Or, Breakfast for Dinner...
I am of the school of thought that sometimes there is nothing better than breakfast for dinner.
And what's not to love?
It's easy, cheap, fast, delicious, and filling.
Plus, I hate mornings so much, I never have a "proper" breakfast.
Darrell, however, is firmly entrenched in the opposite viewpoint.
Breakfast is only an acceptable option before 9:30 in the morning.
And not before 5:30 in the morning.
I've tried the, "Darrell, it's 6:00 at night, so it's earlier than 9:30 tomorrow morning. We should have breakfast for dinner."
So, basically anytime Darrell goes out with his friends for dinner, I know EXACTLY what I will eat for dinner.
BREAKFAST! (Cue angelic singing).
This very scenario played out this past Friday.
I made myself some Oatmeal Pancakes--some with blueberries, Buttermilk Syrup (Lucinda, for introducing this most delicious elixirs, I hex you! I'm sure it is responsible for several of my current pounds!), and bacon. I was going to throw in some hash browns, but got too full on the above.
Last night, as we were trying to decide what to eat for dinner, Darrell suggested Dunkin' Donuts. I told him that we can't eat donuts for dinner.
To which he replied, "Why not? You just ate breakfast for dinner last night. And donuts are a breakfast food!"
I think I'll break him yet.
Here are my favorite recipes for the Oatmeal Pancakes and Buttermilk Syrup.
1 1/2 cups rolled oats
1/2 cup flour
2 tsp. sugar
1 tsp. baking soda
1 tsp. salt
2 cups buttermilk
2 eggs, beaten
Combine dry ingredients. In a separate bowl, whisk buttermilk and eggs and then combine with dry ingredients. Mix until combined, but don't over mix.
Cook pancakes on hot griddle. I used a quarter-cup measuring cup, which will make 12 pancakes. This recipe can very easily be cut in half (which I do...I can't eat 12...not even 6 pancakes).
Normally when you use buttermilk, you are supposed to use baking powder, but the baking soda in this recipe works. Thanks to my mom, I remember that you DO use baking soda when using buttermilk. DUH!
1 1/2 cups butter
1 1/2 cups buttermilk
3 cups sugar
1 tsp vanilla
1 Tbsp baking soda
In a large saucepan (larger than you think you'll need, since the syrup will foam up in the end), combine the butter, buttermilk, and sugar. Bring to a boil, stirring regularly.
Remove from the heat and add vanilla and baking soda. It will foam up now. Stir to combine.
Try hard not to sit in front of the TV and eat this like soup.
I always cut this recipe into a third. It's really good and if, by some crazy miracle, you have any left over, keep it in the fridge. I'm told it keeps for a couple of weeks. I haven't tested this theory yet.