Chez Levesque

Monday, October 20, 2008

Breakfast for Dinner: Chocolate Chip Pancakes, Tortilla Espagnola, Vinaigrette

This is inspiration from my friend Kristyn who taught me how to frame 'breakfast for dinner' to make it something exciting for the kids. I used to just do it, but now I prep Madeleine and she gets excited about dinner. It's kind of a fun change. Not the healthiest dinner tonight, but yummy. If you'd like your kids to eat something other than pancakes, scramble eggs to go along with it.

Matt & I had an egg white tortilla espagnola (cooked differently than the frittata) and simple salad with arugula, lettuce and homemade vinaigrette (he protested the vinegar, but whatever), veggie sausage and chocolate chip pancakes. mmm..................I cheated tonight and used Fresh & Easy buttermilk pancake mix and it was great! I added vanilla and 1/2 c. chocolate chips at the end. It was a hit! Here is my favorite pancake recipe. If you like them fluffy, you'll like these, if not go for the F&E mix. It's much better than Trader Joe's.

Chocolate Chip Pancakes

2 eggs
2 c. all-purpose flour
1 1/2 c. milk
4 tbs melted butter
3 tbs sugar
6 tsp baking powder
1 tsp salt
2 tsp. vanilla
1/2-3/4 c. chocolate chips

Beat the eggs first. Add the rest of the ingredients. That's it! and yes, 6 tsp. of baking powder make them very fluffy.

Simple Tortilla Espagnola

2 tbs olive oil
1-2 cloves garlic
2-3 potatoes (I used red tonight)
8-10 egg whites or eggs
sea salt

Saute garlic in olive oil on medium heat for a minute or two. Add potatoes. Cover and saute until soft. Add egg whites, lower heat to low-medium. Keep lifting the edges so that the egg will flow underneath. When the top is set, loosen and slide onto a plate. Place uncooked side down in pan and cook to your preference. It's very good with fresh, chopped basil on top. It wilts from the heat of the 'tortilla'.

Homemade vinaigrette

1 clove garlic
1 tbs balsamic vinegar
1/2 tsp or dash sugar
3 tbs olive oil
dash sea salt

The classic proportion for vinaigrette is 1 part vinegar to 3 parts oil. Place garlic and sugar in small bowl and add vinegar. Allow the vinegar to dissolve the sugar for a minute or so. Add a dash of salt. Whisk. Add oil slowly as you whisk. You can also put it in a container with a lid and shake it. That's it! There are many variations. The classic French adds a bit of dijon mustard...about 1/2 to 1 tsp.

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