In a bowl, combine, cinnamon, nutmeg, and sugar and set aside.
Melt butter in a 10″ or 12″ skillet,over medium heat. Whisk together cinnamon mixture, eggs, milk, and vanilla and pour into a container such as a pie plate. Dip bread in egg mixture. Fry each slices until golden brown and flip to cook the other side. Then serve.
In a bowl, whisk together the flour,bakingpsugar,sugar salt and nutmeg.
In bowl, beat the eggs and then whisk in the milk and vanilla.
Melt the butter in a large cast iron skillet.
Whisk the butter into the milk mixture. Add the wet ingredients to the flour whisk until a thick batter is now formed.
Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown,Flip with a spatula and cook about 1 minute on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat the same with the remaining batter, adding more butter to the skillet as needed.
How to add fruit to pancakes:
Once the bubble breaks surface of the pancakes, scatter the surface with sliced or diced fruit, or chocolate chips, etc. Flip with a spatula and cook for 1 minute more, be careful not to burn topping.
SAUSAGE GRAVY BREAKFAST LASAGNA.
Bring a large pot of salted water to a boil. Add the noodles, and cook according to the package directions. Strain into a colander, and toss with some oil. Drape the noodles over and around the side of the colander to cool.
Heat 3 tablespoons oil in a large nonstick skillet over medium-high heat. Add the sausage and scallion whites, and cook, stirring and breaking the meat up into bite-size pieces (not crumbs), until the sausage is browned and cooked through, about 8 minutes. Sprinkle the flour over the cooked sausage, and stir until it is completely absorbed. Add 2 cups milk, and stir until it starts to thicken. Stir in the remaining 2 cups milk, bring to a simmer and stir until the sauce is thick enough to coat the back of a spoon, about 2 minutes. Stir in 2 teaspoons salt, 1 1/2 teaspoons pepper and the nutmeg. Remove the sauce from the heat, and let cool.
Mix the mozzarella, Cheddar and Parmesan in a medium bowl.
- Oil a 9- by 13″ baking dish. Spread about 4 tablespoons of the sauce (without big pieces of sausage) over the bottom. Arrange 4 slightly overlapping noodles to fully cover the bottom of the dish. Spread 1/3 of the sauce over the noodles. Spread 1/2 the spinach in an even layer. Sprinkle with about 1/3 of the scallion greens, 1/4 teaspoon salt, a few grinds of pepper and 1/3 of the cheese mixture. Continue layering with 4 more noodles, 1/2 of the remaining sauce, the remaining spinach, 1/2 of the remaining scallion greens, 1/4 teaspoon salt, a few grinds of pepper and 1/2 of the remaining cheese. Finish the lasagna with the remaining noodles, sauce and cheese. Cover the top with plastic wrap, and refrigerate overnight. Do the same with the remaining scallion greens.
Preheat the oven to 350 degrees F. Remove the plastic wrap from the baking dish, and cover with foil. Bake until the cheese is melted and bubbly, about 45 minutes. Uncover the dish, and continue to bake until the lasagna is slightly browned, 10 to 15 minutes. Top with the remaining scallions, the parsley and a sprinkle of black pepper. Let sit for at least 15 minutes, then enjoy.
WAFFLES with BLUEBERRY COMPOTE AND LEMON RICOTTA CREAM.h
For the lemon-ricotta cream:
Make the ricotta cream: In abowl, combine the ricotta, confectioners’ sugar, lemon zest and lemon juice and whisk until light and fluffy. Cover and refrigerate for at least 30 minutes and up to 2 hours to allow the flavors to meld.
Make the compote: In a small saucepan, combine the blueberries, 1/4 cup water and the honey and bring to a simmer over medium heat. Cook until the mixture thickens, about 7 minutes. Transfer to a bowl, add the lemon juice and let cool at least slightly.
Make the waffles: Preheat the oven to 275 degrees F; keep a rack on a baking sheet and put in the oven.
In a medium bowl, whisk together the flours, granulated sugar, baking powder, baking soda and salt. In a large bowl, whisk together the buttermilk, butter, eggs and lemon zest. Add the flour mixture and mix just until the batter is combined. Let rest for 15 minutes at least.
Heat a waffle iron according to the manufacturer’s instructions; coat with nonstick spray. Pour the batter onto the iron (the amount depends on the size of the iron), leaving a 1/2-inch border on all sides. Close the iron and cook until the waffle is golden brown and crisp, 3 to 5 minutes. Transfer to the rack in the oven to keep warm; repeat with the remaining batter.
To serve, top the waffles with the blueberry compote and ricotta cream. Garnish with lemon zest then enjoy.
BANANA SOUR CREAM PANCAKE
Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.
- Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Distribute a rounded tablespoon of bananas on each pancake. Cook until bubbles appear on top and the underside is nicely browned for at least 2 to 3 minutes. Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup and enjoy.