Sunday, October 23, 2011
Even though Vermont has designated only apple pie as an "official" state food, several key ingredients came to mind when we started thinking about this meal. In particular, cheddar cheese and maple syrup.
These items seemed to lend themselves especially well to breakfast. A perfect opportunity for a breakfast-for-dinner state meal!
Marc is the official pancake maker in our house, his recipe is:
1 cup whole wheat flour
1 cup white flour
3 T sugar
1/2 tsp salt
2 small eggs
1 3/4 cups milk
3 T vegetable oil
Combine dry ingredients in a medium bowl. Whisk together wet ingredients separately, then add them to the dry ingredients. Drop by tablespoons onto a hot, greased griddle.
That extra space in the middle of the griddle is perfect for sausage! We like Aidell's, these were the maple and smoked bacon breakfast links. I fried up some bacon and mixed up some eggs to scramble. When the bacon came out of the pan, the eggs went in and absorbed some fine bacon-y flavors. I topped the eggs with the shredded Vermont cheddar.
We brewed some fresh coffee for the grown-ups and the kids had cider. No one could complain too much about this meal. Maia, who had always declared a strong dislike for maple syrup, finally admitted that it was pretty good. Lucy was the only one of us who had not yet had the sausage. As good as it is, it did not replace bacon's privileged position as her favorite meat. Neither of them are big egg eaters, but were happy to eat these.
All in all, a good Sunday night, post-soccer game meal.
Next stop: California