Category: breakfast


Oven Baked Pancaked (Apple)

Saturday morning, a nice day for having a “lazy” morning breakfast (not truly “lazy” since that would mean, like breakfast in bed, or breakfast out – but “lazy” in the way that I don’t have to rush to get to work and can make something homemade and delicious). Pancakes the traditional way were out, because I just wasn’t feeling the whole standing over the skillet thing. But something warm and sweet was definitely on the menu.

I googled up some baked pancake recipes, even though I have some already. I found a few of them, but stuck with this one from Moms Who Think – Easy Breakfast Recipes, after finding a couple that were very similar, only with ingrediants listed differently and slightly different measurements. I figured thebase of the recipe must be good.

Baked Apple Pancake Breakfast Recipe


3 large apples, peeled and sliced thinly
1/4 cup butter
2 tablespoons butter
1/4 cup brown sugar (can use more)
1 teaspoon cinnamon (can use more)


6 eggs
1 1/2 cups half-and-half
1 cup all-purpose flour
1/3 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2-3/4 teaspoon cinnamon
1 1/2 teaspoons vanilla

1. Preheat oven to 350′F.
2. Grease a 9×13 baking pan.
3. Melt butter in baking pan in oven.
4. Place the apple slices evenly over bottom of pan.
5. Bake for about 10 min, or until apples soft.
6. Remove apples from oven, and dust with brown sugar and cinnamon.
7. In a blender, combine pancake ingredients, and spread over apples.
8. Return to oven, and bake about 30-40 minutes.
9. Sprinkle with sugar topping, serve immediately.

I found this recipe slightly confusing, and strayed from it a little bit. I did not use a blender, but hand-whisked. I wasn’t sure what the additional 2T. butter were for, so I omitted. I used regular milk instead of half and half. But the end result was good. It was very good, actually. The consistancy was a bit like custard. I topped mine with blueberries and a wee bit of Agave.


Monkey Bread

Monkey Bread

Monkey Bread. Way too easy and way too yummy. Here is the recipe I used and some hints to go along with it.

4 cans of bisquits
2/3 cup sugar (I used raw sugar, white is fine)
2 tsp. cinnamon
1 cup packed light brown sugar
1/2 cup butter

Combine sugar and 1 tsp of cinnamon in large bowl. Cut biscuits into fourths and roll in cinnamon sugar, plop into a greased pan (I used a bundt pan). Combine brown sugar and remaining cinnamon in pan, bring to boil. Pour over the sugar-rolled biscuits (to make it extra sweet sprinkle remaining cinnamon sugar over and shake the pan a bit). Bake at 350 degrees for 35-45 minutes. Turn out and serve warm. Yummmay.


Low Carb Pancake

Low Carb PancakeYum. A low carb pancake, right? Just try it. You’ll like it, I promise. At least if you’re on Phase I or Phase II of the South Beach Diet you will. It smells so good when you’re frying it up and does pretty darn well at kicking back those feelings of deprivation. I mix up a double batch of this and keep it handy for an easy breakfast.

3 egg whites
2 eggs
1/4 cup ricotta cheese
dash of cinnamon
1 tsp. vanilla
sweetener (optional – Splenda or some DiVinci Syrup — not a lot, and omit the vanilla)

Blend eggs until frothy. Add ricotta, blend again. Add cinnamon and vanilla. Add sweetener, if desired. Use this batter just as you would pancake batter. It took me a few tries to get these where I wanted them. I made them crepe fashion, with a thin pour of batter and the circular motion of the pan. Top with a little SF syrup and some crushed walnuts. Very drool worthy.