Vanessa's Recipes

Posts tagged ‘Breakfast’

National Pancake Day

Did you know about this?  I didn’t know about this!  You probably did. 

It’s been a long time since I’ve enjoyed a stack, but when I did, I found this recipe I’ve posted below to make the best batch of pancakes I’d ever had.  Ever.  Way better than that box mix we all grew up using. 

So if you whip up a stack to celebrate National Pancake Day, try this recipe and let me know what you think!

All rights reserved by Nessipes.

 

NATIONAL PANCAKE DAY – September 26

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NATIONAL PANCAKE DAY

The table is set, the batter is mixed, the griddle is hot, the butter and syrup are ready and so is everyone, ready to celebrate National Pancake Day.   This food holiday is celebrated each year on September 26.

NATIONAL PANCAKE DAY – September 26

via NATIONAL PANCAKE DAY – September 26 | National Day Calendar.

 

Everyday Pancakes

Almost as easy as using a mix, these pancakes made from scratch are a quick breakfast fix.No recipe image available.

Recipe Ingredients:
  • 2 cups all-purpose flour
  • 2 cups milk
  • 2 large eggs, beaten
  • 1/3 cup butter, melted
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Maple syrup for accompaniment
  • Butter for accompaniment
Cooking Directions:
  1. In a large bowl combine flour, milk, beaten eggs, 1/3 cup melted butter, sugar, baking powder and salt until just blended.
  2. Preheat a non-stick electric frying pan to 350°F (175°C) (or non-stick skillet).
  3. Pour about 1/4 cup of batter into pan per pancake. Cook until bubbles just begin to pop and sides appear dry. Flip once; cook for 1 to 2 minutes longer or unitl golden brown.
  4. Serve with maple syrup and remaining butter on the side.

Makes 16 (4-inch) pancakes.

Everyday Pancakes Recipe at CooksRecipes.com

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For WIGSF

My friend, WIGSF loves pancakes.  Pancake Tuesday | wigsf ver 3

He loves doughnuts.  Doughnut Suckage, an explanation | wigsf ver 3

So when I saw this on Pinterest, I knew I absolutely had to post it for him. 

For you, WIGSF!  The best of 2 worlds you love!  🙂 

(The recipe is included at the link below.)

Doughnut Pancakes with Doughnut Glaze Syrup

Love,

All rights reserved by DarcsFalcon

Mini Frittatas

I found this recipe while I was browsing and I thought my husband might really like it.  He loves his eggs!  Omelets are like pizza – everyone seems to want something different on them.  This looks like it would be a fun way to get personalized eggs for everyone in the family, all at once, without having to wait your turn.  What a neat idea! 

~Ness

Mini Frittatas

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For a fun and easy morning meal, try these small-scale egg dishes. Baked in individual muffin cups, they ensure that everyone gets the mix-ins they like.

Ingredients

  • 4 large eggs
  • 1/4 cup half-and-half
  • 1/2 teaspoon salt
  • Assorted mix-ins (such as shredded cheese, diced vegetables, and cooked and chopped bacon, ham, or sausage)
  • Grated Parmesan cheese (optional)

Instructions

  • Heat your oven to 350º F and coat a 6-cup muffin pan with nonstick cooking spray.
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  • Whisk together the eggs, half-and-half, and salt in a medium bowl, then evenly distribute the egg mixture among the muffin cups.
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  • Add about 2 tablespoons of mix-ins to each cup, then sprinkle on a bit of Parmesan cheese, if you like.
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  • Bake the frittatas until they are puffy and the edges are golden brown, about 20 to 25 minutes. (If necessary, run a butter knife around the edge of each one to loosen them before removing them from the pan.) Makes 6 mini frittatas.

Recipe copied from: Mini Frittatas Recipes | Back to School Eggs & Omelets | FamilyFun | FamilyFun

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Cheesy Egg Bake

I think my husband would make a stop at the Golden Arches for breakfast every day on his way to work if he could.  Because of that, I thought I’d see if I could come up with a way to please his palate and the wallet at the same time.

Here’s my low carb, ketogenic friendly version of a baked breakfast omelet.  Carbs can be added with more control through, say, a piece of toast, an English muffin, some hash browns, a bagel, whatever floats your carbohydrate boat.  Smile

This is for 6 servings.

  • 1 pkg Brown ‘n’ Serve sausage links
  • 3 pkgs real bacon bits
  • 1 8oz pks pre-sliced mushrooms
  • ½ purple onion, chopped
  • 18 eggs, minus 6 whites
  • 2 2cup pkgs shredded Cheddar cheese

First, I take the sausage links, in their frozen state, and chop them – it’s just easier that way.  Toss them into a skillet to heat through.  I add a little coconut oil to get things going.

Once that is cooked, I pour it into a prepared glass 9×13 baking dish that’s been liberally sprayed with cooking spray.

Then I heat up the bacon bits until cooked through, and into the dish they go.

Next, I sauté the mushrooms in the sausage/bacon oils, then add them to the dish.

Here’s what it looks like at this point.

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Finally I sauté the onion until it’s nice and softened and add that on top.  Sautéed in sausage, bacon, and mushroom oils.  Mmmm!

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Pretty, no?

Next comes one of the packages of cheese.  My husband loves cheese, Cheddar cheese.  Your taste buds may vary and I don’t see why you couldn’t use pretty much any cheese you like, alone or in some kind of wonderful cheesy combination.  Smile  I don’t bother with the knuckle buster and trying to shred cheese myself anymore.  It simply isn’t worth it and the pennies you might save get spent in the time lost and scraped knuckles. 

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Now for the eggs.  Because we’re trying to make this as low carb as possible, I use whipping cream to mix in with the eggs, and a splash of water.  I don’t use milk.  Sometimes I’ll use half and half if I have that on hand as well.

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Now for the 2nd bag of shredded cheese.

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Into the oven it goes!

  • 325°
  • 30-40 min

Ovens vary and I like to leave just a bit of a jiggle since I know that eggs will continue cooking for a few minutes even after you remove them from the heat, and my husband will be using a microwave to reheat it at work.  I check at 30 minutes and adjust accordingly.  I almost never go past 40 minutes.

This is what it looks like when you pull it out of the oven,  Yummy!

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I divide it into 6 portions and voilá, my husband has ready-made breakfasts for a week! 

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He likes to add a little salsa with his but certainly this recipe is versatile enough that you could add different vegetables or sauces to find the taste you love.  Peppers, chilies, tomatoes, whatever you like in an omelet, the list is pretty much endless. 

All told, it takes me perhaps 20-30 mins to sauté the meat and veggies (depending on how high I cook them), and the oven is preheating while that’s going on, and add the 30-40 mins cook time, and you can have this done in an hour, easy.  Smile

Have fun experimenting!

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