Friday, February 12, 2010
breakfast for dinner
lemon blueberry pancakes
and baked brown sugar bacon
the pancakes were: 1.25 cups flour, 4 tbsp sugar, 1 tsp baking soda, 1/2 tsp salt, 2 eggs, 1 tsp vanilla, .5 cup sour cream, 1.25 cups buttermilk, all the zest of one lemon with a little juice and .25 cup melted butter...i think that's it. you let the batter sit for maybe 15 minutes before using it though. and if you wanted, you could beat the egg yolks and whites separately so they're even fluffier, but i'm lazy and didn't and these were really wonderful. and blueberries. i used thawed frozen. don't add those in til you cook the pancakes.
yeah, you know what to do...reallyyy hot skillet, rubbed with butter. ladle batter onto skillet (blah blah blah). gently drop blueberries into formed pancakes. flip when they start fluffing up, coming up at the sides and have bubbled all the way through. nom.
the brown sugar bacon was : oven heated to 400 degrees, line a sheet pan with foil, and use a cooling wire rack on top of that so the bacon can just drop its fat and you don't have to deal with it. so lay the bacon on the wire rack (one whole package). in a little bowl or whatever, mix a couple tablespoons of really good whole grain mustard (mine was ralph's brand, foo), with a few tablespoons of brown sugar and coarsly ground black pepper (i'd say use your own preferences on this one...you think you'd like it sweeter, use more brown sugar. i think i used maybe 2 tbsp mustard and 3-4 of brown sugar). it should form a kind of cool sandy paste. smear the paste onto both sides of the bacon strips and bake for about 20 minutes. takes longer if your pieces of bacon were like 80 percent fat like the ones i used. that's the only thing about this that i would have changed...(slightly) leaner bacon.
clean-up's a cinch. just figure out where to put all the fat from the bottom of the pan and get rid of that poor piece of foil, and you're good.