{Girls like...Breakfast} Iced Coffee with Cassie and Banana Pancakes

Research says you must start your day with breakfast; don't skip it!  I say we start this party with breakfast; what do you say?  I don't know about you, but I need that hour or so of time in the morning with just me, my coffee, and something to read.  The quiet before the house wakes up, with sometimes a kitty walking across my keyboard while I check email and read my blog roll.  This morning, let's have coffee with Miss Cassie from cassiecakes.  I hear she makes the best iced coffee ever, and she's sharing her secrets with you!  

Cassie's Iced Coffee

Ingredients:

 Cold Coffee (I put yesterday's coffee in a jar in the fridge and let it get cold overnight)

Hershey's syrup

half n half

ice

tumbler with lid and straw (or a nice mason jar and straw!)

Step 1: Fill your tumbler about 2/3 way with cold black coffee.

Step 2: Pour about a tablespoon or two of half n half. It's about a 1 Mississippi pour.

Step 3: Add about the same amount of Hershey's syrup. It will sink to the bottom.  If you like your coffee really sweet, add a Splenda or Sweet n Low. The syrup makes it semi-sweet.

Step 4: put on your lid, cover the straw hole, and shake until the syrup is mixed in. If you don't have a lid, just stir with a spoon.

Step 5: Add ice to fill the glass. Replace lid and straw and give it taste!

I love my iced coffee with cinnamon toast. What about you? Thanks, Trina, for letting me share!

To go with Cassie's coffee, I think pancakes are one of the best breakfasts ever, so I am sharing my family's favorite recipe with you...from Southern Living's Ultimate Quick and Easy Cookbook, here are Easy Banana Pancakes.  We top them with traditional syrup and butter, and slice a fresh banana for garnish.  They clean up the batch every time!

Easy Banana Pancakes
2 c. biscuit mix
1 c. milk
2 ripe bananas, mashed
2 large eggs, lightly beaten
Maple syrup or fruit topping


*combine first four ingredients in a medium bowl, stirring just until dry ingredients are moistened.
*pour about 1/4 cup batter for each pancake onto a hot, lightly greased griddle.  Cook pancakes 2 minutes or until tops are covered with bubbles and edges look cooked; turn and cook other side.  Serve immediately with syrup or fruit topping. 
Yield:  16 pancakes 

For an entry into Friday's giveaway, leave a comment with your favorite breakfast! Comment all week for extra entries into the giveaway, and be sure to come back on Friday for one last entry!  You must be a follower of Feed the Birdies via Google Friend Connect in the sidebar to be eligible to win.