You are browsing the Blog for breakfast.

← Previous Entries

Fluffy Pancakes

May 21, 2012 in breakfast

Pancakes are a dinnertime staple around here these days. I’m enjoying it while it lasts because once the husband comes home, pancakes will no longer fly. Unless they’re accompanied by bacon, biscuits, eggs, and possibly a cinnamon roll or 2. Yeah, you know how everyone says breakfast for dinner is an inexpensive meal? Not with my husband.

These are my go-to pancakes and have been for quite some time. It’s easy, quick, and the ingredient list is short enough that I don’t even have to look it up anymore. And they puff up unlike any other pancakes I’ve made.

If you prefer, you can use buttermilk instead of the milk and vinegar but don’t try to round the amount up to a cup or you’ll get really runny batter. This batter is great for mix-ins so go ahead and throw a handful of chocolate chips, pecans, diced banana, whatever you want in!

Last thing: I am working on changing the blog around. I really didn’t think anyone would notice but I’m so excited that you guys have noticed and are liking it. I change at least one thing everyday so don’t be surprised if it looks completely different next week. I just can’t seem to figure out what I want. But thank you for all the feedback so far and if there’s anything you want to see, please let me know!

I hope your Monday is off to a fantastic start!

One year ago: Lentil Stuffed Cabbage
Two years ago: Baked Hushpuppies

Fluffy Pancakes
Print
Yield: about 8 pancakes
adapted from AllRecipes
Ingredients
  • 3/4 cup milk
  • 2 tablespoons white vinegar or fresh lemon juice
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg, whisked lightly
  • 2 tablespoons vegetable oil
  • cooking spray
Instructions
  1. In a small measuring cup, whisk together milk and lemon juice. Set aside for 5 minutes to allow milk to “sour”.
  2. In a mixing bowl, sift together flour, sugar, baking powder, baking soda, and salt. Add “sour” milk, egg, and vegetable oil; mix until no lumps remain.
  3. Heat a skillet over medium heat; spray with cooking spray. Use a 1/4 cup measure to pour batter onto the hot skillet. Cook until bubble form on top of the pancake; flip and cook until golden brown. Serve hot.

 

ShareSubmit to StumbleUpon

Tags: ,
3 Comments »

Secret Recipe Club – Chocolate Banana Muffins

May 7, 2012 in breakfast

It’s time for another Secret Recipe Club reveal! This month I was lucky enough to be assigned Edesia’s Notebook which is written by Lesa. She has hundreds of recipes that all sound fantastic like these Asian Turkey Meatballs with Peanut Sauce that are high on the list of things I want to make.

I picked these banana chocolate muffins for SRC because some days require chocolate for breakfast – like today.

I spent last night in the emergency room with my 2 year old. It was the first of what I assume will be many ER trips with those boys of mine but the kid says the free popsicle was worth taking a chunk out of his tongue so…

Yeah.

These muffins are so perfect for those mornings where you just need a little something extra to get you moving. I don’t even like chocolate that much but I couldn’t stay away from these. They’re great at room temperature but they’re perfect hot out of the oven with just a smear of butter on top.

Two years ago: Chocolate Angel Food Cake

Chocolate Banana Muffins
5.0 from 2 reviews
Print
Yield: about 12
adapted from Edesia’s Notebook
Ingredients
  • 1/2 cup unsalted butter, at room temperature
  • 3/4 cup of brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 3 very ripe bananas, mashed
  • 2 cups of flour
  • 1/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips
Instructions
  1. Preheat oven to 350F. Line a 12-cup muffin tin with paper liners or spray with non-stick spray.
  2. In the bowl of a stand mixer fitted with a paddle, cream together butter and brown sugar until fluffy. Add eggs one at a time, making sure each is incorporated before moving on; add vanilla and mashed bananas.
  3. In a medium bowl, sift together flour, cocoa powder, baking soda, and salt.
  4. Add the dry ingredients to the wet ingredients; mix until just combined.
  5. Fold in chocolate chips with a rubber spatula.
  6. Bake in preheated oven for 20 – 23 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Cool on a wire rack.



ShareSubmit to StumbleUpon

Tags: , , ,
21 Comments »

Spicy Yeast Pancakes

April 30, 2012 in breakfast, spon

I can’t tell you how many times I’ve made yeast waffles in the past few years but I never considered making yeast pancakes. These Spicy Yeast Pancakes caught my eye when I was browsing through the Red Star Yeast recipe section and I couldn’t wait to make them!

I was intrigued not only because they’re yeast pancakes but also because normally when pancakes (or waffles) have “spicy” in the title, it just means they has cinnamon in them. These have no cinnamon – they have nutmeg and ginger instead! They tasted like gingerbread! We topped them with applesauce like the recipe suggests and it was perfect!

The best part about doing yeast pancakes is that you can make the batter the night before so all you have to do is put them on the griddle in the morning. It really helps to simplify the morning routine.

Two years ago: Rigatoni and Chicken Sausage in Marsala Cream Sauce

Spicy Yeast Pancakes
Print
Yield: about 30 pancakes
from Red Star Yeast
Ingredients
  • 2 cups all-purpose flour
  • 2 1/4 teaspoons active dry yeast
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon nutmeg
  • 1 3/4 cups milk
  • 1/4 cup water
  • 1/4 cup shortening
  • 3 eggs
Instructions
  1. In large mixer bowl, combine flour, yeast, sugar, salt, ginger and nutmeg; mix well. In saucepan heat milk, water and shortening to 120-130F (shortening does not need to melt); add to flour mixture. Add eggs. Blend at low speed until moistened; beat 2 minutes at medium speed until smooth. Cover; let rise in warm place until bubbly and doubled, about 1 hour. Stir down batter.
  2. Bake on greased griddle over medium heat until golden brown. Serve hot topped with syrup, warm applesauce or your favorite fruit sauce. For dessert pancakes, fill warm cakes with your favorite jam or preserves and roll, topping with whipped cream or powdered sugar.

This post is sponsored by Red Star Yeast. All opinions are my own.

ShareSubmit to StumbleUpon

Tags: ,
12 Comments »

Strawberry Muffins

April 23, 2012 in breakfast

A week ago I told you guys about my unhealthy relationship with strawberries and then guess what I did the very next day. Yup, I bought more strawberries. How can you pass up a carton of perfectly ripe, bright red strawberries for $1.50?!

Coincidentally we ran out of cereal that day and as I’ve told you guys many times, I don’t cook before coffee. Give me an hour and I’ll cook whatever you want but first thing in the morning? You’re on your own. I threw these together that night so my kids would have something to hold them over the next morning.

They absolutely loved them! They had them for breakfast, with lunch, as snacks – they just adored them. I really liked that the recipe not only uses vanilla, but also almond extract. I always forget about almond but it really works well with berries.

One note: this batter was really thick. Like, so thick that I could roll it into a ball and stick it in the muffin tin. I do live in a very dry area so that probably caused some of it but the original recipe does note that it’s a thick batter – so just… don’t be surprised if you can roll it like cookie dough.

Two years ago: Chocolate Chip Cookie Cake

Strawberry Muffins
Print
Yield: about 18 muffins
from Confections of a Foodie Bride
Ingredients
  • 3 cups + 1 tablespoon all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 tablespoon baking soda
  • 1/2 teaspoon salt
  • 10 tablespoon unsalted butter, cubed and softened
  • 3/4 cup sugar
  • 2 large eggs
  • 2 teaspoon vanilla
  • 1/4 teaspoon almond extract
  • 1 1/2 cup plain fat-free Greek yogurt
  • generous 1 1/2 cup chopped strawberries
Instructions
  1. Preheat oven to 375F. Line 2 muffin tins (18 muffins total) with paper liners or spray with non-stick spray.
  2. In a medium-sized mixing bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In the bowl of a stand mixer, cream butter and sugar together until light and fluffy. One at a time, add the eggs making sure to beat well after each addition; beat in vanilla and almond extract.
  4. Add in a third of the dry ingredients; beat until just combined. Add in a third of the yogurt. Continue this until all dry ingredients and yogurt are used.
  5. In a small bowl, toss together strawberries and the remaining 1 tablespoon of flour. Add to the mixer and beat for just a few seconds to distribute strawberries.
  6. Divide the batter evenly among prepared muffin pans.
  7. Bake for 20 -22 minutes or until light golden brown. Remove to a wire rack to cool


Pin It
ShareSubmit to StumbleUpon

Tags: , ,
16 Comments »

Oatmeal Waffles

April 18, 2012 in breakfast

I spent last Sunday night updating my recipe index. Exciting, right? While I was doing that, I realized I never shared these waffles that I used in my IHOP at Home post (despite having multiple requests to do so. Ahem. Sorry y’all).

These have become our new favorites! They’ve even replaced our beloved Yeasted Waffles as our weekly breakfast-for-dinner meal! The oats add just a bit of chewiness to the waffles but aren’t so obvious that your oatmeal-hating child might refuse to eat them. We also really loved the slight sweetness that the brown sugar gives them.

The waffle batter can be made the night before to make your mornings go a little smoother. Just mix it up, cover it, and stash it in the fridge. It will be ready to go whenever you wake up!

One year ago: Baked Seasoned Potato Wedges
Three years ago: Baked Brie

Oatmeal Waffles
5.0 from 1 reviews
Print
Yield: about 6
adapted from AllRecipes
Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 cup quick-cooking oats
  • 1 tablespoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 1/2 cups milk
  • 1/3 cup butter, melted
  • 2 tablespoons brown sugar
Instructions
  1. Heat waffle iron according to manufacturer’s instructions and preference.
  2. In a medium-size mixing bowl, whisk together flour, oats, baking powder, cinnamon, and salt.
  3. In a separate bowl, beat eggs, milk, butter, and brown sugar. Pour this mixture over the flour and stir just until combined – do not overmix!
  4. Cook about 1/3 of a cup of waffle batter (will vary based on waffle iron) onto iron and cook until golden brown. Serve with fruit, syrup, or whatever toppings you want!

 

ShareSubmit to StumbleUpon

Tags: , ,
17 Comments »

← Previous Entries

Switch to our mobile site