Breakfast Archives - Page 45 of 49 - Garden Seeds and Honey Bees

Family Favorite Pancakes

This is what we consider a large batch pancake recipe, cut the recipe in half for small Batch, they will turn out great too!

*2 cups Flour
*2 tablespoons Baking Powder
*2 tablespoons Sugar
*1 teaspoon Salt
*2 cups Milk
*2 Eggs
*2 teaspoon Vanilla
*2 tablespoon Extra Light Olive Oil

Whisk together in a bowl all the dry ingredients and then, beat together in a separate bowl all the wet ingredients just until combined and slowly add the dry ingredients to the wet ingredients and beat until smooth.

Cook the pancakes on pre-heated, cooking sprayed, griddle. Pour batter onto griddle, making the size of pancakes desired. (We set our griddle on 325*F. and poured about a tablespoon of batter per pancake. Cook pancakes to desired darkness and then flip pancakes and finish cooking. Top and garnish as desired.

Enjoy!

Jessica and Lindy

This was such a yummy breakfast puff. We needed to use up some extra croissants we had and this was the perfect recipe!

Croissant Blueberry Breakfast Puff

*9×9 baking dish
*Parchment Paper, to fit in baking dish
*3 Jumbo Croissants, cut into chunks
*3/4 cup frozen Blueberries

Cream Cheese Sauce

*1 8 ounce package Greek Yogurt Cream Cheese
*2/3 cup Sugar
*2 Eggs
*1 cup 1 percent Milk
*1 teaspoon Vanilla

Mix together the cream cheese and sugar, adding one egg at a time and then slowly adding the milk and vanilla.

Layer in Parchment covered baking dish with croissant chunks, blueberries and then pour cream cheese sauce on top. Press down slightly and let sit for 20 minutes in fridge, remove and bake in a pre-heated oven at 350*F. for about 45 minutes, or until it browning and no longer soggy.

9 servings

Recipe adapted from Kraft and The Girl Who Ate Everthing