This was absolutely the most fall breakfast I’ve ever had! It was everything I could have hoped for, fluffy, moist, full of spice, and perfectly pumpkin-y! This recipe was so easy and tasty, it honestly may be my favorite pancake recipe I’ve ever tasted. This would be great for entertaining friends and family for a brunch, feeding out-of-town guests during the holidays, and even as an annual fall tradition to make for the kids. I plan to make this again and again considering how much I LOVE THEM! Serve with warm butter, pecans, and your favorite syrup (my sister-in-law, Morgan, gifted us with delicious Bourbon Barrel Aged maple syrup and it was heavenly with these). Happy October!
1 ¾ cup buttermilk
1 ⅓ cup pumpkin puree
2 tablespoon oil
1 teaspoon vanilla
2 cups flour
¼ cup brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 tablespoon pumpkin pie spice
Combine buttermilk, pumpkin puree, oil, eggs and vanilla in a bowl.
Mix together flour, brown sugar, baking powder, baking soda and pumpkin pie spice in a large bowl.
Make a well in the center of dry ingredients and pour wet ingredients. Mix just until combined. Allow to rest about 10 minutes.
Preheat a skillet or griddle to medium heat. Grease with butter or oil. Pour ¼ cup batter per pancake and gently spread with the back of a spatula.
Cook until lightly browned and the bubbles on top begin to pop. Flip and continue to cook until done. About 4 minutes per side.
Nothing beats a lazy Saturday morning, Sleeping in, French press coffee, and breakfast in bed with a movie. That’s precisely what I did this morning, and whipped up, literally, the easiest and tastiest breakfast…I want to share this because it was savory, filling, and so easy to make. Serve with toast, or on its own for a low-carb dish that doesn’t make you feel like you’re missing out on the crust in a traditional quiche. Makes for great weekday morning leftovers as well!
6-8 large shell eggs
1/3 cup milk
1/2 cup Mexican style blend cheese (Monterey, Cheddar, Asadero)
When I think of breakfast, I think of weekend mornings at home with my Mom in her pajamas, the smell of coffee brewing, and her making one of her favorite breakfast meals, Eggs Benedict. The crispy English Muffin toasted with butter, salty Canadian Bacon, runny poached eggs, topped with creamy and comforting Hollandaise sauce. On almost every Brunch menu in the world, Eggs Benedict has many variations, served traditionally with Canadian Bacon, but another fantastic way to enjoy this is with smoked salmon or crab cakes. Open your window blinds and let that morning sun shine through, sip on some good coffee, play some relaxing tunes, and enjoy a breakfast that will warm you from the inside out.
Ingredients for Hollandaise (serves 4)
4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Ingredients for Eggs Benedict
8 slices Canadian bacon
4 English muffins, split
2 teaspoons white vinegar
Salt and pepper, to taste
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler. Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley.
One of life’s simple pleasures is getting to sleep in on a Saturday morning then making a delicious and decadent breakfast. I look forward to the easy going weekend mornings and “no-plans” afternoons, when life moves just a little bit slower. Maybe I have a best friend to cook for when I wake up, and that’s when I get to really treat myself…it’s not nearly as fun cooking french toast for one. Turn the coffee pot on, turn on some jazz, heat up the skillet, and let the cinnamon and nutmeg fill the house air.
I recently discovered Challah bread for french toast- it is a Kosher loaf of braided egg-based bread. It is rich in yellow color because of how many eggs are used, and rich in flavor too. My recipe for french toast is nothing fancy, but the key is to use real butter on the skillet… who buys margarine anyway? It is also a great addition to have some homemade whipped cream and strawberries to top it with!
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons sugar
1/4 cup milk
1/2 teaspoon vanilla extract
8 slices challah, brioche, or white bread
In a small bowl, combine, cinnamon, nutmeg, and sugar and set aside briefly.
In a 10-inch or 12-inch skillet, melt butter over medium heat. Whisk together cinnamon mixture, eggs, milk, and vanilla and pour into a shallow container such as a pie plate. Dip bread in egg mixture. Fry slices until golden brown, then flip to cook the other side. Serve with REAL Maple syrup.
In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand-held mixer, add the heavy whipping cream, powdered sugar, and vanilla extract. Start mixing on low speed, then increase the speed to medium-high until soft or stiff peaks form.