Gingerbread Pancakes

Hi Mommy's Kitchen Creations daily readers! I'm Megan, from Pickle Boat Recipes. I'm honored to be a guest blogger on my dear friend, Jennie's blog. It's so great to have a friend who shares the love of amazing foods! That way, every get together can center around what we get to eat! Or, if our husbands plan it, it centers around what they get to shoot... which I suppose relates to what we get to eat. Hopefully, right? Luckily for the Bambi lovers more faint of stomach, I will not be featuring anything related to hunting, shooting, or really anything man-related (although your man will definitely LOVE this dish!).

Instead, we will focus more on a sweet and flavorful breakfast dish: Gingerbread Pancakes! If you've ever had the chance to visit my blog, you know I am a lover of all things breakfast-y. This is a family favorite, usually made during the Holiday season, but we also make it many times throughout the year. There are three parts, but don't be intimidated. We take a few shortcuts and it ends up looking like you put a lot more work into it than you really did. Plus it tastes amazing!

Gingerbread Pancakes

INGREDIENTS:

4 cups buttermilk pancake mix

1 tablespoon cinnamon

1 tablespoon ginger

1/2 cup Molasses

1 1/2 cup water

3 cups unsweetened applesauce

1-2 peeled apples, cut into 1/2" chunks

1/4 cup red hots candies

1/4 cup water

2 cups heavy cream

1/4 cup maple syrup

DIRECTIONS:

Pancakes:

Preheat griddle or skillet on medium heat.

Combine pancake mix, cinnamon, and ginger in a medium bowl. Add Molasses and water. Stir together just until combined. Lightly grease griddle and pour 1/4 cupfuls of pancake batter onto the griddle. Cook until edges are slightly dry looking and top begins to bubble. Flip with a spatula and cook until other side is lightly browned and pancake is cooked through. Continue with remaining dough.

Applesauce Topping:

In a medium sauce pan over medium heat (we're feeling rather medium today!) heat applesauce, apples, red hots, and water. Continue to cook, stirring frequently, until apple chunks are soft; approximately 20 minutes. This step can be done ahead of time and reheated just before serving.

Maple Cream Topping:

In stand mixer fitted with whisk attachment (or in a regular bowl with a hand mixer) add heavy cream and syrup. Mix until slightly stiff - whipped cream texture.

Top warm pancakes with applesauce topping and then whipped cream. You can also garnish it with some leftover red hots for fun!



Scrambled Eggs for the Masses

I grew up in a family with 9 kids.  I don't know how my mom cooked scrambled eggs for 11 people but it couldn't have been easy.  After needing to scramble 26 dozen eggs to do my first burrito class, and only being able to fit about 2 dozen eggs in my pan at a time... I decided it was time for a change. 

I got online and tried to look for answers.  Then I found out that you can bake them.  Makes sense, you can bake them in casseroles etc, so why not.  I gave it a whirl, and voila!  It worked! I only had to make 3 batches total instead of 12-15 batches.  If you have a load of people to feed, or you are making a few hundred breakfast burritos... (I'll share my recipe with ya on Monday)  Then this is the way to go!

Scrambled Eggs for the Masses

Eggs

Milk (if desired)

salt

pepper

large baking dish

Scramble the desired amount of eggs in a large bowl and stir in a splash of milk.  The more eggs you will use, the more milk you will need.  It also depends on how creamy you like your eggs.  I left the milk out for the burritos, because the eggs naturally moisten up when frozen in the burritos.  Stir well, making sure that each yolk is scrambled.

 Pour into a large baking pan.  Do not fill more than 2/3 full.  The more eggs you want in there, the bigger the pan needs to be.   Sprinkle with salt and pepper.

Bake at 350 degrees until eggs are cooked through. Again, depending on the size of the pan.  Plan on about an hour for a good sized load. 

Stir every 10-15 minutes. To help them scramble.  When finished, remove from the oven and add your favorite add-ins if desired, cheese, bacon, sausage etc.

Tip: if you are lazy and forgetful like me... you can just leave them in the pan without stirring.  I think I stirred them once about half way through... Bake it like you would a breakfast casserole, and then just pull it out and dump it into a huge bowl.  Then you can just chop it up with the spatula to scramble them.  I found two slight problems with this method... You don't get the nice even color that scrambled eggs have, because you haven't stirred them frequently. The yolks and whites won't combine as well.  But it still tastes the same, so no big deal to me! PLUS, because I didn't have to stir it, I could fill the pan fuller without worrying about over spillage.

Also, I used an aluminum pan and found that the bottom part took on a slight greenish/silver color in some areas. Probably just a few extra minerals in it. he he he. That's why people push STAINLESS steel so much I guess. :) 

This is what it looks like about half way through.  Not so appetizing right now but I comes out much better in the end. 

Basic Crock Pot Oatmeal

If I can ever get ahead on a meal, I take the chance!  Life with 4 1/2 children can get a little demanding.  And being pregnant, you never know what to expect.  I love when I can make breakfast the night before and have it nice and ready for me when I wake up in the morning!

This is a great and easy meal that takes literally 5 min. or less to prep.  We all have different tastes in oatmeal.  Some like cinnamon, others, just brown sugar. So I do this basic one and add ingredients later. You can add cream, fruit, nuts etc right before you eat it if that's what you like.  This basic recipe can stretch in so many different directions! I like mine sticky with brown sugar.

The main thing to remember, is that you can't use any basic quick oats. This only works with steel cut oats.  They are a slow cooking oat and work really nicely.  I found some at the "organic/health" section at my local grocery store.

Basic Crock Pot Oatmeal

2 Cups Steel Cut Oats

4 Cups Water

Combine both ingredients into a crock pot. Set it on low for about 8 hours. (I've kept it on low for up to 12)

Blueberry Blender Pancakes

In honor of the special holiday we have coming up on Monday, I've dedicated my posts to the red,  white and blue. On Tuesday we had a flag cake.  Yesterday was a Red post.  Lasagna.  Today is all about blue! I made one of our favorite breakfast dishes.  Blueberry pancakes.  A dear friend of mine shared this awesome recipe with me yesterday. We loved it!  The original recipe was just for plain pancakes, so you can change them up anyway you want.

I usually just use the "add water" mixes for pancakes, but this is so easy! And its so much healthier.  A huge bonus.  These are great with my super delicious Buttermilk Syrup.

Blueberry Blender Pancakes

1 C. Milk

3/4 C. Whole Wheat Kernels (I used hard white wheat)

2 eggs

1/4 tsp. salt

1 tsp. baking soda

1 Tbsp sugar

1/4 C. oil

2 tsp baking powder

Blueberries (optional)

In a blender, add milk and wheat.  Blend on high for 4 minutes.  Blend in eggs, salt, soda, oil and baking powder.  Pour onto a hot griddle.  Makes about 8 pancakes.

English Muffin Breakfast Sandwich

This is such a quick and easy breakfast to shake up the usual, cold cereal.  You can also make up a bunch ahead of time and freeze them.  Just wrap them individually in a sandwich bag and stick them in the freezer.  Then you can microwave them for about a minute. You can add whatever kind of meat you want.  Ham, bacon, a sausage patty etc.  You can also add any type of cheese that you prefer.  I like my eggs fried. But you can easily make them scrambled, or omelet style.  This is how I like to make mine. Although I completely forgot the sliced cheese.  The best part!

English Muffin Breakfast Sandwich

4 slices of bacon

2 fried eggs

1 English muffin

sliced cheese

Layer ingredients on a toasted English muffin.  Serve immediately, or freeze for future meals.

Buttermilk Syrup

Back when I was a teenager, we had pancakes for breakfast at Girls Camp. They were the lumpiest things I have ever tasted.  I hated pancakes ever since... until I had them with this syrup!  My sister-in-law made us breakfast for dinner one time and made this syrup.  I decided to give it a try. It was heavenly!  This is still the only way I will eat pancakes to be honest.  Give it a try. It is so delish!!!  I like mine really runny. If you like thick syrup, just boil it for about 5 minutes. This recipe is so quick and easy.  Also, I don't ever buy buttermilk... I just make my own sour milk. It works wonderfully  The recipe is below.

Buttermilk Syrup

1 cube butter (melt)
3/4 c sugar
1/2 c. buttermilk ( I make my own)
1 tsp vanilla
1 tsp Baking soda

Melt butter and add sugar and buttermilk.  Bring to a boil.  (If you like it runny, remove from heat just after bringing to a boil. If you like it thick, Boil 5 min.) remove from heat, add vanilla and baking soda. Stir well. 
 

Tip: The syrup will foam up to double in size, when you add the vanilla and baking soda, so make sure that you are using a bigger pot.

Homemade Buttermilk

1/2 tbsp lemon juice

1/2 cup milk

mix both ingredients and allow to sit for about 5 minutes.

One-eyed Sandwiches

Do you remember as a kid, your parents getting really creative with your food to get you to eat it?  Like calling broccoli, trees.  I've got a few recipes like this one up my sleeve.  This is a really cute way to get your kids to eat their breakfast.  My husband had these when he was a boy and still loves to eat them to this day. He likes to make them for our kiddos as well.  This is a good one to let them help out with too. It's quick and easy.

Step one: tear or eat a hole out of the center of the bread.  Melt about a tablespoon of butter on an electric griddle or frying pan and lay the bread on it.

Step two: Crack and egg and pour into the hole in the bread. Top with salt and pepper.

Step three: fry each side for a few minutes until egg is done and bread is crispy. Enjoy!