Breakfast

Peanut Butter Pancakes

These were surprisingly light and not heavy... They were also pretty good! Peanut butter and pancakes go well together.

Recipe came from here: http://crepesofwrath.net/2010/05/12/peanut-butter-pancakes/
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
2 tablespoons granulated sugar
1 egg
1 cup plus 3 tablespoons milk, plus extra if needed to thin
1/2 cup creamy peanut butter, melted
2 tablespoons vegetable oil
1 tablespoon butter
1. In a large bowl, whisk together the flour, baking powder, salt, and sugar. In another bowl, whisk together the egg, milk, melted peanut butter, and vegetable oil. Add a little extra milk if batter feels too thick (I added another tablespoon or two).
2. Heat your griddle over medium-low heat and melt a tablespoon of butter in it, then using a paper towel, rub the butter around the griddle to make a very thin layer (you don’t want your pancakes cooking in a pool of butter). Sprinkle some water over the pan and see what it does. It should dance around but it should NOT sizzle or spurt.
3. When the pan is ready, pour about 1/4 cup of batter for each pancake (I made my pancakes a bit on the smaller side because the batter is kind of thick and I wanted them to cook through). Don’t overcrowd the pancakes because they will spread a bit as they cook. Cook for about 3 or 4 minutes per side, until golden. They won’t bubble like normal pancakes because of the thickness of the peanut butter. Makes 10-12 pancakes.
French Toast
  • 3 eggs
  • 1 cup milk
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 8 slices day-old French bread (1 inch thick)
  1. In a bowl, beat eggs. Beat in the milk, sugar, salt, cinnamon and nutmeg.
  2. Soak the slices of bread for a few seconds on each side (don't let the bread get soggy!).
  3. Cook on a hot greased griddle until golden brown on both sides and cooked through.
  4. Sprinkle with powdered sugar and drizzle with warm maple syrup. Fresh fruit also makes a great addition!
  5. Enjoy!!!
SO GOOD! This was my first time making french toast!
Good Old Fashioned Pancakes

This recipe comes from: http://allrecipes.com//Recipe/good-old-fashioned-pancakes/Detail.aspx
  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 1/4 cups milk
  • 1 egg
  • 3 tablespoons butter, melted
  1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
  2. 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.
Who doesn't love pancakes? These were very good!
Waffles
http://allrecipes.com/recipe/waffles-i/detail.aspx
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 3/4 cups milk
  • 1/2 cup vegetable oil
  • 1 tablespoon white sugar
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  1. Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
  2. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.
As suggested by the comments I separated the whites from the eggs, beat them until fluffy and folded them into the batter (as the final step). I then added some chocolate chips and topped it with homemade raspberry syrup! A wonderful recipe!
Crispy Hash Browns
http://simplyrecipes.com/recipes/crispy_hash_browns/
  • 3 Tbsp olive oil, canola oil, or grapeseed oil
  • 1 lb Russet baking potatoes, peeled and grated
  • Salt and pepper
1. Heat 3 Tbsp of oil in a large frying pan on medium high heat. 
2. While the pan is heating, squeeze out as much moisture as you can from the grated potatoes. It's easiest to do this with a potato ricer, using it much like you would a garlic press, except you don't force the potatoes through the ricer. You just press out the moisture. If you don't have a ricer, use paper towels to squeeze out as much moisture as you can from the grated potatoes.
3. When the oil in the pan heats up to the point of shimmering, but not smoking, add the grated potatoes, spreading them out along the bottom of the pan. The potatoes should not be too thick in any one place, no more than a half inch thick. Sprinkle some salt and pepper on the potatoes. After a few minutes, lift up one edge of the potatoes and see how done they are. If they have fried to a golden brown they are ready to flip. Use a large spatula to flip the potatoes over all at once, or divide the large potato cake into halves or quarters and flip. Continue to cook until they are golden brown on the bottom.

Who doesn't love hashbrowns? They are even better fresh! Give them a try! 

Blueberry French Toast
This is kind of a repeat recipe- I have made this french toast recipe before, except I cut it in half (it is just the two of us and I don't want to waste anything) and used my recipe for blueberry bread instead of french bread, I also topped it with a homemade raspberry syrup (if you ever get a good deal on fruit I would highly recommend making your own syrup, it is so delicious!).
  • 1 egg and 1 egg white
  •  ½ cup milk
  • 1 tablespoon sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  •  1/2 a loaf of blueberry bread
1. In a bowl, beat eggs. Beat in the milk, sugar, salt, cinnamon and nutmeg.
2. Soak the slices of bread for a few seconds on each side (don't let the bread get soggy!).
3. Cook on a hot greased griddle until golden brown on both sides and cooked through.
4. Sprinkle with powdered sugar and drizzle with warm maple syrup.

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