1. 05 June 2010 · 07:44 PM · 27 notes
    OMG—check out this amazing website: http://www.jimspancakes.com/ He makes pancakes in different shapes and colors for his daughter—an airplane, sushi, bacon and eggs, squids—so many cute things, and totally awesome! I have so much to learn!

    OMG—check out this amazing website: http://www.jimspancakes.com/

    He makes pancakes in different shapes and colors for his daughter—an airplane, sushi, bacon and eggs, squids—so many cute things, and totally awesome!

    I have so much to learn!

    pancakejim's pancakesbreakfastfoodgirlferriswheelfoodarchitecture

  2. 05 June 2010 · 07:30 PM · 1 note
    Peach Cobbler Pancakes!  They look delicious but were a taste disaster.  I’m going to try them again and then I’ll post the recipe.

    Peach Cobbler Pancakes!  They look delicious but were a taste disaster.  I’m going to try them again and then I’ll post the recipe.

    pancakehotcakepeachcobblerfoodbreakfast

  3. 24 April 2010 · 10:32 AM ·
    Today I improvised and made Red Velvet Pancakes.  Red Velvet (or Red Devil’s Food as I grew up calling it) is one of my favorite flavors for cakes and cupcakes—so why not pancakes?  They turned out beautiful-looking but still tasted mainly like pancakes.  I’d increase the amount of cocoa powder you use (maybe double it) and you’ll have more of a red velvet flavor.  Also—I improvised some cream-cheese frosting, and it was horrible.  So I won’t include that recipe (where I didn’t have enough butter, and used Splenda instead of confectioner’s sugar).  If you want to top these with a little frosting or whipped cream, it looks very pretty but you don’t really need it for flavor or sweetness. Recipe: 2 cups dry Complete pancake mix 1 1/2 cups water 2 tsb red food coloring 1 tsb cocoa powder (but you should use more!) 1 tsp vanilla 1 tsp white vinegar Heat oil in a skillet over medium/high heat.  Mix the cocoa powder, food coloring, vanilla, and vinegar to make the red velvet paste in a small bowl.  In a large bowl, add the pancake mix.  Then stir in the water and red velvet paste, taking care to blend well but not over-mix.  Add a large spoonful of the batter to the skillet, until bottom edge looks cooked and a few tiny bubbles are coming through the top of the cake.  Then flip with a spatula and repeat.  Makes 5 fluffy pancakes. Enjoy!

    Today I improvised and made Red Velvet Pancakes.  Red Velvet (or Red Devil’s Food as I grew up calling it) is one of my favorite flavors for cakes and cupcakes—so why not pancakes? 

    They turned out beautiful-looking but still tasted mainly like pancakes.  I’d increase the amount of cocoa powder you use (maybe double it) and you’ll have more of a red velvet flavor.  Also—I improvised some cream-cheese frosting, and it was horrible.  So I won’t include that recipe (where I didn’t have enough butter, and used Splenda instead of confectioner’s sugar).  If you want to top these with a little frosting or whipped cream, it looks very pretty but you don’t really need it for flavor or sweetness.

    Recipe:

    2 cups dry Complete pancake mix

    1 1/2 cups water

    2 tsb red food coloring

    1 tsb cocoa powder (but you should use more!)

    1 tsp vanilla

    1 tsp white vinegar

    Heat oil in a skillet over medium/high heat.  Mix the cocoa powder, food coloring, vanilla, and vinegar to make the red velvet paste in a small bowl.  In a large bowl, add the pancake mix.  Then stir in the water and red velvet paste, taking care to blend well but not over-mix.  Add a large spoonful of the batter to the skillet, until bottom edge looks cooked and a few tiny bubbles are coming through the top of the cake.  Then flip with a spatula and repeat.  Makes 5 fluffy pancakes.

    Enjoy!

    red velvetredvelvetpancakehotcakefoodbreakfastrecipe

  4. 19 April 2010 · 09:18 PM ·
    Healthy Bear Pancakes April 19, 2010 This recipe is a fun way to add protein and fiber to your favorite pancake mix.  They taste wholesome and delicious.  You can add a different berry or chopped walnuts instead of almonds if you prefer, and honey or syrup on top will add some sweetness. Recipe: 1 cup Aunt Jemima Original Complete mix 3/4 cup Fiber One Cereal 1 cup water 1/4 cup sliced almonds Berries and granola for garnish Heat oil in a pan over high/medium heat.  Crush the Fiber One cereal into a powder.  You can do this by putting it into a plastic baggie and rolling a can or rolling pin over it several times, or by using a mortar and pestle if you have one.  Mix this in a bowl with the dry pancake mix.  Add the sliced almonds.  Then, add the water.  (If using a traditional recipe, add the eggs and other wet ingredients here).  Mix gently, taking care not to over-mix.  Spoon the batter into the pan and cook until bottom is a golden brown, then flip the pancake over with a spatula and repeat.  Garnish with berries and a dusting of granola.  Makes three substantial pancakes.

    Healthy Bear Pancakes

    April 19, 2010

    This recipe is a fun way to add protein and fiber to your favorite pancake mix.  They taste wholesome and delicious.  You can add a different berry or chopped walnuts instead of almonds if you prefer, and honey or syrup on top will add some sweetness.

    Recipe:

    1 cup Aunt Jemima Original Complete mix

    3/4 cup Fiber One Cereal

    1 cup water

    1/4 cup sliced almonds

    Berries and granola for garnish

    Heat oil in a pan over high/medium heat.  Crush the Fiber One cereal into a powder.  You can do this by putting it into a plastic baggie and rolling a can or rolling pin over it several times, or by using a mortar and pestle if you have one.  Mix this in a bowl with the dry pancake mix.  Add the sliced almonds.  Then, add the water.  (If using a traditional recipe, add the eggs and other wet ingredients here).  Mix gently, taking care not to over-mix.  Spoon the batter into the pan and cook until bottom is a golden brown, then flip the pancake over with a spatula and repeat.  Garnish with berries and a dusting of granola.  Makes three substantial pancakes.

    almondbreakfastfiberfiber onegranolahealthypancakeraspberryrecipefood

  5. 18 April 2010 · 06:47 PM ·
    Apple Pie Pancakes—April 18, 2010  (yes—I made & ate 2 set of pancakes in one day…) Recipe: 1 cup dry boxed “Complete” pancake mix (you can use a regular mix, just remember to add the eggs and other ingredients).  1/4 cup water 1/2 cup applesauce 1/4 Tsp ground cinnamon 1/4 Tsp ground nutmeg 1 handful chopped walnuts (optional) 2 Tsb honey and 1/2 sliced apple, and dusting of cinnamon for garnish Heat oil in a skillet over medium/high heat.  Combine dry ingredients in bowl.  Add apple sauce and water and stir gently until blended—not too much!  Then add cup of the combined mix into the pan and cook until the bottom edge is golden brown, then flip with a spatula and repeat for the other side.  Garnish with honey, sliced apples, and a dusting of cinnamon!  Makes 3 fluffy pancakes.  You can adjust the recipe to make more—just follow box directions and increase the amount of add-ins. I used Aunt Jemima Complete mix, and I did add a splash of club soda to make the pancakes fluffier.  I would suggest skipping this step for these because they got so fluffy it was hard to cook them through without burning the outside.  So skip that step and you should be fine.  These weren’t very sweet, so you may want to add honey or syrup after cooking.  Nick (my BF) and I ate them without butter and they tasted healthy and yummy—but I’d add even more spices if you want more of that apple pie taste to jump out.  I really liked these and would make them again, but I would add more of the spices.  You can make them without walnuts but they add some nice texture and a little bit of protein.  Also—a squirt of lemon juice on the apple slices will prevent them from browning. 

    Apple Pie Pancakes—April 18, 2010 

    (yes—I made & ate 2 set of pancakes in one day…)

    Recipe:

    1 cup dry boxed “Complete” pancake mix (you can use a regular mix, just remember to add the eggs and other ingredients). 

    1/4 cup water

    1/2 cup applesauce

    1/4 Tsp ground cinnamon

    1/4 Tsp ground nutmeg

    1 handful chopped walnuts (optional)

    2 Tsb honey and 1/2 sliced apple, and dusting of cinnamon for garnish

    Heat oil in a skillet over medium/high heat.  Combine dry ingredients in bowl.  Add apple sauce and water and stir gently until blended—not too much!  Then add cup of the combined mix into the pan and cook until the bottom edge is golden brown, then flip with a spatula and repeat for the other side.  Garnish with honey, sliced apples, and a dusting of cinnamon! 

    Makes 3 fluffy pancakes.  You can adjust the recipe to make more—just follow box directions and increase the amount of add-ins.

    I used Aunt Jemima Complete mix, and I did add a splash of club soda to make the pancakes fluffier.  I would suggest skipping this step for these because they got so fluffy it was hard to cook them through without burning the outside.  So skip that step and you should be fine.  These weren’t very sweet, so you may want to add honey or syrup after cooking.  Nick (my BF) and I ate them without butter and they tasted healthy and yummy—but I’d add even more spices if you want more of that apple pie taste to jump out. 

    I really liked these and would make them again, but I would add more of the spices.  You can make them without walnuts but they add some nice texture and a little bit of protein.  Also—a squirt of lemon juice on the apple slices will prevent them from browning. 

    appleapple piebreakfastcinnamonpancakepierecipefood

  6. 18 April 2010 · 12:02 PM ·
    Mixing up some Rocky Road Pancakes!

    Mixing up some Rocky Road Pancakes!

    Pancakebakingmarshmallowmixwalnutrocky roadheartbowlfood

  7. 18 April 2010 · 11:59 AM ·
    April 18, 2010 Today I made Rocky Road pancakes.  I used Aunt Jemima Complete (that means just add water) and mini marshmallows, semi-sweet chocolate chips, and walnuts.  They were sweet enough that my houseguest and boyfriend did not need butter or syrup, but you can add that if you want. It’s important to mix all your dry ingredients together first, and then mix in the water (or the eggs and milk, if ou are using a traditional recipe or mix).  That way, you can mix the wet ingredients as little as possible—the more you mix, the tougher your pancakes will be.  Recipe: 1 cup Complete Pancake Mix (you can use any brand, just follow the directions on the back) 3/4 cup water 1 splash of club soda (to make them light & fluffy) 1/4 cup chopped walnuts 1/3 cup mini marshmallows 1/4 cup semi-sweet chocolate morsels Heat some oil in a skillet over medium/high heat.  Mix dry ingredients together in large bowl.  Add the water and mix just enough to moisten everything.  Then scoop a big spoonful of the mixture onto the skillet, and cook for a few minutes until you can lift up the bottom with a spatuala and the pancake is a golden brown color.  Flip the pancake, and repeat.  Makes three thick pancakes.  You can use more of the mix-ins, especially the marshmallows, if you want more flavor.  And if you have a sweet tooth, topping with a squiggle chocolate syrup might be a fun garnish.  Another idea is to mix some marshmallow fluff into your batter or use as a topping instead of the mini marshmallows.  The mini marshmallows tend to melt and can stick to your pan, so I recommend pushing them back into the pancake as it cooks. 

    April 18, 2010

    Today I made Rocky Road pancakes.  I used Aunt Jemima Complete (that means just add water) and mini marshmallows, semi-sweet chocolate chips, and walnuts.  They were sweet enough that my houseguest and boyfriend did not need butter or syrup, but you can add that if you want.

    It’s important to mix all your dry ingredients together first, and then mix in the water (or the eggs and milk, if ou are using a traditional recipe or mix).  That way, you can mix the wet ingredients as little as possible—the more you mix, the tougher your pancakes will be. 

    Recipe:

    1 cup Complete Pancake Mix (you can use any brand, just follow the directions on the back)

    3/4 cup water

    1 splash of club soda (to make them light & fluffy)

    1/4 cup chopped walnuts

    1/3 cup mini marshmallows

    1/4 cup semi-sweet chocolate morsels

    Heat some oil in a skillet over medium/high heat.  Mix dry ingredients together in large bowl.  Add the water and mix just enough to moisten everything.  Then scoop a big spoonful of the mixture onto the skillet, and cook for a few minutes until you can lift up the bottom with a spatuala and the pancake is a golden brown color.  Flip the pancake, and repeat.  Makes three thick pancakes. 

    You can use more of the mix-ins, especially the marshmallows, if you want more flavor.  And if you have a sweet tooth, topping with a squiggle chocolate syrup might be a fun garnish.  Another idea is to mix some marshmallow fluff into your batter or use as a topping instead of the mini marshmallows.  The mini marshmallows tend to melt and can stick to your pan, so I recommend pushing them back into the pancake as it cooks. 

    breakfastchocolatemarshmallowpancakereciperoadrockywalnutfood