Breakfast For Dinner with Krusteaz

Breakfast is quite possibly my favorite meal- when there's sweet and savory, and never ending freshly brewed coffee, I am a happy woman. Throw in some salty bacon or sausage and it's a perfect meal in our household. Eating breakfast at dinnertime is even better and so comforting. 

Ever since my kiddo started school last month, he's been sick. He's picked up yucky school germs and has either had a cough, cold or congestion since the start of September....that he kindly shared with his parents. Just recently he also had a fever that really wore him down. When Hayden is really sick, he just sleeps and doesn't eat very much. While it's nice and quiet in the house, I worry about him getting enough nutrition. So when he specifically said he was hungry and wanted pancakes for dinner, I happily obliged. 

I reached for the Krusteaz Blueberry Pancake mix and made a double batch of pancakes for my boy. I like to make enough pancakes to stock my freezer so that school day breakfast are quick and easy. I followed the directions on the back of the box but added a little vanilla extract and a few handfuls of fresh blueberries- for extra berry goodness. He ate every single bite and after a few days, felt much better. 

**GIVEAWAY CLOSED** Would you like to try Krusteaz mixes as well? One lucky winner will receive a Krusteaz Breakfast Night prize pack containing each of the Krusteaz mixes- Buttermilk Pancake, Blueberry Pancake, Belgian Waffle, Wild Blueberry Muffin, a pancake pen, a spatula and a coupon for free product. Simply leave a comment on this blog post along with your email and tell me what your favorite kind of pancakes are. **GIVEAWAY CLOSED**

Krusteaz kindly sent me product to try, but the options I express are my own. I was not compensated for this blog post- just sharing so that you can enjoy it too!

Carrots For Breakfast? Yes!

Do you make resolutions for the new year? Did any of you resolve to eat healthier this year? If so, then I have a healthy and delicious breakfast recipe for you today. I don't usually make New Year's resolutions because they often get broken and I can't stand the guilt and shame I bring upon myself when I don't follow through with them. Instead I just try to do better everyday, though sometimes I slip. The one silent resolution I did make this year was to read more to Hayden- simple yet gratifying.

Anyway, back to this recipe. Carrot Cake Pancakes. Sounds and tastes completely indulgent but they're light in calories and cram packed full of goodies. I've made these pancakes before but I didn't like the way the photos turned out so I never blogged them. I decided to make them again (only better this go round) when Grimmway Farms offered me some of their carrots to make a recipe with. Grimmway Farms, also known as Cal-Organic and Bunny-Luv has some great California grown produce. We used to feed our bunny, August, Bunny-Luv carrots and he, of course, loved them :-)

These pancakes are delicious. They have all the basics that are in the actual cake, including shredded carrots, brown sugar, nuts and spices. But I decided to kick them up a bit by adding crushed pineapple, sweetened shredded coconut, and raisins. Of course most carrot cakes are topped with cream cheese frosting, but a single pat of butter and some golden maple syrup is all these really need. These pancakes are dense, hearty and satisfying but not heavy. If you're looking for a little something different to try this weekend, I hope you'll try these pancakes. They also freeze and reheat well so make a double batch to enjoy during the week.

Carrot Cake Pancakes adapted from Picky Cook

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• 1 1/4 cups all purpose flour
• 2 teaspoons baking powder
• 1 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground nutmeg
• 1/8 teaspoon ground ginger
• 1/4 cup brown sugar
• 3/4 cup buttermilk
• 2 Tablespoons canola or vegetable oil
• 1 1/2 teaspoon vanilla
• 2 large eggs, lightly beaten
• 2 cups grated carrot
• 1 teaspoon orange zest
• 3 Tablespoons crushed pineapple
• 3 Tablespoons shredded coconut
• 3 Tablespoons raisins
• 3 Tablespoons toasted chopped pecans
• butter for pan

Combine flour, baking powder, cinnamon, nutmeg and ginger in a large bowl with a whisk.

In a medium sized bowl, whisk brown sugar, buttermilk, oil, vanilla and eggs together.

Add sugar mixture to the flour mixture and gently combine with a large spatula. Do not overmix. Fold in the carrots, orange zest, pineapple, coconut, raisins and pecans.

Heat a cast iron skillet/griddle/other large skillet over medium heat. Coat the bottom with butter. Spoon (1/4 cup) batter into the skillet and gently spread the batter out a little bit. Cook for a couple minutes or until you see the top covered with bubbles. Flip over and cook another minute or two.

Keep pancakes warm in 190 degree oven until you are ready to serve. Serve with butter and maple syrup.

Makes about 12 four-inch pancakes.

Ooooh, come to momma!

If you'd like to give Grimmway Farms carrots a try, just tell me how you'd use them and you may be chosen to receive a coupon for free produce. Thank you Grimmway Farms!

The recipients of the Grimmway Farms coupons are revealed HERE.

Like The Ones From San Francisco

These are the Mother's Day pancakes I promised you. Yes, I'm a week late, but you can save this recipe for next year. Or for brunch this weekend, or a special birthday breakfast or just because. Just be sure to make them because they really are delicious and they're a twist on the typical pancake. They're not big and heavy, they're light and mini (which means you can have more) and go perfectly with the tart lingonberries on top.

If you've never had lingonberries, they're similar to a cranberry but not quite as tart and just the slightest bit bitter. They're also smaller berries and usually come sweetened and jarred like preserves. I've purchased them from IKEA as well the local grocery store in the canned fruit aisle at the top of the shelf, near the canned cherries. Now I've eaten Swedish Pancakes from IHOP before and they're served with lingonberry jam and butter, in a crepe style pancake but these are a little different. I got the recipe from a NordicWare silver dollar pan, I purchased a while back. The pan was a little difficult to use but it was a good recipe, so I decided to follow through with the same concept and just make them on a non-stick griddle.

I made these to resemble the pancakes we ate in San Francisco last November. The ones we ordered at Sears Fine Food were much thinner and came a whopping 18 (!) pancakes per order. Granted they were very thin and mine are thicker but they still have that same appeal and tanginess thanks to the buttermilk. Mr. H gladly had 2 helpings and said "mmm, those were good". Then had them again the very next day. I'd call that a success. Now that I think of it, these would be great for Father's Day breakfast too. Just be sure to leave the pink flowers and lace napkin off the breakfast-in-bed tray, unless that's his thing :-)

Swedish Pancakes adapted from NordicWare

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• 1 cup flour
• 1 tsp. granulated sugar
• 3/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 egg
• 1 cup buttermilk
• 1 Tbsp. melted butter
• Lingonberries, for serving

Preheat griddle over medium heat.

Stir together dry ingredients. Beat egg until lighter in color and slightly foamy, then stir into dry mixture, along with buttermilk and butter. Mix until just blended, but do not over mix or you'll have tough pancakes. It's okay if there are a few small lumps.

Spoon 2 Tbsp. of batter onto a lightly buttered (or nonstick) griddle. Once edges are slightly dry, flip pancakes over til golden. Serve with fruit, syrup or lingonberry jam.

Makes 12-15 mini pancakes.

It's About Taste Not Looks

I made this awhile back when I first got my new camera in October. I didn't really know what I was doing with the camera so I just turned it on, adjusted a couple settings and started shooting. For the most part, the pictures turned out okay, but you could tell I was still practicing :-). The white balance on them is a little off and some of them were way blurry, but it was really good and that's what really matters, right? It's about how it tastes, not how it looks.

I had my first Dutch Baby Pancake at The Original Pancake House with my mom back in July for her birthday. I liked it, but it was different than anything I've ever had- it's a little custardy, and light, and served with lemon. That seemed strange to me, but it works. I wasn't sure my husband would really be fond of this, but if I served it caramelized, cinnamon-y apples??? Oh yes, he'd be delighted to eat it. And he was!

You can make this puffed apple pancake one of two ways. You can bake the fruit into the batter, or you can serve the fruit in the well of the pancake after it's cooked. I think any cooked stone fruit, apples or pears would be good with this, as well as fresh berries or bananas. We really liked this one and it was fairly simple to make. The only thing I would change next time would be to make more apples for topping. They were delicious! Hope you'll give it a try this weekend.

Puffed Apple Pancake adapted from Dinner With Julie

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• 2 apples or pears
• 1-2 Tbsp. canola oil
• 1-2 Tbsp. butter
• 1-2 Tbsp. sugar
• Pinch cinnamon
• 3 large eggs
• 3/4 cup all-purpose flour
• 3/4 cup milk
• Powdered sugar and lemon slices, for serving

Preheat the oven to 450°F.

Peel (if you want), core and slice the apples. In a large skillet (if you have an ovenproof one, use it), saute the apples in the oil and butter over medium heat for a minute or two. Sprinkle them with the sugar and cinnamon and cook until they start to turn golden and begin to soften. Remove the apples from the heat.

Whisk together the eggs, flour, and milk. Don’t worry about getting all the lumps out. Now you can proceed one of two ways: 1) Pour the batter over the apples in the skillet and put it in the oven. (If you don’t have an ovenproof skillet, pour the sauteed apples into a deep dish pie plate and pour the batter over them.) The apples will bake straight into the pancake, but it won’t rise quite as high with the fruit inside; or 2) Remove the apples and set them aside to serve on top, then pour the batter into the hot pan. This way the pancake will rise even higher and look more dramatic.

Bake for 20-25 minutes, until the pancake is puffed and golden. Cut it into wedges and serve warm with the fruit and a sprinkling of powdered sugar.

Serves 4.

Puffed Berry Pancake: Omit the apples altogether. Drizzle the ovenproof skillet with a little oil, and pop it in the oven for a few minutes to heat up. Pour the batter into the hot skillet and bake as directed. Fill the puffed pancake with fresh berries or other sliced fruit, and serve with syrup or vanilla yogurt for breakfast or for dessert with vanilla ice cream or whipped cream.

Perfecting The Pancake

I understand why people buy frozen waffles, because if you don't have a waffle maker, you can't make waffles. But I'll never understand why people buy frozen pancakes or pancake mix. Making pancakes from scratch is so simple and you probably already have all the ingredients already in your pantry. But I want to share with you a recipe that makes perfect pancakes everytime as well as a couple tips on keeping them fluffy.

First off, I have made this recipe countless times. I like to mix up the full batch (6 cups) of pancake mix, then portion the dry ingredients into Ziploc bags, that way at a moments notice I can whip up a batch of fresh pancakes without having to measure anything or look up the recipe. The recipe has you mix 2 egg yolks with melted butter in one bowl and 2 egg whites with buttermilk in another, before adding them to the dry ingredients. I was being lazy one day and decided to just throw everything together in a bowl and what resulted was a thin tough pancake. Don't do that.

Another thing I've learned over the years is that you should not overmix pancakes. If there are a few lumps, and there will be, don't try and work them out. Overmixing the batter will over develop the gluten and you'll have tough, not tender, pancakes. You want tender pancakes, right? Another thing I've learned is that you shouldn't spread the batter on the griddle. I used to do this so I could have bigger pancakes, but later realized that doing that meant my pancakes were thin and not fluffy. For fluffy pancakes, make sure your baking soda is fresh (not expired) and ladle or scoop the batter onto the griddle. Allow it spread on it's own and rise into a golden pancake, untouched.

In summary:

1. Read and follow the recipe directions.
2. Use fresh baking soda.
3. Don't overmix your batter.
4. Ladle the batter and leave it alone.

I hope you'll give this recipe a try. I usually make the full batch then freeze what we don't eat in a Ziploc bag (2 at a time) to reheat later on. I've also had great success with adding fruit (blueberries and bananas) to the batter. I hope you'll make and like them!

Homemade Pancake Mix adapted from A. Brown

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• 6 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 3 teaspoons baking powder
• 1 tablespoon kosher salt
• 3 tablespoons sugar

Combine all of the ingredients in a lidded container. Shake to mix.

Use the mix within 3 months.

NOTE: I like to mix all the ingredients in a large container, then divide into 3 equal portions. I divide the mix up into 3 Ziploc bags then make the pancakes as directed (see below).

"Homemade Pancake Mix" Pancakes

• 2 eggs, separated
• 2 cups buttermilk
• 4 tablespoons melted butter
• 2 cups Homemade Pancake Mix, recipe above
• 1 stick butter, for greasing the pan

Heat an electric griddle or frying pan to 350 degrees F.

Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.

Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.

Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.

Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.) (I skip this step since I use a non-stick griddle).

Gently ladle the pancake batter onto the griddle. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set and golden.

Serve immediately.

Makes 12 pancakes

Hope you all have a great weekend!

Christmas Eats and Greetings

Last year, I did 7 days of Christmas Breakfasts and it was a lot of fun. I had intentions of doing the same thing this year but time slipped through my fingers, just like the last 12 months did! I guess next year I should start my holiday posts in August so I can ensure they get done. If you think about it, that's not much unlike the stores that start putting Christmas stuff out in September, or Valentine stuff out the day after Christmas. That's annoying isn't it?

Well today I have a pancake recipe for you. Like pancakes and bacon covered in maple syrup? Me too. Ever had a whole slice of bacon cooked into the pancake? Well, that's what makes these special enough to serve on Christmas morning. If you're not a bacon fan we can't be friends just make the pancakes and serve with fruit, because they are delicious. I hope your family will love them as much as we did.

If you're needing other breakfast ideas, I hope you'll check out my Recipe Index (scroll down to breakfast) for inspiration. I have over 25 delicious ideas for you to choose from. And if you're wanting a sweet version of bacon and eggs, check these out!

Bacon Pancakes from Everyday Food

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• 1 cup all purpose flour
• 2 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups buttermilk
• 2 tablespoons unsalted butter, melted
• 1 egg
• 8 slices thick cut bacon

Preheat oven to 200 F.

In a bowl whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, combine buttermilk, butter, and 1 large egg. Combine and stir until just moistened with small lumps remaining.

In a large skillet fry bacon until it is just crispy. Remove bacon and drain on paper towels. Remove grease from pan, retaining a few teaspoons.

Place about a teaspoon of bacon grease on a hot griddle. (I skipped this step because I use a nonstick griddle). Pour pancake batter on pan, using about 1/4 cup for each pancake. Place a strip of bacon in the middle of each pancake.

Cook until batter is bubbling and side touching pan is golden brown. Flip the pancake (so now the bacon side is down) and cook until golden brown.

Place cooked pancakes on plate in oven to keep warm until all pancakes are done. Serve with butter, maple syrup and fresh fruit.

This will be my last post before Christmas, so I wanted to take a moment and thank each and every one of you for supporting me and this blog. I bake, photograph and blog for my own satisfaction, but it wouldn't be nearly as much fun or rewarding without YOU. Thank you for being here.

I cherish your comments, your emails and the friendships that I've made along the way and I wish you all a peaceful and memorable holiday.

Merry Christmas and blessings to you and your family,

Monica and Mr. H

Photo taken by my friend Lori of Each Day Wiser.

PUMPed Up Pancakes

Whew! It has been a "whirlwind" weekend, as my father-in-law likes to say. I am worn out from Thanksgiving weekend. It's been nice to have some time off from work, but I've been a full time wife, cook and Christmas light decorator. I'm sure many of you can relate. It seems you cook and bake for 2 days straight, and it's all eaten up in 15 minutes, then you have and endless stack of dishes to wash! Luckily everyone helped out in that department.

Did any of you brave the crowds this weekend and go shopping? I did not, unless you count going to three different Home Depot stores to exchange malfunctioning lit trees holiday shopping. ha ha! I was feeling a little under the weather this weekend so most of my time was spent at home. That also meant that I didn't do much cooking this weekend after Thanksgiving day. We're still eating leftover pie and sweet potato casserole and I'm not complaining about that. yum!

I made these pancakes a few weekends ago, but I forgot to share them with you all. shame on me. It's still November and pumpkin season, so consider this an early Christmas gift :-) I adapted these pumpkin pancakes from the ones I made last year with sweet potatoes. They're both equally delicious, it just depends on what you have on had or what you like. For added texture and holiday flair, I threw a handful of dried cranberries onto the batter as they were cooking. They're tender and moist and covered in cinnamon syrup. What could be better?

Pumpkin-Cranberry Pancakes adapted from HERE

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• 1 and 1/2 cup flour
• 3 and 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 2 eggs, beaten
• 1 and 1/2 cups milk
• 1 teaspoon vanilla
• 1/4 cup butter, melted
• 1 cup pumpkin puree
• 2 Tablespoons brown sugar
• 1 Tablespoon granulated sugar
• 1/4-1/2 cup dried cranberries (as much or as little as you like)
• 1/2 cup chopped pecans, toasted (optional)
• cinnamon syrup (optional)

In a small pan toast the pecans over medium heat until they release a nutty aroma. Remove from the heat and set aside.

Sift the dry ingredients together in a large bowl. In a smaller bowl whisk together the eggs, milk, vanilla and butter. Pour the wet ingredients into the dry ingredients and stir until just combined.

Add in the pumpkin puree and the sugars, stirring until combined.

Heat a skillet or griddle over medium heat. Using a 1/4 cup measuring cup to scoop the batter into the pan. Sprinkle the upside of the pancake batter with dried cranberries, cook until the underside is golden brown. Carefully flip the pancake and cook til golden.

Serve with butter, warm cinnamon syrup and toasted nuts.

Makes about 15 pancakes.

Cinnamon Syrup from Monica H

(serves 3-4)

• 1/2 cup pancake or maple syrup
• 1 tsp. ground cinnamon
• 1 tbsp. butter

In a small bowl or measuring cup, heat syrup in the microwave. Add cinnamon, stir til fully combined. Add butter and allow to melt. Stir. Serve. Syrup will thicken as it cools.

NOTE: We use pancake syrup because Mr. H doesn't like maple syrup. But use what you like.

Special Pancakes

I mentioned in a previous post that my little Jack's 3rd birthday was last Sunday. In honor of him and his precious memory, we invited my in-laws over for brunch. I wanted something special so I made wild blueberry and ricotta pancakes, along with scrambled eggs, bacon, fresh fruit salad sprinkled with sugar in the raw, coffee and orange juice. We had a leisurely brunch-- just the 4 of us and Autumn under the table chewing up used napkins :-)

I thought these pancakes were really good and fluffy. The first couple batches were really good then the egg whites separated a bit and the batter got a little watery. Also as the frozen berries thawed it made the batter a grayish tone. Next time I'd try these with fresh berries rather than frozen. A little orange or lemon zest might be nice too.

This recipe also makes quite a bit of pancakes. I got about 25 4-inch pancakes. My FIL loved them and had about 6 pancakes plus all the fixin's. They were a great texture and flavor and sweet enough that they didn't really need syrup, but we added it anyway. A little sweetened berries made them even better. Make these pancakes for your someone special, I'm sure they'll love them.

Wild Blueberry & Ricotta Pancakes from Fine Cooking

• 3 large eggs, separated
• 3/4 cup part-skim ricotta, drained of excess liquid before measuring
• 2 1/4 cups buttermilk
• 5 Tbs. granulated sugar
• 1 Tbs. pure vanilla extract
• 3/4 tsp. table salt
• 1 3/4 cups all-purpose flour
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1 1/2 cups fresh or frozen wild blueberries (don’t thaw)
• Vegetable oil for the griddle

In a large bowl, whisk the egg yolks and ricotta. Whisk in the buttermilk, sugar, vanilla, and salt.

In a small bowl, stir the flour, baking powder, and baking soda with a spatula. Fold into the egg yolk mixture until just combined.

Beat the egg whites in a clean, dry bowl until they hold firm peaks. Fold gently into the batter until just combined. Fold in the blueberries.

Lightly oil a griddle and set it over medium heat. The griddle is ready when water droplets dance briefly on the surface before disappearing. Ladle a scant 1/4 cup batter per pancake onto the griddle. Cook until the undersides are nicely browned, the edges look set, and small bubbles appear on the surface, about 3 minutes (see note). Flip and cook until the second sides are golden brown, about 3 minutes more. Repeat, re-oiling the griddle between batches, until all the batter is cooked.

NOTE: On medium high heat, these pancakes were browning up quickly but the middle was still uncooked. So I turned the heat down and they cooked slower and more uniform.

The egg whites in the last bit of the batter separated a bit causing it to be a little watery so I added a couple more tablespoons of extra flour to thicken it up.

If you haven't already, please check out my new photo blog!

Christmas Breakfast: Day 4

Pancakes. PANCAKES! I have pancakes- two ways, for you today. A stove top version and one you bake in the oven. Both are delicious and simple, but equally different and would be perfect for guests or family on Christmas morning.

Up first are Sweet Potato Pancakes from Girl Gone Gourmet. I think I found them through FoodBuzz and they looked and sounded so good so I made them right away. They were SO moist. I know that's a weird adjective to describe pancakes, but they were. They weren't light, but they weren't dense either. They just had a really wonderful texture and the flavor of the sweet potatoes really came through.

The original recipe called for 1 1/4 cups of sweet potato but I only had 1 cup and it called for the toasted pecans to be in the pancakes, but I don't like nuts IN things, I prefer them ON them so that's what I did. I toasted them and served them with buttery cinnamon syrup on a stack of warm pancakes. Delish!

Sweet Potato Pancakes adapted from GGG

makes about 15 pancakes

• 1 and 1/2 cup flour, sifted
• 3 and 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 2 eggs, beaten
• 1 and 1/2 cups milk
• 1 teaspoon vanilla
• 1/4 cup butter, melted
• 1 cup cooked sweet potatoes, mashed
• 2 tablespoon brown sugar
• 1 tablespoon vanilla sugar
• 1/2 cup chopped pecans, toasted (optional)
• cinnamon syrup (optional)

In a small pan toast the pecans over medium heat until they release a nutty aroma. Remove from the heat and set aside.

Sift the dry ingredients together in a large bowl. In a smaller bowl wisk together the eggs, milk, vanilla and butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Add in the mashed sweet potatoes and the sugars, stirring until combined.

Heat a skillet or griddle over medium heat. Using a 1/4 cup measuring cup to scoop the batter into the pan. Cook until both sides are golden brown. Serve with butter, warm cinnamon syrup and toasted nuts.

Cinnamon Syrup from Monica H

(serves 2)

• 1/2 cup pancake or maple syrup
• 1 tsp. ground cinnamon
• 1 tbsp. butter

In a small bowl or measuring cup, heat syrup in the microwave. Add cinnamon, stir til fully combined. Add butter and allow to melt. Stir. Serve.

NOTE: We use pancake syrup because Mr. H doesn't like maple syrup. But use what you like.

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The next recipe is for Baked Pancakes. I saw this recipe from Donna at My Tasty Treasures and she got the recipe from Big Red Kitchen. This recipe makes an 8x8-inch dish of pancakes, but I halved it and made it into a smaller Pyrex dish. I'm sure you could even double and bake it into a 9x13- just adjust the baking time as necessary.

Taste just like pancakes- they were light and fluffy without all the trouble of standing at the stovetop. I added blueberries to mine but because the pancakes bake up taller than the traditional pancake, they stayed on the bottom of the pan. No worries, it didn't affect the taste at all. Yummy, simple and great for crowds.

Baked Pancakes from MTT via BRK

• 3/4 cup milk
• 2 tablespoon melted butter
• 1 large egg
• 1 tablespoon sugar
• 1 cup flour
• 2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup blueberries, optional

Preheat oven to 350°. Lightly grease an 8x8 baking dish. In a large mixing bowl, beat together milk, butter and egg. Add sugar, then gradually beat the flour in. Carefully stir in the baking powder and salt. Pour batter into prepared pan. Bake for 20-25 minutes. Serves 4-6.

And my sleepy girl cuddled up with her reindeer.

Come back tomorrow for another breakfast idea. Please come back- I need the encouragement!