September is National Breakfast Month, and Krusteaz, makers of quality pancake, waffle and baking mixes, reminds us that breakfast food is not just for breakfast.

It’s also for dinner. According to a recent Krusteaz survey, having breakfast food for dinner, or “brinner,” is a growing trend. A whopping 91% of Americans say they have eaten breakfast foods for dinner—and we count ourselves among them.

Krusteaz suggests pancakes as part of your brinner.

 
You don’t have to make them sweet, covered with maple syrup. Here’s a savory recipe from Krusteaz.

RECIPE: APPLE HAM PANCAKE STRATA

You can use a gluten-free mix; you can substitute chicken for ham; you can add your own special touches. We added some dried cherries and cranberries, and next time will toss in a cup of grated Gruyère.

Prep time is 15 minutes, total time is 1 hour 10 minutes.
Ingredients For 8-9 Servings

The “secret ingredient” in this strata: pancakes! Photo courtesy Krusteaz.

Preparation

1. PREHEAT oven to 350°F. Lightly grease an 8x8x2-inch baking pan.

2. PLACE the pancake pieces, apples and ham in the pan. In a medium bowl, whisk together the eggs, half and half and maple syrup; pour over the apple, ham and pancake mixture.

3. BAKE 40-45 minutes or longer if a firmer strata is preferred. Let stand about 10 minutes before serving. Brush with melted butter, if desired, and serve.

RECIPE: PEANUT BUTTER & JELLY PANCAKES

If you like PB&J sandwiches, this is a recipe for you! Prep time is 10 minutes, total time is 15 minutes. The PB adds protein to the dish. Enjoy it with a tall glass of milk.

Ingredients For 7-8 Pancakes

Preparation

1. PREPARE buttermilk pancakes as directed on package, adding 3 tablespoons peanut butter for each cup of mix used.

2. POUR pancake batter on griddle; add 1 tablespoon of jam per pancake and swirl with a spoon. Cook as directed. Immediately upon removing pancakes from griddle, swirl additional jam on top.

3. GARNISH as desired and serve.

Krusteaz wants you to make perfect pancakes. Their tips:

1. Use cold tap water. Water at 55°F-60°F makes fluffier pancakes and more tender waffles.

2. Use an ice cream scoop. Get the perfect size pancake every time by using an ice cream scoop to measure the batter.

3. Keep the leftovers. Don’t toss leftover pancakes; store them in the fridge for 2-3 days, or freeze them for up to 3 months. Store them in an airtight container. Microwave them or reheat them in a hot pan on the stove top.
 
There are more tips, recipes and a store locator on the Krusteaz website.