Tags: breakfast, pancakes
Weekend mornings are made for laziness and pancakes. Unfortunately for the last few weeks, Saturdays here have not been so lazy. We’re getting the windows replaced in our house, and it’s been a long and messy process that, six days a week, starts with contractors coming over at 8:30 and ends in me finding at least one new ding in our carefully refinished original wood floors. Seriously, that makes me want to pull my hair out. Thankfully, there’s Sunday. A day when I don’t have to worry about being changed out of my Hello Kitty pajama pants before nine. A day when I can make Cinnamon “Toast” Cloudcakes for breakfast!
Cloudcakes require a little extra effort than regular pancakes, but if I can handle it in the morning, then I promise you can, too. Really, you just need to whip and fold some egg whites…that’s what makes them puffy and cloud-light. The “cinnamon toast” here just refers to spicing in the batter. If you want plain cloudcakes, simply axe the cinnamon. The recipe sounds like it makes a ton, but they are just little silver dollar-sized things, so a tall stack is what you’re after. I made a half-recipe for just the two of us. And some turkey bacon, which I see now looks totally weird in pictures.
Cinnamon “Toast” Cloudcakes- makes twenty-five 3-inch pancakes, serving 4 to 6
from Cook’s Country (April/May 2005)
Home stovetops vary, so you may need to adjust the burner setting between medium-low and medium. For maximum rise, allow the eggs and buttermilk to come up to room temperature before using them. Low-fat buttermilk works best here; if using fat-free buttermilk, reduce the amount to 1 cup plus 2 tablespoons. Although these pancakes are at their puffiest when served in batches, they can be kept warm on a cooling rack coated with cooking spray and placed over a sheet pan in a 200°F oven for up to 20 minutes.
1 1/4 cups all-purpose flour
3 tablespoons sugar
1 teaspoon baking soda
3/4 teaspoon table salt
1 teaspoon ground cinnamon
1 1/4 cups low-fat buttermilk (see headnote)
1/4 cup sour cream
2 large eggs, separated, plus 2 extra egg whites
2 tablespoons unsalted butter, melted and cooled
1 – 2 tablespoons vegetable oil
-Whisk flour, sugar, baking soda, salt, and cinnamon together in large bowl. Stir buttermilk and sour cream together in medium bowl until combined. Add egg yolks and butter to buttermilk mixture, and stir well to combine. With electric mixer or balloon whisk, beat all 4 egg whites in large bowl to soft peaks. Pour buttermilk mixture over dry ingredients and whisk until just combined. (Batter should be lumpy, with visible streaks of flour.) Using spatula, carefully fold whites into batter until just combined. Do not overmix–a few streaks of whites should be visible.
-Heat 2 teaspoons oil in large nonstick skillet over medium-low heat for 5 minutes. Using 1/8-cup measure or small ladle, spoon batter into pan. Cook until bottoms are evenly browned, 2 to 3 minutes. Flip pancakes and cook until golden brown on second side, 2 to 3 minutes longer. Serve, cooking remaining batter and using more vegetable oil as needed to grease pan.
Tags: breakfast, snacks
It was hard for me not to make this week’s FFWD recipe. It’s toast– heck, I can make time for that! Toast with yummy stuff on top, that is. This tartine is a thick slice of brioche with butter, marmalade, Nutella, nuts and salt. You could buy everything and simply assemble it, but I happened to have a couple of the components in homemade form (but already on hand). I still had some homemade brioche in the freezer, and over the holidays, my BFF and I made a big pot of mixed-citrus marmalade to give to family. A bit of sweet, a bit of sour and a bit of salt…this is toast at its finest. Dorie says this is a typical after-school snack for French children, but I ate mine for breakfast. Then I went to the dentist and he found no cavities. Breakfast of champions.
By the time Wednesday rolls around, I’m usually thinking seriously about my weekend breakfast options. Geez, that sounds pretty lame, but I eat granola and yogurt every morning during the workweek, so I’m more than ready for a switch-up by the time Saturday arrives. Usually I’ll go with pancakes over French toast, but last weekend I couldn’t resist the photo of ”French toast sandwiches” in a great breakfast cookbook I have. This is a lot like stuffed French toast, except here you just sandwich together two slices of bread (I used homemade brioche that I had in the freezer) rather than making surgical-style incisions and injections into one fat slice. The filling is just a schmear of soft cream cheese and your favorite jam. I think a marmalade or a tart jam works best…I used my homemade plum jam here…especially if you plan to slosh it with maple syrup.
Cheese-and-Jam French Toast Sandwiches– makes four servings
adapted from Williams-Sonoma Breakfast Comforts by Rick Rodgers
1 cup milk
finely grated zest of 1 orange
2 tablespoons fresh orange juice or orange-flavored liqueur
1/2 teaspoons pure vanilla extract
8 slices challah, brioche or other egg bread
4 oz cream cheese, at room temperature
6 tablespoons jam or orange marmalade
canola oil or butter for cooking
unsalted butter, at room temperature, for serving
maple syrup for serving
-Preheat the oven to 350°F.
-In a large shallow bowl, whisk together the eggs, milk, orange zest, orange juice and vanilla. Lay one bread slice on a work surface and spread with one-fourth each of the cream cheese and jam. Top with another bread slice. Repeat with the remaining bread, cream cheese and jam.
-Preheat a griddle over medium-high heat until hot. Lightly oil the griddle.
-One at a time, dip the sandwiches into the egg mixture and turn gently to coat evenly, keeping the sandwiches intact. Let stand until the bread has soaked up some of the egg mixture, about 30 seconds.
-Remove the sandwiches from the egg mixture, letting the excess drip back into the bowl, and place on the hot griddle. Cook until golden brown underneath, about 2 minutes. Turn the sandwiches over and cook until browned on the other sides, about 2 minutes more. Transfer to a rimmed baking sheet.
-When all four sandwiches are on the sheet, place the sheet in the oven and bake until the cream cheese melts, about 10 minutes.
-Serve the French toast sandwiches immediately with butter and maple syrup.
Tags: baking, biscuits, breakfast
…or something like that. I had intended to make Buttermilk Biscuits. I had followed the recipe…it said it was “basic.” I had been having such good luck with scones recently that I thought biscuits would come out of the oven. I’m pretty sure that, while what came out was delicious, it was technically not a biscuit. It was something more bready, with a bottom that had essentially fried in its own butter on the baking sheet. More English muffiny maybe. Whatever happened, this little breakfast roll was great with homemade jam…both apricot and concord grape. I’ll have to try again for proper biscuits though.
Tags: baking, breakfast, cake
This Apple Nut Muffin Cake is quintessential fall baking…apples, cinnamon, brown sugar, walnuts and raisins…all things that make your house smell great. Rolled oats (and swapping a little whole grain flour for AP) make this easy breakfast cake feel even more wholesome. It is just like a muffin in terms of technique and texture, but, not that I would ever really call muffin-making fussy, you simply slap the batter into a cake pan and go….ready for coffee in about 35 minutes.
Tags: baking, breakfast, cake
Plums are one of the last tastes of summer fruit. Let’s not be too sad to see the summer go…instead, let’s celebrate with plum cake– Flip-Over Plum Cake. This is the world’s easier batter to throw together…a quick whisk and that’s it. It doesn’t even have any eggs. That was kind of a curveball, actually– I had to, like, quadruple check the recipe to make sure I wasn’t missing something. Scatter the plums over top and toss it in the oven. The plums magically turn into a sweet-tart jam layer on the bottom, and the bizarrely egg-less batter turns into delicious cake!
Dorie has this in the breakfast section, and it’s so tasty, I’m sure it would be a fabulous way to start the day, but a little whipped cream turns it into a perfectly lovely dessert, which is how we ate it over here. I’m betting it would also be great with peaches or nectarines, although I am partial to that intense plum-red color bleeding though.
Tags: baking, breakfast
An earthquake and a hurricane in the span of a few days– what a weird weather week for New York City! If it weren’t for Irene cancelling work this weekend and keeping me housebound, I would not have gotten to make this Cornmeal and Fruit Loaf. Something about baking at home helps calm my nerves if I’m feeling anxious, and wondering if our house would make it through the big storm without any major damage was making me fret (more than just a bit). Thankfully, a little water in the basement was the extent of it for us. If you are on the East Coast, I hope you managed to stay safe.
Whether you are baking to take your mind off something, or just because you want a tasty breakfast treat, this loaf works. It’s totally made by hand…theraputic, quiet and easy. And it’s hearty and satisfying to eat…cornmeal and apples (fresh and dried) give it great texture. It’s not too sweet, so it definitely leans more towards a comforting breakfast or snack than dessert.
Tags: baking, breakfast, muffins
“Muffin” is a weird word. And I just realized that I totally spelled it wrong in the titles of my last two muffin posts. How dumb, and obvious now that I look at those posts again. (OK, I’ve just gone back and corrected that, so it’s as if it never happened).
These Carrot Spice Muffins are something of a substitute for when your tummy really wants a piece of Bill’s Big Carrot Cake (wow, that cake was awesome…I think about it all the time) for breakfast, but your head just won’t let you. Like a good carrot cake, they have lots of add-ins beyond carrots…walnuts, coconut, raisins and, of course, a gentle amount of warm spices. Unlike carrot cake, though, they are sans that decadent cream cheese frosting (but now that I think about it, a thinned out cream cheese glaze would have been fabulous!), and they are a bit dialed down in the oil department. These seemed like they could be a vehicle for a little fiber boost as well, so I swapped about 25% of the flour with whole wheat. I also used unsweetened desiccated coconut instead of the sweet stuff. Then I ate two.
Tags: baking, breakfast, scones
It’s steamy hot out…hot and gross…but these Cream Scones were sooo worth turning the oven on for. Butter and cream…they are a combo to be reckoned with. I don’t know how two things that are so rich can make something that is so light, crumbly and almost melt-in-your-mouth, but there you have it. I’ll be making these again when it’s cooler out and I can stand a proper cuppa to go along with them.
After many attempts at scones and biscuits that wound up looking annoyingly like pancakes (sad!), I think that with my last few batches, I’ve finally gotten it down. I already told you all this stuff with the last one, but….now I grate my cold butter, and then pop it into the freezer while I assemble my dry ingredients. Then I just give a quick, fingertippy toss of the butter and dry stuff. I find that this way, I don’t have to do as much rubbing and working to get the two incorporated. Also, I pat the scones out a little fatter than Dorie says to ensure a tall rise (which I don’t think the angle on this photo shows, but I assure you, they were nice and high). Of course I get one or two fewer scones per batch, but that’s fine by me.
I skipped the currants here (I didn’t have any), but they aren’t really necessary anyway…especially when there’s jam. Also not strictly necessary (but crazy delicious!), one of my favorite things about British-style tea service is the thick cream you spread on along with jam. I found some of that Luxury Clotted Cream in a local shop, and shelled out for it in anticipation of these guys.
Tags: baking, breakfast, muffins
Will you think less of me if I admit to you that I don’t really “do” chocolate for breakfast? I eat sweet stuff for brekkie all the time–usually pancakes or waffles drowned in syrup– but chocolate for some reason feels a bit too indulgent. I made a little exception this past weekend (since it was a holiday and all) for these Chocolate-Chocolate Chunk Muffins. OK, these really are great with coffee. They’re not too sweet at all, and I did follow suggestions to add more chocolate chunks by doubling the amount of chips I folded into the batter at the end. Hey– if your gonna have chocolate for breakfast, you may as well really have chocolate for breakfast.
And, if chocolate in the a.m. isn’t really your thing either, I can assure you that they are also fab for dessert with a scoop of ice cream (may I suggest something like Strawberry- Sour Cream Ice Cream?).
For the recipe, see Baking: From My Home to Yours by Dorie Greenspan (it’s also here on Epicurious) or read The Way the Cookie Crumbles, as Bridget got to pick again this week. Don’t forget to check out the TWD Blogroll!