To wrap up Hot Breakfast Month, it seemed appropriate to do a breakfast for dinner. After all, dinner (in my opinion) is the absolute best time to enjoy breakfast. None of these meal elements are hard to make and they all cook up pretty quickly. That makes it great for when you’re having one of those days. You know the ones.
Pancakes from Scratch
Pancakes are one of the easiest things to make instead of buy. They only require a few ingredients and you make them the same way as you would the box mix. The same amount of time and effort for a much yummier result. This recipe makes five servings.
- 1 c. All Purpose Flour
- 2 1/4 tsp. Baking Powder
- 2 tsp. Sugar
- 1/2 tsp. Salt
- 3/4 c. Milk
- 1 Egg
- 1 tbsp. Melted Butter
- 1 tsp. Vanilla
Mix together your dry ingredients in a medium size bowl. Create a well and add your wet ingredients. Whisk it all together and then cook just like you would a box mix. See, easy-peasy!
Be sure to top your fancy pancakes with an extra special maple syrup, like these from Maple Valley.
As you know from my crépes recipe, I prefer using the oven over the stove top. It becomes mindless cooking, which is something a busy mom with kids underfoot can appreciate. Bacon in the oven is really quite simple.
To make bacon in the oven, line a cookie sheet with parchment paper and lay your bacon on top. There can be small amounts of overlap since the bacon will shrink as it cooks, but try to space it out. Pop your bacon in the lowest rack of the oven and turn the heat on to 400°F. You do not want the oven preheated. Cook for 20-35 minutes, or until the crispiness you desire. Remember, much like griddle bacon, it will darken and crisp up a bit more after being removed from heat.
To dress up your bacon a bit more (so it pairs nice with your fancy pancakes), halfway through the cook time, drizzle the bacon with maple syrup. It must be real maple syrup or you will end up with a sticky, gooey mess. Again, I can’t speak highly enough for Maple Valley’s Grade A Organic Syrup.
Breakfast Potatoes with Fresh Herbs
Breakfast potatoes are wonderful and so versatile. They work with any type of potato you happen to have on hand. Tonight I used some Russets that were beginning to sprout, but Reds are nice as well. You can slice or chop, peel or not. I like to peel and slice them since I tend to chop and leave the peels on when I make my dinner potatoes. That, and the addition of garlic and onion to the dinner potatoes, are all that really differentiate the two. Of course we’re making breakfast for dinner, so there are no rules.
To make fried potatoes, grab a large skillet and let it heat up on medium heat with some olive oil. Slice (or chop) your potatoes and then dry them a bit with a cloth. Starting with dry potatoes will help with the crisping process. Toss them in the skillet and stir occasionally. If you find they are getting crispy before they have softened, you can lower the heat a bit and toss on a lid to hold the heat.
Chop up your fresh herbs. I like to switch it up, but parsley and basil are always a big hit. You could also add rosemary, sage, and/or thyme. When the potatoes are getting near done, lower the heat to low/medium and toss in your herbs. There’s no precise measurements here, just add until it looks and feels right. I also add salt, pepper, paprika, and a hint of cumin. Toss all of this together for 3-4 minutes and then remove from heat.
Honey Glazed Warm Apples
Now, in all honesty, I could stop right there and enjoy these fabulous carbs, but my husband is a stickler for well-balanced diets (unless no one is keeping an eye on what he eats). Honey glazed warm apples meet the need of a fruit on the dinner plate. Slice your apples (I used two) with peels on or off. I have one of those apple slicers/corers that comes in handy for slicing apples as well as other kitchen slicing jobs.
Put the slices into a microwave-safe container and splash with lemon or lime juice. This prevents browning. Then drizzle a generous spoonful of honey over the slices. Don’t worry about mixing it in. I love the flavor of my BeeRaw Wild Raspberry Honey. The raspberry flavor is very subtle, but the sweetness is amazing (I’ve been using it in teas and baking ever since it arrived on my doorstep).
Cover your bowl with a cloth to prevent the moisture from escaping and microwave for 2-3 minutes depending on the thickness of your slices. After removing from the microwave, gently stir so the glaze covers all the apples. The will be slightly softened, but still finger-manageable for the young people in the house. They also aren’t super sticky like baked apples, so you won’t have toddlers collecting fuzz on their fingers for the rest of the night.
So when you put it all together, you have a wonderful family-friendly meal that can be enjoyed at breakfast, dinner, or even lunch! I want to thank you all for joining my friends and I for Hot Breakfast Month. I also want to send out a special thank you to our wonderful sponsors. It was their ingredients that make our recipes shine.
Be sure to check out my #hotforbreakfast partners and their amazing recipes:
Jami at An Oregon Cottage | Susannah at Feast & West | Kathie at Homespun Seasonal Living | Tessa at Homestead Lady | Chris at Joybilee Farm | Sheila at Life, Love, and Good Food | Lynda at Me & My Pink Mixer | Annie at Montana Homesteader | Angi at Schneiderpeeps
The following companies generously sponsored various #hotforbreakfast month projects. I may not have used all of them in my recipes, but this project is in no small part thanks to them and their incredible contributions:
Bee Raw, Bob’s Red Mill, Made in Nature, Maple Valley Syrup Cooperative, Now Foods, Pacific Foods & Woodstock.