Pancake and Omelet Breakfast Bar

We made this breakfast bar for a family night together. Everyone loves breakfast foods, so by creating pancake and omelet bar it will give your family and friends a chance to put on exactly what they like on their pancakes and omelet. (Add any additional items that your breakfast guests will enjoy.)

Collect: Bowls, dishes, serving spoons and etc…. from your home that you can place your breakfast items and toppings for your breakfast bar.

Pancakes

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 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 a cooking sprayed griddle and pour batter onto griddle making the size of pancake desired. (We set our griddle on 325*F. poured about 1/4 cup of batter, per pancake. Cook pancakes to desired darkness and flip pancakes and finish cooking. Top and garnish as desired.

Pancake Bar Topping Ideas

*5-6 cups whole Strawberries, washed, tops removed and sliced (If desired add 3-4 tablespoons of sugar and 1 teaspoon of lemon zest to a bowl of strawberries and stir, set aside to let the sugar dissolve into a syrup on berries.)

*1 cup Blueberries, washed

*Bananas, sliced as desired

*Whipped Cream Topping or Whipping Cream (whipped)

*Plain Yogurt (I like to add 1 teaspoon vanilla extract with 1-2 teaspoons sugar or packet of Splenda) or flavor of your choice

*Mini Chocolate Chips

*square of cold Butter, sliced

**We also had Granola for those that wanted a lighter breakfast, so I guess you could say this was an Yogurt Bar too! Just put out a little honey out in a dish to top off their yogurt bowls.

Hot Maple Syrup

*1 cup Water

*2 cups Sugar

*1/2 teaspoon Imitation Maple Extract, I used Watkins brand, the recipe is on the box

Bring water and sugar to a boil in a sauce pan and remove from heat and add maple extract and serve warm.

Hot Vanilla Caramel Sauce

*1 cup Brown Sugar, packed

*1/2 cup Whipped Cream or Heavy Cream

*1/2 cup Butter

*Pinch Sea Salt

*1-2 teaspoons Vanilla Extract or 1 Vanilla Bean, sliced down the middle, seeds removed (add pod and seeds to the above ingredients and remove pod after cooking)

Place the above ingredients a heavy-duty sauce pan except vanilla extract and add at the end.

On medium heat bring sauce to a boil or bubbly for about 5 minutes, stirring as needed. Remove from heat add vanilla extract and serve warm.

Vanilla Caramel Sauce recipe adapted from The Pioneer Woman

Bacon

Options for cooking:

1 pound of bacon is about 16 slices, also depends on thickness of the bacon

*Pre-cooked Bacon, heated according to directions on package

*1 package Bacon, cooking in the oven on a cookie sheet with rack, place individual slices of uncooked bacon on rack and put in a pre-heated 400*F. oven and bake for 15-20 minutes. Repeat for more cooked bacon.

*In a pre-heated large cast iron skillet, using a splatter guard for less mess, on medium heat, cook about 6 pieces of bacon at a time, until almost crisp. Cut up some pieces of bacon for the omelets.

Turkey or Pork Sausage Slices

I buy the sausage in the plastic tubes and slice and cook in a seasoned cast iron skillet, drizzled with olive oil and a tablespoon of butter. Cook until done.

Cooking Eggs for Omelet

We keep it simple. Repeat the following for making each omelet.

*2 Eggs, whisked with wire whisk in small bowl, add 1 teaspoon water, whisk until well combined

*In small non-stick frying pan, add 1 tablespoon olive oil and heat pan and oil for about 15-20 seconds. Add whisked egg mixture to pan and when the eggs are getting firm use a cooking safe rubber spatula and go around the edge of the omelet and repeat this as needed. When the top is a gooey consistency but not runny, flip over the omelet and cook for about 20 to 30 seconds or until done. You don’t want the omelet to turn brown.

*Layer each cooked plain egg omelet between pieces of wax paper to keep from sticking together, while keeping them warm on a warming plate until ready to serve.

Omelet Toppings

*Salsa

*Ham, cubed

*Bacon, cooked, cut into pieces

*Red Onions, minced

*Button Mushrooms, cleaned, chopped

*Small Zucchini’s, sliced and cut into small pieces

*Roma tomatoes, diced

*Bell Peppers, (Red, Yellow and Green) diced

*Turkey Pepperoni, chopped

*Grated Mozzarella or Cheddar Cheese

Layer omelet toppings as desired. Warm omelets in microwave if desired, but if you keep the eggs warm it works out well without extra warming.

Orange Juice, we like Simply Orange with no pulp.

Creamy Hot Chocolate

*3 cups Milk, we used 2 percent

*1 cup whipping Cream

*1 cup Giattard Milk Chocolate Chips or Semi Sweet or dark chocolate, add more chocolate chips if desired.

*Powdered Sugar (Confectioners’) add to taste for sweetness, optional

*Vanilla Extract or vanilla syrup, 1/4 teaspoon or to taste, if you like other syrup flavorings like raspberry then add as desired

Place the above in a small heavy duty sauce pan (Except flavorings/vanilla extract) and heat on medium-low, stirring consistently until Chocolate chips are dissolved.

Remove from heat and add vanilla or flavorings.

Serve in cups of you’re choice and top with whipped whipping cream and mini chocolate chips.