My breakfast routine for about five days of the week is Greek yogurt, fruit and granola. l eat the Oikos yogurt because it has 15 grams of protein and keeps my sugar from dropping. I eat this menu because it’s delicious, and also healthy.
But there are days when I would love to enjoy a pancake, but cringe at starting the day with lots of calories. Then I tried a three-ingredient pancake recipe that was absolutely delicious, and my breakfast menu now has a whole new entry!
If you love pancakes, but hate standing there taking the time to pour and flip them one at a time, then the recipe I’m sharing today for German Pancakes is going to make your heart happy! These are made in muffin tins and baked in the oven. They puff up and turn into the perfect little “bowl” for a Blueberry sauce to get spooned into! It couldn’t be easier or more delicious!
Mini German Pancakes 1 cup milk 6 eggs 1 cup flour 1/2 tsp. salt 1 tsp. vanilla 1 tsp. orange zest (optional) 1/4 cup butter, melted
Preheat oven to 400 degrees F. Blend first six ingredients (milk through orange zest) in a blender. Be careful to see that any flour clumps get well-blended.
Blend in butter a little at a time in order to temper the eggs.
Grease muffin tins well and distribute batter evenly between 24 tins (I did more like 18. I used a 1/4 cup measuring cup and filled it almost full.) Bake for 15 minutes, or until puffy and golden on top.
Served with your favorite topping.
I made a blueberry sauce that was so simple – 1/3 C sugar and 1 Tbl cornstarch in a sauce pan. Add 1 cup water and mix with whisk. Add 1 Cup blueberries and cook until thickened.
These would make a great breakfast for Easter morning! Add some bacon or Canadian bacon and a cup of coffee and juice, and you’d have a delicious menu to prepare you and your family to worship at Easter services!
Refresh your breakfast with this easy/delicious pancake!
I recently had the blessing of having my daughters over for a leisure Saturday breakfast. We are all “foodies.” Google defines a foodie as “one who has refined interest in food!” Our belief is that we don’t want to just eat something – we want it to be delicious. Mealtime is an event! I wanted to make it a little special!
I looked through my recipe index here on my blog, and when I saw this Buttermilk Blueberry Breakfast Cake recipe, I knew it would be the perfect addition to the rest of the meal. I wanted savory and sweet, and this was a nice addition to the egg dish I was making. This cake is fluffy, moist and full of flavor.
Fried apples – soft, sweet, and perfect for breakfast or supper. One of my favorite comfort foods at home and at Cracker Barrel is Pinto Beans (you can find the copy cat Cracker Barrel Beans here), fried potatoes, and fried apples. But I also love to have cooked apples with eggs and a biscuit!
My husband recently invited all our church deacons for breakfast and my menu included Hash Brown Bake,French Breakfast Puffs , Pecan Pie Muffins and Fried Apples. I needed quite a lot of apples for the group, so I wanted to cook them in the crock pot so I wouldn’t have to fuss over them on the stove. This method was so simple and absolutely delicious! They tasted every bit as good as Cracker Barrel’s!
Happy October! Fall is a season of comfort foods and delicious coffee cakes enjoyed with mugs of steaming coffee. Today I’m sharing a new recipe recently introduced to me that will perfectly fit those autumnal menus.
Last week our small group had a fellowship dinner. We decided the theme would be Breakfast for supper. A couple of our dear friends from out of town were going to be here to join us and she wanted to make something to contribute to the meal. Her recipe was a hit with everyone! Cherry Coffee Cake was her recipe, and it tastes like a cross between a pastry and a cake. You could substitute another fruit topping, but I’m telling you that the cherry was so delicious! She was sweet enough to share her recipe with me! Thanks, Ellen!
RefreshHer 