brunch recipe

Zucchini Pancakes

Zucchini Pancakes

You can never have too many zucchini recipes. Especially this time of year. This simple recipe uses zucchini to make tender and flavorful pancakes.

They aren’t the type of pancake you would pour maple syrup over. They are wonderful topped with some fresh salsa, though. I would- and have- eaten them for breakfast. These pancakes make a nice lunch or main dish meal. They can also be served as a side dish. Similar to potato pancakes.

I think they taste best when golden on the outside, a little crisp. They will still be tender inside.

So if you have more zucchini than you know what to do with, and you don’t want to bake zucchini bread, here is a recipe you might want to try.

Zucchini Pancakes

2 c. shredded zucchini

1 medium onion, diced

2 eggs

1/2 c. flour- you made need a little more or less depending on how moist your zucchini is

2 t. hot pepper sauce, or to taste

1 t. baking soda

salt to taste

oil for cooking

Combine all ingredients, except the oil, in a medium bowl. Heat oil in skillet and spoon batter in. I used a little over 1/4 cup for each. Cook over medium heat until lightly browned around the edges. Flip and cook until golden on both sides and pancake springs back when touched lightly. Remove to platter and keep warm. Repeat with remaining batter. Serve with salsa or sour cream. Makes 8.

Scotch Eggs

Scotch Eggs

Scotch eggs are a fun dish to make for breakfast, brunch or dinner. If you never had one before, a Scotch egg is a hard cooked egg, encased in sausage, then breaded and fried. They are really good.

We made them in a British cooking class last night and everyone loved them.

The first time I had Scotch eggs was when my friend, Dale, made them and brought them to a party. I have loved them ever since.

This is also a fun dish to make after Easter, when you might have hard-cooked eggs you are wanting to use.

Scotch eggs can be served plain, or with a dipping sauce. I used a pork breakfast sausage, but you could use a different sausage, if you like. Hot sausage would be good. You can make them the day before, then just warm up before serving.

 

Scotch Eggs

 

6 hard-cooked eggs, well chilled
1 pound breakfast sausage
1/2 cup flour
2 eggs, beaten
3/4 cup fine bread crumbs
Vegetable oil for frying

Peel eggs and set aside. Divide sausage into 6 portions. Roll each egg in flour and with hands press a portion of the sausage around each egg. If the sausage sticks to your hands, dip your hands in a little water to make pressing the sausage easier. Dip sausage-wrapped eggs into beaten eggs and roll in bread crumbs. Heat vegetable oil to 350 degrees.  Cook each egg in oil about 4-5 minutes or until sausage is cooked and browned. Drain on paper toweling. Serve warm. Makes 6.

Scotch eggs, ready to serve

 

 

 

Bacon Waffles

Bacon Waffles

Bacon Waffles

For me, breakfast doesn’t get much better than waffles. Well, unless maybe you add bacon to the waffle batter. Truth is, I don’t treat myself to waffles all that often, but if I am going to eat waffles I go all out. These are truly wonderful waffles. Light, crispy on the outside and studded with bacon. A drizzle of  warm maple syrup and you are good to go. So, if you are looking for a special treat for breakfast, or lunch, or dinner or a snack… try these bacon waffles. You can thank me later.

 

Bacon Waffles

1 pound sliced bacon
1 3/4 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
3 eggs, separated
1½ cups milk
¼ cup butter, melted
In a skillet, cook bacon until crisp. Drain; crumble and set aside. In a mixing bowl, combine the flour, sugar, baking powder and salt. Beat egg yolks, milk and butter; stir into dry ingredients until smooth. Beat egg whites until stiff peaks form; fold into batter. Add bacon. Before making each waffle, stir batter. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown.

Goldenrod

Goldenrod

Goldenrod

If you have hard-cooked eggs and want a tasty way to serve them you might like Goldenrod. It’s a recipe my grandmother and mother used to make every year after Easter when we had a lot of of hard cooked eggs around. You make a white sauce and add the chopped up egg whites. Season with salt and pepper. When ready to serve pour the hot egg white mixture over toast and then put the egg yolks in a small strainer and press them through the strainer over the egg whites. The yolks turn into a powder and the end result looks quite pretty. I like it served over English muffins but you can serve it over toast, biscuits or bagels.

Goldenrod

4-6 hard cooked eggs

2 T. flour

2 T. butter

1-1 1/2 c. milk

salt and pepper to taste

2-4 slices bread, toasted

 

Peel eggs and separate whites from yolks. Chop egg whites and set aside. In saucepan cook flour and butter together until smooth. Stir in milk and cook until thickened and bubbly. Be careful not to burn the sauce. Season to taste and add reserved egg whites, heating through. Arrange toast on serving dishes and cover with the sauce. Place reserves egg yolks in a fine sieve and press through over sauce, dusting as evenly as possible. Serves 2-4.

Chocolate Waffles

Chocolate Waffles

Chocolate Waffles

These are fun because they can be for breakfast, brunch or even dessert.  I like to make a batch and keep them in the freezer. That way I can pop them in the toaster when I need dessert  in a pinch. Topped with a scoop of ice cream and fresh strawberries they make a great dessert for a last minute dinner with friends.

Chocolate Waffles

 2 eggs, room temperature

1/2 stick butter, melted and cooled

1 t. vanilla

1 c. buttermilk

1 c. flour

3/4 c. sugar

1/2 c. cocoa

1 t. cinnamon

1/2 each baking powder and baking soda

1/4 t. salt

1/4 t. nutmeg

Beat first three ingredients until light and foamy, about 2 minutes. Stir in milk. Beat in dry ingredients just until blended.  Bake until waffles are cooked through. Makes 4 cups batter. Serve with whipped butter or sour cream and fresh fruit. I like them just dusted with powdered sugar, too.