I Am Baker

vanilla cinnamon chocolate ombre pancakes

One of my favorite cakes in my book is the Ombre Cake.  The main reason I love it is because it screams masculine to me, and that is not always easy with a buttercream flower petal covered cake!  I happened to catch a quick glance at it the other day (it’s on my sidebar of the landing page of the blog) and decided… that needs to be pancakes.

Vanilla Cinnamon Chocolate Ombre Pancakes

The flavors are a bit different than my original ombre cake, and this is not covered in gobs of frosting, but in my defense it is for breakfast.  I hope you will let my inconsistencies fly!

Vanilla Cinnamon Chocolate Ombre Pancakes

This was a great opportunity to have my little kids (Audrey and Eddie) in the kitchen helping.  They did great and learned about the difference between cake batter and pancake batter.  Because apparently I make a lot of cakes and this is what they are usually helping with.

My husband and I decided that now is as good of time as any to really start our small kids on consistent chores and “life duties.”  It comes from Proverbs 22:6, “Start children off on the way they should go, and even when they are old they will not turn from it.“.  (NIV) If I want the kids to be knowledgeable and helpful in the kitchen, I really need to model those behaviors.  (Well, the helpful anyway.  I am still working on the ‘knowledgeable’ part!) So instead of my whizzing through meals just to get them done, I am going to slow down and include them in the process.  

 

Note: This is a large recipe and makes at least 36 good sized pancakes.

vanilla cinnamon chocolate ombre pancakes

Ingredients

    Base Batter
  • 6 cups flour
  • 1/4 cup + 2 tablespoons granulated sugar
  • 3 tablespoons baking powder
  • 1/2 teaspoon salt
  • 3 eggs, slightly beaten
  • 3 1/2 cups whole milk
  • 1/2 cup vegetable oil
  • Vanilla Pancakes
  • 1 teaspoon vanilla
  • Cinnamon Pancakes
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • Chocolate Pancakes
  • 2 tablespoons cocoa
  • 2 teaspoons vanilla
  • 1/2 cup mini chocolate chips

Instructions

  1. Prepare the 'base batter'.
  2. In a large bowl stir together flour, sugar, baking powder, baking soda and salt.
  3. In another bowl use a fork to combine eggs, milk and oil.
  4. Add egg mixture to flour mixture and stir until just moistened.
  5. Separate mixture into three bowls.
  6. Vanilla Pancake
  7. Add in vanilla and stir until just combined.
  8. Cinnamon Pancakes
  9. Add cinnamon and vanilla to base batter and stir until just combined.
  10. Chocolate Pancakes
  11. Add cocoa, vanilla, 1 tbsp sugar and mini chocolate chips to base batter. Stir until just combined.
  12. Turn oven on to warm and line a cookie sheet with parchment to set completed pancakes on.
  13. Starting with the vanilla batter, prepare pancakes using about 1/4 cup of batter per pancake. You should place batter onto a hot (about 300-325 degree) griddle. (baking spray works well if you need to grease the griddle)
  14. When pancakes are done place them on parchment lined cookie sheet and into the oven to warm while completing other batters.
  15. To serve place chocolate chip pancake on plate, then cinnamon, then vanilla. Top with butter and maple syrup and enjoy!
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Vanilla Cinnamon Chocolate Ombre Pancakes

The kids were skeptical on eating these all together, but I insisted.  Turns out they loved it and demolished the entire recipe. My oldest, Colton, made a point of telling me that I needed to blog these and that I needed to tell everyone that he LOVED them.

While it does take a couple more minutes to prepare, it is definitely worth it!  The flavor combination is fabulous and tastes like a really decadent treat for breakfast!

I Am Baker

chocolate chip pancakes with chocolate butter glaze

I made a mini-resolution to myself.  Start getting real on my blog.

Which is weird because no one told me to stop being real, but I have been slowly morphing into “safe” mode.  Just get by.  Don’t ruffle feathers.  Not consciously mind you, I think it was a subconscious act of preservation.  Blogging ain’t for the weak ya’all.

Mini Chocolate Chip Pancakes with Cinnamon and Chocolate Butter Glaze! #pancakes #chocolate #breakfast

So I normally wouldn’t post this recipe.  It’s just too… indulgent.  Too weird.  I mean… chocolate buttery sugary GLAZE poured over chocolate pancakes?

Insanity.

Mini Chocolate Chip Pancakes with Cinnamon and Chocolate Butter Glaze! #pancakes #chocolate #breakfast

 

But my all time favorite way to eat pancakes is with butter.  Lots and lots of butter.  Syrup I can give or take… but butter is a must.

So, I melted some butter.  Added some chocolate chips.  Then some sugar.

And it was sweet and fabulous.  But I needed a hint of bitter in there, to heighten the sweetness of the glaze even more, so I added raspberries.

Perfection.

Mini Chocolate Chip Pancakes with Cinnamon and Chocolate Butter Glaze! #pancakes #chocolate #breakfast

 

I have not specified the fruit in this recipe at all, but I highly recommend adding something with a bit of acidity in it, or at the very least a fruit with a little tang.  Oranges would be ah-mazing, lemon, some apples, some blueberries or blackberries.  You can really (and you really should) test to your hearts content.

Mini Chocolate Chip Pancakes with Cinnamon and Chocolate Butter Glaze! #pancakes #chocolate #breakfast

chocolate chip pancakes with chocolate butter glaze

Ingredients

  • 3 cups all-purpose flour, stirred or sifted before measuring
  • 2 tablespoons baking powder
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 3 large eggs
  • 2 cups milk
  • 1/4 cup melted butter
  • 1/4-1/2 cup mini chocolate chips
  • Chocolate Glaze
  • 1/4 cup butter
  • 1 tablespoon mini chocolate chips
  • 2 tablespoons confectioners sugar

Instructions

  1. Sift together flour, baking powder, sugar, and salt. (Do not skip this step! You do not want lumpy pancakes.)
  2. In a separate bowl, whisk together the eggs and milk; add to flour mixture, stirring only until smooth.
  3. Add in melted butter. If the batter seems too thick to pour, add a little more milk.
  4. Lastly, add in mini chocolate chips. I prefer less, but you can add as many as you prefer.
  5. Cook on a hot griddle (about 300 degrees).
  6. Recipe serves 8.
  7. Chocolate Glaze
  8. Melt butter in microwave safe container, a small bowl works well.
  9. Immediately after melting butter, add in mini chocolate chips and stir until mostly melted.
  10. Add in sugar and stir until incorporated.
  11. Serve immediately. As the butter returns to room temperature the glaze will harden, simply re-heat to reach liquid again.
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Chocolate Chip Pancakes with Chocolatey Butter Glaze and Raspberries! #breakfast #pancakes #chocolate #bestpancakes

 

I prefer my chocolate chip pancakes to have less chocolate chips.  Sounds weird, but I love pancakes so much, I like to be able to taste them!  When you have too many chocolate chips the only thing you can taste is chocolate.  (I know, I know, it’s like I have lost my mind.)

The glaze for these pancakes is really, really focused on the butter flavor.  There is that hint of chocolate and sweet, but (as I mentioned above) really wanted to make sure the buttery deliciousness I crave was dominant.  If you wanted to use syrup instead that would work great too!

I Am Baker

perfect rainbow pancakes

My original Rainbow Pancakes have been quite controversial, but hopefully that is all done.  I am sharing a slightly less technicolor version of them today, AND sharing tips on how you can great the Perfect Rainbow Pancake, just in time for Easter!

Tips for the Perfect Rainbow Pancake! #pancakes #rainbow

 

Here are a few tips!

Have lots of bowl on hand.  By far the most time consuming part of rainbow pancakes is creating six batters in six different bowls.  I suggest enlisting the little ones in the entire process, and then allow them to help with clean up afterwards.  I have found that this helps them understand that this is a “special” event and not something we do everyday.

Tips on how to make the Perfect Rainbow Pancakes! #pancakes #rainbow

Cook low and slow. I often cook my rainbow pancakes at 250 degrees F on the griddle.

Do not use butter to grease pan.  I do not use anything to prepare the pan, I simply use a a griddle that is non-stick.

Tips on how to make the Perfect Rainbow Pancakes! #pancakes #rainbow

Make all of one color at once.  I prepare all of the pink, then the orange, then so on.  I place finished pancakes on a warming plate in the oven, and that way I can serve all of the pancakes hot and in rainbow color order!

If you want to make shape you can place batter into a pastry bag and cut off a tiny bit of the corner.  Make an outline and then quickly fill the shape in.   This can be esepceially fun with you have so many different colors!

I do not recommend using cookie cutter to get the designed shape you want.  The average person (like me!) does not have 5 of one shape cookie cutter, so this means you are making one pancake at a time.  You also need to spray the cookie cutter before each use and be careful because it gets very hot!  I have yet to find a way to make this method  be efficient.

Use a “good” recipe.  I put good in quotations because what I really mean is use a recipe that is ideal for creating beautiful looking pancakes.  The following recipe is one that tastes delicious, but is slightly runnier.  When you are making colorful pancakes you do not want them to get too brown, so having a pancake that will cook faster (and therefor allow you to flip sooner) is ideal.  This recipe uses a lot of baking powder so it still fluffs up nicely.

If you want to make sure your pancake is done, let them cook on one side a bit longer.  It is just fine if one side is more brown, just serve that side down.

I slightly adapted this recipe from Allrecipes.com, but any basica recipe will do.  Simply add more liquid to achieve better results.

perfect rainbow pancakes

Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 egg, beaten
  • 1 1/4 cups milk
  • 2 tablespoons vegetable oil

Instructions

  1. In a large bowl, mix flour, sugar, baking powder and salt.
  2. Pour in milk, egg and oil and mix until smooth.
  3. Pour the batter onto the heated griddle, using approximately 1/4 cup for each pancake.
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Tips on how to make the Perfect Rainbow Pancakes! #pancakes #rainbow

Use a good food coloring.  With this recipe specifically you can use liquid food coloring with great success!  It’s also a great time to get your teacher hat on with the kids, and help them to figure out what colors you need to combine to achieve orange and purple and green.

Enjoy the process.  Most of all, enjoy this time in the kitchen with your little ones.  They grow up so fast!

 

 

I Am Baker

three happy years

Mister Edward (or Eddie as we call him) woke up bright eyed and with a hungry belly this morning.

His request on his very special day?

Waffles!Sprinkle Waffles

These are just simple waffles with a bit of whipped cream and sprinkles, but definitely something new to him.

Birthday Breakfast

 

He was in disbelief.

He didn’t know if he could eat it.

He wanted to eat it, but hesitated.

Birthday Breakfast

 

I told him to dig in.

Really?

YES!

Birthday Breakfast

He did!  And only at the whipped cream and sprinkles.

But is one very happy three year old.

Happy Birthday Eddie!

 

I Am Baker

Rainbow Waffles

My little tiny adorable baby turned seven this past weekend.

My Parker…

Rainbow Waffles

… has yet to lose a tooth much less even have a loose tooth.

… could sleep in until 10:00am and take three hour naps everyday if I would let him.

… has an odd fear of bug swarms.

Happy Birthday Parker!

… is the most generous soul I know.  He will scrimp and save and work hard to get something he wants then in the next moment give it away because he loves to see people happy.

… is a kind and gentle loving brother.  Eddie runs up to him in the morning for his “morning hug”.  Olivia looks into his eyes and smiles and smiles.  He is adored by us all.

Rainbow Waffles

Ingredients

  • 2 eggs
  • 2 cups all-purpose flour
  • 1 3/4 cups milk
  • 1/2 cup vegetable oil
  • 1 tablespoon white sugar
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  1. **I have a family of seven and doubled the recipe.**
  2. Place all ingredients in large bowl and mix until combined. Evenly separate batter into six bowls. Add 1-2 drops of red to one bowl, orange to the next bowl, yellow to a bowl, green to a bowl, blue and purple gel food coloring to their each bowl.
  3. Pour first batter onto heated waffle iron and heat according to machine directions, about 2 minutes.
  4. Place waffles in low temp oven to keep warm while completing rest of the colors.
  5. Serve immediately with syrup.
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Rainbow Waffles

… has been asking me for Rainbow Pancakes since I first made them in 2009.  Seriously.

Every. Single. Year.

The night before his birthday he changed it up and requested waffles, and I was more than happy to oblige.  These rainbow waffles were fun and delicious. My husband and I chuckled every time they would say, “I like yellow the best.”

“No, I think green tastes the best!”

“No, I say the purple is the best!”

Rainbow Waffles

 To see his eyes light up and a smile spread across his adorable face is just about all a mom can ask for.

Happy Birthday Parker!  You are much loved!

I Am Baker

Banana Oat Pancakes

These Banana Oatmeal pancakes were born in a moment of mental anxiety.  The prior day had gotten away from me and I had failed to get to the store for milk, cereal, bread… some essential breakfast ingredients for a growing family of seven.

Banana Oat #pancakes #breakfast #healthy

As I laid in bed and tried to recall the contents of my pantry and fridge, the idea for banana oat pancakes came to be.  And man am I glad it did!

Banana Oat #pancakes #breakfast #banana

This recipe is good… and big.  I fed the whole family and had 6 pancakes left over, which is a rarity with growing boys.

As a busy (frazzled, over-anxious, stressed out, often times certifiable) mom I will take little victories where I can get them.  The ingredients in these pancakes were enough give me a moments peace; content in the knowledge that they got a few essential foods that help their little bodies grow.

Banana Oat Pancakes #breakfast #recipe

Plus they taste great.  Sweet, lush, gratifying… really reminiscent of banana bread but lighter.

Banana Oat Pancakes

Ingredients

  • 3 cups flour
  • 1 1/2 cups old-fashioned oats
  • 1/4 cup sugar
  • 1 tbsp baking powder
  • 2 tsp cinnamon
  • 2 tbsp ground flaxseed
  • 1/2 tsp salt
  • 2 large eggs
  • 3/4 cup milk
  • 1/2 cup water
  • 2 cups mashed ripe banana
  • 1/4 cup coconut oil (liquid form)

Instructions

  1. Combine flour, oats, sugar, baking powder, cinnamon, flaxseed and salt in a large bowl. In a separate bowl mix together egg, milk, water, and oil. Gently stir wet ingredients into dry and combine until just incorporated. Add in banana's and stir until combined.
  2. Using a 1/4 cup measuring cup, pour batter onto a heated griddle. When bubbles form around edges of pancakes, flip. Serve immediately.
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Tips for Success:

This batter is thick, so I found the low and slow method of baking to be best.  My griddle was set to 300 and each pancake cooked for almost 2 minutes before I flipped it.

Since the batter was thick I used a spoon to spread it out on the griddle.  I found that pancakes about 4 inches across ended up being the most manageable size.

If you want a thinner batter simply add in more milk, a tablespoon at a time.

Coconut oil is solid at room temperature.  For this recipe I found it easier to use in melted form.  Simply pop a scant 1/2 cup solid coconut oil into the microwave for less than a minute and you will have approximately 1/4 cup liquid coconut oil.

We used an organic real maple syrup, which has a distinctly different flavor than “regular” syrup.  I loved how well it complimented the pancake.  I also ate some with only butter, similar to how I eat banana bread. They are delicious both ways!  My husband added our homemade plum syrup which has an almost bitter bite to it… he found the contrasting kick to really compliment the sweet pancake.

Banana Oat Pancakes #recipe #breakfast

I really really really hope you try these!  We truly loved them and hope you do too!

I Am Baker

Buttermilk Pancakes (with a twist!)

When I saw these pancakes on Recipe girl, I was kinda sorta totally in love.

 

I really want you to check out her recipe for Cinnamon Roll Pancakes… its perfection.  The only thing I did different was add the toppings after the pancakes were done. (Which I think might have even been her original recipe as well!)

She also has a picture tutorial which is really helpful if you are anything like me and totally able to screw up even the easiest of recipes.

For the pancakes I used one of my favorite recipes.

Buttermilk Pancakes

Ingredients

  • 3 1/2 cups buttermilk
  • 2 eggs
  • 1/4 cup canola oil
  • 3 cups flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 2 tbsp sugar

Instructions

  1. Turn griddle on to 300. (be sure to make the pancakes based on the best temperature for your griddle... most say 350 degrees, but my griddle makes the best pancakes at 300)
  2. Place flour, baking powder, salt, and sugar into a bowl and stir with a fork. Add in the slightly beaten eggs, buttermilk, and oil. Combine until fully incorporated. Do not over mix.
  3. Place about 1/4 cup on batter onto griddle. When pancakes have bubbles, flip over.
  4. This recipe made about 24 four-inch pancakes.
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Let me tell you.  These are sweet.  So sweet.  I happen to LOVE sweet, so this is a great way for me to start my day.  Hubby could do without the cream cheese glaze, my kids wanted extra extra helpings of it.

I had some left over, so I popped it in the fridge.  Two weeks later we made Cinnamon Roll Waffles and the toppings were just as fabulous!

A little birdie told me that this recipe is even going to be in Lori’s upcoming book, The Recipe Girl Cookbook!  I could not be more excited!  Thanks for the great recipes Lori!

I Am Baker

The Best Zucchini Pancakes

I am not lying, these pancakes are on par with the best buttermilk pancakes you have ever had.

They are light.

They are fluffy.

They are sweet and they are filling.

They are everything I wanted in a pancake, but never thought I could achieve with the zucchini addition.  I finally found the perfect recipe!

The BEST Zucchini Pancakes

Ingredients

  • 1 cup sugar
  • 3 cups flour
  • 4 tsp baking powder
  • 1 tsp baking soda
  • pinch salt
  • 4 eggs
  • 1 cup milk
  • 1/2 tsp vanilla
  • 2 1/2 cup shredded zucchini (not drained)

Instructions

  1. Heat a skillet to 325-350 degrees.
  2. In a large bowl, place sugar, flour, baking powder, baking soda, and salt. Whisk together. Add in eggs, milk, and vanilla.
  3. Mix until fully incorporated. Fold in zucchini.
  4. Using a 1/4 measuring cup, pour batter onto heated griddle.
  5. When pancake is full of bubbles, flip to other side and cook for approximately one more minute.
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*This recipe feeds my family of six, so you can halve it if you have a smaller brood!

Now, my zucchini was large, so I chose to do a rough peel. (Removing most of the dark green skin)  This means that you cannot see the zucchini as much.

And while I told my kids I was making zucchini pancakes, if I hadnt told them I dont think they would have been the wiser!

I also opted to only use butter on mine.  We used organic syrup on the kids, but only a small amount.  The pancakes are so sweet you almost dont need syrup!  Almost.

Let me know if you try them… I am sure you will love them!

Oh, and be sure to look up.  The second to last tab on my header says, “Recipe Box“.  This is all for YOU!  Using Ziplist you can create your very own personalized recipe box as well as grocery lists and many more!

I Am Baker

Pumpkin Pancakes (Part Two)

I just posted the most amazing and delicious pumpkin pancakes I have ever had.  Well, here is another version of pumpkin pancakes.

Those pancakes tasted like pumpkins, these look like pumpkins!

2011_10_22_684.pumpkin-pancake

These are so easy!  I just made our favorite pancake batter and reserved 1/4 cup of it.

I added McCormick’s black food coloring to the 1/4 cup and blended well.  Then added orange food coloring to the rest of the batter.

2011_10_22_665.halloween-pancakes

To make the fun designs, I put the black pancake batter into a ziplock bag and cut off the tiniest of tips from the corner of the bag.

Then simply piped out whatever design I wanted onto the medium high griddle, immediately followed by some orange pancake batter.

2011_10_22_639.spider-halloween-pancakes

It was easy, fun, and my kids had a blast!

So this year we are going to a Trunk & Treat at our church.  (which means we get to avoid handing out candy!)

Do you have any fun plans for Halloween?  Any cute costumes for your kiddies?  You know I am gonna want to see pictures! :)

I Am Baker

Pumpkin Pancakes

I saw these pancakes in a 2008 issue of my favorite magazine, Life Beautiful.

And I have made them twice in the last three days.

They are delicious!

 

2011_10_21_624.pumpkin-spice-pancakes

These pancakes are easy and quick, but so rich and decadent.  Especially with an extra sprinkling of cinnamon over the top… I felt like I was eating at a fancy restaurant!

Well, except for the baby screaming and the basket of folded clothes at the end of the dining room table.

Just sayin.

Can I set a mood or what?  Lets try again.

I can just see these sweet and satisfying pancakes on a cold, snowy Christmas morning with a cup of this fabulous Pumpkin Spice White Chocolate Cocoa.

Sound better?

Pumpkin Pancakes

Ingredients

  • Pumpkin Spice Pancakes
  • 1 cup flour
  • 1/2 cup cornmeal
  • 1/4 cup sugar
  • 2 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp all spice (or pumpkin spice)
  • 1 beaten egg
  • 1 cup milk (or buttermilk)
  • 1/2 cup canned pumpkin
  • 1 tsp vanilla

Instructions

  1. In large bowl combine flour, cornmeal, sugar, baking powder, salt, cinnamon, and all spice. In a separate bowl, mix together egg, milk, and pumpkin. Add the dry ingredients into the pumpkin mixture and blend until just incorporated. (lumps are ok)
  2. Cook pancakes as you normally would.
  3. Note: This is a dense batter, and you might not see bubbles form as quickly as they normally would. Look for the top to no longer be shiny and for bubbles around the edges as a sign to turn over.
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Extra options: Top with toasted pecans, maple sugar glaze, or a powder sugar/cinnamon blend.

2011_10_21_632.pumpkin-spice-pancakes

Seriously.  Try them.

Its like having dessert for breakfast!