I had breakfast last night for dinner. You heard me right; blame my mother--it used to be one of her favorite things to do. I grew up in a typical, cookie-cutter, suburban world. We had cereal for breakfast every morning (which really bothered my celiac since I didn't fiugre it out until I was in my mid-twenties)
and the idea of toast made breakfast a production. Every once in a while, always during the winter, we would have oatmeal. 'Great,' you might say. Not so fast. I was a picky eater and, drum roll, it bothered my celiac (although probably not as much as those cheerios). Back to the dinner reference. Since we never, ever, ever, ate hot breakfasts those foodsets were available for dinner use. 
Not only pancakes, eggs, and grits but other hot breakfasty items like biscuits (always Bisquick brand baking mix) and bacon. Last night I did not have my mothers standard fare of Bisquick pancakes and Uncle Ben's white instant grits. Last night I had pancakes made using Arrowhead Mills' Gluten Free Pancake and Waffle Mix with scrambled eggs (my own recipe), and Arrowhead Mills' grits , also an Arrowhead Mills product.
and the idea of toast made breakfast a production. Every once in a while, always during the winter, we would have oatmeal. 'Great,' you might say. Not so fast. I was a picky eater and, drum roll, it bothered my celiac (although probably not as much as those cheerios). Back to the dinner reference. Since we never, ever, ever, ate hot breakfasts those foodsets were available for dinner use. 
Not only pancakes, eggs, and grits but other hot breakfasty items like biscuits (always Bisquick brand baking mix) and bacon. Last night I did not have my mothers standard fare of Bisquick pancakes and Uncle Ben's white instant grits. Last night I had pancakes made using Arrowhead Mills' Gluten Free Pancake and Waffle Mix with scrambled eggs (my own recipe), and Arrowhead Mills' grits , also an Arrowhead Mills product.I start my following the recipe on the back of the Arrowhead Mills Gluten Free Pancake and Waffle Mix box--after dividing the ingredients by four. One quarter of the recipe is slightly more than ennough, and often more than I can eat. Since I am the only celiac in the house it doesn't make sense to make four times what I can eat and through the rest away. I crack two eggs and put them in one bowl; then scramble. I put 1/4 cup of mix in a second bowl. I add in the appropirate water, oil, and honey (some local stuff I was lucky enough to run across--I will give him a shout out when I get home, where the bee keeper's name is). To this mixture add a dab of eggs (approximately 1/2 shot) and blend thoroughly. Once this is done I spoon them with a large teaspoon onto a pre-heated, pre-oiled 10" iron skillet.
Flip-Flip-Flip-Flip-Flip-Flip-Flip-Flip-Flip-Flip
And then I had 11 silver-dollar-sized pancakes. I throw the eggs in behind the pancakes and, after just a little stirring with a silicon spatula, they are done. All I do with the grits is bowl them with salt, fresh-ground pepper, and butter (actually a yogurt-based butter substitute but we're all friends here, right?).
Flip-Flip-Flip-Flip-Flip-Flip-Flip-Flip-Flip-Flip
And then I had 11 silver-dollar-sized pancakes. I throw the eggs in behind the pancakes and, after just a little stirring with a silicon spatula, they are done. All I do with the grits is bowl them with salt, fresh-ground pepper, and butter (actually a yogurt-based butter substitute but we're all friends here, right?).
Breakfast at dinnertime...hmmmmmmm. Thanks Mom.
No comments:
Post a Comment