New Years Weekend Breakfast

Hangover Special...

Part II

Pizza Pancake

The morning after.

I came across an article in the times recently talking about a "Baked Pancake".  Although I've never been much of a pancake chef, the article brought me back to a time I spent in Boca Raton, Florida with my wife and family.  During the entire trip she kept raving about a local pancake shop that her grandfather always brought her to when she visited.  The pancake, which she commonly referred to as the "Dutch Baby" was an oversized pancake cooked to perfection with heaps of powdered sugar & lemon.  Now I realize that in now way, shape or form was I going to be able to remake the "Dutch Baby" but after reading the recipe I figured it was worth a shot.

My version of the "Dutch Baby" or as my wife says....Pizza Pancake!

Mixed Berry Scones

Fall has officially landed in Manhattan this weekend.  A brisk 60 degrees and sunny, high winds coming in from the south end, and the smell of ovens all over the West Village being re-energized by the beginning of the season.   Early wake up call this saturday morning as we prepare for couples brunch over at Peter Cooper Village.  I might not be the H.C.I.C. (Head cook in charge) but who am I to come empty handed.

Mixed Berry Scones

• 4 Cups of All Purpose Flour
• 2 Tablespoons of Sugar
• 4 Teaspoons of Baking Powder
• 1/2 Teaspoon of Cream of Tarter
• 1 Egg (separate yolk from whites)
• 2 cups of half & half or 2% milk
• 2 cups of mixed berrys

Combine all dry ingredients in a kitchen aid stand mixer.  Stir in milk with egg yolk.  Combine with dry ingredients and mix on low to form a dow.   Using a board, spread an even layer of flour.   Using your hands, knead the dow 5-6 times until well combined.  Form a log with the dow.  Cut in Half.  Flatten each dow ring into a 7 inch circle and add berries.  Knead the dow with berrys to form a large disk.  Cut disk into 2" wedges.  Top each wedge with egg white wash and sprinkle with sugar.

Using a greased sheet pan, lay wedges separating at least 2" apart.  Bake at 375 degrees for 15-18 minutes.

Let cool and serve immediately.

Sunday Breakfast!

Sunday morning breakfast has always been somewhat of a tradition in my life.  French Toast, Pancakes or my dad's famous Salami & Eggs have always been a staple (Even Leigh likes that one!).   Since I moved into my 30's it's been the norm for me to wake up early on the weekend mornings, trek out to the market, and fire up the stove to cook a breakfast masterpiece.   This weekend was no different accept for the fact I was a bit more prepared.  Plus after a night of heavy Italian Baked Ziti we needed something light and simple to eat.  


Egg White & Cheese sandwiches over toasted Pita!


Ingredients

• 2 Egg's cracked (egg whites only)
• Salt & Pepper
• Hot Sauce preference
• 1 whole wheat pita halved and toasted
• Handful of shredded cheese (i like mozzarella or cheddar blend)
• PAM spray

Over low to medium heat cook eggwhites over PAM sprayed skillet (non stick preferred).  Use rubber spatula to keep eggwhites from sticking.  Once the egg's become loose flip once.  Be careful not to break!  Layer with cheese (see below)

Flip half of egg whites over other half.  

Layer on toasted pita half, top with hot sauce and cut in half. 

This breakfast goes great with a fresh cup of coffee from our friends over at Rook Roasters!

Enjoy!