Christmas-Themed Breakfast // Peppermint White Chocolate Rudolph Pancakes

Hello everyone! Today, I am sharing a fun, festive breakfast recipe! So yesterday when I was Christmas shopping (yes, I'm still not done yet), I came across this delectable-sounding pancake mix at World Market. The brand is My Favorite Pancake and Waffle Mix: Peppermint White Chocolate. I couldn't resist because I mean come on... pancakes, peppermint, AND white chocolate all in one - now who could resist that?! So, I snagged myself one and couldn't wait to try it out today. Needless to say, it didn't disappoint and turned out to be quite the crowd pleaser with my family.

Pancake Ingredients:

- 1 cup of My Favorite Pancake and Waffle Mix: Peppermint White Chocolate
- 2/3 cup of milk
- 1 tablespoon of melted butter
- 1 egg

Pancake Extras:

- Bacon strips
- Blueberries
- Sliced strawberry tips


Begin by whisking all of your pancake ingredients together in a medium-sized bowl. Then, turn one oven burner on to medium-high heat and give it a few minutes to heat up. Next, place a small amount of olive oil in a non-stick pan, making sure to tilt the pan in a circular motion to cover the surface area equal to the size of the pancake(s) you plan to make.

Next, use a spoon for precision to dollop roughly 4 hefty tablespoons of batter on to the pan to make the larger pancake, or "head" of the reindeer. Use the back of the spoon to smooth out the top of the batter and spread it evenly so you have a pretty, round shape. Once you've got a crisp, golden color on the bottom side, flip it over and cook the second and final side for the same amount of time. Typically, you can flip it once you start to see a few bubbles popping up in the batter. If the pancake is too wet when you try to slip your spatula underneath it to flip it, just leave it on the first side for a few seconds longer.

For the snout of the reindeer, complete these exact steps with 2 tablespoons of batter instead of 4. Continue to cook the pancakes in this order (larger head, smaller snout, larger head, smaller snout, etc.) until you have used up all of the batter.

Wipe down your pan if needed and use the same one to cook the bacon. I used two pieces of bacon per reindeer for the antlers. Once the bacon is cooked and has cooled down (don't burn yourself with this step!!!!), break the bacon pieces in half, but make one side a little longer than the other. The longer piece of bacon will be the part of the antler coming out of the head, and the smaller piece of bacon will be the part coming out of the other antler. Next, add two blueberries for the eyes and slice off the tip of a strawberry (about 1/4 of the strawberry) for the nose.

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