Pancake Mix and Muffins

Here is a busy morning breakfast cheat that works so well it has become a constant instead of a cheat. I make a few tweaks to pre-brought pancake mix for quick and easy muffins. Because pancakes are prepared to be light and fluffy you achieve a light and fluffy muffin that bakes up super high and uniformed. In addition, since pancakes are not meant to be overly sweet you get an almost bread like muffin. You can add ingredients to appease that sweet tooth if you choose.

Pumpkin Spice:

Because it is early September and there is nip in the morning air I have a craving for fall flavors. Today I am opting for a pumpkin spice pancake mix. For the most part, you can follow the package directions when changing pancakes to muffins. The one crucial thing you want to remember is to decrease the liquid.

Continue reading “Pancake Mix and Muffins”

Peach German Pancake

Types of Pancakes:

Did you know there are about 15 types of pancakes from across the globe? Today I am going to concentrate on three of my favorites ranging from thinnest to thickest. All three start with the basics: flour, milk and eggs. It is the ratio of these three that determine the thickness and defines the type.

  • French Crepes:
  • The crepe is considered one of the quintessential foods of France. Tender, delicate, delicious it is easy to see why. The fillings are endless and often filled with savory traditional fillings of ham, egg, and cheese filling. Today you will find a a variety of other vegetables, meats, and cheeses filling crepes. Then there are the sweet versions which traditionally was a simple lemon and sugar version. I do not have to tell you all the amazing array of fillings used today. I’ll just say if you haven’t tried them with strawberries and a pecan praline sauce you haven’t lived yet.
  • American Pancakes:
  • Then there are the beautiful, thicker, fluffier pancakes popular in America. The main difference, the American pancake recipe uses a rising agent like baking powder to give it that puff. Like the French Crepe the variations are endless with savory and sweet version aplenty. However, and in my opinion, the American pancake is tasty enough on it’s own and does not need a lot of drama. Just a little maple syrup and bacon on the side, hello! But hey the Southern pecan pancake or blueberries added to the batter, Okay!
  • German Pancakes
  • Then there are the puffiest of all, the German pancake, or pannekoeken. These are the pinnacle of giant pancakes. Pannekoeken gets it height by decreasing the flour and increasing the eggs given it a pudding consistency. Unlike the French Crepe and American pancake, pannekoeken are mainly served sweet and loaded with fruit. The unique rounded shape comes from baking them in a cast iron skillet or casserole dish. The recipe below places the fruit in the bottom of the skillet and bakes up with the pancake, but if you want to achieve the highest, most dramatic pannekoeken add the fruit after baking.

    Peach German Pancake

    Cedar Oak Farms
    This pannekoeken is designed for an 11 to 12-inch cast iron skillet with rounded sides. This is a simple step recipe that really goes together quickly.
    Prep Time 10 mins
    Cook Time 30 mins
    Course Breakfast
    Cuisine Dutch, Not German at All
    Servings 6


    • 3 tablespoons sugar, divided
    • 1 teaspoon cinnamon, divided
    • 4 fresh peaches
    • 2 tablespoons salted butter
    • 3 eggs, room temperature
    • 1/2 cup milk, room temperature
    • 1/2 cup all-purpose flour
    • 1 teaspoon vanilla
    • Powdered sugar, for dusting


    • Position oven rack one position up from the bottom and preheat oven to 400°F.
    • Peel and slice the peaches add to a medium bowl.
    • In a small cup or bowl, blend 2 tablespoons of sugar with 1/2 teaspoon cinnamon. Sprinkle over the peaches and gently toss to coat.
    • Place the butter into a large cast iron skillet and place in the oven to melt the butter. Remove from oven and swirl the butter to coat the pan.
    • Evenly spread the peaches over the bottom of the skillet and return to oven. Bake 10 minutes.
    • Meanwhile, add the eggs, milk, flour, vanilla, and remaining sugar and cinnamon in a blender. Blend on medium speed until blended, about 1 minute.
    • Once the peaches are done baking, remove from oven and pour the batter over the peaches. Place back in the oven and bake for another 20 minutes, or until the pancake is golden brown and puffy.
    • Allow to cool for a few minutes on a wire rack before dusting with powdered sugar. Yes, it will deflate and that is okay.
    Keyword Bread

    Raspberry French Toast

    Wake the house up with this decadent Raspberry Pecan French Toast! Soaked in an egg and cream mixture, filled with pecans, raspberries, and a hint of cinnamon. It bakes up fluffy and delicious.

    Raspberry & Pecan French Toast

    Cedar Oak Farms
    Course Breakfast
    Cuisine American
    Servings 12 slices


    • 1 cup fresh raspberries
    • 1 cup sugar + 1/3 cup
    • 1/2 cup chopped pecans
    • teaspoons cinnamon
    • 8 eggs
    • 3 cups of half-and-half
    • 1 teaspoon vanilla
    • 12 – 14 slices day old bread


    • In a medium bowl mix the raspberries with the 1 cup sugar add the pecans. Mix well and set aside.
    • In a large bowl whisk together 1/3 cup sugar, cinnamon, and eggs. Stir in half-and-half and vanilla.
    • Grease a 13 x 9-inch baking pan with cooking spray. Layer the pan with thick slices of day-old bread. Any bread you have on hand and need to use up is good. I am using French bread in this recipe.
    • Pour the egg mixture evenly over bread gently lifting the sides to let the bread soak up all the egg mixture. You want all this pooled egg mixture to soak into the bread and absorb all those wonderful flavors.
    • Turn the bread once or twice and let sit about 20 – 30 minutes until there is no more liquid on the bottom of the pan. You can refrigerator overnight as well.
    • Gently spoon the raspberry and pecan mixture over the top of the bread. I only use the sugar that glazed over the berries and discard the rest.
    • Place in a preheated 375°F oven and bake for 20 minutes.
    • Serve with your favorite maple syrup or drizzle a powdered sugar glaze over the top.
    Keyword Bread