We already ate them, and they were delicious. What I'm talking about is our Big Bad Breakfast.
When you're starting the day you need some decent fuel. It doesn't have to be extravagant, difficult, or expensive, just something that makes the morning better.
Binge and I would like to invite you to share photos or recipes of your morning creations. Come on- tell us your secrets!!
Here's a little exchange - Our Big Bad Breakfast Yo-Flaps. 100 % morning bliss.
Thought you might enjoy all that is left of what we had this morning- the recipe.
Yo- Flaps Yo Yo Yo.
You'll want two separate bowls to start (one for wet, and one for dry ingredients).
In the dry-bowl, add:
1 cup all-purpose, unbleached flour
Liberal amount of ground cinnamon. Start with 2 tsp and add more or less depending on your tastes.
A pinch of salt
In the wet-bowl add:
1 egg
1 tbsp agave liquid sweetner
2 tbsp Brummel and Brown "butter" (vegetable oil spread, made with yogurt)- melted (instructions below)
3/4 cup - 1 cup diluted Chobani 2% coconut Greek Yogurt (dilute with water or Silk Original Coconut Milk). Dilute to a milk-like consistency.
Set the stove-top on a low-ish temperature, slightly below medium. Our stove-top goes from 1 to 10 and we usually cook these on a 3. Since they contain so much moisture you want them to cook for a longer period of time so that they aren't still raw in the middle, when the outside is cooked. We use a Pampered Chef medium size ceramic coated skillet.
We usually just melt the 2 tbsp butter in the pan that we are going to use. This takes care of the melting and also coats the pan so that the Flaps don't stick.
OKAY
Scrape the melted butter into the wet bowl immediately after it is done melting. Use a whisk to blend the wet ingredients together.
Add the wet ingredients to the dry ingredients, and again using a whisk, blend them together. If the mixture seems a bit dry you can add a little extra coconut milk.
Do not over mix, but make sure that you have eliminated all the lumps of flour in the mixture.
Final ingredient step- Add 1 1/2 tsp baking powder (Rumford, Aluminum-free, double acting) and mix it in. Again, no lumps should be present. There are usually some small bubbles that start to form after a couple minutes.
Your pan should be plenty hot by now. Measure out 1/3 cup of batter and put into the skillet.
When the Yo-Flap is read to flip the edges (and nearing the center) will be fairly dry and there will be bubbles that have formed in the middle of the cake.
If you have flipped at the correct time and the heat is at a proper level, the cake will be a rich golden brown color. It make appear darker than normal pancakes, but it is not burnt.
Cook the raw side of the cake for at least 1-2 minutes, then it should be ready to plate. Add your favorite syrup and enjoy.
An eye for an eye, tell us about the biggest (and/or baddest) part of your breakfast. We'll try anything once