Dutch Baby Bunny | How to be Awesome on $20 a Day

Dutch Baby Bunny

Dutch Baby Bunny1

When I was a teenager, every year I looked forward to the Christmas brunch party thrown by m dance teacher for her student assistants. Patty, my dance teacher, adored Christmas, so much so that her guest bathroom was decorated for the holiday 365 days a year. She always had the biggest Christmas tree I’ve ever seen, and her walls were completely covered with Christmas stocking. It was magical.

Dutch Baby Bunny | How to be Awesome on $20 a Day

She also served an amazing breakfast that included Dutch Baby Bunnies. These are eggy oven pancakes that puff up with you pour them into a hot pan of melted butter. They’re a bit like Yorkshire pudding or a pancake version of a popover. Also, they’re completely delicious.

The versatility of this recipe adds to the fun. You can add in little bits of bacon or small pieces of chopped up fruit. You can top them with syrup or cooked fruit or sticky sausages. I love food with possibilities. The customization makes this recipe perfect for a party. That and the fact that it’s nearly effortless to make.

Dutch Baby Bunny | How to be Awesome on $20 a Day

 

Invite some friends over. Get a pan of butter screaming hot. Make Dutch Baby Bunnies. It’s gonna be awesome.

 

Dutch Baby Bunny
Serves 2
Dutch Baby Bunny is an eggy, puffy, oven pancake of endless possibilities.
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. 1/2 cup all-purpose flour
  2. 2 tablespoons sugar
  3. 1/4 teaspoon salt
  4. 4 tablespoons unsalted butter
  5. 1/2 cup milk
  6. 2 eggs
  7. 1 teaspoon vanilla extract
Instructions
  1. Preheat your oven to 400 degrees. Put your butter in a 10-inch cast iron skillet or other oven-proof pan and put it in the oven to melt the butter. Be careful not to let it burn.
  2. In a medium bowl, gently whisk together flour, sugar, and salt. In a small bowl, beat together the milk and eggs. Add the wet ingredients to the dry ingredients and gently but quickly whisk to combine. Mix until just combined and not a second longer. A few lumps are fine.
  3. Using a pot holder, remove your pan of hot butter from the oven. Pour the batter into the skillet and put it back in the oven. Bake for 20 minutes or until golden brown.
  4. Remove the baby bunny to a serving plate and cut into wedges to serve. Top with your favorite flavors.
Adapted from I'm Just Here for More Food by Alton Brown
http://awesomeon20.com/
Cinnamon Whole Wheat Pancakes with Brown Butter Blackberry Syrup | How to be Awesome on $20 a Day

Cinnamon Whole Wheat Pancakes with Blackberry Brown Butter Syrup

Cinnamon Whole Wheat Pancakes with Brown Butter Blackberry Syrup | How to be Awesome on $20 a Day

Holiday dinners are great. I love a good feast, especially one with a lot of carby side dishes. But my favorite meal at Christmas has always been breakfast. When I was a kid, we’d wake up early before the sun came up and wait as patiently as a child can for our parents to wake up. We were allowed to open the presents in our Christmas stockings and drink hot chocolate and eat cookies while we waited for our grandparents to arrive. Then we’d have some sort of amazing over the top breakfast. Cinnamon rolls, pancakes, French toast, bacon, sausage, scrambled eggs with cheese, more cookies. Okay, maybe we didn’t have all of those every year, but I remember Christmas breakfast being epic.

Cinnamon Whole Wheat Pancakes with Brown Butter Blackberry Syrup | How to be Awesome on $20 a Day

Think about putting Cinnamon Whole Wheat Pancakes with Blackberry Brown Butter Syrup on your table for Christmas breakfast, or any breakfast. It’s just a step above the everyday, which makes it special enough for the holidays, but there is practically no added effort. Heat up a few things in a pot. Add some cinnamon to your pancake batter. Simple.

There’s a hit of warmth from the cinnamon, and the sweet and sour blackberry syrup is jewel bright, just like a shiny Christmas ornament. You can make a huge stack of them and keep them warm in the oven. They’re perfect along side your fluffy eggs, crispy bacon, and juicy sausage. I seriously can’t wait until Christmas morning.

Cinnamon Whole Wheat Pancakes with Brown Butter Blackberry Syrup | How to be Awesome on $20 a Day

Happy holidays friends. It’s gonna be awesome!

Cinnamon Whole Wheat Pancakes with Brown Butter Blackberry Syrup
Serves 2
Lightly spice, hearty whole wheat buttermilk pancakes get topped with sweet and sour blackberry syrup for an extra special breakfast
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Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
For the syrup
  1. 4 tablespoons butter
  2. 1/2 cup frozen blackberries
  3. 1/4 to a 1/3 cup sugar, depending on how sweet you like your syrup
  4. 1/4 cup water
For the pancakes
  1. 1 cup whole wheat flour
  2. 1 teaspoon ground cinnamon
  3. 1/2 teaspoon baking powder
  4. 1/4 teaspoon baking soda
  5. 1/2 teaspoon salt
  6. 1-1/2 tablespoons sugar
  7. 1 egg
  8. 1-1/4 cup buttermilk
  9. 2 tablespoons (1 ounce) unsalted butter, melted and slightly cooled
For the syrup
  1. Put the butter in a small sauce pan over medium heat stirring occasionally. Once the butter starts to brown, add the remaining ingredients and cook until the sugar is dissolved. You can turn down the heat to low and let the syrup continue to stay warm until ready to serve. You can strain the syrup before serving or leave the berries in, whichever you like.
For the pancakes
  1. In a medium mixing bowl, gently whisk together whole wheat flour, cinnamon, baking powder, baking soda, salt, and sugar. Make sure the dry ingredients are well combined.
  2. In a small mixing bowl, whisk together egg, buttermilk, and melted butter.
  3. Pour the wet ingredients over the dry ingredients and whisk gently but thoroughly for about 10 seconds. Put down the whisk and set the bowl aside. A few lumps are not the end of the world. Keep mixing and you'll have heavy, chewy pancakes. Leave the batter alone for five minutes
  4. In the meantime, preheat a medium skillet over medium heat. Test it by flicking a drop of water into the pan. If it dances over the surface, it's perfect. If it just sits there steaming, it's too cool. If it evaporates instantly, it's too hot. We want a baby bear pan.
  5. I spray my pan every so lightly with non-stick spray between each pancake. Use a 1/3 cup measure to scoop out the pancake batter into your perfectly heated pan. The batter is thick, so use the bottom of the measuring cup to gently spread and flatten the batter just a bit.
  6. Cook two to three minutes, then flip and cook another two to three minutes depending on how brown you like your pancakes.
  7. Top your stack of pancakes with your blackberry syrup and feel special.
http://awesomeon20.com/
Croissant French Toast with Maple Bacon Whipped Cream | How to be Awesome on $20 a Day

Croissant French Toast with Maple Bacon Whipped Cream

Croissant French Toast with Maple Bacon Whipped Cream | How to be Awesome on $20 a Day

I’m writing to you today, friends, on the premise that done is better than perfect. I’m writing to you today so you can dream about brunching by the seaside while you’re at work today. I’m writing to you today because I love you, and I want you to be happy, and bacon can only improve your life. Let’s all take a deep breath. Maybe you’re already feeling completely chill. Maybe you’re already in brunch mode. Maybe you have a little extra time, and you want to just go ahead and make me a drink and eat some Croissant French Toast with Maple Bacon Whipped Cream. We can all use a little more awesome.

Croissant French Toast with Maple Bacon Whipped Cream | How to be Awesome on $20 a Day

 This recipe is inspired by my favorite Waikiki brunch spot, Hula Grill. I’ve posted some photos of their ridiculous croissant french toast with bacon cream, and a few people have remarked they’d like to be stuffing that in their own faces. Good news, kids. It’s super easy to make at home. All you need is some day old croissants, eggs, milk, fresh whipped cream and some extra crispy bacon. A few drops of maple extract adds an extra depth of flavor, but you can live without it.

Making French toast is almost too easy. Folding bacon into whipped cream doesn’t happen nearly often enough. Marrying those two things together is going to make your weekend super awesome. May I suggest a side of Pumpkin Spice White Russians? Did I say awesome? 

Croissant French Toast with Maple Bacon Whipped Cream | How to be Awesome on $20 a Day

It’s time for brunching. Relax, eat, breathe, love.

Croissant French Toast with Maple Bacon Whipped Cream
Serves 2
Buttery croissants are soaked in eggs and milk, slapped on a griddle until golden brown, and then topped with sweet and salty maple bacon whipped cream. Brunch is awesome.
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Prep Time
15 min
Cook Time
10 min
Prep Time
15 min
Cook Time
10 min
Ingredients
  1. 1/4 cup heavy cream
  2. 1 tablespoon sugar
  3. 2 drops maple flavoring oil or extract
  4. 1 slice crispy bacon, broken into small pieces
  5. 2 croissants, day old is best
  6. 1 egg
  7. 1/4 cup milk
  8. 1/4 teaspoon vanilla extract
Instructions
  1. Using a mixer or a whisk and a strong arm, whisk together heavy cream, sugar, and maple flavoring oil until you get stiff peaks. A cold bowl and a cold whisk will help speed this along.
  2. Gently fold in your bacon crumbles. Stash your whipped cream in the fridge until you're ready to serve.
  3. Put a non-stick skillet over medium heat or preheat a griddle.
  4. Whisk together egg, milk, and vanilla extract then pour onto a plate or other shallow dish.
  5. Slice open your croissants and dip both sides in the egg mixture. Feel free to let it soak a few seconds.
  6. Cook your croissants in your skillet three or four minutes per side or until golden brown.
  7. Top each croissant with a large dollop of maple bacon whipped cream and a little extra maple syrup if you like. Eat up, chill out.
http://awesomeon20.com/
Garlic Herb Toast | How to be Awesome on $20 a Day
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