Category: breakfast

White/Whole Wheat Bread with Rye Flakes

Ingredients

  • 1 1/2 cup water
  • 2 1/2 cups all purpose flour
  • 1/2 cup whole wheat flour
  • 1 cup rye flakes
  • 2 tbsp honey
  • 1/2 tbsp active dry yeast
  • 1 tbsp kosher salt

Directions

  1. Combine 1.5 cups hot water (~90º C) with rye flakes and add 1 tbsp honey. Let stand for 3 minutes.
  2. Mix flours with salt.
  3. Discard excess water from rye flakes and add rye flakes to flour.
  4. Combine 1.5 cups warm water (40º C) with honey, stir until dissolved then add yeast.
  5. Once yeast has proofed, combine all ingredients and mix and then knead. Add more all purpose flour or water as required to achieve desirable consistency.
  6. Let dough rise for two hours, then knead again. On second rise, transfer to a parchment lined cast iron dutch oven (with lid) and add 2 tbsp water to the bottom of the dutch oven.
  7. Set oven to 450ºF. Bake for 20 minutes covered, then bake uncovered until the top has a golden colour and the internal temperature reaches at least 190ºF.

Whole Wheat and Oats Pancakes

Ingredients

  • 4 cups large flake oats
  • 3 ¾ cups skim milk
  • 4 eggs
  • ¼ cup canola oil
  • 3 cups whole wheat flour
  • 3-4 tsp baking powder
  • Vanilla
  • Cinnamon
  • Optional: grated apples or blueberries

Preparation

  1. Combine dry ingredients.
  2. Separate eggs.
  3. Whip egg whites until stiff, set aside.
  4. Combine wet ingredients and egg yolks.
  5. Combine wet and dry ingredients and mix thoroughly.
  6. Fold in whipped egg whites and optional ingredients until just blended.
  7. Cook.

Tips

You can add other optional ingredients like chocolate chips or shredded coconut, or don’t – it’s your loss.

sourdough bread (vermont)

  • 1 lb 8 oz bread flour (or all purpose)
  • 3.5 oz whole wheat flour
  • 20.5 oz water
  • 1 tbsp salt
  • 14 oz sourdough starter
  • Everything Bagel seasoning (optional)
  1. Combine all ingredients except salt and knead into a dough. Add water or flour to achieve desired consistency (sticky, but not wet).
  2. Let dough proof for 12-18 hours (until doubled in size).
  3. Add salt and knead again. Let stand until doubled in size.
  4. Move to final baking instrument, knead, and let rise a final time.
  5. Bake at 450F for 35 minutes, covered. Remove cover and bake until top is desired colour.

strawberry fritters

Ingredients

Batter:

  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 2 eggs, lightly beaten
  • 1 cup milk
  • 3 tbsp butter, melted
  • 1 tbsp vanilla extract
  • 1 1/2 cups small-chopped strawberries, dried on paper towel
  • Vegetable oil for frying

Glaze

  • 1 1/2 cups confectioners’ sugar
  • 1 1/2 tbsp vanilla powder
  • 1 tbsp half & half (plus more to achieve desired consistency)

Instructions

  1. Mix flour, sugar, baking powder, salt, and cinnamon.
  2. Whisk together eggs and milk, then add vanilla and melted butter.
  3. Combine wet and dry, mixing just until combined
  4. Fold in strawberries.
  5. Heat 2 inches of oil in a Dutch oven to 375 degrees.
  6. Use a 1/4 measuring cup to scoop the batter, pouring into the oil using a broad shaking motion.
  7. Fry fritters until the bottom side becomes golden, flipping once until completely golden.
  8. Whisk together glaze ingredients in a bowl and drizzle over fritters once they have cooled for about 1 minute.

apple fritters

  • 2 tbsp white sugar
  • 2 extra large eggs
  • 1/2 tsp vanilla
  • 1 cup all-purpose flour, sifted
  • 2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1/2 tsp salt
  • 1/4 cup milk
  • 1 tsp lemon juice
  • 2-3 cups of firm apples cut into small (4mm) squares
  • 1.5 litres vegetable oil

Glaze:

  • 2 tbsp half&half
  • 1 tbsp powdered vanilla or 1 tsp vanilla extract
  • Powdered sugar for consistency desired

1. Cream the sugar, eggs and vanilla.

2. Mix flour, baking powder, cinnamon, nutmeg, cloves, salt and milk.

3. Mix apple pieces with lemon juice.

4. Combine all ingredients and mix apple pieces into the batter. Batter will be runny.

5. Fry in 375° oil by spooning fritters into the oil using two large spoons, fry for approximately 2 minutes per side.

dutch baby

  • 1/2 cup milk
  • 2 large eggs
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 2/3 cup all-purpose flour
  • 1/8 cup butter
  1. Pre-heat oven to 475F
  2. In a large saucepan, melt butter on medium heat
  3. Whisk all wet ingredients, then add flour
  4. When the saucepan is hot, pour in the batter, let it cook for approximately one minute on stovetop
  5. Transfer the saucepan to the oven for 18-22 minutes
  6. Serve with jam, fruit, powdered sugar, or nutella
  • Starting out in the frying pan, the dutch baby appears quite crepe-esque.
  • After being in the oven, the top begins to crack, and you may notice the batter expanding with large air bubbles or flared edges.
  • Dutch baby fillings are limited only by your imagination. Sweet or savoury, complex or simple.

triple chocolate pancakes

  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 tablespoons white sugar
  • 1/4 cup cocoa
  • 3/4 cup white chocolate chips
  • 1 1/4 cups dark chocolate milk
  • 1 egg
  • 1/4 cup melted butter

Hand mix dry ingredients, except chocolate chips in a large mixing bowl.

In a separate bowl, whisk the egg with the chocolate milk, while carefully melting the butter – ensuring that it is sufficiently cooled before adding to the rest of the liquid ingredients.

Add liquid ingredients to dry ingredients, and stir. Adjust thickness of batter using additional flour or milk, added by tablespoon. When desired thickness is achieved, stir in the chocolate chips.

Cook in a frying pan on medium heat, or on a griddle at high heat, until bubbles form. Flip and cook to your liking.

This batter appears to be burned, but its really just delicious chocolate cake like colour. These pancakes, while far from healthy, have never failed to win over a grumpy spouse at breakfast time.