These pancake breakfast sandwiches came from an aha moment. Do you ever have those moments – the ones where you realize that you love pancakes, and you love warm ham and cheese sandwiches, and you have lived your entire life up until this very second without putting those two things that were meant to be together, together? So imagine this with me: a warm pancake right off the griddle, topped with thin sliced deli ham and swiss cheese, topped with another warm pancake. While the warmth of the steamy pancake softens up the cheese, you cut the sandwich into quarters and drizzle it with a little heated Vermont maple syrup. And since this whole thing was beginning to remind me of a Monte Cristo sandwich, which is often served with jam, I added a little blueberry jam to the plate. Aha, right?
The Southern husband and I are great lovers of oatmeal for dinner. Warm and wonderful, quick and filling, and when we have it for supper we usually jazz it up in a savory way instead of going sweet – our favorite is with some cheddar cheese and a soft-cooked egg. But given the Winterpacolypse that we are currently smack in the middle of, one particularly blustery night I decided the only thing left to so was do was go straight for the dessert-meets-dinner with an apple pie version of oatmeal. Which by the way would be perfectly perfect for breakfast and lunch, too!
I am always up for pancakes for dinner (or breakfast, or lunch) and I am always up for anything involving fresh corn. And as the fresh corn season we are in slowly moves towards fall, I am using it before I lose in in everything from salsa to salad to plain old corn on the cob. But one of my favorite ways to use corn is in good old-fashioned johnnycakes, made with corn puree and cornmeal and topped with fresh corn and did I mention that I love corn?
This is one of those things where you smack your forehead and realize that you have unthinkingly lived never-you-mind how many years on this earth without putting bananas in your pancake batter. Literally hundreds of bananas have traveled through my kitchen, and while we’ve been very happy with the banana bread and the banana muffins and the banana bites, we’ve been missing out on the banana pancakes. So to make up for lost time, I made them for dinner the other night…with maple rum syrup on the side. Can you say dessert for dinner?
How do I love thee, oatmeal? Let me count the ways. I love you in your classic form with a little brown sugar and milk. I love you for supper with some cheese mixed in and a poached egg on top. And lately, I love you toasted in brown butter, cooked slowly until you are soft and perfect, and then topped with apple and maple syrup.
One of the things I love about this blog is that I get so many suggestions for different things folks would like me to make. And of all of those suggestions, some of my very favorites are the ones that involve bacon. I know, shocking. And of those bacon recipes, the ones that are pretty much all bacon? Heaven, heaven, heaven. This particular one is for candied bacon, which is a combination of two of my favorite words in the whole universe. I was a little afraid to make it, just in case it didn’t turn out to be all I hoped and dreamed it would be. As it turned out, I had absolutely nothing to worry about.