Kicked Up Breakfast: Spicy Pancakes

by Michele Cheplic | More from this Blogger

13 Jan 2009 09:51 PM

Need a way to kick start your day? Then, try these fabulous pancakes that are delicately spiced with ginger, cinnamon and cloves, and smothered with soft cream cheese. For those who prefer a sweeter topping, I've also included a recipe for a delicious Lemon Sauce, which can be drizzled on top of the unique hotcakes in lieu of maple syrup.

You can pair the pancakes with a classic Eggs Benedict recipe that is made even simpler by using ready-made cheese sauce. The shortcut doesn't comprise the flavor of the dish at all. You're still left with a tasty breakfast or brunch treat that beats the same ol' cold cereal.

SPICY PANCAKES

Ingredients:

2 1/2 cups pancake mix (like Bisquick)

1 large egg

1 2/3 cups milk

1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1 cup cream cheese, very soft

Vegetable oil

Directions:

Beat the pancake mix, egg, milk and spices together in a medium bowl. Grease a hot griddle with vegetable oil.

Use 1/4 cup of pancake batter for each pancake and cook the pancakes until they are dry around the edges and the bubbles start to pop. Turn and cook the other side until golden brown.

Spread half the pancakes with cream cheese and top with the un-spread pancakes forming a cream cheese sandwich.

Transfer to a serving platter and pour Lemon Sauce (see recipe below) over the top.

LEMON SAUCE

Ingredients:

1/2 cup butter

1 cup sugar

1/4 cup water

1 egg, beaten

Zest of 1 whole lemon, grated

3 tablespoons fresh lemon juice

Directions:

In a saucepan over medium heat, bring all the ingredients to a boil, stirring constantly.

EASY EGGS BENEDICT

Ingredients:

4 English muffins

10 eggs, beaten

1/4 cup water

Salt and pepper to taste

2 tablespoons butter

2 cups warm cheese sauce

8 thin slices Canadian bacon

Directions:

Split, butter and toast the English muffins and set aside.

In large bowl, beat eggs with water, salt, and pepper.

Melt butter in large saucepan over medium heat. Add eggs, cook and stir until eggs are set but still fluffy and moist. Top each with English muffin with Canadian bacon.

Divide eggs among muffins and top each with some cheese sauce.

Serve immediately.

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Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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