Pop Up Pancakes. We love to eat breakfast for dinner, it’s easy and I have all the ingredients. One of our favorites is Pop Up Pancakes, or as my husband’s family calls them, German Pancakes. I like to put a little twist on them by cooking these in muffin tins. They cook up as little puff balls and are easy for the kids to eat. Pop Up Pancake Recipe – makes 24 muffins or fills a 9×13 baking pan 1 cup milk1 cup flour6 eggs1/4 cup melted butterdash saltPreheat oven to 400* and grease your muffin tins 1. 2. 3. Now they are ready for toppings. Tagged as: breakfast Written by Marie LeBaron Marie is founder and managing editor of Make and Takes, and author of the book, Make and Takes for Kids.
Jack-o-Pumpkin Breakfast Sandwich. It's been a while since I grilled up a vegan breakfast sandwich and my fall inspired mood was the perfect excuse to create a new recipe! My Jack-o-Pumpkin Breakfast Sandwich is stacked tall with savory sweet flavors throughout. Sweet maple pumpkin butter is slathered on each grilled whole wheat English muffin. A thick patty of vegan breakfast sausage is grilled with an accent of black pepper and olive oil. Some earthy grilled mushrooms are piled on top of the oozing vegan Monterey Jack cheese. Serve with a pumpkin spice latte or pumpkin spice chai and your fall morning is pretty darn desirable. Pumpkin Maple Quickie Butter: Guy Approved.
Happy Fall Mornings!.. Jack-o-Pumpkin Breakfast Sandwichmakes 1 sandwich with leftover pumpkin butter Part One: Pumpkin Maple Butter 1/2 cup canned pumpkin 1 Tbsp maple syrup (grade B is my preference) 2 tsp olive oil pinch of sea salt (truffle salt is even better) Optional: dash of pumpkin pie spice for spiced complex flavors 1/4 cup chopped fresh arugula. Pumpkin French Toast Bake. Pumpkin french toast = breakfast of champions. Take my word. Remember my 7-ingredient muesli bread? Well, it’s making another appearance in this pumpkin french toast. Chopped up into cubes, it makes the perfect base for a very fall breakfast. I’ve always made french toast the traditional route: dip bread into egg batter and fry right when you’re ready to eat.
The ‘batter’ consisted of several free range eggs, a healthy dash of milk, a scoop of pumpkin butter and plenty of pumpkin pie spice. You guys, it’s possible that I’ve never been so excited to hop up out of bed on a Saturday to preheat my oven. As you can see, it turned out phenomenal. Topped with a little maple syrup (agave or honey) and it’s phenomenal.
If there’s just two of you dining on this breakfast, simply cut the recipe in half or even one-fourth for a more appropriate serving size. Pumpkin French Toast Bake Prep time Total time Author: Minimalist Baker Recipe type: Breakfast Cuisine: French Toast Serves: 10 Ingredients Notes. Cornmeal Pancakes (with Blackberry Syrup) There’s not much in the world that isn’t made better by cornmeal. It adds graininess to muffins and breads, it adds flavor and thickness to soups (just dissolve in a little water and pour into the pot, then simmer 10-15 more minutes), and it takes ordinary pancakes and turns them into beautiful yellow little miracles. I made some cornmeal pancakes last night. And I made some quick blackberry syrup, which sent it into the stratosphere of deliciousness. And I also used regular pancake syrup, because I have a hard time eating pancakes without the flavor of maple.
Best of all worlds! Now let’s make pancakes. The Cast of Characters: Flour, cornmeal, salt, baking powder, sugar, milk,, eggs, vanilla, and butter. Yahoo yippety. Add a heaping cup-and-a-half of yellow cornmeal… To a scant cup-and-a-half of flour. In my world, heaping means a little more than, and scant means a little less than. Add some salt… Some baking powder… A good amount of sugar… And mix it all together. Eggs… Vanilla… Mmmm. But wait! Gingerbread Pancakes with Buttered Apples. Well, we knew it was going to happen. It’s officially fall. Which means summer is officially over. Which means we officially need some nice fall comfort food. Which means gingerbread pancakes with buttered apple topping. Because what could be more fall-like than gingerbread and apples? Gingerbread pancakes are pretty close to regular pancakes, except with a few extra ingredients that make them all gingerbread-tasting-ish.
But before you make the pancakes, you need to make the simple and simply wonderful apple topping, so that it is all ready to pop on top of the warm pancakes as they come off your griddle. The pancakes are an easy mixture of the usual pancake ingredients with those extra added ingredients. Once all the pancakes are done, scoop out a generous spoonful of apples and scatter on the top of each serving, and then drizzle on as much maple syrup as you like.
Happy pancakes! Gingerbread Pancakes with Buttered Apples Ingredients 2 apples, cored and diced 2 tablespoons butter 2 eggs. French Breakfast PuffsKitchen Trials | Kitchen Trials. Here’s a quick and easy recipe to change-up your breakfast routine. I get bored some times of the waffles, pancakes, french toast, eggs and bacon (though I will say that these are an awesome compliment to the eggs and bacon if you’re doing a big brunch style breakfast), etc. Some times it’s just nice to make a plate of something that you can pick at throughout the morning. And afternoon. And evening until they’re completely gone. Oliver’s quite the fan of them too, but how couldn’t he be. In a medium bowl whisk together the flour, baking powder, salt, and cinnamon. In a large bowl cream together the shortening and sugar.
Beat in the egg. Nicely done. Beat in a third of the flour mixture. Beat in half of the milk. Now half of the remaining flour. Then the last of the milk, and the last of the flour. Grease your muffin tins then portion out the batter among 12 muffin cups. While the muffins are baking melt your butter and mix together your cinnamon and sugar. I mean, come on. Ahem, Oliver… Muffins. Puff the Magic Pancake. As much as I love pancakes, I’d never been able to find a recipe I really, REALLY liked. That all changed while we were working on King Arthur Flour Whole Grain Baking, the book we published 2 years ago. At the start of the project, the three authors—myself, fellow blogger Susan Reid, and Susan Miller, director of King Arthur’s Baking Education Center—divvied up the book’s proposed chapters. And in we jumped. I grabbed yeast bread, cookies, and pie; Susan Miller took the breakfast chapter, along with several others. HA! Whole-grain pancakes—I can’t even make a good pancake out of all-purpose flour, never mind trying to deal with the vagaries of whole grains… So it was with great delight that I tasted Susan’s signature recipe for whole-grain pancakes—my goodness, they were PERFECT.
These pancakes absorb the butter and syrup without becoming soggy; they even look lovely, golden brown shading to darker patches. Ready? First, find an oven-safe frying pan that’s the right size. WHOA! Healthy Breakfast Cookie. Hello all! Today I have a very interesting recipe for you. It is a healthy breakfast cookie.
One of my good friends posted a pin on Pinterest that didn't link to a recipe, it just had a picture and a rough recipe right on the pin. I've made it a few times to get it just right. Healthy Breakfast Cookie Ingredients: 3 very ripe bananas1 cup unsweetened applesauce1.5 cup oatsheaping 1/3 cup dried cranberries1/4 tsp cinnamonAgave nectar(optional) Directions: Preheat oven to 350 degrees.Mash the bananas in a mixing bowl.Add in your other ingredients and mix-well. Bake for approximately 30 minutes, until nice and brown on the top and bottom.
These are called cookies, but they are really closer to a breakfast bar in taste and texture.