Perfect Pancakes with Blueberries

Eureka! We have success! For what? The Perfect Pancake recipe. Thanks to June of Thyme for Food for sharing this recipe!

You see, at our house on any given morning, when I ask the question "what will you eat for breakfast?" the answer will be, probably 9 times out of 10, "pancakes." I have already posted two of our favorite pancake recipes here before, but what I haven't had was just a "plain" pancake recipe. Until now.

What makes these so perfect? I'm glad you ask. OK, you probably didn't ask, but I'll tell you anyway. As for most things I make often, I am looking for a recipe that fits certain criteria. For pancakes the recipe had to fullfill a 'trifecta' of key points for us (yes, pancakes are serious business around our house).

First off, flavor of course. The pancakes have to taste really wonderful - these are just sweet enough without being too sweet and you can taste the hint of vanilla that shines through.

Second, texture when you are topping them - and when you are eating them. They have to be the firm enough to stand up to being buttered. Often at our house that actually means peanut butter - especially crunchy - so you can see why a pancake that just rips apart won't do.

And third, they can't be tough or dry - they have to be soft and fluffy too - but not so soft that they soak up all the syrup and completely fall apart. They should be the perfect balance.

We finally have a winner here. These pancakes fulfill all of the requirements above and are still light and satisfying at the same time. You can eat two or three in a stack and not feel like you've just swallowed a bowling ball for breakfast.

I prefer my pancakes with just butter and syrup, but the PTB of the house really likes his with blueberries. So, since it never hurts to soften him up a bit, we have been throwing some blueberries onto his pancakes - besides, they're good for you, right?

The Simple But Perfect Pancake
The King Arthur Flour All Purpose Baking Book
Makes Eleven 1/4 cup pancakes

2 large eggs
1 1/4 cup (10 oz) milk (full fat)
2 teaspoons vanilla extract (optional)
3 tablespoons (1 1/2 oz) butter, melted, or vegetable oil
1 1/2 cup (6 1/4 oz) unbleached all purpose flour
3/4 teaspoons salt
2 teaspoons baking powder
2 tablespoons sugar, or 1/4 cup malted milk powder

Beat the eggs, milk and vanilla until light and foamy, about 3 minutes at high speed on a stand or hand mixer. Stir in the butter.

Whisk the dry ingredients together to evenly distribute the salt, baking powder and sweetener. Gently and quickly mix into the egg and milk mixture. Let the batter relax while the griddle is heating (or overnight in the refrigerator). The batter will thicken while resting.

Grease and preheat the griddle. The griddle is ready if a drop of water will skitter across the surface, evaporating immediately; if you have an electric griddle, set the temperature between 325°F and 350°F. Drop 1/4 cupfuls of batter onto the lightly greased griddle. Cook on one side until bubbles begin to form and break, * then turn the pancakes and cook on the other side until brown. Turn over only once. Serve immediately.

* If you are adding fruit or chocolate chips or whatever you would add them after the pancake batter has started to set up a bit, but don't wait more than about 10 seconds into it or the batter will be too cooked to hold on to it. I generally add about 1/8 cup of mix-ins.

Pumpkin Pie Pancakes - Happy Thanksgiving!

Happy Thanksgiving!!! Here I give you something we are always grateful for around our house - pancakes! Not just any pancakes though - these are tender, gently spiced with just the right amount of pumpkin flavor and oh so delicious. I say, why wait til dessert to eat the pumpkin pie - start with breakfast.

I hope that everyone has a wonderful day filled with warm memories and great food!

My apologies to my CEiMB friends - I haven't had a chance to make my mac and cheese yet but hope to get to it soon and post it before the 30th!

Pumpkin Pie Pancakes
Source: Dorie Greenspan via Serious Eats
- makes about sixteen 4 1/2 -inch pancakes -

1 cup all-purpose flour
1/4 cup granulated sugar
3 tablespoons (packed) light brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/8 teaspoon freshly grated nutmeg
Pinch of cloves
Pinch of salt
1 1/3 cups buttermilk
2 large eggs
4 tablespoons unsalted butter, melted
2 tablespoons dark rum
1 teaspoon pure vanilla extract
1/4 cup unsweetened pumpkin puree

Maple syrup or ice cream for topping

1. In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, spices and salt. In another bowl, whisk together the buttermilk, eggs, melted butter, rum and vanilla to blend thoroughly. Pour the liquid ingredients over the dry ingredients and mix with the whisk, stopping when everything is just combined. (Don't worry if the batter is a bit lumpy.) With a rubber spatula, gently but thoroughly fold in the pumpkin puree.

2. If necessary, lightly butter, oil or spray your griddle or skillet. Preheat over medium heat or, if you're using an electric griddle, set it to 350°F. If you want to hold the pancakes until serving time (or for up to 20 minutes), preheat your oven to 200°F.

3. Spoon 1/4 cup of batter onto the griddle for each pancake, allowing space for spreading. When the undersides of the pancakes are golden and the tops are lightly speckled with bubbles that pop and stay open, flip the pancakes over with a wide spatula and cook until the other sides are light brown. (These are soft and puffy, so turn carefully.) Serve immediately, or keep the finished pancakes in the preheated oven while you make the rest of the batch.

Ricotta Pancakes with Brown Sugar Cherry Sauce

I just have to share this recipe with you so that if you want to make a special breakfast for any Dad in your life on Sunday, you give this one a shot. The recipe is from the latest issue of Bon Appetit (June 2008). For me anyway, the name pretty much sells itself, but in case you aren't convinced - take a look.

These pancakes aren't heavy, but they are slightly more substantial than a plain ole pancake. They use egg white to help keep them light and fluffy. They are richer and have a bit of a 'creamy' texture to them from the ricotta. With the addition of the cherry sauce (and did I mention it has brown sugar in it... seriously, can you ever go wrong with brown sugar?) these are flat out awesome. I added a bit of almond flavored lightly whipped cream on top which pretty much melted for the most part as you can see because the cherry sauce was still nice and warm.

One tip I can share with you is that this "lightly whipped cream" of mine, is actually my lazy version of whipping cream. You see, I hate dirtying up an extra bowl, just to whip some cream just for me - especially when *sigh* I still don't have a hand mixer (just whisk and stand mixer - weird, I know). I also don't have one of those cool whipping gadgets (and as much of a gadget junkie as I am, just can't justify it...anyway, I digress - I was just so distracted by the pretty red color of the gadget - which actually brings us back to the pretty red cherries!).

So, what's a girl to do? Here you go, it's not terribly earth shattering, but you never know right?

Cream Topping - Shaken, Not Whipped
1/3 cup heavy whipping cream
1 Tablespoon confectioners' sugar (or a bit less, depending on how sweet you like the cream to be)
1/4 teaspoon extract (I used almond here, but I usually use vanilla)

Combine all three ingredients in an empty, clean jelly jar or Mason jar. Put on the lid and shake vigorously until thick. (It only takes about a minute - incidentally, if you keep shaking, eventually you'll have butter - as a random aside, this is how Pioneers made their butter when they were walking across the Country to Utah. It is a fun thing to do with kids some time and the butter is great and creamy. Just omit the sugar and flavoring and shake the cream. You could add a small pinch of salt if you wish.)

Ricotta Pancakes with Brown Sugar Cherry Sauce
(Source: Bon Appetit June 2008 via Epicurious)

Sauce:
1/2 cup (or more) water, divided
2 teaspoons cornstarch
1 tablespoon unsalted butter
2 cups halved pitted fresh Bing cherries or other dark sweet cherries (about 14 ounces unpitted cherries)
2 tablespoons (packed) golden brown sugar
1 tablespoon fresh lemon juice

Pancakes:
3/4 cup unbleached all purpose flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/3 cups whole-milk ricotta cheese
4 large egg yolks
1/2 cup whole milk
3 large egg whites

Vegetable oil (for brushing)

For sauce:
Whisk 1/4 cup water and cornstarch in small bowl. Melt butter in medium nonstick skillet over medium heat. Add cherries, 1/4 cup water, and brown sugar; stir until sugar dissolves. Increase heat to medium-high; add cornstarch mixture and stir until mixture boils and thickens, adding water by tablespoonfuls if sauce is very thick, about 1 minute. Remove from heat; stir in lemon juice.

For pancakes:
Whisk flour, sugar, baking powder, and salt in small bowl. Using electric mixer, beat ricotta cheese and egg yolks in large bowl at medium-high speed until light and fluffy, about 1 minute. Reduce mixer speed to low; add flour mixture alternately with milk in 2 additions each, beating just until blended and scraping down sides of bowl as needed.

Using electric mixer fitted with clean beaters, beat egg whites in medium bowl until stiff but not dry. Fold 1/4 of whites into ricotta mixture to lighten, then fold in remaining whites in 3 more additions.

Heat griddle or large nonstick skillet over medium heat; brush griddle lightly with oil. Drop batter by generous 1/4 cupfuls onto griddle; spread each pancake with offset spatula to form 3 1/2-inch round. Cook until bubbles form on tops of pancakes and bottoms are golden, about 3 minutes. Turn pancakes over and cook until golden brown on bottoms, about 2 minutes.

Transfer pancakes to plates. Top with cherry sauce and cream, if desired, and serve.

Mini Chocolate Chip Pecan Pancakes with Buttermilk Caramel Syrup

If I give you a recipe for the most delicious little pancakes that are like eating dessert for breakfast, say, on a nice Sunday morning, perhaps like tomorrow, will you forgive me for waiting all day to post? Again?

If the pancakes aren't enough, then how about adding on some of the most delicious and incredible sweet, caramel syrup that isn't overly sweet and still has a bit of tang from the buttermilk it is made with?

These little pancakes, which are only about 3-inches across each, are fluffy, tender and studded with pockets of melted, chocolatey goodness plus a few lightly toasted pecan pieces for good measure. Wow. sorry, I just lost my train of thought thinking about these again. I have a sneaking suspicion I may be making these for breakfast again tomorrow.

I first saw this recipe over at Joy the Baker's blog when she made them with milk chocolate. I have made these with milk chocolate too, but with the buttermilk caramel syrup I really liked the contrast of the bittersweet chips instead. I can't imagine that whatever kind of chocolate you wanted to use with this recipe wouldn't just be awesome.

Mini Chocolate Chip Pecan Pancakes
Adapted from Joy the Baker

Makes approx. 24 3-inch pancakes

2 eggs
2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
4 tablespoons butter, melted and cooled
1 teaspoon pure vanilla extract
1/2 cup bittersweet or semisweet (or milk) chocolate chips
1/3 cup coarsely chopped, lightly toasted pecans

oil or cooking spray (for cooking)

Beat together the eggs, buttermilk and vanilla in a large bowl. Add the melted and cooled butter and mix well. In another bowl, whisk together the flour, sugar, baking powder, baking soda, and salt, mix well to combine. Add the flour mixture to the liquid mixture and stir well until mostly smooth. Fold in the chocolate chips and pecans. Let the batter stand while the griddle heats.

Heat griddle or pan over medium heat, or about 350 degrees. Add a teaspoon of oil to the pan or spray with cooking spray. You can test to see if the pan is hot enough by adding a few drops of water, if or when the drops start to dance its hot enough.

Pour 2 Tablespoons of batter at a time onto the griddle for each pancake. Cook on the first side until bubbles that form start to pop. You can also gently lift up the pancake to make sure the bottom is not overcooking, if it is the pan may be too hot and you will need to adjust the heat. Flip the pancake over with a spatula and cook until golden brown. Repeat until all the batter is gone. Let cooked pancakes rest on a heat proof plate in a 200 degree F oven until ready to serve.

Buttermilk Caramel Syrup Recipe

PW's Sour Cream Pancakes

I don't think it is any secret that we eat a lot of pancakes at our house. We eat pancakes in one form or another probably almost every single day. We have a tried and true favorite 'regular' pancake recipe that has been our staple for well over a year or so now. We have another amped up, loaded pancake with oats and apples that we make regularly and love too. My only complaint with either recipe is that there is time - a bit too much of it - involved in letting the batter rest before cooking.

Most days this is fine, but takes a bit more thinking and planning on my part. As you can imagine (especially those of you who have been there) pregnancy has once again turned my brain to mostly mush with very little room for remembering tasks these days.

When I was browsing through Ree Drummond's new cookbook, besides the fact that there were many recipes I knew I had to try right away, I was intrigued and surprised most by a recipe she refers to as belonging to her husband's grandmother, Edna Mae. The main ingredient in the pancakes is a fair amount of sour cream. It is then cobbled together with very little flour, sugar, salt and baking soda. A couple of eggs and some vanilla get mixed in, and somehow, as impossible as it seemed to me that this was going to work, it did. Oh did it ever work!

I have now had this recipe in my possession all of about three weeks and I'm pretty sure I've made it no less than 10 times already. I find myself making sure I have enough sour cream on hand that I can make these any time I want. They are light, tender, flavorful and oh so ridiculously easy to make. If it is just me and the boys at home I make just a single batch (recipe shown below) but if my hubs is home I have to double the batch. These pancakes are incredibly edible and you'll find yourself easily eating several in one sitting (even the kids!). I love love love this recipe and am so glad that Ree included it in her cookbook. I've also tried several other recipes from the book already, including the Cinnamon Rolls and Twice-Baked Potatoes and each recipe has been a total winner in our opinion. This is definitely a cookbook that won't see much of your shelf since you'll be using it on a daily basis.

Edna Mae's Sour Cream Pancakes

SOURCE: The Pioneer Woman Cooks: Recipes From An Accidental Country Girl

By Ree Drummond

Makes about twelve 4-inch pancakes

1 cup sour cream

7 Tablespoons all-purpose flour

1 Tablespoon sugar

1 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1/2 teaspoon vanilla extract

Butter, for your pan or griddle

Butter and Maple or Pancake Syrup for serving

(Directions are ad libbed by me - get the book and read PW's step by step directions and photos for yourself - much more entertaining).

Heat your iron skillet or griddle over medium-low heat till nice and hot.

In a medium sized bowl gently stir together the sour cream, flour, sugar, baking soda, and salt until just barely combined, not even all the way.

In a small separate bowl whisk together the eggs and vanilla. Add to the flour and sour cream mixture and stir again very gently until just barely (or not even quite all the way) combined.

Melt a generous amount of butter in the skillet or on your griddle and pour the batter a scant 1/4 cup at a time.

Cook for 1 to 1 1/2 minutes, then flip and cook another 45 seconds remove to a plate. Repeat with the remaining batter, melting more butter as needed. Serve hot with butter and syrup.

Weekend Breakfast Blogging - Healthy Eats (Yes, Me, Healthy)

Healthy. Yes, me. I know, hard to believe! I stumbled across this recipe a couple of years ago when I was looking for a healthier, non-dairy way to make pancakes for Aidan that would get him some better nutrition. When I found the recipe on this New York apples website I thought, well, we'll give it a try.



I really didn't know how they would turn out the first time I tried them. Though they are a bit more of a crumbly pancake once they have syrup on them, they are delicious. We all love them and Aidan especially does, whether I make them into waffles or pancakes - and a big hallelujah for anything that Aidan will eat that is remotely good for him.

These pancakes which include such ingredients as apple, oats, yogurt, milk, egg, wheat flour and cinnamon, have great staying power too, unlike a lot of pancakes that leave you hungry before lunch.



I've linked to the original recipe here because they have a lot of other good apple recipes on this website. I've given you my version below, which only differs in the addition of the cinnamon (I don't think the apple folks would object, after all apples and cinnamon go together like, well, apples and cinnamon, right?). Also, because of Aidan's dairy allergy I haven't ever actually made this recipe without vanilla soymilk and vanilla soy yogurt. Oh, and I also really like that this recipe doesn't have any salt added to it.

I thought that this would actually qualify as a vegetarian breakfast, though obviously not vegan. Either way, we love it and since we have much love and respect for our vegetarian/vegan friends, freely and openly admit we would die of starvation (why am I speaking in the royal "we" voice? I have no idea. Just humor me.). I know I could never live on veggies alone (mainly because, I really don't like too many veggies - I am trying to change this). So, I thought I would enter this into the Weekend Breakfast Blogging event being hosted this month by Tasty Palettes - this month the theme was for healthy breakfast eats. I hope that you will all agree, that this fits the bill.

Apple Oat Pancakes

1 large apple, cored, peeled and grated (I use Gala, because it is what we usually have on hand)
1 cup quick oats (yes, they have to be the quick 1-minute oats)
1 cup soy milk (we use vanilla, again, it is what we have on hand)
1 cup vanilla soy yogurt
3 eggs
3/4 cup whole-wheat pastry flour (I just like it because it is a little softer)
3/4 cup all-purpose flour
3/4 tsp baking soda
3/4 tsp baking powder
1 tsp ground cinnamon
1/4 cup canola oil

Combine the grated apple, oats, milk, and yogurt in a large mixing bowl.



Stir well to combine. Let sit and mingle for 15 minutes (don't skip this step, if you do the oats won't cook right - use the time to let your griddle heat up).

In another bowl combine the wheat flour, all-purpose flour, baking soda, baking powder, and cinnamon. Whisk to combine well.

Add the eggs to the apple oat mixture and mix to combine well.



Add the dry ingredients on top of the wet and stir to combine well. Add the oil and stir that in well.



Ladle the batter onto a hot, light oiled griddle (unless non-stick) and cook til browned on the first side (about 1 1/2 minutes at 350 degree F). Cook on the other side. Serve hot with your choice of butter or, if you are like the boys at my house, your favorite peanut butter, and some maple syrup.



Enjoy!

My Quibblo Personality Quiz Result for: The Dozen Cupcakes Quiz

The Dozen Cupcakes Quiz

Pancakes and Syrup Cupcake "you won't believe it: a pancake cupcake topped with maple buttercream, available with or without a piece of local bacon" You are very laid back and very traditional. You like to spend your free time lounging around in flannel pajamas, sipping hot coffee and reading by the fireplace. Nothing much perturbs you, and you settle household disputes through "family conferences" around the kitchen table. Family is important to you, and during the holidays, your house is always full of relatives!

Fun quizzes, surveys & blog quizzes by

Seriously, should it come as any surprise that 1) it is a PANCAKE cupcake and 2) there is bacon involved? I thought this quiz (at least my result) was spot on and funny enough to share. Now my question is, why don't I get the recipe with my results? Hmm? Quibblo I'm talking to you? I would TOTALLY make and eat these and maybe, just maybe I would stop eating chocolate cupcakes for breakfast. OK. That last part is a lie, but at least there would be some variety.

Speaking of cupcakes, check out the new theme, chosen by the latest Art You Eat winner, the fabulous CB (aka Clara) at i♥cuppycakes! and her oh so darling Caramel Apple Cupcakes for the Autumn round of competition. Get ready to make some inspired cupcake madness!

Pancake Love - Aebelskivers & Buttermilk Caramel Sauce

A few years ago some good friends of ours introduced us to these little round wonders. As an alternative to regular pancakes these are light, puffy and fun to make. They really aren't any more difficult to make either. Besides the opportunity to get creative with just about any kind of filling you can dream up makes a nice way to have a little fun or dress up breakfast for someone you love.

A little history about the Aebelskiver can be found here, and here as well as another recipe here that is sweeter than the version I have below. Once you add the buttermilk caramel syrup we always serve with ours though you definately don't need a lot of sugar in the batter.



Aebelskivers

2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs, separated
2 cups buttermilk
oil for the pan

Heat the aebelskiver pan over medium-high heat.



Place together the flour, baking soda and salt in one bowl and whisk together to combine. In another bowl whisk together the buttermilk and egg yolks.



Whisk the egg whites to soft peaks.



Pour the buttermilk over the flour mixture and stir just enough to combine.



Fold the egg whites into the mixture gently.



Place about 1/2 teaspoon oil into each cup of the pan and heat.



Test a little bit of batter in the oil. It should start bubbling immediately if the oil is hot enough. Scoop about 1/8 cup of batter into each cup.



Allow the batter to brown and using a fork or a couple of skewers to roll the ball over to brown the other side. Remove from oil onto a plate with some paper towels.



Serve hot with the syrup.




Buttermilk Caramel Sauce

1 cup sugar
1/2 cup buttermilk
1/2 cup butter
1 teaspoon light corn syrup
1/2 teaspoon baking soda
1 teaspoon vanilla



Place all ingredients, except the vanilla, into a medium saucepan over medium heat.



Stir together and bring to boil. Allow to boil 5 minutes.



Stir in the vanilla, off the heat. Serve warm.



For the filled pancakes:



My favorite variation is chocolate or strawberry jam. After pouring the batter into the pan, place a small amount of chocolate or your favorite jam in the center, try to push it down enough so that it is in the center of the ball. Cover the filling with a little bit of batter to cover it.

Kindergarten Cupcakes

So, I have been trying to be very proactive about volunteering at Aidan's school. It is a charter school that is "service learning" oriented so all families are required to volunteer at least 30 hours through the school year. School is only one month in and I am already almost half way there, so it isn't going to be a problem getting our time.

One of the things I did to volunteer was to help with the food at the fall fundraiser "fiesta." Basically, my help entailed helping make some Carne Asada for tacos (more on that soon - promise) and helping make quesadillas at the function (which were insanely popular - we couldn't slow down all night!).

The mini cupcakes you see here were from going in to Aidan's kindergarten class last week to talk about "Community Helpers" - in this case, being a baker. Now, technically, I have done very little along these lines so far and am just getting started (a couple of cakes so far). Anyway, they needed someone to take the time and I had 5 minutes to talk to the kids so it was a win-win situation. I decided, as a mom of one of the crazy, wound-up 5 year olds in the class, that since we were going to let the kiddos have cupcakes as a treat that day that I wanted them to be better (aka, slightly healthier and less of a sugar rush) than regular cupcakes.

I think these little darlings did a great job. They were actually really great without the frosting and warm from the oven as mini-muffins too. We will definitely be making these again since Aidan and I couldn't get enough of them! The cupcakes themselves are patterned after the ones I made a while ago and the frosting was inspired by Peabody's amazing looking cupcakes.

So, here I give you my very first cupcakes for Aidan's kindergarten! I sent home copies of the recipe to all the parents in the hopes that since these are so easy to make they would take the time to start teaching (if they aren't already) their kids to bake.

All the kids in the class were super excited about the topic so I'm sure they would all love to do it! There was an awful lot of kids that thought making pancakes was the epitome of baking though (which actually made me feel good that it sounds like I'm not the only mom who ends up feeding their family pancakes a few times a week). Anyway, you really should give these a try - as I said, they don't need the frosting, but well, why not?

Since these aren't your average, everyday, buttercreamed cupcakes I am sending these over to Fanny at Foodbeam for this month's Sugar High Friday. If cupcakes are dying, I think this rendition is a good step in the right direction! Don't believe me - just look below to see what Aidan thought of them!

Peanut Butter Banana Chocolate Chip Cupcakes

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 tablespoon wheat germ
1 1/2 teaspoons double-acting baking powder
1/2 cup firmly packed dark brown sugar
1/4 cup creamy peanut butter
3 tablespoons unsalted butter, softened
1 large ripe banana
1 large egg
1/2 teaspoon vanilla
1/2 cup milk
3/4 cups semisweet mini-chocolate chips (reduce amount to 1/2 cup if using regular chocolate chips)

In a bowl whisk together the flours, the baking powder and wheat germ. In another bowl with an electric mixer cream together the brown sugar, the peanut butter, and the butter. Add the banana and beat well, then add and beat in the egg and the vanilla.Beat in one-third of the flour mixture, then half of the milk, followed by half the remaining flour, then the remaining milk, ending with the remainder of the flour mixture. Mix each addition in gently and only until incorporated. Last, stir in the chocolate chips.Divide the batter among 12 paper-lined 1/2-cup muffin tins and bake the cupcakes in the middle of a preheated 350 F oven for 20 to 25 minutes, or until a tester comes out clean. Turn the cupcakes out onto a rack and let them cool completely.

Chocolate Ovaltine Whipped Cream Frosting

1 cup heavy whipping cream
1 cup powdered sugar
4 Tablespoons Ovaltine

In a large bowl, whip the cream until it forms soft peaks. Add sugar and Ovaltine. Beat until stiff. Frost cooled cupcakes with whipped cream frosting. Top with a Whopper (malted milk balls).

Cornmeal Griddle Cakes - Homegrown Gourmet #6 - Breakfast

Long ago my ancestors traveled across the country by covered wagon and horseback to Utah with the first settlers to arrive in the Salt Lake Valley. Utah has a great history of Pioneers trekking cross country and from far away lands to find a place to call home and practice their religion without persecution. My (I don't know how many greats) grandfather was one of those, along with his wife and children.

I've always been proud of my Pioneer heritage. I can't begin to imagine what they went through to get here. Before he made it this far, my ancestors came here from Germany, England and Switzerland. Here is even a clip from the Daughters' of the Utah Pioneers Museums' website about one of his experiences, "This large, square grand piano was brought to Utah in 1862 by Abraham Hunsaker. They managed to get the piano as far as eastern Wyoming and then were forced to bury the piano. The piano was wrapped in buffalo robes and was buried in the desert." I wish I had a larger picture, but here is the actual piano, now in the museum.

Back in his day, Abraham was a prominent member of the community. Here is even a picture I found from the National Archives from when they drove in the golden spike conneting the railroad from East to West at Promintory Point, Utah. That is Abraham circled.

So, while griddle cakes may not seem gourmet, this is definately homegrown and as local as we can get.

Anyway, among some of the other things that Pioneers ate coming across the mountains and plains they would eat Johnny Cakes, which were cornmeal griddle cakes. The funny thing is that I never had these growing up that I can remember. The first time I remember having them was about 7 years ago at a friend's house. Though I don't make them often, they are quite a treat. They are especially nice with butter and warm maple syrup, but adding caramelized bananas and serving some brown sugar glazed bacon along the side makes these a really special breakfast.

Since the theme for this month's Homegrown Gourmet was Breakfast, I thought I would send these light and lovely pancakes to Michelle at Culinography. I can't wait to see the round-up, so be sure to check it out!

Corn Meal Griddle Cakes

2 cups buttermilk
2 eggs, separated
1 1/4 teaspoon salt
2 tablespoons melted butter
1 teaspoon baking powder
1 teaspoon baking soda
1 cup corn meal
1 cup all-purpose flour
1 tablespoon sugar

Beat the eggs whites until stiff peaks form. Melt the butter in a small pan on low heat on the stove or in a small container in your microwave oven. Sift the white flour, measure one cup into sifter again. Add baking powder, soda, salt, sugar and corn meal. Sift again. Beat the eggs until lemon yellow, add 2 cups buttermilk and stir to blend. Then add the dry ingredients and beat until smooth. If the batter seems too stiff, add extra buttermilk. Add the melted butter and stir. Then fold in the beaten egg whites. Bake on a hot griddle. (Makes about 12)

Kid Friendly Friday #1: Mr. Crunch Sandwich

In an effort to keep track of ideas for things to feed the crazy five-year old monster (and yes, monster is a term of endearment in our house) I live with (and an effort to be more creative in feeding him) I am instigating Kid-Friendly Friday's. It is pretty much to keep me in line.

I need more ideas of easy to make, easy to eat, Aidan friendly meals that, hopefully, are somewhat healthy. I'm not saying these are going to be earth-shattering ideas or that they will be super duper nutritious. But, it will help me keep track of what he likes and what works.

Since Aidan's main source of food is still currently pretty much pancakes all the time, well, things could pretty much only go up from here.

For my first attempt I made something I am hereby dubbing a "Mr. Crunch Sandwich." Why? Well, to protect the innocent in this attempt and not have anyone accuse me of butchering any sacred cooking traditions I am not calling this what the idea was inspired from. The long and short of it is this is a grilled cheese and ham sandwich, dipped like french toast in a simple mixture of egg with a little salt, pepper and milk and fried in a little butter until hot, melty and a little crispy on the outside.

The Kiddo rated this one as five stars - which for him is the tops! We served along side some cold, crisp apple slices. We will be doing this one again I can tell.

Mr. Crunch Sandwich
Makes 1 sandwich

2 slices of sandwich bread of your choice, I had white on hand
1 slice American cheese (not my favorite choice, but this is what the kiddo likes)
1 slice black forest ham
1 teaspoon butter
1 large egg
1 Tablespoon non-fat milk
salt and pepper to taste

In a small, shallow bowl, beat the egg with the salt, pepper and milk to combine well.

Heat a grill pan to about 350 degrees (moderately high heat). Briefly heat the slice of ham to heat it well. Butter each slice of bread on the 'inside' of the sandwich and layer with the cheese and ham. Put the bread slices together and briefly dunk the sandwich on both sides in the egg mixture. Lightly butter the grill/griddle pan surface and place the egg-dipped sandwich in the buttered area. Cook until well browned and golden. Flip the sandwich and repeat the browning process on the other side, pressing the sandwich as flat as you can with the back of the spatula and browning the sandwich well.

Slice and serve.

Side ideas: Apple slices, carrots and ranch dressing, red seedless grapes, tomato soup, honey mustard sauce.