Blueberry Breakfast Cobbler

Blueberry Breakfast Cobbler

2 c. leftover prepared oatmeal

1/2 c. frozen blueberries

1/2 tsp. cinnamon

3 tbsp. honey or grade b maple syrup

1 tsp. vanilla

2 tbsp. butter or coconut oil

Vanilla or plain yogurt for serving – about 1/4 c. per person or to taste.

Mix prepared oatmeal, cinnnamon, honey or syrup, and vanilla in a bowl to combine.  Heat a large-bottomed skillet to medium-high and melt the butter.  Once hot, spread the oatmeal mix as thin as possible over the bottom of the skillet like a giant pancake:

Brown until crispy, then flip in sections until evenly crispy and brown.  Next, add the berries, tossing and cutting in juices:

Serve hot in bowls with plain yogurt and a touch of honey alongside.  Serves 4.

Whole Wheat Potato Pancake Breakfast

These pancakes were born because I ended up with too-garlicy mashed potatoes for Emma’s tastes.  I had to do something to use them up, so where did I go?  Pancakes, of course!  Savory ones.  They turned out fabulous.

Whole Wheat Potato Pancakes  and Bacon for Four

1 package of Applegate Farms Sunday or Peppered Bacon (our absolute favorite after testing more than 20 kinds!)

2 c. prepared mashed potatoes (milk, butter, salt, onion or garlic)

1 c. whole wheat flour

1 c. whole milk

2 eggs

1/4 tsp. salt

1/2 tsp. freshly ground pepper

1/4 c. diced parsley

optional for fluff effect:  1 tsp. baking powder

optional also, if you don’t have onion or garlic in your original mashed potatoes, add 1/3 c. green onions or 2 tbsp. chives or 1 clove garlic – make a paste with salt.

Butter and salt for serving.

Instructions: Prepare bacon in your favorite pan (I used a square pan).  While cooking, prepare batter:

Prepare pancake batter by slightly mixing eggs in a big bowl with a fork or whisk.  Next add mashed potatoes, flour, milk, salt and pepper, parsley, and optional garlic and baking soda.

Once bacon is done, remove to paper towels.  Keep bacon drippings hot (med-high heat) and drop 1/4 c. blobs of batter on skillet in drippings (you may need to remove some and then add it back if you got a TON while frying).  Spread thin with back of a spoon (1/4 in. thick) if not using optional baking soda.  Flip when corners are dried out bubbles emerge in the center.  Cook both sides to a golden brown, serve buttered and salted with bacon alongside.  Cool on a baking rack and freeze for instant toaster potato pancakes!

Another one of my favorite uses for potato pancakes is eggs in purgatory – and my favorite Italian chef does it best!

http://www.foodnetwork.com/videos/eggs-in-purgatory/29684.html