Posts Tagged ‘breakfast recipes’

Pancakes for Two


Pancakes for Two


While practicing social-distancing, all by myself, I can’t invite anyone over to help eat everything I love to cook and bake. And we all know that most bloggers, cookbooks, food magazines, and recipe developers discriminate against small—or solo—households. Well, this “family of one” is tired of eating leftovers.

Today, I was hungry for pancakes but didn’t want to make a giant batch. I know, I know, pancakes freeze well. But I have a craving for pancakes once or twice a year, so I don’t need a freezer full of them.

So, I created this recipe that could easily serve two people, but I may have eaten a little bit more than my allotted three 3-inch pancakes. Come on! It’s Sunday brunch. Don’t judge.

First I made a teeny, tiny test pancake to make sure the skillet was at the right temperature!

Teeny tiny test pancake

Alas, I was out of milk for the pancakes (because my local grocery store can’t fill my order for another week!!!). But there’s only a splash of milk in my favorite fluffy ricotta pancakes, so I was pretty sure water would be fine. Didn’t have ricotta, either, so I gave Greek yogurt a try. It all worked! The pancakes have a teensy hint of yogurt tang, but by the time you syrup ’em up, you don’t even notice.

Of course I didn’t have syrup, maple or otherwise. Made some with two ingredients: brown sugar and butter (plus water).  OK…Plus rum! I added a splash of rum at the end because, well, it’s Sunday brunch, people. And I had one lonely banana so I was thinking bananas foster pancakes. Had some blueberries, too (one of those Costco packages of blueberries lasts me forever…same with toilet paper, which is why I didn’t join the hoarding crowd! I bought a monsterous package of Costco T.P. in the fall which will last me another year or two. The best benefit of being single!)

And because this pancake batter is thick, it’s easy to spread it into any shape that makes you happy. I picked hearts today!

Et voila!

A splash of rum in homemade Brown Sugar Syrup and a pile of sliced bananas turn these pancakes into a bananas Foster kind of breakfast!

Yogurt Pancakes with Brown Sugar Syrup

Serves 2 (about six 3-inch pancakes)

1/4 cup flour
1 Tbsp. sugar
1 tsp. baking powder
Sprinkle of salt (1/8 tsp. if you really want to measure)
1/2 cup Greek yogurt (ricotta cheese, if you’ve got it)
1 egg, beaten
2 Tbsp. water (milk, if you have it)
1/2 tsp. vanilla (or not)
Sliced bananas and/or blueberries
Brown Sugar Syrup, below

1. Combine all the ingredients, except for the syrup. This batter should be more thick than thin.

2. For each pancake, pour, ladle—whatever—a little less than 1/4 cup batter onto a hot, lightly oiled skillet. Gently spread into a 3-inch circle, or heart, or Mickey Mouse shape. (Plan to ruin the first one. Or make a teensy-tiny one as a tester.) Cook over medium heat until top starts to bubble and bottom is golden brown, about 2 minutes. Flip; cook another 1 to 2 minutes. Serve with bananas and/or blueberries and Brown Sugar Syrup.

Brown Sugar Syrup: In a small skillet over medium-high heat combine 1 cup brown sugar, 1/4 cup butter, and 1/4 cup water; bring to boiling. Cook and stir until sugar is dissolved and butter is melted, about 2 to 3 minutes. If desired, add 1 tablespoon rum or 1/2 teaspoon vanilla extract or maple extract.





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Oh, Dr. Oz

I like to take Dr. Oz with a grain of, um, quinoa. But I have to admit, he sucks me in.

Grabbed O magazine last nite at the grocery store because the cover touted Dr. Oz’s 2-Day Wonder Cleanse. I figured I’d need a “cleanse” this weekend…after I ate the warm apple crisp I’d just made (topped with ice cream). Hey, it was an icy-cold blustery Friday night in Milwaukee. Just call me Moping in Milwaukee.

So I began this a.m. with Oz’s quinoa, ginger, nutmeg, prune, rice milk porridge. No prunes in the house, but I did have dried cranberries. Look and taste better, but I’m sure prunes are better for purging—I mean cleansing. No rice milk either. Does anyone really drink that stuff?

Even tho I had a cartload of groceries last nite, I now have to do a grocery run for the pineapple, kale, cabbage, fennel and other ingredients on the Oz list for the next two days. The recipes make a soup, a smoothie, a snack drink (pineapple-kale) and that quinoa porridge. Oh, and there’s dandelion tea, which is supposed to be a diuretic. (I may skip that tea. Water is a diuretic if you drink as much as you should daily. (Plus I think I’ll need my mint-chocolate tea to get me through the weekend of  slurping cabbage-fennel soup and other slurries for two days.)

Wish me luck. Will let you know if I feel cleansed in 48 hours. Spring cleaning will have a whole new meaning for me.

Slosh. Slosh.

Here’s my version of the breakfast recipe:

HRK’s Breakfast Quinoa

Put  1/4 cup red quinoa and 1/2 cup water in a small saucepan. Add two or three good shakes of cinnamon. Grate some fresh ginger into the pan (or add three or four shakes of ground ginger). Bring to boil, then lower heat, cover and simmer for 10 minutes or until most of the water is gone. Then add 1/4 cup nonfat milk (or almond milk or rice milk…ugh) and a handful of dried cranberries or snipped dried apricots. (Dr. Oz prefers prunes. Not me.) Simmer for 5 or 10 minutes more.

Quinoa is actually an amazing little grain, with an amino acid profile that puts it on the top of most good-for-you lists. Lot of fiber, too. I prefer my quinoa loaded up with vegetables in a salad or side dish. But, Dr. Oz says eat it for breakfast. So here I go.

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