Tag Archives: syrup

Gingerbread Dutch Baby

06 Saturday Dec 2014

Posted by in Baking, Breads, Breakfast, Holidays

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Gingerbread Dutch Baby

Happy Saturday! Just a quick and easy little holiday breakfast recipe for you. My obsession with Smitten Kitchen continues…and I made this gingerbread dutch baby this morning. I didn’t stray too far from the original recipe, but I used a 10 inch cast iron skillet instead of a 9, cut back on the butter and used nonfat milk instead of whole. Enjoy!

Recipe
Gingerbread Dutch Baby
Makes 1 (10 inch) Dutch Baby, serving 2
adapted from the Smitten Kitchen Cookbook

Ingredients

  • 2 large eggs
  • 1 tbsp brown sugar
  • 1 tsp unsulfured molasses
  • 1/3 cup flour
  • 1/4 tsp ground cinnamon
  • 1/8 tsp (a dash or two) ground ginger
  • pinch of ground cloves
  • 1/8 tsp (dash or two) nutmeg
  • dash salt
  • 1/3 cup milk (I used nonfat, though the recipes suggests to use whole)
  • 1 tbsp butter
  • Powdered sugar and maple syrup, for serving

Directions

Preheat oven to 400F. Crack the eggs into a blender and run until they are pale in color. Add remaining ingredients except for the butter and powdered sugar, and process until smooth. Add the butter to the cast iron skillet (I used a 10 inch, though the recipe suggested a 9 inch) and put in the oven for a minute until the butter is melted. Swirl the butter around and up the sides, making sure the pan is nicely coated.

Pour the batter into the prepared skillet, and bake for 15-20 minutes, until the pancake has puffed up and browned a bit. Mine went in for the full 20 minutes and didn’t really poof until the last five minutes of baking.

Remove pancake from oven and sprinkle with powdered sugar. Serve slices directly from the cast iron skillet with warm maple syrup.

Lemon Ricotta Pancakes

04 Tuesday Feb 2014

Posted by in Breakfast

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Lemon Ricotta Pancakes

It’s not often that I make homemade pancakes. Confession time: normally I use the Snoqualmie Falls pancake and waffle mix, because it is the best store-bought mix out there. But after making these lemon-ricotta pancakes…I don’t know if I can ever go back. They are fluffy yet light and airy, and go perfectly with leftover citrus syrup from my candied citrus peels. Yes – I have found yet another way to use the leftover spoils of those damn delicious citrus pieces of heaven.

Lemon Ricotta Pancakes

We ended up making the regular size batch of pancakes because we were supposed to have guests come over for brunch, but when they had to cancel last minute, we had lots of leftover pancakes. And – shocker – they are awesome reheated in the microwave.

Lemon Ricotta Pancakes

These melt in your mouth…They may seem thick but once you bite into them they are so light and airy. These are what pancake dreams are made of.

Lemon Ricotta Pancakes

Recipe
Lemon Ricotta Pancakes
Adapted from the Newlywed Cookbook
Serves 4-6

Ingredients

  • 1 1/3 cups AP Flour
  • 1/2 cup finely ground cornmeal
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 cups buttermilk
  • 1/2 cup ricotta cheese (I used part skim ricotta)
  • 1 large egg, separated
  • pinch of nutmeg
  • 1 tbsp grated lemon zest (about the zest from 1 lemon)
  • 1 tbsp sugar
  • butter, for the pan (and finished pancakes!)

Toppings:

Lemon or pure maple Syrup, bananas, strawberries

Directions

Whisk together flour, cornmeal. salt, baking powder, and baking soda in a large bowl. In a separate bowl, whisk together the buttermilk, ricotta, egg yolks, nutmeg, and lemon zest. Make a well in the center of the dry ingredients, and whisk in the wet ingredients until just incorporated.

Beat the egg whites and sugar with an electric mixer or a whisk in a clean bowl until they just hold stiff peaks. Gently fold the egg whites into the batter with a spatula or whisk until evenly incorporated, make sure not to overmix.

Heat a griddle or heavy frying pan to medium-high heat until butter sizzles when added to the pan. Pour desired amount of pancake batter onto griddle, leaving about 2 inches between pancakes. When little bubbles form on the surface of the batter, flip the pancakes with a flexible spatula. Cook on the other side until the pancakes are golden brown around the edges, about 2 minutes. Serve immediately with syrup, butter, and fresh fruit.

Lemon Ricotta Pancakes

Baked Coffee Cake French Toast.

20 Sunday May 2012

Posted by in Baking, Breads, Breakfast, Easy, Entertaining, Main Dish, Uncategorized

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Sometimes French Toast makes me nervous.  Especially overnight french toast. I always get paranoid I don’t have the right bread and that everything is going to turn into a soggy mess and not cook right the next morning.

But french toast is always good. I don’t know why I worry so much about these things. Plus, Joy the Baker would never do me wrong.

And she didn’t. Because this Baked Coffee Cake French Toast was a hit. And sooo easy!

Warning: you are not going to get uniform pieces of French Toast out of this. Mine almost turned into a delicious bread pudding in the oven. Once it comes out, you’re gonna be scooping out gooey pieces, trying to get a perfect slice isn’t gonna happen. And you know what? It’s better that way. Trust me.

Next time I will probably try it with Challah bread, and fan out the layers so each piece of bread gets a good portion of coffee-cake topping. I highly recommend serving the french toast with fresh berries and whipped cream.

Recipe
Baked Coffee Cake French Toast
From the Joy the Baker Cookbook
Serves 6

For the French Toast:

  • 1 tbsp butter
  • 10 slices stale white or whole wheat sandwich bread
  • 4 large eggs
  • 1 cup whole milk
  • 1/2 cup buttermilk
  • 1/3 cup granulated sugar
  • 1 tbsp pure vanilla extract

For the Topping:

  • 1/2 cup all-purpose flour
  • 1/4 packed light brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/4 (1/2 stick) butter, cold, cut into cubes
  • powdered sugar for garnish

Method:

To make the French toast: Melt butter in an 8-inch cast-iron (or any oven-friendly) skillet. Coat the entire pan, including the sides of the skillet with melted butter. Remove from heat.

Slice the bread diagonally. Fan and stack the bread atop the melted butter, cut side down, point side up.

In a medium-sized bowl, whisk together eggs, whole milk, buttermilk, sugar, and vanilla. Once well incorporated, pour the custard over the bread slices into the skillet. Gently press the bread slices into the custard to coat; bread slices will not be completely submerged in the egg mixture.

Cover the Skillet with plastic wrap and refrigerate for anywhere from 30 minutes to overnight.

Just before you are ready to bake, place a rack in the center of the oven and preheat to 350 degrees F.

To make the topping: whisk together flour, sugar, cinnamon, and salt. Use your fingers to work the butter into the dry ingredients until the butter is in pea-sized lumps. Remove the soaked bread from the refrigerator and sprinkle with crumb topping.

Bake for 20 to 25 minutes, until the custard has set and the bread tops are toasted. Allow to cool for 15 minutes. Sift powdered sugar over the top of the toast and scoop into bowls to serve. This dish is excellent with fresh berries (marinated in a little triple sec and powdered sugar) and whipped cream.