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If you ever want me to like you, just make me a light, fluffy stack of pancakes. I’ll blush, I’ll smile a lot, I might propose–it’ll be weird and cute. Promise. Just when I thought pancakes couldn’t get any better, I stumbled upon this recipe by Tasty Kitchen member frecklesandsunshine . The title: When French Toast Met Pancakes…and Fell In Love totally made me giddy with butterflies in my stomach. I was in love way before the batch was whipped up.
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My new favorite way to make muffins is with browned butter. Browning butter first (really just melting it, then keeping it over the heat for awhile longer, until it turns golden) caramelizes its natural sugars, intensifying flavour and adding a nuttiness that’s irresistible in a muffin. Muffins are best made with liquid fats – typically I choose a neutral, heart-healthy oil like canola, but once in awhile I indulge. There’s only 1/3 of a cup of butter in the entire batch, so these muffins aren’t particularly high in fat – but when it comes to browned butter, a little goes a long way. Their rich, buttery flavor goes particularly well with fresh strawberries. (Chopped ripe peaches are pretty fab, too.)
First posted in 2005, updated January 2008; now I use the individual silicone cups pictured above to bake my egg muffins.) I was adding posts to the Recipe Favorites section of my recipe archives and was shocked to notice I only had one recipe for favorite breakfasts. Since I'm currently doing phase one for a few weeks egg muffins are something I'll be cooking this weekend, and there's no doubt they're a recipe favorite.
The USDA released its new food pyramid the other day (which is actually a plate now instead of a pyramid), and I am sorely disappointed to report that cinnamon rolls did not appear anywhere on that plate. I think by now most of us know what should be on our dinner plate in terms of healthy, well-rounded nutrient-laden meals, but it is my considered opinion that our breakfast plate should include cinnamon rolls now and then. And not just any cinnamon roll, mind you, but how ‘bout a homemade cinnamon roll hybrid that is a cross between a cinnamon roll and cinnamon toast, is super easy to make and gosh darn delicious. In honor of their ancestry, I call these little gems cinnamon toast rolls, and here’s all you need to make them… Yep.
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I’m sorry. I know it’s Monday morning and you probably came here for some pretty pictures of food that you could glance at, and then move on with your day… and here I go thrusting warm, soft cinnamon sugar bread in your face. It’s not fair. I know it’s not fair. I know that now you’re craving cinnamon rolls, and cream cheese frosting and chili fries and hot dogs.
Cinnamon Roll Pancakes Updated 9/22/11 to Add: If you’re coming here to sample these delicious Cinnamon Roll Pancakes, you just might like the latest recipe that I’ve posted for Pumpkin Cinnamon Roll Pancakes too. And Gingerbread- Cinnamon Roll Pancakes too.