Issue 010: Lil Sweet, Lil Savory

Hey Q-Crew!

We reached double digits! Shout out to consistency lol. For the 10th issue, we’re mixing sweet with savory to make breakfasts that will give you a taste of each. These quick fixes use a little bit of a cheat, pancake mix, but I won’t tell if you don’t! Recipes: Honey Butter Cornbread Skillet Pancake & Sausage, Egg, & Cheese Stuffed Pancake Muffins!

This month’s theme is Wake & Bake! No it’s not about 4/20 (though I don’t judge). We’re making oven baked breakfasts. Whether you’re cooking for you or the whole family, every issue I’m showing you how to make something hearty to warm up the soul!

Honey Butter Cornbread Skillet Pancake

Prep time: 25 minutes

Cook time: 15 minutes

Servings: 2-3

Ingredients:

  • 2 1/4 cups pancake mix
  • 3/4 cup cornmeal
  • 1 tsp cinnamon
  • 2 cups whole milk
  • 1 tsp vanilla extract
  • 1/2 cup sweet corn kernels
  • 2 egg whites at room temperature
  • 3/4 cup honey
  • 1/2 stick of butter
  • Pinch of salt

Step 1: In a food processor, add the milk, 1/4 cup honey, vanilla extract, egg whites and corn and puree until smooth.

Step 2: Add your pancake mix, cornmeal, and cinnamon to a large mixing bowl and stir to combine.

Step 3: Add the milk mixture to your dry ingredients and stir lightly until it becomes a batter. (Do not overmix, lumps are fine.)

Step 4: Grease an oven safe skillet with butter and heat your oven to 415°.

Step 5: Pour the mixture into the skillet so that the bottom is completely covered. 

Step 6: Bake for 12-15 minutes or until the top is golden brown and a toothpick stuck into the middle comes out clean.

Step 7: In the meantime, melt the butter and mix in the remaining honey until a syrup forms. Let cool and thicken.

Step 8: When the pancake is done, remove it from the skillet and flip it pan side up.

Step 9: Serve topped with butter, drizzled with honey butter syrup, and sprinkled with a pinch of sea salt

Sausage, Egg, & Cheese Stuffed Pancake Muffins

Prep time: 5 minutes

Cook time: 30-35 minutes

Servings: 2-3

Ingredients:

  • 2 cups pancake mix
  • 1 1/2 cups water
  • 4 eggs
  • 8 oz ground breakfast sausage
  • 1/2 cup shredded cheddar cheese
  • 1/4 tsp salt
  • 1/2 tsp black pepper

Step 1: Add the salt and pepper to the eggs and whisk thoroughly.

Step 2: Stir the pancake mix with the water until the large lumps are gone and let stand to thicken. (Don’t beat or over mix. It will make the pancakes tough).

Step 3: In a pan over medium heat, brown the sausage until no pink remains. (Note: feel free to swap out for chopped bacon or leave the meat out entirely.)

Step 4: Add the eggs and cheese and scramble until the eggs are just cooked and the cheese is melted, then remove.

Step 5: In a nonstick jumbo muffin pan, spoon just enough mixture to cover the bottom of the well.

Step 6: Add a layer of eggs and sausage to cover the pancake batter.

Step 7: Cover the eggs and sausage with enough pancake batter to cover completely without overfilling the well. The batter shouldn’t be all the way to the top.

Step 8: Bake at 425° for 20 minutes until the tops of the pancake muffins are golden brown

Step 9: Remove from the oven and serve hot with syrup! These also freeze fantastically. So if you have kiddies, make them and keep them in the pocket for rushed mornings!

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Contemporary and fusion West Indian cooking... or whatever else I think up #LetHerCook