divian l conner: cereal

Peanut Butter Pancakes...

1:26 PM

It's National Pancake Day, so let's pancake!

We are huge breakfast fans at my house and equally as huge fans of pancakes. While our typical pancake breakfast hardly ever deviates from traditional, sometimes we do like to try out new variations. I have always wanted to try peanut butter pancakes and finally did today. Wow oh wow is all I can say. You can taste the peanut butter in the pancakes without it being too sweet or over powering. Perfect combination when you add in a dollop of whipped cream and some cereal for crunch. My kids loved, loved, loved these. I cannot wait to try other combinations...and how cool would this have been with a drizzle of chocolate!

You will need:

2 cups of pancake mix

3 tablespoons of sugar

1 egg

1/2 cup of evaporated milk

1/2 cup of water

1/2 cup of creamy peanut butter

In mixing bowl, add all of your ingredients.

Mix until it is the consistency of cake batter. You do not want it runny and not thick like cookie dough. If it is too runny or drippy, add in more pancake mix a tablespoon at a time. If too dry, add in more water a tablespoon at a time.

Mix well.

I pour my batter into a measuring cup so that it pours evenly and without mess. Using a griddle on meduim heat or nonstick skillet, pour your batter steadily on the skillet/griddle slowly and as you pour, it will expand into a nice circle.

Since there is added peanut butter in this batter, it can burn easily. Cook on meduim heat for about a minute and using your spatula carefuly go around the edge. If the pancake bottom edge does not stick to your spatula , you can slide the whole thing under the pancake and flip. ( you can also flip when bubbles begin to form on top of the pancake) If any part of the bottom sticks to the spatula, give it a minute, then flip.

It should be golden brown underneath. Cook until both sides are golden brown.

Serve with a nice drizzle of peanut butter, dollop of peanut butter and a dollop of whipped cream (I like mine to be slightly frozen so it does not melt as fast) and sprinkly a little bit of Reese's Peanut Butter cereal on top for crunch.

cereal

Cereal Milk Ice Cream

11:55 PM

So this is not my recipe but it is one I tried with just minor adjustments. Oh my word. This is certainly a case of recipe goodness where it actually works and for the best.

Growing up, I remember eating cereal and the best part was not really eating the cereal, but drinking the milk in the bowl after all the cereal was gone. Yeah, I always wanted the novelty cereal, but no matter what cereal it was, it was the milk that never changed. It was all deliciousness that was the sweet happy ending to the fairytale that was in my bowl.

I made this ice cream for my kids and I freely admit that I asserted my parental authority when I imposed limits on how much they could consume because heck, I wanted more for me!

Adapted from Food 52

Cereal Milk Ice Cream

3  cups Frosted Flakes
1 cup Rice Krispies
2 1/2  cups whole milk
1 1/2  cups heavy cream
2/3  cup brown sugar
1/4  teaspoon fine sea salt
1 tbsp Honey
4  egg yolks
1  teaspoon vanilla

Add your cereal to the milk and let sit for about 20-30 minutes until cereal is completely soggy. In a pot add your cereal . In a bowl, add in a few spoonfuls of the heated milk mixture to the eggs. Stir. Then add the egg/milk mixture to the main milk pot. Cook on medium until it thickens a bit.

Turn off the heat, and cool the mixture for four hours. Place into your ice cream maker. Chill the mixture for at least 4 hours, then churn it in your ice cream maker. Follow the directions from this point out that was provided by your ice cream maker.

I served my ice cream with sprinkles of frosted corn flakes in between the layers and a drizzle of honey on top. Oh. my. word. Yessss.