Happy Valentine's Day

Typically on Sunday mornings I cook breakfast for the three of us. Sometimes on the weekends that Gabi is at her dad's we skip it. Opting instead to hit the gym (David) or catch a few more minutes of sleep (me). I love Sunday morning breakfasts, we hadthem often growing up, and I have enjoyed creating the experience for and with Gabi. She's my best helper in the kitchen.



David and I don't do much for Valentine's Day other than exchange cards. Since it is a Sunday, I made a breakfast for the two of us that I don't think would be Gabi's favorite. For some reason, she prefers more of a meat and potatoes sort of breakfast and I prefer a sweet one. David is fine with either.




On the menu:

"Puffy Pancake" topped with a berry sauce, fresh berries and a dusting of confectioners' sugar

Sausage

Almond scented mochas



Here is the recipe for Puffy Pancakes:


1 tbsp. granulated sugar

2 tbsp. butter, melted, plus 1 tbsp. for the pan

3 extra large eggs, brought to room temperature

1/2 c. milk

1/2 c. all purpose flour or 1/2 c. of your favorite gluten free flour(s)

1 tsp. vanilla or almond extract

1 tsp. lemon zest

1 tsp. orange zest

pinch of salt



confectioners' sugar and maple syrup



Preheat oven to 425 degrees

Beat eggs and sugar on medium speed until mixed. Add milk and combine. Slowly add flour, vanilla or almond extract, citrus zests, 2 tbsp. melted butter and salt. Mix just until combined using whisk to break up any lumps.

Melt 1 tbsp. butter in oven proof skillet. Swirl to ensure bottom of pan is covered. Pour batter into skillet. Bake 20-25 minutes, until pancake is puffed and lightly browned. Center will fall after removed from oven. Remove from skillet, slice into wedges and top as desired.



*I have found that recipes calling for a 1/2 cup or less of all purpose flour work well with an equal substitution of gluten free flour and no changes to the proportions of the other ingredients called for. *