Saturday’s scheduled meal was pancakes! But for dinner of course. I had the realization that I don’t believe I have ever made pancakes when they are “supposed” to be eaten. There is just something about pancakes that are so comforting for dinner to me.
Pancakes can be rather… mundane. So I decided to spice them up a bit, literally hehe. First, I don’t really like syrup. So any way that I can make them and not need syrup is a better way to me. I usually remedy my syrup problem by making a fruit syrup or with a little powdered sugar. This time I decided to be inspired by the yummy goodness of french toast. I can’t decide whether to call the Cinnamon Swirl Pancakes or French Toast Pancakes. Either way, it was supper easy and REALLY yummy! Kids would love them too! And the taste is a little fancier than normal pancakes to appetizing to the sophisticated adult palette too (who are we kidding, we still like gummy bears, animal crackers, and macaroni and cheese too!) I had the almost effortlessly convenient microwavable bacon and a fruit salad with the meal. Took a little over 30 minutes to prepare and cook the entire meal. (Another tip: When you make your fruit salad, composed of whatever fruits you have around, after mixing it swirl a little honey on top and then stir it in. It brings out the flavor of the fruits. I also sprinkle a little cinnamon atop each serving. But it depends on what fruits you use. This might not be as good with a fruit salad that uses melons. I used blackberries, strawberries, plums, a peach, an apple, and an orange.)
French Toast Pancakes/Cinnamon Swirl Pancakes
2 cups Heart Health Bisquick mix (can make homemade batter too, but I love the Heart Healthy Bisquick)
1 1/4th cup fat free skim milk (or whatever you have)
(This is where the Bisquick box stops, but I added…)
1 tsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg
Mix well. If you have an ice cream scoop, it distributes the perfect amount for perfect sized pancakes! My pan is small so I only fit two at a time. Spray the pan then scoop the batter on. Cook pancakes on medium – medium low heat. When the pancakes started bubbling and were about ready to flip, I spooned on, in a swirl design, a little brown sugar butter.
Melt 1/4 cup of margarine, butter, whatever, I used smart balance in a measuring cup in the microwaves. Spoon in a few tablespoons of brown sugar and a few shakes of cinnamon. I just used a metal teaspoon full on each.
Flip and cook for just about a minute or less longer and done! I also mixed up some cinnamon sugar with just a drop or two of butter to make it slightly crumbly and sprinkled that on top. Once they were all done, I drizzled the remainder of the brown sugar butter over all the pancakes, probably less than a tablespoon less. They need no syrup, no butter. They are warm, cozy and comforting! You can omit the cinnamon sugar sprinkle or even the brown sugar butter if you want. They batter stands alone. But you usually butter pancakes anyway, so I just decided incorporate the butter in a swirl! Enjoy!