pancakes, eggs and beer for breakfast...?

Inspired by the back of a maple syrup jar from Ommegang Brewery, these pancakes made the perfect brunch for an otherwise crappy, rainy, Sunday morning.

The bottle of syrup in the fridge was (from Ommegang Brewery in Cooperstown, NY) suggested enjoying the syrup with some apple pancakes made with their Hennepin ale, which being without, I swapped out with Peace Tree's Blonde Fatale Belgian style ale. 

 

The pancakes and eggs were both fried in small amounts of coconut oil, making ever so slightly crisped edges on both, contrasting nicely with the soft custardy middles of each. Hints of fruit and just a bit of spiciness from the Belgian yeast pair nicely with the cakes & egg, without being too hoppy.

Stopping here would have sufficed. A savory breakfast and a cuppa coffee. Done.

But the lure of the sweet maple syrup couldn't be denied and soon these cakes were swimming in some of New York's finest.

This batch makes about 16 3-inch pancakes - a perfect breakfast for you and your favorite Sunday morning brunch guest.

Blonde Fatale Pancakes 

Slightly adapted, and reduced, from Ommegang's Apple Pancakes with Hennepin

Ingredients::

3/4 cup all purpose flour

1/8 teaspoon salt

2 tablespoons sugar

1 egg yolk

3/4 - 1 cup Peace Tree Blonde Fatale or Ommegang Hennepin Ale

1/2 tablespoon melted coconut oil, plus more for cooking

1 egg white, beaten to soft peaks

2 fried eggs

Maple syrup

To prepare::
Mix flour, salt and sugar into a small bowl. Make a well in the center and add the egg yolk and 1/2 cup beer. Mix yolk and beer, slowing incorporating the flour. Add coconut oil and 1/4 - 1/2 cup beer until smooth. Use less beer for a thicker pancake and more for thin, custardy cakes. Gently fold in egg white. Let set for 15-30 minutes.
Place a cookie sheet in the oven and heat to 200 degree.
Heat a cast iron skillet over medium-low heat. Add a small amount of coconut oil to prevent pancakes from sticking. Pour 1/8 cup of the batter into the skillet and cook until small bubble form on the surface, flip and cook 30 seconds to 1 minute more, or until both sides are lightly browned. Remove to cookie sheet in oven and continue baking until batter is gone.
Top a short stack with a lightly fried egg and drizzle with maple syrup.

sunday brunch (2/52)

Nic and I have a goal of hosting 52 meals for people in 2013. The first was a pizza night with Ben, Debbie, Sam and Ray on Friday, January 4th where we devoured two lovely pizzas (potato leek and mushroom kale) and watched Ratatoullie.

Sunday morning started early.

Being on Florida time still, I was up at 6:00AM (when the noisy neighbors in Florida typically woke us up) deciding what to make Mom and Roger for brunch.

Because Mom and Roger have been glorious hosts for the last three weeks during my escapades through Iowa, Florida and Minnesota, I thought I should leave them with full bellies and a fridge full of baked goods.

That's a lie. Really, anytime I am in Minnesota, I take advantage of their beautiful kitchen and bake up a storm.


Eggs poached in red pepper and onion rings were the main course, but not to be out shined by the other sides.


A fruit fruit cup with a creamy grapefruit drizzle (equal parts coconut milk and grapefruit juice with a touch of vanilla.


Toasted rosemary olive oil bread (Costco) and delightful toasted hazelnut chocolate chip scones, recipe below.


And copious amounts of coffee. Whenever two or more people are having breakfast at Mom and Roger's house, we seem to establish an order when it comes to making coffee. The first person up must provide the first pot, and then everyone takes turns from there on out. An empty coffee pot is never allowed.









Everything was pretty much good to the last crumb. Thankfully the recipe for the scones made 8 LARGE scones, so everyone had leftovers.

Like I said, Nic and I are planning to host 52 meals this year with a variety of people. Hopefully we will establish a good way to share these meals and the people we share them with.

Toasted Hazelnut Chocolate Chip Scones
An early morning creation that worked the first time (even before a cup of coffee passed my lips!)

Ingredients::

1.5 cups all purpose flour

1.5 cups whole wheat pastry flour

1/2 cup organic sugar

1/2 teaspoon salt

1 tablespoon baking powder

1/3 cup + 2 tablespoons Earth Balance buttery spread

1.5 cups hazelnut milk

1 teaspoon vanilla

3/4 cup toasted hazelnuts, roughly chopped

1/3 cup mini chocolate chips

2 tablespoons Earth Balance melted

1 tablespoon sugar in the raw

Method::

In a large bowl, stir together flours, sugar, salt and baking powder. Using a pastry knife, cut in Earth Balance. In a measuring cup, mix milk and vanilla. Fold wet ingredients into dry 3-4 times. Add in nuts and chocolate chips and fold until no large clumps of flour remain, about 4-6 more times. Spoon dough onto a light floured surface and knead 2-3 times and then gently pat into a circle about 1 inch thick. Cut into 8 wedges and transfer onto a parchment lined baking sheet, leaving space between each scone. Brush the tops with melted butter and sprinkle with raw sugar. Bake at 400* for 20-25 minutes, or until golden brown.