There’s nothing better than pancakes on a Sunday morning and somehow they taste even better when they’re HEALTHY! I stumbled on this recipe several years ago from a creative blogger turned author Brokeass Gourmet. They are healthy but they are absolutely fluffy, tangy, with a touch of sweetness.
- 1 C. cottage cheese
- 2 eggs or 4 egg whites
- 2 tsp honey
- 1 cup raw rolled quick cook oats (do not use steel cut)
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp vanilla
- pinch of salt
- vegetable oil or cooking spray
Combine cottage cheese, eggs, vanilla, and honey together in a blender or food processor and puree until creamy. Add the oats, cinnamon, baking powder and salt and puree until mixture is smooth and resembles slightly grainy pancake batter.
Heat a very light coating of oil or spray in a nonstick frying pan or griddle over medium-high heat and cook 1/4 cup of the batter until golden brown on one side (about 1 1/2 – 2 minutes). Flip, using a spatula and cook until the other side is golden brown. Repeat until all pancakes are cooked.
Serve, warm, with fruit, honey, a touch of butter, preserves and/or syrup.
Makes about 5 pancakes (serves 2-3).
Adapted from Brokeass Gourmet
If you’re like me you’re always looking for something a little different when it comes to cooking. I will be the first to admit I’m not a huge bread fan, but when I do make bread, biscuits, or rolls, I like to go outside of the box and look for unique. I started playing with popovers changing the texture and taste and of course experimenting on my family 🙂
Popovers are basically dinner roles that “POP OVER” the baking pan. The batter will be very thin, almost liquid like, but I promise you this recipe will work out perfectly. After several batches, I decided it needed a touch of sugar in the batter for my taste. Keep in mind, this recipe is PERFECT as a sweet OR savory bread. There are two important tips to creating perfect popovers: First, use a POPOVER pan to create this delicious treat. The pan is high on the sides, deep, and allows air to flow properly so the bread will rise. You can use a muffin tin, but you may not experience the same height.
Second PRE-HEAT the popover tin, BEFORE you fill the tins with the batter. This will ensure a beautifully tall popover!
- 4 large eggs, warmed in a cup of hot water for 10 minutes before cracking
- 1 ½ C. milk (skim, low-fat, or full-fat), lukewarm
- 1 ½ tsp sugar
- ½ tsp salt
- 1 ½ C. all purpose flour
- 3 Tbsp. melted butter
- 1 C. sugar
- 1 tsp. ground cinnamon
- Preheat the oven to 450°F. Position a rack on a lower shelf. The top of the fully risen popovers should be about midway up the oven.
- Grease the pan thoroughly, covering the area between the cups as well as the cups themselves. Make sure the oven is up to temperature before you begin to make the popover batter.
- Place the tin in the oven to get it warm.
- Use an immersion blender OR use a blender to beat together the eggs, milk, sugar and salt until well combined, with no streaks of yolk showing.
- Add the flour all at once, and beat until frothy; there shouldn’t be any large lumps in the batter, but smaller lumps are OK.
Stir in the melted butter, combining quickly.
Pour the batter into the muffin cups, filling them to 3/4 full.
Make absolutely certain your oven is at 450°F. Place the pan on a lower shelf of the oven .
Bake the popovers for 20 minutes without opening the oven door. Reduce the heat to 350°F (again without opening the door), and bake for an additional 10 to 15 minutes, until they’re a deep, golden brown. If the popovers seem to be browning too quickly, position an oven rack at the very top of the oven, and put a cookie sheet on it, to shield the popovers’ tops from direct heat.
If you plan on serving the popovers immediately, remove them from the oven, and stick the tip of a knife into the top of each, to release steam and help prevent soggy rolls.
If you want the popovers to hold their shape longer without deflating and settling quite as much, bake them for an additional 5 minutes (for a total of 40 minutes) IF you can do so without them becoming too dark. This will make them a bit sturdier, and able to hold their “popped” shape a bit longer.
- Mix the extra 1 cup of sugar and 1 tsp cinnamon in a mixing bowl.
- Toss each popover in the cinnamon and sugar mixture to coat and serve.
I’ve gotten into the habit of addressing my loved ones with “Good Morning Sunshine” and following it with a wonderful breakfast to start the day…usually eggs. If you never really thought about Eggs you should. A good egg, organic, free range, natural it’s worth the money.
Is she REALLY blogging about how to a basic egg? YES! I cooked some eggs for my boyfriend a couple of weeks ago and you’d think he died and gone to heaven. Literally, he’s been talking about these eggs for WEEKS! “You need to blog about your eggs…I’m serious!” If you can, splurge a bit and purchase the european butter. There is distinct difference in flavor and the eggs are a great place to showcase this fantastic butter.
The best description I can think of is rich, creamy, fluffy, and decadent also know as GOOD MORNING SUNSHINE EGGS 🙂
- 2 large organic or natural eggs, room temperature
- 1 Tbsp unsalted butter
- 2 Tbsp heavy whipping cream
- 1 tsp kosher salt
- fresh cracked pepper, to taste
- 1 tsp fresh chives, optional
- cheese, salsa, sour cream, also optional condiments
- Heat a stainless steel pan on medium high heat.
- While the pan is heating, crack the eggs in a large bowl and whisk.
- Melt the butter in the heated pan and add the whisked eggs BEFORE the butter stops frothing.
- Let the eggs set for 30 seconds and start to whisk them as they cook.
- Add the heavy whipping cream while the eggs are still UNSET and creamy.
- Add the kosher salt and continue to scramble until desired texture is achieved.
- Place cooked eggs on a serving dish.
- Top with your favorite condiment.
Prior to tasting quiche, I thought it was one of the most difficult dishes to make. Watching my step mom make it for the first time, I was convinced I’d need a DOZEN eggs…minimum! It was so so delicious! She used so much gooey cheese, flakey crust! I was in heaven! I was torn, her recipe was exhausting!
Several weeks later I stumbled across a recipe in the newspaper of all places and my world was forever changed. Since 1998 this is the ONLY quiche recipe I’ve every used. The beauty of this recipe is the versatility. You can make this dish your very own. Use this recipe for breakfast, brunch, or even dinner! Crustless or individual quiches using a muffin tin this is the PERFECT recipe and you’ll never need another recipe ♥
- Preheat the oven to 350 degrees
- Combine mayonnaise, evaporated milk, lightly beaten eggs, and flour in a large bowl mix well.
- Add any combination of other ingredients i.e. broccoli or ham or spinach*
- Pour mixture into the pie crust
- Bake for 45-50 minutes
*I have several combinations that are a big hit with family and friends:
Tuna, onions, and mozzarella cheese
Broccoli, ham cubes, and cheddar cheese