Tag Archives: Breakfast

Samoan Pancakes

18 Aug

There are so many fun versions of pancakes! I love me a good ol’ fashioned flap jack, but breakfast is so much more exciting when you try something a little different. This recipe is another from my grandma’s stash. They lived in Tonga and Hawaii for most of my mom’s life, so I trust Grandma’s islander recipes! And my kids love that they can eat these pancakes with their fingers. 🙂

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Ingredients:

3 cups flour

3 tsp baking powder

3/4 cup sugar

2 eggs

1 1/4 cups milk

Drop by teaspoons into hot oil. Deep fry until golden brown and cooked through. Served buttered with syrup, or coat in sugar.

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Cinnamon Roll Waffles

2 May

Ok, so this is not a recipe. I cannot, in good conscious, call something that has one ingredient (and that one ingredient happens to be prepackaged) a recipe. But, it is a pretty darn clever way to make breakfast in 2 minutes. We are having a birthday at our house today and have all kinds of crazy things to do on top of celebrate my munchkin’s special day, so everything on the menu is slotted for “as easy as can be.” My kids loved the icing on top and still wanted to drown theirs in syrup. My husband, on the other hand, declined syrup. His comment was: “No thanks. I’m not even going to pretend that this is a waffle.” Fair enough :). But they really turned out tasty. Kind of a toasted cinnamon roll!

P.S. I will never, ever get used to opening these darn ‘pop open’ refrigerated packages! I seriously have a mini panic attack just before I start twisting the things – my entire body tenses up in preparation for the inevitable, yet never predictable, POP! And it’s almost worse when they don’t pop, and you have to press on the seam to make them do it. It kills me. I am aware that this is highly irrational, but that changes nothing.

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Ingredients:

2 pkgs refrigerated cinnamon rolls

waffle iron

Pop open cinnamon rolls and separate. Place a roll in each waffle section of waffle iron and press down firmly. Cook until golden brown. Top with icing or syrup…or both!

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Coast Toast

21 Apr

This is no ordinary French Toast…I cannot impress upon you how serious I am…this is NO ORDINARY French Toast. So, so good – I actually preferred not to put syrup on mine. How many French Toast recipes can stand on their own with out a little drizzle of syrup? Not many!!! I also tried it with a fruit compote, which was super tasty – but I really just loved it plain. Perfect amount of orange snuck in there. Perfectly complimented by the dusting of powdered sugar. Just…well, perfect.

P.S. Happy Easter!!!

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Ingredients:

1 loaf soft French bread

1 qt whipping cream

10 eggs

3/4 cup orange juice

1/2 cup sugar

pinch of salt

2 Tbsp vanilla

2 Tbsp orange flavoring

Combine all ingredients. Pour over bread slices. Cover and refrigerate at least one hour. Remove bread and discard liquid. Spread butter on a flat grill. Cook bread until golden brown on both sides, then bake at 450^F for 5-7 minutes or until bread is puffed up like a soufflé. Dust with powdered sugar. Serve immediately.

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Original recipe: www.brocktonvilla.com

 

Orange Sunrise Pancakes

31 Mar

While I love a traditional buttermilk pancake, it is always nice to throw a little variation in there. These pancakes make me feel like I’m eating breakfast at a nice little B&B…I have to close my eyes and ignore the milk spilling and cries of, “She took my seat!!!” but close enough. 🙂

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Ingredients:

Pancakes:

2 large eggs

2 cups buttermilk or soured milk

2 Tbsp butter, melted

1/2 cup heavy cream

1/4 cup orange juice

1 tsp orange zest

1/2 tsp salt

2 Tbsp brown sugar

1 1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp vanilla

2 1/2 cups flour

Combine wet ingredients then add dry, Mix until combined. Pour batter onto skillet set at 325^F and cook each side until golden.

Berry Compote:

2 cups of frozen or fresh berry of choice (I used a mixed berry frozen pack)
Juice of 3 limes
2 cups sugar

Combine everything in a bowl to coat, and then heat over a medium flame until the berries liquify and if you stir a spoon through it, you can see the bottom of the pan for a beat. Basically, it should look kind of syrupy. Serve warm over pancakes.

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French Toast Rolls

20 Mar

Soccer has started. This means that I will be making breakfast for dinner many, many, many times during the next couple of months. Here is an awesome variation of french toast! My kids, of course, still had to add syrup, but the filling was good enough for me. Get creative with what you stuff with. 🙂 I used different combos: raspberries and cream cheese, Nutella and raspberries, and Nutella and cream cheese. My favorite was the Nutella and cream cheese!

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Ingredients

 

  • 8 slices white sandwich bread
  • softened cream cheese, diced raspberries, Nutella (or whatever fits your fancy! – bananas, strawberries, peaches…)
  • 2 eggs
  • 3 tablespoons milk
  • 1/3 cup granulated sugar
  • 1 heaping teaspoon ground cinnamon
  • butter, for greasing the pan

 

  1. Cut the crust from each slice of bread and flatten it out with a rolling pin.
  2. Place about 1-2 teaspoons of your chosen filling 1 inch from one end of the bread in a strip. Roll the bread up tightly and repeat with the remaining pieces of bread.
  3. In a shallow bowl whisk the eggs and milk until well combined.
  4. In a separate shallow bowl mix the sugar with the cinnamon.
  5. Heat a skillet set over medium heat and melt a tablespoon of butter.
  6. Dip each bread roll in the egg mixture coating well and then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides, about 2 minutes per side. Add butter to the pan as needed.
  7. Add cooked rolls immediately from the pan to the cinnamon sugar and roll until completely covered in sugar.

 

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Original recipe: http://www.the-girl-who-ate-everything.com/2013/05/french-toast-roll-ups.html

 

Fluffy Pancakes

22 Jan

Mmmm…pancakes. We like to go the creative route on really special mornings and make ‘animal’ pancakes. I’m pretty good at it, if I do say so myself. There is always that little twinge of guilt when you cut of the head of your horse or turtle, but if it’s a good pancake, you get over the grief real quick.

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Ingredients:

3/4 cup milk

2 Tbsp white vinegar (combined with milk and sit for 10 min to sour)

1 cup flour

2-3 Tbsp sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 egg

2 Tbsp melted butter

1 tsp vanilla

Combine the milk and vinegar in a small bowl for 10 minutes to sour. Set aside. Combine dry ingredients in a bowl. In a smaller bowl, whisk the soured milk, egg, vanilla, and melted  butter together. Pour into the dry ingredients and whisk until most of the lumps are gone, but do not over mix. The batter will be thick. Let the batter sit undisturbed for 10 minutes. After 10 minutes, you will see bubbles in the batter – DO NOT STIR AGAIN.

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Gently dip out 1/2 cup batter and place on a buttered grill or frying pan. Cook until bubbles appear on the surface of the pancake and then flip and brown the other side.

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Original recipe: coleensrecipes.blogspot.com

French Toast

12 Sep

I don’t usually use a recipe for french toast – it’s kind of crack a couple eggs, add a little milk, maybe a shake of cinnamon…but I decided to try this one out because it was labeled ‘Yummy French Toast.’ Maybe that’s a silly reason, but I guess the word ‘yummy’ spoke to me that day. And am I ever glad that it did! It is more than yummy – don’t skip the syrup because that’s what makes it really extraordinary.

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Ingredients:

8 pieces texas toast bread

3 eggs

3/4 cup milk

2 tsp vanilla

1/4 tsp cinnamon

1/8 tsp nutmeg

Mix eggs, milk, vanilla, cinnamon, and nutmeg in a bowl. Dip texas toast bread in mixture, both sides, and cook on griddle. Serve with Buttercream Syrup.

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Breakfast Cups

9 Aug

I’m listening to two of my kids scream bloody murder next door because, heaven forbid, we are making them go to bed. I can’t think of anything witty to write due to their wailing distractions. I want to go to bed. Not sure what their issue is.

So, I’ve discovered while compiling all the recipes that I want to add to this here blog, that I must really like breakfast food. Here’s another – wahoo. This one is nice because you can make a bunch before hand, and keep them in the fridge or freezer. Throw them in the microwave for a quick zap before you head out the door, and you have a portable, way-better-than-a-hot-pocket breakfast. Feel free to branch out and get crazy on the fillings. We’re a very bacon type family, so that’s a no brainer; but peppers, salsa, mushrooms…the possibilities are endless! But you might have to find a muffin tin with giant cups if you go too out of control. 🙂

Hey, they are quiet…there is a little sniffing going on. Either Daddy made them cry and feel really bad about giving us such a hard time, or my six year old is still suffering the consequences of not blowing her nose when it is runny. It could probably go either way.

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Ingredients:

5 eggs

1/2 cup milk

9 pieces of bacon, cooked and broken up into bits

salt and pepper to taste

shredded cheddar cheese

2 cans refrigerated crescent rolls

Preheat your oven to 350^ F and spray a 12 cup muffin tin with non-stick cooking spray. Divide crescent rolls and mold them into the muffin cups, lining the entire cup. Repeat this process for the remaining muffin cups. Mix eggs, milk, salt and pepper in a separate bowl. Put bacon bits into the bottom of each muffin cup, then fill each cup half way with egg mixture. Top with shredded cheddar cheese. Place in oven and cook for 20-25 minutes until eggs are solid, the edges of the crescent rolls are golden brown, and the cheese is melted. If you fill the cups too full with the egg mixture they will overflow, so be careful! Or put a cookie sheet below your muffin tin to catch any spills.

*If you don’t have crescent rolls, you can use a regular slice of bread as the ‘cup.’ Simply trim the off the crust and roll each slice of bread flat with a rolling pin. Mold into the muffin cups and brush the edges with melted butter. Fill as suggested above.

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Swedish Pancakes

31 Jul

Today was my beautiful mother’s birthday – not a day over twenty-one! 🙂 We spent the morning shopping with her, filling in the wardrobe gaps she had for her upcoming trip to Hawaii (still trying to figure out how I’m going to cram myself into her suitcase for that one), and the afternoon playing dress-ups and swimming. The funny thing is that, even though she was supposed to focus on herself today, she took the baby so that I could browse, pushed around a giant double stroller so half of my kids could stay contained, and all six grandkids that were in tow left the store with a stuffed animal each, courtesy of Grandma. She let me nap while my kids destroyed her house playing with the mounds of treasures that I remember playing with as a kid – she kept it all! And again held the baby so that I could swim with my other kiddos. That is my Mom. And if anyone in the world deserves to have a happy birthday, it is her. I love you, Mom!

When we got back from shopping, the kids were antsy and hungry. You can imagine their delight when they saw the giant stack of pancakes on the counter, left over from breakfast – I don’t think my mom has ever not doubled this recipe. It is a staple for our famously enormous Christmas breakfast, which is almost as awesome as having pancakes for lunch after getting dragged around department stores – just ask my kids!

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Ingredients:

2 eggs

2 cups milk

2 Tbsp sugar

1 tsp salt

1 1/2 cups flour

1/4 cup butter, melted

Add together eggs, milk, sugar salt, and flour and beat until smooth. Slowly add melted butter and mix well. Cover un-greased pan with thin layer of batter (crepe style). When edges are brown, turn with spatula and brown the other side. Roll and serve with syrup- add additional toppings if desired.

Lemon Syrup

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German Pancakes

3 Jul

This blog is getting to my subconscious. The last two nights I have had dreams about my recipes – and that is impressive because my baby has not been sleeping well, which means I have not been sleeping well. I’ve had barely enough time to close my eyes, let alone dream! The first one was about the Sugar Cookie Bars. My aunt was apparently preparing to feed a lot of people and needing an easy dessert. I pitched that baby to her like a used car salesman! That’s some serious recipe love, my friends. Last night, it was lasagna. The ironic thing is that lasagna isn’t even on the blog menu right now…maybe my subconscious is trying to tell me something. The great thing about my lasagna dream was that I was apparently some sort of spy or secret agent – I was also apparently attending a potluck that required me to bring an entree. It’s hard to balance one’s super secret life of espionage and make dinner as well, so I did what any self-respecting agent would do – I broke into someone’s home to bake my lasagna and fought off six bad guys as I carried the hot pan back out to my awaiting escape vehicle. And I’m not even making this up. I have a pretty potent imagination. I made it out without spilling a drop, only to find that the other lasagna I had stashed in the trunk (doesn’t everyone carry around a spare lasagna in their trunk?) had been dumped upside down leaving a mess of marinara and noodles everywhere. I blame the get away driver. And on that note! Today’s recipe is German pancakes, or as my kids call it, “eggs with syrup” (real original, I know). It’s breakfast food, but I tend to make breakfast for every meal except breakfast. 🙂

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Ingredients:

6 Tbsp butter

6 eggs

2 Tbsp sugar

1 cup flour

1 cup milk

1/2 tsp salt

Preheat oven to 380^F. Melt butter in 9×13 baking dish in oven while oven is heating. Mix all ingredients. When butter is melted, pour batter into baking dish. Cook for 20-25 min. The sides of the pancakes will rise high above the edges so make sure your racks are low enough in the oven to accommodate. Serve with Lemon Syrup! 

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