Candy Corn Pancakes

Let me take a wild guess about something.  I bet right now you just may have some extra candy on your hands.  Or, if you’re like me, you are planning to go on a shopping splurge in the upcoming days when all the candy is discounted to make room for turkeys.  I plan on stocking up on candy so I have enough to last me until next October 31st.

Candy corn is a classic October treat.  I love it since it basically tastes like a chewy piece of sugar.  Is there anything better than just eating a sugary treat?  You may be saying “No.  No, there is not”, but here is some news: you can put sugary candy corn in pancakes!  And you can eat them for dinner!!This is a decadent Halloween treat that will help rot your teeth even more. Pancakes dotted with chewy, sweet candy corn and all topped with warm honey or maple syrup is a great incentive to make you want to get out of bed in the morning (or to help you make it through the day so you can eat them for dinner).  You can use any pancake batter you want (even instant, Hungry Jack being my preference).  I used an oatmeal based batter in order to incorporate a little health into these pancakes.  Oatmeal counteracts the candy corn, right?  In this batch I also used a caramel candy corn, which was good, but I think the classic plain candy corn is still the best Halloween treat (followed by pumpkin peeps).

(And if you have some Snickers or other candy bars to use up, check out my Baked Snickers Empanada!)

Happy Halloween!
CANDY CORN PANCAKES
Pancake Batter Adapted from The Sweets Life
INGREDIENTS
1 cup all purpose flour
3/4 cup quick oats
2 eggs
1/3 cup light brown sugar
Pinch of salt
2 teaspoons baking powder
1 1/2 teaspoons vanilla extract
1 1/2-2 cups milk
Nonstick spray
3/4-1 cup candy corn, chopped
Maple syrup or honey, for topping
DIRECTIONS
In a food processor or blender, combine flour, oats, eggs, light brown sugar, salt, baking powder, vailla extract, and milk.  Start with only a portion of the milk, adding more as needed.  Process until smooth.  Transfer to a measuring cup with a spout. Let sit for about 10 minutes.
Heat a large skillet or griddle over medium high heat.  Pour a batch of batter into the pan, allowing time for batter to spread before pouring more.  Sprinkle chopped candy corn on top.  Cook for 1-2 minutes.  Flip and cook 1 minute.  Remove from pan and keep warm.  Repeat with remaining batter.
Top with warm maple syrup or honey if desired.
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