Tag: breakfast
420 Buttermilk Pancakes
420 Buttermilk Pancakes
Wake and bake times 10. If you really want to start your day on a high note, I recommend incorporating some 420 butter into your buttermilk pancakes. Besides making it possible to leave orbit, they are easy to make and better than any box pancake mix out there.
Equipment
- nonstick griddle
Ingredients
- 1 1/2 cup flour
- 3 tbsp sugar
- 2 tbsp baking powder
- 1 tsp salt
- 1 1/2 cups buttermilk
- 3 tbsp 420 butter melted
- 2 large eggs beaten
- 1/2 tsp vanilla
- vegetable oil
- maple syrup
Instructions
- Mix together the dry ingredients. Mix together the wet ingredients.
- Mix the wet ingredients into the dry ingredients.
- Heat up 2 tbsp of vegetable oil on a griddle over medium heat. Drop a 1/4 cup of pancake batter on all 4 corners of the griddle.
- Cook the pancakes for 3 minutes a side.
Cabelleros Pobres (Mexican French Toast)
Cabelleros Pobres (Mexican French Toast)
While you usually eat French toast for breakfast, this Mexican version called caballeros pobres(“poor knights”) is eaten as a dessert. Popular in the Yucatán, this French toast is served with a homemade syrup consisting of piloncillo sugar simmered with a whole cinnamon stick, cloves, anise seeds, and raisins. Since I’m not a huge fan of raisins, I chose to leave them out.
Servings: 2
Equipment
- electric hand mixer
Ingredients
- 3/4 cup milk
- 1 tbsp sugar
- 1/2 tsp vanilla
- 2 large eggs whites and yolks separated
- 4 slices bread thick sliced
- 1/4 cup vegetable oil
Syrup
- 1/2 cup water
- 1/2 cup piloncillo, panela, or brown sugar
- 1/2 small cinnamon stick
- 1 clove
- 1/8 tsp anise seeds
Instructions
- Simmer all of the syrup ingredients in a small pot over medium heat for 6-8 minutes until reduced and thick. Strain the whole spices and keep warm.
- Using an electric hand mixer, beat the egg whites until they peak.
- Beat in the egg yolks. Then whisk in the milk, sugar, and vanilla.
- Dip thick slices of bread in the egg batter on both sides. Let each slice absorb the batter.
- Heat up the cooking oil on a griddle over medium heat. Place the battered bread on the griddle.
- Cook the French toast for 5 minutes a side until browned. If your bread is 1” or more, press it down with a spatula to flatten it. You will want the inside cooked all the way through.
Kuku Sabzi (Persian Herb and Leek Frittata)
Kuku Sabzi (Persian Herb and Leek Frittata)
I honestly was surprised how good this frittata was the first time I made it. I was skeptical because it seems to be an overload of herbs to egg ratio. It ended up being unbelievably flavorful and not overpowering whatsoever. You can also bake this in a springform pan in the oven at 400 degrees for around 15 minutes; making this a quiche instead of a frittata.
Servings: 4
Equipment
- food processor
Ingredients
- 6 tbsp vegetable oil
- 1 medium white onion finely chopped
- 1 medium leek washed; finely chopped
- 5 large eggs beaten
- 2 tsp salt
- 1 tsp baking powder
- 1 tsp black pepper
- 1/2 tsp turmeric
- 1 1/2 cups cilantro
- 1 1/2 cups dill
- 1 1/2 cups parsley
- 2 tbsp dried fenugreek leaves
Instructions
- Place all of the herbs in a food processor.
- Pulse until finely chopped.
- Sauté the onions and leeks for 10 minutes over medium heat. Let cool.
- Beat the eggs with the baking powder, salt, pepper, and turmeric.
- Stir in the herbs.
- Stir in the cooled onions and leeks.
- Heat up 3 tbsp of cooking oil in a large nonstick sauté pan over medium heat. Pour in the egg mixture and cover. Let set for 8 minutes.
- Uncover. Place under your oven’s preheated broiler for 1 minute to lightly brown the top. Let sit for 5 minutes before serving.
