Posts Tagged ‘breakfast’

Pancakes of perfection

December 28, 2019

A sexy man making pancakes? What’s not to like? I recently saw Peter Hermann (from the TV series Younger, Mariska Hargitay’s hubby) making his famous fluffy pancakes on Instagram. The steps looked intimidating but I couldn’t resist when he said they were the best pancakes he ever ate. Ok so after eating these I have to say we all agreed, they were the best pancakes we’ve ever eaten. They were so fluffy and light (due to the gently folded in egg whites) and amazing. We made plain, blueberry and chocolate chip -using Sees candy chocolate chips, because why not. So if you have some time and love pancakes, give these a shot. BTW it made enough to feed an army, if i made them again I would make a quarter or third of the recipe. But this time of year with the holidays and having company this could be a great recipe to feed a lot of people. Campy only had one-ish 😂

Buttermilk Pancakes


3.5 cups all purpose flour

3 Tablespoons baking powder

3 teaspoons baking soda

1 teaspoon salt

4 egg yolks

4 egg whites

4 cups buttermilk

2 ounces butter (half a stick)

Confectioners sugar


1. Melt the butter and let it cool.

2. Sift the flour, baking powder, baking soda, and salt together.

3. Wisk the egg whites to soft peaks.

4. Combine egg yolks, buttermilk and butter.

5. Mix the wet ingredients into the dry ingredients.

6. Fold in the egg whites.

And that’s your pancake batter! Place on buttered griddle heated to 350 degrees. Flip over once you see bubbles on the surface of the pancake.

A few tips from Peter: melt the butter in advance as it takes a little while to cool. Use regular salt, not coarse grain, coarse grain is harder to sift. Regular buttermilk- not low-fat is hard to find but better than the low-fat version. Soft peaks are when you pull the mixer out and the egg white peak is bent over the tip just a little like an elf hat. When you heat your griddle, put butter on it and then put the pancake batter using a scoop or ladle. If you want to add blueberries or raspberries or chocolate chips don’t mix it into the batter place them into the pancake once you pour the batter on the griddle. You want to fold the egg whites in delicately, that’s what makes the pancakes fluffier. There are videos on YouTube showing you how to fold in egg whites if you’ve never done it before. Once they’re cooked you can dust the pancakes with confectioners sugar, then they will look even prettier in photos! #younger #peterhermann

New York Crumb Cake

December 24, 2014


I have tried many coffee cake recipes and have yet to find one I did not like. But my most favorite type of coffee cake is a crumb cake. There are a few regular recipes I use but my mom always makes the NY crumb cake version and had given me the recipe. I did not try it until recently and I am glad I did. It was super easy to make and it was the best coffeecake I have made in a while. I should have know it was good because my mom gave it a 6 star rating. It tasted exactly like an Entenmann’s crumb cake, minus the ingredients you can’t pronounce. So if you need something sweet to start your holiday breakfast off right, try this easy treat and you won’t disappoint!

New York Crumb Cake

Makes 1 9×13 inch cake

Cake Ingredients:

2 Tablespoons of canola oil, plus more to brush the pan

1 1/2 cups of all purpose flour, plus more for pan

1/2 cup of granulated sugar

2 1/2 teaspoons of baking powder

1/2 teaspoon of salt

1 large egg

1/2 cup of milk

2 teaspoons of pure vanilla extract


1 cup of light brown sugar, packed

1 1/2 teaspoons of ground cinnamon

1 cup (2 sticks) of unsalted butter, melted and cooled

2 1/2 cups of all purpose flour

+confectioners sugar for dusting after baking, a must!

1. Place rack in center of oven and heat oven to 325 degrees. Lightly brush a 9×13 inch pan with canola oil, dust with flour, tap out excess. Set aside. In a medium bowl, sift together flour, granulated sugar, baking powder, and salt; set aside. In a second bowl, whisk together egg, milk, canola oil, and vanilla. Using a rubber spatula, fold dry ingredients into egg mixture. I think the canola oil is what makes the texture of this cake so soft and light like the store version, all of my coffee cake recipes usually call for butter. Spread the batter evenly in the prepared pan, it will be pretty thin and look like this:





In a medium bowl combine topping ingredients: flour, brown sugar, and cinnamon. Pour melted butter over flour mixture and toss with rubber spatula until large crumbs form like this:


Sprinkle crumbs over batter so it looks like this, the white stuff is flour, not confectionary sugar (save that for after baking), I just had some flour in the bottom of my bowl.


Transfer pan to oven, and bake for 10 minutes. Rotate pan and continue baking until cake tester comes out clean, about 10 more minutes. Transfer pan to wire baking rack to cool. Dust cake with confectioners sugar using a metal strainer for a pretty effect. Cut into three inch squares and store in an airtight container for up to 3 days. Enjoy!!!


Pumpkin Crumb Cake

September 21, 2014

photoIt’s fall and pumpkin stuff is everywhere. From Starbucks to cheesy store fall decor, pumpkins make the fall season merry.  I saw a friend post a link to this recipe on FB and I knew I had to try it. I love crumb cake and adding the pumpkin gives it a new twist. We had company visiting which always gives me a reason to bake for our guests. The motive is less selfish when I can say I am making it for someone else and then I feel less guilt about eating the whole thing myself. I think it came out quite tasty. The crumb topping pairs well with the pumpkin flavor. The cake is more dense from the richness of the pumpkin pie filling, sort of like a pumpkin bar.So if you are craving fall flavors and want some coffeecake that doesn’t cost $5 a slice at Starbucks, check this out.

Pumpkin Crumb Cake


2 cups flour
2 1/2 tsp baking powder
1 tsp salt
1 1/2 tsp cinnamon
1/2 cup butter, room temperature
2 cups sugar
2 eggs
1 Tbsp vanilla
1 (15 oz) can pumpkin
1 cup whole milk
1/2 cup cold butter
1 cup light brown sugar
1 1/2 cups flour
1/2 tsp salt
How to Make

Preheat oven to 350°
Spray a 9×13 baking dish with cooking spray, set aside.
Whisk together flour, baking powder, salt and cinnamon. Set aside.
In large bowl beat sugar and butter together until combined. Add in eggs, vanilla and pumpkin mixing until smooth.
Add dry ingredients in thirds, alternating with milk, starting and ending with dry mixture. Beat for 1 more minute until smooth, scraping sides as necessary.
Spread batter into pan evenly.
To make crumb mixture, cut together all ingredients using a pastry cutter or fork. I like to get in with my hands and combine the ingredients once they are all mixed, and form larger clumps of crumb.
Spread this mixture on top of cake batter.
Bake for 45-55 minutes until center is set and toothpick comes out clean.
Can be served warm or at room temperature.

Coffeecake Conundrum

June 15, 2013


The main issue I have with coffeecake is how delicious it is. It is pretty hard not to eat seconds or thirds. Lately we have been on a crumb coffeecake bender. I usually make my mom’s delicious sour cream coffee cake but this time I decided to venture out and try a new recipe she passed along. It is called a New York crumb cake and it is more crumbs than cake, my husband’s perfect ratio. Upon tasting it I was pretty stoked because it tastes just like Entenmann’s famous crumb cake, but instead of $6.99 it costs free ninety nine to make at home. Crumb cakes are easy to make and so incredibly tasty. So if you like to make stuff from scratch that tastes like a knockoff of the real thing or even better, then make this recipe!

New York Crumb Cake


  • 2 tablespoons canola  or vegetable oil, plus more for pan
  • 4 cups all-purpose flour, plus more for pan
  • 1/2 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup milk
  • 2 teaspoons pure vanilla extract
  • 1 cup packed light-brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1 cup (2 sticks) unsalted butter, melted and cooled
  • Confectioners’ sugar, for dusting


  1. STEP 1

    Place rack in center of oven, and heat oven to 325 degrees. Lightly brush a 9-by-12 1/2-inch baking pan with canola oil, dust with flour, and tap to remove excess. Set aside. In a medium bowl, sift together 1 1/2 cups flour, granulated sugar, baking powder, and salt; set aside. In a second bowl, whisk together egg, milk, canola oil, and vanilla. Using a rubber spatula, fold dry ingredients into egg mixture.

  2. STEP 2

    Spread batter evenly into prepared pan, and set aside. In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon. Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form. Sprinkle crumbs over batter.

  3. STEP 3

    Transfer pan to oven, and bake, rotating pan after 10 minutes. Continue baking until a cake tester comes out clean, about 10 minutes more. – Check this, mine was way underdone even with the cake tester clean at the second 10 minute mark. I think it needed an additional 5 or 10 minutes, or 25-30 mins total

  4. STEP 4

    Transfer baking pan to a wire rack to cool. Dust with confectioners’ sugar. Using a serrated knife or bench scraper, cut into 3-inch squares. Store in an airtight container for up to 3 days.

Sunday Scones

March 24, 2013


When Sunday rolls around each week I can’t help but want to heat up my oven. I don’t know if it is the relaxed pace of my morning, not wolfing down cold toast and burning coffee on my way to work. Maybe it is the allure of eating something delicious in my jammies. Either way I love to find new recipes to try out or old reliable ones to make. My scone recipe is nothing fancy but it tastes delectable. This time I folded in some fresh blueberries to enhance the recipe. I have made it with cinnamon chips, dried fruit and nuts, chocolate chips or just plain.

It is up to you how you want to make them unique. Don’t be intimidated by dough, this dough is extremely easy to work with and it comes together with patience. At first it may seem you have a pile of crumbs on your counter, but as you work with the dough, the butter will melt from the warmth of your hands and the dough will come together, I promise! Just don’t over work the dough, once it just comes together, stop kneading it (it is not like pizza dough) or your scones will be tough. So if you are feeling the Sunday oven breakfast love, bake up some scones and serve with butter and jam, for a cozy start to your morning

Sunday Scones

Preheat oven to 400 degrees


2 cups of all purpose flour

3 Tablespoons of sugar

1 Tablespoon of baking powder

1/4 teaspoon of salt

6 Tablespoons of chilled butter (I usually stick mine in freezer real quick while preparing other ing)

1 beaten egg

1/2 cup half and half or light cream

1/4 c – 1/2 c of dried fruit, nuts, chips, or fresh fruit, small amount

1 Tablespoon of half and half and 2 teaspoons of sugar for glaze

1. Combine flour , 3T sugar, baking powder and 1/4 tsp salt. Cut in butter with pastry blender, if desired add dried fruit, nuts, chips (if using fresh fruit, see next step). Combine 1/2 cup half and half and egg in separate bowl and add fresh fruit if using. Add wet mixture to dry mixture, stir just until moistened.

2. Turn dough onto lightly floured surface, knead 12-15 times, until nearly smooth. Pat or lightly roll into a circle with 1/2 inch thickness, cut into 6-8 triangles (like a pizza).

3. Place scones 1 inch apart on ungreased baking sheet. Brush tops with 1 Tablespoon of half and half mixed with 2 teaspoons of sugar, using pastry brush. Bake in 400 degree oven for 12-15 minutes, or till golden. Remove from baking sheet, cool 5 mins and serve warm.

Slice down the middle, like a sub roll, and spread butter, jam or whatever you like inside the two halves, and manga!

Cinnamon roll pancakes, need I say more?

March 10, 2013


So you all know my hubby is always giving hints about recipes he would like me to make. This time around he left the cinnamon roll pancake recipe on my FB wall so how could I resist? Those drool worthy pancakes taunted me everytime I logged in. I have to admit, as far as recipes go, this one was a bit challenging. But it was well worth it in the end. The hardest part was getting the cinnamon roll filling piped into the pancake when it was on the griddle and knowing the right amount. The frosting looked too buttery to me at first but then I saw how it melted over the hot pancakes so it was buttery for a reason. Oh and it made like a million pancakes, so I would halve it unless you have breakfast guests. So if you are tired of your standard Sunday go to recipes, take your pancakes to a whole new level, and forget the syrup!

Cinnamon Roll Pancakes
for the Pancakes:
4 cups all-purpose flour
8 tsps baking powder
2 tsp. salt
4 cups milk
4 tbsps vegetable oil
4 large eggs, lightly beaten

for the Cinnamon Filling
1 cup butter, melted
1 1/2 cup brown sugar, packed
2 tbsp ground cinnamon

for the Cream Cheese Glaze
1/2 cup butter
4 oz. cream cheese
1 1/2 cups powdered sugar
1 tsp. vanilla

To make the Cinnamon Filling:
Mix the three ingredients together. Place in a disposable piping bag and snip the end off or put in a Ziploc bag and snip the corner off.

To make the Pancakes:
Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Stir them together until everything is moistened leaving a few lumps.

Heat your griddle to exactly 325 degrees. You don’t want these too cook too quickly, and you won’t want your cinnamon to burn.

Make desired size pancake on greased griddle and then using the piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubble before you try to turn it. You will find that when you turn it the cinnamon swirl will melt. The cinnamon will melt out and create the craters which the cream cheese glaze will fill.

To make the Cream Cheese Glaze:
In a microwave safe bowl melt the butter and cream cheese and then stir together. Whisk in the powdered sugar and vanilla. Add a little milk if needed to make
it a glaze consistency.

Place pancake on plate, then cover with cream cheese glaze. Forget the syrup, even my kids said no to it, these are sweet enough on their own. Think IHOP Cinnabon Pancakes, but in your own home and wearing your jammies

Perfect Pancakes

January 5, 2013


I have been searching for the perfect pancake recipe for so long. For years I have made my tattered recipe I saved from Home Ec class as a good standby. But they were missing something. Campy even googled many different versions that we have experimented with over the years. Each time we had a tasty breakfast but something was still missing. Then I found this recipe. OMG! The pancakes were just like you get at a diner, thick, fluffy and delicious! I am not sure what the difference was in the steps or the ingredients but I can finally cross “find a perfect pancake recipe” off my bucket list (it was right under win powerball on my list, hoping that will come next). Maybe it was that the buttermilk was doubled compared to most recipes. Please use real buttermilk, making it at home with vinegar just doesn’t compare for this recipe. Maybe it was the exact combination of baking soda and baking powder, as each recipe I have has these combined in different amounts.

The biggest change I saw was when I put the batter in the pan it kept it’s shape and stayed nice and thick and fluffy, as opposed to my usual recipe where they were very flat. My family asked for seconds and we still had pancakes to spare to nuke for some nice hot school breakfasts. The weekend is the perfect time for a big breakfast for the price of free ninety nine – save the $ and the trip out and make these for you family to turn your kitchen into a truck stop IHOP.

Perfect Pancakes

2 C flour

1/4 C sugar

2 1/4 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp salt

2 eggs

2 C of buttermilk

1/4 C of melted butter

Sift dry ingredients together, whisk wet ingredients together, then combine. Heat griddle to 350 or use stove on med heat, use butter to keep cakes from sticking, Flip once they start to bubble, second side doesn’t take as long to cook. Please serve only with real maple syrup 🙂 aka liquid gold


My buns still look great!

January 1, 2013

buns buns2

A couple of years ago I posted a homemade pecan cinnamon roll recipe, titled my “buns are looking good”, today I decided to whip some up for a special New Years breakfast. They still came out amazing and were so easy to make. So if you want a warm breakfast treat to celebrate the new year, check these out:

Pecan Cinnamon Buns


Mix filling:

¾ c dark brown sugar packed

½ c pecans, toasted and chopped

¼ c sugar

2 tsp cinnamon

1/8 tsp salt

2 Tb melted butter


2 ½ c flour

2 Tb sugar

1 ¼ tsp baking powder

½ tsp baking soda

½ tsp salt

1 ¼ c buttermilk

9 Tb butter melted, divided (6Tb in dough, 1Tb on rolled dough, 2Tb on tops of cut rolls before baking)

Preheat oven to 425F degrees, spray 10” cake pan with 2” high sides with pam

Combine dry ingredients in large bowl. Stir in buttermilk and 6Tb butter into dry ingredients. Blend and transfer to a floured surface and knead, add more flour if too sticky. Knead 8 turns.

Roll dough onto floured surface into 12”x10” rectangle. Brush with 1Tb of butter and sprinkle filling over dough, leaving 1” plain border on long side. Press filling gently into dough. Beginning at long end opposite plain border, roll up dough jelly roll style. Pinch border to seal. Cut crosswise into 8 slices.

Place 1 bun in center of pan, surround with the rest, spacing apart, allowing for expansion. Brush tops with remaining 2Tb of melted butter, bake till golden brown, about 22 mins. Cool 5 mins and drizzle with icing of: 1 c confectioners sugar, 2 Tb mascarpone cheese or cream cheese, 2Tb of cream or buttermilk, blend well.

Waffles of Insane Greatness

December 8, 2012


As witty as my titles may be, I stole this one. We were having an old mother hubbard dinner night  last week and that usually means breakfast for dinner at our house. I was tired of my same old pancakes and waffle recipes so I went to food network in search of something new. I found the “waffles of insane greatness” and decided to go for it. I mean with a title that promising how can you go wrong?

I figured this would be a great weekend post since weekends are the perfect time for a hot breakfast. The waffles were insanely great and the unique combination of ingredients and letting the batter sit really made them taste different than typical recipes. The waffles turned out light and crispy and delicious. My only advice is to double the recipe as in our giant belgian waffle maker it only made 3-4 waffles, so there was not enough for the whole family, (I had to double it at the last minute). If you want a great way to start off your sunday it is ok to go crazy for this waffly treat!

Waffles of Insane Greatness

  • 3/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup whole milk or buttermilk
  • 1/3 cup vegetable oil
  • 1 egg
  • 1 1/2 teaspoons sugar
  • 3/4 teaspoon vanilla extract
  • Butter and syrup, for serving


In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the milk, vegetable oil, egg, sugar and vanilla and mix well. Let the batter sit for 30 minutes. -This is key!

Preheat a waffle iron. Do not use non-stick spray on the waffle iron; the oil in the batter will allow the waffle to release easily. Follow the directions on your waffle iron to cook the waffles. Only makes 3 or so large waffles in a belgian waffle maker, so you may want to double the recipe. Serve immediately with butter and syrup. For best results use real maple syrup, none of that aunt jemima crap 😉

Crowd Pleasin’ Coffeecake

November 24, 2012

Every time I know we will have company, I whip this recipe out. Luckily I didn’t have to make it this time, as my mom made it and saved me a slice. My mom has been making it for years. It is her Raspberry Cream Coffeecake and it looks so fancy and impressive but it is easy to make and also delicious. Think cheescake and raspberry preserves and almond coffeecake combined into one tasty confection. So if you have a sunday brunch to attend, holiday company, or you just want to have a weekend breakfast treat, check this recipe out:

Margie’s Raspberry Cream Coffeecake

Combine 2  1/4 C of flour  & 3/4 C of sugar, cut in 3/4 C of butter until crumbly. Reserve 1 C of this crumbly mixture and set aside. To the rest add 1/2 tsp baking powder, 1/2 tsp baking soda, 1 tsp almond extract, 3/4 C of sour cream, 1 egg and blend in mixer. Spread on the bottom and up the 2″ of the sides of a greased and floured 9 1/2″ cheesecake pan. Next combine 8 oz of cream cheese, 1/4 C sugar, and 2 eggs, mix well. Spoon over crust. Then carefully spoon 1/3 C raspberry preserves over the cheesecake filling (in small dots). Combine your reserved 1 C of crumbs from earlier with 1/2 C sliced almonds and sprinkle over the top. Bake at 350 degrees for 45-55 minutes. Cool 15 minutes. Then remove sides of pan and cool completely. (can be made the night before) Slice into this delightful treat and enjoy a gourmet breakfast in the comfort of your own kitchen