This is my mom’s pancake recipe. She always said that pancakes were the easiest breakfast to make. And the easiest recipe to remember. In fact, you didn’t really need a recipe according to Mom. It was just “1-1-1.” One of everything except for the salt which you cut in half. Funny thing….. Mom was right! Not only is this an easy recipe to make, but it makes delicious, fluffy pancakes. The trick is not to overmix the batter. You want to gently stir the flour and baking powder into the liquid ingredients until the flour is just moistened and you’ve broken up any large lumps. Little lumps are okay. As Mom put it, “don’t worry about it. They’ll disappear during cooking.”
This recipe makes about 4 pancakes (more if you make small ones) but the nice thing is that you can easily double, triple or quadruple the recipe if you’re feeding more than two people. Set out some butter and syrup and have at it!
1 cup flour
1 Tbsp. baking powder
1 cup whole milk (substitute buttermilk for buttermilk pancakes)
1 Tbsp. sugar
½ tsp. salt
In a medium bowl, beat the egg, milk, sugar, and salt together until well-blended.
Add the flour and baking powder, and stir until just combined. Don’t overmix! You want your batter to be lumpy.
Let the batter rest for about 10 minutes to give any lumps a chance to absorb some moisture.
While the batter’s resting, preheat your griddle to 375°F.
Spread a little butter or margarine on the griddle and pour a scoop of batter onto it. Try not to put too much batter. Remember, the bigger the pancake, the harder it is to flip. You want about 1/3 cup of batter per pancake.
When the pancake is starting to get filled with bubbles and the edges start looking dry, that’s your sign that it’s time to flip the pancake over.
After you flip it over, it takes only a minute or two for the other side to cook.
Serve warm with butter and syrup.
VARIATIONS: You can add things like blueberries, sliced bananas, chocolate chips, chopped nuts, etc. to the pancake batter for a variation on the basic recipe.
My sister-in-law, Anna, loves Biscuits and Gravy. It’s one of her favorite American breakfasts. Whenever she comes to visit, we always make sure to go out for breakfast and invariably, that’s what she orders. Biscuits and Gravy is an old American favorite, especially down south. It’s literally a biscuit topped with sausage gravy, sometimes also called Sawmill Gravy. For this recipe, instead of just baking my biscuits in the oven, I cooked them in a waffle iron. The little wells made by the waffle iron made perfect little pockets to catch more of the savory gravy. Yum! Added to that, they looked so darn cute! If you don’t have a waffle iron or you’re feeling lazy to pull it out, just bake your biscuits in the oven like normal.
WAFFLED BISCUITS AND GRAVY
1 lb. bulk breakfast sausage
1/3 cup flour
3 cups milk
2 green onions, chopped
1/2 tsp. dried sage, optional
1/4 tsp. pepper, or to taste
1/4 tsp. salt, or to taste
8 biscuits, homemade or purchased refrigerated biscuit dough (like Pillsbury)
butter for greasing the waffle iron
Brown sausage in a medium pot, breaking up with a spoon, until completely cooked.
Sprinkle in the flour and stir till flour is all absorbed.
Pour in the milk, stirring well.
Add green onions, sage, pepper, and salt. If using refrigerated biscuits, you may want to omit the salt because store-bought biscuits are pretty darn salty.
Continue to cook, stirring until thickened.
Cover and keep warm over low heat.
Preheat waffle iron on medium-high heat. Brush center lightly with melted butter.
Place 1 biscuit round into waffle iron and gently close without pushing down.
Cook halfway, then close lid completely and continue cooking until biscuits are golden and cooked through.
Repeat with remaining biscuits.
To serve, place a biscuit on a plate and top with sausage gravy.
This is a great casserole to serve for breakfast on a weekend morning. I’m making it for Christmas breakfast this year actually. It’s easy to do and better still, you can make it a day in advance. I like to serve this casserole with a bowl of salsa on the side. Yum!
BREAKFAST CORN CASSEROLE
3 Tbsp. butter
1 small onion, chopped
4 ozs. chopped fresh kale
1 tsp. fresh thyme leaves (can substitute dried)
½ tsp. salt
¼ tsp. pepper
2 cans whole kernel corn, drained
2 cans cream-style corn
1 lb. ham, diced
½ cup sour cream
1 box cornbread mix (like Krusteaz or Marie Callenders)
2 cups shredded sharp cheddar cheese
Preheat the oven to 350°F. Grease a 9×13 pyrex glass baking dish.
Melt butter in a large pot over medium heat.
Add onions, kale, thyme, salt and pepper, and cook, stirring frequently, until kale is soft and onions are translucent.
Add corn, ham, and sour cream, and cook until hot and bubbly.
Pour corn mixture into prepared baking dish; set aside. If making ahead, cover and refrigerate overnight at this point.
Next day, remove casserole from refrigerator at least half an hour before baking.
Prepare the cornbread batter according to directions on the back of the package.
Stir 1 cup cheese into cornbread batter.
Pour cornbread batter over corn mixture in baking dish.
Top with remaining 1 cup cheese.
Bake for 35 minutes or until corn is bubbling and corn bread topping is done.
A cobbler is an old-fashioned American dessert that’s been around since the 1800’s. It’s traditionally made with fruit, like peaches or blackberries, that are baked in their juices and topped with a cakey or biscuit-like dough. There are different variations on how the topping is made depending on where you’re from.
A chocolate cobbler breaks from tradition in that it isn’t made with fruit, but as far as making it goes, it’s just as easy to put together as any fruit cobbler and it’s every bit as delicious! Served warm with a scoop of vanilla ice cream, it’s absolutely to die for. Whenever I make this, it disappears almost as soon as it comes out of the oven!
2 sticks butter
1¼ cups sugar
1½ cups self-rising flour
1 tsp. vanilla
¾ cup evaporated milk
For the Chocolate Layer:
1 cup sugar
6 Tbsps. cocoa powder
2 cups boiling water
Preheat oven to 350ºF.
Place the 2 sticks of butter into a 9×13 pyrex glass baking dish and put in the oven to melt.
While butter is melting, stir together 1¼ cups sugar, flour, vanilla and milk in a bowl.
Pour the batter over the melted butter. Do not stir!
In another bowl, mix the 1 cup sugar and cocoa powder together, and sprinkle on top of the batter. Again, do not stir!
Pour the boiling water on top of everything. Resist the urge to stir! Just don’t do it!
Bake for 30-45 minutes or until you have a nice golden brown crust on top.
Everybody knows Pillsbury’s famous Taco Crescent Ring. Well, this is a play on that recipe but made into a yummy breakfast dish. I just love crescent roll dough, don’t you? It’s so versatile and you can do so much with it from sweet desserts to savory meals. This recipe is really easy to put together and is great for a breakfast or brunch shindig.
CRESCENT BREAKFAST WREATH
1 can (8-ozs.) crescent roll dough
breakfast meat: ½ lb. bulk breakfast sausage, browned; or ½ lb. ham, chopped; or 8 slices of bacon, fried crisp and crumbled
¼ cup chopped onion
½ cup chopped green or red bell pepper
1 cup frozen hash browns
6 eggs, beaten
1 cup shredded cheese (cheddar, colby, monterey jack, or any kind you like)
Preheat oven to 350ºF. Line cookie sheet with parchment paper. (I didn’t have any so I used waxed paper.)
Unroll crescent roll dough and separate into eight triangles.
Arrange triangles in a circle on prepared cookie sheet with the short ends of the triangles towards the center and overlapping a little, and the long ends pointing outwards to form a sun shape.
Fry the onions, bell pepper, and hash browns in a large frying pan until potatoes begin to brown.
Remove from heat, add cooked meat to hash brown mixture and stir together well.
Scramble the eggs in a skillet until eggs are almost cooked but still moist.
Stir scrambled eggs into hash brown mixture.
Spoon filling over overlapping portion of crescent rolls, using your hands to help press and shape the filling into a ring.
Pull points of triangles up over filling and tuck under dough in center to form a ring.
Carefully sprinkle cheese over top of ring.
Bake 20 minutes or until cheese is melted and crescent rolls are golden brown.
Cool slightly to allow filling to set.
Slice into wedges and serve.
NOTE: To transfer the wreath to a serving platter, carefully run a spatula between the ring and the parchment paper to separate them, then slide the wreath onto the platter.
One of the nurses at work gave me her recipe for blueberry french toast several years ago. She loved it because it was very easy to make and could be prepared the night before so it was perfect to take to an office potluck. I had to agree with how easy it was to make, not to mention how delicious it was. I love biting into a little chunk of cream cheese when I’m eating it. The sweet-tart blueberries make the perfect backdrop to each creamy bite. And my blueberry sauce gives it just the right finishing touch.
I love making this casserole with brioche bread which is soft and silky and has a very thin crust. If you can get your hands on some brioche, give it a try. It makes a rich and wonderfully delicious french toast.
BLUEBERRY CREAM CHEESE FRENCH TOAST CASSEROLE
14 slices of white bread, cut into 1-inch cubes
12 ozs. (1½ boxes) cream cheese, cut into ½-inch cubes
2 cups blueberries, fresh or frozen
2 cups milk
1/3 cup sugar
Spread half the bread cubes in the bottom of a 9 x 13″ baking pan.
Sprinkle with half the cream cheese cubes and half the blueberries.
Cover with the other half of the bread cubes.
Sprinkle with remaining cream cheese and blueberries.
Mix the eggs, milk, and sugar together.
Pour egg mixture over bread cubes in baking pan. Push bread down very lightly with a spatula to make sure top layer gets soaked. Don’t smash it down!
Cover with foil and place in refrigerator overnight.
Next day, remove from refrigerator about half an hour before putting in the oven.
Preheat oven to 350ºF.
Bake covered for 30 minutes; then uncover and bake another 30-40 minutes or until firm.
1 cup water
1 cup sugar
1½ cups blueberries
2 Tbsp. cornstarch
juice of one lemon
4 Tbsp. butter
Combine the water and sugar together in a small saucepan.
Bring to a boil over medium heat.
Add the blueberries and simmer until most of them have burst, about 10 minutes.
Dissolve the cornstarch in the lemon juice.
Add the cornstarch-lemon mixture and cook, stirring constantly, until thickened.
Remove from heat and stir in the butter.
Serve sauce warm with french toast.
NOTE: My kids like a lot of sauce so when I make this, I double the sauce recipe. You could also skip it and just serve this with plain syrup if you don’t feel like going the extra step of making the blueberry sauce.
I read about Coconut Toast on this blog called Laugh With Us Blog. It reminded me of this Filipino coconut dessert we ate all the time growing up. It was called “bukayo.” Bukayo is a native coconut “candy” made by cooking fresh grated coconut and sugar together. One of these days, I’ll have to post a recipe for you guys so you can see what it’s like. Our cusinera (cook) — yes, we had a cook when I was growing up — used to make it for us for an afternoon snack all the time. It’s usually shaped into little balls or little flat patties, but Manang Francisca used to just pile it all into a bowl and we each got to have a tablespoon or two of it. Saved her the work of rolling it into balls, I guess.
Anyway, the coconut in this recipe is prepared a bit differently as it has egg in it, but it reminded me a lot of bukayo. Of course, piling it onto bread takes it up a notch. How clever is that? Then you actually get to eat it with your fingers! No spoon needed. And eat it you will! Esther from Laugh With Us Blog wasn’t kidding when she said this was a must try. OMG! You’ll not only eat it with your fingers, but you’ll lick every little crumb off said fingers, too! It’s that good!
½ cup butter, melted
1 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 cup flaked coconut
9-12 slices of bread
Preheat oven to 350ºF.
In a medium bowl, mix the butter, sugar, egg, vanilla and coconut together.
Spread the mixture onto each slice of bread.
Arrange bread on an ungreased cookie sheet or jelly roll pan.
Bake for about 15 minutes or until toast is lightly browned.
NOTE: The original recipe is supposed to make enough mixture to cover 12 slices of bread. Apparently, we slather it on a lot thicker than that because we only get 9 slices of bread per recipe. LOL! Just spread the mixture on as thickly as you like. You’ll get anywhere from 9 to 12 pieces of toast.
Also, for those of you looking to cut down on your sugar intake, I’ve made this recipe with only 3/4 cup of sugar. It’s just as delicious as it is with the full amount.
I saw Geoffrey Zakarian make this on the TV show, “The Kitchen.” It looked so easy and I thought it would be perfect for my Christmas morning breakfast since I planned to have a waffle station where everyone could make their own belgian waffles on the spot. Good choice! It was delicious and was a hit with the family. Definitely a keeper for future holiday breakfasts.
½ cup eggnog
½ cup maple syrup
2 tablespoons butter
Combine eggnog and maple syrup in a medium saucepan over medium-high heat.
Bring to a simmer and cook until reduced by one-quarter, about 5 minutes.
Remove from heat and swirl in butter to melt.
Serve warm as a topping for pancakes, French toast, or waffles.
I haven’t made these muffins in a long time. I don’t really know why. Maybe because my kids are grown up now? But when they were younger, I made these muffins a lot. The kids really loved them. They’re great for breakfast, brunch, or an after school snack. They’re also great packed for dessert in a school lunchbox. I love them warm with an ice cold glass of milk. Mmmmm………
1½ cups self-rising flour
1 cup quick cooking oats
¾ cup sugar
½ cup butter, melted
1 tsp. vanilla
1 cup milk
¼ cup sugar
½ tsp. cinnamon
extra melted butter for topping
Mix flour, oats, and ¾ cup sugar together.
In another bowl, mix egg, butter, vanilla, and milk together.
Add wet mixture to dry mixture and stir until just combined.
Fill 12 muffin cups 2/3 full.
Bake at 400ºF for 12 minutes or until light golden brown.
While muffins are baking, mix ¼ cup sugar and cinnamon together for topping.
When muffins are done, brush tops with a little melted butter and sprinkle with cinnamon-sugar topping mixture.
My best friend, Gigi, and I were “born friends” just like my other best friend, Pilar. Gigi’s mom and mine were classmates in the 3rd grade and remained friends throughout their school years and subsequently their married lives. Though we technically didn’t choose to be friends, Gigi and I get along like the proverbial house on fire. Gigi is well-read, open-minded, kooky, generous, and hard-working to a T. She worked for the State of California for years while raising her daughter as a single parent so was often too busy to cook elaborate meals. But a year ago she retired and now finding herself with more time on her hands, she’s been dabbling in the kitchen more and more.
Gigi sent me this recipe for Lemon Ricotta Pancakes. On a visit to Canada a few months ago, she stayed at the Fairholme Manor Inn, a lovely bed-and-breakfast in Victoria, British Columbia. The Fairholme’s owner, Sylvia Main, has published two cookbooks of breakfast and brunch recipes that are served at the inn. These Lemon Ricotta Pancakes are among one of their more popular breakfast items. Anyway, I thought I would give them a try and I must say, they were definitely delicious. Light and fluffy with a hint of lemon flavor, my daughter Bashful loved them! That being said, they were a little tricky to make.
The challenge came not from making the batter, which was unusual to say the least. (I’ve never made pancakes with a meringue mixture folded into them!) The challenge came from the actual cooking process. This pancake batter is sooo soft and light that flipping the pancakes takes care and patience! I would advise pouring the pancakes a little bit smaller than normal-size pancakes to make them easier to handle when flipping. You should also grease the pan with a little bit of butter or margarine before pouring each pancake to ensure it doesn’t stick. It won’t hurt to butter the edge of your spatula, as well. Just stick with it and work slowly. After the first couple of pancakes, you’ll get the hang of it.
LEMON RICOTTA PANCAKES
5 eggs, separated
1 cup all-purpose flour, sifted
2½ tsp. baking powder
dash of salt
zest of 1 large lemon
1 cup milk
1¾ cups (15-oz.) ricotta cheese
½ cup sugar
Preheat griddle or skillet on medium heat.
In a bowl, lightly beat the egg yolks.
Sift and mix the flour, baking powder, and salt.
Combine with egg yolks, lemon zest, milk, and ricotta cheese.
In a separate bowl, beat the egg whites until frothy.
Gradually add the sugar, creating a meringue.
Gently fold meringue into the egg-ricotta batter.
Lightly oil griddle with butter or margarine and pour about ⅓ cup batter onto center.
Cook until bubbles form around edges.
Carefully flip pancake to cook other side until golden.