Last Saturday morning, I was working in my office, drinking my coffee, when I get a text message from my teenage son saying, "How much do you love me, Mom?"
All parents know that is a loaded question that WILL be followed by a favor! :) Apparently, one of his friends had posted on SnapChat a video of himself eating Dutch pancakes for breakfast and my son wanted me to make some for him. Now, I've never even heard of Dutch pancakes but after getting a description of them from my son (thin, rolled up pancakes), I browsed the internet until I found a recipe that seemed to make sense to me.
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This is a perfect fit for a slow weekend morning served alongside fresh fruit and piping hot coffee.
The filling for this strudel can be customized according to your family's preferences. Want a vegetarian option? Just leave out the bacon. Want a meat-lover's option? Remove the vegetables and add diced ham. Personally, I love fresh veggies and herbs in this strudel: mushrooms, tomatoes, spinach, kale, sage, cilantro, basil, oregano, etc. We'll start out this week with a healthy recipe (so I can off-set the peanut butter ice cream I had last night)...
What I love about this recipe is the fact that it taste like I'm having dessert for breakfast and yet this smoothie is chock full of beneficial nutrients from the antioxidants in blueberries, potassium in bananas, calcium and B vitamins in Greek yogurt, to the omega-3 fatty acids in the chia seeds. Cheers! A tried and true weekend breakfast staple at our house! The great thing about pancakes is that you can customize and personalize them endlessly! You can add a wide variety of ingredients to the batter itself (nuts, fruits, chocolate chips, etc.) or you can get creative with your toppings, serving pancakes alongside maple syrup, homemade fruit syrups (strawberries and blueberries are our favorites), applesauce, even prepared/canned fruit pie fillings and whipped cream if you are feeling decadent! Pancakes, like waffles, freeze well and so this is a perfect recipe to double or triple, depending on your family size, and then freeze the extras for a quick weekday breakfast (or snack!) option. Pancakes Servings: 6 to 8 (makes 18 4-inch pancakes) Ingredients: 2 eggs 2 cups flour 1 ¼ cup milk 1 tsp vanilla extract 3 Tbsp brown sugar ¼ cup vegetable oil or melted butter 6 tsp baking powder ½ tsp salt Directions:
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