Friday, July 2, 2010

Breakfast for Dinner

This week, Spencer and Shannan and their three adorable little boys came to visit us. It was so much fun to be with them. The first night they were here, I made something that no one can resist: breakfast for dinner. I decided to make something a bit more unique than the traditional breakfast...Pumpkin Pie Waffles and Banana Bread Pancakes. Top the Pumpkin Pie Waffles with whipped cream and the Banana Bread Pancakes with Banana-Pecan Syrup, and you have yourself a scrumptious meal. Easton ("Easy E") loved the Pumpkin Pie Waffles...both are yummy though.

Pumpkin Pie Waffles
(makes 4-6 round “Belgian” style pumpkin waffles)
• 1/4 cup light brown sugar
• 3 Tbsp. cornstarch
• 1 1/4 cup flour (I use whole-wheat)
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 3/4 tsp. cinnamon
• 2 tsp. ginger
• 1/4 tsp. cloves
• 1/2 tsp. freshly grated nutmeg (or 1/4 tsp. dried/ground nutmeg)
• 2 large eggs
• 1 cup whole milk
• 1 cup canned solid-pack pumpkin
• 4 Tbsp. unsalted butter, melted and warm
1. Lightly oil the waffle iron with vegetable oil, and set it to the desired temperature.
2. Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients, and whisk to blend.
3. Separate eggs: yolks go in a medium sized bowl and whites get set aside in a smaller bowl.
4. Add pumpkin and milk to the egg yolks. Whisk to blend and set aside.
5. Whip egg whites with a hand mixer on high until stiff peaks form – about 1 1/2 – 2 minutes. Set aside.
6. Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine.
7. Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine. That will smooth out when the egg whites are added.
8. Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious.
9. Once the waffle iron is heated, you’re ready to pour the batter! Cook until slightly crispy.
I got this recipe from this awesome website: Check it out to get your waffles to be just perfect.

Banana Bread Pancakes

  • 1 1/4 cups flour (I use whole-wheat)
  • 1/4 cup cornmeal
  • 3 Tbsp. brown sugar
  • 2 tsp. baking powder
  • 2 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/2 cup sour cream
  • 3/4 cup plus 1 Tbsp. milk
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 2 ripe bananas, mashed with 2 Tbsp. applesauce
  1. Sift together the flour, sugar, baking powder, and salt.
  2. In a separate bowl, whisk together the sour cream, milk, eggs, and vanilla. 
  3. Add the wet ingredients to the dry one, mixing only until combined.
  4. Stir in the bananas.
  5. Cook the batter on a large skillet or griddle. 
  6. Serve with sliced bananas and Banana-Pecan Syrup.
For the Banana-Pecan Syrup:

  • 2 Tbsp. butter
  • 1/2 cup chopped pecans
  • 2 small bananas, mashed (1/2 cup)
  • 1 cup maple syrup
  1. Melt the butter in a medium skillet over medium heat.
  2. Add the nuts and saute for about 1 minute, or until fragrant. 
  3. Add the bananas and cook, stirring for about 1 minute.
  4. Add the syrup and cook for about 1 more minute, or until the syrup is hot and slightly thickened.
  5. Remove from the heat and set aside in a warm place.
  6. Serve over the pancakes.

1 comment:

  1. Yum! These look great. I needed these recipes earlier this week. I made whole grain waffles and banana bread. Banana pancakes would be great!


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