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breakfast freestyle

post #1 of 10
Thread Starter 
I am an amateur at cooking, but would like to be able to go to the kitchen and make a yummy breakfast without bringing out recipes that have all of these complicated ingredients. Are there simple recipes for pancakes, omelettes, etc that you can have at your fingertips just in you are staying over at inlaws? eggs, flour, etc.. but measurements are what I cannot remember.. plz advise what to stock in pantry, fridge for a delicious breakfast without all of these recipes that can be overwhelming.

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post #2 of 10
It's mostly a matter of making them often enough that you remember them.

Get up everyday and make a hot breakfast. You'll learn the recipes and techniques quickly.

But here's some starting points to help you remember some things:
  1. Learn a basic pancake recipe from scratch.
  2. Biscuits are essentially 2x the dry ingredients of the pancakes. Use 2x the fat of the pancakes, but use a solid fat (butter/lard). Keep the liquid the same. Omit the egg.
Biscuits take some practice to learn the proper level of mixing/kneading. So many recipes say to work the dough as little as possible. For a long time, my scratch biscuits sucked because I worked them too little. Yes, you can actually do that. But they are easy to overwork as well and that right point is a bit tricky to learn but it comes with practice

What you need on hand:

all purpose flour
baking powder

With that, you can make pancakes, biscuits, popovers, crepes and more.

I happen to prefer buttermilk pancakes and biscuits so that adds some thing to the list

buttermilk, or buttermilk powder which I keep on hand more than the buttermilk. Plain yogurt substitutes. Or clabbered milk which is quick and easy for places you don't have buttermilk or powder. Clabbered milk is 1 scant cup of milk and 1 1/2 teaspoons of lemon juice or vinegar.

baking soda

Since I'm cooking with an acid ingredient, I use baking soda for some of the leavening. Many people feel this produces a cleaner flavor but I also like the flavor of the buttermilk/clabbered milk.

Omelettes require no recipe but are about learning the technique and not overfilling them.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
post #3 of 10
I cheat.....and premix my pancake dry mix. I'm sure you can do that with biscuit too, but, I've never made them (note to self: make breakfast biscuits this week)

crepes batter the night before is always a hit....

when I was a....uh..single guy.....before a date I'd whip up a batch of crepe batter and put it in the fridge, next morning there were either 2 people VERY happy or 1 person (me) eating 100 crepes...happy. :p

cant go wrong with bacon eggs and toast too. you can do so many things with eggs for bfast.

P.S. I like alton browns pancake recipe
post #4 of 10
Scrambled eggs, omelettes, fritattas are all fairly simple in theory, all exactly the same but completely different. They can be made with whatever sort of stuff you have stashed in the fridge to augment the eggs.

My favorite additions are things like bell pepper, onions, mushrooms, garlic, all sorts of cheeses, crab meat, tomatoes, anchovies [ when my wife isn't home! ] leftover spinach, crumbled bacon bits, olives, artichoke hearts, whatever.

Scrambled eggs are the easiest. You take 2 - 3 eggs per person, crack into a bowl and whisk together with a fork. Some people add a bit of water or milk, I usually don't bother. If I have an open container of heavy cream in the fridge, a splash of that goes in, though. And a good dose of some Tabasco type hot sauce as well.

If using any raw veggies, saute them in a pan with a pat of butter over medium heat. When they start to brown pour the egg mix over, stir it up a bit. Let it harden a bit, stir again, let it sit, stir again, and so on. If using stuff that just needs to be heated like crab, cream cheese, grated cheddar, diced tomato, parmesan, leftover grilled salmon, steamed asparagas spears, etc. add them as you stir again. And feel free to pepper and salt to taste at any step along the way. In truth one of my favorite ways to scramble eggs is with nothing but eggs, salt and pepper - simple and satisfying.

You'll have to get a feel for how done you like them. I prefer soft and creamy, just barely set. The longer they cook, the harder, tougher and more rubbery they will get. And you want to keep in mind carryover heat - if they look just perfect in the pan they will be overdone by the time they are plated up.

Fritattas are done pretty much the same way, but prepare in an ovenproof skillet. Preheat your broiler while starting the basic scramble. After the eggs have started to cook but aren't fully set, remove from the heat. Sprinkle on a good layer of cheese, like a cheddar of your favorite sharpness, gruyere, mozzarella, parm, whatever. Place the skillet under the broiler for a few minutes, keep an eye on it so the cheese just gets nice and melty, the eggs golden brown and delicious. Pull the skillet out of the oven, let rest a few minutes, slice into wedges and serve.

Omelettes will have to wait, I've babbled enough. But the above techniques are fairly easy, no complicated measurements, as simple or fancy as you want to get. Practice, get a feel for how the eggs behave, timing, what ingredients you like and how much of each.

Making a good breakfast can set a great mood for the rest of the day.

Food nourishes my body.  Cooking nourishes my soul.
Food nourishes my body.  Cooking nourishes my soul.
post #5 of 10
Use 3-4 eggs, cup of biscuit mix, enough milk to make it like a pancake batter. Add in onions, mushrooms, bacon, sausage, cheddar..... whatever you like. Pour it in a pie pan and bake. Very tasty and it reheats well for leftovers.
post #6 of 10
This is neither one my "real" pancake nor waffle recipes, but the one I taught my kids when they were little. It's called the 1-1-1 pancake and waffle recipe and is very easy to remember. If you make it a couple of times, you'll be able to use it as a scheme for remembering more complicated recipes -- in the sense that 3 eggs for 2 cups flour will strike you as odd enough to be memorable.


(Plenty for 2 kids with a little left for Daddy, Recipe may be multiplied indefinitely)

1 egg
1 cup of milk or buttermilk
1 cup of flour
1 tbs sugar
1 tsp baking powder
1 tbs butter

Preheat your griddle or iron (medium heat under the griddle for pancakes), grease it, and wipe the extra grease off.

Break the egg and mix the milk into it. Sift the dry ingredients together, then mix them with a fork. Melt the butter in the microwave. Add the eggs and milk to the dry ingredients, and combine with as few strokes as possible. Pour the butter into the batter, and mix it in.

Batter should not be overmixed, and should be slightly lumpy before baking. Here's how to tell when it's just right. Using the mixing spoon (or whisk) pull a ribbon of batter from the bowl and use it to write your first name on top of the batter. The first letter should be fading away just as you finish writing the last.

The first pancake never comes out good. So make a medium sized sacrificial cake, and cook one side on one part of the griddle and the other on another to finish seasoning the griddle before making the real pancakes. The dog will enjoy the first pancake just as much as (s)he would like one of the good looking ones.

Note: There are some deep lessons here that will help you memorize other recipes. For instance, always 1 tsp of baking powder to 1 cup flour (if you ever see a recipe with more than 1-1/4 tsp per cup, there's something wrong). At some point in your cooking career it will hit you that flour, baking powder and sugar call for a pinch of salt; and that baking powder always seems to work better with a pinch of salt.

Even though it's not in the recipe (an extra thing to remember -- didn't want to overload the kids), a splash (call it 1/2 tsp per cup of flour) of vanilla or almond extract is a nice addition to waffle or pancake batter. We make our own vanilla extracts using cognac or rum, and man do those cakes smell good as they bake.

Have a nice breakfast,
post #7 of 10
Mmm all those recipes making me hungry! Sounds like great advice.

Cheese on toast is always good, and you most always have the ingredients. Toast the bread, top with favourite cheddar or melting cheese, season (add extra toppings now)and grill.

Can add all sorts of toppings to this.
Thinly sliced mushrooms
Shredded ham
Thinly sliced tomato
Tinned anchovy fillets

I like to flavour them with a dash of smoked ground paprika and ground oregano, but whatever you have handy that you like, use it on top of cheese before you grill it.

Don't have the grill up too high - you can end up burning the other things before the cheese is hot and melted.

You could also top grilled cheese with some raw spinach/ basil and a poached egg.

Choose a tasty bread if you can, not just ordinary store white bread, sour dough is great, it really adds to the flavour.

And a really good cup of Joe :) and some OJ

 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 Don't handicap your children by making their lives easy.
Robert A. Heinlein

post #8 of 10
I was just poking around on YouTube and watched a video of Gordon Ramsay making a scrambled egg breakfast. The fried mushrooms and tomatoes reminded me of the time we spent in Wales years ago.

Anyway, he started by putting the eggs and butter into a cold pan, putting the pan on the heat and then starting to stir them up. Interesting approach, I may try it in the morning. I've always slowly melted the butter first to drive off some of the water.

His eggs did turn out soft and creamy, as far as I can tell from the video, not overdone, crumbly and dry. Of course, there are lots of people on this planet who actually prefer them that way.

Food nourishes my body.  Cooking nourishes my soul.
Food nourishes my body.  Cooking nourishes my soul.
post #9 of 10
Once you learn how to make scambled eggs that you like, the door is wide open!

You can put anything in there....

sausage, beef, ham, bacon, chicken, pork....
onions, peppers, spicy peppers, tomatoes, scallions....
salt, pepper, chili powder, chives, dill....

And my favourite: cheese! cheddar, mozza, gouda, brie.....


Just start mixing and matching with what you have available and you'll open up a world of possibilities!
post #10 of 10
Try a cheese blintz. They are not that hard and sure impress my friends. Just make the crepe mix and filling the night before then it is a quick easy meal that morning. I use this recipe that I found at Food Network - Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos : Food Network

Ricotta and Orange Blintzes with Strawberry Sauce
Recipe courtesy Tyler Florence

Show: Food 911Episode: Brunch Bests
4 servings
CloseTimes:Prep40 min Inactive Prep1 hr 0 min Cook40 min Total:2 hr 20 min Recipe Tools:
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1 cup milk
1/4 cup cold water
2 large eggs
1 cup all-purpose flour
2 tablespoons sugar
Pinch kosher salt
3 tablespoons unsalted butter, melted, plus more to cook crepes
Cheese Filling:
1 1/2 cups ricotta cheese
4 ounces cream cheese, softened
1 large egg
3 tablespoons confectioners' sugar
1 orange, zest finely grated
Strawberry Sauce:
1 quart strawberries, hulled and sliced
1/4 cup sugar
1/4 cup water
1 teaspoon cornstarch
1 orange, zest finely grated
Unsalted butter, melted for sauteing blintzes
Confectioners' sugar, for dusting
Make the batter: Combine the milk, water, eggs, flour, sugar, and salt in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides of the blender and pour in the melted butter. Blend it again for a few seconds just to incorporate the butter. Refrigerate the batter for 1 hour to let it rest.

Make the filling: In a small bowl combine the ricotta cheese, cream cheese, egg, confectioners' sugar, and zest and blend until smooth. Chill until ready to use.

Make the sauce: Combine the strawberries, sugar, water, cornstarch, and zest in a small pot over medium heat. Bring to a simmer and stir gently until the berries release their natural juices. The consistency should remain a bit chunky, it will thicken up when it cools down.

Make the crepes: Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter. Pour 1/4 cup batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess. Cook until the crepe batter sets and the bottom is lightly browned, about 2 minutes. Use a heatproof rubber spatula to loosen the crepe and flip it. Cook it on the other side for about 1 minute. Slide them onto a plate and continue making the crepes until all the batter is used. Cover the stack with a towel to keep them from drying out. Makes about 10 crepes.

Assembly: Preheat the oven to 400 degrees F.

Spoon 1/4 cup of the cheese filling along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center. Roll the crepe away from you a couple of times ending with the seam side down. Put an ovenproof skillet over medium heat and brush with melted butter. Pan-fry the blintzes top side down until crisp and golden, about 2 to 3 minutes. Flip them over, transfer the pan to the oven, and bake for 10 minutes so the cheese mixture sets. Using a spatula, transfer the blintzes to serving plates. Spoon the strawberry sauce on top, dust with confectioners' sugar, and serve immediately.
Is a hippopotamus a hippopotamus or just a really cool opotamous? - Mitch Hedburg
Is a hippopotamus a hippopotamus or just a really cool opotamous? - Mitch Hedburg
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