PW's Cinnamon Bun Pancake - Recipe

I've loved pancake ever since I was a little girl. It was one of the yummy Merienda our Yaya (Nanny) used to serve us. We would eat it brushed or slathered with Star Margarine and dip or sprinkled in sugar or just as is. I don't even think we had syrup back then or maybe our mom just didn't buy it. LOL! Brings back memories.... I have other food memories while I was growing up but I will talk about that some other time.

Anyway, I was looking at PW's site the other day, just browsing and I saw this pancake post. I wasn't really craving for pancake but I'm sick of making the same old boring pancake. I've made the plain one and the blueberry but I can only eat so much blueberry and this was something different. Just like Andrew Zimmern would say, "If it looks good, eat it". This looked good so I will eat it, well after I make it. LOL!

We're gonna need some flour
Sugar, normally I would add more than what it called for but this time I didn't. I was feeling sweet enough this morning, haha!
Salt
Baking powder, I always use Calumet. It's what I was introduced to since I was little.
Cimanamon, cinamanamon, CINNAMON, LOL! McCormick is the best :-) I bought this huge jar since it's only a few bucks difference. I got this at BJ's for less than $6.00 and the small one at the grocery store is almost $3 bucks.
Sift all the dry ingredients, set aside while we deal with the wet ingredients.
Oh, I forgot you have to mix them all so they will be happy, then set aside. LOL!
Milk
Eggs
Corn syrupVanilla
Melted butter
Whisk them all and be merry
Add the dry ingredients to the wet one and mix them all together until they look likeThis :-) Doesn't it look like those Grey Poupon mustard? LOL!
This is when the good part and when you start to taste the goodness of this yumminess. I have no idea if those words are even in the dictionary.
Serve and drizzle with any syrup you prefer and enjoy. This pancake melts in your mouth, it's sooooo fluffy and sooooooo soft. Just try it and you'll see.

So here's what you really need with measurements this time.

Ingredients:
• 1 ½ cup All-purpose Flour
• 3 Tablespoons White Sugar
• ½ teaspoons Salt
• 4 teaspoons Baking Powder
• 1 Tablespoon Cinnamon
• 2 whole Eggs Beaten
• 1 cup Milk
• 2 Tablespoons Corn Syrup
• ¼ cups Butter, Melted
• 1 Tablespoon Vanilla

Instruction:

1. In medium bowl, combine flour, sugar, salt, baking powder and cinnamon with a whisk. Whisk well to make sure everything is combined.
2. In separate large bowl, beat together eggs, milk, corn syurp, butter and vanilla. Stir in flour mixture.
3. Heat a lightly oiled griddle or frying pan over medium/low heat. Pour about 1/4 cup batter onto griddle. Brown on both sides.
4. Serve warm with icing drizzled over the top.

Have a go at it and make it. I know you have all those ingredients in your cupboard so no excuses.
❤ clairebakescakes ❤

Banana nut bread

Description:
This is the only banana nut bread recipe that I have ever used and liked. It's the very first one I have tried and have been using it ever since. Hope you like it :-)


Ingredients:

• 1/4 cup sugar
• 1/2 cup butter softened (use the butter stick not margarine)
• 2 eggs
• 1 cup mashed ripe bananas
• 1/2 cup milk
• 1 tsp. vanilla extract
• 2 cups all purpose flour (sifted)
• 1/2 cup chopped nuts (optional)
• 1/2 cup raisins
• 1 tsp. baking soda
• 1/2 tsp. salt

** if you prefer to use chocolate chips instead make sure you omit either the chopped nuts or the raisins. I usually use 1 cup of chocolate chip and 1/2 cup of chopped nuts.


Directions:

• Heat the oven to 350*F. Grease the loaf pan you are using.
• In a large mixing bowl (Use your KA if you have one) Combine sugar and butter, beat until light and fluffy. Add eggs one at a time and mix well. Add bananas, milk and vanilla, blend well.
• In a small bowl combine flour, nuts, baking soda and salt mix well. Add to banana mixture , stir just until dry ingredients are moistened. Pour into greased pan.
• Bake at 350*F for 50 to 60 minutes or until toothpick inserted comes out clean. Cool for 10 minutes , remove from pan. Cool 1 hour or until completely cooled. Wrap tightly and store in fridge.

❤ clairebakescakes ❤

Sausage and Egg breakfast casserole

Note:
1. YOU CAN USE ANY TYPE OF BREAD, YOU CAN USE BAGELS OR ENGLISH MUFFIN OR TRY SOMETHING DIFFERENT EVERY TIME.
2. I HAVE USED DIFFERENT MEAT FILLINGS AS WELL, I HAVE USED BREAKFAST LINK SAUSAGE AND JUST CUT THEM UP, I USED HILLSHIRE FARM LITTLE HOTDOGS ALL CUT UP INTO BITE SIZE PIECES. YOU CAN ALSO USE DICED UP HAM OR TURKEY, TRY IT AND YOU MIGHT LIKE IT.
3. YOU CAN MAKE THIS AND GET IT READY THE NIGHT BEFORE AND JUST BAKE IT IN THE MORNING.

**** THIS IS GREAT WHEN IT'S WARM AND JUST OUT OF THE OVEN. IT'S NOT SO GOOD TO EAT AFTER IT'S BEEN SITTING FOR A WHILE, NOT SO GOOD IN THE MICROWAVE EITHER. IT TENDS TO GET HARD.

Ingredients:
6 slices white bread, coarsely torn (SEE NOTE 1)
1 lb. bulk sausage, cooked, drained (SEE NOTE 2)
1 cup KRAFT Shredded Sharp Cheddar Cheese
6 medium eggs
2 cups milk
salt & pepper to taste

Directions:
PREHEAT oven to 350°F. Lightly grease 13x9-inch baking pan or oven-proof casserole. (WHATEVER YOU HAVE AVAILABLE THAT IS DEEP ENOUGH, COZ THE EGGS RISES WHEN IT'S COOKING AND YOU DON'T WANT IT TO OVERFLOW AND SPILL, ALSO MAKE SURE IT'S OVEN PROOF) Place bread into bottom of pan; sprinkle with sausage and cheese.

BEAT eggs, milk, salt and pepper in medium bowl with wire whisk. Pour over bread mixture in pan.

BAKE 40 to 45 min. or until mixture is set in center and lightly browned.

❤ clairebakescakes ❤