Brown Sugar Pancakes with Pecan Praline Syrup

2 cups all purpose flour 

2 tablespoons baking powder 

1 teaspoon salt 

3 tablespoons dark brown sugar 

2 eggs 

1 teaspoon vanilla 

1½ cups milk 

5 tablespoons butter

melted butter for frying 

In a large bowl whisk the flour, baking powder, salt and brown sugar together. In separate bowl whisk the eggs, vanilla and milk together. Add the wet ingredients into the dry and mix until just combined. Lastly mix in the melted butter and stir until combined, the batter will be slightly lumpy. Set the batter aside while you heat your griddle to medium-­low heat. 

Melt a small pat of butter on the griddle and then scoop out ½ cup of pancake batter onto the hot griddle. Cook until the edges are set and bubbles form on top of the pancake. Flip and cook until browned. Serve warm.

Pecan Praline Syrup:

1/2 cup brown sugar

2 Tbsp butter

pinch of salt

1/3 c. heavy cream

1/4 c. chopped pecans

In a small saucepan, combine the brown sugar, butter and salt.  Bring to a simmer and cook for 5 minutes, whisking frequently.  Add the cream and cook for an additional minute, whisking constantly.  Off the heat fold in the chopped pecans and serve immediately.  The sauce will firm up as it cools. 

Baked Oatmeal

(from Reuben at Grace University)

1 C. butter
2 C. sugar
Cream together.

Add:
4 eggs
2 Tbsp baking powder
6 C. oatmeal
1 tsp salt
2 C. milk

Pour into 9X13 pan. Sprinkle with brown sugar and cinnamon. 

Bake @ 350 for 25-30 minutes.

Gluten-Free Peanut Butter and Jelly Pancakes

This recipe is adapted from the Roasted Root.

1 egg
1 cup milk
4 tablespoons unsalted unsweetened peanut butter 
1 cup gluten-free flour
1 teaspoon baking powder
1 to 2 tablespoons your favorite jelly/jam (we used blackberry preserves)

1. In a small saucepan, add the milk and peanut butter. Heat over medium and stir just until the peanut butter is somewhat combined and is no longer a big hunk. This should take but a few seconds. Allow this mixture to cool slightly.
2. In a mixing bowl, whisk together the egg and the milk/peanut butter mixture.
3. In a separate bowl, stir together the almond meal, brown rice flour and baking powder.
4. Pour the flour mixture into the wet mixture and stir until combined.
5. Add the jelly and mix into the batter.
6. In a large skillet, add just enough oil to coat the bottom and heat to medium.
7. Once the skillet is all the way hot, measure a scant ¼ cup of batter and pour it carefully into the pan.
8. The batter will spread and sizzle around the edges. This is normal. Allow pancake to cook until little air bubbles rise to the top and the sides firm up.
9. Flip to the other side and continue cooking another minute or so, until pancake is cooked all the way through.
10. Repeat with remaining batter 

 

Baked Eggs with Crispy Hash Brown Crust

I found this recipe from Two Tarts on Pinterest this winter and gave it a try one Saturday morning.  We don't have a cast iron skillet, so the hashbrowns weren't as crispy and stuck a bit in stainless steel, but that's ok.  Jason is definitely a fan of less time in the oven for more sunny side up eggs.

1 1/2 – 2 cups fresh shredded potato (about 4 medium sized red potatoes)
1/2 tsp salt
6 eggs
3/4 cup shredded cheese
2 Tbsp olive oil for skillet

Shred the potatoes.  The quantity of potatoes you use is flexible – less will create a thinner crispier crust, more will create a thicker crust that’s soft in the middle.  I’ve done it both ways and I think I like the thinner/crispier crust. Toss the shredded potatoes with the salt, then press them firmly between two dish towels or a few layers of paper towels.  The goal is to get as much moisture out of the potatoes as possible so they’ll brown up nice and crisp.

Heat a cast iron skillet with the olive oil over medium high heat.  Add the potatoes and use the back of a large spoon to spread them evenly and then press them down firmly into a flat pancake.  Let them sit and brown, undisturbed, for about 3-4 minutes.  Make sure your heat isn’t so high that it burns the potatoes – you want them to get golden brown but not burn.  You can use your spoon to lift up an edge and take a peek to monitor progress.

When the first side is brown, use a large spatula to flip the whole thing over.  Let the 2nd side brown for an additional 4 minutes.

When both sides of the crust are browned, remove from heat and crack the eggs evenly over the top.  Season with a little salt and pepper if desired, then sprinkle the 3/4 cup of shredded cheese over the eggs.

Pop in the oven on broil for 5-7 minutes, depending on whether you like your eggs to be soft or hard.  I like mine hard, so I let them broil for the full 7 minutes.  Slice, serve, enjoy!

Yeast Pancakes aka Flappers

recipe.from.Cooks.com

1 pkg. dry yeast
1/4 c. warm water
2 c. flour
3/4 tsp. baking soda
1 tsp. baking powder
3 tbsp. sugar
1 tsp. salt
3 eggs, well beaten
1 1/2 c. buttermilk
1/4 c. vegetable oil

Sift flour, soda, baking powder, sugar and salt into a large bowl. Soften yeast in warm water. Add oil, eggs and buttermilk to yeast, and add to the flour mixture all at once, stirring just until blended. Batter will be thick. Use a slightly cooler griddle for making pancakes. A 1/4 cup of batter makes a pancake about 5 inches round.

This will keep 3 to 5 days in refrigerator. A good way to make special breakfasts. Make batter the night before.

Peanut Butter Pancakes

1 c. flour
2-1/2 tsp. baking powder
½ tsp. salt
½ c. creamy peanut butter
2 Tbsp. sugar
2 Tbsp. vegetable oil
1 lg. egg
1 c. plus 2 Tbsp. milk
maple syrup
banana slices (optional)

In a large bowl, mix together the flour, baking powder, and salt; set aside.

In a small bowl, whisk together the peanut butter, sugar and oil until smooth. Beat in the egg, then the milk. Pour mixture into the flour mixture, stirring until just blended.

Lightly coat a griddle or skillet with oil and heat it over medium heat. Drop batter onto the griddle by ¼ c. measures. Cook until tiny bubbles appear on the surfaces of the cakes, then flip them and cook a few minutes more. Serve topped with banana slices and/or chopped peanuts and drizzled with maple syrup.

Yield: 12, 4" pancakes