Start on a sweet note – A little extra time – and a special recipe – is all you need to set the tone for a great day, especially on weekend mornings.It all begins with a tasty and fun breakfast. Pancakes are a food everyone will flip for, no matter how old. And it’s a versatile breakfast, too, when you can add tasty ingredients ranging from blueberries to bananas to buckwheat; just about anything goes when it comes to stirring up a piping hot stack.You can even use your favorite cereals to add a dash of deliciousness to pancakes.Try this creative recipe that infuses a fruity flavor into your batter by using new fruitier-tasting Trix cereal. Shawn Syphus at the popular blog, “I Wash …You Dry,” whipped up some fun when she created Trix Pancakes:Ingredients3 cups buttermilk (not low fat if possible)1 cup Trix cereal2 cups flour2 teaspoons baking powder1 teaspoon baking soda1/4 teaspoon salt4 tablespoons sugar2 large eggs, lightly beaten4 tablespoons salted butter, plus extra for griddle1 cup Trix cereal, finely crushedDirections:In a large bowl combine the 3 cups buttermilk with 1 cup of cereal. Let it sit for 20 minutes, then use a slotted spoon to remove and discard the cereal. Set buttermilk aside.Preheat oven to 150 degrees. Preheat griddle to 350 degrees.In a separate large bowl whisk together the flour, baking powder, baking soda, salt and sugar.To the bowl of buttermilk add the eggs and 4 tablespoons of melted butter, then whisk to combine.Pour the wet ingredients into the dry ingredients, add the finely crushed cereal and stir just enough to combine the pancake batter. Don’t over mix or the pancakes will get tough. Batter should be slightly thick.Lightly butter the griddle and pour 1/2 cup of batter on at a time. Let pancakes cook for two minutes, or until bubbles start to appear in the center. Gently flip over and cook for an additional minute or until golden brown on bottom.Transfer to a plate and keep warm in the oven until ready to serve. Top with additional butter, whipped cream and syrup if desired.– StatePoint
Last updated: July 24, 2014 8:34 p.m.