Breakfast, you say? Why yes please!

Look at me go, two posts in a week!

Mmm…I love breakfast foods. Brunch is my favorite meal because you get breakfasty foods AND lunch foods. But I could eat pancakes and waffles at any time of the day. I don’t have a waffle maker unfortunately, but my friend Paulfreund does!

I love Paulfreund’s house. He has an adorable puppy named Molly. And adorable parents who make us delicious tea. And I get all these lovely boys to help me cook!

Joy the Baker ( has awesome breakfasty foods on her website that make me drool. So we made some of them.

Maple Black Pepper Bacon:
Drizzle maple syrup (100%, no cheap aunt jemima’s for us!) on bacon. ~ 2 tablespoons for the 8 strips we used. And then sprinkle with a reasonable amount of black pepper. Bake for ~ 10 minutes or until crispy to your liking. Serve the DELICIOUSNESS!

3 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon nutmeg
3/4 teaspoon cinnamon
1/4 cup brown sugar
2/3 cups canola or grapeseed oil
4 large eggs
2 teaspoons vanilla extract
2 1/2 cups buttermilk

Set up your waffle iron on a level, clean surface and turn on to preheat.

In a large bowl combine flour, baking powder, baking soda, salt, spices, and brown sugar. Whisk to blend. In a medium bowl, whisk together eggs, oil, buttermilk and vanilla extract. Add the wet ingredients to the dry ingredients and fold. Once almost fully incorporated, add the bacon bites. Stir. Try not to over mix the batter or the waffles will become tough. It’s ok if a few lumps remain in the batter.

Cook according to your waffle machine instructions. This made HUGE quantities. I think we made 6 full-size waffles. that’s 24 waffle sections!

Our downfall was the pancakes, I think. Simply too many good things in one breakfast. Unfortunately we couldn’t finish all the pancakes and waffles and fruit AND bacon. 😦 But it was all mighty delicious.

Eggnog Pancakes:
This makes about 4-6 fairly big pancakes
1 cup all-purpose flour
1 tablespoon brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
heaping 1/2 teaspoon freshly grated nutmeg
1/8 teaspoon cinnamon
pinch of ground allspice
3 Tablespoons butter melted until browned
1 egg
1 cup buttermilk
1 Tablespoon whiskey or spiced rum or 2 teaspoons vanilla extract
butter or a lightly colored oil for cooking pancakes
maple syrup for serving

In a small sauce pan, melt butter until much of the water has evaporated and little brown bits appear in the bottom of the pan. Remove from the flame and add the nutmeg, cinnamon and allspice. Set aside to cool a bit.

In a small bowl, beat the egg with the buttermilk. Add the melted butter, being to sure to scrape all the browned bits and spices into the buttermilk and egg. If the butter seizes up a bit in the cold milk, that’s ok. Add the whiskey/rum or vanilla extract and just whisk it all together.

In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt. Add the wet ingredients to the dry ingredients and stir to incorporate. Don’t overmix. It’s ok if there are a few lumps.

Let the batter rest, untouched for 5 minutes while you heat a griddle or skillet. Add a tablespoon of canola oil or butter to the hot skillet. Dollop heaping tablespoonfuls onto heated and oiled skillet and cook until evenly browned, flipping once. Place cooked pancakes on an oven-proof plate in a warm oven until ready to serve.

Look how full they are! Pancake overload! But we polished up pretty good.

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