Hoppin’ Ferris Wheel Recipe

Make buttermilk pancake batter

In a large bowl whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 2 tbsp granulated sugar and 1/2 tsp salt. In a separate bowl combine 2 cups buttermilk, 2 large eggs, 4 tbsp melted butter and 1 tsp vanilla. Pour wet into dry and stir just until combined; small lumps are OK. Let rest 10 minutes while you heat the griddle.

Cook mini pancakes

Heat a griddle or large nonstick skillet over medium heat and coat lightly with butter or oil. Using a 1.5–2 tablespoon scoop or small ladle, pour batter into small rounds about 2–2.5 inches wide to make mini pancakes. Cook until bubbles form on top and edges look set, about 1–1.5 minutes, then flip and cook 30–45 seconds more. Transfer to a sheet pan in a single layer and keep warm in a low oven (200°F / 95°C) while finishing batter.

Prepare mini waffles

Preheat a mini waffle iron according to manufacturer directions. If using prepared waffle batter, season lightly with 1 tsp vanilla if desired. Brush plates with nonstick spray or melted butter. Spoon batter into the mini iron (about 2 tbsp per waffle) and cook until golden and crisp, about 2–3 minutes depending on iron. Transfer to the warm oven on a cooling rack to retain crispness.

Make custard

In a wide shallow bowl whisk together 6 large eggs, 2 cups whole milk, 1/2 cup heavy cream, 4 tbsp granulated sugar, 2 tsp vanilla, 2 tsp ground cinnamon and 1/4 tsp ground nutmeg until smooth.

Soak challah halves

Working in batches, dip each challah half into the custard for 15–30 seconds per side, allowing it to soak but not fall apart. Place soaked halves on a wire rack while you heat a skillet or griddle over medium heat.

Cook challah French toast halves

Melt 1 tbsp butter per batch in a skillet and add the soaked challah halves. Cook until deep golden brown on each side, about 3–4 minutes per side. Transfer to the warm oven (200°F / 95°C) to keep warm.

Make churro-style French toast squares

Cut 4 brioche or extra challah slices into 2-inch squares. Dip each square in the same custard and pan-fry in 1 tbsp butter per batch until golden and slightly crisp, about 1.5–2 minutes per side. While hot, toss the squares in a bowl with 1/2 cup granulated sugar mixed with 2 tsp ground cinnamon to coat evenly. Keep warm in oven.

Cook sausage links

Heat a skillet over medium heat and add the 12 pork breakfast sausage links. Cook, turning occasionally, until browned and cooked through, about 10–12 minutes. Alternatively, bake on a sheet pan at 400°F (200°C) for 15–18 minutes, turning once. Keep warm.

Cook bacon

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and lightly brush with 1 tsp vegetable oil to prevent sticking. Arrange bacon slices in a single layer and bake 12–18 minutes depending on thickness until crisp. Transfer to paper towel–lined plate to drain and keep warm. (Alternatively, pan-fry bacon in batches until crispy.)

Prepare maple syrup and sauces

Warm 2 cups maple syrup gently in a small saucepan over low heat if serving warm; keep covered to prevent crusting. Reserve for serving in a pitcher.

Prepare peanut butter and Nutella syringes

If peanut butter or Nutella are too thick to syringe, loosen by microwaving 20–30 seconds and stirring until spreadable but not runny. Fill 10 ml syringes with peanut butter and Nutella for guests to inject or drizzle. Seal tips until ready to use.

Make colored vanilla sauce (for squeeze bottle)

If using store-bought vanilla buttercream, thin it slightly with 2–4 tbsp warm milk until pourable consistency. Divide into three small bowls and tint with food gel to create colorful vanilla sauces. Transfer each color to small squeeze bottles and keep covered.

Make raspberry sauce

In a small saucepan combine 2 cups raspberries, 1/2 cup sugar and 1/4 cup water. Bring to a simmer over medium heat and cook 6–8 minutes, stirring, until berries break down and sauce thickens. Strain through a fine sieve to remove seeds if desired. Cool slightly and transfer to squeeze bottles.

Caramel sauce

If using store-bought caramel, warm slightly and transfer to a squeeze bottle. If making quick caramel, gently heat 1 cup sugar with 2 tbsp water until deep amber, then remove from heat and whisk in 6 tbsp butter and 1/2 cup heavy cream (careful, it will bubble). Cool slightly and transfer to bottle.

Plan your ferris wheel display: arrange a large round serving board or platter. Place a small elevated center platform (a cake stand or inverted bowl covered with parchment) to mimic the wheel hub. Create concentric rings: inner ring reserved for mini waffles and pancakes, middle ring for challah halves, outer ring for churro squares and meats. Leave gaps for syringes and squeeze bottles.

Arrange the items: place mini buttermilk pancakes in neat overlapping circles for the inner ring. Next ring place challah French toast halves on their sides so the cut face is visible. Intermix mini waffles among pancakes for contrast. For the outer ring, arrange churro-coated French toast squares alternating with sausage links and bundles of 2–3 bacon slices secured with skewers.

Add sauces and syringes: insert peanut butter and Nutella syringes upright in small wells or a small cup filled with sugar or granulated cereal to stabilize them. Place the squeeze bottles of raspberry and caramel around the platter. Fill a small pitcher with warm maple syrup and place near platter for refilling.

Garnish and finishing touches: dust the challah halves and pancakes lightly with powdered sugar if desired. Pipe colorful vanilla sauce accents using squeeze bottles directly onto some pancakes and churro squares. Offer guests syringes to drizzle peanut butter or Nutella and the squeeze bottles for raspberry and caramel.

Serve: keep platter slightly warm (near the warm oven or on a warmed surface) and replenish items from warmed sheet pans as needed. Provide tongs and small plates for guests. Enjoy!