This by far is the most perfect Sunday brunch ever. Baked Crème Brulée French Toast with Vanilla Cognac added to it for a little extra something. This would be a great breakfast treat for Mother’s Day or Easter Sunday or Christmas Morning. It’s easy to make and can be made up to 24 hours before hand.
I must say pancakes are one of my favorite breakfast foods. Aside from Créme Brulé French Toast (but that’s a different post). But today I experienced by far one of the BEST GF pancakes mixes I’ve ever tasted. It was Pamela’s Wheat-Free & Gluten Free Baking & Pancake Mix. The only ingredients required are eggs, water and oil. Pretty easy, breezy if you ask me. And voilà, pancakes on your plate.
The texture was the same as non-gf pancakes and the taste – well if you ask me the taste is as good as if not better than non-gf pancakes. They had a sweet taste with a hint of nutty flavor to them. So good. I hope you enjoy these as much as I did.
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So if you haven’t figured out, I’m not a great photographer, but I give it my all. But what I am good at is having fun while cooking and baking. Love it! So a few months ago I was at Kohl’s and they were selling those “Babycakes” machines. So I had to get the donut one. Yes, I really did. So I followed the recipe in the booklet for the Sour Cream Donuts, and made some minor tweeks for a really tasty morning treat that is super easy too.
1 1/3 cups Jules All Purpose Flour Mix
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup milk
1/4 cup vegetable oil
1/4 cup of Greek Yogurt (I used Fage 0% Fat – Plain)
1 teaspoon vanilla
1. Combine dry ingredients in a mixing bowl
2. In a separate bowl whisk together reamining ingredients. Pour liquid ingredients into dry ingredients. Using a mixer on medium speed, blend until smooth. Batter will be thick.
3. Fill each cooking reservoir with about 2 tablespoons of batter. I used an icing bag and filled it with the batter to help fill each of the resevoirs since the batter was so thick.
4. Bak about 5-7 minutes or until a toothpick inserted into donut comes out clean.
5. Glaze or coat with powered sugar, cinnamon-sugar or chocolate/vanilla icing (see below)
Makes about 14 donuts
Vanilla or Chocolate Glaze for Donuts:
1/4 cup melted butter
1 1/3 cups powdered sugar, sifted*
1 teaspoon vanilla
1 to 1 1/2 tablespoons hot water
1. Combine melted butter with powdered sugar, stirring until well blended. Stir in Vanilla. Blend in 1 tablespoon of hot water and stir until smooth.
2. Add a little of the remaining hot water, if needed, to make a frosting consistency.
Makes about 2/3 cup
*To make chocolate glaze – take out 2 tablespoons of the powdered sugar and add 2 tablespoons of cocoa powdered instead. Follow same directions.