Snow day today! I LOVE the snow! It always gives me an opportunity to practice kitchen therapy making the house smell good and feel warm and cozy. Spending time in the kitchen gives me time to contemplate the mysteries of the universe.
Today I started the morning making German Pancakes. I got this recipe years ago when I was newly married. I was a little tentative initially about trying the recipe, but it quickly became a family favorite. It always makes me feel homey because it has an awesome presentation when the "pancakes" rise.
One of the very handy things about German Pancakes is that I can mix them up in just a few minutes and put them in the oven, then get in the shower. By the time I get out of the shower and dressed, voile, the German Pancakes are done and breakfast is served.
German Pancakes
Melt 6 T. butter or margarine in 9 x 13” baking pan.
Beat until frothy:
6 eggs
1 cup milk
1 cup flour
dash of salt
Pour into pan over the melted butter. Bake at 400ยบ for about 20 minutes, until golden brown and raised. The corners of the pancakes will raise several inches so be sure there is room above the rack they are cooking on to allow for the raising. Serve with syrup, powdered sugar, jam, or fresh fruit. My family prefers syrup.
What I Do: This is actually how I made it for many years. Then my sons got bigger and I started doubling it in the 9" x 13” pan so that it would be thicker and more filling. Then I did 2 dozen eggs in a LARGE restaurant style pan, but I only mixed a double recipe at a time.
I also learned recently that you can mix it in the blender and it turns out ok, however, to do a double batch in the blender requires that you have a 5+ quart blender container. Sometimes is raises the same but sometimes it doesn't when I mix the batter in the blender; however, it still tastes yummy.
Now that I am down to fewer people living at my house again, I have discovered that that I prefer cooking a single batch in an 8" x8" pan so the pancakes are thicker when they deflate.
Note: One of my sons makes these the best and he mixes them by hand, but he is much stronger than I am so I always use an electric mixer or blender, though I prefer the mixer.
Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts
Thursday, February 13, 2014
Monday, October 12, 2009
Egg McMuffins
Since most of my children are sensitive to milk and need to limit their intake, we have never been big cold cereal eaters; but, I feel the need to provide breakfast. Although I am a morning person, a person can only get up so early, especially with a hectic morning ahead, so I have seriously streamlined the process.
One of the challenges in my family is being sure everyone starts their day with enough protein because I have several children, one in particular, who is very grouchy and lethargic until he eats. Add in a hectic morning and/or a tired, slow-moving mom and we need an easy breakfast to get everyone going.
Years ago I began experimenting with the Egg McMuffin idea. I have tried different kinds of eggs, meat, and bread. I have even tried them with Swiss and Jack cheeses, separately, of course; and this is the one that my family likes the best. We use the registered trademark name, even though we have changed it a little. My creativity never extended to original meal names.
English Muffins, enough for 1-2 per person
1 egg per muffin
½ -1 slice of the ham lunchmeat that comes in the rectangles shape
1 largish slice cheddar cheese per muffin
Start cooking the English Muffins right away if you are cooking many in the toaster because they take longer than other breads to toast. (When all the kids were at home, I would just lie them out on a cookie sheet and broil them, but I prefer them in the toaster.)
Spray your skillet with non-stick cooking spray, even if it is a non-stick skillet. Turn the heat on medium-low (don’t cook your eggs on too high of heat or they will burn or at least get that stiff edge on them). Add ½ Tablespoon of butter or margarine. Crack the eggs and place them separately in the skillet. You can cook 4 comfortably, 5 if you are fairly coordinated (which I am not) at a time. When the whites begin to get solid, break the yolk and turn the eggs. If you have an electric stove and you don’t need to cook any more eggs, you can turn off the burner at this point.
Meanwhile, slice your cheese, 1-2 slices per muffin and cut the ham in half. I am not a big carnivore, as I have said before, so I usually just use ½ slice of ham per person. However, when my son was working a very physically labor intensive job, I did use more ham on his muffin.
I take the muffins from the toaster, put the ham on the bottom, the hot egg next, then the cheese, top with the warm top of the English muffin and, better than McDonald’s and just as fast, you have breakfast. Serve with orange juice and it’s a fast and easy breakfast.
What I Do: I have found that the store brand English Muffins or the English Muffin bread (which I love) work fine with this meal. Usually 1-2 per person is more than enough; they are surprisingly filling. Occasionally one of my very large eaters will eat 3, but not very often. If you have a child who won’t eat eggs, omit the eggs. I usually use the store brand lunchmeat ham that is rectangular shaped; Kirkland brand at the club stores is especially good.
One of the challenges in my family is being sure everyone starts their day with enough protein because I have several children, one in particular, who is very grouchy and lethargic until he eats. Add in a hectic morning and/or a tired, slow-moving mom and we need an easy breakfast to get everyone going.
Years ago I began experimenting with the Egg McMuffin idea. I have tried different kinds of eggs, meat, and bread. I have even tried them with Swiss and Jack cheeses, separately, of course; and this is the one that my family likes the best. We use the registered trademark name, even though we have changed it a little. My creativity never extended to original meal names.
Egg McMuffins®
English Muffins, enough for 1-2 per person
1 egg per muffin
½ -1 slice of the ham lunchmeat that comes in the rectangles shape
1 largish slice cheddar cheese per muffin
Start cooking the English Muffins right away if you are cooking many in the toaster because they take longer than other breads to toast. (When all the kids were at home, I would just lie them out on a cookie sheet and broil them, but I prefer them in the toaster.)
Spray your skillet with non-stick cooking spray, even if it is a non-stick skillet. Turn the heat on medium-low (don’t cook your eggs on too high of heat or they will burn or at least get that stiff edge on them). Add ½ Tablespoon of butter or margarine. Crack the eggs and place them separately in the skillet. You can cook 4 comfortably, 5 if you are fairly coordinated (which I am not) at a time. When the whites begin to get solid, break the yolk and turn the eggs. If you have an electric stove and you don’t need to cook any more eggs, you can turn off the burner at this point.
Meanwhile, slice your cheese, 1-2 slices per muffin and cut the ham in half. I am not a big carnivore, as I have said before, so I usually just use ½ slice of ham per person. However, when my son was working a very physically labor intensive job, I did use more ham on his muffin.
I take the muffins from the toaster, put the ham on the bottom, the hot egg next, then the cheese, top with the warm top of the English muffin and, better than McDonald’s and just as fast, you have breakfast. Serve with orange juice and it’s a fast and easy breakfast.
What I Do: I have found that the store brand English Muffins or the English Muffin bread (which I love) work fine with this meal. Usually 1-2 per person is more than enough; they are surprisingly filling. Occasionally one of my very large eaters will eat 3, but not very often. If you have a child who won’t eat eggs, omit the eggs. I usually use the store brand lunchmeat ham that is rectangular shaped; Kirkland brand at the club stores is especially good.
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