Breakfast Archives - Recipes At My Table

Oven Peach Pancake

Sometimes I want to through everything in one pan and have a yummy breakfast. Pancakes are my favourite and this one makes me enjoy the weekend without fuss. When making this Oven Peach Pancake, everything goes into the oven. Nothing says breakfast like pancakes and everyone in my house loves them. Now that there are the two of us, this breakfast doubles-up as dessert sometime. I use peaches, but apricots or apples do well in this dish.

The best article I read on pancakes suggests that they go back about 30,000 years. In those days our ancestors made flat cakes from a cattail and fern batter. The article is from National Geographic: https://www.nationalgeographic.com/people-and-culture/food/the-plate/2014/05/21/hot-off-the-griddle-heres-the-history-of-pancakes/

My favourite pancakes include yogurt for the batter and you can make them by following this link: https://recipesatmytable.com/angelina-and-marinas-pancakes/

I mix the brown sugar, nut meg and peaches in a dish.

Then I spread them in a buttered pie dish and place them in the oven.

I beat the eggs and sugar until frothy.

Sift the flour and baking powder.

The batter waits for the butter.

The last thing that goes in is the melted butter.

Pour the batter over the fruit and sugar mixture.

When it comes out of the oven wait 5 minutes and then invert it onto a large plate.

I dust it with some sugar and place some fresh mint over it.

Oven Peach Pancake

Everything in one pan and in the oven.

Prep Time 14 minutes

Cook Time 12 minutes

Servings 4

Author Renata Solski

Ingredients

12 sliced canned peaches
2 tbsp brown sugar
1/4 tsp cinnamon
grated nutmeg a few grates
4 large eggs
2/3 cups almond milk
2/3 cups all purpose flour
2 tbsp melted butter

Instructions

Preheat the oven to 350F.
Grease a 9 inch pie plate.
Combine the peaches with the brown sugar, cinnamon and nutmeg in a bowl and put into the pie plate.
Place in the oven for 5 minutes, until it begins to bubble.
remove from the oven and increase oven temp to 450 F.
Beat eggs, milk, flour until mixed.
Add in melted butter and whisk again.
Pour the batter over the peaches.
Bake 15 minutes.
The pancake should be golden brown.
Sprinkle with powdered sugar and serve with maple syrup.

October 22, 2020

Rice Pudding

In Italian we call it “budino di riso.” Rice Pudding is a dessert made all over the world and it varies according to the ingredients. I have made it with many types of fruit and what distinguishes our version is the fresh orange citrus or lemon peel added. Mine has some spices typical in Sicilian cooking. Some Italians add eggs to theirs. I like to slow cook it with milk on the stove. It’s easy and everyone loves it.

This favourite of so many countries is versatile. Some people eat it for breakfast. I like it as a snack. Sometimes I have had it for lunch in the summer with extra fresh fruit. As I often say, make it your own. Play with your food. Rice Pudding will go a long way with your family or your friends. Today I served it with fresh blueberries. The rice was cold and easy to scoop into pretty little bundles. Enjoy!!

For more information on the origin of this dish http://www.missfoodwise.com/2016/04/the-rise-of-rice-pudding-history.html/

Ingredients for Rice Pudding

2 cups 2% or whole milk
1/2 cup arborio rice
1/3 cup raising or any dried fruit
1/8 tsp cardamon
1/2 tsp cinnamon
2 tbsp maple syrup ( you may substitute any sweetener here)
1 tbsp butter
zest of half a lemon

Process

Start with a few simple ingredients.

Use arborio rice because it has more starch and thickens the pudding.

Pour the milk into a saucepan and bring to a boil. Add in the rice and raisins. Cover with a lid and turn the heat onto low. .

Continue cooking for 40 minutes stirring occasionally.

Turn the heat off and add the cinnamon, cardamon, maple syrup and butter.

Brighten it up with some lemon zest.

Put into a bowl or individual cups and zest the lemon over the pudding.

Get creative! I used an ice cream scoop and added blueberries.

Use different glasses to dress it up for company or your family!!

August 11, 2020

Brunch Jam Bread

We love a big breakfast on the weekend and it has been a tradition at our house. I don’t like making loads of toast and this quick Brunch Jam Bread is my solution. It is already buttered and jammed. LOL What could be better??

I use a basic batter recipe to make this Brunch Jam Bread. Most of the ingredients come from your pantry. Use any type of jam. I have used blueberry, fig, raspberry, orange, etc. Personalize it to your family’s taste buds. Time it so that it is warm or bake ahead and warm up. Make sure you don’t overwork the dough after the wet ingredients are added.

The pandemic has made us all realize how easy it is to serve-up our own breads in the kitchen. Bread isn’t hard to make. There are many versions of it and it is easy to whip up a loaf for any table. I often make my https://recipesatmytable.com/fennel-bread-in-a-bag/

Ingredients Brunch Jam Bread

2/12 cups flour
1/4 cup sugar
4 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup cold butter ( cut into small pieces)
pinch salt
1 egg
1 cup milk
1/2 cup any jam

Topping

1/4 cup coconut sugar
! tbsp milk or cream for brushing

Process

Heat the oven to 425 F and grease a 13 X 9-inch pan. Place the flour, sugar, baking powder, cinnamon, nutmeg, and salt in a food processor.

In goes the butter in and pulse until it looks crumbly. Place into a bowl.

Mix the egg and milk. Add to the dry ingredients and toss with a fork until everything is moistened.

Spread the batter evenly into the pan. Score the batter into 15 squares.Make a little well in each square with you finger. I dip my finger in flour first.

Fill each well with jam. I use an espresso spoon.Brush bread with some milk and sprinkle on the coconut sugar. Place into the oven at 425F for 15 minutes. Then reduce the oven temperature to 350F for another 15 minutes.

Out of the oven and warm waiting for the butter. YUM!!

July 30, 2020

2 Comments

Giant Peach Oven Pancake

Giant Peach Oven Pancake is an easy breakfast to any time of the year. Peaches are everywhere in Leamington, and I take advantage of them. This dish is a good summer dessert served with ice cream.

Peaches are sweet and delicious when ripened to perfection. My favourite peaches come from Sicily where the flesh is white but very succulent. Some peaches are flat and twice as sweet. Whatever, shape or colour, peaches are luscious and delicious raw or cooked. If you like cooking with peaches view this site for some easy and great recipes: https://www.countryliving.com/food-drinks/g1499/peach-recipes/

My nonno tried to grow peaches, but never succeeded in Northern Ontario. He did grow a chestnut tree which graces the shores of Lake Superior at our cottage on Whitefish Bay. It’s sentimental how the immigrants tried to recreate the land they left. My nonno also grew orange plants which we cultivated indoors. My mom still has one in her sun room.

Fruits make up a large part of the Italian diet. We end every meal with it and to this day, I grab one whenever I am hungry.

Peaches from our local markets

cut the peaches into slices. Leave the skins on and sprinkle with brown, sugar, spices and maple syrup.

This simple batter consists of buttermilk, flour and melted butter.

After 15 minutes in the oven, the peaches soften a bit. Another 15 minutes before we add the batter.

Pour the batter evenly over the peaches. It doesn’t have to be perfect.

You know that I always peek into the oven.

It comes out of the oven and the aroma tells me that this dessert is bursting with flavour.

I invert it easily onto the plate. It is silky and sugar-coated.

Giant Peach Oven Pancake

Watch this giant pancake disappear.

Course Breakfast

Cuisine Home Cooking in Canada, Italian

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Author Renata Solski

Ingredients

6 peaches sliced
1/3 cup brown sugar
2 tbsp maple syrup
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 1/4 cup buttermilk
1 cup flour
1/4 cup melted butter
powdered sugar
1/2 tsp baking soda
1/2 tsp baking powder

Instructions

Set oven to 375 F.
Prepare a 9 inch pie plate by greasing it with butter.
Combine, peaches, brown sugar, maple syrup cinnamon, and nutmeg.
Put fruit into the prepared pie plate.
Bake uncovered for 30 minutes.
Remove from oven and increase the oven to 425 F.
Whisk eggs, milk, flour and butter in a bowl.
Pour over peach mixture.
Return to oven for another 15 minutes.
Invert pancake onto a platter.
Sprinkle with powdered sugar.
Serve with ice cream.

Recipe Notes

If you don't have fresh peaches you can use canned peaches. Use a large tin and turn down the oven to 350. Cook peaches for 15 minutes at this temperature before adding batter.

I also like to use apricots in this oven pancake.

You can also dress it with whip cream and chocolate: get creative.

June 4, 2019June 4, 2019