Holiday Cakes of the Pan Variety.

Holiday weekends are a perfect excuse for a more leisurely and  decadent breakfast. The weather is colder so your stomach longs for something more filling. You also need to get your energy up for braving the outside world shops for all the Christmas shopping. As I’ve said before breakfast is my absolute favorite meal of the day; it also is one of the first meals I learned how to make as a kid. Genius idea my parents had, teaching me how to scramble eggs and measure out the ingredients for pancakes all while they rested and relaxed on early weekend mornings. My dad cooked the bacon, though, something about how it popped scared me until I was about 12. Making breakfast is truly a gratifying heartwarming experience, especially upon first bite.

So for this edition of MAKE THIS MONTH, one of my most loved breakfast foods, pancakes! I learned how to make pancakes at the age of four from a little green notecard written out by my mother from my grandmother’s collection of recipes. By the age of 8 I was an expert and still didn’t even know Bisquik existed. Actually the first time I had Bisquik pancakes I was appalled as the sour taste they had. Making pancakes from scratch isn’t difficult at all. It requires only a few ingredients, all of which you should already have in a well-stocked pantry.

Grannie Annie’s Homemade Pancakes

What You Need:


Non-stick skillet:Spatula:Fork: Mixing Bowl

 Dry Ingredients


1 ¼  C flour: 1/4 C sugar:  3 t baking powder:1 t salt


You can totally substitute Gluten-Free flour mixes, however they turn out a little less fluffy.You can add more sugar if you have a sweet tooth, taste the batter and adjust

Wet Ingredients


1 C milk (reg/almond/soy):3T oil: 1 egg: 1 t vanilla


 I’ve even used water when our milk was sour and I really wanted pancakes. Growing up I used vegetable oil, some where along the lines I learned melted butter tasted way better, coconut oil is also suitable.

What you do:

Grandma’s recipe suggested you mixed the dry ingredients in one bowl and the wet in another, then combine the two. Ain’t nobody got time for that! You can use one bowl and just put all the dry ingredients in first, followed by the wet and stir until combined. The mixture should look kinda thick, like glue.

A good thickness of batter.

To cook the pancakes without heartache the non-stick skillet should be heated to a medium-low heat. If it makes you feel better you can spray the skillet with Pam/butter/oil, but if your non-stick skillet is really non-stick you don’t have to. I always wipe out the excess with a paper towel because burnt Pam/butter/oil pancakes taste disgusting. Use a spoon or a measuring cup to put the batter into the prepared pan. The size of your pancakes is totally up to you however the bigger they are the longer they take to cook thoroughly and the harder they are to flip. So if you are at all hesitant, start small! Do not flip the pancake until you see little bubbles on the top. Once you flip you probably have another 1-2 minutes on the other side.

Do not flip until you see these bubbles!

 Now cooking golden brown perfect pancakes is definitely an art. It is an art of heat control. Too hot and you will have burnt cakes, too low and you will be cooking pancakes until dinner. Also your first pancake always comes out bad; there is no way around that, and you must come to accept this fact of life. I’ve had many a breakdown over the pancake pan, but trust me all those breakdowns have made me a better person.

Since it’s Christmas of course I can’t just leave you with the basic pancake recipe. It’s the time for the tastiest treats of the year! How about Hot Cocoa and White Chocolate Raspberry Pancakes!?  Yes, you can make these fancy creations from the comfort of your home listening to Christmas tunes and be real jolly.

      Hot Cocoa Pancakes

Follow the recipe above, except add 3 pack of hot chocolate mix and a sprinkle of cinnamon to the batter. You may need to add a bit more milk to get the glue-like consistency. Top with marshmallows, drizzle with chocolate syrup, and spray with whipped cream.

Chocolatey Indulgence

White Chocolate Raspberry Pancakes

Follow the recipe above except add a handful of white chocolate chips and about a half pack of fresh raspberries to the batter. Make raspberry syrup by boiling equal parts sugar and water with 7 raspberries until thick. Strain the syrup to remove the seeds. Top the pancakes with the syrup, white chocolate chips, fresh raspberries, and whipped cream. Such a festive and elegant presentation, these would be perfect for Christmas morning!

Heavenly Amazement

So go ahead and MAKE PANCAKES THIS MONTH! If you try out these recipes post it on instagram and tag me @alilmixedup! I’ll repost your photo on all my social media so you can be a chef star!

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my life has been a very interesting journey thus far. in my quarter century crisis im and not certain of much except that i love cooking and entertaining, and pleasing people is my passion. (wait that sounded a little funny) i am goofy eccentric, and love to laugh, in fact i often laugh at the most inappropriate times. i place high value in honesty and working hard. i don’t really believe in faking it until you make it, without some base knowledge or some sort of depth to your cause. i believe in making mistakes and trying everything once as long as you bring yourself no harm and no harm to others. i am a new age hippy, my words to live by are freedom, serenity, and love. i look for signs of the world and listen. i do judge, anyone who says they do not is a liar, but i use my judgements against you to reflect back on me to see how i can better myself. i hate constraints of our society, including grammar, punctuation, and recipes. i think fast except when it comes to numbers. the culinary world has always been and shall be my safe haven and outlet. i want to inspire, teach, and learn.

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