This beautiful bright Sunday morning began just a wee bit earlier than we had planned, following a wonderful late evening birthday celebration with family (a now monthly “tradition” for us). Side Note: I believe you can claim something as a tradition when it happens three times.That’s my theory at least and we’ve actually completed the first full year rotation. So yes, this is now a tradition and one I personally love and look forward to each month.
As it turns out Shelby spent the night with us which would mean another tradition continues, Sundays with Shelby. And much to Lilah’s delight (the dog) she got invited to a pajama party in the guest room. Big, BIG treat for her! Not sure which one of them is responsible for the early rising but both were up at the crack of 7-something and within minutes the smell of coffee rolled under our bedroom door. Isn’t morning coffee such a great thing. We had made tentative breakfast plans before bed. Our inspiration, apple brickle dip, which we had raked apples and spoons through at the party last night. We weren’t sure how, but come morning we knew we once again would be spreading this goodness on something and calling it breakfast. Now with coffee in hand the choices became Apple Muffins or Apple Pancakes? Hmmmm… A quick Internet search for apple pancakes turned up a nice easy recipe from Smitten Kitchen and so Pancakes it is! However, before we start on pancakes, the beauty of brickle dip is it’s creamy buttery sweetness that comes together as the combined ingredients chill.
For the Brickle Butter combine: 8 oz. block softened cream cheese, 1/2 cup brown sugar, 1/4 cup white sugar, 1 tsp. vanilla, and 1 cup English toffee bits. Mix well and chill.
Pancakes (1/2 recipe)…
In medium bowl, beat 1 egg, 3/4 cup milk, and 1/2 tsp. vanilla.
In small bowl, whisk together 1 cup flour, 1/8 cup sugar, 1/2 tsp. baking powder, 1/4 tsp. salt.
Combine dry ingredients into wet until well blended, then stir in 1 apple peeled, cored, and grated.
Cook pancakes in lightly oiled skillet over medium heat until golden brown on each side. Serve with Brickle Butter and a swirl of pure Maple Syrup. Glorious goodness. Comfort food.
What a lovely sweet start to our Sunday.
- 8 oz. block softened cream cheese
- ½ cup brown sugar
- ¼ cup white sugar
- 1 tsp. vanilla
- 1 cup English toffee bits
- 1 egg
- ¾ cup milk
- ½ tsp. vanilla
- 1 cup flour
- ⅛ cup sugar
- ½ tsp. baking powder
- ¼ tsp. salt
- Combine softened cream cheese, brown sugar, white sugar, vanilla, English toffee bits.
- Mix well and chill.
- In medium bowl, beat 1 egg, ¾ cup milk, and ½ tsp. vanilla.
- In small bowl, whisk together 1 cup flour, ⅛ cup sugar, ½ tsp. baking powder, ¼ tsp. salt.
- Combine dry ingredients into wet until well blended.
- Stir in 1 apple peeled, cored, and grated.
- Cook pancakes in lightly oiled skillet over medium heat until golden brown on each side.
- Serve with Brickle Butter and a swirl of pure Maple Syrup.
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