Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts
On the weekends I like to pull out the stops a bit and make something special for breakfast. Just because I live all on my own now doesn't mean that I can't still do that. Usually at the weekend you will find me enjoying bacon and eggs or pancakes or something similar!
I do need to apologize for the photos today. It's such a dull and gloomy day and although I like to take my photos with natural light, I was forced today to take them at my dining room table as I just could not get decent photos in front of my window. I hope you will forgive me!
.jpg "BHG 1943 Cookbook")
The recipe I am sharing today for these tasty Griddle Cakes was adapted from one found in the Vintage Better Homes & Garden Cookbook, published in 1943.
I love cookbooks, and I confess that I love vintage cookbooks most of all. Although some adaptations need to be made according to present knowledge and ingredients, most of the recipes in them are sound and well worth trying.
.JPG "Vintage Griddle Cakes (1943)")
So it is with this griddle cakes (or pancakes as they are also known) recipe which I am sharing with you today. I confess that these are some of the best pancakes I have ever made or eaten.
They are light and fluffy and puff up very nicely, without deflating after you cook them. Always a bonus! They have become my favorite pancakes!
.JPG "Vintage Griddle Cakes (1943)")
Perfect for serving fresh off the griddle with butter and syrup and your favorite bacon and sausages. I know, I am a glutton at the weekend!
Usually, I will also add canned sliced peaches, but today I didn't have any!
.JPG "Vintage Griddle Cakes (1943)")
Just look at how lovely and puffed up those pancakes are! And this is after sitting in the oven while I take the time to cook all of them!!
Normally they will deflate somewhat in the waiting. Not so with this recipe. Not so! They were lovely, light and quite puffed!
.JPG "Vintage Griddle Cakes (1943)")
WHAT YOU NEED TO MAKE VINTAGE GRIDDLE CAKES (1943)
Pretty basic ingredients. There is nothing out of the ordinary here.
- 2 cups (480ml) of whole milk
- 2 large free-range eggs, beaten
- 2 TBS melted shortening (I use butter)
- 2 1/2 - 3 cups (312g - 374g) of plain all-purpose flour
- 1 tsp salt
- 4 tsp baking powder
- 2 TBS sugar
.JPG "Vintage Griddle Cakes (1943)")
I like to begin with all of my ingredients being at room temperature. I am not sure if this is what makes the difference or not, but it is just how I do things.
I also like to use whole milk. In face I keep nothing but whole milk in my house. It doesn't make sense for me to buy several kinds of milk when there is really only me living here.
.JPG "Vintage Griddle Cakes (1943)")
I don't really like using shortening if I can help it, which means I almost always substitute butter for it, which works fine in this recipe. I do also like to butter the griddle pan a bit. Just me. The recipe doesn't ask for it. But, really, can you ever have too much butter?
Most times I don't need a full three cups to make these. This can vary according to the weather (damp or dry) and of course the brand of flour. You only need to use as much as will give you a thick droppable consistency. Not too thick. Not too thin.
.JPG "Vintage Griddle Cakes (1943)")
HOW TO MAKE VINTAGE GRIDDLE CAKES (1943)
It's a pretty basic recipe. Measure and whisk, then cook/bake. In the UK I had a dedicated griddle pan. Here in Canada, I have to just use a skillet, which works fine.
Whisk the milk, eggs, melted shortening/butter together in a large bowl.
Sift together the flour, baking powder and salt. Add to the liquid ingredients and mix thoroughly to combine until smooth. (Begin with 2 1/2 cups of flour and only add the remaining flour to give you a proper consistency. It should be thick, but not overly so.)
Heat your griddle pan or skillet until quite warm over medium heat.
Ladle the batter onto the ungreased griddle pan using a 1/4 cup measure, spreading it out with the bottom of the cup until you have an even circle.
.JPG "Vintage Griddle Cakes (1943)")
Cook until the mixture is covered with small bubbles on top and is starting to look dry. It should also be golden brown on the bottom. Flip over and cook the other side until golden brown.
Keep warm in a low oven until you have cooked all of your griddle cakes.
Serve hot with pats of butter and maple syrup.
.JPG "Vintage Griddle Cakes (1943)")
I can promise you I didn't eat everything on that plate! haha It was for presentation purposes only. I probably only ate one of the pancakes, a sausage and two strips of bacon. (I adore bacon and I only ever very seldome have it. Oh how I miss British bacon.)
The plate is a very old China one that my sister gave me to use for my food photos. The cloth is a fluor sac tea towel that I hand embroidered. The cute tea cosy is one that a lovely friend knit for me. Together I thought they made a beautiful vintage presentation. But perhaps that is only my own flight of fancy!
.JPG "Vintage Griddle Cakes (1943)")
There is no shortage of pancake recipes here in The English Kitchen. These griddle cakes today are very similar to what are called Griddle scones or Scotch Pancakes or Irish Pancakes in the UK, usually served with jam. Some other ones you may enjoy are:
Fluffy Ricotta Pancakes. These fluffy pancakes have a deliciously creamy texture. They make a particularly scrumptious breakfast for that special someone in your life, but they also make a delicious dessert when topped with sweetened whipped cream!
Oatmeal Cookie Pancakes. Oatmeal Cookie Pancakes are the best! You get all the wholesome and nutty flavor of a tasty Oatmeal Cookie . . . except in the glorious deliciousness of a breakfast pancake!
Yield: 16 pancakes
Vintage Griddle Cakes (1943)
Prep time: 5 MinCook time: 30 MinTotal time: 35 Min
One of the best pancake recipes I have ever made. Light and fluffy and thick!
Ingredients
- 2 cups (480ml) of whole milk
- 2 large free-range eggs, beaten
- 2 TBS melted shortening (I use butter)
- 2 1/2 - 3 cups (312g - 374g) of plain all-purpose flour
- 1 tsp salt
- 4 tsp baking powder
- 2 TBS sugar
Instructions
- Whisk the milk, eggs, melted shortening/butter together in a large bowl.
- Sift together the flour, baking powder and salt. Add to the liquid ingredients and mix thoroughly to combine until smooth. (Begin with 2 1/2 cups of flour and only add the remaining flour to give you a proper consistency. It should be thick, but not overly so.)
- Heat your griddle pan or skillet until quite warm over medium heat.
- Ladle the batter onto the ungreased griddle pan using a 1/4 cup measure, spreading it out with the bottom of the cup until you have an even circle.
- Cook until the mixture is covered with small bubbles on top and is starting to look dry. It should also be golden brown on the bottom. Flip over and cook the other side until golden brown.
- Keep warm in a low oven until you have cooked all of your griddle cakes.
- Serve hot with pats of butter and maple syrup.
Notes
The time is estimated for what it might take to cook all of the pancakes. It should take you no more than 3 or 4 minutes to cook each individual one.
Thanks so much for visiting. Do come again!
If you have been reading my page for any length of time you will know that at this time of year I try to get in as many Mincemeat goodies that I can.
By that I mean prepared mincemeat. The fruity Christmas kind that comes in a jar, ready for you to pop into tarts and whatnot. I do not mean ground meat, lest you be confused.
.JPG "Christmas Morning Biscuit Bombs")
The other day I saw a recipe on this page which used refrigerated biscuits which they had stuffed with chocolate chips. They looked really good, quick, easy and delicious.
The wheels in my head started turning and I thought to myself, why can't you stuff them with mincemeat? Surely that would be delicious!
At this time of year, I am game to stuff mincemeat into just about anything!
.JPG "Christmas Morning Biscuit Bombs")
I proceeded to do just that and was really pleased with the end results. I ended up with fluffy buttery biscuits, filled with a lovely fruity spiced filling.
Glazed sweetly with a vanilla glaze, and I added some holiday sprinkles to dress them up a bit. You, of course would not really need to do this, but I wanted them to stand out a bit for the holidays!
.JPG "Christmas Morning Biscuit Bombs")
This is the perfect recipe for a holiday bread to use for Christmas morning. Most of us will be preparing a big dinner later in the day and we don't really want to spend a lot of time on breakfast, but a lot of us will also have a houseful of people. (Yay!)
This is the type of thing that is perfect for Christmas morning. Quick and easy to make and very festive. Perfect to enjoy with a hot cup of whatever while people are opening their gifts, or to be used as a part of a much larger holiday brunch.
.JPG "Christmas Morning Biscuit Bombs")
I can see these being perfectly at home served alongside of crisp bacon curls, juicy sausages, scrambled eggs and whatnot! All you need on the side is some fresh fruit or fruit juice and hot java or tea!
Kind of like a very festive Danish, but in a round shape. Perfect for enjoying when you have all the family around.
.JPG "Christmas Morning Biscuit Bombs")
WHAT YOU NEED TO MAKE QUICK & EASY CHRISTMAS MORNING ROLLS
If you are like you, you probably already have everything in the house to make these today. If not, a quick trip to the store can easily rectify that!
- 1 can (10 count) refrigerated biscuits (in the UK, see note below)
- 10 tsp. prepared mincemeat
- 1/2 cup (65g) sifted icing sugar
- few drops vanilla
- 1 TBS of milk
.JPG "Christmas Morning Biscuit Bombs")
You can use the larger kind of refrigerator biscuit dough, but you may need slightly more filling and you won't get as many rolls of course as there are only 8 in a package.
If you are in the UK, you will most likely not be able to find the refrigerated biscuit/roll dough. I have provided an adequate solution in the recipe notes.
You can also use refrigerated croissant dough in its place. Roll out completely. Press the perforations shut and cut into 10 evenly sized squares and proceed as per the recipe.
.JPG "Christmas Morning Biscuit Bombs")
Don't be tempted to overdo the glaze. This is the perfect quantity for this number of rolls. I did add some festive sprinkles to dress them up a bit for the holidays, but this is by no means necessary.
HOW TO MAKE QUICK & EASY CHRISTMAS MORNING ROLLS
When I say nothing could be easier, I am not kidding. These are quick to make and very simple as well.
Preheat your oven to 350*F/180*C/gas mark 4. Butter a 9-inch round baking dish.
Open the can of biscuit dough and separate the biscuits.
Flatten the biscuits slightly and place a teaspoon of mincemeat in the center of each. Bring the sides of the biscuit up to cover the mincemeat completely, pinching shut.
Place into the prepared baking dish, seam side down.
Bake in the preheated oven for 18 to 20 minutes, until cooked through and golden brown. Leave to cook for 15 minutes.
Whisk together the icing sugar, vanilla and enough milk to give you a thick drizzle icing. Drizzle this over the warm buns decoratively.
Serve immediately. Best eaten on the day.
.JPG "Christmas Morning Biscuit Bombs")
Don't be tempted to overfill these rolls. A heaped teaspoon is the perfect amount. Any more than that you risk a blow out and this will mean that your rolls will be more likely to stick to your dish and be difficult to remove.
.JPG "Christmas Morning Biscuit Bombs")
Isn't that cute? Just the perfect size and as you can see below the perfect amount of filling. These are so delicious, you may actually want to double the recipe as people are sure to want more than one!
You have been warned!
.JPG "Christmas Morning Biscuit Bombs")
SAVORY BREAKFAST BAKE - A delicious layer of flaky croissants, egg, sausage and mushrooms that you can make up the night before and then bake on the morning. I believe another name for it is Christmas Morning Wife Saver.
BACON & EGG MCMUFFIN CASSEROLE - A delicious breakfast casserole made with torn English muffins, crisp bacon, and an egg custard. This really does taste like a Bacon & Egg McMuffin from you know where!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Yield: 10
Quick & Easy Christmas Morning Rolls
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
A festive bread to bake for your family on Christmas morning that is not only delicious but incredibly quick and easy as well!
Ingredients
- 1 can (10 count) refrigerated biscuits (in the UK, see note below)
- 10 tsp. prepared mincemeat
- 1/2 cup (65g) sifted icing sugar
- few drops vanilla
- 1 TBS of milk
Instructions
- Preheat your oven to 350*F/180*C/gas mark 4. Butter a 9-inch round baking dish.
- Open the can of biscuit dough and separate the biscuits.
- Flatten the biscuits slightly and place a teaspoon of mincemeat in the center of each. Bring the sides of the biscuit up to cover the mincemeat completely, pinching shut.
- Place into the prepared baking dish, seam side down.
- Bake in the preheated oven for 18 to 20 minutes, until cooked through and golden brown. Leave to cook for 15 minutes.
- Whisk together the icing sugar, vanilla and enough milk to give you a thick drizzle icing. Drizzle this over the warm buns decoratively.
- Serve immediately. Best eaten on the day.
Notes
If you live in the UK, it may be impossible to get refrigerated biscuit/scone dough. You can use a plain scone dough. You can find a recipe for plain scone dough here.
Thanks so much for visiting. Do come again!
One of my favorite things to have for breakfast in the mornings is granola, and I always make my own. I have several versions that I like to make. My good friend Mable taught me how to make my own granola back in the 1980's.
It's a really delicious way to get your children to eat oatmeal. They might turn up their noses at a bowl of hot oats but pop some granola in front of them and they will be gobbling it up. It also makes a great and nutritious snack with all of the nuts, wholesome grains and dried fruit.
Like with any recipe, this version of granola no longer resembles the original one. I have added to it and adapted it through the years, trying out new things. I like to think that it is even better than the original, but I do admit I am a bit biased.
.JPG "Honey Granola")
One thing for sure, it's a lot healthier than most ready-made granolas you will find in the shops. They are almost always loaded with preservatives, sugar and fat. I have to admit as well, they just don't taste good in comparison to a good granola that you have made yourself at home.
Admittedly, I am a bit biased, but I always think that homemade anything tastes infinitely better than anything you can buy in the shops.
.JPG "Honey Granola")
Making things like this yourself means you get to control what goes into them. What kinds of nuts you enjoy, how sweet or not sweet you want it to be. The kind of fat you choose to use. No palm oils or hydrogenated fats in my house!
No fake sugars either. Whenever I make my granola I always use pure honey or maple syrup.
.JPG "Honey Granola")
That's probably why it tastes better than store bought. Everything is natural. I did start using a cereal mix in my granola years ago. Meusli works great. Anything that is a nice mix of grains. Today I used this Kashi Go Lean Honey, Almond and Flax Cereal.
I love Kashi and I thought it would work perfectly in this. I was right. It does. Have you ever tried their Cinnamon Whole Wheat Harvest cereal? I love it and could munch on it like cookies. They are like mini shredded wheats with a nice cinnamon flavor, but no sugar is added. Love them.
.JPG "Honey Granola")
WHAT YOU NEED TO MAKE HONEY GRANOLA
Simple everyday ingredients. It might seem like a lot, but you can pare it down by using only one or two nuts. Myself, I like a nice variety!
- 7 ounces (approximately 200g) Kashi Go Lean Almond Flax cereal (you can use any multigrain cereal in the same amount. Meusli is good.)
- 2 cups (approximately 165g) large flake oats
- 1/2 cup (60g) walnut halves
- 1/2 cup (85g) whole almonds
- 1/4 cup (30g) raw cashew nuts
- 1/4 cup (30g) pecans
- 1/4 cup (31g) pistachio nuts
- small handful sunflower seeds
- 1/2 tsp ground cinnamon
- 1/2 cup 120ml) honey
- 1/4 cup (60ml) light olive oil or melted coconut oil
To finish:
- approximately 1 cup (151g) dried fruit (cranberries, blueberries, sultanas, cherries, apricots, etc.)
.JPG "Honey Granola")
As I said you can vary the number of varieties of nuts you use. I like a nice wide variety. The important thing is you have about 1 1/2 cups of nuts altogether. Don't use salted nuts. Just the plain old raw nuts will do.
You can also vary the type of dried fruits you use to finish the granola with. Bear in mind that because of the cereal some of the moisture from your dried fruit will be absorbed, so don't pick fruit that is aready quite dry.
Also don't pick fruit that is too moist, or you will end up with a soggy granola! Sometimes I like to add large coconut chips into the mix, or pumpkin seeds. Granola is one of those breakfast cereals that just about anything goes!
.JPG "Honey Granola")
HOW TO MAKE HONEY GRANOLA
Nothing could be easier. Just be sure to keep an eye on it in the oven and stir it frequently. You don't want it burning.
Preheat the oven to 300*F/150*C/gas mark 3. Spray a large, rimmed baking sheet with nonstick baking spray. Set aside.
Mix together all of the cereal, oats, nuts and cinnamon in a large bowl.
Whisk together the honey and oil. Pour this over the dry mixture in the bowl and mix well together with a wooden spoon, making sure everything gets coated. Spread this mixture out on the prepared baking sheet.
Toast in the preheated oven until golden brown, about 30 to 40 minutes. Give it a stir every 15 minutes and keep a very close watch on it for the last 10 minutes. Because of the honey it can go from perfect to burnt in a flash.
Remove from the oven. Stir occasionally as it cools. Stir in the dried fruit and store in an airtight container. This also freezes well and will keep for up to 6 months.
.JPG "Honey Granola")
We are coming into gift giving season here over the next weeks and Granola makes a great gift. Just pop it into a fancy jar and tie a nice ribbon around the lid, along with a label stating the ingredients.
It's really nice popped into a basket along with a few other breakfast goodies such as a nice box of tea, some artisanal bread, a jar of nice jam or marmalade, and maybe a nice mug and some homemade napkins. I can't think of anyone who wouldn't love a gift like that!
.JPG "Honey Granola")
Are you as much of a lover of Homemade granolas and cereals as I am? If so, you might also enjoy these:
PERFECT GRANOLA - I think this is the perfect balance of toasted nuts, coconut flakes, old fashioned oats and maple sweetness. Not too sweet, just perfect. I enjoy it with plain yogurt and sometimes a squirt of date syrup if I am feeling especially indulgent.
EASY STOVE-TOP GRANOLA - A delicious granola that you make totally in a skillet on top of the stove. Perfect for when you don't have a working oven, are in student digs, or for when you just don't want to heat up the kitchen.
Yield: 4 - 5 cups
Honey Granola
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min
My favorite breakfast is a bowl of Greek yogurt, sprinkled with homemade granola and fruit. This is one of my favorite versions of granola. Its super good!
Ingredients
- 7 ounces (approximately 200g) Kashi Go Lean Almond Flax cereal (you can use any multigrain cereal in the same amount. Meusli is good.)
- 2 cups (approximately 165g) large flake oats
- 1/2 cup (60g) walnut halves
- 1/2 cup (85g) whole almonds
- 1/4 cup (30g) raw cashew nuts
- 1/4 cup (30g) pecans
- 1/4 cup (31g) pistachio nuts
- small handful sunflower seeds
- 1/2 tsp ground cinnamon
- 1/2 cup 120ml) honey
- 1/4 cup (60ml) light olive oil or melted coconut oil
To finish:
- approximately 1 cup (151g) dried fruit (cranberries, blueberries, sultanas, cherries, apricots, etc.)
Instructions
- Preheat the oven to 300*F/150*C/gas mark 3. Spray a large, rimmed baking sheet with nonstick baking spray. Set aside.
- Mix together all of the cereal, oats, nuts and cinnamon in a large bowl.
- Whisk together the honey and oil. Pour this over the dry mixture in the bowl and mix well together with a wooden spoon, making sure everything gets coated. Spread this mixture out on the prepared baking sheet.
- Toast in the preheated oven until golden brown, about 30 to 40 minutes. Give it a stir every 15 minutes and keep a very close watch on it for the last 10 minutes. Because of the honey it can go from perfect to burnt in a flash.
- Remove from the oven. Stir occasionally as it cools. Stir in the dried fruit and store in an airtight container. This also freezes well and will keep for up to 6 months.
Thanks so much for visiting! Do come again!
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