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.

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.

♥

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