Breakfast

Pancakes, pancakes, pancakes … and crepes

Pancakes, pancakes, pancakes … and crepes

Maine produces its own grains and flours, brown eggs, maple syrup, and, of course, dairy. Everything you need to make the perfect pancakes. We even have apples, strawberries, blueberries and more to add to those pancakes. Maine should be the Pancake State, not the Pine Tree State. It seems every food has a special day, week or month in which it’s celebrated. January is oatmeal month – I totally get that. January is cold, and oatmeal is hot and hearty and fills you up and keeps you going. On the other end of the spectrum, National Ice Cream Month is July. Again, a no-brainer. It’s hot and you want ice cream. There’s some dispute on Pancake Day, Week or Month. Some say it’s in February (most celebrated on Feb. 17 this year), some say it’s in March, some say it depends on the year. Some celebrate National Pancake Day, while others celebrate International Pancake Day. Whatevs, people. Pancakes are appropriate no matter what time of year it is. I celebrate Pancake (and Crepe) Day pretty much every weekend and holiday and on several weeknights throughout the year. But we are in the throes of winter, snow piling up for many of us, wind and bitter cold. And we start to dream of spring, and with spring comes maple syrup, and Maine Maple Sunday is coming up next month, so THIS is the perfect time to be talking about pancakes. The plain pancake drowned in maple syrup is a classic. Comfort food for sure. Your basic pancake recipe is simple – cup of flour, teaspoon of baking powder, cup of milk, one egg, 1 teaspoon of vanilla. For extra fluffy pancakes, switch out milk for buttermilk. I rarely do anything plain though. It’s not in my nature. I have to be creative, think outside the Bisquick box.   First of all, I can’t eat wheat. I am NOT saying YOU shouldn’t eat wheat. If you can, that’s great! Maine even has farmers who produce wheat, so support them. EAT WHEAT! Please eat whole wheat though. It’s an awesome way to get your recommended daily amount of whole grains. Even though I can’t eat wheat, I still try to support Maine’s growers and use flours like buckwheat, rye and oat, all of which is grown right here in Maine. I’ve even made crepes with corn meal (and I will share that little gem with you later on). All theses recipes can easily be made with regular ol’ wheat flour except the cornmeal one, but if you like to experiment, I have some suggestions. Maine is also blessed with the perfect toppings for pancakes with blueberries, apples, strawberries, etc! Sometimes I like to pile on multiple toppings, including yogurt. Or I use Ricotta or Marscarpone in place of yogurt. So we’ll start with a true Maine pancake – Blueberry Buckwheat Pancakes. Buckwheat pancakes are filling – the kind that stick to your ribs, and buckwheat has a delicious nutty flavor. The National Dairy Council gives this recipe for Blueberry Buckwheat Pancakes. The following recipe came about because I can’t pass up over ripe bananas and I wanted chocolate, but not a lot of chocolate – just a taste. Monkey Swirl Pancakes For Banana Pancakes  1 Cup flour (I used oat flour) 1 Tbsp baking powder 1 Cup milk 1 egg 2 1/2 bananas cut up 1 tsp vanilla (or almond extract) For chocolate swirl 1/4 Cup flour 1/4 cup dutch chocolate or unsweetened cocoa 1/4 teaspoon baking powder 1/4 Cup milk 1/2 banana cut up Combine dry ingredients for banana pancakes, then the wet,...

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Buckwheat Buttermilk Crepes

Buckwheat Buttermilk Crepes

  Ingredients: 1 1/4 cup buttermilk 1 cup buckwheat flour 4 eggs 1/2 teaspoon nutmeg 1 teaspoon vanilla Mix ingredients and then ladle a small amount (about 4 tablespoons) for each crepe onto a hot, buttered skillet. It’s thinner than pancake batter, so it will spread for a large, thin crepe. Flip when batter starts to bubble and cook evenly on the other side. Remove from heat and top with fresh berries, a dollop of yogurt and a drizzle of maple syrup....

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Ham and Asparagus Quiche

Ham and Asparagus Quiche

A super simple crustless quiche, great for brunch. The in-office cheese expert suggested Jarlsberg cheese would be the best for this dish.   4 eggs 1 1/2 cup milk 1 cup chopped asparagus 2 cups cubed ham 1/2 cup Ricotta 1/2 cup Cheddar, mozzarella or Jarlsberg.   Bake your ham and asparagus ahead of time (or use leftovers). Heat your oven to 350. Whisk your eggs and then add everything else in and pour into a buttered glass baking pan. Bake for about 45 minutes or until the liquid is all cooked out and it doesn’t jiggle. The edges will have a nice brown....

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Blueberry-Buckwheat Pancakes

Blueberry-Buckwheat Pancakes

Blueberry-Buckwheat Pancakes Don’t let the color keep you from using the nutty-flavored buckwheat flour. Pancakes: 2 cups blueberries 1½ cups buckwheat flour 1 tablespoon baking powder ¼ teaspoon salt 2 large eggs 1¼ cups milk ½ teaspoon vanilla extract 3 tablespoons unsalted butter, melted 3 tablespoons honey Blueberry Syrup: 2 cups blueberries ½ cup maple syrup 2 tablespoons butter Pancakes: Crush blueberries and set aside. Mix flour, baking powder and salt together in a large bowl. Whisk the eggs lightly in a medium bowl. Add the milk, vanilla, melted butter and honey, whisking until well mixed. Pour the egg mixture into the flour mixture, stirring until the batter is smooth and thick. Fold in the blueberries. Measure ½ cup batter per pancake and pour onto buttered pan or griddle. Cook until bubbles appear around the edges of the pancakes. Flip and cook until brown on the other side. Remove from the pan, setting aside in a warm oven. Blueberry Syrup: Cook all the syrup ingredients in a medium size sauce pan. Simmer over medium heat 5 to 6 minutes, or until the blueberries have popped and the syrup starts...

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