Small Kitchen College Re-Post: The 5 Best Birthday Breakfasts

<<Note: This is my latest post for Small Kitchen College. For the full post and other fun tidbits, head over to http://college.biggirlssmallkitchen.com/2012/05/the-5-best-birthday-breakfasts.html!>>

The 5 Best Birthday Breakfasts

by Lexi Cotcamp

When it comes to food (and hey, just about everything else), holidays are kind of a big deal.

However, the truth is, not all holidays are created equal. Christmas may be the main squeeze, but I can guarantee you that few people know the date of Columbus Day or the story behind it (#occupyNorthAmerica?).

But there exists one holiday that each individual holds in higher regard than Santa Claus himself.

Birthdays.

Birthdays are the icing on the cake of a year—an ingenious moral holiday of shameless self-promotion celebrating the one and only Y-O-U. From candles and cakes to singing and toasts, birthdays are the crème de la crème for a foodie in particular.

Posh lunch date? Sure thang.

Classy dinner bash with a friend group the size of Jamaica? Obviously.

Dessert? Is that even a question?

Amidst the delicious food coma that is a birthday though, the best meal of the day is often mercilessly thrown to the wayside. Breakfast gets relegated to the birthday backseat—smushed somewhere in between “whatever” and “ehhh.” Eager to begin the day’s festivities, one often forgets about the humble mindblowingness of breakfast.

But worry not. I’m here to tell you that breakfast can still be part of your own little individual anniversary. I’m here to tell you that a glorious breakfast is like the trailer of a great movie—just a peek of what is to come. I’m here to tell you that breakfast is one birthday present to which you shouldn’t forget to write a thank-you note.  So close your eyes; make a wish; and get ready to celebrate your birthday, a friend’s birthday, or any birthday…with breakfast shenanigans. Because you really can have your (pan)cake(s) and eat it too.

**5 Best Birthday Breakfasts**

1. Pancakes. I am wholly convinced that there is no better birthday present in this world than a heaping stack of buttermilk pancakes with warm maple syrup. To jazz up your hotcakes for a birthday, simply get creative with mix-ins. Treat your ‘cakes like a real birthday cake, and find your favorite flavor. Try adding nutella and  strawberries for a Parisian flair or apples and cinnamon for an all-American twist. And if some cake batter happens to get thrown in the mix? Well, I won’t tell. Don’t forget a candle in the middle for a true birthday (pan)cake experience!

But wait, there’s more….!

Single Serving Honey Wheat Pancakes

Last night, I made H and myself pancakes for dinner.

Because breakfast for dinner ROCKS, right?

(Ya’ll are jumping up and down in choruses of yes right now, I presume.)

Beautious.

What were these?

Single-serving honey wheat pancakes (x2) with warm blueberry sauce.

OMG. I decided to “wing it” and was happy that I did. These were absolutely scrumptious. They were dinner but breakfast, breakfast but dessert. And they were AH-FRICKIN-MAZING.

And because you guys have been awesome, I even have a recipe.

Whole wheat pancakes for one?

Well, ain’t that something.

Single Serving Honey Wheat Pancakes

I love my roommate. I also love Fridays. The product of these two facts resulted in me doubling this recipe to make pancakes for two. But if you’re rocking the single lady jam, I totally got your back. By all means, make these pancakes for the sexiest, snazziest, wittiest, awesomest, crazy coolest person you know—namely yourself! Oh, and feel darn good about it because these pancakes are filled with good-for-you ingredients and just happen to be vegan.

Serving: About 5 silver dollar pancakes

Notes: Vegan, if using oil / non-dairy margarine & milk

Ingredients:

1/4 cup whole wheat flour, heaping
1/4 cup unbleached all purpose flour, heaping
1/2 tbsp baking powder
1/2 tsp cinnamon
1/8 tsp salt
1 tbsp flax meal + 3 tbsp warm water, combined (optional, but it helps make these fluffy!)
1 tbsp honey
1 tbsp oil, butter, or margarine (melted)
3/4-1 cup milk of choice (I used soy)

Directions:

1) In a medium mixing bowl, combine flours, baking powder, cinnamon, and salt. Stir with a whisk, until all dry ingredients are evenly distributed.
2) Make a small well in the middle of your dry ingredients. To this well, add the flax mixture, honey, butter, and milk of choice.
3) Gently stir all ingredients with whisk until no lumps remain. Be very careful not to overmix. (The fluffiness of the pancakes depends on you being gentle with the batter.)
4) In a heated, greased skillet, use a 1/4 cup measure and pour three inch circles of batter. Cook until golden brown on each side.
5) Enjoy!

(Hint: You can make the batter in advance too! Just keep it in the fridge and then take it out about 10 minutes before you’re ready to use it.)

These pancakes are ever-so-subtly sweet and great topped with butter + maple syrup. You can nix the all purpose flour and sub more whole wheat flour and/or the flax meal. However, I would recommend trying it with them first because they both lend to the leavening of the ‘cakes.

Either way, they’ll make you feel awesome on a Friday.

Actually, either way, you are awesome. On every day of the week.

And the best way to celebrate?

Pancakes. Lots of pancakes.

Recipe: Orange-Yogurt “Tyler Place” Pancakes

I woke up this morning and realized that wisdom was finally upon me.

As much as I would like to say I was spiritually enlightened, nothing of that sort happened.

In fact, there’s very little that is enlightening about the fact that as you read this, I’m uncomfortably squirming in a chair while I get my wisdom teeth yanked.

Thanks…I didn’t want that wisdom anyway. In fact, the only thing I really wanted this morning was pancakes.

Problem: Not allowed to eat breakfast before the surgery.

Solution: You can go make them instead. A wise decision, I promise!

When I was a kiddo, my family used to vacation at a small, family resort on Lake Champlain in Vermont with friends. I can’t remember everything from our trips, but I do remember one thing for sure: I loved it. I loved spending time with my family and hanging out with kids my age, playing games, swimming in an amazing indoor pool, and laughing and running around like a maniac, swimming in the lake, and enjoying some really darn good food.

Oh the food. The “kids’ food” was good, but the “grown-up food” was swoon-worthy. Intricate and gourmet but still home-cooked and prepared with love.

In truth, I don’t even remember all of the food. But I do remember the pancakes.

Ah yes, the pancakes. As if breakfast/brunch wasn’t already my favorite meal, they hooked me in with pancakes. And not just any ordinary pancakes—orange-yogurt pancakes. Heaven on a plate.

A few years later, we stopped going to Tyler Place due to a combination of factors. It was expensive, and my parents wanted to travel elsewhere once we were older.

Tyler Place faded into my memories, and everyone forgot about those delicious pancakes. Until one morning.

I came downstairs to my dad buzzing around the kitchen, a sly grin on his face. Minutes later, I was greeted by a strangely familiar sight: Tyler Place Pancakes.

One bite sent me straight to pancake nirvana, and I quickly consumed my weight in those fluffy cakes. They’re easily my favorite pancakes and probably the favorite of everyone else in my family as well.

Divine. Moist. Dense, yet fluffy with a hint of orange. Always lovingly filled with memories of childhood summers.

Tyler Place Orange-Yogurt Pancakes

These pancakes will forever remind me of their namesake—Tyler Place, a family resort located on the banks of a lake in Vermont. Unlike their buttermilk or blueberry counterparts, these orange pancakes get a perfect hint of fluffiness from the combination of baking powder and soda, while remaining incredibly moist and dense due to the yogurt. If you’re a pancake aficionado like myself, these pancakes are simply a must. Perfectly acceptable for breakfast, lunch, dinner, or really, anytime.

Adapted from Tyler Place

Serves 4

Ingredients:

• 2 tbsp fresh orange zest
• 4 tsp sugar
• 3/4 cup orange juice (fresh squeezed is a must, even if it means juicing 1 orange)
• 1 1/2 cups nonfat plain yogurt
• 2 large eggs (Don’t use a vegan sub. These pancakes really benefit from the eggs)
• 3 tbsp melted butter (or margarine)
• 2 cups all purpose flour
• 2 tsp baking soda
• 1 tsp baking powder
• 1 1/2 tsp salt

Directions:

1) Combine orange zest, yogurt, eggs, sugar, orange juice, and butter in a large mixing bowl. Beat until well-combined.

2) In another bowl, sift together flour, baking powder, and salt. Add yogurt mixture, and stir well just until a smooth batter forms. Do not overmix!

3) Heat a griddle and cook pancakes, flipping once each side is golden brown.

I can just about promise these pancakes will not disappoint. No wisdom required.

Think of somewhere tropical, somewhere homey, somewhere warm and comforting when you eat them. Think of Tyler Place or Dad or Sunday mornings. Or think of me, wriggling around like a Mexican jumping bean and hoping you like these pancakes.

Yes, do that. And cross your fingers and hope that I don’t come back looking like too much of a chipmunk..

At least I’ll still have my sarcasm teeth

Recipe: The Best Single Serving Pancakes...EVER

OMG.

If nothing else, there's one thing you should know about me: I love pancakes.

Like, we're talking some serious, head-over-heels "L-O-V-E." I can eat them for breakfast, for lunch, for dinner--all day, everyday. No shame, I tell you.

There is, however, one condition. They have to be really good pancakes.

So let's talk qualifications.

To me, really good pancakes don't come out of a box or a yellow jug (Shake 'n Pour, I'm looking at you). They aren't found in the freezer section of the grocery store or at Denny's. And they aren't slathered in "maple syrup," in which maple syrup isn't even an ingredient. Nope. For pancakes to qualify as really good, they need to made with real ingredients. Oh, and love--lots of love :)  Simple as that.

Prior to this batch, I've made some good pancakes. Sometimes with white flour and lots of butter but usually with whole grain flour of some sort, baking powder, water, milk, cinnamon. Whatever works.

But after returning from the family vacation, I wanted to make something better than just "good." I don't mess around when it comes to pancakes. (Okay, maybe that's a lie...).

Anyways, the requirements:

1) Taste - I've tasted some fairly delicious pancakes made with white, all-purpose flour, but I really wanted a whole grain pancake recipe that wouldn't be labeled as "good, but healthy-tasting." I decided to use a combination of oat and whole wheat flours to keep the flavor light and creamy.

2) Texture - I actually love pancakes that are still a little doughy in the center, but I know most people don't. The way I see it, pancakes are like steak. Most people tend to like them cooked medium, as uncooked middles scare people as much as tough, burned edges. Moving on, then. Using 100% whole wheat flour can result in gummy, doughy pancakes. To make them soft and fluffy, I used egg whites and yogurt.

3) Size - Thanks to my good friend Jetlag, I woke up at noon. ASOS Mom, Dad, and brother had already finished breakfast, but I still wanted pancakes. I made this batch a single-serving to accommodate. Sometimes, however, I find that a single-serving of pancakes doesn't really fill me up. I wanted hearty and stick-to-the-ribs without feeling weighed down, so I made sure to include whole grains, protein, and a bit of fat. Though I made one serving, this recipe could easily be made into a family-size.

These were delicious. Probably the best pancakes I've ever made. I would recommend you make them. Don't question it; just do it.

The Best Single-Serving (and Healthy!) Pancakes Ever

These pancakes are everything pancakes should be: light, fluffy, hearty, and utterly delicious. I made two HUGE pancakes the size of my face, but you could make them silver-dollars or medium-sized  'cakes, if that's what floats your boat. I also added a few dark chocolate chips to the second pancake for kicks--fan-freaking-tastic. Dress them up or keep 'em plain Jane. That's what freedom is all about ;)

Yield: 2 gigantic pancakes or 5-6 (?) normal-people, silver dollars. Adapted from Kittencal's Best Pancakes on the Planet

Ingredients

Dry: - 1/4 cup oat flour (I just ground oats to a flour consistency in the food processor) - 1/4 cup white whole wheat flour - 1/4 tsp baking soda - 1/2 tsp baking powder - 1/4 tsp salt

Wet: - 1/8 cup egg whites - 1/8 cup nonfat yogurt - 2-3 tsp of honey (or other sweetener of choice) - 1/4 tsp vanilla extract - Additional 1.5 tbsp nonfat yogurt PLUS enough water to make a 1/2 cup total* - Fruit, nuts, chocolate chips, coconut (optional)

Directions:

1) In a medium-large bowl, combine the dry ingredients. Then, in a small bowl, beat together egg whites, 1/8 cup nonfat yogurt, vanilla extract, and the 1/2 cup yogurt + water mixture. (You want the wet mix very smooth and airy.)

2) Add wet mixture to dry mixture, and stir gently until all ingredients are well incorporated and no lumps remain. If using fruit, nuts, chocolate chips, or coconut, fold into batter now. Do not overmix batter. Flat, fluff-less pancakes are not your friend!

3) Heat a griddle or nonstick pan. Grease with a wee bit of butter or oil. Pour batter on the griddle to cook your pancakes (1/4 cup for silver dollars; 1/2 cup+ for ginormous 'cakes).

4) Smile like a goofy five-year-old, and enjoy your pancakes!