Breakfast for Dinner (or Lunch… or Breakfast…)

I know I’m getting better at cooking when my significant other says, “This relationship is worth it for this meal alone.” He’s a bona fide champ for downing (with a toothy grin) other meals that didn’t go quite as well!

This was my first crack at making pancakes from scratch. Usually, I get the boxed pancake/waffle mix. Or, I don’t make pancakes at all, because I’m more of a waffle person. This turned out to be a serendipitous treat! Anyway, the recipe below makes about six servings.

Blueberry-Pecan-Cinnamon-Vanilla Pancakes and Roasted Garlic-Basil-Onion-Potatoes

Ingredients:

Pancakes:

  • 1 1/4 cups all purpose flour
  • 3 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1 1/2 tbsp. white sugar
  • 2 tsp. cinnamon
  • 1/2 tsp. vanilla extract
  • 1/2 cup roughly chopped pecans
  • 1/2 cup blueberries
  • 1 1/2 cups milk
  • 1 egg
  • 3 tbsp. melted butter

Potatoes:

  • 2 medium white potatoes
  • 4 tbsp. roughly chopped basil
  • 3 tbsp. olive oil
  • 6 cloves of garlic, minced
  • 1/2 medium onion, diced
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. sage
  • 1/2 tsp. thyme
  • I liked having the potatoes on a slice of toasted Jewish Rye bread, but they’re good on their own, too!

Directions:

(I made the potatoes first, and while they were baking in the oven, I focused on the pancakes.)

Potatoes:

  1. Preheat oven to 400 degrees F.
  2. Wash potatoes, then chop them into 1 in. chunks (I left the skin on)
  3. Toss everything except the basil in olive oil.
  4. Lay the mix on a sheet pan (if you like them crispy) or in a glass casserole dish (if you like them soft and mushy).
  5. Bake for ~45 minutes.
  6. After you take them out, toss in the basil and season to taste. (Hot sauce tastes great with these!)

Pancakes:

  1. Sift all of the dry ingredients together (flour, baking powder, cinnamon, salt, sugar).
  2. Stir in the milk, egg, melted butter, and vanilla. Mix until smooth. Add additional milk if you want a runnier batter.
  3. Heat a lightly oiled griddle or frying pan over medium heat. Use ~1/4 cup of batter per pancake. Make sure the batter is spread thinly on the griddle. They puff up. Alot.
  4. Put a few pecan chunks and the blueberries on the top of the pancake right after you lay it on the griddle.
  5. When air bubbles start to come out of the edges, flip the pancake. (The first pancake is always a goner; either the flip goes wrong or it gets burnt or the middle is still doughy…)
  6. Brown on both sides and serve with maple syrup!
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