Little Dude and I have just returned from a week in Orlando cavorting with Mickey. We were joined by several of friends from out of state down. Despite a couple of days of torrential down pours follow by a couple of days of blazing heat we had a most glorious time. (Although I will say that I have determined that Disney is definitely the least relaxing vacation on the planet and my feet have taken a solid week to recover from all the walking….not that I am complaining of course.)
As I packed up the car our last morning in Orlando for the trek back home, Logan’s tears started. He wanted to “stay on vacation, mommy!” I tried to reason with him about the joys of home and merits of gainful employment and the great “Mommy and Logan time” were going to have even without our friends. His little three-year-old mind just wouldn’t accept my logic. It was a long ride home.
I decided I needed to bring it on strong the next morning to help Little Dude get over his strong case of post-vacation-blues. As you might have expected from me, that meant the day had to start with a totally kick-booty breakfast. I started with a favorite recipe I originally I found on pinterest for Honey Cloud Pancakes, made a few tweaks and ended up with a totally fabulous start to our day.
I totally L-O-V-E this recipe and so did Logan! Honey Cloud Pancakes remind me of crepes in taste and texture but the are much thicker of course (more cloud like if you will!). I studded mine with blueberries and strawberries but you could use other berries, ripe peaches or even banana slices if you liked. This would be an awesome breakfast for any special occasion (first day of school, valentines day, sorry I forgot your birthday or whatever) or on a morning when someone you love just needs a little extra TLC. They can also be a convenient breakfast because you can make them the night before and store them in the fridge to reheat in the morning. I can personally attest that they reheat beautifully!
Berry Studded Honey Cloud Pancakes
Prep time: 8 minutes - Cook time: 12 minutes - Makes: 2
- 2 large egg and 2 egg white
- 1/2 cup of general purpose white flour
- 1/8 teaspoon salt
- 4 teaspoons of honey + extra for drizzling later if desired
- 1/4 teaspoon vanilla extract
- dash of nutmeg
- 1/2 cup of warmed milk
- 2 tablespoon of butter + extra for drizzling later if desired
- 6-8 fresh strawberries, cut in half & green stem removed
- 1/2 cup fresh blueberries
- 2 oven safe 6’’ skillets
Preheat the oven to 400°F .
In one bowl use and electric mixer to beat 2 egg whites until it is white and peaky (about 2 minutes on medium high speed).
In a separate bowl combine the 2 whole eggs, flour, salt, 1 tablespoon + 1 teaspoon honey, and vanilla and a dash of nutmeg. Whisk in the warm milk.
Gently fold the egg white into the batter with a metal spoon.
Heat 2 small 6 inch oven proof skillets on medium-high heat. Melt one tablespoon of butter in each pan.
Pour half of the batter into each skillet. Cook for a few minutes until the batter starts to set.
Gently add strawberry halves and blueberries to the batter. Place both pans into the preheated oven. Bake until puffed up and golden.
Drizzle with honey and melted butter if desired. Serve warm.
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