Tag Archives: breakfast

whole wheat blueberry pancakes + the secret to great pancakes

On weekends, I like to have pancakes. The association is so strong, that when I don’t have pancakes on the weekend, I know something is amiss. So after a somewhat lazy weekend of avoiding responsibility, Sunday evening rolled around and I started really craving pancakes.

I walked into the kitchen and  announced to Ryan, who was already cooking dinner, that I’d be having pancakes instead.

He gladly obliged.

whole wheat pancakes

The weekend pancake tradition only started a few months ago. For years, I never cooked pancakes. They always ended up burnt or under cooked, and were never fluffy (even with Bisquick!).

But one freezing winter morning in NYC, when I didn’t have anything to cook for breakfast and it was too cold to go grab something, the ingredients for pancakes were there staring me in the face: flour, an egg, and a little milk. It was time to face this.

whole wheat blueberry pancakes

Much to the delight of my roommate and my carb-loving cat, in the years spent avoiding pancakes, my cooking skills have improved, so they weren’t that bad. And over the course of a few months, they’ve become really good. Like, diner-quality good (diner pancakes = the best). I’m even getting brown crispy edges, like they do in photos. I always used to ask, “how do they do that?”

Whole Wheat Blueberry Pancakes

Well, I’ve figured it out and I’m here to share it with you.

Tips for Great Pancakes

  1. Lots of butter! That’s how you get those crispy edges. Add a little less than a teaspoon to the skillet after each pancake.
  2. High heat and  cook quickly. But don’t let the pan get too hot. I used to cook at a medium heat. It takes forever, your pancakes are soggy, and you don’t get the crispy edges. If the pan gets too hot, I like to pull it off of the burner for a few seconds in between pancakes.
  3. Put mix-ins directly on the pancake, not in the batter. If you’re using a mix-in like fruit or chocolate chips, put them on top of the pancake right after you’ve placed it on the skillet. Don’t mix them into the batter. They sink to the bottom of the bowl and only the last few pancakes are filled with goodies.
  4. Don’t use Bisquick.

whole wheat blueberry pancakes + the secret to great pancakes
 
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These pancakes are fluffy, crispy, and buttery. Yields 8 pancakes that are 3-4 inches in diameter. Adapted from this recipe.
Author:
Cuisine: Breakfast
Yields: 8
Ingredients
  • ¾ cup of milk (I used almond milk)
  • 2 Tbsp. vinegar
  • 1 cup whole wheat flour (like King Arthur’s Flour)
  • 2 Tbsp. sugar
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 egg, whisked
  • 2 Tbsp. melted butter + more for the skillet
  • ¾ cup frozen or fresh blueberries (optional)
Instructions
  1. In a small bowl or cup, combine the milk and vinegar. Set it aside to allow it to sour for five minutes.
  2. In a large bowl, mix together the whole wheat flour, sugar, baking powder, baking soda, and salt until all ingredients are combined.
  3. Fold in the milk, egg, and melted butter (make sure the butter is no longer warm). Whisk all ingredients are well combined and the batter if clear of chunks.
  4. Preheat a skillet over medium-high heat. Place a teaspoon of butter on the skillet. Pour about ¼ cup of batter into the pan to begin making your pancakes.
  5. If you are using blueberries, place a handful of blueberries on the pancake right after you’ve placed it in the skillet.
  6. Heat each pancake for 3-4 minutes on each side, until the edges are brown.
  7. Add a little more butter to the skillet after you are finished with each pancake.

 

whole wheat blueberry pancakes

Do you have any pancake tips to share?

dutch babies with homemade strawberry maple syrup

It’s safe to say that dutch babies have become a mild obsession in my house. I went 26 years of my life in ignorance of their existence, so, really, I’m just making up for lost time.

This is my third time making them. I’ve started experimenting with the recipe, which is adapted from here.

Straying from the traditional blueberry, I made strawberry syrup. Part of being a grown-up cook requires ditching the Aunt Jemima for pure maple syrup, which is frustratingly expensive, but worth the price. As an adult, I eat much differently than what my parents raised me on. I think I was well into my 20’s before I even had pure maple syrup, we always used HFCS based syrups.

My family also never had a cast iron while growing up. I received mine as a gift from Ryan a few years ago and I love it. When I moved to NY, I packed it in my luggage. That’s commitment.

dutch babies with homemade strawberry maple syrup
 
Author:
Recipe type: Breakfast
Yields: 1
Ingredients
Dutch Babies
  • 3 eggs
  • ¾ cup milk
  • ½ cup all-purpose flour
  • 1 tsp. sea salt
  • 1 Tbsp. sugar
  • 1 tsp. vanilla extract
  • 2 Tbsp. Butter
Strawberry Maple Syrup
  • 1 cup maple syrup
  • 2 cups fresh strawberries, chopped into chunks
Instructions
Dutch Babies
  1. Preheat oven to 475 degrees.
  2. Once oven is preheated, place cast iron in it.
  3. In a medium-sized mixing bowl, whisk together the eggs and milk until frothy.
  4. Use a wooden spoon to slowly mix in flour, a few ounces at a time.
  5. Add salt, sugar, and vanilla extract.
  6. Mix with spoon until well combined.
  7. Remove the cast iron from the skillet.
  8. Place the butter in the cast iron. Push it around until it's completely melted.
  9. Pour the batter into the cast iron.
  10. Reduce oven temperature to 425 degrees.
  11. Place cast iron back in the oven.
  12. Bake for 12 minutes, or until golden brown and puffy.
Strawberry Maple Syrup
  1. In a medium-sized pot, warm syrup and strawberries over medium heat for about 10-15 minutes.
  2. The syrup will become thicker the longer it's cooked.
  3. Once the strawberries get warm, they will get soft. This makes them easier to smash with a spoon.
  4. You can smash the strawberries until the syrup reaches desired consistency.

This recipe makes one dutch baby and 1 cup of syrup.

Preheat the oven to 475 degrees. Place the cast iron in the oven to heat it up.

To make the dutch babies, combine the milk and eggs and whisk with an electric mixer or by hand until they’re frothy.

Stir in the flour a little bit at a time, until well combined. Then add the vanilla, salt, and sugar.

Once your cast iron is hot, carefully remove it from the oven and toss in the butter. Swish it around while it sizzles until it’s completely melted.

 Pour the batter into the cast iron.

Reduce the oven temperature to 425 degrees and place the skillet into the oven. Bake for 12 minutes, or until puffy and slightly browned. They get really puffy in the oven, but deflate once they cool.

Serve with strawberry maple syrup.

butternut squash muffins

 

My day before Thanksgiving carb fest has already started. Ok, so it really started on Saturday, but who’s keeping track?

butternut-squash-muffins-2

Remember when I made the butternut squash mac & cheese? Well, it only used half a butternut squash. I knew I wanted to use the rest of the puree on a muffin.

butternut squash muffins
 
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These muffins are made with pureed butternut squash, which makes them moist and delicious.
Author:
Recipe type: Breakfast
Yields: 6 large muffins
Ingredients
  • ½ small butternut squash (or 1 cup pureed butternut squash)
  • 1 tsp. butter
  • 2¼ cups all-purpose flour
  • 1 Tbsp. baking powder
  • ½ tsp. salt
  • 1 Tbsp. ground cinnamon
  • ½ tsp. ground ginger
  • ½ cup (one stick) butter, softened
  • ½ cup brown sugar, packed
  • 1 cup white sugar
  • 1 tsp. vanilla extract
  • 2 large eggs, room temperature
  • ¾ cup milk
Instructions
  1. Preheat the oven to 400 degrees
  2. Cut the squash in half, keeping the other half for another time.
  3. Scoop out the seeds and pulp.
  4. Add a teaspoon of butter to the inside.
  5. Place in roasting dish, flat-side up.
  6. Roast for 45 minutes, or until soft and easily punctured with a fork.
Pureeing the Squash
  1. Once the squash is done roasting,cut it into manageable chunks.
  2. Place the chunks in a food processor and process until smooth.
Muffin Assembly
  1. Turn the oven down to 375 degrees.
  2. In a small bowl, combine the flour, baking powder, salt, cinnamon, and ginger.
  3. In a large bowl, using an electric mixer, cream together the butter and sugar until smooth.
  4. With a low speed, mix in the vanilla and then the eggs, one at a time, blending thoroughly.
  5. Add the butternut squash puree.
  6. Alternate adding the dry ingredients with the milk, until all ingredients are smoothly incorporated.
  7. Fill a muffin pan ⅔rds the way full.
  8. Bake for 20 minutes.*
Notes
*Note: I used an extra-large sized muffin tin. If you're using a regular sized muffin tin, you may need to adjust the baking time to less time.

 

Giant muffins are the best muffins. Slather with butter and indulge.

butternut squash muffins

This post is linked up here and here.

healthy breakfast: kale and egg bake

Sometimes I embarrass my boyfriend when I rave about how gorgeous the kale is at the farmer’s market. It’s the little things that make my week. Also, a bunch of kale bigger than my head was $1. So, I’ll be eating kale all week, more specifically, kale chips.

Hey, it’s 7:10 a.m. and I’ve already had this healthy breakfast stuffed with kale and egg whites. Don’t let me fool you, I’m drinking coffee with Williams-Sonoma Hot Chocolate mixed in (see my new year’s resolution about honesty?). I made this egg bake the night before and zapped it in the microwave for a minute this morning.

kale and egg bake

Kale and Egg Bake
(Yields: 4; Prep: 7 min; Bake: 20 min)

Ingredients:
– 1 tsp minced garlic
-3/4 c egg whites
– 2 eggs
– 1/3 c almond milk (regular milk words too)
-1 cup chopped kale
– 1/3 cup reduced-fat feta cheese
– salt and pepper to taste

Do it:
-Pre-heat oven to 375 degrees.
-Beat together egg whites, eggs, and almond milk.
-Mix in chopped kale, feta, salt, and pepper
-Pour the mixture into four ramekins. Fill the ramekins about 2/3 full.
-Bake for 20 minutes.

I covered these with plastic wrap and plan to eat them for the rest of the week.

kale and egg bake Happy Breakfast!

baked egg with goat cheese and tomato sauce

Sometimes you just want to feel like a champ in the kitchen. That was me last night.

Before:

After:

baked-egg

Here’s how you do it:

  • Preheat the oven to 425 degrees.
  • Fill half a ramekin with your favorite pasta sauce.
  • Add 2 teaspoons of goat cheese.
  • Crack an egg.
  • Place in oven.
  • Bake for 15 minutes, and while you’re at it do last night’s dishes (what a champ).
  • Eat with garlic bread.

I ate this for dinner, but I think it could work as a breakfast.