Pancakes

“The laziest man I ever met put popcorn in his pancakes so they would turn over by themselves.” ~~ W.C. Fields

I’ve always been a huge fan of pancakes.  I found a variation of this recipe a few years ago, and each time I made them, I changed it up a bit.  Always trying to make them better.  They always tasted great, but I was just obsessed in finding that secret of the perfect fluffiness.  You know, the type of pancakes you find in the best diners.

Have you ever read the ingredients on the back of an instant pancake mix box?  Dextrose, Calcium Carbonate, Mono and Diglycerides, Soy Protein Isolate, and Artificial Flavors to name a few.

We are able to create a better product with just a few ingredients that most of us have in our pantry and fridge.  Yes, the box is more convenient, it takes less than 5 minutes to throw the recipe together.  My recipe takes about 6 or 7 minutes start to finish.  And the best part is that you know what’s in them.

There’s a couple secrets to this recipe to ensure the fluffiness we all enjoy.  Do Not Overmix The Product.  Mix just enough to combine, and that’s it.  The mix will fluff up a little bit within a couple of seconds of combining all the ingredients.  It will be thick.  You won’t be able to pour this mixture; you’ll have to ladle it onto your griddle.

Bottom line.  If you like pancakes then give this recipe a go.  I’m pretty sure you won’t be buying pancake mix anymore.

This recipe makes approximately 4 servings.

 

Ingredients

1 1/2 cups milk

1/4 cup vinegar

2 cups A/P flour

1/4 cup sugar

2 tsp baking powder

1 tsp baking soda

1 tsp salt

2 eggs

1 tsp vanilla extract

Directions

In a medium sized bowl, combine the milk and the vinegar.  Let set a couple minutes to thicken.

In a separate bowl, combine the dry ingredients.

Add the egg and vanilla extract to the milk mixture and whisk together.  Add the flour mixture to the milk mixture and combine.  Do not overmix, but make sure all the ingredients are well incorporated.

Heat a skillet over medium heat and coat with either cooking spray, butter, margarine or vegetable oil. (Personally, I like to use a combo of 1 tsp veg oil and 1 tsp butter and kind of fry my pancake to create crispy edges).   Place enough mixture to the size pancake you desire and let cook until a few bubbles form, then flip.  Because of the thickness, each pancake might take a bit longer to cook.

Make sure you don’t have your heat higher than medium and be patient.  Serve with maple syrup.

Breakfast Casserole

This is a yet another great dish to serve for a brunch with friends, or  just for you and your fabulous family.  I’m a fan of breakfast casseroles that use potatoes or bread, but mostly the bread version.

Serve this dish with hashbrowns and a nice fruit mix on the side.  It makes for a spectacular breakfast.

Directions

8 slices white bread, stale, cut into cubes

12 ounces shredded cheddar cheese, separated 8 oz & 4 oz

6 eggs

2 1/2 cups milk

1/2 tsp salt

1/4 tsp pepper

1 tsp dry mustard

1 lb bacon, thinly sliced and fried crisp

Directions

Cover the bottom of a 12×7 inch pan with the bread cubes.  Top the bread with 8 oz of cheese.

In a bowl, beat the eggs and mix in the milk.  Add the salt, pepper, dry mustard and bacon; mix well.

Pour the mixture over the bread and cheese.  Cover with foil and refrigerate over night.

In the morning, pre-heat oven to 350 degrees f.  Sprinkle the remaining 4 ounces of cheese on top of the casserole and re-cover with the foil; place the casserole in the oven and cook for 45 minutes.  Uncover and cook for an additional 10-15 minutes.

Let sit for 10 minutes before slicing.

Hugo’s Restaurant’s Pasta Mama

So, a few months ago I was watching one of my most fav show’s ‘The Best Thing I Ever Ate’, (‘Wake Up Call’ episode), and Susan Feniger said that ‘Pasta Mama’ was the absolute best thing she eats in the morning.

I have to say, I was intrigued.  If you like pasta, then I’m sure that you’ve had or at least heard of the quickly thrown together pasta, olive oil, parm cheese, and garlic dish.  But this has eggs, as well as other yummy ingredients.

Below is the link to the actual recipe that Hugo’s Restaurant posted, because there were so many people requesting this simple but oh so good recipe.  Believe me…I’ve made it at least twice now, and it really is one of the best things I’ve stuck in my mouth after crawling outta bed…

*****Pasta Mama*****

Spanish Tortilla

Ahhh…Spanish Tortilla.  This is one of those dishes that I haven’t had or have made often, but consider one of the best things I’ve ever put in my mouth. 

It’s simple to make, not too time consuming, and only has a few ingredients.  The best thing about this dish is that it tastes great warm, cool, or at room temperature, and it’s good for breakfast, lunch, dinner, a snack, or even better; include it in your next Tapas party! 

Yes.  This is what you should make for breakfast tomorrow morning.

 

Ingredients

2 medium russet potatoes

2 medium onions

Extra-virgin olive oil, for frying  

Kosher salt and pepper to taste

10 large eggs

Directions

Note:  If you have a mandolin, it will come in handy for the slicing process. 

Peel and thinly slice the potatoes, then soak in cold water.  Peel and thinly slice the onions and set aside.  After the potatoes soak 10 or 15 minutes, dry thoroughly.  If you have a salad spinner, this would be a perfect time to use it. 

In a large pan, heat enough olive oil to cover the potatoes.  Once up to temperature, (check by placing 1 slice of potato in the oil.  If it sizzles, it’s ready) cook the potatoes until tender.  Your goal is not to fry them to the potato chip stage.  They should have next to no color to them.  If your skillet is large enough, add the onions about halfway through the cooking of the potatoes.  If your skillet is not large enough to accommodate both; after you remove the potatoes, drain on paper towels and add the onions to the pan.  The onions should be translucent, not fried.  Remove the onions to the same paper towel as the potatoes and let drain. 

In a large bowl, mix the eggs together just until incorporated.  Once the potatoes and onions are well drained, add to the eggs.  Season with salt and pepper. 

Now, this is probably best done in a large non-stick skillet, but if you don’t have a non-stick then make sure you use enough of the reserved oil in your skillet to make sure the tortilla doesn’t stick.  (even with non stick, you should have a bit of oil in the pan)  And make sure your skillet is hot.  The egg sets faster and that helps with the no stick issue.

Pour the mixture into the hot pan and stir with a spatula to create some texture.  After about a minute or so on high heat, lower the heat to medium-high and cook until the eggs are mostly set. 

Take a large plate or platter and place over the tortilla.  Take the pan and carefully but quickly flip it over so the tortilla is now sitting on the platter.  Slide the tortilla back into the skillet so the other side can cook and brown.  Cover and cook for an additional 3-5 minutes.

Once done, carefully slide out onto a large cutting board and let cool for about 15 minutes.  Cut into wedges and serve with Spanish sausage, Crema, Sofrito, or Roasted peppers.

Eggs al Forno

This is the dish to serve if you want to impress that special someone you just woke up with.  Al Forno means ’from the oven’, and these little bundles of joy are the perfect little dishes to serve when your loved one comes crawling out of bed.  A few fresh berries on the side, along with a fresh cup o’ coffee….yum!!  This is a great way to start any Saturday morning!

Ingredients

4 individual ramekins

butter

4 slices of sourdough bread (cut to fit into the bottom of the ramekins)

olive oil

1 1/2 cups fontina cheese, shredded

3 pieces cooked bacon, chopped into pieces

6 oz fresh baby spinach, cut into ribbons

4 lg eggs

salt & pepper

1/4 cup parmesan cheese, grated

Directions

Heat oven to 350 degrees f.  Butter the ramekins and insert 1 piece of bread into each ramekin.  Make sure it fits completely into the bottom.  If the piece of bread is too small, place more into the ramekin to fill the space.  If too much, remove some of the bread, as the should be snug.  Drizzle with a bit of olive oil.  Place fontina cheese on top of the bread, then top with bacon.  Place equal amounts of spinach on top of the bacon crumbles.  Gently crack 1 egg for each ramekin and place on top of the spinach. Drizzle with a bit more olive oil, and season with salt and pepper.   

Place the ramekins on top of a baking sheet, and place in the oven.  Bake for about 15 minutes or until the whites are set and the yolk is runny.  Remove and top with equal amounts of parmesan cheese, and serve.

French Toast with Caramelized Bananas

This is something I’ve only made a handful of times, but it’s sooo good.  Soooo rich.  And so freakin’ bad for you!!  Which is why I love it so much.

It surely is not for anyone trying to lose a few pounds.  There.  I warned you. 

Whenever I’ve made this for breakfast, I’ve always made the mixture the night before and let it sit in the fridge.  Then the next morning, I just whisk it again, and it’s good to go.  As far as the bread, it’s good to let this bread sit out overnight also. 

As we all know, stale bread is the best bread for French Toast.  

Oh!  Try this with thick cut Raisin Bread sometime.  It’s uh-maze-ing!!! 

Ingredients

1 tsp vanilla

1/8 tsp nutmeg

1/8 tsp cinnamon

4 eggs

2/3 cup milk

1/3 cup flour

1/3 cup sugar

1/4 tsp salt

8 slices of day old thick cut bread,  

butter

caramelized bananas (recipe below)

Directions

 

In a large bowl, mix the vanilla, nutmeg and cinnamon together.  Once well incorporated, add the milk and eggs to the vanilla mixture and mix well.  Set aside.  In a separate bowl, mix or sift together the flour, sugar and salt.  Once the dry ingredients are combined, add the wet mixture to the dry, and whisk thoroughly.  A hand-held mixer can be used, but not necessarily needed.  Depending on how fast you work, you will want to keep the wisk close and use periodically while cooking your french toast. 

Heat a large cast iron skillet or griddle, and melt butter.  Don’t let the butter burn.  Dip the bread in the mixture for about 10-15 seconds on each side.  Place on the griddle and let cook on each side till golden brown.  Remove and set in warm oven until all pieces are cooked. 

Once ready to serve, top with the caramel sauce and bananas.

Caramelized Bananas

 

1/2 cup butter

1 cup sugar

1 1/4 cups heavy cream

1 tsp lemon juice

5 bananas, sliced lengthwise and halved

Directions

In a large heavy bottomed skillet, melt the butter.  Increase the heat to medium high and add the sugar and stir constantly until the sugar has melted and the mixture starts to turn brown.  The butter will separate from the sugar but don’t panic.  Lower the heat slightly and add the cream slowly (it might bubble up a bit).  Keep stirring, as the sugar might set up slightly once the cream is added.  While still stirring, bring to a low boil and it will thicken nicely.   Lower the heat and stir in the lemon juice.  Add the bananas and let them cook through; about 5 minutes.

Drizzle the bananas and sauce over the french toast.

Breakfast Tacos

After I make Homemade Corn Tortillas (see recipe below), I can’t think of anything better to do with them than to make Breakfast Tacos!  These little things are addictive, yummy, and a nice break from the norm.  It’s a wonderful breakfast to serve when you have out-of-town guests.  Who would expect Breakfast Tacos??!!  Serve with fresh fruit on the side.

And that my friends, makes for a great way to start your day!!

Makes about 10-12 tacos

Ingredients

1 lb Chorizo sausage

2 tbsp vegetable oil

12 oz diced potatoes (I use the packaged diced Simply Potatoes w/ onions which is sold in the refrigerated section)

Southwest seasoning

2 tbsp butter

8 eggs

Shredded monterey jack cheese

Crema– (depending on where you live, you can probably get this at your local grocery store, it would be located near the sour cream, or by the mexican cheeses.  If it’s not in your grocery store, it would definitely be at your local latin food market.  You can pick it up when you go buy your comal and tortilla press , to make your homemade tortillas!  If you don’t have a latin food market near you, and they don’t sell crema in your local grocery store, then sour cream will do)

Mexican hot sauce

 

Directions

Heat a large skillet to med-high heat and brown the Chorizo sausage, moving the sausage around the pan often.  Once browned, put aside.  Wipe out the pan and add the vegetable oil.  Once the oil has heated up, add the potatoes in a single layer.  Season with the southwest seasoning.  Do not disturb the potatoes and let them brown.  Once browned, turn to brown the other sides.  Try to get them crisp all over.  After browning on all sides, add the Chorizo back into the pan and toss to mix with the potatoes, and keep warm with the setting on medium-low.

In a large bowl, beat the eggs.  In another skillet, melt the butter (if using), then add the eggs and scramble.  When they are almost set, add the eggs to the skillet with the sausage and potato mixture, and incorporate. 

Take a corn tortilla and top it off with the delicious concoction you just created.  Finish off your taco with a sprinkling of the monterey jack cheese, crema and hot sauce.

print this recipe here

Ricotta Pancakes with Blueberries

I was watching ‘The Best Thing I ever Ate’ tonight, and one of the Chefs said that she loved, loved, loved Ricotta Pancakes w/ Blueberries from some random restaurant, somewhere in the US.  Well, as they were explaining how they prepared these pancakes, I was like…OMG!!!  That sounds like a recipe I got from Food & Wine Magazine a few years ago!!!  Well, of course they didn’t give the measurements or anything like that, but the ingredients were pretty much the same. 

Well, I’ve used this recipe quite a few times, and I don’t know if it’s exactly like the one that that chick was talking about….but they’re heavenly none the less.  They’re light, sweet, and sometimes (like the chef said on the show), you’re lucky enough to get a little clump of ricotta when you take a bite of these pancakes. 

Of course….serve with pure maple syrup!!.

Ingredients

1 1/2 cups flour

1 teaspoon baking powder  

1 1/2 teaspoons kosher salt

3 large eggs, separated

1 3/4 cups plus 2 tablespoons milk

6 ounces ricotta cheese (1/2 cup plus 2 tablespoons)

1/4 cup sugar

1 tablespoon pure vanilla extract

Unsalted butter, for the griddle

1 pint fresh blueberries or 2 cups frozen blueberries, thawed

Directions

In a small bowl, whisk the flour, baking powder and salt. In a large bowl, whisk the egg yolks with the milk, ricotta, sugar and vanilla. Add the dry ingredients and whisk to incorproate.  Don’t over mix.

In a large bowl, using an electric mixer, beat the egg whites at medium speed until frothy. Beat at high speed until soft peaks form. Fold the egg whites into the batter until no streaks remain.

Preheat the oven to 225 degrees f. Heat a griddle, then lightly butter it. For each pancake, ladle 1/4 cup of the batter onto the griddle. Cook over medium heat until the bottoms are golden and the pancakes are just beginning to set. Sprinkle each pancake with a few blueberries and press lightly. Flip the pancakes and cook until golden on the bottom and cooked through. Transfer the pancakes to plates and keep them warm in the oven while you make the rest.

Serve the pancakes with maple syrup.

print this recipe here

Crab Omelette

I stumbled upon this recipe quite a while ago, and I’m pretty sure that this is a great recipe when you’re looking to impress the person you just woke up with.  Seriously.  I haven’t had to try this on my boyfriend, because I had him before I had this recipe.  But I’m sure it would have worked. 

Anywhooo…  These Omelette’s are rich….decadent, and very satisfying. 

Serves 4

Filling Ingredients

4 tsp butter

6  green onions, minced

4 tsp seafood seasoning

6 ounces lump crabmeat

4 tsp Hollandaise sauce

Omelette

12 eggs beaten (3 eggs per omelette)

4 tbsp butter, divided

Sauce Topping

8 tbsp Hollandaise sauce

Directions

Saute the scallions and seafood seasoning in the 4 tbsp of butter.  Add the crabmeat and mix gently.  Be careful not to mix too much as to not break up the crabmeat.   Add 4 tbsp of Hollandaise sauce to the crabmeat mixture.  Set aside.

Preparation for each Omelette: 

 In an Omelette pan, melt 1 tbsp of butter.  When the butter is melted, add 3 eggs and cook over medium heat.  When the omelette is almost set, add 1/4 of the crabmeat mixture, and fold. 

Remove the omelette to a warm serving plate and top with 2 tbsp of Hollandaise sauce.

Repeat steps for the remaining 3 omelettes.

print this recipe here

 

Sausage Gravy

This is the basic recipe for Sausage Gravy.  Obviously a breakfast item, it’s great over biscuits, chicken fried steak and eggs, and anything else breakfast related.  Here’s the way I like it.  Homemade biscuits, sausage gravy, and eggs…over easy.  That is a beautiful thing.

Yields 5 cups

Ingredients

1 lb breakfast sausage
3/4 cup flour
3 cups milk
salt
pepper

Directions
Cook sausage in a large heavy bottom skillet over medium heat until browned.  Sprinkle the flour evenly over the sausage and combine until the flour has disolved into the sausage crumbles.  Increase the heat to medium high, and gradually add the milk, stiring constantly until the gravy becomes thick and bubbly.  Season with salt and pepper to taste.

print this recipe here