Posts Tagged ‘breakfast’

Peach Pancakes

Thursday, July 28th, 2011

I love hippies. I always wanted to be one. My children think I was, and I do nothing to dispel that notion… So naturally, health food places and local sustainable farming is my thing… (That part, at least, is true.)

There is a certain restaurant in Austin (probably the hippie capital of Texas, or maybe the entire Southwest even…) where they serve local produce, embrace all manner of vegetarians, remain eternally chill and operate 24 hours a day. If you have been to Austin, someone has told you to go to Kerbey Lane, and heaven help you if you did not go!

The pancakes have a cult following, and let me tell you, once you have eaten their peach pancakes in the summer, they will haunt you… In a good way…  In a come-back-for-more kinda way… So go. I will not judge you.  And sister… neither will they!

Gather Up:
2 eggs, at room temperature
2 ½ cups buttermilk, at room temperature
4 tablespoons oil
2 ½ cups flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
¼ teaspoon cinnamon
¼ teaspoon ginger
Pinch nutmeg
Pinch ground cloves
2 cups ripe, peeled, diced peaches

Blend egg, milk and oil. In a separate bowl blend dry ingredients together.

Add dry ingredients to wet ingredients and stir until just combined. Gently fold in peaches. Let sit 5 minutes. Batter will be lumpy.

Heat griddle until drops of water sizzle. Grease lightly if needed.

Drop large spoonfuls of batter onto hot grill and smooth out slightly. Flip pancakes once pancakes puff and bubbles have formed, but before bubbles break.

Turn and brown on the other side, pressing down gently to make sure batter cooks evenly around the fruit.

Serve immediately with powdered sugar, butter, warm syrup, peach butter, or topping of your choice.

Inspired by Kerbey Lane Café, Austin

Emeril’s German Apple Pancake

Thursday, October 21st, 2010

If you eat at my house more than a few times, chances are very good that you will eventually sit down to an Emeril recipe! He is my fav chef – pretty much his flavor profiles are flawless and his method never disappoints! Plus not everything he makes is spicy. As evidenced by this unbelievable apple pancake!

It puffs up in the oven, which looks spectacular, (but alas, quickly deflates during a photo shoot…). Filled with caramelized apples the pancake is dusted with powdered sugar and served with warm maple syrup! Let the swooning begin!

It is undeniably bed and breakfast worthy! It is the star of ur holiday brunch! I implore you – do not let my questionable photography skills keep you from trying this treat right away! Once again, thanks Emeril!

Gather Up:
4 eggs, lightly beaten
1 cup milk
1 cup flour
½ teaspoon vanilla
3 tablespoons unsalted butter
2 large apples, peeled and thinly sliced
½ teaspoon cinnamon
¼ teaspoon nutmeg
1/3 cup brown sugar
Pinch salt
Powdered sugar, sifted
Pure maple syrup, warmed

In a large bowl, combine eggs, milk, flour and vanilla. Stir until just blended, being careful not to over mix. Set the batter aside to rest while you prepare the apples, at least 20 minutes.

Preheat oven to 450 degrees.

In a heavy ovenproof (preferably nonstick) skillet, melt 2 tablespoons of the butter over high heat. Add the apples, cinnamon, nutmeg and salt. Cook, stirring frequently, until the apples are soft and lightly golden, about 6 minutes.

Add the brown sugar and cook, stirring, until the apples are caramelized and very soft, 2 – 3 minutes longer. Add the remaining tablespoon of butter and stir to melt.

Pour the batter evenly over the apples. Transfer the skillet to the oven and bake until the pancake is golden brown and puffed, about 15 minutes.

Remove from oven and slide carefully out of skillet on to a serving platter.

Sprinkle with powdered sugar and drizzle with warm syrup.

One super-large pancake from: “There’s a Chef in My World,” Emeril Lagasse

Sweet Potato Hash with Egg

Tuesday, October 19th, 2010

There is something fun and comforting about breakfast for dinner – it kinda feels like you might be getting away with something! When the kids were little, pancakes and waffles were on the menu, especially when UrDad was out of town.

And my kids have always loved eggs. It was never a challenge to add an egg dish on the side so we weren’t completely eating dessert for dinner… (Not that there is anything wrong with that… Sometimes dessert is the only thing that will do… And probably I was using whole wheat flour…)

But I continue to love breakfast on a week-night, and I still want it to feel indulgent and special. And we luv all kinds of hash! It is a yummy one-dish situation that lends itself to all kinds of ingredients.

Here sweet potatoes stand in for regular potatoes and team up with bacon and onions and peppers! It’s a fantastic combination; crack an egg over it and let ur mind wander to Saturday morning!

Gather Up:
2 pounds sweet potatoes, chopped
2 medium onions, chopped
2 large sweet peppers, chopped
½ pound thick-cut apple wood smoked bacon, chopped
1 teaspoon thyme
Kosher salt and freshly ground pepper, to taste
6 eggs

Cook bacon in a 12 inch nonstick skillet over medium heat until crisp. Transfer to paper towels to drain. Reserve 2 tablespoons fat in skillet.

Add onions and peppers to skillet and season. Cook until vegetables are softened.

Stir in sweet potatoes and season. Cover and cook until potatoes are tender and starting to brown, 10 – 15 minutes. Stir occasionally.

Stir in thyme and bacon and adjust seasoning. Remove from heat.

Meanwhile fry 6 eggs in a skillet to desired degree of doneness. Place hash on plate and add egg. Serve immediately.

Adapted from Gourmet Magazine.

Sticky Orange Rolls

Monday, August 9th, 2010

My mom was out of town this weekend; she and my dad and brother headed to Santa Fe early Saturday morning. My sister and I stayed here. As soon as we knew that she would be there and we would be here, we started plotting. What would we do with our 48 hours of culinary freedom?

One of my friends suggested hiding all of my mom’s organic ingredients and replacing them more “mainstream” items. Robin and I contemplated purchasing a stockpile of high fructose corn syrup. Frankly, either one would have sent her over the edge. (You should have seen her reaction when I brought Jif home from the grocery store last Christmas…yikes.)

Unfortunately (or fortunately for mom), Robs and I are both a little low on cash, so we decided to get creative instead. What would we really love to eat that wouldn’t normally be on the menu? It was unanimous: the Sticky Orange Rolls we made on Easter. They’re a citrusy play on cinnamon rolls, and they are breakfast roll perfection.

Gather Up:
For the dough…
1 lb. loaf frozen white bread dough, thawed
1 tbsp. melted butter, for the pan
For the orange filling…
1 cup sugar
1 pinch nutmeg
1 pinch powdered ginger
Zest of 2 oranges
1/2 tsp. orange extract/orange flavoring
3 tbsp. unsalted butter, very soft
For the orange cream cheese icing…
4 oz. cream cheese, softened
Juice of half an orange
1/8 tsp. orange extract/orange flavoring
1 cup powdered sugar

Start by brushing 1 tbsp. melted butter over the bottom and sides of an 8×8 dish. (We used a 9 in. round cake pan.)

Roll out thawed dough on a lightly floured surface to a 12 x 9 rectangle.

Spread the softened butter evenly all over the dough.

In a small bowl, mix the sugar with the nutmeg and ginger, then work in the orange zest with your fingers until the sugar resembles wet, soft sand. Then mix in 1/2 tsp. of orange extract.

Spread the orange-sugar mixture all over the dough (on top of the butter).

Roll the dough up tightly, starting from the top long end. Cut the long dough roll into 9 even rolls.

Place the rolls, cut side up, in your prepared baking dish. Cover the rolls with plastic wrap, and let them rise for an hour or until puffy and nearly doubled.

When they look something like this, preheat your oven to 350 degrees. Bake for 25 minutes, or until a toothpick inserted in the middle comes out clean.

While the rolls are baking, prepare the cream cheese icing. Using a mixer or a sturdy whisk, whip the cream cheese until light and fluffy. Add the orange juice and orange extract and blend until well combined. Add the powdered sugar and blend until smooth and creamy.

When the rolls are done…

…spread the icing allllll over…

…and serve them immediately! (You probably won’t be able to wait anyways…)

Recipe adapted from The Kitchn.

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Welcome to Like Mother Like Daughters...career gal, stay at home mom, college student. Just 3 girls who love to eat and are dedicated to doing it the old-fashioned way! Plan, shop, cook, bake, clean, sleep, repeat. Hope you enjoy - we are so glad you are here!
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