Create a do-it-yourself pancake bar with fresh fruit, different jams, syrups, and fun toppings so everyone can have customized pancakes with little effort on your end.
I love hosting some kind of build-your-own bar. Remember this margarita bar I hosted? I’ve also done a grilled cheese bar and a avocado toast bar. I find it easy to set out ingredients and let everyone have at it. It makes my job as a host super easy!
Here’s how simple you can make it. Use a boxed pancake mix and set the ingredients out on the table for everyone to build their own short stack. Make sure the butter and the syrup are at room temp. I also bring out jams if people prefer those to syrup. Cut up fruit and other toppings.
I made a cute pancake bar for Madeline’s first sleepover. It was perfect for little girls. They had the ability to customize their own pancakes. I also imagine this would go well for any occasion including Mother’s Day this upcoming weekend (hint, hint).
I set out cut strawberries, cut banana, blueberries, raspberry jam, lemon curd, softened butter, and maple syrup. Then let everyone go to town.
Make it more fun by adding sprinkles, candies, chocolate syrup, or anything else you might have on hand.
Savory Bread Pudding with Butternut Squash and Kale
This savory bread pudding recipe is made with butternut squash, kale and chicken sausage is perfect for breakfast or brunch. I’ve even had it as a side dish to my dinner as it’s similar to stuffing during Thanksgiving. It’s a great make-ahead meal. You can make it the night before and warm it the next morning.
You can definitely substitute what you have available in your fridge. I imagine bacon, and any hearty veggies would be good in this also. It can also be made vegetarian if you leave out the sausage or bacon. I then covered the dish in gouda cheese and baked it until melted.
First, I cooked all the veggies and meats and toasted the bread. I then combined everything in a large mixing bowl with the cheese and custard.
I used a 12″ sesame loaf from a local baker. Any crusty bread like french bread or country bread will also work fine.
Lately, I’ve been experimenting with oatmeal. Oatmeal? whoop-dee-doo… I know, I know it doesn’t sound exciting but why does it have to be boring?
With the cooler weather lately it’s the perfect go-to, weekday breakfast. I share some of my topping ideas on Bikini.com. Check it out for all the recipes pictured above. What are some of your favorite oatmeal mix-ins?
Spring is here and the best fruit is coming back in season. This isn’t your grandma’s fruit salad with the canned fruit cocktail. Although I admit, as a kid I used to pick out the cherries out of that bowl before anyone could get to it first. I can’t wait to try this recipe out with fresh blackberries, raspberries, and peaches!
1 pint of strawberries
1/2 cup of golden raisins
1/2 cup condensed milk
1/2 cup sour cream or greek yogurt
sprinkle of granola on top
Core and dice the apple and pear. Don’t bother pulling out your apple corer, just use this simple tutorial and you’ll never use that thing again. Cut the core off the apple by squaring around the core. Simple! Then you will have a flat surface on the apple pieces to easily dice them into 1/2″ squares.
Cut the strawberries in half and slice up the bananas. Add the raisins, condensed milk, and sour cream. I know, sour cream sounds weird but it is actually a nice balance between the tart and the sweet condensed milk. It also gives the milk something to hold on to. If it’s too weird to put sour cream on fruit instead of the regular ‘ol potato go ahead and use greek yogurt.
Mix. Serve. Sprinkle granola on top of each serving. I like to use Kashi or the Trader Joe’s brand. Enjoy!
Since I learned how to make broccoli fritters, I have been on a fritter frenzy! Figuring out what else to fritter, I came across a banana fritter recipe on Martha Stewart’s website, and you know I can’t say, “no” to Martha Stewart.
Ingredients: 6 ripe bananas 3/4 cup all-purpose flour 2 eggs, beaten 3 Tbs vegetable oil Makes about 10 two inch diameter fritters. Mash the bananas in a large bowl. I like my fritters with a bit of texture so I did not over mash. Mix in the eggs, then the flour.
Heat the oil in a large skillet to medium heat. When the oil is hot (put the end of a wooden spoon handle in the oil and if there are tiny bubbles, it is hot enough), spoon large tablespoons of the mixture in the pan. Flip with a spatula when it is golden brown on the bottom, about 3 minutes. Cook the other side until it is also golden brown, about 3 minutes. Top with ice cream, honey, cinnamon sugar, or eat all by itself. It is great for breakfast or desserts (or any other time in between).
This is quite possibly the easiest fritter recipe, and yet it tastes so good! You can even try it as a replacement for pancakes. Enjoy!