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French toast, waffles, and pancakes Oh My!
I know the title says how to enjoy brunch at home, and brunch consists of difficult dishes like eggs benedict or the easier ones like chicken and waffles.
Now, I'm not equipped to show you how to make Eggs Benedict...yet --I'm sure I will learn how to master the poached egg soon-- the recipes listed below are how I make your favorite breakfast classics with some of my personal tips to spice them up.
Since the beginning of the pandemonium we all searched for different things to do with this newfound free time we were granted with. For me, taking time to make breakfast beyond the usual bowl of cereal and/or granola bar.
The days where I prepare pancakes, waffles, or even the homemade McGriddles, I really set up myself up to have a great day!
On top of that, when the weekend rolls around and if you decide you don't want to go out to eat for brunch or you want to continue to save money during the panamania you can follow these recipes, too!
My favorite thing to do is add in one of these fun vanilla extract options, fresh cut fruits, whipped cream, Hershey's Chocolate sauce, and/or Snowy River Cocktail Sprinkles.
I had a taste for Banana Foster, but wanted to take that and put it into french toast. Something about the almond extract used, fresh banana slices, and homemade whipped cream
8 slices of thick-cut bread (baguette, brioche, etc. Italian bread was used for this recipe)
2/3 cup milk
2 teaspoons of cinnamon
fresh strawberries, bananas, or blueberries for garnish
Almond extract, optional
Tip: You know how sometimes your french toast comes out soggy in the middle but caramelized and/or burnt on the outside? Well that's from not having the correct egg to milk ratio in your batter. The eggs are what helps the batter stick and cook with the bread. You want to really get your bread soaked in the batter and keep your pan on medium/high, but not enough to cook the outside too quickly.
WAFFLES + waffle maker
Here is the waffle maker I use. It's nonstick and super easy to clean.
2 cups all-purpose flour
1 tablespoon sugar (Monk Fruit Zero Calorie Sweetener)
2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs, separate egg whites and yolks
2 cups milk
1/4 cup canola oil
Tip: Using 3 bowls, separate the egg yolks into 1 bowl, the egg whites into another bowl, and the dry ingredients into the third bowl. Combine the egg yolks with the milk, and oil. Beat the egg whites with sugar until fluffy. Whisk together the dry ingredients; flour, salt, baking powder, then add the egg yolk mix and stir well. Fold in egg white mixture.
2 cups whole wheat flour, sifted
1 tablespoon baking powder
1 tablespoon sugar
2 teaspoons ground cinnamon
1 cup almond milk (any nut milk will do)
2 bananas (blended with milk)
1 flax egg (1 tbsp flax seeds, 3 tbsp water; prepared 15 minutes prior)
1 teaspoons vanilla extract
1/2 tablespoon turmeric
1 tablespoon butter
Tip: Blend bananas with milk first. This step will help thicken the milk and help take the place of eggs. The second egg replacement is flax seeds. It's best to use ground flax seeds, so blend any whole, dry seeds first before adding 3 tablespoons of water. Mixture will thicken after 10-15 minutes, resembling texture of an egg.