Category Archives: Breakfast

Who doesn’t love pancakes?

The husbo & I woke up this morning and – despite having a heavy dinner last night – we started talking about brekkie/ brunch plans. As usual, I wanted pancakes. He was onboard. Ok, so now for the great debate: do we stay in and make them… or do we go to the Diner? I was about to vote the super lazy route, and then I remembered I had this bomb recipe for lemon ricotta pancakes from a Hello Fresh box we once received.

Score. We were staying in.

I was even more excited because I knew we already had ricotta and lemons in the fridge. The recipe calls for a bunch of things, including baking powder, which I knew I had too. Double score.

So then I go a’searching for the rest of the ingredients…

Eggs? In the fridge.

Flour? Found it in the pantry!

Ok, baking powder? I looked in the pantry, and it wasn’t there. I looked in the spice drawer – nope, not there. Fridge, maybe? Nada. 

At this point I’m thinking, ok I know I have baking powder somewhere. It has a blue cap, and it’s in a white container. I looked everywhere, and I couldn’t find the damn baking powder. Wtf.

In my rage (which, really, was not rage, just low key annoyance) I thought I let my sister borrow it and she never returned it! Grrr. Then I realized why would that ever be the case? Ok, fine. That’s not it. Where the hell was it? I debated going over to the neighbors (in my pjs and crazy bed hair) to ask if I could borrow some from them. I was that desperate to make these pancakes!

Eventually, I gave up. Whatever. I’ll improvise. That’s when I noticed we literally had just one cup of ready made pancake mix left – yay last cup! Thank god. I added the ricotta, lemon zest, lemon juice, nutmeg (and threw in some cinnamon because why not?) and boom: lemon ricotta pancake mix.

Boy, were these pancakes GOOD.

This was only the second time I’ve made this recipe, and I’ve decided that next time I would:

  • add a lot more lemon juice – maybe like a whole lemon or something – the citrus was really, quite subtle
  • add more nutmeg, too – maybe 2x what the recipe calls for
  • garnish with whipped mascarpone (fat kid alert!) & lemon zest

When you guys make these babies, let me know how they turned out/ what you might have done differently.

French Toast 2 Ways

It’s crazy to me how something as simple as eggs, bread & a little bit of milk can be transformed into the most comforting breakfast food out there.

French Toast

For as long as I can remember, French Toast (FT, as I like to abbreviate it to) has been my favorite thing to eat before rushing to school in the mornings. At my house, we would make a savory version and eat it with ketchup (it’s delicious, promise!) even though the local Hong Kong preparation involves sugar. Tons of it. Think peanut butter, a deep fried coating, served with a generous slice of butter and syrup. Oh man, is it good… so much so that CNN included it in their 50 best foods in the world!

But anyway, back to my savory version. It’s easy – eggs, milk, salt & pepper and you’re all set. It’s the first thing I made on my own in college and still eat it, to this day, when the husbo is away traveling for work. Speaking of the husband, he prefers his FT prepared the good ole American way, with cinnamon, fresh strawberries & (sugar free) syrup. This brings me to what I have here: French Toast 2 Ways. Savory or sweet – they are both absolutely delicious and will leave you feeling warm & fuzzy inside.

Each recipe is just enough for 1 serving.

Savory FT

2 eggs, beaten
1/4 cup 2% milk
3 slices whole wheat bread
extra virgin olive oil cooking spray
salt & pepper (to taste)
ketchup (to serve)

Sweet FT

2 eggs, beaten
1/4 cup 2% milk
3 slices whole wheat bread
1 tsp cinnamon
extra virgin olive oil cooking spray
salt (to taste)
butter (to serve)
your choice of maple syrup (to serve)
6 – 8 strawberries, sliced (optional)

In a shallow dish, add the eggs, milk and cinnamon (for sweet FT only) and whisk together until well blended. (Since the dish is shallow, I use a fork instead of a whisk, y’know, so the mixture doesn’t splash everywhere, because I swear it will).  Season with a pinch of salt (and pepper for savory FT).

Dip each slice of bread into the egg mixture, allowing bread to soak up some of the mixture on both sides. Coat a large skillet with the cooking spray and heat over medium-high heat. Add as many slices of bread onto the skillet as will fit at a time (my 10″ fit all 3 slices). Fry until golden brown on each side.

Serve hot with ketchup (savory FT) or butter, syrup, and sliced strawberries (sweet FT).

P.S. Every now & then, when I do decide to have me some sweet FT, I like to have a glass of cold milk to accompany the dish. I find that this balances out all the sweetness. Mmmm, now I’m hungry.