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Posts Tagged ‘breakfast’

Dutch baby pancake–perfect breakfast, brunch, or dessert bite!

This recipe is one if the easiest recipes for a quick, tasty breakfast (or possibly dessert)!  When your husband, kids, or friends are in the mood for pancakes and you really don’t feel like laboring over a hot skillet to make single size pancakes for a crowd, this is a wonderful alternative–a Dutch baby pancake (also called a popover pancake, German pancake, Poffertje, or Bismarck).

There are a few notable differences from a traditional pancake. The Dutch baby pancake is a bit more egg’y (similar to a crepe) and makes one large pancake that you can slice up into single servings, or just put on a plate and let everyone gather ’round and tear off a portion family style. There are many ways to spice  up this recipe. You can add your favorite fruit, chocolate, cinnamon, etc.–your imagination is the only limit. This recipe is the basic version–not too sweet, a little chewy, and makes a perfect bite for breakfast, brunch, or sometimes dessert.

An additional bonus: you will get some good use out of your cast iron skillet and clean up is a cinch!

Basic Dutch baby Pancake

Ingredients:

1/2 cup regular all-purpose flour

1/2 cup milk (I used skim, but whole or 2% will work as well)

2 eggs, lightly beaten

2-3 Tbsp butter

2-3 Tbsp powdered sugar

2-3 Tbsp lemon juice (or juice from 1/2 lemon)

To make:

Preheat oven to 425. Combine flour, milk, and eggs in a mixing bowl–beat lightly with a fork or whisk. There will be a few lumps, which is ok. Put bUtter in cast iron or other oven-proof frying pan and place in the pre-heated oven. When butter melts, carefully pour bAtter into heated pan. Return to oven and bake for approximately 20 minutes. The pancake is done when it is lightly browned at the edges and puffed. Sprinkle with powdered sugar and lemon juice. Serve immediately. Don’t worry if the pancake falls–it will still taste good 🙂

My new favorite “pancake” recipe

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1 lb. of Bacon...just waiting to be cooked up in delicious dishes

This year September 3 marks the annual International Bacon Day. Each year the Saturday before Labor Day is a day devoted to the irresistible, crunchy, salty delicious meat known as bacon. I thought about doing several recipes and posting them all together, using up the entire 1 lb. of bacon I bought to celebrate International Bacon Day. It sounds like a nice idea, but my waistline told me otherwise…not to mention cholesterol. Like most delicious foods, bacon should be consumed in moderation…it takes some will-power, but a few slices can be enough to satisfy your craving.

So this post is just a simple way to start the day off with some bacon….

Basic Breakfast Bacon

Ingredients:

4 slices of bacon, cut in half (I like to cut the slices in half, it makes me feel like I’m eating more; this should be enough for two people, approx 2 whole bacon slices pieces per person)

non-stick skillet or cast iron skillet

To make:

Heat the pan on medium to medium/high heat. Place the bacon in the pan, do not overlap. Cook for about 5-7 minutes then flip over and continue to cook until your desired crispness level. I find tongs are the best way to maneuver the bacon. The bacon will not actually get crisp until you remove it to the pan onto some paper towels to wick away the oil and cool down a bit–keep this in mind if you like really crunchy bacon, because burnt bacon is eatable, but not the best.  I like mine on the crunchy side so I look for some slight brown color (not uniform, but in some areas) on the fat before removing it from the pan.

Cooked Bacon

Serve along with some buttered toast with strawberry jam and you’ve got yourself a great start to International Bacon Day!  I actually place my bacon on top of the toast to combine the sweet and salty flavor into one bite–yummmm 🙂

Bacon & Toast: feel free to keep the bacon on the side if you aren't a food mixer like me 🙂

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