Quick, Easy Breakfasts Will Satisfy Family’s Hunger On Thanksgiving
Thanksgiving gatherings of family and friends invariably lead to breakfast gatherings as well: the Thanksgiving morning crowd of relaxed relatives seated around a sunny table, the coffee strong and the waffles crisp.
That’s the ideal, anyway. The reality is that most of the cook’s attention is on the big meal later in the day, so breakfast takes second place in the planning.
There are two choices: Go out for breakfast, or make something easy that will satisfy the hungry hordes without causing confusion in the overscheduled kitchen.
The easiest yet most memorable breakfasts in my Thanksgiving past always included something from the griddle, preferably pancakes or French toast. A large amount could be made at one time, everyone loved the result, and the cook could get back to the real work of stuffing the bird. Plus, you can make absolutely delicious pancakes and French toast with a minimum of fat and cholesterol, and no one will know the difference.
The dry part of a pancake batter can easily be combined the night before; in the morning, pour the liquid ingredients into the blender, add the dry and whip together.
French toast is even easier, and kids love to help make it.
Side dishes are optional with a breakfast spread like this. I set out apple butter, jams and a homemade syrup of berries, and everyone digs in.
Banana-Blueberry Pancakes
2/3 cup nonfat milk
1 banana, mashed
1 tablespoon canola oil
1 egg
1 cup flour
2 teaspoons baking powder
1 tablespoon granulated or brown sugar
1/4 teaspoon ground nutmeg
1/4 cup blueberries
Process milk, banana, oil and egg in blender until pureed. Combine flour, baking powder, sugar and nutmeg in bowl. Stir into wet ingredients. Stir in blueberries.
For each pancake, pour 1/4 cup batter onto greased griddle and cook 2 to 3 minutes on each side or until golden. Keep warm on ovenproof plate in oven at 200 degrees until all pancakes are made.
Yield: 4 servings.
Buttermilk Pancakes with Cranberries
2/3 cup low-fat buttermilk
1 tablespoon canola oil
2 tablespoons honey
1 egg
1 cup flour
2 teaspoons chopped walnuts, optional
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup cranberries, fresh or frozen
Process buttermilk, oil, honey and egg in blender until pureed. Combine flour, walnuts, baking powder, baking soda, salt and nutmeg in medium bowl. Stir into wet ingredients. Stir in cranberries.
For each pancake, pour 1/4 cup batter onto greased griddle and cook 2 to 3 minutes each side or until golden. Keep warm on ovenproof plate in oven at 200 degrees until all pancakes are made.
Yield: 4 servings.
Vanilla and Cinnamon French Toast
1 egg
1 egg white
1 cup nonfat milk
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2-1 teaspoon ground nutmeg
1 tablespoon brown sugar or honey
8 slices whole-wheat or sourdough bread
Process egg, egg white, milk, vanilla, cinnamon, nutmeg and brown sugar in blender until pureed. Dip bread in mixture. Cook on nonstick griddle until lightly browned on both sides, 5-8 minutes.
Yield: 4 servings.
Three-Berry Syrup
1 cup frozen unsweetened blueberries
1 cup frozen unsweetened raspberries
1 cup frozen unsweetened blackberries
1 cup pure maple syrup
Combine blueberries, raspberries, blackberries and maple syrup in saucepan and bring to boil over medium-high heat. Reduce heat to low and cook 5 minutes. Press through strainer, if desired. Serve warm.
Yield: 8 to 10 servings.