This simple strawberry topping is perfect for topping a New York Cheesecake, on ice cream or pancakes. A mix of fresh strawberries as well as jam gives just the right spoonable texture and sweetness.
My kids discovered a new joke this week. I’ve heard it about 100 times in the past few days. It goes like this:
Just in case you didn’t catch that, here’s the dialogue.
Madison: What is Captain Hook’s favorite kind of breakfast?
Donovan: I dunno.
Madison: Peter Pan-cakes!
<insert hilarious laughter here>
I had some leftover cinnamon butter in my fridge from making Snickerdoodle Bread. Not enough to make a full recipe of anything really, so I’ve been pondering how to use it. Then I thought of something I saw a while ago (on Pinterest…yes, all good ideas come from there it seems). After eating these cinnamon roll pancakes, my kids declared that I am “the best Mommy in the whole world”. So, that pretty much made my day. Even if it was a result of buttery goodness on their plates.
If you make the cinnamon butter the night before and pop it in your fridge, these pancakes won’t take any extra time in the morning. Just pop it in the microwave to soften it to a drizzling consistency and then swirl away. I used a ziploc baggie with the end snipped to swirl mine.
The big bonus for me is that instead of messy syrup which always ends up EVERYWHERE, my kids got a homemade cinnamon swirl that cooks right into the breakfast so there’s no sticky mess!
You can use your favorite pancake recipe if you’re making these for a Sunday brunch or if you are crunched for time, just whip up a batch of Krusteaz and make it special with the addition of that gorgeous cinnamon butter.
You will LOVE these. Yum!
1/4 cup butter
1/2 cup brown sugar, packed
1-2 tablespoons cream
Pinch of baking soda
1 1/2 teaspoons cinnamon
In a saucepan over medium high heat, melt the butter. Add in the brown sugar and whisk, bringing it up to a boil. Let it boil for about one minute, remove from heat, and whisk in the cream. Add the baking soda and cinnamon and whisk until combined. Set aside to cool slightly. Or, place in the fridge until ready to make pancakes.
Put cinnamon butter into a ziplock bag and snip one corner (microwave if necessary to bring to liquid consistency). Combine ingredients for pancake batter and dollup on hot griddle. Swirl cinnamon butter around the pancake starting along the outside, moving to the center. Flip pancake. Allow to cook on other side, then serve.
My kids love pancakes. I love pancakes. But I also want to give a little more nutrition at breakfast than what is essentially all doughy bready goodness…dipped in sugar. So when I saw this recipe, I thought I’d give it a try. My kids picked the cinnamon pancake from around the apples. Epic Mommy fail. Guess I’ll have to stick to making pancakes with applesauce mixed into the batter. My husband (and I) loved these though. They were a welcome change from the same ol’ same ol’ Saturday morning pancake breakfast. The apple cider syrup that goes along with them is delicious too. Perfectly tart/sweet. Mmmm.
I had some feedback from my sister today. She was not happy that I didn’t share the second secret ingredient in my America’s Test Piggy’s Parlor Buttermilk Pancakes. She wanted to make them and felt they wouldn’t be super awesome if she didn’t know the secret. Just in case any of the rest of you felt the same way – I’ll let you in on the mystery. Most of you probably add it to your stuff already. I know it’s certainly the magic behind all my Bakerlady goods. Below is “Piggy” revealing his secret to “Fox” after years of building trust. This is what makes his pancakes so truly special. Add this to your baked goods and be amazed.
I’ve had a go-to pancake recipe for a while that I love. My kids gobble them up, they come together quickly and I make dozens of batches thru the year. Today I was pondering what to do for dinner and (thanks to a breakfast for other meals conversation I had earlier in the day) I got the hankerin for a nice fluffy stack of hotcakes. I decided to deviate from my normal recipe mostly because I had some buttermilk in the fridge that needed to get used up. So, I pulled out my trusty America’s Test Kitchen (ATK) cookbook and got to work. Continue reading
My kids absolutely LOVE pancakes. Especially my son. “With SYRUP!” is his typical exclamation when I tell him I’m making pancakes for breakfast. It’s adorable. This is my go to recipe for a perfect short stack. I’ve modified the daylights out of the original recipe as I’ve made these at least 50 times. I first started making these when my daughter had a pretty severe dairy allergy, it’s easily adjusted to accommodate any food issues. I’ve made it with combinations of rice milk, shortening, butter, soy-butter, non-soy-non-dairy “butter” & applesauce. They’re all still delicious. Of course now that Madison doesn’t have any dairy issues (Thank you LORD!), I make it as listed below. This recipe makes a small batch, the perfect amount for my kids…about 3 pancakes each. When I’m really feeling like supermom, I add blueberries or chocolate chips to these. Yum! Continue reading
My Auntie Julie used to make lemon pancakes when I was little. I always loved having breakfast over there. I asked her a while back what she did to make them so delicious and she laughed and told me it’s just basic pancakes thinned out topped with lemon and powdered sugar. So, yesterday when making breakfast for my family (I love lazy Saturday morning breakfast) – I decided to try my own spin on this childhood favorite.