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Snickerdoodle Pancakes
What happened to snickerdoodle cookies?
by Catherine Wade Diede
All materials copyrighted
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Straight To Snickerdoodle Pancake Recipe
As a child, I always loved when my mother made snickerdoodles. They were my absolute favorite cookies,
but we only had them once a year—at Christmas. Every year, I would wait and wait in anticipation of those delightful cookies.
My mouth watered as I helped my mother sprinkle the cinnamon on top of the
cookie dough. I’d watch as
each batch of cookies rose and baked—hardly able to contain myself until they cooled
enough for me to take that first bite.
As I got older and was able to bake myself, my specialty was snickerdoodles. Instead of
a "once a year" treat, I made them year-round. I’m embarrassed to admit that
sometimes I couldn’t even wait until the first batch came out of the oven. I would
often sneak a taste of the dough. I loved snickerdoodles!
When I graduated from high school and went to college, I lost touch with my beloved snickerdoodles. I tried to make them in the dorm ovens, but they just weren’t the same. Like a long lost childhood memory, I wondered if I’d ever again have snickerdoodles that tasted like those my mother had made every Christmas.
Or if it was a part of my life I had left behind…a distant childhood memory.
The years past and I had started a family of my own. Wanting to keep the snickerdoodle tradition alive, I made the wonderful cookies of my youth for my children. They loved them as much as I had. But
after awhile, I came to understand the reason my mother made them only once a year. Cookies take a lot of time to mix and bake.
When you have three children, you just don’t have that kind of time!
One evening as I was making the evening meal, I decided to have breakfast for dinner.
I wanted pancakes. I had just mixed a batch of cinnamon-sugar to put on toast, but had a small amount of cinnamon left at the bottom of the spice jar. Inspiration hit and ingredients started flying off the shelf.
Snickerdoodle pancakes were born that night.
Snickerdoodle pancakes are a softer, spongier version of the original cookie and are wonderful with butter and fruit topping. And
the best part is they only take a few minutes to make!
Snickerdoodle Pancakes Recipe:
2 eggs (can use egg whites only if preferred)
¼ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
2 cups flour
1-2 teaspoons vanilla extract (to taste)
2 teaspoons ground cinnamon
1. Beat together eggs and sugar with a wire whisk or electric mixer.
2. Add vanilla, cinnamon, baking powder and salt.
3. Stir in flour until batter is smooth and thick to the point that it coats the back of a spoon.
4. Pour onto a non-stick griddle or frying pan.
5. Flip when exposed top is bubbly and the edges of the pancake are drying.
6. Serve with your choice of syrup, fruit topping or as a desert with ice cream.
Additional Treats to Add in:
Chopped apples, pears or plums.
About The Author:
Catherine Wade Diede is a freelance writer, wife, and mother of three young boys.
Originally from Wyoming, she and her family now make their home in South Dakota.
Visit her at http://www.catherinewade.com
* This article is available for your publication, for a F-E-E.
This article may NOT be reprinted without monetary compensation and written permission from the author.
For reprint rights or comments/questions about this article, please contact the author.
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