Sometimes you need something small and sweet to pop in your mouth running out the door in the morning...It's got to be quick and hassle free - something you can make the night before and reheat. Well, look no further because the answer is here! These pancake bites are so deliciously versatile that they almost resemble donuts - yes, donuts. I used peaches this time because it's what I had on hand, but you could substitute for almost anything - apples, pears, etc. If you're feeling especially fancy, you can top them with a little icing!

Leftover Bites?

No problem. Freeze your extra bites and throw them in the toaster oven or microwave whenever you want a sweet snack or breakfast on the go.

The icing will stay good in the fridge for awhile!

Pancake Bites

Ingredients: 

  • 2 cups Whole Grain Pancake Mix (I use Kodiak Cakes)
  • 1/2 cup Granulated Sugar
  • 1/2 tsp. Cinnamon
  • 3/4 cup Applesauce (see homemade applesauce recipe below)
  • 1/4 cup milk
  • 1 egg
  • 2 tbsp. Oil
  • Vanilla Icing (Optional for topping-see recipe below)
  • 5 Tbsp. Melted Butter (For the end)

Directions: 

Preheat oven to 400 degrees.

Combine pancake mix, sugar, and cinnamon. Stir in applesauce, milk, egg and oil until well mixed. Fill a greased muffin pan 2/3 full and bake at 400 for 10 min. 

In a bowl, mix up some cinnamon sugar. Brush hot bites with the melted butter and then roll into the mixture. Top with icing if desired.

Homemade Applesauce

Ingredients:

  • 1 large Peach, Pear, Apple or whatever similar fruit you choose.
  • 2-3 tbsp. Water
  • 1/2 tsp. Vanilla Extract
  • 1/4 tsp. Cinnamon
  • A tiny, tiny, pinch of Nutmeg

Directions:

Peel your fruit and cut into small pieces. Place in small saucepan on medium with water and crush with a fork until soft. Add all remaining ingredients and combine until saucy.

*TIP: Save the peels, pits, and any other remnants of your fruit cutting, simmer them in a cup or two of water for several minutes, and you'll have homemade tea!* 

Quick Vanilla Icing

Ingredients:

  • 1 cup Powdered Sugar
  • 2-3 tsp. Water or Milk
  • 1/4 tsp. Vanilla Extract

Directions: 

Add Sugar and Vanilla to a small bowl. Add liquid one teaspoon at a time to ensure your icing isn't too thin. Combine until lumps are gone and icing drizzles nicely. (Remember, it shouldn't be thick like frosting!)

 

Did you try this recipe out? Instagram a photo and we'll feature the best one!

Tag us @hookdonabite and hashtag #imhookd

 

Take A Bite!

instagram Block
This is an example. To display your Instagram posts, double-click here to add an account or select an existing connected account. Learn more

Hook’d On a Bite is a Trademark of Lindsey Hook. © 2014 Lindsey Hook

Posted
AuthorLindsey Hook
CategoriesBreakfast

 

A few years ago I took a Thanksgiving cooking class at Williams-Sonoma. They gave us a recipe packet of the classic Thanksgiving foods, but these scones especially caught my eye. They were originally orange currant scones and because I dislike currants, I tried replacing them with blueberries and added a few of my own twists. Boy, am I glad I did that! Ever since then I have been making these scones all year round, and they don't last more than a day in my house. Below is my updated recipe and great toppings to serve with them. (Please note I did not write this recipe, it is from the Williams-Sonoma website. I merely changed it around a bit.)

Scones

Ingredients:

  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 3 tsp. baking powder
  • 1/2 tsp. salt
  • 1 stick cold unsalted butter, cut into small pieces
  • A couple handfulls of frozen or fresh blueberries
  • 1 egg
  • 1/2 cup heavy cream
  • Zest of 1 orange

Directions:

Preheat an oven to 350ºF. Lightly grease a scone pan (I use the King Arthur Flour Scone Pan), or line a baking sheet with parchment paper.

In a food processor, combine the flour, sugar, baking powder and salt and pulse to combine. Add the butter and pulse until pea-size crumbs form. 

In a large bowl, whisk together the egg, cream and orange zest until blended and add the flour mixture. Using a fork, stir to form large, moist clumps of dough. Finish combining with your hands so it forms something like a ball. Be careful not to over mix, or the scones will not be as flaky and moist as they should be!

Take pieces from the ball and press lightly into a scone pan. If you don't have one, take pieces off and place them onto your baking sheet into a round shape and lightly press down. (It doesn't have to be perfect.) The pieces should be 1-2 inches apart. 

Press the desired amount of blueberries into each scone (I recommend 3-4) and sprinkle with vanilla sugar or granulated sugar. This forms a nice sweet crust on top. (Note: Vanilla Sugar can be bought at most grocery stores. It has tiny black specks of vanilla beans in it and makes everything taste more delicious.)

Bake until the scones are golden, about 25 minutes.  Serve warm with vanilla whipped cream and strawberry preserves. 

 

Homemade Vanilla Whipped Cream

Ingredients:

  • One half pint of cold Heavy cream
  • Vanilla extract
  • Vanilla sugar or granulated sugar

Directions:

Whip the cream and 2 drops of vanilla with a hand mixer or whisk until it can almost stand up to form peaks. Add a teaspoon or so of sugar to taste and whip until it stands on its own to form a peak. 

Note: If you're feeling fancy, try adding a bit of orange zest in with the sugar to compliment the citrus flavor in the scones. 

 

Did you try this recipe out? Instagram a photo and we'll feature the best one!

Tag us @hookdonabite and hashtag #imhookd

 

Take A Bite!

instagram Block
This is an example. To display your Instagram posts, double-click here to add an account or select an existing connected account. Learn more

Hook’d On a Bite is a Trademark of Lindsey Hook. © 2014 Lindsey Hook

Posted
AuthorLindsey Hook
CategoriesBreakfast