The past few days I have been focusing on breakfast ideas for Christmas morning. Today I want to share a recipe for chocolate pancakes. I found it on a site called Everything and Nothing. She got the recipe from a Better Homes and Gardens magazine. For me, chocolate pancakes are a special treat saved for a special time of year. I like to serve them with caramel banana topping or warmed cherry pie filling then topped off with some whipped cream. My favorites is the cherry pie filling.
I also found a cute way to make regular pancakes fun for Christmas. I found this image at the Taste of Home website. Take some banana slices, cherry pie filling, a couple chocolate chips and some whipped cream and you’ve got a cute Santa Pancake.
Today I also am sharing my favorite recipe that fall under the pancake, waffle, and french toast category. The list is a little long but they are all fabulous. If you didn’t know I LOVE breakfast.
Pain Perdu (AKA French Toast) – a yummy version of french toast. I especially enjoy the topping made from fresh strawberries, sugar, and orange zest.
Pecan Cream Cheese Stuffed French Toast – french toast stuffed with a cream cheese mixture then served with an almond citrus syrup. You can stuff the french toast a head of time and keep wrapped in plastic in the fridge until you are ready to dip them in the egg mixture.
Strawberry Stuffed French Toast – another yummy stuffed french toast that uses strawberries. One on my kids favorites.
Sausage-Peach Filled Puff Pancake – similar to a German pancake and filled with a mixture of syrup, sausage, and peaches – a yummy combination. You can make the filling ahead of time and warm before serving.
Creme Brulee French Toast – this is made the night before and kept in the fridge. Just bake in the morning.
Blueberry Sour Cream Pancakes – a yummy way to make blueberry pancakes.
German Apple Pancake – a delicious version of a German pancake that incorporates apples.
- 1 2/3 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 cup sugar
- 1 tsp baking soda
- 1/4 tsp salt
- 2 1/4 cups buttermilk
- 1 egg, lightly beaten
- 3 tbsp cooking oil
- In a large bowl combine flour and other dry ingredients.(I like to put the cocoa through a sieve to get rid of any lumps)
- In a second bowl, combine remaining ingredients.
- Stir buttermilk mixture into flour mixture until slightly lumpy.
- Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across surface.
- Reduce heat to medium-low. For each pancake, pour 1/4 cup batter onto griddle. Cook until lightly browned; turn when tops are bubbly and edges are slightly dry (about 2 to 3 minutes per side). Makes 16 pancakes.
Each pancake: 104 calories, 4 g fat (1 g sat), 15 mg chol, 16 g carbs, 1 g fiber, 3 g protein