Tag Archives: syrup

Eggnog Pancakes with Maple-Nog Syrup

It’s that time of year again….Yep, you have a quarter-gallon left in your half-gallon of Eggnog and since the tree is down and gifts have dispersed, you have very little desire to drink it.  Oh what to do.

Well, we are BIG advocates of not wasting food in our home, even if it becomes a game of “Chopped” in my kitchen to see what I can come up with.  Funny, how usually it’s the best tasting of meals too??  Anyway, that was the exact case one cold and cloudy morning, as I stared blankly at the lack of ingredients in my refrigerator….then I spotted the eggnog!

Combining the magic ingredient with a basic pancake recipe made for our last bite of the holiday season!  Plus, with that eensy-teensy bit left in the bottom of your half gallon, it makes for a wonderful syrup addition!  Points for mom!!

Now the only problem, is that they were so yummy that I’m concerned to if I can buy the ‘nog in July??….. answer to be continued.

 

The Starting Lineup

Eggnog Pancakes

  • 2 cups all-purpose flour
  • 4 tsp baking powder
  • 1/2 tsp ground nutmeg
  • pinch of salt
  • 2 cups of your favorite eggnog
  • 2 large eggs
  • 3 Tbsp butter, melted
  • 1/2 tsp rum extract
  • 1/2 tsp vanilla extract

Maple-Nog Syrup

  • 1/2 cup real maple syrup
  • 1/2 cup of your favorite eggnog
  • 2 Tbsp butter
  • pinch of salt

 

Syrup:

In a medium saucepan over medium-high heat, combine the maple syrup and the eggnog and bring to a simmer.  Cook until it’s reduced by a quarter, about 5 minutes.  Remove from heat and swirl in the butter and salt until melted.  You can keep warm, on low, stirring ever so often.

Pancakes:

Preheat either a large skillet or an electric griddle to medium/medium-high heat (about 350 degrees for your griddle).

In a large mixing bowl, whisk together the dry mix (flour, baking powder, nutmeg and salt).  In a separate mixing bowl, whisk together the wet ingredients (eggnog, eggs, butter and the rum and vanilla extracts).  Pour the wet mixture into the dry and whisk together until just combined, small lumps are ok.

Using a ladle or measuring cup (spray with nonstick for ease of batter removal), pour about 1/3 cup rounds onto your preheated, buttered or lightly oiled cooking surface.  Cook until bottom side is a golden brown, flip and repeat on the other side.

Serve with your favorite pancake accompaniments:  fresh fruit, powdered sugar, toasted pecans or walnuts AND that fabulous warm syrup!!  Enjoy!

EggnogPancakes

 

Sausage Waffle Dippers

Sunday: a day of rest and brunch.  Yep, that pretty much sums up my perfect last day of the week.  *I know, I KNOW…on a calendar it is technically the first day of the new week,  but no one I hang with really believes that.  

My brunch varies, we’re often with a cheesy omelette or quiche or eggs Benedict, but this particular day was for the kids..the kid in all of us!  My lil boys, being lil boys, love pancakes, waffles, sausage, bacon..you get the picture.  Good ol’ American breakfasts.  They also LOVE to dip their food and I just happened to have these handy wooden skewers in the pantry (I have zero idea what I originally bought them for, but they fit the bill here) that needed some use out of them.  Combine a few pantry staple ingredients and you may just be deemed parent of the year!  Well at least for today..at breakfast time..

*I did use pancake/waffle mix..but I must be honest.  Homemade waffle mix would be better..though I doubt your kids will really notice, nor care.

The Starting Lineup

  • Waffle mix (store bought or homemade)
  • Sausage links, cooked
  • Wooden skewers
  • Syrup, to dip

**The vegetable oil was needed for the pancake/waffle mix per instructions.


Spray your waffle iron with non-stick spray if necessary and heat to medium heat.

Prepare your store bought OR homemade waffle batter and cook your sausage links through if they’re not already precooked.  *Mine were precooked, but I recommend still warming up for a minute or two in a pan, microwave or even on the skewer in the waffle iron before you add the batter.  I also made a double batch of waffle batter per my box for this.

Thread the cooked sausage links onto your wooden skewers individually.  Pour 1/2 of the waffle batter onto the bottom grid of your waffle iron and then immediately place the skewered sausage links over the batter, letting the ends of the sticks hang over the waffle iron side.  Pour remaining batter over top the sausage and close lid.  Cook 5 minutes or until your waffle maker deems them golden brown!  

See them sticks hanging out the side??

Carefully remove from the waffle maker (hot!!!) and cut each waffle in half/so that each serving has a skewered sausage.  Serve alongside warm syrup for dipping, enjoy!!

*Any leftover batter I had, I made extra waffles with no sausage..I have to say though, the adults even dug into the dipping variety! 

Coconutty Pancakes w/ Pineapple Honey Syrup

I don’t know a soul that doesn’t crave something “tropical” during the summer months.  Not one.  So one morning, as I was doing just that, I realized I had no rum in the house (plus it was super early..) so I couldn’t whip up a mai-tai or pina coloda..poor me.  Instead, I thought I would treat the entire family to a delish breakfast that would transport us to an idyllic island!  Now I’m not sure if my kids fell for that part, but I sure imagined me and that mai-tai and they had no problem cleaning their plates!  Win!

The Starting Lineup

  • 1 1/4 cup flour
  • 2 Tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup sweetened coconut
  • 1 Tbsp butter, melted (plus more for pan)
  • 1 cup coconut milk
  • 1/4 cup milk (buttermilk works great too!)
  • 1 egg

Syrup

  • 1 6oz can pineapple juice (I used a can of Dole juice)
  • 1/4 cup honey
  • pineapple chunks (optional)

Garnish

  • walnuts or macadamia nuts 
  • shredded coconut  

Begin this breakfast delight by starting the Pineapple-Honey Syrup.  In a small saucepan, simply combine the pineapple juice and the honey (plus the pineapple chunks if desired) and bring to a low boil while whisking.  Once combined turn to low and set aside. 

 Next, start the melting of the tbsp of butter in a small bowl in the microwave, remove and let cool slightly while you mix the dry ingredients.  *if the butter is too hot, you’ll end up with scrambled eggs..no good.

In a large bowl mix together the dry ingredients, including the 1/4 cup sweetened coconut. 

 

In the small bowl of now cooled melted butter, whisk in the coconut milk, regular milk and egg.  Pour the wet ingredients into the dry ingredients and stir till just together.  You do not want to overwork, lumps are a-ok!! 

 

Finally heat up your pan, skillet, griddle, what-have-you, along with another Tbsp of glorious butter.  Ladle about 1/3 cup of batter down and cook each side to your desired golden brown color. 

 

Let’s serve these pancakes!!  Pour the warm Pineapple-Honey Syrup over each stack and top with your choice of chopped nuts and more coconut!!  Enjoy! 

*Serve alongside some crispy bacon and eggs for a hearty, savory breakfast!

 

Spiced Buttermilk Waffles

What a way to wake up in the morning!  With that apple pie spice fragrance swirling through the air, it’s like your at grandmas house!  Well…not a certain grandma of mine, but someone’s I am sure.  

If you’re slightly strange and do not like warm, comforting spices than you can just omit the apple pie spice altogether, but I don’t recommend it.  Which is why these waffles are perfect for the upcoming holiday season!

The Starting Lineup

  • 3/4 cup flour
  • 1/4 cup cornstarch
  • 1/2 tsp salt
  • 1 tsp apple pie spice
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 egg, seperated
  • 1 cup buttermilk
  • 5 Tbsp vegetable oil
  • 1/2 tsp vanilla extract
  • 1 Tbsp sugar  

You’ll need three seperate bowls for this as well as a waffle iron, but to begin let’s preheat the oven to 225 degrees.  You want the oven on to help keep the waffles warm as you cook them.  Also, have a baking sheet with a wire rack on top.  The waffles will sit on the rack allowing them to NOT get soggy.  No one likes soggy waffles..

In your first (largest) bowl, combine the flour, cornstarch, baking powder & baking soda, salt and the apple pie spice.  Give it a quick stir with a fork to combine. 


In your next bowl (I use a 2-cup measuring cup), combine the buttermilk, vegetable oil and the egg YOLK.  Whisk together.  *The seperated egg white is added to the 3rd bowl.

In your 3rd bowl, whisk the egg white till it starts to stiffen up a bit.  Then finally whisk in the vanilla extract and Tbsp of sugar to the white.

The buttermilk, oil and yolk….egg white mix behind in metal bowl.


Slowly mix the buttermilk dish into the dry ingredients.  You do NOT have to get all the lumps out.  That would be overmixing and will result in a flat, chewy waffle.  *The same applies with pancake batter 😉

After those to are combined, gently fold in the sugared egg white mix.  This helps add some more “lightness” & “airiness” to the waffle batter. 

Can you see that beautiful apple pie spice in there?? Smells heavenly!


Now start by pouring about 1/2 cup batter into each waffle well and let your machine do its thing.  Mine makes a ‘beep.beep.beep’ sort of sound when its done and I get to take all of the credit for its magical golden browning   abilities!  

 

One by one, lay the finished waffles on the wire racked baking sheet in your preheated oven.  Remember, this keeps them warm with that great outside crust. 

 

Once you’ve (and by *you’ve I mean that genius machine) cooked all of your waffles, serve with butter, warm syrup or a fruit compote!  Happy Breakfast!! 


OPTIONAL: Fruit Compote

  • 2 cups berries, straight from frozen is fine
  • 3 Tbsp water
  • 2 tsp lemon juice
  • 1/4 cup sugar

In a saucepan add in 1 cup of berries, the water, sugar and lemon juice.  Cook on medium heat, stirring occasionally for 10 minutes.  Add in the remaining cup of berries and cook for another 10 minutes, drop heat to low.  Serve over waffles, pancakes or even ice cream!

      
 

 

Maple Dijon Chicken

This easy, minimal ingredient recipe I cannot take full credit for…though what I can take credit for is how often I make it.  This is always, always, always a hit.  So good that I had to share it with y’all.  

I tweaked it just a hair to suit my family’s taste preferences.  I will tell you too that my boys ate every bit of it up.  So don’t be scared of the word ‘Dijon’ with younger palates…the maple syrup sweetens it up just enough for all taste buds!

The Starting Lineup

  • 1 package chicken breasts 
  • 1 cup Dijon mustard
  • 1/2 cup maple syrup (the real stuff, no aunt jemima here)
  • 1 Tbsp rice wine vinegar (plus a dash more if you prefer)
  • Rosemary (fresh best if possible), roughly chopped 
  • Kosher salt & pepper
  • Cornstarch (optional to thicken if desired..)
     

Preheat your oven to 450 degrees.  *I also slightly butterflied my two chicken breasts pictured above.  I made two smaller ones off of my two larger ones for my toddlers.  Perfect amount of food for them, while cost effective for me!

In a small bowl, mix together the Dijon mustard (not spicy brown or ballpark yellow..Dijon!), the REAL maple syrup, rice vinegar and a pinch of salt and pepper. 


Place your chicken breasts into a double-foil-lined casserole dish.  I use a smaller dish (8×8 or 9×9, etc for my 4 Breasts)…If your casserole dish is too large, with not enough chicken in it, the sauce will just burn off and basically disappear. 

Pour about 3/4th of your prepared sauce over your chicken.  Reserve the remaining 1/4 for the finished product.  Flip the chicken breasts over to fully coat and then sprinkle a bit more salt & pepper on top of the chicken. 

  

 

Pop this baby into your preheated oven for 25-30 minutes, uncovered.  *mine above took 25 minutes.

Meanwhile, chop up a bit of fresh rosemary for garnish along with the remaining sauce. *here is also where I’m preparing my side dishes.  Time management!!

My 1/4 of ‘reserved’ sauce is actually newly made^^…I didnt make enough in the beginning. Oops!!

Ding!!  Your chicken is now finished and cooked through.  When plated drizzle with a bit more of the sauce and a sprinkle of fresh rosemary on top!  

We serve ours with roasted and ‘smashed’ Rosemary new potatoes and a side of garlic & wine sautéed spinach with mushrooms.

 
  

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