Birthday Cake Pancakes with Homemade “Cake Batter”

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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.

Sorry.

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.

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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!

 

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Hope you guys like this recipe.

Stay Serendipitous!

XOXO Sara

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Healthy Caesar Salad Dressing

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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:

Ingredients:

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. 

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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.

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

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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!

XOXO Sara