Category Archives: breakfast

Melt in your mouth Pancakes

Is there anything more comforting than a big stack of fluffy pancakes? Pancakes are definitely my favorite breakfast food! Add a couple pieces of bacon and some fried eggs and you’ve got a perfect meal 🙂

I posted a pancake recipe a few years ago and we’ve been using that one ever since, but when we went to make pancakes for dinner this week we had a horrible realization. We were 100% out of milk! OH NO! How can we make fluffy yummy pancakes without milk?!?! Well use the next closest thing of course…… creamer. This week we are indulging in International Delights Caramel Macchiato coffee creamer. What the hell….might as well give it a shot right? And oh boy…..were we in for a treat. We came out with super light and fluffy pancakes with just a slight sweetness that completely melt in the mouth. Bellissimo!

My other trick to getting a little crispiness around the edge is to pour your oil (or bacon drippings) in the pan a little bigger than a quarter and then pour your batter right in the middle of it.

Makes 4 large pancakes:

  • 1 Cup Flour
  • 1 tsp Salt
  • 2 tsp Baking Powder
  • 1 1/2 Tbsp Vegetable Oil
  • 1 Cup International Delights Coffee Creamer- pick your favorite flavor!
  • 1 Egg

In a medium bowl whisk together the dry ingredients. Whisk in the creamer, egg and oil.

Set your oven on warm and place a cookie sheet in there. This keeps the pancakes warm until you are ready to serve.

Heat your pan or griddle to a medium heat- about 325-350. Use vegetable oil or bacon drippings and add a drop a little bigger than a quarter. Using a 1/2 cup pour batter into the center of the oil. Cook the first side until the top side has lost it’s glossy look and the bottom side is perfectly golden brown (about 5 minutes depending on your griddle). Flip pancake over and cook the other side to a nice golden brown and so when you lightly press on the top side the cake bounces back immediately.

Serve them up and enjoy!!


Cheddar Chive Waffles


  • 1 cup all-purpose flour
  • 3/8 cup granulated sugar
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 2 eggs, separated
  • 3/4 cup milk
  • 1/2 cup unsalted butter, melted (1 stick)
  • 3/4 cup grated cheddar cheese
  • 5 chives (1/8 cup) chopped


Preheat your waffle iron, we put ours on 5. Our waffle iron is a rotating Belgian waffle type.

Preheat the oven to 200° F.

In a large bowl, whisk to combine the flour, sugar, salt and baking powder. Set aside.

In another bowl, whisk to combine the egg yolks, milk, and butter. Make sure the let the melted butter cool enough to avoid curdling the milk. Set aside.

In a large bowl, use a hand mixer to whip the egg whites to soft peaks.

Add the wet ingredients to the dry, and mix until they are almost combined. Add the egg whites, cheese, and chives to the bowl, and gently fold them in until combined. If you are a fan of the Great British Baking Show and Mary Berry, you will know this as, “Around the outside and through the middle.” Make sure not to be too rough as this will defeat the purpose of the whipped egg whites which is to make the waffles light and fluffy.

I use the portion cup that came with the waffle iron which will make 3 large waffles. I cook for approximately 5 minutes, until golden brown. Rotate it just after putting in the batter and then once the steam stops, rotate it back and check until you have reached the desired golden brown color. If the waffle isn’t crisp at this stage, that is just fine as they will crisp in the oven.

Place a cooling rack on a cookie sheet and place the waffles on that in the oven to let the waffles crisp up.

Once all waffles have crisped, top with whatever you’d like and enjoy! We love to use these waffles with fried chicken and gravy for delicious chicken and waffles. You can also leave out the cheddar and chives for non savory waffles! Enjoy these delicious waffles!

Recipe adapted from FifteenSpatulas.

Apple Cinnamon Dutch Baby

You can call them Dutch Baby or you can call them German Pancakes. Either way, they are completely delicious and fun to make! I can believe I’ve never made this before. It’s so easy to make and kinda feels like you’re having a fancy dinner in about 30 minutes!

I remember my parents made something similar to this when we were kids. And I just loved it! They are very light with a sweet buttery flavor. Which makes them the perfect blank slate for any added flavors you like! I decided to go with the ultimate comfort with Cinnamon and apples. Next time I’m thinking a summery mixed berry!

I used a 9 inch cast iron pan but you could also use a 9×11 baking dish.

Serves 4


  • 2 Granny Smith Apples, peeled and thinly sliced
  • 1 Tbsp Cinnamon
  • 1 Tbsp Fresh Ginger, minced
  • 1 tsp Allspice
  • 3 Tbsp Butter
  • 1/4 Cup Brown Sugar
  • 4 Tbsp Sugar, split
  • 3/4 Cup Flour
  • Pinch of Salt
  • 1 Cup Milk
  • 5 Eggs
  • 2 tsp Vanilla Extract

Preheat your oven to 350 degrees. Place the butter in the pan and put it in the oven until melted.

In a large bowl toss together the apple slices with 2 tbsp sugar, cinnamon, ginger and allspice. Remove your dish with melted butter from the oven. Stir in the brown sugar, this gives you a start of a caramel. Add the apples to the dish and stir to coat them. Place back in the oven for about 5 minutes while you prepare the batter.

In a large bowl whisk together the flour, salt and 2 tbsp sugar. Add the milk and vanilla and whisk until there are no lumps left. Whisk in the eggs one at a time.

Remove the apples from the oven. Evenly pour the batter over the apples. Bake for 25-30 minutes. Once the pastry has puffed up and the edges are browned and the center doesn’t jiggle you will know that it’s done!!

Lightly dust with powdered sugar and serve up with some patty sausages or crispy bacon….yum!