New Spins On Breakfast Classics

Tori Ritchie's Warm, Hardy Meals To Start Cold Winter Days

(CBS)  Apple Pancakes

Flavored with warm spices, these apple pancakes are ideal for an autumn or winter brunch. Grated apple is blended into the batter, then a thin apple slice is cooked inside each pancake. Serve with warm maple syrup, if desired.

2 eggs
2 cups all-purpose flour, sifted
1/3 cup plus 2 Tbs. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. freshly grated nutmeg
2 cups plus 2 Tbs. buttermilk
4 Tbs. (1/2 stick) unsalted butter, melted
2 tsp. vanilla extract
2 peeled Granny Smith apples, 1 cored and finely grated, 1 thinly sliced on a mandoline

In a bowl, using an electric mixer, beat the eggs on medium speed until frothy. Add the flour, the 1/3 cup sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, buttermilk, butter and vanilla. Stir just until smooth and no lumps of flour remain; do not overmix. Add the grated apple and stir just until combined.

Heat a griddle over medium-high heat until a few drops of water flicked onto the surface skitter across it. Lightly spray the griddle with nonstick cooking spray.

For each pancake, sprinkle 1/2 tsp. sugar on 1 apple slice and place on the griddle. Using a batter dispenser, dispense about 1/3 cup of the batter on top of the apple slice. Cook until bubbles form on top and the batter is set, about 2 minutes. Using a spatula, flip the pancakes and cook until golden brown on the other side, about 2 minutes more. Keep warm until all the pancakes are cooked. Makes about 12 pancakes.

Serves 4.

Williams-Sonoma Kitchen.

Bacon and Cheddar Omelette for Six

This generously-sized omelette is designed to feed a crowd. Keep in mind that a large omelette will take longer to cook than a standard-size one. To prevent the eggs from over-browning, stir them continuously with a silicone spatula until they resemble a soft, loose scramble. Shake the pan so the eggs cover the bottom evenly, then place the filling on half of the eggs. Remove the pan from the heat and slide the filled side of the omelette onto a platter, using the pan to help fold the unfilled side onto the filled side.

12 eggs
1/3 cup water
3 Tbs. unsalted butter
4 green onions, thinly sliced diagonally
1 or 2 pinches of salt
1 cup grated cheddar cheese
8 oz. bacon, cooked until crispy and roughly chopped

In a bowl, lightly whisk the eggs and water until blended. Set aside.

In a large nonstick fry pan over medium heat, melt 1 Tbs. of the butter. Add the green onions and sauté until soft, 2 to 3 minutes. Transfer to a bowl.

In the same pan, melt the remaining 2 Tbs. butter and swirl in the pan until it foams. When the foam subsides, add the eggs and season with salt. Using a spatula, quickly and lightly stir the eggs in a small circular motion until most of the liquid has cooked off but the eggs are not completely solidified, 7 to 10 minutes. Sprinkle the cheese, bacon and green onions across half of the omelette.

Holding the handle of the pan in one hand and a serving platter in the other hand, tip the pan forward, toward the platter. Slide the filled half of the omelette onto the platter, then invert the pan to fold the omelette in half. Cut into wedges and serve immediately.

Serves 6.

Williams-Sonoma Kitchen.

[millerli-2009]

We are fat because we eat too much. I lost 35 pounds by cutting my portions in half. I still at cheese cake, potato chips and never counted a calorie or a fat gram.

Sounds yummy, but it's no wonder we are an obese society -- maybe a slimmed-down version would have been more healthy for the general public!