Tag Archives: skratch

Fancy Breakfast Friday: Rice Muffins

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Rice muffins from the Skratch cookbook! I made these while I packed the cooler for our epic biking vacation.  They were so good. Leftover rice, eggs, milk, brown sugar, cinnamon.  With some bacon on the side.  Yum.

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Fancy Breakfast Friday: Cornmeal Pancakes

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I chased that cornmeal and blueberry dream combo one more time and at last I found the perfect recipe.  (Note – I gave up on the lemon aspect.  See other attempts here.)  But these pancakes were very good.  Easy to make, I had everything on hand, they were delicious and everyone liked them.  I have also been very interesting in recipes that don’t require an oven, because it has been as hot as the surface of the sun lately and we don’t have air conditioning.

These pancakes are based on the cookbook Feed Zone Portables which I have been using a lot lately!  (Waffles, baked eggs,  and frittata)  I highly recommend this book for homemade snacks you can eat at school or for breakfast or on runs/bike rides/hikes if you want to avoid a prepackaged bar and you are not a fan of peanut butter and jelly.

Usually with cookbook recipes I say to just buy the book but I am going to share my version here because I changed a lot and I want to remember this one.  You’ll definitely want the book if you want to make this dairy free and not gluten free, but made with interesting flours.  I’m also going to share my method for using the least amount of tools and dishes. (When a recipe says to whisk, 99% of the time I use a fork. Why get the whisk out for stuff that doesn’t need to be fluffy?  Whisk dry ingredients?  Never.)

Cornmeal Pancakes with Blueberry Sauce

Blueberry Sauce

1/2 Cup Frozen blueberries
2 T sugar (or to taste)

I just defrosted the blueberries and then mixed in the sugar and let it sit while I made the pancakes.  Pretty easy.

Cornmeal Pancakes

1 cup cornmeal
1/4 cup sugar
1/4 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
pinch of salt
1/2 teaspoon cinnamon
1 cup milk
1 egg lightly beaten
2 tablespoons melted butter

Add all dry ingredients to a bowl and mix with a fork.

Measure the milk in a glass measuring cup and heat for 30 seconds in the microwave.  Crack the egg into the measuring cup and stir well with a fork.  Melt the butter in the microwave (make sure it isn’t too hot, you don’t want to cook the egg.) and add to the egg and milk.  Stir well with the fork.

Add the wet ingredients to the dry ingredients and stir with the fork until just mixed.  Allow to rest for a second while you heat the griddle.  It may seem a little runny.

I make these pancakes in a cast iron skillet, adding a little butter occasionally to get that yummy pancake look on top.  Ladle about a 1/4 a cup of batter for each pancake onto the skillet, flipping when you see a lot of bubbles and the sides look a little cooked.

Serve with blueberry syrup, but offer maple syrup for weirdos who don’t like blueberries.

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Fancy Breakfast Friday: Liège Waffles

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Last Friday I planned ahead for the first time in a while and made Liège Waffles from Feed Zone Portables.  These are raised waffles (contains yeast) and they rise in the fridge overnight.  In the morning I split the dough into 12 pieces and rolled them in turbinado sugar before putting them in the waffle maker.  I cut up all the strawberries I had (overbought at Costco and then had to use before they went bad.. Or as they were going bad.) and added a little sugar to make a syrup.  Waffles were served with strawberry syrup, strawberries and a mint leaf.

I woke up early enough to make my own waffle and do a little reading before anyone was up.  (I was reading LaRose by Louise Erdrich.)

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I had a pre-bachelorette party hair appointment early that morning, so I started to leave instructions so each person could make their own waffles as they woke, but everybody was up just in time for a waffle before I left.

Poor Lucy had to wait until I took photos and ate before she got any breakfast.

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Fancy Breakfast Friday: Portable Baked Eggs

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Last Friday we were lounging in our hotel room, easing into a day of baseball games.  By “we” I mean Jack and I.  Luke and Dave had to get up around 5:30 am.  Jack and I took the leisurely route and showed up for the second inning, or sometimes the second game.  I knew our hotel didn’t have a free continental breakfast, but did have a restaurant.  I was feeling thrifty and organized, so I pre-made some FBF before we left.  Then I beautifully arranged them on a plate for a photo before I put them in a tupperware and then into a cooler for our trip to Steamboat Springs.

I have to admit that I was feeling a little cheap by pre-baking breakfast, but it worked out really well.  Hotel restaurants aren’t super highly efficient at 5:30 am, and even if they are, who has time for a sit down meal before an 8:00 am game, with a 7:00 am warm up that’s a 45 minute drive away?  Long story short, Fancy Breakfast Friday saved the day.

I didn’t want to do a pastry because I was looking for something a little more substantial.  Baseball games can be exhausting so protein is important.  I turned once again to Feed Zone Portables.  Last time used this cookbook, I made frittata, but I wanted to go for something with more kid appeal. (no veggies)  This recipe is basically just 6 eggs baked in a muffin tin.  I did three scrambled and three unscrambled.  A little salt and pepper.  When they came out, I topped them with bacon and parmesan cheese.  In the hotel we reheated them one at a time for about 30 seconds in the microwave.  I had to eat them between a bagel, but Luke ate his “as is”.  These were not eaten off china but rather with a paper towel as a plate, over a snack strewn hotel table, surrounded by exploded suitcases.   It wasn’t pretty.  But guess what?  SO GOOD!  And I wasn’t eating my lunch before the second game started. Hearty. Total win.  For the breakfast – the team went 1 and 3.

I recommend Feed Zone Portables..  It’s a great book for healthy snacks.  (If you like homemade rice cake.  It’s heavy on the rice cake recipes.  Last time Jack took one of the rice cakes to school for snack, his teacher was so impressed that she said, “Your dad must be an amazing cook!”  But what about meeeeee?  I’m the amazing cook! But Dave does make the rice cakes.  I need to make more rice cakes I guess.)    The cookbook does mention that the eggs will be hard to remove from your non-stick muffin tin.  That is a true fact.  I greased the tin with butter and bacon grease and still had to work so hard to clean the pan that I thought I burned more calories than the baked eggs could possibly supply.  But I still think I will make these again.  It always seems like a great idea to bring hard boiled eggs on camping trips or road trips, but then no one feels like eating them when the time comes.  These were good.

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I also brought homemade granola, yogurt, and garden strawberries.  Jack got a yogurt parfait for breakfast because he lives on oats and yogurt.

 

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