strawbsauce1

Strawberry Sauce

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Making your own breakfast fruit toppings may seem intimidating, but it’s actually really easy.  I typically prefer to make my own rather than buying the stuff in a bottle, namely because then I’m able to control how much sugar goes into it.  It’s also a good way to use up berries that are looking a tad over-ripe or have been sitting in the fridge a bit too long.

strawbsauce2

PREP TIME: COOK TIME: TOTAL TIME: 20 min    YIELD: 1 cup
Ingredients:
  • 2 heaping cups of strawberries, sliced 1/4″ thick
  • 1/2 cup unsweetened orange juice
  • 1 tsp vanilla
  • 2 tbsp granulated sugar
 Directions:
  1. Thoroughly wash, then hull and slice up strawberries.
  2. Add strawberry slices, orange juice, vanilla, and sugar to sauce pan.
  3. Over medium heat, bring to boil then reduce to low-medium and allow the mixture to simmer for about 10-15 minutes, stirring occasionally until the sauce thickens slightly and strawberries soften.
  4. Remove from heat, and using a hand-immersion blender (carefully, because the mixture is HOT) purée until smooth, or if you prefer your sauce to have a chunky texture, just purée slightly or avoid this step all together.
  5. Allow the sauce to sit for 5 minutes or so, then serve warm with pancakes, waffles, oven pancakes, or french toast.
ovenpancakes

Oven Pancakes

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I can’t quite remember how we had gotten on the subject of pancakes, but I’m glad it happened none the less– a co-worker passed this recipe along to me as being a favourite in their house.  Other recipes might call these “Dutch Babies” or “German Pancakes”.

I was pretty skeptical to start with.  Pancakes in the oven?  That seems too easy, I quite liked that idea.  But that they expand rapidly while baking, then sink back down?  I really wasn’t sure what to think about that.  It is fun though!  I enjoy the crispy outside and soft custardy texture.

These really are a different kind of pancake, oh and delicious!  If you’re looking for Christmas morning breakfast or brunch ideas (or really any other day of the year)– this would do the trick.

PREP TIME: COOK TIME: TOTAL TIME: 25 min    YIELD: 
Ingredients:
  • 6 tbsp margarine or butter, melted
  • 6 eggs
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1/2 tsp salt
  • 2 tsp vanilla extract
 Directions:
  1. Pre-heat oven to 450 degrees F.
  2. Measure and combine dry ingredients.
  3. In separate bowl, beat eggs well and add to dry ingredients.
  4. Combine melted (cooled) margarine with milk and vanilla, and add to the egg/flour mixture.  Beat mixture well.
  5. Grease 9 x 12 rimmed pan, and pour mixture into pan.  (I used a smaller pan for the pancakes in the photo, because that’s all that was clean)
  6. Bake 15 minutes at 450 F, then reduce heat to 350 F and bake for another 5 minutes.
  7. (It may be tempting) but don’t open the door while it’s baking.
  8. Remove from oven, cut into individual portions and serve with good ol’ maple syrup or your favourite pancake toppings (we really enjoy our blueberry syrup around this house!)
pancakes

Fluffy Pancakes

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Perfect Sunday morning breakfast: Pancakes with scrambled eggs and bacon!  This recipe for pancakes has yielded consistent and satisfying results.  It’s also versatile, in that if you’re looking for a change just add blueberries, or try adding cinnamon and raisins, apples, banana, chocolate chips or anything else you can think of

 

PREP TIME: 10 min   COOK TIME: 20 min   TOTAL TIME: 30 min   YIELD: 8-9
Ingredients:
  • 3/4 cup of milk
  • 2 tbsp of white vinegar
  • 1 cup all purpose flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 2 tbsp margarine or butter (melted)
Directions:
  1. Combine the milk and the vinegar and let sit for about 5 minutes.
  2. Mix all dry ingredients together in a bowl.
  3. Mix egg and melted margarine together with the milk, then combine with the dry ingredients and whisk until batter is smooth and any lumps are gone.
  4. Lightly coat large skillet with cooking oil, then place over medium-low heat.  Spoon batter into pan (in desired pancake size, I used ~1/4 cup at a time).  Cook until bubbles appear on the surface of the batter, then flip and cook until browned on the other side.