Can we all just agree that breakfast is the best meal of the day? I was so happy that our topic for the Food Holiday Bloggers group was a breakfast recipe this month! I don’t care whether it’s served in the morning, at lunch or for dinner — breakfast is where it’s at. Pancakes are kind of our go-to for weekend breakfasts and those “oh, shoot, what am I going to make for dinner?!” kind of moments — they’re so quick to throw together and there’s a pretty good chance you always have all the ingredients on hand. I was watching Food Network once (long, long ago when I actually had time for that sort of thing!), and Jamie Oliver was doing his One Cup Pancake thing. It has stuck with me since then and to this day I never use a recipe when I’m making pancakes. I have Jamie in the back of my mind, and just sort of wing it from there. His recipe is the base for all of my pancakes here: Apple Crisp Pancakes, Blueberries ‘n’ Cream Pancakes, and this Cinnamon Roll Baked Pancake. I will often swap out the liquid for yogurt because it adds a nice boost of protein, and I always use whole wheat flour in pancakes, and for most of my baking. I know that since I will never quit carbs, I need to make them better for me. I also don’t ever add sugar to my pancakes. Usually, they’re either smothered in syrup or whipped cream and berries, so I don’t feel like we’re really missing out. If you’re going to eat the pancakes plain without those things, you may want to add in a couple of tablespoons of sugar. NOTES:
Cooking pancakes on a large griddle has changed my life forever. Now we can cook them all at once and actually eat together! All you need is a mixing bowl and a whisk for these babies — no fancy equipment required! If you have leftovers, freeze them in a large freezer bag! Then you can pop them in the microwave, toaster or reheat in a frying pan.
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