Birthday Cake Pancakes with Homemade “Cake Batter”

blog 012

Hello everybody!

About a week ago, I decided to try out birthday cake pancakes.  Unfortunately, all the recipes I found required cake mix and I had a big problem with that because:

1. I am completely against everything cake mix is about.  That chemical-y taste.  No thanks.

2. I didn’t want to change out of my pajamas to go to the store.  And I refuse to wear pajamas to the store.


With these problems, I had to come up with something.  I found a few recipes for homemade “cake batter” flavor, and changed it up so that it would fit for my recipe.

Recipe for “Cake Batter”:

1 c. flour

1 c. sugar

1/2 Tbs. baking powder

1/2 Tbs. vanilla

6 Tbs. COLD butter

Pinch of Salt

(If you use this recipe for anything else, add a few Tbs. of powdered milk)

Combine all of the ingredients in the food processor and pulse until the crumbles are gone and you have a fine powdery substance.  Keep it in a Ziploc in the freezer until you’re ready to use it or the butter will melt and it’ll give it a weird consistency.  If this happens, let it get cold again, and throw it back in the food processor.

 blog 003

Recipe for Birthday Cake Pancakes:

3/4 c. flour

1/3 + 2 Tbs. cake mix

3/4 Tbs. sugar

3/8 tsp. baking powder

Pinch salt

1 egg

1/2 c. + 2 Tbs. milk

*Sprinkles of choice*

*I looked for rainbow sprinkles for forever.  I could NOT find them.  Settled for St. Patty’s Day sprinkles since it’s almost that time!  Finished the pancakes, found the rainbow sprinkles.  This is all up to you.*

Whisk together all of the dry ingredients.  Then add the egg, milk, and sprinkles.  Cook in a heated pan coated with cooking spray or butter.  Serve with the Buttercream glaze (below).


Recipe for Buttercream Glaze:

1/2 c. powdered sugar

1/2 Tbs. milk

1/3 tsp. vanilla extract

1/8 tsp. butter extract

Combine all of the ingredients together and serve with Birthday Cake pancakes!


blog 018


blog 019


blog 022


Hope you guys like this recipe.

Stay Serendipitous!


Healthy Caesar Salad Dressing


*Check out the updated version of this recipe here!*

Hello everyone!

It’s been a crazy few weeks in Sara’s world.  However, I still managed to go to school, work, and work out today just in time to be able to write a post or two before bed!  I spent quite a bit of time cooking today when I had time because there were so many recipes I wanted to try!

I found a few different recipes for a healthy Caesar salad dressing but I was not very impressed with how a lot of them were looking.  I decided to start with a base and then go from there.

This recipe is anchovy-less and egg-less so there’s no blending, or fishy taste if you aren’t into that sort of thing.  I’m not a seafood fan no matter how much I try to like it, so even though I like regular Caesar, I like this one as well.  This is a super easy recipe that requires one jar and will serve 1 salad for a family or 4 side salads!

Here’s what I came up with:


1/3 c. plain Greek yogurt–you’ll want Greek so that it is thick and not super runny

1/2 Tbs. Parmesan–I recommend the ground cheese for the dressing and grated or shaved for the salad

2 tsp. Worcestershire Sauce

2 cloves garlic, chopped

1 tsp. lemon juice

1/2 tsp. spicy brown mustard

Salt and Pepper, to taste (I recommend Pink Himalayan Salt because it’s super salty and will give you that Caesar taste with less sodium)

1 Tbs. + 1 tsp. olive oil

2-3 tsp. water

Combine all of the ingredients except for the water.


Put the lid on and shake it until it is mixed together and thick.

Using a fork, mix in the water until you get the consistency you want.


That’s it!  So easy.  And now it’s Romaine time.


This recipe tastes just like a recipe from a restaurant!  You’ll never need that bottled stuff again.  Plus, it’s so much healthier with the Greek yogurt over mayo, tons of oil, egg, etc. and it’s lower on sodium.

Have a wonderful Monday night!

Stay Serendipitous!