Christmas Morning Breakfast Ideas

 

Breakfast Ideas Special Enough for Christmas Morning

Each year we gather around the tree and open presents first thing in the morning.  Since this can usually take a while, I usually wade through the mounds of wrapping paper toward the kitchen to make our Christmas Morning Breakfast around brunch time!

Traditionally I make my Jolly Breakfast Ring every year. (which I have yet to share...it's coming, promise!)  However, sometimes I do like to alternate and make some other quick yet festive dishes.

Here are a few of my favorites:

This is my new favorite pancake!  Holiday Pancakes are a variation of my ever so popular Farmstyle Buttermilk Pancakes with the addition of holiday spices like cinnamon and nutmeg.  Excellent for Christmas morning! (See below for the recipe)

 
This Italian Breakfast Sandwich will be quick and easy to put together in the morning.  A wonderful combination of flavors for an easy breakfast.

 
A pretty presentation and tasty treat for everyone, this Tropical Crescent Ring is very festive.  You can change out the fruit and nuts to fit the holiday...cranberries and pecans anyone?

 
This is a perfect breakfast as it is made in the slow cooker.  Toss the ingredients for my Apple and Granola Breakfast Cobbler in the slow cooker while you open presents.  In know time you'll have a hot and comforting breakfast. 




Rosti, perfect for a crowd.  Scrumptious and hearty this potato and tomato dish rocks!

Holiday Pancakes

Adapted from Aunt Grace’s Farmstyle Buttermilk Pancakes

1 c flour

2 T sugar

1 t baking powder

1/2 t baking soda

½ t cinnamon

¼ t ground nutmeg

1/2 t salt

1 c buttermilk

2 T vegetable oil

1 egg

In a medium bowl, add flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.  Stir to combine.  Make a well in the middle and add the oil.

In another bowl whisk together buttermilk and egg. 

Add to dry ingredients and mix together until just moistened.  Batter will be lumpy.

On a pre-heated cast iron skillet, ladle batter onto skillet for each pancake.  Cook until golden brown and holes begin to appear on top.  Turn on the second side and cook until golden brown.

  

Ebelskivers and a Product Review

It's weekend breakfast time and I'm so excited!

The other day I purchased a specialty pan.  I don't typically do that since I don't like to have all these pans to store that only do a certain function.  But I couldn't help myself you see. Cause I love breakfast....

This pan is the cutest pan and it makes...wait for it...Ebelskivers!  What is an Ebelskiver you say?  Originated in Denmark, it a light fluffy pancake that can be filled with fruit, chocolate, jam or cheese and served for breakfast or as an appetizer, dessert or light supper.  They are round little puffs of pancake heaven with a surprise filling inside. OMG!  Right up my alley.  So you can see why I bit the bullet and bought this specialty pan.  Here is the pan I use.

Now, I cheated a little bit, and here is where the product review comes in.  While I was at a "healthy" cooking class as Williams-Sonoma the other day I picked up some Ebelskiver Pancake Mix. (what happened to the healthy?)  Just so I could get me hands around making them and the technique; experimenting with flavors etc.  It's okay to use some help don't you think?  In fact these little babies are not that bad for you depending upon what you put in side.  So okay, I'm counting this as my little treat on my Eat Well quest for 2013.

You can purchase the Ebelskiver Pancake Mix here.   You just need to add milk, butter and egg yolks, and fold in whipped egg whites to give the batter its signature lightness.   I've also included a from scratch recipe so you can make you own if you choose to do so.

So off to the kitchen I went.  I'm on a mission to make some yummy goodness for breakfast. I decide on a filling of Nutella.  What's better than biting into hot gooey chocolate.  This would be my first choice.  I prep all my ingredients, whip the egg whites.  Prep the pan with a little melted butter and I'm off cooking, filling, turning these cute little balls of pancakes. Then I can't wait.  I take my first bite.......oh my goodness!  MMMnnn.  That all I could say. Biting into a wonderful, slightly sweet pancake that was light as air.  And then the melted chocolate.  HEAVEN just as I thought and hoped it would be.  These did not disappoint.

Now I made a 1/2 batch to start which gave me 11 Ebelskivers.  I ate three of them....okay four of them myself.  So that is a good measurement on serving size when you make them. No syrup necessary, I just sprinkled some powdered sugar over the top and Voila!   See how cute these came out.  The chocolate really does make my mouth water.  Just saying!

Next up will be to experiment   I love these!  I'm thinking savory, like cheese, or taco meat, or sauteed mushrooms.  How about dessert?  smores, jam, or apples?  Oh boy, I'm in trouble.  I have to space these out!

I hope you try these wonderful pancakes.  They are fun to make, cute to look at, and the variations are endless.

Enjoy!

Ebelskivers

Makes 21 pancakes:  4-7 servings

1 cup all purpose flour
1 1/2 t sugar
1/2 t baking powder
1/4 t salt
2 large eggs, separated
1 c milk
3 T unsalted butter, melted and slightly cooled
desired filling (chocolate spread, jam, cheese etc)
Confectioners' sugar for dusting

Preheat oven to 250 degrees.

In a large bowl add flour, sugar, baking powder, and salt.  In a small bowl whisk the egg yolks, milk and 2 tablespoons of the melted butter.  Add the egg mixture to the dry ingredients and stir until well blended.  The batter should be lumpy.

In a clean small bowl using an electric mixer on high speed, beat the egg whites until stiff, but not dry, peaks form.  Fold egg whites into the batter lightly, just until you don't see any white streaks.

Add 1/4 t of melted butter to each well of the ebelskiver pan and heat over medium heat until butter bubbles.  Add 1 tablespoon of batter to each well.  Add 1 teaspoon of filling if desired.  Top with another tablespoon of batter.  Cook about 3 minutes until bottoms of pancakes are golden brown.  Use 2 wooden skewers to turn the pancakes and cook about 2-3 minutes on the other side.

Transfer finished pancakes to a baking sheet and keep warm in the oven. Repeat making the other batches of pancakes. When complete dust the pancakes with confectioners' sugar and serve immediately.