I like to start the Peanut off each day with a hot breakfast. I'm not a huge breakfast person and I guess he takes after me, but I have a few delicious breakfast tricks up my sleeve to entice him to eat a little something! One of his absolute favorite
breakfasts is pancakes. It may sound like a lot of work for a weekday morning, but the great thing about pancakes is that I can make a batch and he'll eat a couple and then I'll freeze the rest. Then on another morning I can pop a couple in the microwave for about 30 seconds and they are hot and ready to go! I do the same thing with muffins too.
I usually keep it simple with plain pancakes topped with butter, but today I made a fun variation: Nutella Swirl Pancakes!
Nutella Swirl Pancakes
*Makes 10 pancakes
Ingredients:
- 1 cup bisquick (I use the gluten free version of course!)
- 1 cup milk
- 1 egg
- 2 tablespoons oil
- 1 teaspoon vanilla
- nutella
- butter
Directions: Mix the bisquick, milk, egg, oil, and vanilla in a bowl until just blended. Heat a griddle or skillet over medium heat. For this next step you can use a few different techniques. One is to use a pastry bag. Another is to use a ziplock bag and cut off a corner. The last one is to simply plop on the nutella with a spoon! I usually do the ziplock bag. Melt a tablespoon of butter in the skillet and drop batter in to the pan using about 1/4 cup for each pancake. If you have the nutella in a pastry bag or ziplock, simply pipe thin vertical lines down each pancake. Then use a tooth pick to swirl the nutella in a marbled pattern. If you prefer the spoon method your nutella will just be dropped on and will be more concentrated in clumps. Cook pancakes until sides are dry and then flip. Cook until golden and devour!!
