There is nothing quite as wonderful on a lazy Sunday as fresh, homemade pancakes. And they are actually quite easy to make. Just four dry ingredients plus four wet, and maybe some chocolate chips, fruit, or nuts. This would also be a great Christmas morning breakfast or brunch. Total time required is roughly 20 minutes. This recipe makes about 10 hotcakes.
1 1/2 cups flour
3 tsp baking powder
1 1/2 tbsp sugar
1 tsp salt
1 1/4 cups milk
1 whole egg
3 tbsp melted butter
1 tbsp vanilla
Optional: 1/2 cup chocolate chips, fruit, nuts, oats, etc.
Step 1: Mix the first four dry ingredients in a large bowl. (Add whatever extras you like).
Step 2: Mix the next four wet ingredients into the dry. If you want to, you can set this aside for 10-20 minutes to shower or watch the news or brew some coffee.
Step 3: Heat a frying pan over medium heat and spray with cooking oil. Pour in about 1/3 cup batter per cake. Cook until batter shows bubbles, about 4 minutes.
Step 4: Flip the cakes when golden brown and cook another 1-2 minutes.
Serve with syrup, preserves, whipped cream, honey, or whatever you like on your pancakes.
This recipe produced light and fluffy cakes with the perfect amount of sweetness. I’m pretty proud of this batch I must say. Try making your own Pineapple Pancake Syrup to go with them.
What is your favorite type of pancake?
What is this, a post on Thursday?!? Why yes, turns out I’m just brimming with ideas and recipes lately, so I decided to add in Thursdays to my weekly Sunday/Tuesday posts. This way you get 33% more flavor and information! I’ll keep this up as long as I can y’all.
Warm oatmeal is one of my favorite comfort foods for a cold winter’s day breakfast. You can buy the store packaged versions, or make your own at home for much cheaper. All you need is some oats and whatever you like in your hot cereal. Chai Apple & Brown Sugar is my favorite combo. But try dried apricots and orange juice, or banana and blueberry. Sky’s the limit!
1 cup quick-cook oats
1/2 medium apple
1/4 cup chai tea concentrate (instructions below)
2 tbsp brown sugar
2 tbsp maple syrup
1 cup hot water or milk
Step 1: Place a chai tea bag into 1/2 cup water. Microwave for 5 minutes or boil on a stove, this will cause some evaporation and the chai tea flavor to concentrate. Chai tea has cinnamon, cloves, nutmeg and allspice in it which will add to the delicious taste and smell of the oatmeal!
Step 2: Dice up the apple. In a bowl, mix the oats, tea, water or milk, sugar and apple pieces. Microwave for about 2 minutes. The apple will become soft, the oats cook, and all the flavors mix.
Step 3: Mix well and pour on a drizzle of syrup.
This warm, sweet, hearty breakfast will satisfy your taste buds and fill you up to keep you going until lunch.
What’s your favorite type of oatmeal?
If you asked my family if ever they thought they’d see the day where I not only willingly ate sausage gravy and biscuits, yet alone cooked it myself, they would call you crazy.
For the longest time I was very against sausage in any form; ground, patties, links. Well, I’m living proof that tastes change over time. The more times I tried sausage gravy & biscuits, the more I liked it. However, I am also aware that commercial gravy is horrific for you. I had a can of biscuits in the fridge and sausage was on sale $3/pound at my farmer’s market.
I couldn’t resist buying a nice, fresh ground pound of sausage and trying my hand at this artery-clogging breakfast favorite. Turns out, it is actually quite easy. I did cheat and use canned biscuits rather than make my own. But the gravy is more art than science, use your own judgment and tastes when adding milk and flour to make it the consistency you want. You could also use cornstarch to thicken it rather than flour for a gluten-free option.
Pro tip: this sausage gravy would be great over just about any meat or grain, like chicken and mashed potatoes, or ham and rice.
- 1 pound sausage
- 1 can biscuits
- 1 cup milk
- 4 tbsp flour
- Salt & pepper
Step 1: Brown the sausage in a frying pan. Once fully cooked, remove the sausage, drain the fat and set aside.
Step 2: Bake the biscuits in a 350 oven for 10-12 minutes.
Step 3: Add the flour to the pan you cooked the sausage in, slowly whisk in the milk. Add all the milk, and bring to a simmer. Add salt and pepper to taste.
Step 4: Add the cooked sausage back in and mix well. Pour over warm biscuits and enjoy!
1 pound sausage
1 can biscuits
1 cup milk
4 tbsp flour
Salt & pepper
Brown the sausage in a frying pan. Once fully cooked, remove the sausage, drain the fat and set aside.
Bake the biscuits in a 350 oven for 10-12 minutes.
Add the flour to the pan you cooked the sausage in, slowly whisk in the milk. Add all the milk, and bring to a simmer. Add salt and pepper to taste.
Add the cooked sausage back in and mix well. Pour over warm biscuits and enjoy!
|I can feel my taste buds cheering, and my arteries crying…
Since I was first introduced to lox during my undergraduate studies I’ve been in love. Lately I’ve been noticing that it’s more and more popular in restaurants, which makes me happy. Unfortunately it is rather more expensive for smoked salmon than an egg. Therefore, any chance I get to make it myself I jump at. Last week salmon went on sale at the grocery store, and that was my cue. I was a happy camper for almost a week of breakfasts.
The fanciest of places also have capers, lemon, and tomato and onion slices. I’m not terribly fancy though.
1 everything bagel (or whatever kind you like. Onion, wheat, regular.)
2 tbsp cream cheese
1 oz or so smoked salmon (also known as lox)
Step 1: Spread the cream cheese over the bagel.
Step 2: Rip pieces of salmon and place it around the bagel. See if you can hold yourself to only an ounce… I did but only because I wanted it to last.
Step 3: I also sprinkled lemon juice and sea salt over each half.
Men everywhere be jealous… I was moving and had 4 packs of frozen steaks I needed to use, so I had steak at every meal for 3 days straight. =) With baked potatoes and caramelized onions, in fajitas, and for breakfast, it was a very beefy few days and I loved it. Unfortunately I forgot to take pictures of the dinners, but trust me in that they were good enough to repeat sometime, so they may show up at a later date. Here are my 2 favorite breakfasts with marinated cow muscle…
2 thin steaks
2 slices cheese (or 1/4 cup shredded)
2 tbsp worchestershire sauce
2 tbsp soy sauce
2 tbsp balsamic vinegar
(optional: 1 tbsp hot sauce and/or fish sauce)
Day 2: add a tortilla
Step 1: Marinate the steaks in worchestershire, soy sauce, fish sauce and vinegar overnight.
Step 2: Place steaks in a sprayed frying pan over medium heat. Cook about 5 minutes, until browned, then flip and cook another 2-3 minutes.
Step 3: Beat the eggs in a separate bowl, and add the cheese. Remove the steaks from the frying pan and add the eggs. Cook the scrambled eggs, stirring often, until the consistency you like.
Day 1: A steak separate from the eggs to enjoy one bite at a time.
Day 2: Cut the steak into slices before cooking. Wrap the steak and eggs in a tortilla and sprinkle the cheese on top.
Both ways are delicious, the tortilla has the added benefit of being slightly portable. The marinade is simple yet delicious and compliments steak well. Both a delightful protein-packed ways to make your taste buds feel pampered at breakfast. Or any time of day really. I wouldn’t be mad about this at dinner time.
A friend had bought several wheat pitas and didn’t want them all so she gave me a few. Being that I was moving in three days and didn’t have much food left in the fridge, I used up the rest of my eggs to make breakfast pitas! So between this post, my breakfast strata, country-style skillet and short cut, you have no excuse to not be well-fed in the mornings!
1 wheat pita
1 tbsp sriracha
1/4 cup shredded cheese
Step 1: Break the eggs into a sprayed frying pan and cook until whites harden. Flip and cook on the other side another 2 minutes.
Step 2: Cut one half of the pita open to create a pocket. Stuff the cheese into it, and then the cooked egg on top.
Step 3: Squeeze on a little bit of sriracha (or Tabasco, or salsa, whatever). Then fold one open end over, rolling the pita into a little football-shaped taco. Enjoy!
The nice thing about pitas is that they are portable, and more spill-proof than burritos, which tend to leak out the end.
This breakfast strata is filling, delicious, cheap and surprisingly easy and customizable. All your typical breakfast favorites make an appearance: eggs, milk, bread, cheese. Then you add in some breakfast meats if that’s your thing (bacon, sausage, ham) and/or some vegetables if you like that sorta stuff (spinach, onion, peppers, asparagus), bake it up nice and warm and gooey and enjoy! Whatever you like and have on hand can be mixed in. This turned out divine!
6-8 eggs, lightly beaten
2 slices bread
1-2 cups cheese (cubed, sliced or shredded)
1/4 cup milk
4 slices ham (or bacon or crumbled sausage)
1/2 cup chopped spinach
Step 1: Beat the eggs and add the milk, mix well. Lay the bread in a sprayed 8×8 oven safe pan.
Step 2: Layer the meat, veggies and cheese on top of the bread.
Step 3: Pour the eggs over top.
Step 4: Bake at 350 for about 40 minutes, until the eggs are fully cooked. Let it cool a few minutes, cut into pieces and enjoy!
|Tastes even better than it looks, which is pretty darn good!
The bread is slightly mushy but holds texture, and the flavor combination was just perfect. This can easily be vegetarian, but it’s just not the same without eggs so I’m not sure if it can be vegan. Maybe a tofu egg substitute? I’ll have to dabble more in vegan cooking in the future.
This is the short-cut version of my breakfast skillet recipe. Because sometimes we have an extra 10 minutes in the morning, but not 30. By using canned beef & potatoes you eliminate the time needed to dice up and pre-cook the potato.
1 can corned beef hash
sprinkle shredded cheese
Step 1: Open the can and put it in a frying pan. Doesn’t that look tempting? Haha… but we will eat it anyways!
Cook the beef and potatoes about 5 minutes, until the potatoes start to crisp and turn brown. Put half the mixture into a bowl and save the other half.
Step 2: In the same pan, spray with cooking spray and crack 2 eggs. Cook a minute until the whites harden. Flip the eggs and cook on the other side. If you like runny yolks, you can cook just a minute and place on top of your beef hash. I like my yolks cooked through so I left it in the pan about 5 minutes total.
Step 3: Slide the eggs on top of the hash and sprinkle on some cheese if you like.
I’m sure the health level of this is questionable at best, but you can’t beat it for a hearty, stick-to-your-ribs breakfast in only 10 minutes!
Weekends are great for me, because I can both sleep in AND have lots of time for cooking awesome breakfasts. I’m not normally a ‘breakfast person’, but sometimes the mood strikes and I want something big and filling and delicious in the AM. I had plenty of potatoes, that’s usually a staple in my breakfast favorites. I also had some frozen turkey bacon (go ahead and groan, any males reading this, but it tastes delicious. As long as you don’t expect ‘real’ bacon taste) and ground beef. Kind of just making it up as I went, I came up with a restaurant-worthy breakfast skillet.
1 pound ground beef
1/2 pound turkey bacon (go ahead and use real if you have it)
1/2 cup corn or other veggie (if you like that kind of thing)
2 potatoes, diced
1/2 onion, diced
Spray on vegetable oil or 2 tbsp oil
Step 1: Dice up the potato and onion, spray the pan with oil. Microwave the potato for 5-8 minutes to soften. Cook on medium heat for at least 10-15 minutes, until the onion and potato chunks are soft.
Step 2: Cut up the bacon and add it and the ground beef to the pan. Cook until the ground beef is thoroughly browned. Add vegetables if you’re using any. Transfer the cooked skillet to another bowl and keep warm.
Step 3: Spray the pan again and add 2 eggs. Let them cook a few minutes, until the whites thicken. Carefully flip them to cook the other side.
Step 4: Put about a cup of the skillet mix into a bowl, slide the cooked sunny-side up eggs on top. Viola!
This was amazingly delicious, hearty and filling. If I had the time, I’d make breakfast like this every day! But then I’d also probably weigh 50 pounds more than I do now… Anyways, enjoy!
Most mornings I enjoy waking up early enough to make myself a big warm breakfast. But some days I’m just too tired to wake up early. So over the weekend I decided to make myself some muffins that I can freeze and reheat any time. I found a recipe for Applesauce Oatmeal Muffins, and changed it a bit. I added nuts and dried fruit to add a little crunch and flavor. This recipe made 18 muffins, and I would probably eat 2 at a time because they were small. But at just over 50 calories each, that’s an indulgence I don’t have to feel guilty about!
1 cup old fashion rolled oats (not instant)
1 cup non-fat milk
1 cup flour
1/2 cup unsweetened applesauce
2 egg whites
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. sugar
1 oz chopped mixed nuts
3 diced dried prunes
Step 1: Mix the milk, oats, egg whites and applesauce. Spray a muffin tin and preheat the oven to 400 degrees.
Step 2: In a separate bowl, combine all the dry ingredients, fruit and nuts of choice.
Step 3: Mix the wet & dry ingredients, and spoon into the muffin tins.
Step 4: Bake at 400 for 20 minutes, until dry all the way through and brown on top.
Step 5: Cool and enjoy! Adding 1 cup sugar or brown sugar would likely make them taste even better, but would add more calories.