My daughter and I hosted her Daisy Troop's December meeting. We made the theme "Christmas Breakfast" and turned it into a holiday breakfast feast, complete with the girls wearing their favorite Christmas pajamas. I served waffles in the shape of Hello Kitty and her friends (waffle iron sold at Target), pancake puffs (cast iron skillet sold at Bed, Bath, and Beyond), breakfast casserole (recipe above this one), and a fresh fruit tray (strawberries, fresh pineapple, orange slices, red grapes, green grapes, and cheese squares).
The pancake puffs are a delicious pain to make. I fight with the skillet every time. I would not have survived on the prairie with just cast iron skillets! In any event, I played around with the pancake puffs, trying new flavors, toppings, and centers. I hit upon a center that we LOVED. Here it is, in all it's ease.
Ingredients
2 teaspoons brown sugar
1 teaspoon sugar substitute
1/2 teaspoon cinnamon
**Very important, specifically use a half tablespoon and a half teaspoon when making brown sugar and cinnamon pancake puffs. Anything else will make a mess - trust me, I've made quite a few.
If making pancake puffs, drop batter by the HALF TABLESPOON into each well-greased cup. Spoon brown sugar mixture on top of batter using a half teaspoon. Drop another half tablespoon of batter on top of the brown sugar mixture. Cook until bubbley, flip, and then cook until browned on both sides. (I use a butter knife and fork to flip them, those chop sticks don't work for me.) When serving, drizzle white icing (I melt store-bought and drizzle it) on top and them sprinkle with remaining brown sugar mixture.
This topping is also delicious for pancakes and waffles. Simply sprinkle onto batter once you have spooned it into the skillet or waffle iron.
