple pie spice, and 2 TB cinnamon sugar.

Mix eggs, milk, baking powder and vanilla. Lay sliced french bread slices in a 8×10 pan. Pour milk mixture over bread and let soak overnight.

In the  morning preheat oven to 450 degrees. Combine strawberries, bananas slices, sugar and apple pie spice. Put in a greased 8×10 baking dish and top with prepared bread slices from the evening before. Sprinkle with cinnamon sugar. Bake 20-25 minutes. Spoon strawberries and bananas over bread.  Drizzle maple syrup over the top and sprinkle with powdered sugar. Served with bacon and cheesy hashbrowns would make the perfect combination.

Tomato Basil Quiche

September 5, 2013 by braytonbb

You know when you have guests that return once every 3 months that you are bound to be friends. So much so, that when I know they are coming, I will save them a room, but it will always be a surprise to them when they show up, since it will be whatever room is left over. Also, time for breakfast? That also gets thrown out the window. They usually like to eat with others, unless its too early, so I usually just tell them what time they are eating. I still ask them what they would like to have for breakfast, unless they have a request from a previous time. That is except for last weekend. We had some guest that told me at the last minute that they could not have pork, so I whipped up this tomato basil quiche. I wasn’t sure how it would turn out, but I was pleasantly surprised. This will now be on my vegetarian menu for others in the future.

Tomato Basil Quiche – Serves 6

1 unbaked pie shell, 1/2 plus 2 C shredded mozzarella or Havarti cheese ( I used both), 5 tomatoes, 1 C loosely packed fresh basil leaves or 1/2 C dried basil, 4 garlic cloves, 2 C mayo, 1/3 C grated Parmesan 1/4 tsp. pepper and 1/8 C chives

Preheat oven to 450 degrees. Place pie crust into a 9″ quiche dish or deep pie pan. Line entire crust with foil and bake 8 minutes. Remove foil and bake another 4-5 minutes. Remove from oven and reduce heat to 375 degrees.  Sprinkle with 1/2 C mozzarella cheese. Cut tomatoes into wedges and lay on top of cheese. Combine basil and garlic in a food processor. Sprinkle over the tomatoes.

In a mixing bowl combine 2 C mozzarella cheese, mayo, Parmesan and pepper. Spoon mixture over basil mixture and spread to cover. Sprinkle with chive and bake approx 35 minutes until lightly browned on top.

 

 

Crunch Berry Pancakes

May 6, 2011 by braytonbb

I love this recipe, because it is so pretty, reminds me of summer and easy to make too. I make my own pancake batter and granola, but you can use store bought and it turns out just as well.

crunchberry-pancakes-2Crunch Berry Panckes – serves 1-2

Pancake Batter to serve 1-2

1 1/2 C Low fat granola

1 1/2 C Raspberries, 1 C Blueberries, and 1/2 c Strawberries

1 tsp. Vegetable Oil

4 tsp. butter

Powdered sugar (optional)

Heat griddle over med heat. Heat with 1 tsp. of oil.

Whisk pancake mix until blended and then stir in 1/2 C granola then half of each of raspberries, blueberries and strawberries.

Drop 1 large ladle of batter onto griddle and sprinkle with 1 TB granola on top of each pancake. Cook about 3  minutes on each side.

top each with 1 Tb butter and powdered sugar along with remaining fruit and extra granola if you have.

You can serve any syrup. I use the juice from the berries and blend with maple syrup in a saucepan over low heat with a little butter to make creamy.

 

 

 

 


»