Sugar Dish Me

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Archive for the ‘Breakfast’ Category

Sugar Dish Me Moved!!

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So… by some default of my own (because i am the complete opposite of techno-savvy), some of – actually A GOOD CHUNK of – my traffic keeps landing here at

And I’ve made SOOOOOOOO many new things since those Whole Wheat Strawberry Muffins.

I moved Sugar Dish Me and it would make me so so happy if you’d make the jump with me (if you haven’t already).

To see allllll the new goodies CLICK THIS LINK!!!!

And when you get there you can subscribe at the right-hand side of the page.

Here is a quick look at a few of the things you’ve been missing (you can click the photos for the recipes)…

If you’re already following at the new site THANK YOU!!! I appreciate you so much! I really truly do.

And if you’re new here, I look forward to hearing from you!!

Until then…



Written by Heather @ Sugar Dish Me

November 12, 2012 at 1:53 pm

Maple Oatmeal Breakfast Bread

with 20 comments

maple oat bread

Breakfast is easily my favorite meal of the day. Unless dessert is a meal.

I love breakfast for lots of reasons. Some of them include waffles with whipped cream. Or “Ah-lah-modey”. Other reasons have to do with coffee, eggs, breakfast potatoes. Don’t even get me started on biscuits or cinnamon rolls.

But I have to say that one of my very favorite things about breakfast is that I don’t have to talk my children into eating it (except when I make these Oat Nutty Whole Wheat Blueberry Pancakes – Evan doesn’t like them. Because his taste buds are deranged). So here’s the deal: I cook. Every night. I think I’m pretty decent at it… unless all of my family and friends have carefully constructed a very elaborate lie that includes all of you. Gah. That would be weird, right? One of you would tell me I hope.

Okay, so DINNER. I cook the food, I set the table, I call the family, we all sit down. I’m going to take a wild guess and say that 4 out of 7 days one or the other of my boys has to be coaxed into eating his meal. It. Drives. Me. Crazy. We’re eating good food over here!

Evan tries to pick out every shred of seasoning – today he was totally offended by cilantro. He spends mealtimes dissecting food, searching for things like green peppers and red onions. Andrew, to be fair, has gotten much better about this with age. But he still has major aversions to all beans (unless they are in chili), shrimp (unless it’s shrimp cocktail or fried), and mushrooms (unless nothing- he hates them).

making maple oat bread

Breakfast presents NONE of these problems. No matter what I put on the table at breakfast, the little boys are all about it. Maybe pickiness expands as the day wears on? Maybe they’re still asleep when I feed them at 6:15 a.m.? Whatever the rhyme or reason, in the morning I never have to tell them to finish their food 14 times. It’s such a relief.

Most days my breakfast is cereal. Or oatmeal with fruit. Lots of days I call a banana + coffee breakfast. I started making this bread last month, and it has quickly become my favorite breakfast staple. It’s great fresh from the oven. But if you don’t feel like baking for two hours before you eat the first meal of the day, it’s still great the day after, toasted, with a little bit of butter and way too much blackberry jam.

P.S. The power just inexplicably went out … what in the world.

how to make easy oat bread

This bread is fantastic covered in peanut butter and sliced bananas. It makes THE BEST cinnamon toast. Slice it up and soak it in custardy goodness for french toast? Amazing. Mapley bacon and egg sandwiches? Yessssss. Oh! In one of those breakfast casseroles that calls for cubes of bread? I just thought of that. Just right this minute.

Do power outages boost creativity?

knead the dough

I call this “breakfast bread” because it’s a little bit cinnamony and a little bit sweet with lots of earthy whole wheat and oatmeal goodness. Not that it wouldn’t easily pair up with sliced turkey breast, a big leaf of lettuce, and a cranberry spread… wow. My mind just totally went to a Thanksgiving place…

ready to rise

But really this bread is suited for breakfast. Slice it thin. Dip it in egg.

Your kids won’t complain about a thing.

maple breakfast bread

Except maybe the egg.

breakfast bread

Maple Oatmeal Breakfast Bread (adapted from THIS recipe at King Arthur Flour)

2 cups boiling water

1 cup old fashioned oats

1/3 cup brown sugar

2 tablespoons maple syrup

1 tablespoon honey

1/4 cup unsalted butter

1 teaspoon kosher salt

1 teaspoon cinnamon

1 tablespoon instant dry yeast

1 1/2 cups bread flour

4 cups whole wheat flour

In a large bowl, combine the boiling water, old fashioned oats, brown sugar, maple syrup, honey, butter, salt, and cinnamon. Stir, set the bowl aside, and let the oatmeal mixture cool to lukewarm.

When the oat mix has cooled, stir in the yeast and then the flours with a sturdy wooden spoon until a shaggy dough forms. On a clean work surface, knead the dough for about 10 minutes, dusting the surface with bread flour occasionally if the dough gets too sticky. The dough will be smooth and a bit satiny. Form a ball and transfer the dough to a lightly greased bowl (butter, cooking spray, a bit of olive oil- whatever suits), cover the bowl loosely with plastic wrap and let the dough rise for 1 hour.

Grease two 8 1/2 X 4 1/2 loaf pans (you can use a larger loaf pan but your bread won’t be as tall). Divide the risen dough in half, shape into two loaves, and situate the dough in the prepared loaf pans. Cover each pan loosely with GREASED plastic wrap and let the dough rise for another hour, or until it’s about an inch above the rim of the pan.

Preheat the oven to 350.

When the dough has risen, uncover and bake for 35 minutes. Remove the loaves from the oven when they are golden brown. Let the bread cool slightly before turning out of the pans. Slice with a sharp serrated knife to avoid smushing your pretty bread.

This bread is best served warm, but it will keep, wrapped tightly, for up to a week (if it lasts that long).

Written by Heather @ Sugar Dish Me

September 19, 2012 at 8:13 pm

Basil Butter

with 23 comments

So I mentioned it a little bit last week, but I thought I’d take just a minute to talk about how much I really like to smash things into butter. Blueberries, strawberries, GARLIC!, and this week basil.

basil butter
I have the fondest little girl memories of my dad and I sharing a big basket of hot popovers with freshly whipped strawberry butter. When I was big enough to want to recreate that happy memory in my own kitchen, I figured out that strawberry butter isn’t that complicated (popovers are quite another story). If you haven’t ever had pumpkin butter, you are missing out on one of the greatest things life has to offer, and I’m not even exaggerating about that. Apple butter? Almost as good (not that thick weird apple butter that’s canned like jam and resembles nothing of apples or butter. Sorry. I can’t get down with that stuff.). This week basil butter has made its way into my fridge, and my life, and I’m loving every buttery good bit.

I have these basil plants that are seriously the size of small trees. I have an over-abundance of basil. It’s really out of control. Add to the gigantor basil crop this problem I have where I can’t let anything go to waste; no leftover goes uneaten, no fresh garden herbs are left untouched. I’ve made more pesto (recipe for that coming up this week, just in case basil is taking over your life, too) and margherita pizzas than I really care to discuss right now. Let’s not forget the bruschetta. But still there was MORE BASIL.

So I smooshed (technical kitchen term) the basil into butter.

fresh basil in butter
If you aren’t sure exactly how to fit basil butter into your life, I have a couple of really amazing ideas. Why don’t you…

  • spread it on warm crusty baguette. try not to eat the whole loaf.
  • slice the baguette horizontally like a giant sandwich, smear it with basil butter, and make a “french bread” pizza out of it. because vegetables may be included with this version, it’s important to just go ahead and eat the whole loaf.
  • drop some basil butter into a pot of hot cooked and drained pasta, sprinkle with parmesan cheese, and call that dinner.
  • saute chicken in it
  • saute vegetables in it
  • use it to make some really fancy macaroni and cheese. use something sort of special like gouda.
  • I could keep going here, but you get the idea.
  • Oh! One more. I made this recipe from How Sweet It Is. Roasted Basil Butter Parmesan Shrimp. Gahhhhhhh.

basil butter shrimp
How much do you want basil butter in your life right now?

If you’re anything like me, that photo made you want it A LOT. So here’s the really great part: you only need two ingredients.

Basil Butter


butter at room temperature

basil, very finely chopped

**kosher salt is optional**

To Make

Use half as many tablespoons of basil as you have of butter. So if you’re using a whole stick of butter (8 tablespoons), then you’ll need about 4 tablespoons of basil. If you are using salted butter, don’t add any additional salt. It’s too much. But if you’re using unsalted butter, sprinkle in kosher salt about 1/4 teaspoon at a time until you feel like it’s right.

You could use a food processor to pull all this together, but I just use my hands.

In a medium bowl smoosh the butter together with the basil until the basil is evenly distributed throughout. If you’re adding salt, smoosh it into the butter in the same way. Shape it into a log, or a circle, or get craaaaayzay and press it into those little molds that are cool shapes. Suuuper idea for a fancy schmancy dinner party. If you’re shaping the butter into a log (as seen pictured above) wrap it tightly in plastic wrap and refrigerate.

how to use basil butter

Written by Heather @ Sugar Dish Me

August 31, 2012 at 8:21 pm

Blueberries and Lemons

with 25 comments

blueberry lemon muffins
Did you know that in order for a blueberry bush to produce, you have to plant two bushes, each a different variety? I had no idea. Obviously I’m not much of a farmer.

Or much of a gardener.

I’d like to tell you that I am responsible for growing these berries, but that would be the tallest tale. I like to reserve my extreme exaggeration for stories about my kids or a recap of my most recent source of public irritation. Let’s say, for example, we are having a family birthday party at my mom’s house on the lake. And while the whole family is in the yard, some complete strangers on a dinky fishing boat just float on up to the dock and decide to hang out and fish awhile. And stare at our family birthday party. And be weird.

It’s like the lake front equivalent of driving to a neighborhood you don’t live in, parking in front of a house you’ve never been to, and then loitering on the curb with a cooler of beer. Except with fishing poles.

I’m convinced that these guys MUST be related to the weirdos that wander uncrowded public beaches and then, in the middle of their walk, just decide to sit down and rest right in front of our family canopy where we are all sunbathing and watching the kids play in the water, effectively blocking our view of the children and invading our personal space all at once. It’s ESPECIALLY weird when there’s 100 yards of empty beach on either side of us.

I would like to note that women do not do this.

I would also like to note that the space-invading dock fishers were wholly unaffected by an army of barking dogs standing on the dock and scaring away all the fish. AND that I actually didn’t exaggerate any of this.

making blueberry muffins
So I didn’t grow the blueberries, but I DID buy like 34,000 of them because they were really cheap. And in season. And tasty.

lemon zest
It would be considered a criminal act in this house if I were to purchase blueberries and not make muffins for the little boys. I think it should be considered a criminal act in the world for people to just plain old ignore spatial decency. RUDE.

sticky thick muffin batter
Blueberry Lemon Poppy Seed Muffins made a thick, sticky, buttery batter. I licked my fingers.

flour, sugar, butter; streusel toppingThis streusel-ey crumbly topping made delicious muffins even delicious-er. Adding a topping to already awesome muffins is the opposite of rude. IN FACT, it will make you way way way more friends than showing up uninvited at the birthday parties of strangers.

muffin tinProbably most things will make you way more friends than crashing someone’s front yard, but these muffins will elevate you to hero status.

blueberry lemon poppy seed muffins with streusel topping
That is not even close to an exaggeration.

Blueberry Lemon Poppy Seed Muffins (from Joy the Baker)


7 tablespoons unsalted butter

1/3 cup milk

1 egg plus 1 egg yolk

1 teaspoon vanilla

1 1/2 cups all purpose flour

3/4 cupgranulated sugar

1 1/2 teaspoons baking powder

3/4 teaspoon salt

zest of 1 lemon (about a tablespoon)

1 tablespoon poppy seeds

1 1/2 cups fresh blueberries

3 tablespoons unsalted butter

1/2 cup all purpose flour

3 tablespoons granulated sugar

To Make

Pre-heat the oven to 375. Line a muffin pan with paper cups.

Brown the butter. Melt it in a saucepan over medium heat. After it gets frothy and then sounds like your morning bowl of Rice Krispies for a bit, the butter will settle down and begin to brown. You’re looking for a medium golden brown color and a little bit of a nutty smell. Pour the butter immediately into a small bowl so it doesn’t continue to burn.

In a medium bowl whisk together the milk, egg, yolk, and vanilla. Set it aside.

In a large bowl whisk together the flour, sugar, baking powder, and salt. Dump the milk/egg mixture into the flour mixture and mix it all together. Stir in the lemon zest, poppy seeds, and blueberries until it’s all just combined and then distribute the batter evenly between the 12 lined muffin cups.

Using your fingers, crumble the last 3 tablespoons of butter with the flour and sugar until coarse crumbs are formed. Sprinkle the mixture over the muffin batter.

Bake them for 18 to 20 minutes until the crumbly topping is golden and a skewer inserted into the center of the muffins comes out clean.

eat the muffins

Written by Heather @ Sugar Dish Me

August 13, 2012 at 10:00 am

Bourbon Peach French Toast

with 19 comments

peaches, eggs, day old bread, and Wild Turkey
I’m still trying to figure out if this is breakfast? Or dessert? It sort of fits into that crepes with cream cheese frosting, red velvet waffle, strawberry crumble category. With bourbon.

It IS acceptable to booze up your fruit for breakfast. Example: mimosas.

And if this is dessert then the bourbon is doubly acceptable. As is extra sugar.

To be fair, South Carolina peaches don’t really need any sugar at all. They qualify as dessert all by themselves. But when you have a loaf of day-old baguette laying around leftover from when you made tomato bruschetta, AND it’s peach season, AND there’s bourbon on the kitchen counter, AND you’re looking for ways to fill the summer vacation void… well, you really have no choice but to add brown sugar and get cooking.

soaking day old bread in eggs, milk, cinnamon, and nutmeg
how to have bourbon for breakfast

I soaked the slices of day-old baguette in an eggy mixture with milk, cinnamon, and nutmeg. I left just a smidge of bacon grease in the bottom of my cast iron frying pan before adding the peaches, bourbon, brown sugar, cinnamon, and a little cornstarch. Then I grilled the bread.

sliced baguette, dunked in egg and grilled

This bread dusted with powdered sugar and dipped in maple syrup would satiate any sweet craving all on its own. That is, in fact, the route my little boys went with this mid-morning treat.

More peaches for me. (Disclaimer: I do not feed my children liquor, but worrying about bourbon peaches is akin to freaking out about pasta with vodka sauce. So stop it.)

Bourbon Peach French Toast Platter doused in powdered sugar

As you can see, this platter received more than its fair share of powdered sugar. I refuse to apologize about that.

Boozey Peach French Toast

I’m not sorry about this heaping portion, either. Or the fact that i might have had seconds. And then I may have eaten a bowl of sweet bourbon peaches. I justify my overindulging with copious amounts of torturous exercise. Also I skipped lunch because I was sooooo full from all the toasted egg bread and syrupy fruit. I make all kinds of real life sacrifices so I have things to tell you all about.

This post at I AM SIMPLY TIA put me in a french toasty frame of mind. I owe her a big thank you for reminding me that old bread is good for more than just croutons.

Bourbon Peach French Toast


3-4 large peaches, peeled, pitted, and sliced

1/2 cup brown sugar

1/4 cup bourbon

1 teaspoon cinnamon

1 tablespoon cornstarch

1 tablespoon oil or bacon grease

1 loaf crusty white bread, cut into 1-1 1/2″ thick slices

1 1/2 cups milk

5 eggs

1 teaspoon vanilla

1 teaspoon cinnamon

1/2 teaspoon nutmeg

butter for the skillet

powdered sugar to garnish

To Make

In a large bowl whisk together the brown sugar, bourbon, cinnamon, and cornstarch. Add the peaches and toss to coat. Set the peach mixture aside. In another large bowl, whisk together the milk, eggs, vanilla, cinnamon, and nutmeg. In a deep baking dish lay the sliced bread out flat. Pour the egg mixture over the bread and let it soak.

While the bread is soaking up the egg mixture, heat a large skillet over medium high heat. Add the tablespoon of oil or bacon grease and swirl in the pan to coat. Pour in the peach mixture and when the liquid begins to bubble, reduce the heat to medium. Stir occasionally and cook until the sauce has thickened and peaches are nice and soft. Turn off the heat and let them sit while you grill the bread.

Heat your pancake griddle to about 375 and generously butter (If you’re using a skillet on the stovetop, use medium high heat and add the butter to the pan just before you add the slices of battered bread). Line the bread slices up and cook for 3-4 minutes on each side (The bread should have soaked up all of the egg mixture and the sort of long cook time helps the egg to cook all the way through those thick slices of bread. Soggy french toast is NO GOOD!).

Stack the french toast slices on a plate, pour the bourbon peaches all over and around, and dust the whole sweet mess with powdered sugar.


Written by Heather @ Sugar Dish Me

August 9, 2012 at 1:54 pm

Seasonal Sensations

with 32 comments

diced tomatoes and fresh basil for bruschetta
Since I returned from La-La-Vacationland a little over a week ago I’ve spent most of my time indulging in a few of my favorite summer flavors before they are gone, gone, gone until next year. I’m eating peaches everyday. Three times a day. I’m putting blueberries in all the baked goods. BLT’s have become a staple. Tomatoes and basil have made their way into every evening meal.

These fresh flavors are so far the only high points to be found in these few weeks between beach vacation and back-to-school. We are stuck in the North Carolina August summer limbo; the afternoon storms have all but ceased, the sticky heat seems relentlessly hotter. Backpacks, notepads, and No.2 pencils are just around the bend, but the weeks ahead have thus far dulled the excitement of a new year and old friends.

fresh garden basil cut for Tomato Bruschetta
I miss jacket weather. I miss my hair straightener. And scarves.

At the same time I miss salt water on my skin and sand between my toes.

It’s a confusing time.

add finely diced onions

One thing that is never ever confusing though? BRUSCHETTA.

Tomato bruschetta is the very first thing that came to mind when my neighbor gifted me a 5-gallon bucket full of fresh garden tomatoes. It didn’t hurt that I needed an excuse to use up some of the basil from my basil bush plant that is all but shading the green beans at the back of my garden. Amazon basil. Forreal.

So instead of dwelling on the fact that my tank tops are feeling tired and my hair is feeling frizzy (not the good beach kind of frizzy but the why-have-those-curls-escaped-my-elastic-and-proceeded-to-stick-straight-out-just-above-my-ears kind of frizzy… NOT CUTE), or wondering how early is too early to start decorating for Halloween, I have busied myself with dicing absurd amounts of tomatoes. And chopping basil by the pound.

baguette, sliced
buttered baguette
This is also a very good excuse to smear butter on bread.

Sometimes tomato bruschetta doesn’t have cheese. In my opinion that is wasting a perfect cheese opportunity.

Tomato Bruschetta, oven broiled
The cheese works sort of like glue, holding the roasty garlicky tomatoes and basil to the buttery bread just long enough for you to take a big ‘ol bite… sans fork.

summery flavor
This big pile of tomato bruschetta and a few slices of balsalmic marinated grilled chicken was called dinner. Truth be told, I would have gotten along just fine without the chicken.

tomato bruschetta with poached egg
Except the next morning I had leftover bruschetta topped with a perfectly medium poached egg.

And then I remembered why I’m glad it’s still summer.

Tomato Bruschetta


3-4 large fresh tomatoes, diced (approximately 4 -5 cups)

4 cloves garlic, very finely minced

1/3 cup extra virgin olive oil

BASIL, chopped (fresh basil added to taste… I like a ridiculous amount of basil, so when it looks like I have enough, I add more)

2-3 tablespoons finely minced onions

1 loaf baguette or other crusty bread, sliced on a bias to create more surface area for the topping

2-3 tablespoons butter, at room temperature

kosher salt to taste

1 cup shredded mozzarella cheese

To Make

Pre-heat the oven to 450. Heat the olive oil in a small skillet and add the garlic. Cook the garlic until it’s a nice toasty golden brown color. Remove from the heat and set aside. Place your tomatoes in a medium bowl. Add the garlic and oil, the basil, and the onion. Toss everything together until it’s evenly coated and set aside. On a rimmed baking sheet line up the sliced baguette. Butter each piece. Spoon the tomato mixture onto each buttered slice. I like big heaps of tomatoes. Sprinkle with a dab of kosher salt and then spread the cheese evenly across the tops of each slice. Bake for only 5 or 6 minutes; the edges of the bread will begin to brown and the cheese will get all toasty and golden.

Tomato Bruschetta

Written by Heather @ Sugar Dish Me

August 7, 2012 at 10:35 pm

How It’s S’posed to Be

with 29 comments

Sometimes on Sundays we go out for breakfast.

Around these parts we have three choices for breakfast dining:

  • Waffle House
  • Denny’s
  • a cute little local diner full of kitschy artwork; they have a whole wall covered in Dale Earnhardt memorobilia. That’s serious ya’ll.

Waffle House is a grease bomb. I like a good grease bomb every now and again, but I can’t handle Waffle House eggs… they are wrong. I paid my dues at Denny’s. Did you know I used to wait tables there? No? Well now you do. And I did. I waited tables at Denny’s in the middle of the night when the menu switches to very large pictures of three or four meal choices because sloppy drunks do not read. They point at things. I think my friend Summer still works there. God bless you, Summer.

So anyyyyway, we don’t go to Denny’s because a)I have had my fill, and b)the last time we went for breakfast there our server forgot EVERYTHING since she was really busy hanging out and laughing loudly at the table next to ours… she was on my nerves.

That leaves us with kitschy local diner. It is affordable and the food is pretty good. The service is excellent. But here’s the problem: unless you want a FOUR EGG OMELETTE stuffed with everything they have in the kitchen plus hash browns or grits and biscuits or toast, there is nothing to eat.

That omelette makes Chad very happy. Sometimes I order it and eat two eggs worth and then donate the rest to Chad’s bottomless-pit-of-a-stomach. He appreciates it. The last time we went there I decided to branch out and explore my options a little bit. This is how it went down:

Me: “Do you have any fruit?”
Waitress: “No. Not yet.”
—->this is where I’m wondering how a local restaurant in a farming community 10 miles from the Peach Capital of America in peak season does not have fruit???
Me: “Okay well do you have this omelette with two eggs instead of four?”
Waitress: “No.”
Me: “Ummmmm… okay well I guess I’ll have the apple pancakes.”—->if there is no fruit where do they get the apples for the pancakes???
Waitress: “Three or Four?”
—->what I really want is a reasonable portion of something. or a well balanced meal. I have to wear a bathing suit, gah. it’s summer.
Me: “Three?”
Waitress: “You want butter and whipped cream on those?”
—->oh my gosh this woman is killing me!
Me: “Ummm… no… well butter I guess. Do those pancakes come with anything?”
—->normally I would be a good customer and i would already know the answer from READING my menu, but this menu is hopelessly uninformative
Waitress: “No.”

When my pancakes arrived, they were just pancakes. Regular pancakes with a few baked apples on top. But not the good baked apples that taste like you stole the filling from a pie. No. These were the overcooked extra mush-factor baked apples.

Wamp wamp.

And now I know why she wanted to cover it in butter and whipped cream.

The following Sunday I put on the coffee and decided to make the breakfast I wanted to find on that restaurant menu…

So my question to YOU, Mister Local Restaurant, is this: If I can pull this off in my teensy trailer kitchen what are you doing over there?

Oat Nutty Blueberry Whole Wheat Pancakes are easy. They go like this:

That is how it’s s’posed to be.

Oat Nutty Blueberry Whole Wheat Pancakes (based on THIS RECIPE from Dark Red Crema)


3/4 cup old fashioned oats

3 tablespoons natural almonds

3 tablespoons pecans

3/4 cup whole wheat flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

2 tablespoons sugar

1 egg

3 tablespoons canola oil

1 1/2 cups buttermilk (I like fat free buttermilk)

4 ounces fresh blueberries

**butter for the skillet

**fresh whipped cream

**fresh strawberries or other fruit to garnish

To Make

Put the old fashioned oats, almonds and pecans into a blender or food processor and pulse or grind until coarse crumbs are formed. In a large bowl whisk together the oat/nut mixture, whole wheat flour, baking powder, baking soda, kosher salt, and sugar. In a smaller bowl beat the eggand then whisk in the oil. Stir it into the dry mixture and then slowly pour in the buttermilk, stirring until just combined. Set the batter aside for about 10 minutes so the baking powder can do its thing. While the batter rests, heat the pancake griddle or skillet. Smash the blueberries a little bit (I don’t like lumpy pancakes, but I DO like to play with my food, so I just smush the blueberries with my hands) and then gently fold them into the batter. Butter the cooking surface and measure the batter out by the 1/4 cup. Cook until bubbly and then flip. Serve the hot pancakes with fresh whipped cream and fruit.

**I use a pancake griddle/flat cook top for these. I heat it to about 350 which is just right for pancakes. On the stove I fluctuate between medium and medium-high heat. Do what works best for you!!**

Written by Heather @ Sugar Dish Me

June 21, 2012 at 2:50 pm

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