SCRAMBLED PANCAKES
My husband found this recipe after our daughter came home from a friend's house reporting she had "Scrambled Pancakes". They were a hit and we've enjoyed them ever since. I had some kids over this morning and was in a panic when I couldn't find the recipe on my cluttered desk. I searched Recipezaar to no avail. I finally went back to my desk and found it. I'm posting this so I never need to worry about losing it again. I love it because this recipe adds extra protein to what is usually a carbohydrate packed meal. I've even sneaked in a few extra eggs on occasion. This is so easy, even the kids can make it!
Provided by brayfam.suzanne
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Whisk together ingredients.
- Pour into pan.
- Cook on stove top on medium heat.
- Stir periodically.
- Cook until cooked through and/or lightly browned.
- Serve with favorite syrup or honey.
SCRAMBLED PANCAKES (GERMANY)
This recipe comes from the 1955 cookbook, German Cookery & I'm posting it to add to the Deutsch recipes for the ZWT6.
Provided by Sydney Mike
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cream the 1st 2 tablespoons of butter until frothy, then add, one after another, the sugar, egg yolks, salt, flour & milk.
- Beat egg whites until stiff, then carefull fold them into the batter.
- In a large skillet, melt the final tablespooon of butter, then pour the batter onto the butter, frying it, 3 to 4 minutes on each side until golden brown.
- With 2 forks, chop up the resulting pancake.
- Mix together the 1 tablespoon of sugar & 2 teaspoon cinnamon.
- Serve on a hot platter, sprinkled with the cinnamon sugar & garnished with pieces of apple, cherries or other fruits, dried or fresh.
WHOLE-GRAIN PANCAKES WITH EGGS AND BACON
Provided by Food Network Kitchen
Time 45m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Make the bacon: Preheat the oven to 400 degrees F. Put the Canadian bacon on a baking sheet lined with aluminum foil and brush with 1 tablespoon maple syrup. Bake until golden and crisp, about 5 minutes per side; let cool slightly. Cut into strips and transfer to a bowl; toss with 1 tablespoon syrup and set aside. Reduce the oven temperature to 200 degrees F.
- Make the pancakes: Pulse the oats and flaxseed in a blender or food processor until finely ground; transfer to a large bowl. Add the flour, baking powder and salt and whisk until combined. Whisk the 2 egg yolks and milk in a separate bowl; add to the dry ingredients along with the melted butter and whisk until just smooth. Beat the 2 egg whites and sugar in another bowl with a mixer until soft peaks form; fold into the batter until just combined.
- Lightly butter a nonstick skillet and place over medium heat. Working in batches, add about 1/4 cup batter for each pancake; cook until bubbly on top, then flip and cook until golden brown on the other side, about 3 minutes per side. (Add more butter to the skillet between batches, if needed.) Transfer the pancakes to a baking sheet, cover loosely with aluminum foil and keep warm in the oven until ready to serve. Reserve the skillet for the eggs. Put 1/2 cup maple syrup and the jam in a microwave-safe bowl and microwave 1 minute, then stir to combine; keep warm.
- Make the eggs: Whisk the eggs, 2 tablespoons water and a pinch each of salt and pepper in a bowl. Butter the skillet and return to medium heat. Add the egg mixture and cook, stirring with a rubber spatula, until set, about 4 minutes, adding the cheese halfway through. Divide the pancakes among plates; top with the flavored syrup, eggs and bacon.
Nutrition Facts : Calories 575 calorie, Fat 24 grams, SaturatedFat 10 grams, Cholesterol 356 milligrams, Sodium 1034 milligrams, Carbohydrate 65 grams, Fiber 4 grams, Protein 27 grams, Sugar 37 grams
SCRAMBLED EGG QUESADILLAS
I had some flour tortillas to use up one day and decided to make some breakfast quesadillas. It's now one of my husband's favorites. I haven't made it for my grandkids yet, but I'll bet they will like it too. I don't always use the bacon, since we also enjoy these tortillas with just the eggs and lots of hot sauce.
Provided by Geema
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, cook the bacon until crisp. Remove and drain on paper towel, then crumble. Set aside.
- Beat the eggs adding the milk and hot sauce.
- In another small skillet, heat the butter over medium low heat and when hot, scramble the eggs, cooking until soft and creamy.
- Lay out 1 tortilla. Top with the cooked eggs, the bacon and the cheese.
- Place the second tortilla on top of the filling.
- Reheat the bacon fat in the first skillet over medium heat. Place the filled tortilla in the skillet, cooking for about 1 minute.
- Flip the tortilla with a large spatula and cook the other side until browned and crispy, about 1 more minute.
- Remove from heat and cut the tortilla like a pizza into wedges.
- Serve with more hot sauce, or salsa.
CREAMY SMOKED-SALMON SCRAMBLED EGGS OVER ASIAGO POTATO PANCAKES
My girlfriend (from long ago) Judy and I were served brunch by a friend who is starting her catering business again. We had Champagne Punch & a few other items but all I wanted were those fabulous eggs & potato pancakes! It was so good! It was delicious! ;) I would prefer a white Chardonay or any very dry Spanish wine but what do I know? :)
Provided by Manami
Categories Breakfast
Time 30m
Yield 12 potato pancakes, 4 serving(s)
Number Of Ingredients 19
Steps:
- PREPARE POTATO PANCAKES:.
- Peel and coarsely grate the potatoes.
- Whisk together eggs, shallots, Asiago cheese, sliced green onions, flour, salt, pepper &, baking soda together.
- Stir in potatoes, mixing thoroughly but GENTLY.
- Heat 2 tablespoons olive oil in a nonstick skillet over medium heat.
- Spoon potato mixture into skillet.
- Forming pancakes about 3 inches in diameter.
- Cook 3-4 minutes, turning once, until golden brown.
- Repeat with remaining potato mixture, adding oil as necessary; keep warm.
- PREPARE SMOKED-SALMON SCRAMBLED EGGS:.
- Prepare pancakes, cover, and keep warm.
- Whisk together eggs, cream, and 3 tablespoons chives.
- Heat oil in a nonstick skillet over medium heat.
- Cook eggs, stirring with a spatula, until they hold together but are still SOFT!
- Add cream cheese so that it melts into the eggs, to make them creamier.
- Add smoked salmon, and continue cooking 1 minute, until the eggs are cooked but still moist, DON'T OVERCOOK!
- Arrange 3 pancakes each on 4 individual serving plates.
- Spoon the eggs on top.
- Combine shallots and creme fraiche, and dollop on eggs.
- Sprinkle with remaining chives and pepper.
- ENJOY!
Nutrition Facts : Calories 493.7, Fat 33.7, SaturatedFat 11.6, Cholesterol 571.5, Sodium 912.8, Carbohydrate 23.1, Fiber 2.6, Sugar 2, Protein 24.4
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