Tuesday, February 23, 2010

Bodacious Breakfast


I want to start with an update. I mentioned that we were having a little problem with breakfast, and I wanted to make it healthier.

Well I got a lot of FABULOUS tips an I wanted to thank you all. I do have a problem with thinking outside of the box (like serving non-breakfast things) so they helped a lot. We also bought some little ham and Canadian bacon steaks and have been serving those with breakfast. it amazing how quickly those disappear! My next step is to try again to get her to eat eggs (no she won't even eat them in quiche, ugh!).

Now if health is not your concern, taste is, we serve heaping piles of that around here, especially on the weekends. My husband is a big breakfast eater and so our Saturday and Sunday morning breakfasts were always bigger. When I was training for my marathon (to be continued some day) my hubby made it kind of a tradition with the kids. They would help him make either French toast, or pancakes, sometimes an omelet (not often though on account of PBgirl not eating eggs). They loved helping and I loved coming home to a big plate of carbs after a long run.

I have shared with you our easy crepe recipe and Nigella's to die for French toast. Today I am going to share with you the recipe we make most often, like once a week, our Bodacious Buttermilk Pancakes.

No before you go thinking that I have hit my head and think it's 1989, that's really the name for this recipe! Our go to recipe comes from an unlikely source: Cafe' Nervosa: The Connoisseur's Cookbook. That's right, our go to recipe for pancakes comes from a Frasier Cookbook. We got it as a gift and it's actually filled with surprisingly easy and tasty recipes.


Bodacious Buttermilk Pancakes
Yield: 19 4-inch pancakes

2 cups all purpose flour
2 1/2 Teaspoons baking powder
1 Teaspoon baking soda
3/4 Teaspoon salt
2 Tablespoons sugar
2 large Eggs, lightly beaten
2 cups buttermilk
1/4 cup vegetable oil

  1. Combine the first 5 ingredients (flour, baking powder, baking soda, salt, sugar); stir well.
  2. combine eggs, buttermilk and oil.
  3. add to flour mixture, stirring just until dry ingredients are moistened (per hubby- resident expert- about 10 spoon trips around the bowl)
  4. four each pancake pour 1/4 cup batter onto a hot, lightly greased griddle. Cook until pancake tops are covered with bubbles and edges look cooked, flip and cook other side.
We usually add chocolate chips and or blueberries to the mix. If everyone is having the same thing you could add it to the batter (about 1 cup?) however since breakfast is the only meal where daddy will make everyone what they want we just drop the add-on onto the pancakes while they are cooking, that way everyone gets what they want. We also have been known to make a quick blueberry syrup (technically I think it's compote) to pout on top.

Notes:
  • Unused batter can be refrigerated in a tightly covered container for up to a week (we make the full recipe and can feed all of us, plus one day extra of just kids. It does get a little grey, just mix it up, it's still good!).
  • If batter is too thick, add milk or water to reach desired consistency


{ photo credit: presta via Flckr}

6 comments:

Amy said...

Oh. My. Goodness. Those look soooooooo yummy right now. I'm going to check out your other recipes & wipe the drool off my keyboard.

Stopping by from SITS :)

Nap Warden said...

Yum yummy:P

Lemonade Makin' Mama said...

Just wanted to thank you for visiting me on my SITS day and leaving some blog love!

Blessings,
LMM

Sturgmom said...

Those look delicious! My kiddos love pancakes, but my youngest has an egg allergy, so I have to use an egg-free recipe.

I like to cook up all the batter, and then freeze the leftover pancakes in stacks of 3. Then you just thaw in the microwave for a quick breakfast!

Money Saving Maine-iac said...

Oh these do look Yummy! Thanks for linking up to From Blah To Ta-daa!

The Royal Family said...

see I knew if you had more they would be wonderful! New follower

The Buzz
Brandy

ShareThis