Friday Recipe Exchange: Breakfast for Dinner (or Anytime)

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I love pancakes. Just not for breakfast. So when I’m in the mood, it’s time for breakfast for dinner. Pictured above are JeffreyW’s fluffy pancakes, and I have a recipe for super fluffy pancakes, here.

Want to dress them up a bit? How about Blueberry Sour Cream Pancakes? Recipe here.

For something completely different and easy to make, German Pancakes with Walnut syrup, click here.

And what goes perfectly with pancakes? How about some bacon…JeffreyW candies his:

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JeffreyW’s Candied Bacon recipe is here and his Cayenne Candied Bacon (pictured above) recipe is here. And the basics of baking bacon vs. frying can be found here.

In case you missed it, this week’s full dinner menu was Spicy Potato Soup, Garlic Biscuits and Mocha Pudding Cake and can be found here.

What’s on your menu for the weekend? Are you a fan of breakfast for dinner? Hit the comments with your favorite breakfast recipes.

And the featured recipe tonight:

I love whole wheat pancakes, they are fluffy, hearty, nutty and sweet, just like some people I know. Making whole wheat pancakes can be tricky, though – I don’t want them to be heavy and dry, I still want light and fluffy. The recipe below serves that up.

Fluffy Whole Wheat Pancakes

Beat together until light and frothy:

  • 1 egg
  • 1 cup milk
  • 2 tbsp vegetable oil

Sift together:

  • 1/2 cup whole wheat flour
  • 1/2 cup unbleached flour
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 4 tbsp buttermilk powder
  • 1 tablespoon baking powder

Whisk dry ingredients into wet ingredients until just moistened, batter will be lumpy. Ladle into a hot, well oiled skillet or griddle. [Reduce heat to medium after it has heated up because these brown quickly.]

While with white flour pancakes you’d wait to see bubbles on the top of pancakes before flipping them, you don’t want to do that with these. As soon as the bottom is golden, flip. And as soon as the bottom is again golden, remove.

This keeps them from being too dry. It’s a bit of a balancing act – you want to make sure they aren’t runny, but you also don’t want to over cook. As soon as the center bounces back they are ready to remove.

Top with butter and real maple syrup. Yum.

Until next week – TaMara



Sammich Pr0n – Candied Hot Pepper Bacon Cheeseburger

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I had some bacon in the fridge that was getting old so I decided to cook the lot of it in the oven. I usually use maple sugar when I make this stuff but decided on brown sugar for this batch.  While rummaging in the cupboard I ran across a jar of ground red pepper.  The peppers grew on an “ornamental” pepper plant but they looked useful and I am loathe to throw things away.  I ground them in my spice mill and put them back, waiting for a special occasion.  Today I sprinkled them onto the bacon, along with ground black pepper and the sugar.  You can see the tiny seeds on the bacon in the photos.  This stuff is awesome.  DSC_6740 [1600x1060]Bacon is not hard to cook in the oven, lay it out on a rack inside a baking tray.  Cooking plain bacon you can get by without lining the tray with foil but this sugar coated stuff will make you wish you had the first time you forget.  Or the second time.  I’m slow.  I set the temp at 350 for this batch, thicker bacon wants a lower temperature setting.  Flip the bacon after 15 minutes and sprinkle the other side with the pepper and sugar.  (Maple syrup works great on these!) The bacon will render as it cooks and will give up moisture, in the last few minutes the rashers go from not quite done to just right and you better be ready because another minute is too much.  [Edit to add photo:]_DSC4626 [1600x1060]I mentioned that I was, um.. retentive.  These are the little peppers I dried and ground and saved.  In 2010.

Candied Bacon with Cayenne

I was at Balloon Juice last night and a commenter mentioned “candied jalapeno bacon” but never answered my plea for a recipe.  I went to teh Google and found a recipe or two but they didn’t seem all that.  I was of a mind to do the candied bacon thing again so I puttered about in the kitchen this morning for a while.I dredged some peppered bacon through some pancake syrup, sprinkled on some maple sugar, and dusted the strips with cayenne.  I had a few rashers left over after covering the tray so I popped those into the microwave atop a cushion of paper towels.  Mrs J had those with her breakfast this morning.  The microwave worked pretty well, I kept giving them and extra 30 seconds and lost track of the time but they came out fairly crisp.  Mrs J said they were fine.The rest spent some quality time in a 425 oven, I gave them 15 minutes and then turned them over, sprinkled a bit more sugar and returned them for another 15 minutes.  The oven was starting to get a little smoky so I pulled them and let them cool a bit.  I turned the oven down and returned them for another few minutes until they crisped enough to suit me.I think they turned out very well, and the cayenne was just the touch extra that they were needing.  Mrs J announced herself ready for lunch so I made her a quick BLT.All-in-all an enjoyable morning in the kitchen.  I guess I need to start thinking about dinner…