Breakfast Overload

If you don't know, I LOVE breakfast food! I could eat breakfast for every meal. Part of that love, comes from my sweet tooth. I have had some recipes I've wanted to share for a while and just keep forgetting, so now you are getting them all together. 

First, remember that butterscotch syrup recipe I posted with the Aebleskivers? I make that in large batches now and haven't bought syrup in over a year to save on money and enjoy more flavor. I made one slight change for the large batches:

1-1/2 Cup sugar
1-1/2 cubes butter
3/4 Cups milk
1 Teaspoon baking soda
1 Teaspoon vanilla
1 Teaspoon maple extract - this adds a lot of flavor

Melt butter in pan, then add sugar, milk and baking soda. Cook 7mins stirring constantly and barely boiling. Take off heat and add vanilla and maple.

Next, Brons has become a bit of a breakfast chef and loves to surprise me with delicious breakfasts. He found this pancake recipe a few years ago and we have not made any other kind of pancake since. He found this recipe on Allrecipes.com.

3/4 cup milk
2 tablespoons white vinegar
1 cup flour
2 tablespoons while sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons melted butter
*I add 1/2 teaspoon of vanilla and 1/2 teaspoon almond extract
 
1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk and vanilla and almond extract. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

**You will definitely want to double or triple this recipe. 1 batch makes about 10 pancakes.

Finally, this is my absolute favorite! Croissant French Toast. I got this recipe from The Pioneer Woman.

8 croissants (rounder is better) - If they are large croissants, 4-6 or you will run out of batter.
1/4 cup half and half (heavy cream or whole milk works too)
2 tablespoons sugar
2 teaspoons vanilla
1 teaspoon cinammon
5 large eggs

Split the croissants in half through the middle.

In a bowl, whisk together the half-and-half, sugar, vanilla, cinnamon and eggs. Dunk each croissant half into the mixture so that it's fully coated. Set the pieces aside on a plate.

Heat a large nonstick skillet (I use my griddle) over low heat, then melt a small amount of butter in it. Add as many croissant halves as will fit, cut-side down, then increase the heat very slightly (don't go above medium low). Allow the pieces to cook on the first side for 3 to 4 minutes. Move them around to make sure they don't burn. When they're deep golden brown on the bottom, flip them to the other side and let them cook for another 2 minutes or so. Remove from the pan and cook the rest of the croissant halves.

She serves this with a blackberry syrup that is so tasty.

1 pint fresh blackberries

1 cup sugar (I use 1/2 cup)

1/2 cup water

2 tablespoons cornstarch

In a saucepan, combine the blackberries, sugar and 1/2 cup water. Bring to a gentle boil and cook for 5 minutes on low. Stir in the cornstarch, then continue cooking, using a whisk or spoon to mash the larger pieces of blackberries. Remove from the heat when it's nice and thick.

We eat our french toast with fresh whipped heavy cream, fresh berries, some of the blackberry syrup and my homemade maple syrup on top. Definitely, not something we have on a regular basis, but such a yummy indulgence for special occasions.

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/croissant-french-toast.html?oc=linkback