Wednesday, July 9, 2008

Fast Break Breakfast

So you think you don't have time to make a hot, home cooked breakfast? Think again. Baked bacon and pancakes are the answer. My husband loves pancakes. Me, never been a big fan. They always seemed too heavy, until I came up with these. I believe the recipe originally came from the Food Network but I revised it several times to get them the way I wanted them. This meant cutting out the fat and salt and making them come out light and fluffy.
First off, the baked bacon. Thank you Alton Brown for this one! There's really no recipe to it. All you do is lay the bacon flat on a cooling rack inserted into a baking sheet. Now, take this opportunity to put as much bacon as you can squeeze onto the rack. I try to do a pound at a time, this way I have bacon for sandwiches, salad and casseroles for the whole week. Place in a cold oven, set temperature to 400. Depending on how you like your bacon this could take anywhere from 20-30 minutes. We like ours crispy, so it's about 30-35. Just think how yummy this would be if sprinkled with either brown sugar or freshly cracked black pepper? While the bacon is cooking the pancakes can be made.
1 c flour
1 T sugar
1 t baking powder
1/2 t baking soda
1 egg
1 1/2 T melted butter
1 c buttermilk
Combine the dry ingredients in a mixing bowl. Whisk together all remaining and add to the dry. Whisk all ingredients until just combined. There will be lumps! These will dissapate during cooking. If you mix the batter too much the pancakes will be more dense. Let the batter rest for a few minutes until you see little bubbles start to appear.
On a preheated griddle, ladle a 1/4 cup of batter for each pancake. When bubbles appear and no longer burst, flip. Remove when they are golden brown.
This recipe makes 12 pancakes. It can be doubled, tripled, whatever because they freeze wonderfully. Just separate each pancake with a piece of wax paper, wrap the whole thing in foil and put into a zip-top bag. Don't forget to mark it with the content and date! These keep in the freezer (if well wrapped) for about 3 months. To reheat, grab as many as you want and pop into the microwave until hot. There's no need to defrost them.
Another great thing about this recipe is that you can add fresh blueberries or chocolate chips, mashed banana and walnuts or just about anything! Keep them plain for freezing because the fruit gets mushy and other things like chocolate and nuts could turn bitter though.
If you try this recipe, be sure to let me know what you think!