Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts

1/23/15

Fresh Lemon Ricotta Pancakes- Wildflower Bread Co. Copycat





For the past few years, we've spent a lot of time in Phoenix at baseball tournaments. Phoenix seems to be the chain restaurant capitol of the U.S. !  You know my rule about eating out while on the road, right?
Rule number one:
No eating at places we have back home.
Rule number two:
Refer to rule number one.

When we go on a baseball trip, I never really plan on eating good food due to two main reasons:
1. Baseball trips usually involve carting around boys who aren't interested in eating much besides pizza and burgers, and more pizza and burgers. And Powerade.
2. The games are usually at 8am and 3pm. Not always, but it seems like it.  Right when the thermometer hits about 118 degrees. By the time you return from the morning game, it's time to grab a quick lunch and head back to the field. After you've stuffed yourself with Red Vines, sunflower seeds and Diet Coke for the second time in one day, and if you're in Phoenix in June, all you want to do after the second game is pass out on your bed in the hotel room and cool off.
For the rest of your life the evening, then get up and start the process again.
It seems like the movie Groundhogs Day :)
Really though, all joking aside, good times. Great memories.


NorCal Valley 2014 18U team



These two.  Trouble.

Soaking baseball pants in the hotel tub.
The only way to get red dirt out.
Hot water, TIde and soaking. 

keeping cool. 

Championship game. West Coast Regional, USA Baseball.
we lost :(

Had to buy these shades for summer road trips...

Looking for good restaurants takes a back seat at ball tourneys.  I usually head into survival mode which means- try to find a place to eat that doesn't either fry their entire menu and/or are known for their drive thru!
Occasionally, I  get lucky and find a place like Wildflower Bread Company. It's an Arizona chain (on the approved list of chains for vacay dining, because it's not in Utah). I love Wildflower's Lemon Ricotta Pancakes. They're light and fluffy and taste far better than anything you're used to eating in a semi-fast food place, or any place, for that matter!
If you've never made pancakes from scratch, this recipe is quick and easy and something you'll be able to enjoy in just a few minutes after mixing together.   I promise you this- you'll wonder why you ever bought a box mix, and vow to never, ever go there again.







Fresh Lemon and Ricotta Pancakes
A Bountiful Kitchen
print recipe

2 eggs
1 cup ricotta
2 tablespoon sugar
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1/2 cup water
3/4 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Heat griddle to medium high heat or 350 degrees. You may also wait to heat griddle until after the pancakes are mixed. I do this before mixing the batter because my griddle takes a while to fully heat.
In a large bowl, whisk the eggs. Add ricotta, sugar, lemon juice and lemon zest. Whisk together.
Add the water and whisk again.
Add the flour, baking soda, baking powder and salt all at once. Mix just until the wet and dry ingredients are incorporated.  Do not over mix. The batter does not need to be smooth. Let sit for a couple of minutes.
Grease hot griddle with little butter or oil.
Check the batter, it should be similar to the  consistency of a cake batter that can barely be poured.
Using a 1/4 cup measure, scoop out the pancake batter onto the griddle. Cook until the edges of the pancakes bubble and the bubbles pop. Flip the pancakes. Do not pat down. Do not flip more than once. The pancake is done when you quickly touch the middle of the pancake with a spatula, and the pancake springs back. If the batter is too thick, thin with a little water or milk.
Serve immediately with fresh blueberries and syrup.
Serves 4.

Tips:
-Bottled lemon juice may be substituted, but fresh is best.
-This recipe is easily doubled, if doubling, you may use 3 eggs instead of 4.


1/19/15

Banana Bread with Coconut Oil













A while back, a reader suggested I try using coconut oil instead of butter in my favorite banana bread recipe. I was a bit hesitant, but so glad I switched out coconut oil for butter because the result was
W O W! Sometimes a fat substitution = less flavor, or inferior flavor, or a less than desirable texture. Not so with coconut oil.




Opinions differ on the benefits of coconut oil, but most critics agree coconut oil is better for your body than butter.  If it's better for you, and taste is not compromised, I'm in.
I also experimented a bit with a pineapple banana bread and a chocolate loaf variation.
Loved all three, recipes below.
Give it a try.
I think you'll love it too.







Banana Bread with Coconut Oil 
A Bountiful Kitchen
print recipe

1/2 cup coconut oil
1 cup granulated sugar
1/2 cup brown sugar
1 teaspoon vanilla
2 eggs
1/2 cup buttermilk
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 very ripe, mashed bananas

Grease and line (with parchment paper) one large or two medium loaf pans.
Preheat oven to 350 degrees, place rack in middle of oven.
Place the coconut oil, sugars and vanilla in a bowl. Mix on medium speed until oil and sugars are combined and smooth. Add eggs. Beat for an additional minute on medium speed, add buttermilk until combined.
Add all dry ingredients. Mix on low speed just until wet and dry ingredients are combined, about 20 seconds. Add mashed bananas and mix on low for about 1-2 minutes, scraping down sides and bottom of bowl one time to make sure the ingredients are all incorporated. Blend until bananas are mixed in well with other ingredients. Do not over mix, do not mix on high speed.
Spoon batter into prepared pans.
Bake at 350 degrees for 40 minutes (for two medium pans) 50-55 minutes for one large loaf pan, or until toothpick inserted in middle of loaf comes out with a few moist crumbs attached. When the loaf is touched in the middle, the loaf should spring back.

Pineapple-Coconut Bread
1/2 cup coconut oil
1 cup white sugar
1/4 cup brown sugar
2 eggs
1/2 cup buttermilk
1/2 cup crushed pineapple, drained
1/2 cup sweetened flake coconut
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 ripe bananas, mashed

Chocolate Banana Bread
same ingredients as original banana bread with the addition of:
1/3 cup unsweetened cocoa powder
1 cup semi sweet chocolate chips
Add the cocoa powder and chocolate chips at the same time the flour is added to the bowl. Mix as directed.

Tips:
-To line the pans with parchment, I place the paper on a counter, then place the pan on top of the paper. Trace around the bottom of the pan with a pen, then cut out the shape and place in the bottom of the pan. I usually double or triple the paper and cut several out at one time. You may also purchase pre cut liners in a baking supply store. I always recommend using a liner so the bread does not stick to the bottom of the pan. I also always grease with spray oil the bottom and sides of the pan to insure the bread does not stick.
-For the best banana bread, the bananas should be very ripe. I use bananas that have black skins and are so soft, they can easily be mashed with a fork in a small bowl. If the bananas are extremely ripe, and you are using a stand mixer, the bananas may be added whole and will easily break up with the use of a paddle attachment.
-Remember, do not over mix the bread. If the mixer is set on a high setting, air will be mixed into the batter and the bread will have a light texture, instead of a dense texture, which is desired in a quick bread.
-If you have an abundance of bananas and no time to make banana bread:
Peel the whole, ripe bananas.
Place the whole bananas in a ziplock bag. Freeze until ready to use.
When ready to use, thaw on counter, or place in microwave for a few minutes or until softened and thawed. Drain any water off of thawed bananas before using.


12/18/14

Berry Merry Coffeecake








Coffeecake is always on our list for Christmas breakfast. I love it because it's easy to make and can be made either Christmas morning or the day before. It's a one bowl, mix and bake type of dish. Perfect for when you're in a hurry, but want something special for your Christmas table.
One more week!



Berry Merry Coffeecake
A Bountiful Kitchen
print recipe

Cake:
1/2 cup butter, softened
3/4 cup light brown sugar
2 large eggs
1 cup vanilla or plain yogurt
1 3/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 cup berries fresh or frozen (in the winter, I use a frozen tri-berry mix)

Topping- 3 choices (using all three looks extra festive) :

Streusel (optional) or sprinkle with powdered sugar, or drizzle, listed below
1/2 cup sugar
1/2 cup flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup melted butter
1 cup chopped pecans

and/or

drizzle:
1 cup powdered sugar
1-2 tablespoons cream
dash of salt
1 teaspoon almond or vanilla extract

and/or
powdered sugar, in a shaker

Grease the bottom and sides of a 10-inch Spring form pan. Preheat oven to 350 and set the rack in the middle of the oven.
Cream the butter and sugar. Beat in the eggs. Add yogurt and blend well. Add all of the dry ingredients to the bowl. Mix just until the wet and dry ingredients are incorporated. Fold in the berries. Spread the batter into the prepared pan (it will be thick).
Prepare the streusel topping by mixing all of the ingredients together in a bowl. Sprinkle over the top of the cake, if making with streusel, otherwise, just bake the cake without a topping.
Bake for 25-35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool for about 10 minutes, and run a knife around the sides of the Spring form before detaching the side form.
When cake is completely cool, whisk powdered sugar in a bowl, add cream, salt and flavoring. Drizzle with a spoon over the cake. Let sit for about 30 minutes before cutting. Sprinkle with powdered sugar just before serving. 

Tips:
-This may be made the day before serving. After the cake is cooled, remove the springform side and cover with foil. 
-If the powdered sugar "melts" into the cake, simple sprinkle again. I often sprinkle the pieces on a serving plate as well. 
-You may use all three toppings if you like! 
-If you don't have vanilla or plain yogurt, you may use fruit on the bottom style yogurt, simply scoop the yogurt off the top of the fruit and add to the cake, discard fruit layer. Sour cream may also be substituted.

12/15/14

Overnight Croissant Breakfast Bake






What are you planning for Christmas breakfast? Hopefully not some ho-hum breakfast casserole! My Overnight Croissant Breakfast Bake will take your Christmas celebration to a new level. Instead of using flat, ordinary pieces of bread try using croissants to create a bread pudding-type texture for your special holiday breakfast.
The beauty of this dish is, it can be made ahead and tucked away in your fridge for Christmas morning. All you have to do on the 25th is pull it out of the fridge and bake. I love to serve it with a simple berry coffee cake, fresh fruit, hot cocoa and juices.
It's so good, my kids have been known to forget about opening presents until noon.
Serious.
Up next, Berry Christmas (make ahead) Coffee Cake.







Overnight Croissant Breakfast Bake
A Bountiful Kitchen
print recipe

4-6 large croissants (day old are best)
1 lb Italian or spicy sausage (you may use more if desired)
2 cups chopped onion
1-2 cups fresh spinach
2 cups grated Cheddar, Monterey Jack, Pepper Jack, Mozzarella, or a combo
12 large eggs
1 1/2 cups half and half
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon pepper ground pepper

Grease a 9x13 or large casserole dish.
Tear the croissants into large chunks and lay in pan close together. The rolls should cover the bottom of the pan.
Brown the sausage in a Teflon frying pan, drain grease and place cooked sausage in a dish lined with paper towels to collect any extra grease. Press the paper towels around the sausage to squeeze out any remaining grease. Pour the meat on top of the croissants in dish, distribute evenly.
Using the pan the meat was cooked in, wipe out pan with a paper towel and place the pan back on the stove at medium high heat.  Cook the chopped onion for about 5 minutes or until softened, add one tablespoon oil or butter if needed.  Add spinach to pan and cook just until the spinach is wilted. Pour cooked onions and spinach over top of sausage. Top with grated cheese.
Beat the eggs and half and half together in a blender or bowl. Add the dry mustard, salt and pepper.
Pour this mixture over the rolls in the pan. Cover with foil that has been greased (on side facing eggs) and store overnight in refrigerator.
The next morning, remove casserole from fridge, preheat oven to 375 and place rack in middle of oven.
Bake covered for 30 minutes, then carefully remove foil and bake until top is slightly puffed and custard is set in center, about 30 minutes more.
Let cool for about 10 minutes, cut into 12 squares and serve immediately with chili sauce and or salsa.
Serves 10-12

Tips:
-The meat may be cooked and kept in fridge for up to three days before assembling. Or you may cook meat and freeze ahead of time.






10/5/14

Creme Brulee French Toast with Creamy Maple Syrup (Cheesecake Factory Copycat)





I've been to Cheesecake Factory for lunch and dinner, but this summer was my first time eating breakfast at the popular restaurant. Our server recommended his favorite dish- Creme Brulee French Toast. It was bite-after-bite of melt in your mouth deliciousness. I knew it had to be filled with butter and cream to taste this good. After a lengthy discussion with our server about the dish he shared this:

1. They soak the bread overnight in the egg mixture. (which I found is not necessary)
2. A lot of cream is involved.
3. The bread is a brioche loaf. Perfect bread for making decadent french toast.  At our local Harmons, the brioche is made with flour, eggs and butter. Top three ingredients, in that order.


Brioche loaf from Harmons. 


The texture of this french toast is like a very moist bread pudding, with a little bit of caramelization on top due to the sugar sprinkled on while cooking.
The french toast was amazing.  But the syrup. Oh. My. 
I could not stop tasting it. I wanted to take a gallon home so I could figure out what was in the buttery, ever so slight maple, creamy mixture. I looked online, but nothing for CF's syrup.  I finally came up with this recipe that is a perfect topping for the Creme Brulee French toast.
If you're out for breakfast, try this at Cheesecake Factory, if you're at home this weekend, cooking for your peeps, try my version.
Have a great weekend :)






Creme Brulee French Toast with Creamy Maple Syrup
A Bountiful Kitchen
print recipe

1- 1.5 lb loaf Brioche sliced thick (about 8- one inch slices) day old is best
5 large eggs
1 egg yolk
1 1/4 cups half and half
1 tablespoon vanilla
2 tablespoon sugar
butter for cooking

Beat eggs, egg yolk, half and half, vanilla and sugar together in a 9x13 pan. 
Place the bread in the pan and let the bread soak up the egg on one side for about 5 minutes, then turn and let soak on other side. If the bread does not fit all at once in the pan, let the bread soak, then remove to plate to allow other pieces to fit in pan. Let any excess egg mixture drip off into pan.
Heat frying pan or griddle up to 350 degrees. Melt a small amount of butter in pan. Place french toast pieces in pan and fry until golden on first side. While cooking the first side, sprinkle a small amount of sugar on the uncooked side. Flip and cook other side until golden and sugar is caramelized.
Serve with Maple Cream Syrup.
Serves 4-6


Maple Cream Syrup
1 cup heavy cream
1/2 cup butter
1/2 cup brown sugar
1/4 teaspoon maple extract
dash salt
1/2 teaspoon vanilla

Place cream, butter and brown sugar in a pan over medium heat. Bring to a boil. Cook for one minute. Remove from heat and add maple extract, dash of salt and vanilla.

Tips:
-The cooking time will vary according to the pan/heat source you are using. I use a built in griddle, which gets hotter than the typical griddle (plug in type). I've also used a Teflon pan over a flame. I believe the best crust is formed on the french toast when using a cast iron or other non Teflon type coated pan. This allows the sugar to form a bit of a caramelized layer on the outside of the french toast. That said, this recipe tastes delicious when using an electric griddle with a Teflon coating. If you are cooking several batches you may need to wipe out the pan to prevent the bread from sticking to the melted sugar. Remember to butter the pan after each batch.
-Remember the bread is thick, and time needs to be allowed to cook the inside of the french toast as well as the outside of the bread. Don't turn the heat up too high, or the outside will burn and you'll be left with a soggy inside. We're looking for tender and creamy, not soggy.
-You can find Brioche in many specialty bakeries. I have also used a Challah loaf.
-Store any leftover syrup in refrigerator, covered. It will keep for a month or so. Just heat up when ready to use.



4/28/14

Mary's Honey Nut Granola



My friend Mary makes the best granola.  It's crunchy, nutty, slightly sweet and a bit salty.  And the best part, aside from the taste, is the simplicity of the recipe. Granola is so easy to make. You can mix up a batch and put it in the oven while you're folding laundry, or balancing the checkbook, or reading cooking blogs :) A few minutes of stirring and baking and you'll have breakfast for days (or weeks) to come.
I love a bit of granola on my yogurt in the morning, or just a handful or two with some fruit. You can substitute different nuts and add whatever you like, but I loved the walnut and almond combo.




This makes quite  a bit of granola, so if you want to package some up and give it away as a gift, I guarantee the recipient will love it. Mother's Day, is just around the corner. How about ditching the usual candle and lotion and try making Mom some granola instead?
She'll  love it.
Promise.




Mary's Honey Nut Granola
Mary Primos
print recipe

6 cups thick-cut old fashioned oats
2 cups slivered almonds
2 cups chopped walnuts
1/2 cup canola oil
1/3 cup honey
2 teaspoons vanilla
1/2 teaspoon cinnamon
1 teaspoon salt (I like sea salt)

Preheat oven to 325 degrees. Line a large rimmed baking sheet with parchment paper.
Place dry oats, almonds and walnuts in a large bowl. Mix together.
In a separate small bowl, whisk together oil, honey, vanilla, cinnamon and salt.
Pour  wet ingredients over mixed oats and nuts and toss until mixed well.
Spread mixture on prepared baking sheet. Bake for 20 minutes or until golden brown, stirring every 5 minutes.
Let cool completely, then store.

Tips:
-This is a great gift to send in the mail, for mom or missionaries, college students or loved ones in the military. Let the granola cool completely, then scoop into Ziplock bags. Press all of the air out of the bag, seal and send. It keeps for two to three months if sealed properly.





4/16/14

ABK's Classic Deviled Eggs




What's an Easter feast without a deviled egg?
Everyone loves deviled eggs, especially on Easter Sunday.
Here are a few secrets I've gathered from trial and error about making classic deviled eggs.
Rule #1 Don't overcook the egg. Follow the method below for perfect boiled eggs.
Grate, instead of smash the yolks with a fork. You'll get a smoother filling overall.
Don't add too much mayo, or the filling won't set up and the end result will be a not-so-pretty egg.





Fill the egg with a bag. Use a decorating tip, the same as if decorating a cake. Your eggs will look like they were filled by a professional, vs a 3 year old.

This photo sequence was taken by Grant, who is currently working on his
food photography skills. Bless his heart.

Even though this recipe looks complicated, it's not. I added lots of tips to make it easier for you. Because I love you.
And I want your deviled eggs to stand up to the scrutiny of your mother in law.
It doesn't get more simple than this:
One bowl.
One beater.
One bag.
One tip for the bag.
Get busy.






ABK's Classic Deviled Eggs
A Bountiful Kitchen
print recipe

one dozen large eggs, preferably a few days old
1/2 to 3/4 cup mayo ( not low fat) I like Best Foods or Hellman's
2 teaspoons yellow mustard
salt and white pepper to taste
paprika, for top of eggs, optional
pastry or plastic bag and 1 large star tip

Carefully place the eggs in a pan large enough to hold all of the eggs. Cover with cold water about 2 inches above the eggs. Heat over medium high heat until the water boils. Boil for about 1 minute. Remove pan from heat, cover and let sit for 10-12 minutes. Rinse eggs with cold water, until eggs are cool enough to handle.  Drain water, crack the eggs and remove all shells. Discard shells. Unless you are Martha, and are making a craft for a centerpiece out of egg shells.
After peeling, cut the eggs in half with a sharp knife.
Gently scoop out the yolk into a deep bowl. You will want a large, deep bowl so when the yolks are beaten, they don't spill over the edge of the bowl.
Place the whites on a platter, or dish to transport the eggs (see below).
After all of the yolks have been removed, gently grate the egg yolks against the grate on a box grater. Add 1/2 cup of mayo, 2 teaspoons mustard, salt and pepper to the yolks. On low speed, beat the yolks just until smooth. If the yolks are not creamy enough, add additional mayo a little at a time, until the mixture will adhere to a spoon, but not fall off the spoon if turned upside down. If the mixture is too runny, it will not sit up well in the egg white. Taste the filling and add more salt and pepper if necessary.
Fit the end of the plastic bag with a star tip. Cut the end of the plastic bag off, so the end of the tip is exposed. Roll the end of the bag to the outside, so the inside of the bag is exposed as much as possible, making the bag easier to fill. Use a large spoon and fill the bag with the egg yolk mixture, Spooning the filling into the bottom of the bag. When finished, unroll the edges of the bag and fold the bag down and let any extra air out of the bag, so the filling is ready to be squeezed out of the bottom of the bag.
Using a swirling motion, fill the eggs with the yolk mixture. Repeat until all of the filling is gone. Sometimes, I have an extra white, or two.
Sprinkle with paprika if you like.
Serve or refrigerate up to 24 hours before serving.

Tips, aka everything you ever wanted to know about deviled eggs, but were afraid to ask:
-For easiest peeling, it is best to use eggs that are a few days old.
-The size of the egg will determine if you use 1/2 or 3/4 cup of mayo, or possibly a tablespoon or two more than 3/4 cup. If you are purchasing extra large Costco type eggs, the eggs (and yolks) are usually much bigger than the extra large eggs purchased at the corner grocery.
-Grating the yolks, instead of smashing with a fork will give your deviled eggs a very smooth filling. I also used a beater to mix the ingredients after grating. Don't over mix, just enough to incorporate and get an even filling.
-Filling options. The options are endless. I'm into simplicity. My favorite egg salad sandwich has just mayo, egg and salt. So I love this recipe. You can add hot pepper sauce, vinegar, flavored mustard, sweet relish, chopped up anything, and lots of garnishes to top the egg. Just make sure it doesn't get too wet, or it won't sit up pretty when you go to fill the whites. And be sure the filling (chunks of desired filling) will still squeeze out of your pastry bag and tip .
-Where's the vinegar? Most recipes call for vinegar. I'm not a fan, so I leave it out. The mustard gives the filling a nice little bit of tart flavor, and I like the simplicity of yolk and mayo.
-Do not use a serrated edge knife to cut the eggs in half, or your eggs will not have a smooth edge when filled.
-White pepper is recommended, but black pepper is fine as well.
-When filling, use a disposable plastic pastry bag fitted with a decorative tip. I used a large star tip. Slide the tip into the bottom of the bag before filling, then snip off the end of the plastic bag. A Ziploc bag
works if you don't have or want to purchase pastry bags. Pastry bags and tips can be purchased at grocery, craft or kitchen specialty stores. I like the disposables, because they are easily tossed after using. They usually come in packages of 12. The tips are $1-2 each and may be used over and over.
-When transporting the eggs, use a sheet of parchment paper on the bottom of a dish. It will keep your eggs from sliding around. I put mine in a 9x13 plastic ware dish and snapped the lid on. See photo below.
-You can make this recipe the day before serving and hold them in the fridge. Just remove from fridge and serve when ready. They will look and taste the same the day after preparing.
-You've now earned one credit toward your Master Deviled Egg Chef degree. Congrats.

Eggs ready to transport without the slippery slide problem...



4/11/14

Blueberry Cream Cheese Stuffed French Toast



Easter is just around the corner. In our home, we love to celebrate with a family gathering. No matter the time of day when the meal is served, we make brunch dishes, along with the traditional ham, rolls, salads and of course, desserts. 
I love this recipe for Blueberry Stuffed French Toast.  It can be made for two, or twenty. Most stuffed french toast recipes are made the night before, layered in a dish,  set in the fridge, and baked the following morning.  I wanted to create a dish that mimics an overnight french toast, but takes only a few minutes to create before serving. Most of the overnight stuffed french toast dishes serve 8-10, this one is perfect if it's just you and your sweetie, or great for a crowd as well. Everyone can join in and help assemble, and the bread can be cooked to order. I used blueberries, but strawberries, blackberries and/or raspberries would be delicious as well. 
Come back soon, I'll be posting dishes for Easter for the next several days! 





Blueberry Cream Cheese Stuffed French Toast
A Bountiful Kitchen
print recipe

6 Thick Slices bread, preferably Texas Toast or French Bread about ¾ inch thick
4 large eggs
⅓ cup milk
1 teaspoon vanilla

for filling:
4 oz cream cheese, softened (room temperature)
3 tablespoons powdered sugar
1 teaspoon vanilla
2 cups fresh blueberries

2 tablespoons butter, for cooking

Mix the softened cream cheese, powdered sugar and vanilla in a medium bowl with whisk until smooth.

Beat the eggs, milk and vanilla in a bowl until mixed well. Pour into a shallow dish that will allow for dipping of bread completely ( a square pan works well).

Spread about 1 tablespoon of cream cheese mixture on one side of each piece of bread. Make sure to spread evenly and all the way to the edge of the bread. Sprinkle a few blueberries on top of the cream cheese mixture on three of the slices of bread. Make a sandwich with the bread slices. The “sandwich” should have the following:

one slice of bread with cream cheese mixture
one slice of bread with cream cheese mixture and a few blueberries sprinkled on top
Melt some butter in a pan, preferably a non-stick pan over medium high heat.
Dip the sandwich into the egg mixture.

Place the sandwich into the pan with the melted butter and fry for about 3 minutes on each side or until golden browned. Flip and repeat on the other side. Remove and serve immediately or keep on plate in oven until all pieces are cooked and ready to serve.

Place on plates and sprinkle with additional remaining berries. Sprinkle generously with powdered sugar and serve with jam or syrup. Serves 2-3

4/5/14

Sour Cream Pancakes






Have you ever eaten a pancake made with sour cream? There's a little breakfast/lunch spot in Salt Lake called Penny Ann's Cafe, and they serve the most delicious sour cream cakes! Sometimes, I daydream about those pancakes. They're that good.






This morning, I was thinking about those light, slightly tangy, melt in your mouth cakes. I was getting ready to watch General Conference on TV, and didn't have time to run in to SLC and wait in line for pancakes, so instead, I dug up a recipe in a cookbook I've had for years. A few minutes later, we were flipping cakes and smothering them with butter, syrup and fresh strawberries.
I know you're going to love these too.
Happy cooking!



Sour Cream Pancakes
adapted from the Jr League Centennial Cookbook
print recipe

1 egg
1 cup buttermilk
1/2 cup sour cream
1 tablespoon melted butter
1 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar

Combine all wet ingredients in a medium size bowl. Mix with whisk until blended.
Add all of the dry ingredients to the bowl. Mix once with a large spoon or whisk, do not over mix, mix just until the ingredients are incorporated, there should be a few lumps in the batter.
Heat the griddle to about 350 degrees. Melt butter onto griddle.
Using a 1/3 cup measure, scoop out batter and spread a bit with the edge of the cup. The pancake should be approximately 4-5 inches across.
Let the pancake cook until several bubbles appear and then pop. Turn the pancake gently, and let cook for an additional 3 minutes on opposite side. Do not pat down. Do not flip more than once.
The pancake is done when poked gently in the middle and the cake springs back.
Serve immediately with fresh fruit, syrup, butter and (or) powdered sugar.