The most rushed meal in America has to be the weekday breakfast. Instant drinks, instant oatmeal, cold cereal and toaster pastries are not on any list of the best way to start the day, and we have heard all the messages about the importance of breakfast. But … who wants to give up those extra minutes of sleep? While we should eat a better breakfast all the time, we can eat a better breakfast on weekends and then use some of the leftovers for the rushed morning when cooking is not an option.
My memories of weekend breakfasts are of my dad cooking up fabulous, newly created and invented dishes ranging from frittatas (which he had no idea he was making and didn’t have a name for) to berry filled pancakes, delectable muffins and breads, great citrus fruit salads in winter, and berries and melon salads in summer. He also made the most amazing home fries which I have never been able to duplicate (and probably shouldn’t).
Years later, I often made weekend breakfasts that we ate leisurely in our warm and cozy breakfast nook. I made pancakes and muffins and all kinds of oatmeal concoctions and turned out thousands of omelets through the years.
It was fun to share breakfast with the kids when we didn’t have to rush out the door. They were well-rested and completely charming and adorable (revisionist history to some degree, I am sure) on all those relaxed mornings — and now they have wonderful memories of “Sunday Morning Breakfasts.” Sometimes, movie nights became movie mornings as we all snuggled under a blanket sipping cocoa after a delicious breakfast. Filled tummies and Disney on the TV was fun and created many wonderful memories of those leisurely Sunday mornings.
Make some Sunday Morning memories soon and make enough to grab on Monday morning!
Berry Berry Pancakes (Parve)
1-1/2 cups unbleached flour (you can use whole wheat or a mix)
2-3 Tbsp. sugar or agave syrup
1-1/2 tsp. baking powder
1/2 tsp. salt
2 extra-large eggs
1-1/2 cups unsweetened almond milk
1 tsp. pure vanilla extract
4 Tbsp. melted pareve, trans-fat-free margarine
2 cups berries whole or gently, slightly smashed or sliced (Blueberries, raspberries, blackberries, strawberries)
Place the dry ingredients in a large bowl and whisk. Place the milk, eggs and vanilla in another bowl and whisk until blended. Place the margarine in a small, microwave-safe bowl and melt.
Pour the liquid into the dry ingredients and whisk lightly. Add the melted margarine and whisk just until blended.
Heat a large skillet or griddle, add some margarine. When it sizzles, drop spoonfuls of batter onto the griddle. Cook until bubbles form on the top and the top looks a bit dry. Carefully flip the pancakes and cook until cooked through, about 35 seconds more. Serve immediately. Makes about 18 to 20, 4-inch pancakes.
Banana Nut Buckwheat
Pancakes (Dairy or Pareve)
3⁄4 cup buckwheat flour
3⁄4 cup unbleached flour
3 Tbsp. sugar or agave syrup
1-1/2 teaspoons baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1-1/2 cups buttermilk or unsweetened almond milk
2 extra-large eggs
1/2 tsp. pure vanilla extract
4 Tbsp. butter or pareve, trans-fat-free margarine, melted
1/2 cup chopped pecans
1 to 2 large bananas, cut in half lengthwise and sliced
Place the dry ingredients in a large bowl and whisk. Place the milk, eggs and vanilla in another bowl and whisk to blend. Place the margarine in a small, microwave-safe bowl and melt.
Pour the liquid into the dry ingredients and whisk lightly. Add the melted margarine and whisk just until barely blended. The batter should be thick but still flow. Add more milk, if needed. Add the nuts and bananas and mix gently.
Heat a large skillet or griddle, add some margarine and, when it sizzles, drop spoonfuls of batter onto the griddle. Cook until bubbles form on the top and the top looks a bit dry.
Carefully flip the pancakes and cook until cooked through, about 35 seconds more. Serve immediately. Makes about 14 to 18, 4-inch pancakes.
Baked Oats, Apples
and More (Pareve or Dairy)
This is a great gluten-free breakfast
2 cups old-fashioned or rolled oats
1 tsp. baking powder
3/4 cup chopped walnuts
1/2 cup sunflower seeds
2 tsp. cinnamon
1/2 to 1 tsp. salt
2 cups unsweetened vanilla or plain almond milk (soy, rice or regular milk will work)
2 extra-large eggs
2 Tbsp. pure vanilla extract
4 Tbsp. pure maple syrup, grade B
2 large apples, peeled and chopped
1 cup raisins or dried cranberries
4 Tbsp. butter or pareve trans-fat-free margarine, melted
Pure maple syrup for drizzling
Preheat oven to 375 degrees. Place the oats, baking powder, nuts, seeds, cinnamon and salt in a large bowl. Mix.
Generously grease a deep, 9 or 10-inch casserole dish and set aside.
Place the milk, eggs, vanilla, and maple syrup in another bowl and whisk until frothy and well-blended. Pour over the dry ingredients and mix. Add the chopped apples and cranberries or raisins and mix well. Add the melted margarine and mix well. Pour into the casserole and bake for 35 to 45 minutes.
Let cool a bit and serve, drizzled with some pure maple syrup. Makes 4 to 8 servings.
Eggs in a Muffin Cup (Dairy)
An easy, fun breakfast. Let kids tell you what they like in their egg muffins.
6 slices of whole wheat bread toasted
6 slices of your favorite cheese
6 extra-large eggs
Salt and freshly ground black pepper
OPTIONAL: Salsa or other condiment you like; any of your favorite dried or fresh herbs
Spray a 6 cup muffin tin with non-stick spray. Set aside. Preheat the oven to 350 degrees.
Toast the bread and when cool, press into the muffin cup. You can cut off the crusts if needed. Place a slice of your favorite cheese on the toast - you can also break that up as needed to fit.
Carefully break an egg into each muffin cup. Sprinkle with your favorite herbs and salt and pepper. Bake for 20 to 30 minutes until done as you like. Use a knife to carefully release each egg muffin. Makes 6.