2 cups (16 fl oz/500 ml)Rolled oats 1 cup (3 oz/90 g) Cinnamon 12 teaspoon
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Salt
Butter 2 tablespoons (optional)Golden brown sugar 1 tablespoon firmly packed Dried fruit such as apricots, figs, peaches, pitted dates, apples, or raisins about 1 cup
(6 oz/185 g) chopped
cinnamon-sugar oatmeal
d
id you know?
The key to light, crisp waffles is to beat the eggs until they are very frothy and pale. Use a wire whisk or, to make it easier, an electric mixer.
breakfast 17
firstmelt the butter
Put the butter in a small microwave-safe bowl or cup and microwave on high (100%) power until melted, about 25 seconds. Preheat a waffle iron.
thenmix the batter
In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a large bowl, beat the eggs until light and frothy (see note). Add the milk and melted butter. Using a whisk or large spoon, gradually stir in the flour mixture just until incorporated. (The batter will be lumpy.)
finally cook the waffles and serve
Pour some batter over the cooking grid of the waffle iron until it’s two-thirds covered. Close the lid and cook until the steam subsides or the indicator light signals that the waffle is ready, 1–3 minutes. Carefully open the iron and transfer the waffle to a serving plate. Continue to cook the remaining waffles in the same way. Serve warm with your favorite toppings.
variation nut and seed waffles
Just before cooking the batter, stir in 3 tablespoons lightly toasted, chopped pecans and 3 tablespoons lightly toasted raw sunflower seeds.
Makes about 8 waffles; 4–6 servings
what you need
Butter 6 tablespoons (3 oz/90 g), cut into piecesAll-purpose flour 2 cups (10 oz/315 g)
Sugar 1 tablespoonBaking powder 1 tablespoonSalt 1⁄4 teaspoonLarge eggs 3Milk 112 cups (12 fl oz/375 ml)
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popular toppings
Maple syrup, jam, fresh berries, whipped cream
waffles with toppings
d
id you know?
The original “Dutch baby” oven-baked pancakes were derived from a recipe for large German pancakes served in a family-run Seattle restaurant in the early 1900s. Traditional ones rise dramatically at the sides during baking, while these miniature versions puff just as nicely in the middle.
breakfast 19
first heat the pans
Preheat the oven to 400°F (200°C). Have ready six 10-oz (315-g) ramekins or four 5-inch (13-cm) pie tins. Divide the butter evenly among the dishes. Place the dishes in the oven.
then mix the ingredients
While the butter is melting, crack the eggs into a blender. Blend on low speed for 1 minute. With the motor running, gradually pour in the milk, then the flour. Blend until smooth.
next bake the batter
Wearing oven mitts, remove the dishes from the oven and, using a pastry brush, lightly brush the butter over the bottom and up the sides of each dish. Carefully pour an equal amount of the batter into each dish. Add the berries, dividing them evenly between the dishes. Bake until puffed and golden, 17–19 minutes.
finally serve thepancakes
When the pancakes are ready, remove the dishes from the oven, transfer to serving plates, and serve at once while they are still nice and puffy and warm. Dust with powdered sugar as desired.
Makes 4–6 servings
what you need
Butter 6 tablespoons (3 oz/90 g)Large eggs 4Milk 1 cup (8 fl oz/250 ml)
All-purpose flour 1 cup (5 oz/155 g)
Blackberries 1⁄2 cup (2 oz/60 g)Powdered sugar for dusting
dutch baby pancakes
d
id you know?
Frittata was first served in Italy and comes from the Italian word “fritto,” which means “fried.”
breakfast
20
first thaw the spinach
Let the package of spinach thaw, then separate out about one-fourth of the leaves. Reserve the remaining spinach for another use. Rinse the spinach in your hands over the sink and squeeze out any excess water.
thencook the bacon andonion
Heat an 8-inch (20-cm) nonstick ovenproof frying pan over medium heat. Add the bacon and cook, stirring often, until lightly browned on the edges, 3–4 minutes. Remove the pan from the heat. Using a slotted spoon, transfer the bacon to a paper towel–lined plate. Place the pan over low heat and add the onion. Cook, stirring, for about 2 minutes. Add the onion to the plate with the bacon and set aside. Reserve the pan.
next combine the ingredients
Preheat the oven to 375°F (190°C). Crack the eggs into a large bowl. Add the cream and whisk until blended. Add the cheese, spinach, bacon, and onion. Stir gently until mixed.
finally cook the frittata and serve
Pour the egg mixture into the reserved pan. Return to low heat and cook, using the spatula to lift the cooked edges and allow the uncooked egg to run underneath, until there is no more runny egg, 3–4 minutes. Place the pan in the oven and bake until the eggs are puffy and set, 8–10 minutes. Let the frittata cool for a few minutes. Asking an adult for help and using oven mitts, hold a serving plate upside down over the pan and turn the pan and plate together, releasing the frittata onto the plate. Cut into squares or wedges to serve. Serve warm or at room temperature.
Makes
