Blueberry Pancakes

At a glance

Prep

5 mins.

Bake

5 mins.

Total

15 mins. to 20 mins.

Yield

1 dozen 5" pancakes, 6 servings

Nutrition information

Ingredients

• 2 large eggs
• 1 to 1 1/4 cups milk*
• 2 teaspoons vanilla extract, optional
• 3 tablespoons melted butter or vegetable oil
• 1 1/2 cups King Arthur Unbleached All-Purpose Flour
• 3/4 teaspoon salt
• 2 teaspoons baking powder
• 2 tablespoons sugar
• 3/4 cup blueberries, fresh or frozen
• *Use 1 cup milk if you're baking under hot, humid conditions, or if you're going to let the batter rest longer than 15 minutes. Use up to 1 1/4 cups milk in cold, dry conditions.

Instructions

1. Heat a griddle to 350°F. If you don't have a griddle, heat a large frying pan over medium-low to medium heat. Grease the griddle. When it's hot enough, a drop of water will skitter across the surface, evaporating immediately.
2. Beat the eggs, the smaller amount of milk, and vanilla until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the melted butter or oil.
3. Add the flour, salt, baking powder, and sugar, stirring just to combine. A few lumps are OK. Set the batter aside to rest for a couple of minutes; it'll thicken a bit as it stands. Thin the batter with additional milk if it's not pourable consistency.
4. Drop the batter by 1/4 cupfuls onto the prepared griddle or pan; a muffin scoop works well here. Sprinkle 1 tablespoon berries atop each pancake.
5. Cook the cakes till they're golden brown on the bottom, about 2 minutes. Flip them over, and cook till the other side is golden, 2 to 2 1/2 minutes.
6. Serve the pancakes immediately. Or transfer them to a platter, cover, and keep warm in a 200°F oven. Enjoy with butter and maple syrup.

Tips from our bakers

• What kind of milk should you use in this recipe—skim, whole, something in between? It's up to you; skim milk will yield the least tender pancake, whole milk the most tender.
• If you use fresh berries, mix them right into the batter. If you use frozen berries, it's better to scatter them atop the cooking pancakes. If you mix them into the batter, they'll tint your pancakes a rather unappetizing shade of green.
• Why is it helpful to let pancake batter rest before cooking the pancakes? Because it gives the baking powder a chance to start working, and the flour time to start absorbing the liquid, both of which make for fluffier pancakes.

Whole-grain Gingerbread

(Photo: Clare Barboza)

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Gingerbread — it's not just for dessert. Especially if you ask breakfast-lover Megan Gordon, whose recipe from Whole-Grain Mornings relies on three forms of ginger (ground, crystallized and fresh) to give it a rich spiciness."This bread gets even better with time — and, to me, tastes best on the third day," she says. "It gives those dark molasses flavors time to settle in."

Whole-Grain Gingerbread

3/4 cup whole wheat flour

1 cup spelt flour (or all-purpose flour)

1/2 cup packed muscovado sugar or brown sugar

1/4 tsp. baking soda

1/2 tsp. kosher salt

1 tsp. ground ginger

1/4 cup chopped crystallized ginger (optional)

1 Tb. grated fresh ginger

1/4 teaspoon ground cloves

1/2 tsp. ground cinnamon

2 Tbs. grated orange zest

1/4 tsp. freshly ground black pepper (optional)

8 Tbs. unsalted butter, plus more for greasing the pan

1/2 cup unsulfured molasses (Gordon uses blackstrap)

3 Tbs. honey

1/2 cup whole milk

1/4 cup plain whole-milk yogurt, homemade (see recipe below) or store-bought

1 large egg, beaten

Preheat the oven to 350 degrees. Butter and flour a 9-inch square pan.

In a large bowl, whisk together the flours, sugar, baking soda, salt, the three kinds of ginger, cloves, cinnamon, orange zest, and pepper. Use your hands to break up any clumps of sugar, and whisk well.

In a small saucepan over medium-low heat, melt the butter. Add the molasses and honey and cook, stirring, until the mixture is warm but not boiling. Pour into the flour mixture and stir to combine. Add the milk, yogurt, and egg and fold together until combined. With a little arm power, the mixture will soon look like a loose brownie batter.

Pour the batter into the prepared pan and bake until the edges pull away from the pan slightly and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let the gingerbread cool completely in the pan before slicing and serving. Any leftovers can be covered and stored at room temperature for up to 4 days.

Yield: 9 servings

Per serving (3-inch square piece): 333 calories, 54g carbohydrates, 6g protein, 12g fat (7g saturated), 3g fiber, 50mg cholesterol, 172mg sodium

From USA Weekend

From About.com Kosher food

Challah Strata with Mushrooms, Peppers, and Asparagus

By Miri Rotkovitz

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Challah Strata with Mushrooms, Peppers

© Miri Rotkovitz

See More About

• leftover challah recipes
• strata
• kosher brunch recipes
• egg dishes
• shavuot recipes

A great way to use up leftover challah, this Challah Strata with Mushrooms, Peppers, and Asparagus makes a delicious brunch dish or late-night dinner.  If you're serving a crowd, you can double the recipe and bake it in a 13" x 9" baking dish. 

Prep Time: 20 minutes

Cook Time: 55 minutes

Standing time: 15 minutes

Total Time: 1 hour, 30 minutes

Yield: Serves 4 to 6

Ingredients:

• 1 pound challah, cut into 1-inch cubes (about 8 to 9 cups)
• 1 tablespoon butter, plus extra for greasing the baking dish
• 1 tablespoon extra virgin olive oil, plus extra for drizzling
• 3 large cloves garlic, smashed, peeled, and finely chopped
• 1 10-ounce package crimini mushrooms, cleaned, stemmed, halved, and cut into wedges
• 1 large red bell pepper, seeded and chopped
• 12 asparagus spears, trimmed and chopped into 1/4" pieces
• Salt and freshly ground black pepper
• 6 large eggs
• 1 1/2 cups milk
• 1/2 teaspoon salt
• 1 1/2 cups shredded mozzarella
• 5 ounces herbed goat cheese

Preparation:

1. Preheat the oven to 350° F. Generously butter an 8" x 8" baking dish, or a 2-quart ceramic gratin dish. Place the challah cubes in a large bowl and set aside.
2. In a chef's pan or large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high  heat. When the butter has melted and begins to foam, add the garlic and saute for 30 seconds.
Add the mushrooms and cook, stirring frequently, for about 5 minutes, or until the mushrooms release their juices and soften. Add the red pepper and asparagus and cook 5 minutes more, stirring frequently, until most of the liquid in the pan has cooked off. Season to taste with salt and black pepper. Remove from the heat and set aside.
3. In a large bowl, whisk together the eggs, milk, and 1/2 teaspoon of salt. Pour the egg mixture over the challah cubes. Gently fold the challah into the custard so that all of the cubes are saturated. Let stand for 15 minutes so the challah can absorb the egg mixture.
4. Spoon half of the challah into the prepared baking dish, and smooth with a spatula to cover the bottom of the dish. Top with the vegetables, spreading them to evenly cover the challah. Sprinkle with half of the shredded mozzarella. Crumble half of the goat cheese over the dish.
Top with the rest of the challah cubes, spreading them to the edges of the dish. Top evenly with the remaining mozzarella and goat cheese. Drizzle with olive oil.
5. Bake the strata in the preheated oven for 40 to 45 minutes, or until it is puffed and golden, and a tester inserted in the center comes out clean. Enjoy!