Use these silly poodle pancakes to send the kids off to school with a smile. And to give them a healthful makeover, substitute white whole-wheat flour for half or all of the all-purpose.
Peanut butter poodle pancakes
11/4cups all-purpose flour
2tablespoons sugar
21/2teaspoons baking powder 1/2teaspoon salt
11/4cups milk
1large egg 1/4cup peanut butter
3tablespoons butter, melted
Whipped cream
12chocolate chips
1strawberry Fruit Roll-Up, cut into 4 thin strips
In a large bowl, whisk together the flour, sugar, baking powder and salt. In a small bowl, beat together the milk, egg, peanut butter and butter until smooth. Pour the wet ingredients into the dry and stir until combined. Heat a nonstick griddle or large nonstick skillet over medium heat. Drop 1/4 cup batter onto the griddle for each pancake and cook until it begins to puff and the bottom is golden, about 2 minutes.
Flip the pancake and cook until golden on the other side. Repeat with the remaining batter. You will need 10 pancakes to make four poodles.
Place one pancake each on four plates. Cut out four ovals from two more pancakes. Cut the remaining four pancakes in half.
Top each whole pancake with two pancake halves for the ears, an oval for the muzzle, whipped cream for fur on top of the head, chocolate chips for the eyes and nose and a strip of Fruit Roll-Up for the tongue.
From Every Day With Rachael Ray magazine, August 2007 issue
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