Category: Breakfast
Baked Apple Cider Doughnuts
| September 25, 2011 | Filled under Breakfast, Cake and Pastry, Desserts, Fall |
Fall is officially here, which means one thing – it’s time for apple cider doughnuts! These doughnuts are one of my absolute favorite fall traditions. They’re light and airy and bursting with the warm flavors of cinnamon and nutmeg and the sweetness of perfectly ripe apples. At my favorite orchard, it’s not uncommon for the wait for freshly fried doughnuts to be over half an hour long. Luckily, they’re easy (and healthier!) to make at home – and you don’t need any special equipment. (Although if you read to the end, you’ll find a nice giveaway waiting for you.)
I keep seeing recipes for baked doughnuts that require a special “doughnut pan.” Sure, a pan makes a pretty, even, and smooth finished product – but it also takes up valuable space in the kitchen! No thanks. My freeform doughnuts might not be as pretty as the ones baked in a pan, but they taste the same. Just make sure to flour your work surface liberally; the dough is very soft and had a tendency to stick. Read More
Peach Cobbler Pancakes
| July 20, 2011 | Filled under Breakfast, Fruit, Shawn's Favorites, Summer |
Has anyone else noticed that peaches have been fantastic this summer? Their sweet smell has completely overtaken the produce section of my local grocery store, and I find myself filling my basket with them every week — they’re soft and juicy and perfect. I’d almost go as far as to say that the great peach season makes up for the less than stellar showing that strawberries had earlier this year.
Needless to say, when General Mills asked me to develop a recipe that would “make something good, better” using Land O’Lakes’ new Cinnamon Sugar Butter Spread, it didn’t take me long to decide on a creation that featured fresh peaches. At first I considered making a peach cobbler, a staple of summertime cookouts and a dish that’s perfect for sharing with friends, but then I thought that if there’s anything better than peach cobbler, it’s peach cobbler that you can eat for breakfast. These fluffy whole wheat pancakes layered with stewed cinnamon sugar peaches capture all the flavor of the favorite summertime dessert and repackage it as perfect breakfast treat.
Prep time: 5 minutes, Total time: 20 minutes
Yield: 6 servings
- 2 cups Whole Wheat Flour
- 3 Tbs Sugar
- 1 tsp. Salt
- 2 Tbs. Baking Powder
- 4 Tbs. Land O’Lakes Cinnamon Sugar Butter Spread, separated
- 1 large Egg, beaten
- 2 cups Milk
- 1 tsp. Vanilla Extract
- 3 Peaches, peeled and sliced
- Optional: Land O’Lakes Cinnamon Sugar Butter Spread and maple syrup for serving
Combine the flour, sugar, salt, and baking powder in a mixing bowl.
Melt 2 tablespoons of butter in a large skillet. Add the melted butter, egg, milk, and vanilla to the dry ingredients. Stir gently, being careful not to over mix the batter — it’s okay if it’s a little lumpy!
Add the remaining butter and peaches to a pot set over medium heat. Cover and allow the peaches to stew while you cook the pancakes.
Heat a lightly greased skillet or griddle over medium heat until small drops of water splashed onto the pan sizzle. For each pancake, spoon 2 tablespoons of batter into a small circle. Cook until bubbles form and the surface of each pancake starts to look dry (2-3 minutes). Flip and cook until the other side is browned (1-2 minutes).
Layer stacks of three pancakes with the stewed peaches. Top with additional cinnamon sugar butter spread and maple syrup, if desired.
Tip: For extra-fluffy pancakes, separate the egg yolk from the white. Add the yolk along with the other wet ingredients as in the original recipe. Use a hand mixer to beat the white until it is thick and foamy and holds a stiff peak (about 3 minutes). Gently fold the beaten white into the pancake batter just prior to cooking.
FTC Disclosure: Although I purchased the butter spread myself, I was compensated for developing this recipe which is being featured on the Betty Crocker web site. All product opinions are my own and, as always, all recipes are original.
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