Happy Birthday Pancakes

My sweet, energetic, determined, little boy turned 7!  The sky was the limit for his birthday dinner.  He could go to his favorite restaurant, order pizza, whatever… William requested I make breakfast for dinner.  I wanted to whip up a special treat.  Our Happy Birthday Pancakes, complete with sprinkles, create a celebration.  Warning: They are very sweet so you will need a large glass of milk.  Happy Birthday, William!  Love, Mommy

Happy Birthday Pancakes

1 1/2 cups all purpose flour
2/3 cup yellow cake mix (I used Betty Crocker)
1 T sugar
3/4 t baking powder
pinch of salt
2 eggs
1 t vanilla extract
1-2 cups milk
assorted sprinkles

Combine flour, cake mix, baking powder, sugar, and salt in a bowl and mix. Add 1 cup of milk, eggs, and vanilla and stir until smooth. You want the batter to look like regular pancake batter; not too thin, not too thick. This will vary greatly on the brand of cake mix you use. You might need to add a little more milk.  Take a small taste test as well to see if the pancakes are flavored enough.

Preheat a skillet on medium heat.  Fold desired amount of sprinkles into batter. Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. Flip and cook for 1 minute more. Serve with vanilla glaze.

Vanilla Glaze

1 cup powdered sugar
1 T milk
1/2 t vanilla extract
assorted sprinkle

Mix milk, vanilla, and powdered sugar until glaze forms. You may need to add a little more sugar or water/milk to reach desired consistency. Mix sprinkles into glaze and drizzle on pancakes.

Happy 7th Birthday, William!

Second Course: The Fuller Beet Salad

Our second course to the birthday celebration was a salad that Chris always orders when we go out.  He loves beet salad.  This was my first attempt at beet salad but I thought I’m an educated girl, I can take this on.  And to be completely honest, I NAILED it!  I will admit it was easy with no thought required.  Chris was impressed and pleased with his second course.  Definitely a creation I will make again. Totally a winning situation when you can make a favorite creation at home! -AF 

The Fuller Beet Salad

4 medium beets,(red or golden) stems and root ends removed*

1/3 cup walnuts, chopped

1 T balsamic vinegar

Sea salt

Freshly ground black pepper

1 T sunflower seed oil

2 oz. goat cheese

Wrap each beet in foil.  Roast until soft, about 1 hour.  Cool slightly and remove foil.  Rub off skins.  Cut the beets into wedges.

While beets are roasting, in a small bowl, walnuts with vinegar and set aside.

Toss beets with walnut/vinegar mixture.  Season with salt and pepper.  Add sunflower seed oil and toss together.

Divide beets among 4 salad plates.  Crumble goat cheese on top.

*I used red beets this time.  Be careful with their stain.  I’m thinking golden is better for entertaining, etc.