Monday, October 20, 2014

Stuffed Pancakes

I didn't have a very good plan for dinner as we were heading out the door this morning. I quickly pulled out a package of sausage from the freezer to thaw and decided it was a breakfast for dinner kind of evening. It's one of my favorite nights and I don't think anyone else complained.

We had some fun with our traditional pancakes. I decided to add some of our favorite spreads to the inside and make them sort of like dessert pancakes. Some had a warm, gooey Nutella filling, we tried peanut butter and also Biscoff cookie spread. Almond or any other nut butter would be good, as well as jam. Then lightly dusted with powdered sugar, there's no need for maple syrup here!

Give these a try next time you've got pancakes on your menu, whether it be for breakfast or in the evening like we decided. The kids will love helping and picking out their desired fillings. Feel free to use your own favorite pancake recipe or my go-to version listed below.

Stuffed Pancakes

2 cups flour
2 tbsp sugar
4 tsp baking powder
1 tsp salt
2 eggs
1/2 cup oil {canola, coconut, etc}
1-1/2 cups milk
Filling options: Nutella, nut butters, Biscoff, jam

In a medium sized bowl, combine together all dry ingredients. Add in wet ingredients and mix together well using a whisk.

Preheat a griddle or small pan over the stove. Ladle a small amount of pancake batter onto the pan, place a large dollop of desired filling directly onto pancake. You can try to sort of spread it out a bit, but it's not necessary. Add another small amount of pancake batter on top to cover the filling. Let cook as usual, until browned and pancake is cooked through.

Repeat with remaining batter.  Before serving, lightly dust pancakes with powdered sugar if desired.

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