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Dessert for breakfast?

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By Jessica Karley

Forum News Service

One thing I enjoy about being able to spend mornings with my son is I get the pleasure of spoiling him with hot breakfasts.

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For a few months, he was on a waffle kick then moved on to various versions of toast and oatmeal, but the other morning, he suggested I make him pancakes.

After a few more mornings of pancake requests, I began experimenting with different versions of the breakfast classic. I can’t say that they made our mornings any healthier, but they certainly made them more fun! They quickly turned into versions of dessert for breakfast, but every once in a while, that’s OK, too.

The first experiment came after I was digging through my spice cupboard and came across a few bottles of red food coloring. I immediately thought of one of my favorite cakes and decided to test out Red Velvet Pancakes.

In order for these pancakes to be realistic for my busy mornings and to make sure my son is capable of preparing them, I use my favorite buttermilk pancake mix as the base.

It doesn’t matter which one, just whatever is in your cupboard with the proper amount of water, milk or eggs to prepare the batch for six to seven pancakes.

To make sure I had the proper flavor profile for traditional red velvet, I started with a few teaspoons of cocoa powder, additional sugar, red food coloring and a splash of white vinegar.

I also knew I couldn’t stop at just the Red Velvet Pancakes. There had to be a topping that would make sure my “dessert for breakfast plan” was complete. My Cream Cheese Glaze was the finishing touch they needed.

The results were delicious, and the best part, or at least my son thought so, was that they made his tongue red.

Another fun breakfast adventure was inspired by a classic cold weather drink: Hot Chocolate Pancakes.

We again started with the buttermilk pancake base, additional sugar, cocoa powder and a splash of vanilla. After the mix was combined, we added a few mini chocolate chips.

The topping to these was left up to my son. Marshmallows, chocolate syrup and whipped cream were the final decision. I didn’t say he was a culinary genius, but his input is sure to put a smile on my face. Hopefully, these recipes can put a smile on yours, too.

Karley writes for the Grand Forks Herald. She can be reached at everydaygourmetnd@gmail. com. Read her food blog at EverydayGourmet.AreaVoices.com.

Hot Chocolate Pancakes 2 cups buttermilk pancake mix (I use Bisquick Complete with whole grain)

1/3 cups water

1/4 cup dark brown sugar

1/4 cup cocoa powder

1 tsp. vanilla extract

1/2 cup mini chocolate chips

Whipped cream

Chocolate syrup

Mini marshmallows

Chocolate sprinkles

Combine dry pancake mix, brown sugar and cocoa powder in medium sized bowl. Whisk together until combined. Add water and vanilla to dry ingredients. Whisk until all ingredients are combined. Batter will be slightly lumpy.

Heat griddle or nonstick frying pan to medium high heat. Using a 1/3 measuring cup, pour pancake mix onto griddle. Wait for air bubbles to form and start popping on the top of each pancake, about 2 minutes. Flip to the other side and cook for an additional 1 to 2 minutes or until cooked through.

Top pancakes with chocolate syrup, whipped cream, mini marshmallows and chocolate sprinkles.

Red Velvet Pancakes 2 cups buttermilk pancake mix (I used Bisquick Complete with whole grain)

1/3 cup water

1/4 cup sugar

1 Tbsp. cocoa powder

1 Tbsp. red food coloring (more or less if you choose)

2 tsp. white vinegar

Combine pancake mix, sugar and cocoa powder in medium sized bowl. Whisk together until combined. Add water, vinegar and red food coloring to dry ingredients. Whisk until all ingredients are combined. Batter will be slightly lumpy. Heat griddle or nonstick frying pan to medium high heat.

Using a 1/3 measuring cup, pour pancake mix onto griddle. Wait for air bubbles to form and start popping on top of each pancake, about 2 minutes. Flip to the other side and cook for an additional 1 to 2 minutes or until cooked through.

Top pancakes with cream cheese glaze; serve.

Cream Cheese Glaze

8 oz. softened cream cheese

1/4 cup softened butter

1/2 cup milk

1 1/2 cups powdered sugar

2 tsp vanilla extract

Combine all ingredients in medium sized mixing bowl. Beat with mixer on medium high speed until evenly combined. Store in refrigerator until needed and warm in microwave if desired.

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