Make these three breakfast khachapuri recipes featuring farm fresh eggs any morning of the week to provide a great start to your busy day. Get the recipe!
Recipe for making pumpkin aebleskivers (similar to pancakes) at home.
Now, I have told you about the magical wonder of Granger & Co. many a time. Their dreamy crisp white interiors, charming staff, lip smacking lattes and stacks of ricotta pancakes have people queuing through Notting Hill every. single. Sunday. The pancakes are thick, puffy, cloud like things. Topped with honeycomb butter, flanked by sliced […]
Recipe for making pumpkin aebleskivers (similar to pancakes) at home.
Pikelets are fluffy mini pancakes, but easier and quicker to make. This easy Australian pikelet recipe is perfect topped with jam and cream.
Pancakes filled with a mix of scrambled tofu and veggies! These Chinese-Style Savoury Stuffed Breakfast Pancakes are wrapped in homemade dough and pan-fried. These can be made beforehand and stored to be enjoyed anytime!
Gluten-Free Danish Pancakes
Syrniki are pancakes made with farmer (or homemade) cheese. Traditionally syrniki are served with sour cream. I like to serve syrniki with fresh berries and powdered sugar.
Kick-start your morning with our spicy Breakfast Eggy Crumpets! Cooked in bacon grease and topped with habanero cheese, this hot breakfast will wake up all your senses. Easy to customize for any spice level, perfect for a flavorful morning meal.
Great make-ahead breakfast or summertime afternoon snack...the perfect sweet summer roll!
Bread & Muffins
Want a yummy breakfast? Here's a Five Oaks Farm Kitchen griddle cake recipe you might like! These pancakes are super tasty and make your breakfast awesome.
Mense ry ver vir Bonfrutti, 'n padstal buite Bonnievale, se ekstragroot vars gebakte roosterkoeke.
This easy sourdough granola is perfect for all chocolate peanut butter lovers. This granola is crunch and the perfect balance of sweet and salty. Serve it with milk or over yogurt, or eat it as is.
I simply love a good scotch egg. A fresh boiled egg wrapped in a golden breadcrumb and sausage wrapping. It’s the ultimate snack or meal for anytime of the day. Makes 8 8 organic farm eggs (t…
A few weeks ago, there was a Facebook poll going around asking if a cinnamon roll is a doughnut. I don’t know where or why it started, but I compulsively swiped it every time it came up on my feed …
This recipe is so delicious and provides the perfect base for a bit of warmed up leftovers or your favorite pasta sauce. It’s equally delicious served as a main course with a crisp salad or sautéed vegetable.
Gluten-Free Danish Pancakes
Rømmegrøt is a wonderful Norwegian classic dish that is warming, rich, and delicious. A rustic porridge recipe that is amped up with great ingredients like cream, sugar, butter, and flavor!
The process of making homemade English muffins is unique. The dough is unlike any other I work with, often seeming too wet and sticky to possibly create lovely muffins. Don’t worry, they always do! Unlike most other breads, these muffins aren’t baked in the oven. Instead, they cook beautifully in a cast iron skillet or on a griddle. Whatever you use to prepare pancakes in would be ideally suited. In fact, the process has a lot in common with pancakes. The trick is in being patient, cooking over low to moderate heat, and not flipping the muffins any more than necessary which helps to preserve their soft texture. Many people use biscuit cutters or muffin rings to create perfectly round muffins. The rings often stick and you need to have 12 of them on hand to make a batch. I have used rings in the past, but have decided that I like the handmade farmhouse style version better. They’re much less fussy to make and I don’t mind that they aren’t perfectly round. If you do, then you can simply place the dough rounds in an oiled muffin ring when you place them on the pan to rise. Transfer the muffin in the ring to the skillet and cook in the same manner. No matter how you shape them, you’ll have beautiful muffins to share at your table.
Mastering this dessert is as satisfying as eating it.
The simple ingredients and family-friendly flavor of these little sausage cups make them a go-to dinner favorite. And everyone gets their own pies—which makes them even better! —Kerry Dingwall, Ponte Vedra, Florida
Crème Brûlée Pancakes are the perfect thing to bite into on new year's day: soft, fluffy pancakes topped with creamy pudding and a shattery caramel shell.
This hearty Georgian farm breakfast is made from rolls of flatbread which smothered in garlic butter and topped with plenty of fresh cheese.
There’s nothing quite like waking up to fresh hot homemade caramel rolls. When I was little, my grandma (on my mom’s side) used to make caramel rolls. Most everything else…
Feel like it's a holiday every morning with this simple Panera Pecan Braid Copycat Recipe! This easy-to-follow recipe yields a stunning pecan pastry with a lovely braided pattern in no time at all. A simple vanilla frosting serves as the finishing touch. It works as well as a dessert after a meal or as a quick snack in between.
Blueberry Pierogi are classic Polish dumplings filled with sweet, juicy blueberries, straight off the bush. Perfect for lunch or dessert.
Equipment Notes: As noted above, I find a scale to be imperative here: I use it to weigh not only the flour but also the water, salt, and yeast. A large sheet pan is so handy — it fits all 12 bagels at once. If you don't have a large one, use two standard sheet pans, and bake 6 on each. You'll need a spider or a slotted spoon to remove the bagels from the boiling water to a sheet pan. A food processor or stand mixer will allow you to knead the dough quickly and powerfully. I love my 14-cup Cuisinart. Note: Watch your food processor closely! If you make the larger amount (12 bagels), it's a lot of dough for even a large food processor. You'll only run the machine for 90 seconds, but it will work hard during those 90 seconds and may jump around a bit — at any sign of the blade jamming, stop the machine and remove the dough. Also, after you add the liquids to the food processor, begin the kneading immediately to prevent the liquid from escaping through the center hole. If you don't have a food processor or a stand mixer, knead the dough by hand briefly, using as little additional flour as possible. Ingredient Notes: Many bread authorities swear by using high-gluten flour. This is something I have yet to try, but I imagine it would only improve the chewiness. But if you don't feel like picking up another product, don't hesitate to use all-purpose flour, which is what I typically use in all of the breads I bake. Barley malt syrup is hard to find. Shops like Whole Foods Market typically sell it. I order it online. Also, as one commenter noted, beer making supply stores carry barley malt syrup. For homemade everything bagel seasoning, combine: 1/4 cup sesame seeds 1/4 cup poppy seeds 3 tablespoons dried onion flakes 3 tablespoons dried garlic flakes 2 tablespoons flaky sea salt
