654667404 by Unknown

Author:Unknown
Language: eng
Format: epub

Florentine Breakfast Hand Pies: Add a pinch of ground nutmeg to the eggs with the salt and pepper in Step 2. Substitute cup [80 g] crumbled feta and cups [100 g] shredded Cheddar cheese for the fontina. Chop 2 cups [40 g] baby spinach and fold into the scrambled eggs with the onions and cheese in Step 2. Bake as directed.

Pancakes : Waffles

A couple of the morning prep cooks at one of our restaurants discovered that blueberry muffin batter makes fantastic pancakes when thinned with a bit of milk, and they started making them for their own staff breakfast. I caught wind of this and figured that they’d make great waffles, too.

To make one batch of muffin batter into pancakes or waffles, increase the milk in the muffin recipe by cup [120 ml]. If you want to use half the batter to bake muffins first, just stir cup [60 ml] milk (whole, low-fat, or nonfat work equally well) into the remaining batter before using it for pancakes or waffles. The best muffin batters to use for making waffles or pancakes:

Bake-Sale Berry Muffins (page 27)

Balsamic Strawberry Muffins (page 29)

Ginger-Peach Muffins (page 32)

Cranberry-Orange Muffins (page 34)

Piña Colada Muffins (page 39)

Apricot-Almond Muffins (page 36)

Banana, Walnut, and Chocolate Chip Muffins (page 47)

Morning Glory Muffins (page 43)

Pumpkin-Spice Muffins (page 55)

Cinnamon-Apple Oatmeal Muffins (page 52)

Gingerbread Muffins (page 57)

Whole-Wheat Banana Millet Muffins (page 65)

Cider–Corn Bread Muffins (page 86)

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