Oatmeal Pancakes

When I first saw these oatmeal pancakes, I was intrigued.  I had recently tasted some oat and cornmeal waffles at a local restaurant and had creative breakfast foods on the brain.  I've tinkered around with the recipe a bit and have found many delicious variations.  Here are two of them.

Ingredients:
- 3/4 c. flour
- 1/4 c. cornmeal (coarse gives more crunch, but make sure it's not too coarse--ahem Bob's Red Mill-- or it won't cook enough.)
- 2  1/2 tsp. baking powder
- 2 tbsp brown sugar
- 1/4 tsp cardamom (optional)
- 1/2 tsp sea salt
- 1 c. buttermilk
- 1 c. cooked oatmeal (rolled oats, not quick or steel cut)
- 1 egg

Ingredients:

- 1 c. flour

- 2 1/2 tsp. baking powder

- 2 tbsp sugar

- 1/2 tsp cardamom

- 1/2 tsp sea salt

- 1 tbsp. orange zest

- 1 c. milk

- 1 c. cooked oatmeal (rolled oats, not quick or steel cut)

- 1 egg

Instructions:

- Whisk together everything but the (butter)milk, zest, oatmeal, and egg.

- Whisk the (butter)milk, zest, oatmeal, and egg together separately.

- Gently fold the dry into the wet until just combined.  This is a slightly thicker batter than usual, but it turns out wonderfully.

- Heat up a cast iron skillet.  When hot, add a little butter (just enough to give the pan a light coat).

- Drop in the batter, 1/4 c. for each pancake.

- Cook until you see bubbles rising to the surface then flip once.

- Serve hot with butter, honey, and fresh fruit.

These pancakes are a little heartier than the usual suspects and really keep you feeling full and energized all day.  Sure, regular fluffy pancakes are tasty but I really enjoy the well-rounded flavor that these have. I also like to tell myself that they're just a tad healthier.

Enjoy!

Breakfast for Dinner

Breakfast for dinner doesn't have to mean maple syrup.  Rather, it can be a source of inspiration that you transform with more traditional dinner flavors.  With a surplus of rejected brioche and a late dinner requiring hungry haste, I threw together a savory French toast.

Slice the brioche or bread, preferable a tad stale.  Whisk together an egg (those who like eggs may want two) and a cup of milk.  Season with salt, pepper, thyme, and 1/4 tsp mustard (something good and spicy, not the yellow stuff).  Fresh herbs will impart a brighter flavor.  Place the slices in a shallow pan, pierce them all over with a fork, and pour the egg mixture over.  Let the slices soak at least 5 minutes, turning over once.

While they soak, start heating a heavy pan over medium.  Also slice some cremini mushrooms and set them aside.  Add a small slice of butter to the pan, then add the bread slices.  There should be a slight sizzle.  After about 3-4 minutes, turn the slices and cook for another 3-4 minutes.  They should be browned on both sides.  Remove them from the pan and set aside.  Add another small slice of butter, then add the mushroom to saute.  Add a dash of salt and cook until they are lightly browned.  Spoon the mushrooms over the toast and serve immediately.

Brioche French toast isn't exactly the lightest of dinners, so serve it with a simple salad with lemon vinaigrette and/or some fresh sliced fruit.  Oh, and I won't tell if you have this for breakfast-breakfast.  Maple syrup is overrated.

Oatmeal in the summer?  Why, yes indeed!

Try substituting half of the water with coconut milk.  If you're in the mood, add a dash of vanilla.  When it's done, add the tiniest sprinkle of brown sugar, some toasted almonds, and a handful of fresh blueberries. Brew some good coffee and you're set for a day of summer adventures.

Enjoy!

Buckwheat Walnut French Toast with Fresh Blueberry Sauce

I very much enjoy French toast for an indulgent breakfast.  Though it's always very tasty with a classic, good quality white bread, I also recommend trying it with a heartier bread for a different take.  Here I used a buckwheat walnut bread.  Buckwheat, despite it's name, it's not actually a variety of wheat, not being a cereal or grass like wheat, but is considered a psuedocereal like quinoa or amaranth.  It is commonly used in blinis, savory crepes sarrasin, and soba noodles.  It has a rather earthy taste and contains no gluten, meaning that buckwheat breads usually contain wheat flour as well.

I prepared this just as I prepare any other French toast.  However, since it's less light and airy than a white bread, you may want to prepare more of the liquid mix (and be sure to give it enough time to soak).  For the sauce, I simply combined nearly a pint of blueberries with a small spoonful of sugar and a drizzle of water, then let them simmer until they broke down into a sauce, stirring occasionally.  I left it chunky and fruity, but you could cook it longer and/or mash it up and strain it for a more true syrup.

Enjoy!

The Best French Toast I've Ever Made

How to make amazing French Toast in six easy steps:

1. Use good bread.  I used Clear Flour Bread's Pain de Mie, an enriched white bread perfect for French Toast.
2. Cut thick slices.  It is best if the bread is just a little stale, as it will absorb more liquid and hold up better.
3. For the mixture:  Instead of adding milk to your eggs, try light coconut milk.  It adds a subtle richness and flavor that is heavenly.  I also added some cardamom and a little powdered sugar for slight sweetness throughout.
4. Place your bread slices in a pan, then pour half the mixture over them.  Poke them with a fork.  Turn them over and repeat.  Let them sit for at least five minutes.  This is so very much better than dipping them in a bowl and throwing them right onto a pan.
5. Make your pan nice and hot with nothing in it.  Add 1 tbsp butter and turn the heat down.  As soon as the butter is melted, add the toast.
6. Slow... it... down.  Seriously, don't rush it.  Keep the heat on medium low.  Try to flip the toast only once, when it becomes golden brown (no harm in peeking).  Don't turn up the heat to try to brown in faster or the inside won't cook enough.  It will get brown in time, I promise.  And then it will be perfect.

If you don't want to use coconut milk, try adding a tablespoon or so of heavy cream and some cinnamon or vanilla extract.  Just be sure to soak it long and cook it slow.

Enjoy!