TAG | brinner
If you keep up with my blog at all, you know that I’m a huge brinner (breakfast for dinner) fan. Breakfast being the most important meal of the day, I try to eat it as often as possible at all times of the day. This particular recipe is a traditional breakfast skillet with potatoes, meat, cheese and eggs and it serves 2 people. This is also another recipe that is easier and more fun with 2 people. Let’s get started.
4 strips of bacon
6 oz shredded cheese or 2 slices of Kraft American cheese
The first step is to cut up the potato into 1/4″ chunks. You can cut them smaller if you like, but 1/4″ is a nice bite-size serving. Grease a small skillet pan with butter or your preferred gluten free cooking spray and toss the potato chunks in. Cook them covered over medium heat for 10 minutes or until they soften up a bit. Add in a dash of salt and pepper to taste at this point if you like. If you really like butter, feel free to add a pat of butter to the potatoes as well. This can help them to soften up a bit. Don’t forget to move the potato chunks around from time to time during cooking to ensure that every chunk gets a proper amount of attention from the heat.
While your potatoes are cooking, begin cooking your bacon. It’s up to you if you decide to cook your bacon on the stove or bake it in the oven. Regardless, just be sure you have a gluten free bacon and that it is well cooked. If you cook it on the stove, be sure to place it on a bed of paper towels and dab it with paper towels to remove a bit of the excess grease when finished cooking.
Around the time that your bacon and potatoes are wrapping up, you should begin cooking your eggs. I prefer my eggs over-easy, but you can cook them to your own liking.
While your eggs are cooking, break apart your bacon into small pieces and mix it in with the potatoes. Once you have them mixed well, you can add shredded cheese to the mix. If you want to use American slices, you may prefer to wait until the mix is plated.
Finally, it’s time to plate your masterpiece. I prefer to serve my skillets in a bowl. Place the cheese, potato and bacon mix in the bowl first. If you are using sliced cheese, place that over the mixture now. Finally, take 2 eggs and place them on top of the mixture. Salt and pepper to taste, if you like, and you are all finished.
This is a very basic skillet recipe, but you can add whatever you like to make it your own. Try Bob Evans crumbled sausage or spicy turkey sausage for a kick. Pile in sauteed vegetables or some hot sauce for more flavor. There are no limitations. Just be sure, as always, that your ingredients are gluten free. Let us know how you make this recipe your own in the comments.
I am done searching for he perfect gluten free pancake. I may change non-essential ingredients from time to time. A dash of cinnamon here, a handful of ripe berries there… but I am finished searching for a quality pancake mix. I recently ordered a whole pile of food from Authentic Foods. I was putting it off because the prices there are usually considerably higher than what I can find at local markets. I should have just bitten the bullet from the beginning. Today, we’ll review Authentic Foods Pancake and Baking Mix. I decide to bake my pancakes the exact way that the package recommends. The only difference is that I’ve been hurt before, so I only make half of a batch.
1/2 cup milk
1 tablespoon Crisco vegetable oil
1 tablespoon Domino brown sugar
1/2 cup Authentic Foods pancake mix
In a bowl, I hand mix my egg, milk, oil and sugar. I preheat my griddle to 375 degrees. I melt a pat of butter on the griddle, coating the entire surface. From this point, I follow the directions as they are written on the package.
I complete my meal by absolutely burning the heck out of some bacon. It wasn’t intentional, but whatever.
These pancakes are awesome. The taste is perfect, although my wife swears she tastes peanut butter in the mix. I have no idea where that sentiment comes from, but she agrees that these are the best gluten free pancakes we’ve ever eaten. The texture is my favorite for pancakes. A little crispy around the very edge (probably from the butter) and completely fluffy in the middle. Do my pancakes look like the ones on the package? No way. But that doesn’t matter. The taste is out of this world. I’m officially hanging up my adventuring spatula. These are my pancakes from here on out.
Brinner (breakfast food for dinner) has always been one of my favorite meals. Brinner used to mean french toast, pancakes and waffles. Although bacon and eggs, omelets and hash browns are still staples of my brinner meals, nothing can really take the place of the fluffy goodness of pancakes.
For my first attempt, I picked up some Namaste Foods Gluten Free Waffle & Pancake Mix at Whole Foods. The package has enough mix for two batches, so I figure I can take a mulligan on the first one if it doesn’t go well. I follow the directions on the back panel except for a few seemingly small details. I don’t have any rice milk, so I use water, which is the suggested substitute. An optional addition to the batter is 1 tablespoon of honey. I figure 2 tablespoons couldn’t hurt, so I add my extra honey. Finally, I add a dash of cinnamon to the batter because I always enjoyed my pancakes with just a little cinnamon in them.
I have some fresh blueberries that I put in the freezer earlier in the year that will be added to the batter once it is poured onto the griddle. So far, so good.
One smoke detector freak out and five huge pancakes later, and I’m ready for my first taste. Mulligan. The mix has worked beautifully and the pancakes look great and the texture seems fantastic, but my honey overload has driven the brinner train right off the tracks. My pancakes are way too sweet and the texture is more gummy all because of the extra honey, but at least we know that for next time.
I feel like the Namaste mix held up very well and I can’t wait for my next attempt.The pancakes kept well in the freezer, just like the package said. If not for the super-sweet honey debacle, I feel that the flavor would be spot on. It’s a good thing that the bag contains enough mix for 2 batches, as I’m going to try this again next week. For now, I’ll just have to dream about brinners of old to inspire me to build a better batter to share with you. Please share your pancake victories (and losses) in the comments area and I’ll post an update after the next try.