Friday Favorites: Holiday Breakfasts

How was your Thanksgiving? My family spent ours at my godparents’ ranch. The food and company were great and there were five dogs, so it was basically the best day ever.

Friday Favorites: Holiday BreakfastsBefore I start with the Christmas cookies, let’s talk about breakfast. It may be the most important meal of the day, but that doesn’t mean it has to be boring.

Today, I’m bringing you seven show-stopping recipes guaranteed to make your family and friends feel at home for the holidays.

Friday Favorites: Holiday BreakfastsMonkey Bread

Monkey Bread is basically cinnamon rolls, deconstructed. The sweet dough is cut into small pieces, dipped in butter, rolled in cinnamon-sugar, and baked in a tube pan. I like to finish it off with warm homemade caramel sauce.

Friday Favorites: Holiday BreakfastsScratch Biscuit Monkey Bread

Canned biscuits are a popular alternative to making Monkey Bread from scratch. If you’d like to cut down on time and skip the yeast without sacrificing flavor, this is the recipe for you. It’s made with a simple cream biscuit dough and can be ready in 90 minutes or less.

Friday Favorites: Holiday BreakfastsMarzipan Cinnamon Rolls

Cinnamon rolls are a popular Christmas morning breakfast for a reason. Swirls of buttery cinnamon-sugar goodness, fluffy rolls, and sweet glaze are hard to beat! But if you add in a can of marzipan, some almond extract, and some toasted slivered almonds, you might come close.

Friday Favorites: Holiday BreakfastsPuff Pancake {Dutch Baby}

Puff Pancakes were a common weekend breakfast in my house and remain a favorite to this day. The batter comes together in the food processor and is super easy to scale up and down to feed any number of guests! Everyone will love seeing you pull a big, puffy pancake out of the oven, and the crispy edges and custard-like center will have them coming back for seconds.

Friday Favorites: Holiday BreakfastsCaramel Apple Puff Pancake {Dutch Baby}

Puff Pancakes are a classic for a reason, but this time of year, I go for this Caramel Apple version. Sliced apples and pie spices are tossed together and baked into the pancake batter. When it comes out of the oven, it gets a drizzle of homemade caramel sauce–totally impossible to resist.

Friday Favorites: Holiday BreakfastsApple Cider Coffee Cake

Speaking of apples, I cannot say enough good things about this Apple Cider Coffee Cake. It’s super moist from an apple cider reduction, sour cream and tart apples, and it has two layers of that crunchy coffee cake crumb we all love!

Friday Favorites: Holiday BreakfastsOvernight Yeast-Raised Doughnuts

If there were ever a time to pull out all the stops and make homemade doughnuts, the holidays are it. This recipe is formulated so that you can make the dough one day and cut and fry doughnuts the next. Give them a dip in a simple chocolate glaze and shower them with sprinkles (or crushed candy canes!) before serving. These are the best doughnuts I have ever had, and I know you’ll love them too.Friday Favorites: Holiday Breakfasts

Did you make any of my recipes for Thanksgiving? Let me know in the comments or on social media using #e2bakes 💗

Cornmeal Pancakes {Vegan & Gluten-Free} with Blackberry Compote

Cornmeal Pancakes {Vegan & Gluten-Free} with Blackberry CompoteIt took me seven tries to get these pancakes right.

About a month before we left for Maine, I declared to my travel buddies, VJ and Adam, that I was going to make a a pancake recipe that we could all enjoy. They sort of smiled and nodded because I had clearly lost my mind–VJ is a gluten-free vegan and Adam is a bit of a picky eater, so this basically seemed impossible.

Cornmeal Pancakes {Vegan & Gluten-Free} with Blackberry CompoteNever one to let logic stop me, I set to work. I looked at my pancake recipes and a couple more from around the internet, and then I had six consecutive fails. Every problem pancakes could have, these had: too dry, too bland, too thin, too many ingredients, too stuck to the pan–you name it. I had one batch that was somewhere in the realm of “okay” and as vacation drew near I figured it could work in a pinch, but I was less than enthused about it. I’d crack the code one day, but it wasn’t going to be in time for this trip.

Cornmeal Pancakes {Vegan & Gluten-Free} with Blackberry CompoteBut then, there was cornbread. On the second night of vacation, we decided to grill out. Grilling is not my forte, so Adam took the lead there and I worked on side dishes. I threw out a few ideas to VJ; sautéed spinach was a definite winner, but she sort of lost her mind when I mentioned veganizing my already-gluten-free Southern-Style Cornbread. I had never attempted a vegan version of that recipe, but I figured it would be easy enough. I could swap almond milk soured with vinegar for buttermilk, use a few tablespoons of vegan margarine in place of butter, and I could crack open a can of chickpeas and use the aquafaba in place of the egg. It’s that last change that made that cornbread so good, and when VJ asked for my overhyped Cornmeal Pancakes last Wednesday morning, it’s that change that made a solidly “okay” recipe into one I’ll make again and again.

Cornmeal Pancakes {Vegan & Gluten-Free} with Blackberry CompoteCornmeal Pancakes {Vegan & Gluten-Free} with Blackberry CompoteCornmeal Pancakes {Vegan & Gluten-Free} with Blackberry CompoteCornmeal Pancakes {Vegan & Gluten-Free} with Blackberry CompoteHave you heard of aquafaba? It’s having a bit of a moment right now–it made The New York Times. If you’re in the dark about this miracle of modern baking, I’m sure you’re not alone. Literally translated, aquafaba means “bean water.” And that’s exactly what it is–the liquid from cooking (and canning) chickpeas. If you have a can of chickpeas (or any bean, actually) in your pantry, you have aquafaba in your house right now. Who knew?!

Cornmeal Pancakes {Vegan & Gluten-Free} with Blackberry CompoteCornmeal Pancakes {Vegan & Gluten-Free} with Blackberry CompoteCornmeal Pancakes {Vegan & Gluten-Free} with Blackberry CompoteBefore you go clicking away from this blog forever, hear me out. I know using the cooking liquid from chickpeas in baking sounds absolutely bizarre, but it actually makes a lot of sense, scientifically speaking. Like eggs, aquafaba is super high in protein and very viscous; when whipped, it can even hold stiff peaks! You don’t need to break out your mixer for this recipe though–just three tablespoons of liquid aquafaba help these Cornmeal Pancakes to stay fluffy and keep them from being too crumbly. And since aquafaba doesn’t have a distinctive flavor like other vegan egg replacers (I’m looking at you, flaxseed), it doesn’t distract from the slightly sweet corn flavor 🙌🏻🙌🏻🙌🏻

These Cornmeal Pancakes, y’all. They’re light and fluffy with crispy edges and a rich corn flavor. Oh, and they’re beautiful too.

Cornmeal Pancakes {Vegan & Gluten-Free} with Blackberry CompoteYou could certainly serve them with butter (or vegan margarine) and maple syrup…

Cornmeal Pancakes {Vegan & Gluten-Free} with Blackberry Compote…but I am all about this Blackberry Compote.
Cornmeal Pancakes {Vegan & Gluten-Free} with Blackberry CompoteCornmeal Pancakes {Vegan & Gluten-Free} with Blackberry CompoteCornmeal Pancakes {Vegan & Gluten-Free} with Blackberry CompoteIt only has four ingredients and takes less than ten minutes to prepare, and it’s basically like topping your pancakes with pie filling (but with much less sugar).

However you choose to serve these Cornmeal Pancakes, I hope they make your friends and family as happy as they made mine.

Cornmeal Pancakes {Vegan & Gluten-Free} with Blackberry Compote
Photo courtesy of Valancy Jane.
Cornmeal Pancakes {Vegan & Gluten-Free} with Blackberry Compote

Cornmeal Pancakes {Vegan & Gluten-Free}
makes about 12 pancakes

1 1/2 cups unsweetened almond milk 
1 tablespoon apple cider vinegar
2 3/4 cups yellow cornmeal
1/4 cup cornstarch 
1/4 cup granulated sugar 
1 tablespoon baking powder 
1/2 teaspoon Kosher or sea salt
3 tablespoons aquafaba (chickpea canning liquid)
1/3 cup neutral-flavored oil (I like canola), plus more for cooking
2 teaspoons pure vanilla extract

For Serving:
butter (vegan or regular)
pure maple syrup 
Blackberry Compote (recipe below)

In a liquid measuring cup, combine unsweetened almond milk and apple cider vinegar. Let sit 5 minutes or until curdled.

In a large mixing bowl, whisk together cornmeal, cornstarch, sugar, baking powder, and salt. Add almond milk mixture, aquafaba, oil, and vanilla, and whisk until combined.

Heat about 1 tablespoon of oil in a non-stick skillet over medium heat. Add batter to the pan in 1/4 cup increments, leaving space between pancakes. Let cook until the edges no longer look raw, about 2-3 minutes. Flip pancakes and cook an additional 1-2 minutes. Remove to a plate. Repeat process with all remaining batter, adding oil to the pan as necessary.

Divide pancakes among serving plates. Top with butter, maple syrup, and/or Blackberry Compote. Serve immediately.

Blackberry Compote
makes about 2 cups

12 ounces fresh blackberries 
3 tablespoons granulated sugar 
1/8 teaspoon ground cinnamon
juice of 1/2 lime

In a small saucepan, combine blackberries, sugar, and cinnamon. Heat over medium-low heat, stirring frequently, until a sauce forms (about 5 minutes). Use a potato masher to mash blackberries until the desired texture is reached. Bring to a boil for 1 minute before removing from heat. Stir in lime juice. Let cool completely.

Compote will keep in an airtight container in the refrigerator for up to a week.

Cornmeal Pancakes with Blackberry Compote {Vegan & Gluten-Free}

Whole Wheat Pancakes for One

Whole Wheat Pancakes for OneMost nights, I make myself a snack before bed. It ranges from eggs, to leftover cake and ice cream, to a salad bigger than my head. There are no rules except that it has to be delicious. My midnight snack is easily the best thing I’ll eat all day. That rings especially true for this past week–I’ve been all about these Whole Wheat Pancakes!

Whole Wheat Pancakes for OneWhere most pancake recipes make enough for an army…er, family of four…the now-two pancake recipes on this blog make just enough for one person. That’s right! This recipe makes just three pancakes: enough to kick my craving without a ton of leftovers to crowd my already-packed freezer.

Whole Wheat Pancakes for OneBut enough about quantity and my single lady eating habits! These Whole Wheat Pancakes for One are absolutely delicious. They are lightly sweet with plenty of nutty whole wheat flavor. Where many of the whole wheat pancakes I have had taste too, for lack of a better word, “healthy,” these are balanced with a touch of sugar and a hint of vanilla. They are the perfect compromise between whole grain and decadence.

Whole Wheat Pancakes for OneWhole Wheat Pancakes for OneOh, and the texture! A combination of buttermilk, baking powder, and oil keep these whole wheat pancakes just as fluffy and tender as your favorite buttermilk pancakes. This recipe doesn’t contain eggs, so these pancakes can easily be made vegan–just swap the buttermilk for a plant-based milk spiked with vinegar.

Whole Wheat Pancakes for OneWhole Wheat Pancakes for OneWhole Wheat Pancakes for OneWhole Wheat Pancakes for One are great with butter and maple syrup, but with all the beautiful fruit in stores right now, I recommend piling them high with strawberries, cherries, or anything else you like. This is a recipe for one, after all–serve it exactly the way you like it.Whole Wheat Pancakes for One

Whole Wheat Pancakes for One
makes 3 small pancakes

1/2 cup whole wheat flour (or white whole wheat flour)
2 teaspoons granulated sugar
3/4 teaspoon baking powder
pinch of Kosher or sea salt
7 tablespoons buttermilk**
5 teaspoons neutral-flavored oil, plus more for cooking
1/2 teaspoon pure vanilla extract
butter, for serving, if desired
fresh fruit, for serving, if desired
pure maple syrup, for serving

In a small mixing bowl, whisk together whole wheat flour, sugar, baking powder, and salt.

In a liquid measuring cup, stir together buttermilk, oil, and vanilla. Pour wet ingredients into dry, and stir until everything is moistened. Some lumps may remain.

Heat 2-3 teaspoons of oil in a skillet over medium heat. Pour batter in 1/4 cup increments for three small pancakes. Let cook 1-2 minutes, until some bubbles form on the surface. Flip pancakes and cook for an additional 1-2 minutes. Remove pancakes to a plate, top with butter and/or fruit and syrup, and enjoy.

Notes:

  1. If you do not have buttermilk, you may combine 1 teaspoon of white or apple cider vinegar with 6 tablespoons of milk. Let sit five minutes before proceeding as written.
  2. If you want vegan pancakes, use 1 teaspoon of white or apple cider vinegar and 6 tablespoons of soy or almond milk in place of the buttermilk.

Whole Wheat Pancakes for One

Caramel Apple Puff Pancake {Dutch Baby}

Caramel Apple Puff Pancake {Dutch Baby}I must have pancakes on the brain. Last week, I posted this single-serving pancake recipe, and thanks to the response I got, I have spent the last week working on another. If I ever get the banana version to quit sticking to the pan, I’ll put it on here.

Until then, let’s talk about this Caramel Apple Puff Pancake. Oh, y’all. It is good. Goooood. Like apple pie meets caramel meets the best weekend breakfast there is. You’re going to want to make it for every weekend and holiday brunch you have for the rest of the season because it. is. ridiculous.

Caramel Apple Puff Pancake {Dutch Baby}It all starts with a classic Puff Pancake {Dutch Baby} batter. Puff Pancakes are a family favorite. They’re super easy to make and very impressive. The batter comes together in a food processor (or blender) before being poured into a screaming hot pan. Then, it’s baked for about twenty minutes until it puffs up. When it comes out of the oven, it quickly deflates, leaving behind a beautifully browned pancake with a soft custard-like center and chewy edges. It’s a thing to behold and is perfect with some confectioner’s sugar and maple syrup (or lemon juice). It really doesn’t need to be messed with. But we all know that’s not really my style.

Caramel Apple Puff Pancake {Dutch Baby}Caramel Apple Puff Pancake {Dutch Baby}Here, the traditional batter is poured into the pan and then sprinkled with sliced apples that have been tossed with sugar and pie spices–basically pie filling without a thickener. As the pancake bakes, it envelops the sliced apples. When it comes out of the oven, it’s basically the most autumnal thing ever. A drizzle of caramel sauce is all it needs to bring it over the top.

Caramel Apple Puff Pancake {Dutch Baby}Now, of course you may use store-bought caramel sauce (I hear Trader Joe’s has a good one), but I am here to convince you to make your own. It’s quick, easy, involves minimal ingredients, and is SO much better than anything you could get near the ice cream toppings. I swear. All you do is melt some sugar over medium-high heat, stirring until it becomes a dark copper color (but doesn’t burn). Then, whisk in a bunch of butter. Take the pan off the heat and whisk in some cream. It’ll bubble up violently, but just keep whisking and it’ll calm down and become a smooth, luxurious sauce. Whisk in some vanilla and salt, and then pour it on everything.

Caramel Apple Puff Pancake {Dutch Baby}The best pieces of advice I can give you for making homemade caramel?

  • Use a silver or white saucepan so you can see the sugar changing color.
  • Wear an oven mit. Molten caramel burns a lot more than boiling water.
  • Don’t step away from the caramel, even for a second. It can burn in the blink of an eye.

If I haven’t scared you away, please try this caramel sauce. It comes together in a matter of minutes and really is worth the (minimal) effort…especially when it’s drizzled over this perfectly spiced apple puff pancake.Caramel Apple Puff Pancake {Dutch Baby}

Caramel Apple Puff Pancake {Dutch Baby}
makes 4-6 servings*

Apples:
2 large baking apples,* peeled, 1/4-inch slices
1 tablespoon apple cider vinegar
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
pinch of Kosher or sea salt

Puff Pancake Batter:
4 large eggs
1 cup milk (not skim or fat free)
2 teaspoons pure vanilla extract
1 cup all-purpose flour
3-4 tablespoons granulated sugar
1/2 teaspoon Kosher or sea salt
3 tablespoons butter (unsalted or salted)

Caramel Sauce:
1 cup granulated sugar
6 tablespoons unsalted butter
1/2 cup heavy cream
1 teaspoon pure vanilla extract
1/4 teaspoon Kosher or sea salt

Place a large ovenproof cast iron or stainless steel pan in a cold oven. Preheat oven to 400F.

Prepare the apples. In a medium mixing bowl, use your hands to toss apple slices and vinegar together. Sprinkle sugar, spices, and salt over the top and toss to combine. Set aside.

Prepare the pancake batter. In the bowl of a food processor or high-powered blender*, combine eggs, milk, vanilla, flour, sugar, and salt. Process 30 seconds, or until no lumps remain. Let batter rest five minutes.

Once oven has reached 400F, remove the hot pan and add butter. Place pan back in the oven for 60-90 seconds, until butter has melted. Remove pan from the oven, and swirl the butter so it coats the pan. Pour in batter. Scatter apples over the top, leaving any excess liquid in the bowl. Bake 19-20 minutes, until puffed and golden. Do NOT open the oven door during baking.

While the pancake is baking, make the caramel sauce. Place sugar in a 2-3 quart saucepan over medium-high heat. Whisk sugar until the sugar melts and turns a deep copper color. Whisk in butter until completely incorporated. Remove the pan from the heat and stir in heavy cream. Caramel will bubble violently, but will quickly relax into a smooth sauce. Whisk in vanilla and salt. Transfer sauce to a jar.

Let pancake cool 2-5 minutes before slicing. Drizzle individual portions with caramel sauce and serve immediately.

Caramel sauce will keep in an airtight container in the refrigerator for up to two weeks.

Notes:

1. If you’d like to make a 3-4 serving puff, use 3 large eggs, 3/4 cup milk, 1 1/2 teaspoons vanilla, 3/4 cup all-purpose flour, 2-3 tablespoons granulated sugar, 1/4 teaspoon salt, and 2 tablespoons butter. Use the same amount of apples. Follow all instructions as written, changing the baking time to 18-19 minutes.
2. I used one tart apple (Granny Smith) and one sweet apple (McIntosh).
3. If you do not have a food processor or blender, you may whisk all of the ingredients together and then push them through a wire mesh sieve to remove any lumps of flour. Let batter rest five minutes before proceeding as written.

Caramel Apple Puff Pancake {Dutch Baby}

Pancakes for One

Pancakes for OneConfession: I’m a late night eater.

I work all day baking cakes, writing this blog, and getting dinner on the table for a family of four, mostly subsisting on granola, green smoothies, and scrambled eggs. It’s really fun, but also really exhausting. When I come home at night, I practice a little self-care: a half hour of yoga, a few episodes of something (lately, I’m into Community), catching up with my roommates. And then, once the apartment is quiet, I make myself a snack–something easy and comforting. Some nights, it’s a little cheese plate or a dish of ice cream, or maybe avocado toast with a drizzle of truffle oil. The past couple of weeks, I’ve been making pancakes.

Pancakes for OneNow, as someone who cooks only for herself, pancakes are kind of a tall order. Most recipes make enough for 4-6 people. Sure, I could make a ton and freeze the leftovers, but my freezer is packed to the gills as it is–I don’t have space for 18 pancakes. I’ve tried many of the pancakes for one recipes out there, but none have been quite right for me. Too thin, too fluffy, too sweet, too eggy, too greasy, too great a quantity–each has some little reason for me not to make it again. It’s been a multi-year process (yes, really). But two weeks ago, I finally found *my* Pancakes for One, and now I’ve made them more times than I’m willing to admit.

Pancakes for OnePancakes for OneY’all, these pancakes are awesome. They’re super fluffy (but not too thick) and have just the right amounts of vanilla, sugar, and salt–perfect for layering with butter and drizzling with maple syrup.

This recipe makes exactly three small pancakes–just enough for one person. The batter comes together in five minutes and takes another five to cook, meaning that if you start now, you can have a single-serve plate of pancakes in ten minutes. It’s the dream.

Also, these pancakes are completely eggless, although the flavor and texture are such that you’d never notice if I hadn’t told you. This means that this recipe can easily be made vegan (see notes below). I’m currently working on a whole wheat version and a gluten-free variety. Pancakes for One for everyone…?Pancakes for One

Pancakes for One
makes 3 small pancakes

7 tablespoons all-purpose flour
1 tablespoon cornstarch
2 teaspoons granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
pinch of Kosher or sea salt
5 teaspoons neutral-flavored oil, plus more for cooking
6 tablespoons buttermilk**
1/2 teaspoon pure vanilla extract
butter, for serving
maple syrup, for serving

In a small bowl, whisk together all-purpose flour, cornstarch, sugar, baking powder, baking soda, and salt. Set aside.

In another small bowl (or liquid measuring cup), combine neutral-flavored oil, buttermilk, and vanilla. Pour liquid ingredients into dry ingredients and whisk with a fork until everything is moistened, but lumps remain. Batter will be thick.

Heat 2-3 teaspoons of oil in a skillet over medium heat. Pour batter in 1/4 cup increments for three small pancakes. Let cook 2-3 minutes, until bubbles form on the surface. Flip pancakes and cook for an additional 1-2 minutes. Remove pancakes to a plate, top with butter and syrup, and enjoy.

Note:

1. If you do not have buttermilk, you may combine 1 teaspoon of white or apple cider vinegar with 6 tablespoons of milk. Let sit five minutes before proceeding as written.


2. If you want vegan pancakes, use 1 teaspoon of white or apple cider vinegar and 6 tablespoons of soy or almond milk in place of the buttermilk.