But for the longest time, that wouldn’t include pancakes.
Why, you ask, would breakfast night be sans pancakes? Aka, the ultimate breakfast food!?
Because all of our pans are warped. Like, majorly warped. Like, I’m not even sure how everything is evenly cooking on these things-warped.
And this became very apparent when you’d cook pancakes and the oil would pool in the corners of the pans, thus causing the pancakes to stick everywhere and create a big, disastrous mess.
So no pancakes. Or they’d be the saddest, ripped-to-shreds pancakes you’d ever seen.
Needless to say, I was in need of a fast fix for this whole no-pancake business. And thankfully I have one now, with this Blueberry Pancake Cake!
This pancake cake takes the work out of making pancakes individually. You simply mix together the ingredients, pour it into a greased 13×9″ baking pan, and bake it until it’s set. Easy as pie, people. This Blueberry Pancake Cake is simply bursting with fresh blueberries, cinnamon spice and a wonderful, warm maple flavor. You and your family will flip for my special version of pancakes!
Don’t like blueberries? Simply sub in another fruit (chopped strawberries would be great, or raspberries!) or add chocolate chips, nuts, raisins… the mix-in possibilities are endless!
GET THE RECIPE HERE on the Krusteaz website, where I’m part of their Bakers Dozen program. Enjoy!!
Have a sweet day!