A chocolate chip pancake family to be exact.

But not today, oh no, this weekend when I had all my guys cuddled up nice and cozy on this particular Sunday morning we had a special request.

Keegan asked for waffles this Sunday.

Dad chimed in with the chocolate chip part, but I of course had to go one step further…

What’s better than chocolate?

Peanut butter and chocolate!

Peanut butter cup waffles anyone?

Oh yeah, they’re good…

Serves 6  Prep Time: 15 minutes  Cook time:  10 minutes

2 cups bisquick baking mix

1 1/3 cup milk

2 T vegetable oil

1 egg

1 T vanilla extract

2 T sugar

1 t salt

1/4 cup chocolate chips

1/4 cup peanut butter chips

Combine all the ingredients in a large bowl and mix well to combine.  Allow to sit for 5 -10 minutes before adding to your waffle maker, this helps ensure puffy light waffles (and pancakes FYI).  Add one ladle at a time to the center of your waffle maker.  Cook until well browned, about 3 – 4 minutes.  Remove carefully and serve with butter and syrup, or whip cream and berries.  YUMMY!!!

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Serves: 6  Prep Time: 10 minutes  Cook Time: 30 minutes

4 T butter

4 eggs

1 c. milk

1 c. flour

¼ sugar

1 t. vanilla

Preheat oven to 375 degrees.  Combine eggs, milk, flour, sugar and vanilla in a large bowl and whisk well.

Melt butter in a skillet over medium heat.  When butter has melted pour batter into skillet and transfer into oven.

Bake for 25-30 minutes.  Sides will be golden brown and puffy.  Remove from oven and serve immediately.  Top with our red white and blue topping…

Red White and Blueberry Topping

1 T butter

1 fuji apple cored and sliced

1/2 t salt

1 T sugar

1/2 t cinnamon

1 handful blueberries

1 T powdered sugar

While your dutch baby is cooking in the oven heat a small skillet over medium high heat.  Add the butter and allow it to melt.  Toss in your apples, regular sugar, salt and cinnamon and toss to coat.  Turn heat down to medium and allow to simmer and get all soft and yummy.  After about 10-15 minutes add in your blueberries and turn down to low.  Let it continue to cook while you wait for your dutch babies to finish.

Pour into the center of your dutch babies just before serving and sprinkle with powdered sugar.

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Serves: 6   Prep time: 20 minutes  Cook time:  1 hr 5 minutes

1 package (about 3 cups) southwestern style shredded hash browns

1 T extra virgin olive oil

3 T butter

4  eggs, beaten

1 cup half-and-half

1 lb bulk sweet italian sausage, or just remove casing from link sausage

1 medium onion, diced

1/2 lb diced asparagus

1 cup shredded cheddar cheese

S&P

Preheat oven to 450 degrees F.  Heat a large skillet over medium high heat.  Add in your bulk sausage and cook until browned, about 9 minutes.  Remove sausage with a slotted spoon and place allow to cool on a plate.  In the same pan add in the olive oil and butter.  Once the butter has melted, add in your seasoned hash brows.  Toss to coat well with butter mixture and season with S&P.

Grab a 9 inch pie plate and pour in the potato mixture.  Or if you’re moving cross country and you’re already packed your pie plates, then just use the skillet you browned your sausage in!  Press them into the bottom and up the sides to form a crust. Bake until golden brown and just starting to crisp, about 25 mintues.

Meanwhile, in a large mixing bowl, combine the eggs, half & half, cooked sausage, onions, asparagus, and cheese, and season with salt and pepper. When your hash brown crust is ready ladle the egg mixture over the crust and return it to the oven.  Drop the temperature to 350 degrees and bake for 40-45 minutes until golden and puffy.

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Serves: 4  Prep Time: 25 minutes  Cook Time: 15 minutes

1 ¾ c All Purpose Flour

3 1/2 t Baking Powder

¾ t Kosher salt

3 T Granulated sugar

1 1/4 c Milk

1 large Egg

1 t Real Vanilla Extract

3/4 cup semi-sweet chocolate chips

4 T butter

In a medium size bowl combine the dry ingredients.  Make a well in the center and add in the egg, milk, and vanilla extract.  Mix until smooth, being sure not to overmix, this will toughen the pancakes.  Fold in chocolate chips.  Set aside and allow the batter to sit for 15 minutes.  This will make your pancakes fluffier.

Preheat your frying pan to medium heat.  You’ll know it’s hot enough when a drop of water skips along the surface.  Melt a bit of butter on the pan.  Using a ladle drop about 1/3 cup batter onto your buttered pan for each pancake.  When you see bubbles all over the top of the pancake, it’s time to flip.  Flip only once and don’t press down on your pancake or they won’t be light and fluffy.  When the second side is browned pull them off and keep them warm under some tinfoil on a plate.

Serve ‘em up slathered with butter and syrup or sprinkled with powdered sugar.  Toss on a few berries and some bananas and sneak some yummy fruit into the kids at the same time.  Oh, yeah, you’re going to need a big glass of milk to go along with these!  Trust me!

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½ cup        Butter room temperature
2/3 cup     Brown sugar, packed
1 t               Baking soda
¾ t             Baking powder
2 eggs        Beaten
1 cup         All purpose flour
¾ cup       Whole wheat flour
3 cups       Multi grain cereal
¾ cup       Dried blueberries cranberries,
and raisins mix

Cooking Instructions

Preheat oven to 350 degrees. In the bowl of an electric mixer beat butter, sugar, and baking soda until combined. Add in eggs and beat until mixed. Add in flours and beat until smooth.

Mix in cereal and dried fruit with a wooden spoon. With your hands form batter into large golf ball sized balls and place on a greased cookie sheet. Press down on each ball with a spoon to flatten it slightly. Place cookies in the oven and bake for 12 – 15 minutes. Let stand 1 minute then transfer to cooling rack. Enjoy these warm with a glass of milk.

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