2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 eggs, lightly beaten
2 cups (16 ounces) plain yogurt
1/4 cup water
Semisweet chocolate chips, dried cranberries, sliced ripe bananas and coarsely chopped pecans, optional
In a small bowl, combine the flour, sugar, baking powder and baking soda. In another bowl, whisk the eggs, yogurt and water. Stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Sprinkle with optional ingredients if desired. Turn when bubbles form on top; cook until the second side is golden brown.
To freeze, arrange cooled pancakes in a single layer on baking sheets. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. May be frozen for up to 2 months.
To use frozen pancakes: Place pancakes on a microwave-safe plate; microwave on high for 40-50 seconds or until heated through.
Yield: 12 pancakes.
3 large or extra-large eggs
3 healthy shots of fish sauce
1/8 teaspoon black pepper, freshly ground preferred
1 small green onion, green part only, cut into thin rings (optional)
1 1/2 to 2 tablespoons canola or other neutral oil
1 medium shallot or 1/2 small yellow onion, chopped
1 ripe Roma tomato, seeded and cut into thumbnail-size pieces
In a small bowl, beat together the eggs, fish sauce, and pepper. You should be able to smell the brininess of the fish sauce. Otherwise, add a little more. Add the scallion and set aside near the stove.
Heat the oil in a medium nonstick skillet over medium heat. Add the shallot and gently saute for 4 to 5 minutes, until soft and fragrant. Add the tomato and cook, stirring, until heated through and slightly softened, about 2 minutes.
Lower the heat to medium-low, pour in the egg mixture. Keep the bowl nearby.
Gently stir and fold to scramble the ingredients.
When done, remove from the heat and drizzle on the egg leftover in the bowl. Divide between two plates and serve with baguette.
Yields 2 servings
1 small onion
1/2 firm-ripe California avocado
4 large eggs
2/3 cup grated extra-sharp Cheddar (about 2‚ ounces)
2 teaspoons unsalted butter
Garnish: chopped fresh cilantro sprigs
Chop onion. Halve, pit, and peel avocado and cut into 1/4-inch pieces.
In a bowl whisk together eggs and Cheddar and season with salt and pepper.
In a nonstick skillet heat butter over moderately high heat until foam subsides and sauté onion, stirring, until just beginning to soften, about 2 minutes. Add egg mixture and cook, stirring constantly, until eggs are just set, about 1 minute.
Remove skillet from heat and stir in avocado.
Serve eggs garnished with cilantro.
1 cup tomatoes, seeded & diced
1 cup cucumber, diced
1/3 cup red onions, chopped
1/4 cup fresh cilantro or parsley, chopped
2 tablespoons lime juice
salt and pepper to taste
1 tablespoons water
salt & pepper to taste
1 teaspoon butter or vegetable oil
Salsa: In a bowl; combine tomatoes, cucumber, red onions, cilantro, lime juice, salt and pepper. Let stand for 10 minutes. Drain well.
Omelette: In a bowl; beat together eggs, water, salt and pepper. In a small 8 inch nonstick skillet over medium-high heat, melt 1/2 teaspoon of the butter. Making one omelette at a time, pour half of the egg mixture into pan. As eggs begin to set at edges, use a spatula to gently push cooked portions to the center, tilting pan to allow uncooked egg to flow into empty spaces. When eggs are almost set on the surface but still look moist, fill half the omelette with some of the salsa. Slip spatula under unfilled side, fold over filling and slide omelette onto plate. Top with additional salsa.
Repeat with remaining butter, egg mixture and salsa.
1/4 pound good thick-cut bacon
1 tablespoon unsalted butter
1 cup medium-diced Yukon Gold potato
1/2 cup chopped yellow onion
1 tablespoon minced jalapeño pepper
5 extra-large eggs
2 tablespoons milk or cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped scallions
4 ounces extra-sharp Cheddar
Preheat the oven to 350 degrees.
Cut the bacon crosswise in 1-inch pieces. Cook the bacon in an 8-inch ovenproof sauté pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan. Add the butter to the pan, then add the potato and yellow onion. Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeño pepper and cook for 30 seconds.
Meanwhile, in a medium bowl beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions and diced Cheddar. When the potato is cooked, add the bacon to the pan and pour over the egg mixture. Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated Cheddar and bake for another minute. Serve hot directly from the pan.
1 cup tightly packed baby spinach leaves
2 tablespoons chopped red onions
1/2 teaspoon minced garlic
2 tablespoons chopped seeded tomatoes
2 tablespoons fat-free milk
1/4 cup Crumbled Feta Cheese — divided
Cook spinach, onions and garlic in small nonstick skillet on medium heat 4 minutes or until onions are crisp-tender, stirring frequently. Stir in tomatoes.
Whisk eggs and milk until blended. Add to skillet; tilt skillet to evenly coat spinach mixture. Cook 2 to 3 minutes or until eggs are almost set, occasionally lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath. Top with 3 tablespoons cheese; cook 1 to 2 minutes or until eggs are set but top is still slightly moist.
Slip spatula underneath omelet, tip skillet to loosen and gently fold omelet in half. Remove from heat. Sprinkle with remaining cheese; cut in half.
Serving Size: 2
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup milk
1/3 cup cooking oil
6 eggs, slightly beaten
1 cup cream-style cottage cheese
1/2 cup shredded sharp cheddar cheese (2 ounces)
1/2 cup shredded mozzarella cheese (2 ounces)
2 ounces cooked ham, chopped
2 ounces salami, chopped
2 tablespoons sliced green onion
2 tablespoons snipped fresh Italian parsley
Preheat oven to 350 degree F.
In a medium bowl stir together all-purpose flour, baking powder, and salt. Make a well in center of dry ingredients. In a small bowl combine milk and oil. Add liquid ingredients all at once; stir until moistened. Turn out onto a lightly floured surface. Quickly knead dough by gently folding and pressing dough 10 to 12 strokes or until nearly smooth.
On a lightly floured surface roll dough to a 12-inch circle. Line a 9-inch pie plate with dough. Fold under the extra pastry; crimp edge as desired.
For filling, in a medium bowl stir together eggs, cottage cheese, shredded cheeses, ham, salami, green onion, and parsley. Pour into unbaked crust. Bake for 50 to 55 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil during baking to prevent overbrowning.
Let stand 10 minutes before serving.
Makes 8 servings.
Also known as Abeleskiver
2 eggs, separated
2 cups low-fat buttermilk
2 cups unbleached all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoons salt
1/2 teaspoon ground cardamom
1/2 teaspoon vanilla extract
1/4 cup unsalted butter, melted
Beat the 2 egg whites in a medium-sized bowl until stiff but not dry. Reserve.
Combine 2 egg yolks, buttermilk, flour, sugar, baking powder, baking soda, salt, cardamom, vanilla extract, and melted butter in a bowl, and mix until smooth. Fold in the beaten egg whites.
Pour about 3/4 teaspoon oil into each round of an aebleskiver pan and heat over medium-high heat on top of stove. Add a heaping tablespoon of the batter, or enough to fill each round about three-quarters full.
When bubbly around the edges, turn each round upside down with a long pick. Continue cooking, turning frequently, until done, about 5 minutes.
Sprinkle with powdered sugar.