Foggy Bottom Pancakes served how we like them…
Winter blues have definitely set in for us and from tweets and posts, I can tell it has for a lot of you, too. This has been such a long winter and our first out of Texas in many years. On the weekends, we’ve slept in a bit and gotten around to brunch close to 10am, which is so not our norm.
With it often being cold and windy outside and no twins to tend to, we choose to stay in our PJs and not go out. That means it’s also time for some creativity, since I have not been to the store and only have the basics on hand. This past Sunday, however, we actually had company and had to get out of those PJs….Here’s what was on the menu for BRUNCH ON A COLD WINTER’S MORNING.
GRITS, EGGS, & SPINACH BOWL
FOGGY BOTTOM PANCAKES
FRESH FRUIT
HAM
FRESH SQUEEZED ORANGE JUICE/MIMOSAS
GRITS BOWL
- I started by following the directions on my corn grits and got them cooking.
- I sautéed some spinach in olive oil and added a bit of salt and pepper to taste. I also added some mushrooms and onions for this bowl, but it’s your choice.
Grits bowl in the making…
- Out came a small pan, to which I added some water and brought to a soft boil.
- I then added the eggs, one at a time, folding the whites over to hard poach. I don’t like my eggs runny, but hubby’s came out a little early to keep runny. You need to ask your other guests for their preference.
- Next, I assembled all of the ingredients in a nice bowl; grits in first, then warmed spinach, followed by an egg on top.
Grits with spinach and poached egg in a bowl.
FOGGY BOTTOM PANCAKES
Next, came my mother’s famous Foggy Bottom Pancakes – I try and use all organic products and this recipe serves 6.
- In a large bowl, mix the following dry ingredients:
- 2 cups white flour
- 1/3 cup each whole wheat flour, cornmeal, and rolled oats
- 1 tsp each baking soda, baking powder, and salt
- 2 tsp sugar
- Make a hole in the middle of the dry ingredients and add the following:
- 2 eggs
- 2 cups buttermilk
- 1/3 cup canola oil
- Stir and add milk to thin if needed.
- Heat griddle and grease.
- Add 1/4 cup of batter for each pancake and cook until golden. Don’t forget to flip when you see bubbles pop.
Time to flip when bubbles start to form.
- I mix in some chocolate chips if there will be kids.
- Use your favorite toppings – maple syrup, butter, powder sugar, fresh fruit……
I actually didn’t have yellow cornmeal this time, so had to use blue. It worked out great and was so yummy. I served the grits and pancakes with fresh ham from a local farmer, mixed berries, and fresh squeezed orange juice. Who could ask for more? Well, another mimosa please…
Fresh squeezed orange juice at the ready…
I realize a lot of people have never tried or even thought to fix grits, but you’re missing out. Seriously…They work great for breakfast – can replace oatmeal for a change – or as a side dish for dinner, like polenta. Be food adventurous…
Enjoy and remember to eat real food as much as possible! We need to keep those triathletes and trisupporters healthy. Oh, of course you realize this brunch could also be made and eaten while still in those PJs, sitting on the couch watching the leaves fall………
– DANA
WHAT IS YOUR GO TO WINTER BRUNCH?
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Sherry is one of the TriWivesClub and LifeDoneWell co-founders and contributes to multiple blogs. She is a former co-owner of the California Apparel News and had a career in the healthcare industry. Her passions include traveling, real food, the environment, and animal rescue/welfare. She lives a healthy lifestyle and has been a vegetarian since 1987. She and her husband are parents to two rescue pups and reside in Connecticut.
