We had some incredibly creative entries last year. Listed below are the twelve recipes that really had us on the ropes (in the good way). Take a look and try out a few if you’d like. We did.

• French Toast Stick Corn Casserole
• Breakfast Lasagna
• PB&J Pancakes on the Run
• Holiday Delight
• Fruit Trifle
• Breakfast Muffins
• Cinnamon Ham Breakfast Sandwich
• Eggs Over Pancakes
• French Toast Stick Cheesecake
• Aunt Jemima® Mexican Pizza Sandwich
• Mini Monte Cristos
• Star Spangled Pancakes

Star Spangled Pancakes
by Evaleen Fisher, Salem-Keizer Public Schools,
Salem, OR
Yield: 50 servings

Ingredients
150 Aunt Jemima® Whole Grain Pancakes, thawed (SKU 43582)
3-1/2 qt. Yogurt, vanilla
1 flat Blueberries, fresh, whole
1 flat Strawberries, fresh, hulled and thinly sliced

Preparation

1. Heat all pancakes.
2. For 1 serving: Top 1 hot pancake with approximately 1/4 cup sliced strawberries. Top strawberries with approximately 2 Tbsp. yogurt. Top yogurt with approximately 1/4 cup blueberries. Repeat with another layer of 1 hot pancake, 1/4 cup strawberries, 2 Tbsp. yogurt and 1/4 cup blueberries. Top the whole thing with 1 more hot pancake and a sprinkling of both berries.
3. Repeat the build for other 49 servings.

>>Download this recipe as a PDF