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In a perfect world, Sundays are lazy days with nothing to do and nowhere to go. In reality, these kinds of days are rare in my world.

The first half of the day usually involves some kind of clean out of the refrigerator. I get ambitious when I shop for the week, all full of ideas of meals to cook.  But then my schedule gets full and I get home late, take out in hand.  Which means Sunday breakfast is a often a salvage of vegetables almost past their prime, and they find their way in an egg scramble or as the base for a poached egg.

On this morning, I looked in my pantry and discovered a gluten-free pancake mix about to expire.  For many reasons, I haven’t had pancakes in almost two years—sacrilege, really. So, I made a perfectly nice stack of pancakes.

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Then I started thinking about a dish I’ve seen in a restaurant I like to visit, Buvette in the West Village of NYC.  Sometimes they serve a waffle sandwich, which has a runny fried egg, cheese, and bacon, and it looks heavenly.  Since I can’t have gluten, I’ve never had the good fortune to try it.  Thinking about this, I felt inspired.

And so I played with food.

My take on that mouthwatering dish ended up as a riff on Eggs Benedict.  Instead of an English muffin, I used a pancake as the foundation.  Bacon stood in for Canadian bacon (which I’ve never understood, anyway), and a single poached egg stood high and proud on top of my breakfast mountain.  A flurry of cheddar cheese and a drizzle of maple syrup tied it all together.

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It was delicious.

I hope you find room to play this week, and that it leads to all kinds of deliciousness.

xo, with goodness and grace.

 

Breakfast for dinner may be one of the most underrated comforts around.

Breakfast for dessert may be even better.

When you venture down to Clinton St. Baking Company & Restaurant, on the Lower East Side of Manhattan, you will almost assuredly find a long line and waiting time on the weekends during brunch hours.  And later for dinner.  But, it is unquestionably worth the wait.

First up for dinner were the fried green tomatoes:  perfectly fried and textured – crispy on the outside with a tangy creaminess inside.

Spicy shrimp over cheese grits was smothered in a creamy creole sauce.  Oh, and it came with more fried green tomatoes.  ‘Cause that’s how we roll here on the edge of goodness.

Crab cakes channel the classic Maryland recipe and come paired with sweet potato fries and coleslaw.  (Excuse the overexposed photo.  We were anxious to eat!)

February was Pancake Month at the Clinton St. Baking Company, and with it comes special concoctions all month long.  These are topped with poached pears, vanilla bean whipped cream and maple butter.  Heaven.

Finally, the famous wild Maine blueberry pancakes.  Lighter, airer and fluffier than your down comforter.  You’ll slather them in the accompanying warm maple butter, and you will wish you could bathe in it every night.

Or, you could just go to the restaurant and order up some.  Breakfast for dessert…try it sometime.  For goodness’ sakes.

Clinton Street Baking Company & Restaurant, 4 Clinton Street, New York, NY 10002

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