Breakfast for Dinner: Bonus Recipes

See Melissa Clark's recipes in our February issue. Here, three more, exclusive to the web.

by Melissa Clark
egg and whisk image
Photograph: Shutterstock.com

Dutch Baby with Sour Cream and Bananas

Prep time: 20 minutes
Baking time: 23 minutes
Serves 4

4 tablespoons unsalted butter

¾ cup all-purpose flour

1/3 cup sugar

¼ teaspoon freshly grated nutmeg

5 large eggs

1/3 cup whole milk

2 bananas, peeled and sliced

½ cup sour cream

Buckwheat honey, for serving

1. Preheat the oven to 425°. Place the butter in the bottom of a shallow 2-quart gratin dish. Place the gratin dish in the oven, and cook until the butter bubbles, 5 to 7 minutes.

2. Meanwhile, in a large bowl, whisk together the flour, sugar and nutmeg. In a separate bowl, whisk together the eggs and milk. Gradually stir the wet ingredients into the dry.

3. Remove the dish from the oven. Pour in the batter evenly. Return the dish to the oven, and bake until the pancake begins to rise and is dark brown on the edges and golden in the center, 18 to 20 minutes. Scatter the bananas over the top of the pancake. Dollop with sour cream, and drizzle with honey.

Savory Buckwheat Pancakes with Gruyere and Thyme
Prep time: 45 minutes
Cooking time: 20 minutes
Makes 24 pancakes

¾ cup buckwheat flour

1 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon kosher salt

1 large egg, lightly beaten

2 teaspoons honey

2 cups buttermilk

5 tablespoons unsalted butter, as needed

8 ounces Gruyère cheese, grated (2 cups)

2 teaspoons finely chopped fresh thyme

½ teaspoon freshly ground black pepper

½ teaspoon finely chopped fresh parsley

½ teaspoon finely grated lemon zest

1. In a large bowl, whisk together the flours, baking powder, baking soda and salt. In a separate bowl, whisk together the egg and honey; whisk in the buttermilk and 1 tablespoon butter, melted. Form a well in the dry ingredients. Pour the wet ingredients into the well, and stir until just combined.

2. Melt 2 tablespoons butter on a griddle or in a large skillet over medium-high heat. Working in batches, spoon ¼-cup dollops of batter onto the griddle. Cook the pancakes until bubbles form on the surface and the edges begin to set, 2 to 3 minutes. Flip, and cook until golden, 1 to 2 minutes more. Cook additional pancakes, adding more butter to the skillet if necessary. Transfer finished pancakes to a baking sheet; arrange in a single layer.

3. Preheat the broiler. In a small bowl, toss together the cheese, thyme and pepper. Sprinkle over the pancakes. Run pancakes under the broiler until the cheese is golden and bubbling, 2 to 3 minutes (watch carefully to make sure they do not burn). Transfer pancakes to serving plates; garnish with a mixture of parsley and lemon zest.

Homemade Blintzes with Caramelized Grapes

Prep time: 40 minutes

Cooking time: 27 minutes

Makes 1 dozen blintzes

Crêpes

1 cup whole milk

6 large eggs

1½ cups all-purpose flour

¼ teaspoon kosher salt

2 tablespoons unsalted butter,  melted, as needed

Filling

2 cups farmer’s cheese

3 tablespoons heavy cream

2 tablespoons sugar

1 large egg

1/8 teaspoon kosher salt

2 tablespoons unsalted butter, melted

Grape Sauce

1 tablespoon unsalted butter

3 cups red seedless grapes

4 teaspoons sugar

1. To make the crêpes: Combine the milk, ½ cup water, eggs, flour and salt in a blender, and puree until smooth. Let stand 30 minutes. Heat an 8-inch nonstick skillet over medium-high heat. Brush with butter. Ladle a scant 1⁄3 cup batter into the skillet, and tilt so the batter coats the bottom evenly. Cook, undisturbed, until the edges brown and curl back and the center looks firm, 1 to 2 minutes. Use a flexible spatula to transfer to a plate. Repeat with the remaining batter, adding more butter to the skillet as needed.

2. To make the filling: Stir together the cheese, cream, sugar, egg and salt until well combined.

First Published January 17, 2012

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