If my boyfriend could eat three things for the rest of his life they would be peanut butter (or anything which contains peanut butter), pancakes and gummy worms. He does of course eat real food, and as I type this I realize that he sounds like a five year old.
Nearly every Saturday morning he begs me to make pancakes. I hate making pancakes because #1 I don’t generally eat them and #2 they create a sink full of dirty dishes. Because he loves pancakes so much, I break down and make them every once in awhile and imagine his delight when I made these Peanut Butter Pancakes!
Light an fluffy, I have to admit they were fabulous. Not too rich they were perfect topped with a little maple syrup. Make these for someone you love soon!
Peanut Butter Pancakes
In a medium sized bowl whisk together
1 cup flour
2 tablespoons baking powder
½ teaspoon table salt
2 tablespoons sugar
In a separate bowl, mix
1 1/4 cup milk
1/3 cup creamy peanut butter
1 tablespoon vegetable oil
Combine the wet and dry ingredients until combined. Do not over mix
Cook on a lightly greased pan or griddle on medium heat.
I hope you enjoy these pancakes as much as we did!
I didn’t have to cook this Thanksgiving. That’s neither good nor bad. Having been in Michigan for just about a year, I decided that it was time for me to begin our own Thanksgiving traditions.
Since the evening would be filled with turkey and all of the trimmings at the boyfriend’s aunts’ house, I decided to go all out with a delicious breakfast to keep our tummies full until dinner. I don’t particularly recall any type of breakfast for Thanksgiving growing up. I believe my mom’s philosophy was something like, “don’t eat breakfast so that you have room for dinner”. Now an adult and more aware of diet and nutrition I realize this theory was grossly flawed.
My plan for breakfast however was not healthy, but was very tasty and very filling! These Sticky Sweet Rolls are a high-bred of a few recipes. I’ve heard them referred to as Sticky Buns and Monkey Bread as well. Whatever you call them, I hope you enjoy. Because you prepare them the night before, they are an easy breakfast for overnight guests.
Sticky Sweet Rolls
- 1 package frozen dinner rolls (24) – you are looking for the uncooked variety which come in a bag, essentially dough balls.
- 1 stick of butter
- 1/2 cup chopped pecans
- 1 tsp cinnamon
- 1/2 cup packed brown sugar
- 1 small package (long cooking) butterscotch pudding. You can substitute long cooking vanilla.
- Chop pecans and place in the bottom of a bundt pan or 9 x 13 baking pan.
- Take the frozen roll balls and drop on top of pecans.
- Melt the butter on the stove.
- When the butter is melted, add the cinnamon, brown sugar and pudding.
- Stir until blended, about 15 seconds.
- Pour on the frozen rolls. cover and put in the fridge. While you sleep the rolls thaw and the liquid infuses.
- In the morning uncover bake at 375 degrees for 35 minutes.
- Make sure you put foil or a cookie sheet under it (or on the rack below) as it WILL ooze over and you WILL have a mess (or the smoke alarms will go off).
- Remove from the oven and rest for 3 minutes and flip on to a pan. (I use a cake plate for pretty decoration).