To love and be loved is to feel the sun from both sides. - David Viscott
June is a month of birthdays in our house....one after the next. And one of our favourite ways to celebrate is with a special birthday breakfast. There are so many delicious things that you can make for breakfast. Here are some of our favourties:
Apple Cheese Danish
But for my husband's birthday I decided to make fancy pancakes...
We enjoyed this twist on a traditional breakfast standard. I hope that this recipe can inspire your own creative breakfast celebration...for a birthday...Father's Day...or any other special occassion.
Yeast Pancakes (from Taste of Home)
Serves 4-6 or about 12 pancakes
2 packages quick rise yeast
3 cups warm milk
4 cups all purpose flour
2 teaspoons sugar
2 teaspoons salt
1/4 cup butter, melted
1. In a large bowl, combine the flour, sugar, salt and yeast.
2. In a small pot, warm up milk and butter. (mixture should be about 120 degrees F)
3. Slowly incorporate the warm milk into the flour, yeast mixture.
4. Lightly beat the eggs; stir into the batter until well combined. Cover and let rise in a warm place until doubled, about 30 minutes.
Pour batter by 1/2 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancake; cook until second side is golden brown.
Raspberry Syrup (from Allrecipe)
1 pint fresh raspberries (frozen raspberries work fine, too)
1/4 cup sugar
2 Tablespoons Orange Juice
2 Tablespoons Cornstarch
1 cup cold water
1. Combine raspberries, sugar and cornstarch in a bowl.
2. Pour mixture into saucepan. Add orange juice and water. Bring to boil.
3. Simmer for 5 minutes, stirring constantly, until desired consistency is reached. The sauce will thicken as it cools.
4. Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve.
5. Serve warm or cold. The sauce will keep in the refrigerator for up to two weeks.