Sunday Morning Breakfasts: Cinnamon Pancakes with Maple Cream Cheese Sauce

From last weekend’s breakfast…..

Kirk is my pancake maker! Pancakes and me just don’t get along well. I always burn them or make them too big, but Kirk? He effortlessly makes them. Correctly. So we worked together on this recipe. I whipped up the ingredients, he cooked and I washed the dishes. That worked nicely 😉

I found the recipes in this years Costco’s Simply Delicious cookbook on page 16 (the free holiday one that is handed out), I changed the flour and used organic for most everything. Served with the last of my honey spiced pears…oh, I am going to have to make 6X as many next year! Walker loves them….

Cinnamon Pancakes

Ingredients:

• 1½ cups white whole wheat flour
• 2 Tbsp granulated sugar, preferably organic
• 2 tsp ground cinnamon
• 1½ tsp baking soda
• ½ tsp fine salt
• 1½ cups low-fat milk, preferably organic
• 2 large eggs, preferably organic
• ½ tsp pure vanilla extract
• 3 Tbsp unsalted butter, cooled, preferably organic + more for cooking

Directions:

Preheat a non-stick griddle over medium (about 350°).

In a large mixing bowl, whisk dry ingredients together.

In a medium mixing bowl whisk wet together, add to dry, stir till just mixed.

Lightly grease the griddle with a stick of butter, add ladles of batter, cook till bubbles form, start popping and underside is golden. Flip and cook until golden on bottom. Repeat till done.

Serve with sauce drizzled over.

Makes 2 to 3 dozen, depending on size, serving at least 4 hungry folks.

Maple Cream Cheese Sauce

Ingredients:

• 4 ounces lower-fat cream cheese, room temperature
• ¼ cup low-fat milk, preferably organic
• ¼ cup pure maple syrup, preferably organic
• ¼ cup powdered sugar, preferably organic

Directions:

Add everything to a high-speed blender, such as a Vitamix, process on low, then slowly turn up the speed till smooth.

~Sarah