Sometimes winter needs a dose of bright, summer flavor to remind us that the ground will eventually thaw and longer, sunny days are on the horizon. I’m partial to making barbecue brisket sandwiches in January, muddling mint in my cocktails in February and sprinkling out of season (but readily available) berries on my yogurt in March. Call me a dreamer but sometimes I just want a hot dog and an ice cream cone for dinner. These blackberry cornmeal pancakes are the perfect antidote to summertime longing. Pockets of juicy blackberries nestled in a fluffy cornmeal pancake – these are not your run of the mill limp pancakes. The flour and cornmeal give the pancake a lovely, rich texture and bonus – these are super quick and easy to whip up. Make a batch and keep them in the fridge for a quick weekday breakfast!
Blackberry Cornmeal Pancakes
Yield: About 13 pancakes
3/4 cup all-purpose flour
3/4 cup yellow cornmeal
2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup ricotta
3 tablespoons unsalted butter, melted plus more for the skillet
3/4 cup milk
2 large eggs
1 cup blackberries
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt. In a separate bowl, combine 3 tablespoons butter, milk, followed by the eggs. Stir in blackberries. Combine mixture with dry ingredients and stir until ingredients are incorporated.
In a large skillet, melt butter over medium-low heat. Pour about 1/4 cup of batter into skillet for each pancake. Flip the pancakes when bubbles begin to appear all over top, about 2 minutes. Cook for another minute until golden on the other side. Keep pancakes warm on a cookie sheet in a 200 degree oven.
Confession time. I seriously effed up a simple pancake recipe a couple weeks ago. I know, I know, I am the flipping Fresh Princess – it’s shameful, really. The recipe was from a bloke named Jamie Oliver and had three simple ingredients – flour, milk, and an egg. And yet. They were flatter than a Bachelor contestant’s personality. Dense and flavorless. Bad pancakes are plain old sad. So what went wrong? Well, the recipe called for self-raising flour for one thing – what the heck is that? Apparently it’s a thing in the UK. Thanks to Google, I now know that “if you’re looking to replace self–raising flour in a UK recipe then you need to add 2 teaspoons of baking powder and 1/2 teaspoon salt to every cup of all-purpose flour.” I’m sticking with Ina next time, sorry Jamie. Or Mark Bittman. His Everyday Pancake recipe is just as simple and quick as Jamie’s recipe, but it has the secret ingredient… baking powder! Add whatever fruit you love, a drizz of maple syrup and your Sunday morning just went from flat to fluffy in no time.
It doesn’t get any more all-American than a stack of pancakes against a giant calendar backdrop.
From The New York Times
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 tablespoon sugar, optional
- 2 eggs
- 1 ½ cups milk
- 2 tablespoons melted butter, plus more butter for cooking
- Fruit of choice, I like bananas (optional)
Mix together the dry ingredients. In a separate bowl, whisk the eggs and milk together. Add in your dry ingredients and melted butter to the egg and milk mixture and mix until combined. Batter will be pretty thick and lumpy. Add more milk if you want to thin it out a bit. Heat a frying pan over medium-low heat. Melt some butter – about a teaspoon or two in your frying pan. Ladle in your batter and top with fruit if desired, cook for about 2-4 minutes a side until golden brown. Keep pancakes warm in a 200 degree oven. Top with maple syrup and fresh banana slices.
Behind the scenes.
Guys, I’m bored. I’ve lost my Sunday companion to books. Even the slightest noises – banging spoon loudly against bowl, talking on speakerphone or even discreetly vacuuming can prove to be disruptive to the student. So, I’m quietly trying to keep busy. I went to a spinning class this morning, whipped up eggs benedict, cleaned the sink and then hit a wall. It was only noon! That’s when blueberry scones popped into my brain. I went out to the store to get the ingredients, slaved away baking, aaaand it’s only 1:00 pm. Maybe I’ll hit the farmers market later for more inspiration (activity).
These scones are quite delicious and dare I say healthy? They’re made with whole wheat flour, just 3 tablespoons of brown sugar and some other questionably healthy ingredients…quiet down butter! They’re the perfect summer studying fuel. Antioxidant-rich blueberries (some even call them brain berries) and high-fiber whole wheat flour is just what the mind needs to ace that exam. Eat up, Oliver. This exam will be a piece of cake – or scone.
From Smitten Kitchen
1 cup white flour
1 cup whole wheat flour
Zest of 1 lemon
3 tablespoons light brown sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
5 tablespoons cold unsalted butter, cut into small pieces
1 cup blueberries
2/3 cup whole milk
1 egg, lightly beaten
1 tablespoon (or packet) sugar in the raw
Heat oven to 400°F.
In a large bowl, mix flours, lemon zest, sugar, baking powder and salt. Add cold butter and mix into the flour mixture until mixture resembles a course meal. Stir in blueberries, then milk, mixing until large clumps form. Knead dough a bit, but not too much.
Place dough on a floured board and shape into a 1-inch tall disc. Cut into 8 to 10 wedges. Place wedges on a large parchment-lined cookie sheet. Brush the tops of each with the egg and sprinkle with raw sugar.
Bake for 15 to 20 minutes, until scones are golden brown on top.
When I think of crepes, I don’t think of lunching at a sidewalk cafe in Paris, instead I think of my Bat Mitzvah. That’s right, I had a crepe station at my Bat Mitzvah. No gauche chicken nugget bar or candy table — crepes. My classy roots run deep. Side note: my Bat Mitzvah was an elegant brunchtastic affair in a garden setting. Now back to the crepes. This recipe is surprisingly simple and easy to make — all you need is a nonstick frying pan and a spatula. I decided to go savory and threw in some herbs to the batter and sautéed mushrooms and onions to put inside. Crepes are a great brunch alternative to pancakes or omelets. These will have you saying, “holy crepe, these are good!” all weekend long.
From The New York Times Magazine
1/4 cup flour
1/4 cup milk
2 tablespoons melted butter
pinch of salt
handful of chopped herbs (parsley, dill, mint)
Beat eggs and whisk in remaining ingredients. Heat a nonstick frying pan over medium heat. Add a ladleful of batter to the pan, just enough to thinly coat the bottom of the pan. Cook until the edges start to brown, about 30 seconds. Flip and cook for about 10 seconds. Stack crepes on a plate and cover with a cloth towel to keep warm until serving.
Sticky buns are one of my favorite breakfast pastries. What’s not to love? Ooey gooey brown sugar, pecans, and cinnamon in a delectable bun form. This recipe is like baby babka bun’s floozy cousin – easy, sticky, and fun. Frozen puff pastry sheets make this recipe a cinch to throw together – perfect for a brunch or an impromptu weekend visit with friends. Next up on the bun bucket list: cinnamon buns. It’s going to be a fun winter.
Recipe from Ina Garten. Yields 12 buns
12 tbs butter, at room temperature
1/3 cup light brown sugar
1/2 cup pecans, chopped
1 package (2 sheets) frozen puff pastry, defrosted
For the filling:
2 tbs melted butter
2/3 cup light brown sugar
3 tsp cinnamon
1 cup raisons
Preheat oven to 400 degrees. Spray a 12-cup muffin tin with non-stick baking spray. In a mixer, combine 12 tablespoons butter with 1/3 cup brown sugar. Place a tablespoon of the butter/sugar mixture into the bottom of each muffin cup. Sprinkle pecans evenly on top of the butter/sugar mixture.
Lightly flour a cutting board and unfold puff pastry dough with the folds going left to right. Brush the whole sheet with melted butter. Sprinkle on 1/3 cup brown sugar, 1 1/2 tsp cinnamon, and 1/2 cup raisons. Starting with the side nearest you, roll the pastry up, finishing the roll seam side down. Cut the log into sixths. Place each piece, spiral side up, into each muffin cup. Repeat with the second sheet of puff pastry. Bake for 30 minutes or until the buns are golden brown. Let cool for 5 minutes in the pan and then flip over onto a cooling rack. Spoon leftover filling and pecans onto buns with a spoon.
This recipe is not easy. Or quick. Or even remotely healthy. It is, however, incredibly decadent and delicious. And if you’re in need of a classy brunch fix, don’t bother waiting in line at the local overpriced joint, make this recipe instead. Full disclosure though, there was a lot of yelling and cursing involved during preparation… Poaching eggs is a delicate operation and making hollandaise sauce requires patience and attention. It is damn good though and well worth the anxiety. Friends, pour yourself a glass of champagne topped off with some fresh squeezed orange juice and get your butt in the kitchen, these eggs benedict aren’t going to make themselves!
Eggs Benedict with Smoked Salmon
3 egg yolks
2 tbsp water
6 tbsp butter
1 tsp fresh lemon juice
pinch of cayenne
pinch of salt
1 tsp white vinegar
1 tsp salt
2 English muffins
1 cup fresh spinach
To make hollandaise sauce: Put the egg yolks, 2 tablespoons water, and a pinch of salt in a small saucepan over low heat. Cook, whisking constantly until light and frothy and slightly thickened, about 3-5 minutes. Remove from the heat and stir in the butter a tablespoon at a time. Return to heat and continue to whisk until the mixture is thick. Add lemon juice and cayenne, taste and adjust seasoning.
To poach eggs: Bring an inch of water to a boil in a small skillet, add teaspoon of salt and vinegar, and lower the heat so it barely bubbles. Crack the eggs in a bowl and gently slip them into the water. Cook for 3-5 minutes until the white is set and the yolk has filmed over. Remove with a slotted spoon.
Assembly: Saute spinach in a little olive oil until wilted. Toast English muffins. Top each muffin with a little spinach, a piece of smoked salmon, an egg, and a spoonful of hollandaise sauce. Sprinkle with fresh parsley.
FULL DISCLOSURE: This recipe was not all sunshine and rainbows, as you can probably imagine. My beautiful silky hollandaise sauce started to separate at one point and I freaked out. After some quick googling, I read that placing an ice cube in the sauce and whisking furiously can often do the trick. And it worked!
Huevos rancheros, a popular Mexican breakfast dish consisting of fried eggs served on corn tortillas with beans and fresh salsa, loosely translates to “heaven on a plate.” It’s a fiesta in your mouth and the perfect protein-rich breakfast to fuel your Sunday. I didn’t plan on making huevos this morning, but I just happened to have some extra corn tortillas, a can of black beans, some eggs and fresh tomatoes lying around, so I just went for it. Huevos happens to be one of my favorite breakfast treats of all time. I would pass up pancakes, omelettes, french toast or waffles any day for huevos. I still remember an epic huevos breakfast order at Mother’s Market and Kitchen in Laguna Woods, California. Sigh. This version definitely satisfies a huevos craving, and why not keep things interesting and serve these with tequila mimosas? Muy delicioso.
Adapted from Smitten Kitchen
4 6-inch corn tortillas
1 can of black beans
1 large tomato
1 red onion
sour cream or Greek yogurt (optional)
sliced avocado (optional)
Heat a tablespoon of olive oil in a small saucepan over medium heat. Add half a diced red onion. Saute unil soft and then add a can of rinsed black beans, a few shakes of cayenne pepper, cumin, chili powder and a sprinkle of salt. Add about a 1/4 cup of water, lower heat and cover. Let the beans simmer for about 10 minutes. Mash them slightly with the back of a large spoon. Set aside. Dice your tomato, red onion and jalapeño. Place in a small bowl with the juice of one lime, a touch of olive oil, some salt and chopped cilantro. Set aside. In a small frying pan throw down a little olive oil and lightly brown your tortilla on both sides. Sprinkle some shredded cheese on one side and as it begins to melt, crack a single egg over the cheese. Season the egg with salt and pepper. When the egg white begins to set around the edges, flip the whole thing over and let in cook for about 2-3 minutes. Serve each tortilla with a side of beans, fresh tomato salsa, and a dollop of sour cream or Greek yogurt. Sliced avocado would be great too.
heaven on a plate.
I love anything lemon. And I’ve been wanting to make lemon-ricotta pancakes ever since I tried them for brunch when my mom came to visit me. I’ve tried lots of great pancake recipes; sour cream and banana pancakes, decadent chocolate chip pancakes, pumpkin pancakes, buttermilk pancakes. They all have their merits, but I wanted something that tasted a little lighter in flavor and texture. These lemon-ricotta pancakes fit the bill perfectly. They are not overpoweringly lemony, in fact the lemon flavor is incredibly subtle, and the ricotta adds a silky, creamy texture. I added blueberries because I absolutely love the combination of lemon and blueberry, but feel free to add any berries you like. Sadly, I could only fit about three pancakes in my frying pan at a time. Needless to say, these took a while to make, but were totally worth it! Adding a griddle to the kitchen wish list…
Based on this recipe from Williams-Sonoma
1 cup ricotta cheese
zest of 1 lemon
1 tbsp of lemon juice
1 tbsp baking powder
1/4 tsp salt
1 1/2 cups flour
1 cup milk
1/4 cup sugar
Whisk the eggs, ricotta, milk, lemon juice and zest together. In a separate bowl mix the flour, salt, baking powder and sugar together. Add to the ricotta mixture until just combined. Preheat a frying pan over medium heat. Spray the pan with nonstick cooking spray. Pour 1/3 cup of batter onto the frying pan for each pancake. Cook until bubbles form on top and sprinkle fruit on top if desired. Cook for about 1-2 minutes. Flip the pancakes and cook for 1 minute more. Keep pancakes warm on a cookie sheet in a 200 degree oven.
When life gives you lemon-ricotta pancake batter, make a giant snowman pancake!
Happy New Year everyone! How’s that hangover doing?! Sorry, I’ll keep my voice down. After you brew some coffee and swallow that fistful of Advil, you should really consider eating some breakfast. In college, Sunday mornings (and by mornings I obviously mean 1pm) were a time of self reflection, regret and carb loading. French toast sticks, grilled cheese, bagels, pizza, anything extremely carby usually put some zing back into my lifeless body. But, breakfast foods were really the winning ticket to not feeling like death the rest of the day. Hash brown potatoes, pancakes and scrambled eggs. Food of the Gods, really. Cooking the eggs slowly over low heat makes them so exceptionally diner-licious, the crispy, oniony potatoes are insanely addicting, and fluffy pancakes drizzled with real maple syrup round out this decadent blue plate special.
Hash Brown Potatoes
1/2 lb fingerling potatoes cut into 1/2 inch pieces
3 tbsp olive oil
1 yellow onion diced
salt and pepper
2 green onions chopped
Heat olive oil over medium-high heat in a nice big frying pan. Add potatoes and onions and sprinkle with plenty of kosher salt and fresh ground pepper. Let the potatoes and onions cook for at least 5 minutes before flipping with your spatula. Occasionally toss potatoes. These will cook in about 20 minutes. I added more salt to taste as the taters were cooking. Potatoes tend to need a lot of seasoning. Sprinkle with chopped green onions before serving.
Low and Slow Scrambled Eggs
salt and pepper
Spray frying pan with cooking spray and heat over medium-high heat. Whisk your eggs up and add a good amount of salt and pepper. Pour into the pan and lower heat. Gently fold eggs over with spatula until your comfortable with their doneness.
1 1/2 cups flour
3 tbsp sugar
1 tsp vanilla
1/2 cup Greek yogurt or sour cream
1/2 tsp salt
2 tsp baking powder
3/4 cup milk
Mix all ingredients together. Heat frying pan over medium heat and spray with cooking spray. Add about 1/4 cup of pancake batter for each pancake. Cook for about 3 minutes until batter begins to bubble on top. Feel free to add any fruit you like on top like blueberries, banana slices, strawberries, chocolate chips (fine, not a fruit but so delicious). Flip and cook for another minute or so until brown. You can keep the pancakes warm in a 200 degree oven on a cookie sheet until your full breakfast is ready!
I love breakfast. Omelettes, lox and bagels, waffles, pancakes, these are the foods that really excite and motivate me to get out of bed where my true breakfast of cereal and Folgers Coffee awaits me. On Sunday mornings, however, I have time to leisurely drink my French press coffee, read
The New York Times my Facebook newsfeed and cook some real breakfast. This frittata in a frying pan is one of my favorite breakfasts to make. It’s easy and very adjustable. Throw in any vegetables in your fridge that are nearing their end, a couple of eggs and some cheese (feta, goat cheese, parmesan or cheddar would be perfect) and you’re golden. Putting the pan under the broiler creates a golden crust on top and eliminates any qualms about runny eggs.
Frying Pan Frittata
1/4 cup diced green onions
1/4 cup diced yellow peppers
1/4 cup diced tomatoes
handful of mushrooms
handful of spinach leaves
salt and pepper
1/4 cup crumbled goat cheese
2 tbsp fresh parsley
Turn your oven to the broiler setting. Heat 1 tbsp of olive oil in a frying pan over medium heat and add your veggies and saute until the veggies are soft. Whisk eggs up, add a good pinch of salt and pepper and pour the eggs into the frying pan. Sprinkle goat cheese and chopped parsley over the egg mixture. Loosen edges with spatula and cook over medium-low heat for about 5 or so minutes. Place your pan under the broiler for maybe 3-5 minutes until golden on top. Cut frittata into slices.