Edna Mae's Sour Cream Pancakes

In 2012 I made these pancakes.  The recipe came from The Pioneer Woman.

The recipe says you should get 12 4" pancakes.  I got about 8 that were closer to 5".  In looking at this photo it appears I added blueberries to them.

Ingredients

7 tablespoons all purpose flour
1 tablespoon sugar
1 teaspoon baking soda
1/ 2 teaspoon salt
1 cup sour cream (I swapped some with yogurt when I realized I was short, to no ill-effect)
2 large eggs
1/2 teaspoon vanilla extract
Butter
1/2 cup frozen blueberries, or fresh

Directions

 

Heat a cast iron skillet or griddle over medium-low heat; you want it to slowly get nice and hot.

Stir the flour, sugar, baking soda and salt together in the bottom of a medium bowl.

Dump the sour cream in on top and stir it together very gently; it’s okay to leave the texture a bit uneven.

Whisk the eggs and vanilla in a separate bowl and stir them into the sour cream mixture, once again, being careful not to over mix.

Melt about a tablespoon of butter in your skillet or griddle and pour the batter in, a scant 1/4 cup at a time.
Sprinkle a few blueberries on top while pancake is cooking.
 Cook for about 2 minutes on the first side, or until bubbles appear all over the surface, flipping them carefully and cooking for about a minute on the other side.

Repeat with remaining batter.

Serve in a stack, topped with a pat of butter and a cascade of maple syrup.

Pumpkin Pancakes

We made these pancakes and they were delicious.  Great fall breakfast or for Xmas morning.

Found the recipe on all recipes page.

Pumpkin Pancakes

Ingredients:

1 1/2 cups milk

1 cup pumpkin puree

1 egg

2 tablespoons vegetable oil

2 tablespoons vinegar

2 cups all-purpose flour

3 tablespoons brown sugar

2 teaspoons baking powder  

 1 teaspoon baking soda 

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt 

Directions:

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar

Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. 

Stir into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle or frying pan over medium high heat. 

Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. 

Brown on both sides and serve hot.

Ham 'n' Egg Casserole

On the weekends I like to make breakfast that is easy and tastes good. On Taste of Home page I found this casserole and it seemed to fit the bill. We enjoyed this recipe and I will make it again. It would make a good Mothers Day recipe. I did change the recipe; added onion, celery and toasted the bread cubes.

Ham 'n' Egg Casserole

Ingredients:

1/2 cup chopped green pepper
1/4 cup chopped onion 1/4 cup chopped celery
1/2 cup butter, cubed
10 slices white bread, cubed, toasted
2 cups cubed fully cooked ham
1 cup velveta cheese, cubed
6 eggs
2 cups milk
1 tsp. ground mustard

Directions:

Preheat oven 375º.
Cube the slices of bread you are using.
Place in oven until lightly toasted.
In a large skillet, saute green peppers, onion, celery in butter until tender.
Remove vegetables reserving the drippings in skillet.
Combine the vegetables, bread and ham and place into an un-greased 13X9 baking dish.

Add cheese to drippings; stir over low heat until cheese melts.
Pour over bread mixture.
In a medium size bowl combine, eggs, milk and mustard and pour over cheese.
Cover and put in frig overnight. Or for at least 2 hours before baking.
Remove from frig for at least 30 minutes before baking.
Bake, uncovered for 45 to 55 minutes or until a knife inserted into center comes out clean.
Let rest for 5 minutes and then serve.
Makes 10 to 12 servings.

♥

Creme Brulee French Toast

On family day and I was searching around the internet and came across Creme Brulee French Toast. It was so worth making. My daughter came the next week and I made it for breakfast for her. She really enjoyed this recipe as well.

Creme Brulee French Toast

Ingredients:

1/2 cup butter
1 cup packed brown sugar
2 tbsp. corn syrup
6 slices bread
5 eggs
1 1/2 cups half and half cream
1 tsp. vanilla
1 tsp. orange liqueur
1/4 tsp. salt

Directions:

In medium sauce pan melt butter over medium heat.
Add brown sugar and corn syrup.
Stir until sugar is dissolved.
Pour into bottom of baking pan 9X13" .
Remove crusts from bread and arrange into the baking dish in a single layer.
In small bowl combine eggs, cream, vanilla, orange liqueur and salt. Whisk together.
Pour over the bread.
Cover, and chill at least 8 hours or overnight.
Preheat oven 350º.
Remove the dish from frig and bring to room temperature.
Bake uncovered 35 to 40 minutes or until golden brown.

I saw this recipe and then went to find the zesty onion relish. This would make a wonderful Father's Day Brunch dish. The addition of the zesty onion relish made it so tasty. Dan did suggest that maybe the bread should be toasted before it is added to the baking dish. So, the next time I will try that. I did saute the peppers and added thinly sliced red onion.

Cheesy Bacon and Egg Bake

Ingredients:

12 slices of bread, crusts removed and cubed
14 slices of bacon, cooked crisp and diced
1 small red pepper, diced (used orange pepper)
1/4 cup red onion, thinly sliced
4 cups shredded Cheddar cheese
6 eggs
3 cups milk
½ cup Bick’s Zesty Onion Relish
¾ tsp salt
2 tsp Worcestershire sauce

Directions:

Grease 9"X13" baking dish
Cook bacon, and dice.
Saute peppers and red onion until softened.
Place 1/2 the bread crumbs into the baking dish.
Sprinkle with 1/2 the bacon and 1/2 the pepper and red onion over this.
Sprinkle a layer of cheese.
Place the other 1/2 bread crumbs, bacon, peppers, red onion and cheese.

Place eggs into medium sized bowl.
Add milk, onion relish, salt, and Wocestershire sauce.
Whisk this mixture until well combined.
Pour over the bread mixture.
Press down to ensure bread mixture is covered.
Cover with plastic wrap and refrigerate over night or for at least 4 hours.

Preheat oven 350º.
Bake for 45 to 55 minutes or until golden brown.
A knife inserted in center should come out clean.
Let cool for 10 minutes.

Serves 8

Apple Pancakes with Cinnamon Butter

Dan wanted apple pancakes. So, instead of just slicing the apples and putting them into the batter I sauteed the apples in butter, and made a cinnamon butter. This will be on the morning breakfast menu again.... :)

Apple Pancakes with Cinnamon Butter

Ingredients:

Cinnamon Butter;

1/4 cup soft butter
1/4 cup icing sugar
1/8 tsp. grated oranges
1/2 tsp. cinnamon

Directions:

Mix all the ingredients together and set aside.

Apple saute;

Peel and slice the apples of your choice, I used Macintosh
1tbsp. butter
1 tbsp. brown sugar
1 to 2 tsp. cinnamon

Directions:

Melt butter in fry pan.
When bubbles form add apples.
When apples are golden turn over.
Add brown sugar and let this caramelize.
Remove from pan onto plate add cinnamon.
Mix lightly, let cool.

The pancake batter I used in my standby. The Best Buttermilk Pancakes.

Make the pancake batter of your choice or the one I use.
Add sauteed apples to batter and cook as described.
When ready to plate add a dollop of cinnamon butter onto the top.
Serve with maple syrup.
Enjoy!!!

Lemon-Ricotta Pancakes

We were watching Diner, Drive-ins and Dives and they made a Lemon-Ricotta pancake. It looked so good we searched and found this recipe which is very close to that recipe. It is the most tender and soft pancake we have ever had. It should be added to your collection of pancake recipes.

Lemon-Ricotta Pancakes

Ingredients:

3/4 cup unbleached flour
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1 cup ricotta cheese
1 tbsp. white sugar
2 large eggs, separated
2/3 cup milk
Grated peel of one lemon
Juice of one lemon
Butter for griddle

Directions:

Separate eggs. Whip the egg whites until soft peaks.

In large bowl, combine all the ingredients and blend with whisk, do not over mix. Then fold in egg whites until just mixed.

Heat griddle. Lightly grease with butter. Pour batter onto griddle cook until batter bubbles or until pancake is golden brown.

Serve warm with butter and maple syrup.

Pancakes with Bluberry Sauce

I made these last weekend, when my camera was in Nova Scotia with my daughter. So there is no picture of what I made. However, there is one on the food network page. In watching Ricardo make these I thought I would give them a try. The recipe can be found here. I did find this batter to be very thick, so they took longer to cook. The pancake was good when first made, though I left some in the oven to keep warm for Dan and they we not as good then. The blueberry sauce was really good. I would make it again for my pancakes as well as a sauce for ice cream.

Pancakes with Blueberry Sauce

Pancake Ingredients:

1 cup all purpose flour
1 tsp baking powder
3 eggs, separated
1/2 cup buttermilk
1/4 cup maple syrup
1/2 tsp vanilla extract
3 tbsp unsalted butter

Directions:


1. In a bowl, mix the flour and baking powder.

2. In another bowl, mix the egg yolks, buttermilk, maple syrup and vanilla for one minute with a beater. Add the dry ingredients and beat until the mixture is well mixed.

3. In another bowl, beat the egg whites until the formation of soft peaks. Use a spatula to fold the egg whites into the batter.

4. Heat a non-adhesive skillet on medium heat. Brush with butter. Pour 1/3 cup of batter for each pancake. Spread the batter in the shape of a disk of about 6 inches. Cook each side for 1 to 2 minutes or until they are nicely browned. Set aside in a warm oven.

Blueberry Sauce

Ingredients:

1 1/2 cups fresh or frozen blueberries
1/4 cup Ameratto
1/2 cup sugar
1 tsp lemon juice

Directions:

1. In a pot, mix all the ingredients.
2. Bring to a boil and simmer on medium heat for 5 minutes.
3. Let cool to a lukewarm temperature.

Oven Crespella with Nutella Sauce

I get many magazines. Too many actually, my son freaks whenever I bring home more. I also get some from the library. This recipe looked good so I made it last week for breakfast. The recipe came from Gourmet magazine April 2008. It was very easy to put together.

Oven crespella with Nutella Sauce

Ingredients:

3/4 cup flour
2 large eggs
1/4 cup sugar
1 tsp. vanilla extract
1/2 tsp. salt
1 1/2 cups plus 3 tbsp. whole milk, I used 2%
2 tbsp. unsalted butter
1/2 cup chocolate hazelnut spread, Nutella
Garnish: icing sugar

Directions:

Put a 12" heavy skillet in middle of oven (cast iron skillet) in a preheated oven to 450F.
Whisk together flour, eggs, sugar, vanilla, salt and 1 1/2 cups milk in bowl.
When skillet is hot, add butter and heat in oven until golden for about 1 minutes.
Remove from oven and pour batter into skillet and bake until puffed, set, and golden, 20 to 25 minutes.
While pancake is baking, whisk together Nutella and remaining 3 tbsp. milk until smooth. If it is to thick for you add more milk.

Cool pancake in skillet on a rack for 5 minutes (it will shrink). Cut into slices and dust with icing sugar and drizzle with chocolate sauce.

Doughnut French Toast

During this week I woke up in the middle of the night and could not get back to sleep. So I turned on the tv and watched last weeks episode of Nigella Express. She made this Doughnut French toast. So when I got up for work in the morning, I just had to try it. It was really good. On Saturday I made it for Daniel, he liked it as well. This recipe is for one, so just increase to how many people you are making this for. This is in the Nigella Express Cookbook.

Doughnut French Toast

Ingredients:

1 egg
2 tbsp. milk
2 tsp. vanilla
1/4 cup white sugar
1 slice bread cut in half
1 tbsp. butter
1 tsp. oil

Directions:
Combine egg, milk, vanilla in large flat bowl. Mix well.
Place bread in bowl and let it soak up egg mixture on first side then the other.
In fry pan add butter and oil, when hot add the bread slices.
Cook until browned on both sides.
Remove from pan and place in white sugar, coat on both sides.

Place on plate add a bit of butter and add maple syrup.
Nigella did make a strawberry sauce:
4 to 5 strawberries
place in blender
add icing sugar 1/4 cup
a squirt of lemon juice
blend together and then pour over french toast

Hazelnut Banana French Toast

This morning I was watching Restaurant Makeover and Lynn Crawford was making a Brunch Menu. She made this French Toast and I just had to try it. It is amazing.

Ingredients:
2 eggs
1/2 cup chocolate milk
Bread
Hazelnut spread
sliced bananas

Directions:

Beat the eggs together. Add the Chocolate Milk and beat again.

Take your 2 slices of bread (I used buttermilk bread)
Spread the Hazelnut spread on one side. Add the sliced Bananas. Place second slice on top and place in egg mixture. Let it soak up the egg on both sides.
Place a bit of butter in fry pan and add the egg soaked bread. Cook until golden brown.

Plate with Whipped cream and chocolate curls and fresh strawberries.

I plated with icing sugar and maple syrup.

Options:
I also made this with caramel spread (dulce de leche, from president's Choice)
This would be a great Christmas morning breakfast.

Sunday Breakfast

My son has been working on my house. He is now in the Dining room putting up crown moulding. Last night was not so good. It is an art to put up crown moulding, but with reading on the internet how to do it, this morning seems to be going better. I made breakfast for him Sunmaid Raisin Bread French Toast, Bacon, Juice and Fresh Fruit cut up.

The Best Buttermilk Pancakes

On the weekends we like to make these pancakes I found on Baking Bites blog. They are the best pancakes ever. I had been making ones from The Betty Crockers' Cookboook page 57. Called Favorite Pancakes which are very similar to these. It is interesting that recipes even though similar taste different.

The Best Buttermilk Pancakes

Ingredients
1 1/4 cups all purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 tbsp. sugar
1 1/2 cups buttermilk
1 large egg
2 tsp. vegetable oil

Directions:

In a medium bowl, whisk together flour, baking soda, salt and sugar. In a small bowl, whisk together the remaining ingredients and pour into the dry ingredients, stirring until just combined. Heat skillet or griddle over hight heat until a drop of water placed on it skitters around the surface. Drop by spoonfuls (to make desired size) onto the preheated pan and cook until golden on both sides, turning once.
Serve with your favorite syrup.

I have also included the recipe from the Betty Crocker's Cookbook

Favorite Pancakes

Ingredients:

1 egg
1 cup buttermilk
2 tbsp. oil
1 cup flour
1 tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Directions:

Beat egg: add remaining ingredients in order listed and beat with rotary beater until smooth. Grease preheated griddle. Test griddle with a few drops of water. If bubbles skitter around it is just right.

Pour batter onto hot griddle. Turn pancakes as as they are puffed and full of bubbles but before bubbles break. Bake other side until golden brown.

makes 10 - 4" pancakes