Do I have a treat for you! Nutty, wholesome, with a touch of sweetness. No, I am not describing the girl next door. I am talking pancake batter. The thing I do not like about pancakes is they are too heavy. Replacing the flour with ground pretzels leaves a light, slightly nutty, pancake. Serve with a white chocolate vanilla crème and caramel topping and get ready to throw away all other pancake batters.
Every Christmas we have a Brunch Buffet with a variety of morning foods to appease all appetites. We have affectionately termed it “Meatfest”. Every year we seem to have leftover pancake batter and sausages. I also have leftover guests that I get up the next morning to make a smaller breakfast for.
One year I decided to get creative and see if I could repurpose the leftovers. I came up with this version of Eggs Benedict and it has become a Morning after favorite. A pancake base stacked with wilted greens, breakfast sausages, a poached egg, and a creamy hollandaise sauce. I think I just figured out how I keep gaining more overnight guests each year. 😉
Recipe One in the pulled pork series. It serves the sweet barbeque pork on a wonderful scallion-hoecake and is topped with a wasabi coleslaw. The corn in the cake enhances the sweet meat and the sweet barbeque sauce mellows the wasabi heat for a delicious blend of goodness.
These berry pancakes are packed with chunks of juicy strawberries and delightful blueberries in every bite and so light and fluffy you’ll think you’re eating cake. What a great way to start the morning!