Brunch & Breakfast – The Fancy Pants Kitchen

The Best Matzah Granola

Francine — Thu, 11 Apr 2024 15:29:47 +0000

Breakfast is always a challenge during Passover but The Best Matzah Granola is a life-changer! It’s truly delicious and I have a feeling you’ll be making this year ’round!

Traditional granola is made with oats. Substituting matzah pieces gives it more texture and slightly larger pieces to dig into. Combined with walnuts, pecan, coconut flakes, dried sour cherries and dates, it’s the ultimate combination for a yogurt parfait, sprinkled over cottage cheese or to simple snack on by the handful!

Start by combining crumbled matzah with the nuts and coconut flakes. You can use finely flaked coconut as I’ve done or use the larger coconut shavings. Either will work beautifully but just be sure they are unsweetened. The sweetened flakes will give a cloying flavor (too much “sweet” isn’t always better as my daughter Haley keeps pointing out to me).

In a small saucepan, combine honey, sugar, olive oil, cinnamon and allspice and heat until the sugar dissolves. Pour it over the matzah mixture and stir until well combined.

Spread the mixture on a sheet pan and bake for 30-40 minutes, stirring and checking every 10 minutes. Remove from the oven when the granola is golden brown and let it cool completely.

Use your hands to break up any large clumps and then stir in the dried fruit.

This recipe has so many variations. Use any combination of nuts, dried fruit, and spices that you prefer or have on hand. Substitute agave or maple syrup for the honey if you prefer.

Finally, if you have leftovers (which you probably won’t), store them in a ziplock bag in the freezer. That will keep it crunchy. I eat it directly from the freezer (just watch out for the frozen dried fruit…you don’t want to crack a molar). Enjoy this great recipe!

Share Your Thoughts...

Lastly, if you make The Best Matzah Granola, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

The Best Matzah Granola

Makes: 8 servings

Prep Time: 10 minutes

Bake Time: 20 minutes

Total Time: 30 minutes

Ingredients

2 -3 sheets matzah, crumbled (to make 2 heaping cups)
3/4 cup roughly chopped pecans
3/4 cup roughly chopped walnuts
1/2 cup unsweetened coconut flakes
1/4 cup honey
2 tbsp brown sugar
1/4 cup olive oil
1 tsp cinnamon
1 tsp allspice
1 pinch kosher salt
1/2 cup chopped dried figs, cranberries or cherries
1/2 cup chopped dates

Instructions

Pre-heat the oven to 300°F and line a sheet pan with parchment paper.

Mix the matzah, nuts and coconut flakes in a large bowl; set aside.

In a small saucepan over low heat stir the honey, sugar, olive oil, cinnamon and allspice just until the sugar is dissolved. Pour over the dry ingredients and stir until well combined. Add a good pinch of kosher salt and stir again.

Spread the mixture evenly onto your prepared baking sheet and bake for 30-40 minutes, stirring and checking every 10 minutes. Remove from the oven when the granola is golden brown and let cool completely.

Use your hands to break up any larger clusters and stir in the dried fruit. Store in the freezer in a ziploc bag (or other airtight container).

Chef’s Notes:

Substitute the nuts for whatever you like; you want a total of 1 & 1/2 cups chopped.

Substitute the dried fruit for whatever you like; you want a total of 1 cup chopped.

Substitute maple syrup for the honey if you prefer.

Use any combination of spices you like in place of (or in addition to) the cinnamon and allspice; you want a total of 2 teaspoons of spice (nutmeg, clove and ginger all work!).

Matzah Rosti with Eggs and Arugula

Francine — Thu, 11 Apr 2024 14:40:37 +0000

For breakfast during Passover, this Matzah Rosti with Eggs and Arugula is amazing! It’s a round pancake of softened matzah topped with ricotta cheese, eggs, arugula and feta. Sounds delicious, right?

Many of us spend tons of time planning for our Passover seder, the telling of the Passover story and feast, that occurs on the first two nights of Passover. But what about the remaining days of Passover? What are we going to eat? And, more importantly, what’s for breakfast???

Yes, we can eat cottage cheese and fruit or a scrambled egg, but after a day or two, that gets dull. This recipe, along with The Best Ever Matzah Granola, are two new recipes that will help you through breakfast/brunch ideas for the upcoming holiday.

A beloved traditional breakfast during Passover Is Matzah Brei (check out Asparagus Matzah Brei or Mexican Matzah Brei). It’s a quasi-omelette but we mix softened matzah pieces with beaten eggs.

In this recipe, we use matzah brei as the base for the rest of the ingredients. Soften the matzah pieces by soaking them in warm water for a few minutes. Most of the water will be absorbed.

Meanwhile, beat 4 eggs with salt and pepper. Add it to the soaked matzah and let that sit for about 5 minutes to absorb in.

Toss the arugula with olive oil, balsamic vinegar and black pepper and set aside.

Heat olive oil in a large skillet and add the matzah mixture, shaped into a disc. Once the bottom is brown and it holds together, place a sheet pan over the top and flip the skillet over to invert the rosti onto the pan.

Spread the top of the rosti with ricotta cheese and place in a preheated oven for 5 minutes.

While the rosti is in the oven, cook 4 eggs in a skillet, sunny side up, until the whites are just cooked through and the yolks are still runny. This will take about 3 minutes.

The serve the rosti cut it into 4 wedges, top with arugula and an egg. Sprinkle the feta over and serve it immediately. Delicious!

Share Your Thoughts...

Lastly, if you make Matzah Rosti with Eggs and Arugula, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Matzah Rosti with Eggs and Arugula

Makes: 4 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients

4 matzah, broken in 1-inch pieces
8 eggs
1/4 + 1/8 tsp salt, divided
4 cups baby arugula
3 tbsp olive oil, divided
1 tsp balsamic vinegar
1/8 tsp black pepper
3/4 cup part skim ricotta
2 tbsp crumbled feta cheese (or more to taste)

Instructions

Preheat the oven to 350°F. Coat a baking sheet pan with cooking spray.

Add 3/4 cup warm water to the broken matzah and toss. Allow to sit 3-5 minutes, until the water is absorbed.

Beat 4 of the eggs lightly with a fork, stir in 1/4 teaspoon salt and the pepper, and add to the matzah. Toss the mixture well, and then occasionally for the next 5 minutes to allow some of the egg to be absorbed.

Meanwhile, toss the arugula with 1 tablespoon of the oil, the vinegar, and the remaining 1/8 teaspoon salt.

Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add the matzah mixture and press it lightly into an even disc in the pan. Cook until the bottom is browned and the mixture holds together well when you shake the pan, about 5 minutes. Place the sheet pan (sprayed side down) over the skillet and invert the rosti onto the pan. (The browned side will face up.) Spread the top evenly with the ricotta and place in the oven for 5 minutes.

Meanwhile, heat the remaining 1 tablespoon olive oil in the skillet. Crack the remaining 4 eggs in the skillet and cook them, sunny side up, until the whites are just cooked through and the yolks still runny, about 3 minutes.

Cut the rosti into four wedges and place each on a plate. Top with the arugula and then an egg; sprinkle with the feta and serve immediately.

Recipe by A Sweet and Savory Life

Cruffins

Francine — Fri, 23 Feb 2024 18:45:45 +0000

It’s hard to believe that 4 simple ingredients can produce these crazy delicious Cruffins! Yes, it’s a cross between a croissant and a muffin, but they also remind me of cinnamon-sugar donuts! So tasty, so easy and so quick!

The trick to these mouthwatering treats is using refrigerated crescent roll sheets. You don’t have to make your own dough and it’s forgiving to work with. And, the cruffins don’t have to be perfect. In my opinion, the more rustic they look, the better!

To begin making Cruffins, roll out one tube of dough at a time. The crescent rolls can come in sheets or pre-perforated triangles. I prefer the sheets but if you can’t find them, use the triangles but pinch the seams of the triangles together before you roll the dough.

Roll the dough to a rectangle about 12- x 16 inches. Spread some of the softened butter over the top and sprinkle with cinnamon sugar, gently pressing it into the dough.

Now, begin at the long end and roll up the dough into a tight cylinder. It will be 16 inches long. Cut it in half crosswise to make two 8-inch logs.

Cut each of those logs lengthwise down the middle to create 4 sections of dough that show the layers (see my photo above). You’ll repeat that with the remaining two tubes of dough so that you have 12 pieces.

Tightly roll up each piece of dough into a cinnamon roll shape. Make sure the cut side is up (it will also be on the outside of the roll). Tuck in the end piece and place each cruffin into a sprayed muffin tin.

Bake for 18-20 minutes until they are golden brown. Remove them from the oven, roll them in additional cinnamon sugar and enjoy!

They can be stored at room temperature in an airtight container for a few days or in the freezer for up to 2 months. That’s if there’s any left!

Share Your Thoughts...

Lastly, if you make Cruffins, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Cruffins

Makes: 12 servings

Prep Time: 20 minutes Bake Time: 20 minutes

Total Time: 40 minutes

Ingredients

3 tubes (8 ounces each) refrigerated crescent roll sheets
6 tbsp unsalted butter, softened, divided
1 cup granulated sugar
1 tbsp ground cinnamon

Instructions

Preheat oven to 350°F. Lightly spray a standard 12-cup muffin tin with nonstick cooking spray. Set asideWorking on a lightly floured work surface, roll out each tube of dough to a 12×16-inch rectangle. (I used crescent roll sheets; if you are using perforated crescent roll dough, be sure to pinch the seams to seal.)

Spread 2 tablespoons of softened butter evenly over each sheet of dough.

In a small bowl, whisk together the sugar and cinnamon. Sprinkle 1/4 cup of the cinnamon-sugar mixture evenly over the top of each buttered dough sheet, gently pressing it into the dough. Set aside the remaining cinnamon-sugar mixture to use for topping later.

Starting on the long end of the dough sheet, tightly roll it up into a log. Cut the log in half, creating two shorter logs. Cut each of those shorter logs in half lengthwise, giving you four sections of dough.

Repeat with the remaining two sheets of dough. You will have 12 sections of dough.

Working one section of dough at a time with the cut layered side facing out and up, roll it tightly into a cinnamon roll shape, tucking in the end piece of dough. Place into the prepared muffin tin. Repeat with the remaining 11 sections.

Bake for 18-20 minutes, or until golden brown. Remove rolls from the oven and immediately roll each cruffin in the remaining cinnamon sugar mixture. Enjoy!

Recipe from I Am Baker

Savory Ham and Cheese Bread Pudding

Francine — Wed, 20 Dec 2023 20:52:25 +0000

If you’re feeding a crowd on Christmas or New Year’s morning, try Savory Ham and Cheese Bread Pudding. It’s so tasty having a bunch of ham & cheese sandwiches baked together in an egg-based custard and can be made the day ahead. This recipe wins all the way around!

Using a nice Black Forest ham from the deli, grated Gruyère cheese and thick sourdough or Italian bread slices, a baked dish that can serve a group is created. Topped with a sprinkling of confectioner’s sugar, raspberry jam and arugula, this breakfast or brunch dish is sure to please.

Begin by buttering 4 slices of bread and spreading Dijon mustard on the other 4 slices. Top the Dijon with ruffled ham and grated cheese (lots of options will work…check out the recipe for ideas) and then place the buttered piece of bread on top of the cheese.

Cut the sandwiches into pieces as shown above. Fit the pieces of sandwich into a baking dish or a cast-iron pan. Make sure that the pieces are snug.

Whisk the milk, eggs, salt and pepper and slowly pour it over the sandwiches, trying to wet every slice of bread. Sprinkle the remaining cheese over the top and refrigerate for at least 1 hour or overnight preferably.

Bake the dish in a hot oven for 35-45 minutes. Sprinkle with confectioners’ sugar, add some arugula to the top and dollop raspberry jam over the dish. Don’t skip the jam…it makes this incredibly delicious!

Share Your Thoughts...

Lastly, if you make Savory Ham and Cheese Bread Pudding, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Savory Ham and Cheese Bread Pudding

Makes: 8 servings

Prep Time: 15 minutes

Bake Time: 35 minutes

Total Time: 50 minutes plus chill time 1 hour

Ingredients

8 large Sourdough or Italian bread slices, day-old recommended, pre-sliced or cut into 1/2-inch-thick slices
3-4 tbsp Dijon mustard
3-4 tbsp unsalted butter, softened
16 slices deli Black Forest ham, about 8 ounces
1 & 1/2 cups shredded Gruyère, Swiss, Emmental, Jarlsberg or old, white Cheddar, divided
2 & 1/2 cups milk, preferably whole milk
5 large eggs
Salt and freshly ground black pepper

For Serving:

Icing/Confectioners’ sugar
Raspberry Jam
Arugula, optional

Instructions

Grease a shallow baking dish, approximately 2.5 quarts, such as a roughly 9×13-inch oval baker. A 9×13-inch rectangle may be too big. A 10-inch top diameter cast-iron skillet would work well or alternately a 9-inch cake tin. You want the bread pieces to be very tightly together in the pan.

If your bread is fresh, lay out the slices ahead and let them stand on the counter for a couple of hours to dry out or alternately, place on a baking sheet and pop into a 325°F for 3-5 minutes, then let cool.

Lay bread slices out. Spread 1/2 of the slices with Dijon mustard and the other 1/2 of the slices with soft butter.

Working with the slices with the mustard, top with about 4 slices of ham, ruffling them up a bit, rather than laying flat. Sprinkle with about 1/4 cup of the shredded cheese. Top with the buttered slice of bread, with the un-buttered side up (like you’re making a sandwich). Repeat with the remaining slices.

Cut the “sandwiches” into small pieces (see Step-by-Step photos above this recipe to see how I cut my slices). Place the sandwich pieces into your prepared dish, nestling them up very close to each other and with the pointed ends or crust side up. Set aside.

In a large bowl or measuring cup, whisk together the milk, eggs, salt and pepper. Slowly pour the egg mixture over the sandwiches, being sure to pour a bit over each bit of bread. Sprinkle top with the remaining 1/2 cup of shredded cheese. Cover the pan with plastic wrap and chill at least 1 hour or overnight.

Preheat the oven to 350°F. Uncover the dish and bake until golden and the egg mixture is set, about 35-40 minutes. Remove and let cool 10 minutes. Sprinkle with icing/confectioners’ sugar. Top with a dollop of jam and arugula.

Chef’s Notes:

This bread pudding is drier than some bread puddings. As written, about 1/2 of the bread is soft and creamy and the top half is toasted and crispy. It complements the “sandwich” aspect of this dish nicely. That said, you can certainly add more egg/milk mixture if you prefer a wetter/softer bread pudding. Simply make more of the mixture using the basic formula of 1 egg for each 1/2 cup of milk. In all cases though, the top part of the bread should be above the level of the liquid.

If your bread slices are smaller than the ones shown here, simply make more of the “sandwiches”. If slicing the bread yourself, slice into no more than 1/2-inch slices. You don’t want the bread slices too thick.

Recipe from Seasons & Suppers

Banana Bread Scones

Francine — Tue, 28 Nov 2023 00:35:47 +0000

This delicious Banana Bread Scone is a wonderful addition to your scone choices! The scone is a cross between banana bread and a muffin with dark brown sugar and walnuts adding to the deliciousness of it. And while the brown butter icing is optional, do NOT pass on it! It makes the scone, IMHO!

And, these are quick to make. In under 45 minutes, you can have warm scones ready to serve!

For the holidays or any day, serve these tasty scones!

To make the batter, mash the banana with a fork in a measuring cup. You will need about 1/2 of a cup.

To the measuring cup, add a large egg and whisk until it is well combined with the banana.

Finally, add enough heavy cream to reach the one-cup level. Add the vanilla extract to the mixture and place the measuring cup in the freezer for 10 minutes.

Melt the butter in the microwave and let it cool a bit.

In a bowl, combine the flour, brown sugar, baking powder, salt and walnuts. Make a well in the center of the mix.

After the cream has been in the freezer, pull it out and add the butter to the cream mixture and stir it until it gets lumpy.

Now, pour that into the well created with the dry ingredients and stir, mixing from the bottom, to be sure that all of the flour gets mixed into the liquid.

Pour the batter onto a work surface and knead it a bit to bring it all together into a 6-inch disc. Cut it into 8 equal triangles and place them on a sheet pan.

Brush the tops of the scones with cream and sprinkle coarse sugar over the tops.

Bake for about 20 to 25 minutes. Let them cool a bit.

If you are making the icing, brown the butter in a saucepan and combine it with the milk, powdered sugar, and vanilla. Drizzle the icing over the scones and enjoy!

Share Your Thoughts...

Lastly, if you make Banana Bread Scones, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Banana Bread Scones

Makes: 8 scones

Prep Time: 20 minutes

Bake Time: 22 minutes

Total Time: 42 minutes

Ingredients

For the Scones:

1/2 cup unsalted butter (1 stick)
1 medium-size very ripe banana
1 large egg
1/3 cup heavy cream, plus more for brushing
1 tsp pure vanilla extract
2 cups all-purpose flour
1/2 cup packed dark brown sugar
2 & 1/2 tsp baking powder
1/2 tsp kosher salt
1/4 cup chopped walnuts
raw turbinado or sanding sugar for sprinkling

For the Icing: (optional)

2 tbsp unsalted butter
3-4 tbsp milk
1/2 tp pure vanilla extract
1 cup powdered sugar

Instructions

For the Scones:

Preheat the oven to 400°F. Line a sheet pan with parchment paper.

Mash banana with a fork until fairly smooth and no lumps are left. Add 1/2 cup of the banana to a 2-cup measuring cup. Add the egg to the cup with the banana and whisk with a fork until well combined.

Add enough heavy cream to reach the 1-cup measuring line (the total amount for the banana, egg and cream will be 1 cup). Add the vanilla and stir well with the fork. Place the cup in the freezer for 10 minutes.

Place the butter in a microwave-safe bowl and cover it with a damp paper towel. Cook on high power for 50-60 seconds or just until melted. Remove from microwave and set aside to cool a bit.

In a medium-large bowl, combine the flour, brown sugar, baking powder, salt and walnuts. Make a well in the center.

After the cream has been in the freezer for 10 minutes remove and add the butter to the cream mixture, stirring with a fork until the mixture is lumpy.

Pour the banana mixture into the well in the flour bowl. Stir from the bottom up, with a sturdy spatula or large spoon, just until all of the flour is mixed in. The dough with be a little crumbly and a bit stiff.

Tip out the mixture onto a work surface knead it 2-3 times to bring it together. Pat the dough into a 6-inch circle. Using a sharp knife or a bench scraper, cut the circle into 8 equal triangles. (At this point, you could freeze the triangles well-wrapped on their sheet for another day. Then bake them from frozen.)

Place the triangles onto the prepared sheet pan, spacing them with several inches in between. Brush the tops with the cream and sprinkle with sanding (or raw or turbinado) sugar. Place scones in the oven and immediately reduce the temperature to 375˚F. Bake until the scones are golden brown and set, about 20-25 minutes. A toothpick inserted into the center of a scone should come out clean.

Transfer the scones to a wire rack to cool. Serve warm or at room temperature. Drizzle with the Brown Butter Icing, if desired, before serving.

For the Icing: (optional)

Place butter in a small saucepan and melt over medium-low heat. Continue to cook until butter starts to froth and turn brown. This will only take a few minutes so watch carefully. Allow it to cool for 10 minutes.

Add 3 tablespoons of the milk and the vanilla to the butter and 1 cup of the powdered sugar. Stir with a whisk until smooth.

Drizzle over the scones as desired. You may have extra icing.

Recipe from The Cafe Sucre Farine

Easy Peach Crumble Muffins

Francine — Thu, 03 Aug 2023 15:00:28 +0000

These Easy Peach Crumble Muffins are, well, easy, peachy, crumbly and delicious!! Encase them in a pretty muffin liner and they are also summery and show-stopping!

While we still have beautiful summer stonefruit, let’s make these amazing muffins. You can use nectarines if you prefer…either will work!

I love that this recipe doesn’t require a mixer. Just combine the melted butter and sugar in a large bowl. Add the eggs and then the buttermilk and vanilla. Stir until all of the ingredients are well mixed.

Sprinkle all of the dry ingredients over the top and combine with the sugar mixture. Fold in the peaches and divide between the muffin cups.

To make the crumble, combine all of the ingredients in a medium bowl and mix with a fork until the crumble forms.

Sprinkle each muffin with some of the crumble. Add a few extra pieces of diced peach on the top if you feel like it. Sit tight for about 10 minutes to let the muffins settle into the liners and then pop them into the oven.

Immediately lower the temperature to 375°F and bake the muffins until they are golden brown, about 15-18 minutes.

Let them cool for a bit and either serve them warm or room temperature.

Enjoy beautiful summer peaches while you can!

Share Your Thoughts...

Lastly, if you make Easy Peach Crumble Muffins, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Easy Peach Crumble Muffins

Makes: 15 muffins

Prep Time: 20 minutes

Bake Time: 15 minutes

Total Time: 35 minutes

Ingredients

For the Muffins:

1/2 cup unsalted butter, melted and cooled
1 cup sugar
2 large eggs
3/4 cup buttermilk
2 tsp vanilla extract
2 & 1/2 cups all-purpose flour
1 tbsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
1 cup diced peaches or nectarines, about ¼-inch pieces, plus extra for garnish, if desired

For the Crumble:

1/4 cup light brown sugar, packed
1/2 tsp cinnamon
1/2 cup all-purpose flour
4 tbsp unsalted butter, very soft

Instructions

Preheat oven to 425˚F. Spray 15 muffin cups generously with non-stick spray or line with muffin liners.

In a medium-large bowl, whisk the melted butter with the sugar until well combined. Add the eggs and stir. Add buttermilk and vanilla. Stir until all ingredients are well combined.

Sprinkle the flour, baking powder, baking soda and salt evenly over the top and stir with a folding motion until most of the flour mixture is incorporated. Gently fold in the diced peaches or nectarines using a rubber spatula. Scoop the batter into the prepared muffin cups , filling about 3/4 full.

Combine all crumble ingredients in a medium-size bowl (you can just wipe out the muffin bowl and use the same bowl if you want). Mix with a fork until crumbles form. (If crumble seems too wet and crumbs don’t form, add another tablespoon of flour and mix again with a fork.)

Sprinkle each muffin with a rounded teaspoon of the crumble. Wait 10 minutes before baking muffins.

Place muffins in the oven and immediately reduce the heat to 375˚F. Bake 12-18 minutes or until muffins are light golden brown and a toothpick inserted into the center comes out clean. Muffins will also spring back when lightly touched on the top when done.

Allow muffins to cool for 5 minutes then remove from pan to a cooling rack.

Recipe by The Cafe Sucre Farine

Banana Pancakes

Francine — Sun, 16 Jul 2023 15:47:45 +0000

These Banana Pancakes are the most delicious pancakes you will ever eat! And, that’s not an exaggeration! They are light and fluffy, filled with a deep banana flavoring. Fry them up for a crispy exterior, top them with extra bananas and maple syrup and say hello to an epic breakfast!

I’ll admit that I’m not really a pancake/waffles/French toast kinda gal. I’m happiest with eggs, fruit, cottage cheese…you know, the healthy boring stuff. But, give me these banana pancakes and I sing a different song. These really are the best!

These pancakes are pretty traditional with the exception of the bananas. Whisk together the dry ingredients: flour, sugar, baking powder and salt.

Mash the banana with a fork in a small bowl. Whisk in eggs, milk and vanilla and then pour that mixture into the flour mixture along with some melted butter and fold it all together.

Add butter and a bit of vegetable oil to a hot skillet and drop the batter by 1/4-cupfuls into the skillet. be sure to leave some space between pancakes as they spread out.

A few holes will appear on the top surface indicating that it’s time to turn them. You can also peak at the underside to make sure it’s nicely browned. Flip the pancakes over and cook for a few more minutes.

You can keep the cooked pancakes in a warm oven while you repeat the process with the remaining batter. Serve the pancakes with maple syrup and sliced bananas. A sprinkling of confectioners’ powder is also a nice addition.

The pancakes freeze beautifully, so if you have some leftovers or want to make an extra batch, just follow the instructions in the recipe.

Enjoy breakfast!

Share Your Thoughts...

Lastly, if you make Banana Pancakes, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Banana Pancakes

Makes: 12 4-inch pancakes

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients

For Pancakes:

1 & 1/2 cups all purpose flour, spooned into measuring cup and leveled off
2 tbsp sugar
2 & 1/2 tsp baking powder
1/2 tsp salt
1 small, over-ripe banana, peeled (the browner, the better)
2 large eggs
1 cup plus 2 tablespoons low fat milk
1/2 tsp vanilla extract
3 tbsp unsalted butter, melted

For Cooking:

1-2 tbsp vegetable oil
1 tbsp unsalted butter

For Serving:

Maple syrup
Sliced bananas
Confectioners’ sugar (optional)

Instructions

In a medium bowl, whisk together the flour, sugar, baking powder and salt.

In a small bowl, mash the banana with a fork until almost smooth. Whisk in the eggs, then add the milk and vanilla and whisk until well blended. Pour the banana mixture and the melted butter into the flour mixture. Fold the batter gently with a rubber spatula until just blended; do not over-mix. The batter will be thick and lumpy.

Set a griddle or non-stick pan over medium heat until hot. Put 1/2 tablespoon of butter and one tablespoon vegetable oil onto the griddle, and swirl it around. Drop the batter by 1/4-cupfuls onto the griddle, spacing the pancakes about 2 inches apart. Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes. Flip the pancakes and cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more. Using the spatula, transfer the pancakes to a serving plate.

Wipe the griddle clean with paper towels, add more butter and oil, and repeat with the remaining batter. Serve the pancakes while still hot with maple syrup, sliced bananas and confectioners’ sugar if desired.

Freezer-Friendly Instructions:

The pancakes can be frozen for up to 3 months. After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.

Recipe by Once Upon a Chef

Smoky Breakfast Pizzas

Francine — Mon, 10 Apr 2023 17:15:13 +0000

Smoky Breakfast Pizzas….pizza for breakfast? Just ask my brother, Ron. But Ron’s breakfast pizza would be leftover pepperoni pizza from a night or two ago. Since none of us would do that anymore, let’s elevate it a bit and try a pizza with smoked mozzarella and pecorino Romano cheeses, mixed wild mushrooms and an egg, of course! Top it all with a delicious basil oil and you have the perfect way to start your morning! It’s also great for leftover dinner. That’s flipping the world on its side, don’t you think??

You may be tempted to use regular mozzarella cheese for this pizza but I highly encourage picking up some smoked mozzarella. It has such a deep smoky flavor and it truly makes the pizza, along with the salty pecorino Romano. Don’t skip it!

These pizzas are easy when you use store-bought pizza dough. Just cut the dough into 4 pieces and let them sit until they reach room temperature.

While that’s happening, make the basil oil by pulsing fresh basil leaves, olive oil and garlic in a food processor until it’s combined and the basil is chopped. Season it with salt and pepper and set it aside.

Working with one piece of dough at a time, stretch the dough into a 7-inch circle. It doesn’t have to be precisely a circle. As you can see, mine are irregular-shaped, which makes them that much more charming!

Sprinkle each dough circle with the cheeses and mushrooms. Season with salt, pepper and crushed red pepper. Bake until the crusts are puffed and starting to brown.

Remove them from the oven and crack an egg into a well you’ve formed on the top of each pizza. Return the pizzas to the oven and back until the whites are set but the yolks are still runny. This will take between 5 and 7 minutes.

Remove them from the oven and drizzle some basil oil on top. Serve them right away and enjoy your morning!

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Lastly, if you make Smoky Breakfast Pizzas, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Smoky Breakfast Pizzas

Makes: 4 pizzas

Prep Time: 15 minutes

Bake Time: 16 minutes

Total Time: 31 minutes

Ingredients

1 cup loosely packed fresh basil leaves (about 1/2 ounce)
1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for greasing pans
1 small garlic clove, finely grated
Kosher salt, to taste
Black pepper, to taste
1 pound fresh prepared pizza dough or store-bought pizza dough, cut evenly into 4 pieces, at room temperature
All-purpose flour, for dusting
6 ounces smoked mozzarella cheese, shredded (about 1 & 1/2 cups)
2 ounces pecorino Romano cheese, grated (about 1/2 cup)
1/2 cup thinly sliced fresh mixed wild mushrooms
Crushed red pepper, to taste
4 large eggs

Instructions

Process basil, oil, and garlic in a food processor until smooth, about 25 seconds. Transfer to a small bowl; season with salt and black pepper to taste.

Preheat oven to 450°F with racks in upper third and lower third positions. Lightly grease 2 baking sheets with oil. Dust 1 dough piece with flour, and place on a lightly floured work surface; stretch into a 7-inch circle. Transfer to prepared pan. Repeat with remaining dough pieces.

Sprinkle dough circles evenly with mozzarella, pecorino, and mushrooms, leaving a 1/2-inch border for the crust. Sprinkle pizzas with salt, black pepper, and crushed red pepper to taste. Bake in preheated oven until crusts are puffed and starting to brown, 7 to 9 minutes.

Remove pizzas from oven. Using the back of a spoon, make a small well in center of each pizza. Crack 1 egg into each well. Return pizzas to oven, rotating pans between top and bottom racks from previous bake. Bake at 450°F until egg whites are set but yolks are still runny, 5 to 7 minutes. Serve with basil oil.

Mexican Matzah Brei

Francine — Fri, 24 Mar 2023 15:03:25 +0000

Mexican Matzah Brei is a wonderful addition to our breakfast recipes for Passover. Since we aren’t eating toast, English muffins or croissants during the 8 days of Passover, we need to get creative for our carbs. Heading in the Mexican food direction for this recipe, we are able to step this traditional egg dish up a notch.

Matzah Brei is a combination of dampened matzah pieces and beaten eggs that get fried in butter or oil. There is an ongoing debate in the Jewish community about whether you are a sweet or savory Matzah Brei lover…I only eat it savory, so I will always throw in some onions and lots of salt and pepper. My kids say only sweet, so I leave out the onions, sprinkle lots of confectioners sugar over the top and serve it with maple syrup on the side.

But, back to the savory Mexican Matzah Brei…this is where it’s at! Melting Cheddar cheese along with the eggs, onions and matzah is the way to begin this. Finish it off with salsa, avocados, queso fresco and cilantro, and you will be in heaven!

Begin making this by sautéing chopped onions in vegetable oil until they are lightly browned.

In the meantime, pour boiling water over broken matzah pieces that are in a colander until the pieces are soaked. Drain them.

Beat the eggs and cheese together in a large bowl and add the broken matzah pieces. Pour this mixture into the skillet with the onions.

Cook the Matzah Brei, stirring as necessary, until the eggs are set.

To finish, arrange the Matzah Brei on a large plate and dollop spoonfuls of salsa over it. Garnish it with avocado slices, crumbled queso fresco and chopped cilantro.

I have a feeling that if you were a sweet lover of Matzah Brei, this might change your mind! Happy Holidays!

For another wonderful savory Matzah Brei recipe, check out Asparagus Matzah Brei.

Share Your Thoughts...

Lastly, if you make Mexican Matzah Brei, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Mexican Matzah Brei

Makes: 4 servings

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Ingredients

2 tbsp vegetable oil
1 medium yellow onion, diced
4 matzah boards, broken into 1 inch pieces
6 eggs, lightly beaten
1 & 1/2 cup grated sharp Cheddar cheese
1/2 cup salsa
1 avocado, sliced
1/4 cup crumbled queso fresco
2 tbsp chopped cilantro

Instructions

Heat the oil in a 10-inch nonstick skillet over medium heat. Add the diced onion and sauté over medium-low heat until lightly browned, about ten minutes.

Meanwhile, place the broken pieces of matzo in a colander and bring a kettle of water to a boil. Slowly pour the boiling water over the matzo until all the pieces are soaked. Drain in the colander, shaking gently.

Beat together the eggs and cheese in a large bowl. Add the damp matzo to the egg mixture in the bowl. Pour the egg and matzo mixture into the skillet with the onions.

Cook the matzah brei over medium-low heat, stirring as needed, just until the eggs are set.

Arrange the matzah brei on a large plate and pour the salsa over it. Garnish with avocado slices, crumbled queso fresco and chopped cilantro. Serve hot and pass extra salsa on the side.

Eggs Benedict

Francine — Sat, 11 Mar 2023 16:09:23 +0000

One of the most traditional breakfast items to order in a restaurant is Eggs Benedict. But, why not make it at home? Because you think it’s difficult? Because who could poach an egg as well as a restaurant can? Because a Hollandaise sauce is tricky?

Let me set the record straight that this is easy, very easy, to make! I’d include it in my Easy Peasy section, but there is a little coordination that needs to go on and I don’t think everyone would agree that it’s easy peasy. You be the judge and let me know!

I like to begin this recipe by making the Hollandaise sauce. It’s not complicated…in a blender, blend the egg yolks and lemon juice until just combined. Through the feed tube at the top, pour the hot melted butter in and continue blending until the sauce is pale yellow and slightly thickened. That’s it! Not complicated…not difficult.

Pour the sauce into a bowl and cover it with plastic wrap, pushing it right down on the surface of the sauce to prevent a skin from forming.

Sauté the Canadian bacon in a skillet until it is slightly crispy on both sides. This just takes a minute or two. Set aside.

Bring a pot of water and white vinegar to a gentle boil. With each egg, crack the egg into a fine mesh strainer over a small bowl. Gently shake the strainer to get rid of any loose egg whites. Then, transfer the egg to a small bowl. Do this with all of the eggs so that they are ready to go at the same time.

Once the water is boiling, carefully tip the egg into the boiling water and cook for about 3 minutes, until the egg whites are set. I cooked 4 eggs at a time and each one came out perfectly!

Meanwhile, toast the English muffins and set aside.

To assemble the Eggs Benedict, place a piece of Canadian bacon on each half of the English muffin. Top it with a poached egg, Hollandaise sauce, chives, salt and paprika.

How about that? Not too difficult, right? And now you can enjoy this restaurant favorite in the comfort of your own home!

By the way, for a change, try leaving off the Canadian bacon and topping the English muffin with cooked asparagus or fresh spinach.

Share Your Thoughts...

Lastly, if you make Eggs Benedict, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Eggs Benedict

Makes: 4 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients

4 large cold eggs
2 English muffins, toasted
4 slices Canadian bacon
1 tbsp white vinegar
1 tbsp minced chives, for serving
1 tsp paprika, for serving
Flaky salt, for serving

For the Hollandaise Sauce:

4 large egg yolks, room temp
1 & 1/2 tbsp freshly squeezed lemon juice
1 cup salted butter, hot melted

Instructions

To make the eggs, fill a large pot with 4-5 inches of water and add the vinegar. Bring to a gentle boil over medium-high heat.

Working one egg at a time, crack the egg into a fine mesh strainer over your sink. Gently shake the strainer to get rid of any loose egg whites. Transfer the egg to a small bowl.

Carefully tip the egg into the boiling water and cook until the whites are set, 3 minutes. Using a slotted spoon, transfer the poached egg to a paper-towel-lined plate. Repeat with remaining eggs.

Meanwhile, add the Canadian bacon to a large skillet and cook on medium-high heat until crisp, about 1-2 minutes per side.

Hollandaise Sauce:

In a high speed blender, blend yolks and lemon juice on medium low speed until just combined.

Transfer the hot melted butter to a liquid measuring cup. With the blender running, pour the butter very slowly in a steady stream into the blender through the top. Continue with blender running, until the sauce is pale yellow and slightly thickened.

Remove the sauce from the blender and use immediately or set aside in a bowl, covered with plastic wrap, pressing it down until it touches the sauce (see Chef’s Note).

Assemble the Eggs Benedict:

Lay the English muffin halves cut-sides up. Top each half with a slice of Canadian bacon and a poached egg. Pour hollandaise over top and sprinkle with chives, salt, and paprika.

Chef’s Notes:

If making the hollandaise sauce ahead and the sauce has thickened too much, stir in 1 or 2 tablespoons of hot water and stir until smooth adding more hot water as needed.

For a non-traditional, vegetarian Eggs Benedict, steam some thin asparagus and lay them over the toasted English muffin. Top with egg, Hollandaise and chives, salt & pepper. Fresh spinach can be used in the place of the asparagus.

Recipe by The Modern Proper