As the holiday season grows closer, there is one special meal of the day that deserves more appreciation: Breakfast. Breakfast has oftentimes been considered the most important meal of the day, and in this story you will find all sorts of recipe’s crafted by Anna Myers and your’s truly.

The first dish created was the Peanut Butter Coffee smoothie. It contained a cup of freshly brewed coffee, one banana, a large amount of ice, a cup of milk, two tablespoons of peanut butter, a tablespoon of cocoa powder, and ¼ cup of vanilla yogurt. After blending the ingredients together, creating a nice crisp exterior with a good texture, the drink itself was subpar at best. The coffee overpowered all of the other flavors, causing an overlaying taste of bitterness. If you are more of a coffee drinker, this may be enjoyable, but with each sip this drink became more disappointing. To make the flavors more compatible, there is a chance that increasing the amount of peanut butter and vanilla yogurt could counteract the coffee, but this beverage would definitely require more experimentation.

After the drink, there was a serious need for something salty, and what better than a breakfast sandwich? This sandwich contained an english muffin exterior (toasted), fried eggs, avocado spread on the english muffin, along with sliced cherry tomatoes, and to top if off: crunchy bacon. This sandwich is a solid 10 out of 10. The flavors meshed well together, each bite was as satisfying as the next. Not only is the sandwich good, but it is also on the healthy scale, hitting the checkmark on the ‘best breakfast scale’. 

Finally came the pancakes. There were a total of three different pancakes created: chocolate chip (a classic), birthday cake (the sprinkles are the most significant part), and lemon blueberry pancakes. You can start off by creating the original batter: one cup of flour, one tablespoon of sugar, two tablespoons of baking powder, half a tablespoon of salt, one cracked egg, one cup of milk, and one fourth cup of oil. 

After you create your batter, separate it into three separate bowls. For the chocolate chip pancakes and the birthday cake pancakes, there is only one different ingredient. Add chocolate chips to one of the bowl’s batter, and sprinkles to the other bowl’s batter, make sure to mix it so that it is evenly distributed within the batter. For the lemon blueberry pancakes, you’ll add: blueberries (the size of the pancake correlates with the size of the blueberry, I recommend that you cut the blueberries if your pancake is smaller), a dash of lemon juice, and half a teaspoon of powdered sugar. 

To actually cook the pancakes, I recommend using a skillet. There is more room to do multiple pancakes at once. It is all a matter of timing when it comes to flipping the pancakes, you want to wait for a nice and brown exterior to flip it to the other side, and it should be decently easy to flip if it is cooked the proper amount of time on one side. The lemon blueberry pancakes may come out a bit browner than the other two and can even release more sizzles due to the acidic nature of the lemon, so do not be alarmed. 

After you cook your pancakes, you can now partake in the best part: eating it.

The lemon blueberry pancakes were incredibly flavorful, when you bite down you get hit with the juice from the blueberries, though the blueberries did overpower the amount of lemon put into the mixture, so if you want more of a lemon taste, make sure to add another splash. The chocolate chip pancakes are always satisfying to eat, especially when there is a chocolate chip in each bite, it is a classic! Nothing brings more joy in the morning than a healthy dose of chocolate. Finally, the birthday cake pancakes were a fun experience, while the taste itself is the equivalent to a pure, normal pancake, the sprinkles create dashes of color within the pancake itself, making it extremely visually pleasing. 

These recipe’s are perfect for when you are feeling adventurous with breakfast, whatever you need is here, ranging from salty and sweet.