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eGullet Society staff emeritus
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Posts posted by spaghetttti

  1. Sometimes, you just gotta give in to the craving and get it over with...lavish slather of butter, too (I only ate one). Then, you're happy that they rose nicely, fluffy & tender,  and didn't come out like hockey pucks.


    But,  you lament the fact that there's no sausage gravy.


    Homemade from scratch baking powder biscuits/photo ©spaghetttti 


    • Like 14

  2. Breakfast is everything. The beginning, the first thing.

    It is the mouthful that is the commitment to a new day, a continuing life. 

    My healthy, low-purine day starter and mood booster: tasty crusty ciabatta under

    thick, juicy organic tomato slices with sprinkles of Montreal Steak seasoning and

    oregano topped with quick melting cheese crumbles...under the broiler for a few minutes.


    It's de yummmmz!


    • Like 4

  3. Sometimes,  comfort comes in a bowl...of oatmeal topped with forest berry preserves  and toasted almonds.  


    Nourishing,  soothing, might-be-healthy breakfast on this Tuesday morning in April.


    • Like 8

  4. Breakfast this morning, still in a kick: flapjacks, griddle cakes, pancakes...what do you call them? I love these tender, airy & fluffy puffy puffs...and soooo easy to make from scratch, with maple syrup and butter...because buttah makes everything bettah!


    • Like 12

  5. We had yeast-raised waffles recently and here's the recipe we used, it made 6 waffles; YMMV (your mileage may vary). I can't remember where I found the recipe or I'd give credit where due...sorry
    3/4 cup (180ml) lukewarm milk
    50g (1/2 stick) butter, melted
    1 large egg
    3/4 tsp instant yeast
    3/4 tsp baking powder
    1/2 tsp salt
    1/2 tsp sugar
    1 cup (150g) all purpose flour, sifted
    vegetable oil spray, to grease the waffle iron
    Combine all ingredients in a large mixing bowl with enough room for expansion as the mixture will bubble and grow.
    Using a hand whisk, whisk until just combined. Do not over-mix and it's OK that mixture is not perfectly smooth.
    Cover with plastic wrap, and let rest at room temperature for 30 mins only or the mixture starts to bubble. Due to the addition of baking powder, it is not necessary to wait until the mixture doubled in its volume. If you prefer waffles with no yeasty aftertaste, do not leave mixture to ferment too long and of course, do not refrigerate the batter overnight!
    Preheat waffle iron to its medium low heat setting - not the lowest!
    Spray preheated waffle iron with non-stick oil spray. Pour adequate waffle batter (about 1/3 cup to 1/2 cup) onto hot waffle iron. Cook until both sides are crispy and golden. Repeat this step until all the batter has been used.
    Serve immediately or keep warm in a 100°C or 200°F oven until ready to serve. Serve with butter and maple syrup and/or berries or any toppings that you like.



    • Like 3

  6. Breakfast is the most important meal of the day. When you feed yourself what your body needs when it needs it, that's love. So, give your body some TLC and sit down and enjoy a good, substantial breakfast. 


    Breakfast of poached eggs,  bacon, toast,  papaya juice, and Bali coffee on Batu Belig Beach,  Bali,  Indonesia 




    • Like 13

  7. And my own black-skillet contribution:


    Not-quite-cathead biscuits.   They were baked, then brushed with melted butter, with more butter on the tables to nestle between.   Also on the tables were dishes of peach and pear preserves, from our old sand-pear trees down South:

    My sweet dear Rachel....

    Those lovely biscuits have been haunting me...they look exquisite :wub:

  8. Hello good people of Egullet :raz:

    This is my "God I'm happy for my month long college vacation" omelet

    leftover baked potato , cheddar, yellow peppers, scallops

    taken with my cameraphone


    Wow, a month long vacation, sounds like something I need! :laugh:

    Welcome to eGullet and the fabulous Breakfast thread, Mota. Your omelet looks great!

    What's the beverage in your mug?

  9. I love thee not just for breakfast :raz:


    Blueberry Pancakes

    1 cup all-purpose flour

    1 Tbsp. sugar

    2 tsp. baking powder

    1/4 tsp. salt

    1 beaten egg

    1 cup milk

    2 Tbsp. melted cooled butter

    4 oz. fresh blueberries

    Mix the first four ingredients (dry) together.

    Blend together the wet ingredients then add to the the dry all at once. Stir just until slightly lumpy, you don't want the batter to be too smooth.

    Pour about 1/4 cupfuls onto a hot lightly buttered skillet/griddle. Then drop blueberries into pancakes - I used about 6-8 blueberries for each pancake. Flip when bubbles have burst. I like high sides on my pancakes and I get them fairly high with this recipe.

    This recipe makes about 8 pancakes, your mileage may vary.

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