This recipe is another house favorite and is super easy to make for Sunday breakfast. The pancakes come out fluffy and literally melt in your mouth.

Ingredients:

• 1 2/3 cups of flour
• 1 2/3 cups of plain kefir
• 2 tablespoons of sugar (I used coconut sugar used in this recipe)
• 2 teaspoons of baking powder
• 1/2 teaspoon of baking soda
• 1 teaspoon of salt
• 1 egg
• 1/2 tablespoons of lemon juice
• 2 tablespoons of sunflower oil

Process:

First turn on your oven to 350F. In a bowl add together all of the dry ingredients:

Mix well so that all are evenly combined and add all the wet ingredients:

Mix to combine just enough. I.e. as soon as you see that all the flour was incorporated walk away, and stop mixing. If you continue you will get more and more gluten developed and pancakes will come out rubbery. It’s ok if mixture a little bit lumpy:

Heat up your favorite skillet (mine is cast iron) with enough sunflower oil to cover the bottom on medium low heat. Using your favorite spoon (I use 3 tablespoons ice-cream scoop) pour batter onto the skillet:

Once brown on one side flip them over:

Once the other side is golden brown as well take them off put on a parchment paper lined baking sheet and put them into preheated oven for about 5 to 8 minutes. You can skip this step if you want but I feel it’s necessary to make the baking power work to it’s full potential. Repeat with another batch of batter. You can also add blueberries right after you put batter for the second batch:

When you are ready to serve them, get some honey and mix it with about tablespoon of lemon juice:

Enjoy!

This is often a great protein packed breakfast entry that is super easy to make and is very filling. Different people in my family call this differently, the result dish is the same. It’s a mixture of fresh tomatoes, fresh bell pepper, garlic and eggs baked in the oven. In this specific recipe I also used Italian sausage to add more protein to the dish and it turned out quite well.

Ingredients:

• 3 Italian sausages
• 5 small to medium campari tomatoes
• 1 red bell pepper
• 2 cloves of garlic
• 1/2 cup of cilantro
• 4-5 slices of fresh mozzarella

Process:

Warm up your oven to 350F. Heat up a cast iron skillet, then turn down to a medium-low heat and spray with olive oil. Put the Italian sausage and cover with lid. Let it sear on both sides so that the casing is already firm and the sausage is almost cooked through. Meantime slice the tomatoes and pepper into the bite size pieces. Next, open the lid and slice the sausage directly on the skillet to 1″ thick pieces. Add tomatoes and pepper, mix with sausage and season with salt. Close the lid and let it simmer for about 10 minutes. Next add six eggs and season them with salt and sprinkle chopped cilantro on top, put it into the oven:

About 5 minutes after put slices of mozzarella on top of the shamshuka and bake for another 5 minutes or so or until the cheese melts:

It’s now ready to serve. Enjoy!

Ok, so these pancakes are really what the pancakes look like in my opinion, i.e. not the mushy kind that you get at your favorite breakfast place. The key here is different leavening agents that create a complex flavor and a very fluffy texture. My recipe doesn’t use sugar at all, but you can add sugar or honey if you like.

Ingredients:

• 1 cup of 100% hydrated sourdough starter (1/3 cup of discarded starter, 1/3 cup of water, 1/3 cup of flower, mix and let sit overnight)
• 1 cup of Kefir or Buttermilk
• 1/2 cup of water
• 1 egg
• 2 teaspoons of olive oil
• 2 teaspoons of baking powder
• 1 teaspoon of baking soda
• 1 teaspoon of salt
• 1 3/4 cups of whole wheat flour

Instructions:

Put all ingredients together into a bowl:

And mix until you achieve pancake batter consistency:

Let it sit on the counter while you turn on your oven to 350F and let it warm up to the temperature. Get the baking sheet ready with the cooling rack on it. It will be used to finish the pancakes in the oven. Next, heat up your favorite griddle or non stick pan, add sunflower oil to cover and using about 3 tablespoons of batter pour your pancakes on the pan:

Once you see bubbles open on top and sides are firm you can flip them:

And about minute or two later take them off the pan and onto the cooling rack and put them into the oven for about 5-8 minutes:

It’s ready to serve immediately after you pull out from the oven. It goes great with greek yogurt and honey mixture (1/3 cup of honey and 1 cup of yogurt mixed together).

Enjoy!

Sourdough recipes require preparation in advance and that is be a good thing for the weekend breakfasts. I’m not going to describe how to start a sourdough starter, you can get one from Amazon which is what I did, and follow the instructions on the packaging. I will assume for this recipe you already have a starter culture ready in your fridge.

Ingredients:

• 1 1/2 cup of 1:1 hydration sourdough starter fully developed overnight
• 3 egg yolks
• 3 tablespoons of honey
• 1 teaspoon of salt
• 1 teaspoon of vanilla extract
• 5 tablespoons of melted butter
• 1 cup of water
• 1 1/4 cups of all-purpose flour

Instructions:

The way I do it, is the day I feed my sourdough starter (usually Friday evening) I get the half a cup of discarded starter and hydrate and feed it 1:1, i.e. 1/2 cup of discarded starter, 1/2 cup of water and 1/2 cup of flour. Do this early in the evening and let it sit in warm place overnight (about 12 hours) until it’s fully developed:

In a separate bowl crack open 3 egg yolks:

Add salt, honey and vanilla extract:

Next add water and flour:

And pour melted butter on top of the added flour:

Mix to achieve consistency of the waffle butter. If it’s too thick add a little bit of water. It should come out looking like this:

Cover it and let it sit on the countertop for about one hour. You will see bubbles forming on the top and that is what we need for good waffles. Once the hour is almost over, warm up your waffle iron. I use 1/4 cup measuring spoon to pour waffle batter into each section of my square waffle maker. Your might be different and might require more or less batter. Don’t forget to spray cooking surface with oil once it’s hot, to prevent waffles from sticking and to get the nice golden color on your ready waffles. Here are some pictures:

And these are the ready waffles:

Cool them on the cooling rack so that they are not soggy, or serve them right away. Kids like it with Nutella spread on top, I like it with almond butter. You can pour honey or maple syrup. Enjoy!

This is another favorite breakfast that I once saw on Alton Brown “Good Eats” show in it’s basic form. Really easy to prepare if you have all the ingredients. The key is equal parts of milk and flour in the batter and a good cast iron skillet. This isn’t really sweet in my version because the batter doesn’t use any sugar at all and the apples are made with just a drizzle of honey. Plus you don’t really need to feed sugar to your kids anyway 🙂

Ingredients:

• 3 medium apples, cored and sliced into 8 pieces each. I find that Gala apples work best
• 2 tablespoons of Honey
• 4 tablespoons of Kerrygold Butter divided into two equal parts
• 1 teaspoon of Ground Cinnamon, divided into two equal parts
• 3 medium eggs
• 1 cup of milk
• 1 cup of all purpose flour
• 1/2 teaspoon of salt
• 1 teaspoon of Madagascar Vanilla Extract

Instructions:

Slice all apples into 8 pieces and core them:

Next, turn on your oven to 425F and let it get up to temperature while you are working with everything else. Get your favorite cast iron skillet and put it on medium heat to warm up. Melt half of the butter in it and dump all sliced apples, sprinkle it with half of the cinnamon and drizzle it with honey:

Keep the heat on medium, toss them around every now and then until they are golden seared on each side and slightly soft:

Take them off the skillet and put into a bowl to rest:

Next wipe your skillet with paper towels, be careful it’s very hot! Do not wash it with water, we want to just remove the left over cinnamon/butter/honey residue. Once wiped, put it into the oven that is heating up to 425F and leave it there until you are done with making batter.

Get a medium bowl, put eggs, milk, salt, flour, remaining cinnamon, vanilla extract all together and mix until your batter is smooth:

At this point your oven should be already up to 425F and the cast iron skillet was sitting there for at least 10 minutes:

Get it out, put on the stove, drop remaining butter into it and coat bottom and all sides with wooden spatula, and then dump all apples and pour your batter over it:

Put the skillet into oven and let it bake for about 15-20 minutes until edges are brown and center is risen up, but still soft:

Pull the skillet from the oven. At this point you are ready to slice and serve breakfast:

You can make the sour cream and honey mix if you like (2/3 sour cream 1/3 honey) and serve as a sauce.  We ran out of sour cream so we enjoyed it as is. Enjoy!

Google Express started delivering from Sur La Table and while doing regular shopping I got a muffin pan. This recipe is adopted from one posted by Alton Brown and really I hope is very close to what it supposed to be originally.

Ingredients:

• 20 ounces by weight Organic All Purpose flour
• 1 teaspoon of Himalayan Salt
• 4 teaspoons of Baking Powder
• 2 teaspoons of Baking Soda
• 1/2 cup of Cane Sugar
• 1 cup of Organic Sunflower Oil
• 2 eggs
• 2 egg yolks
• 16 ounces by weight of Sour Cream
• Zest of one large orange
• 1 1/2 cups of Blueberries (I used frozen ones, and it worked just fine)

Instructions:

Heat your oven to 375F before you start mixing things. You will need two bowls, one for dry ingredients and one for wet ones. In dry ingredients bowl combine flour, salt, soda and baking powder:

Mix to combine and distribute the ingredients. In the wet bowl combine eggs, sour cream, orange zest and oil:

And mix it well to a consistent state:

Now pour the wet into the dry bowl, add blueberries and mix just enough to combine, lumps are ok, we need to avoid gluten development as much as possible:

Get a muffin pan, spray with olive oil mister and using ice-cream scoop (or whatever you like) put the dough into the muffin tin wells:

Bake for about 25-30 minutes at 375F until you will get them looking like this:

Pull them out from the pan onto dry cooling rack, wait for 10 minutes and call the kids for breakfast! Enjoy!

This is a classic breakfast recipe from my grandmother. It is very popular with my kids and very easy to make. The name “lazy” says it all, it’s really easy to make, and anyone can do it. You will need following:

• 6 Egg Yolks
• 2 Pounds Farmers Cheese
• 1 3/4 cup of All Purpose Flour
• 1 teaspoon of salt
• 3 table spoons of cane sugar
• 1 cup of sour cream
• 1/4 cup of honey

Here is my list of ingredients:

Instructions:

Separate egg yolks from egg whites. The best method I found is to use your hands like a strainer, the egg white will go through very easy keeping the egg yolk in tact. Put the Farmers Cheese into the mixing bowl, add salt, sugar and egg yolks:

Mix with a handheld mixer (or you can do it by hand to, but it’s a “lazy” recipe after all, so mixer is probably easier):

Once smooth (about a minute of mixing), add flour and continue mixing:

And then by hand to get to this point:

Let the dough stand for 15 minutes for gluten to develop and meantime put a pot with water on the stove adding about teaspoon of salt to it (here in the picture it’s already boiling but it will take good 10-15 minutes to start boiling while dough rests):

Next pull the dough out on your countertop surface, add a little bit of flour and cut the dough into 8 pieces:

And then roll each piece as follows:

And using your favorite knife slice the rolled dough into pieces about one inch thick:

And put them on the floured plate and continue with the next piece of dough and so on. Once you are done with all of them time to prepare the honey sour cream sauce. Combine one cup of sour cream with about 1/4 cup of honey (you can add more honey if you like):

Mix it with the fork until the texture is smooth like pancake batter:

By this time the water in the pot should already be boiling and you can add the dumplings to it (you can cook half and freeze half if you want). After you add them to the water gently steer once or twice and wait until they start rising to the top. Once that happens it’s an indication that they are ready and you can take them out with a strainer spoon and serve:

Here is today’s morning kids breakfast:

Pour the honey sour cream sauce on top of each plate and serve. Enjoy!

Ah, this is one of my favorite breakfast foods when I was growing up. If you like pancakes you would definitely like this recipe. Wikipedia has this as well, for those who wants to learn more about roots of this dish: Sirniki

Here is what you will need:

• One pound of Farmers Cheese (you can also use ricotta, but make sure to add lemon zest if you do)
• Two egg yolks
• Pinch of salt
• 1/2 cup of California raisins (they are naturally sweet and no additional sugar is needed)
• 1/4 cup of all purpose flour
• 1 teaspoon of vanilla extract
• About 1/4 cup of Organic Sunflower Oil

Get a stainless steel bowl and put the Farmers Cheese inside:

Add eggs yolks:

Add raisins:

Add vanilla extract, flour and mix with the fork:

Now warm up a 12″ non-stick skillet with sunflower seed oil, or any other cooking oil you like. It needs to be neutral in taste:

Next step is what I use for efficiency as this is a breakfast dish and I often need to have it done quick. I use 3 tablespoon sized ice-cream scoop to measure each pancake:

The pan needs to be on low heat and you need to cover it with the lid. About 5-8 minutes later you can check on the progress and if the bottom side of pancake is brown you can flip them over with the spatula:

Close the lid again and wait until the other side is brown (about 4-5 minutes). Prepare a plate covered with paper towel to make sure all excess oil is absorbed:

Serve with a sour cream, or honey or maple syrup. Enjoy!

This is a lazy morning crepes recipe that will require only a Blender and a Crepe Pan. Here is the list of ingredients you will need:

• 3 duck eggs (or 4 chicken eggs)
• 1.5 cups of whole milk
• 1 cup of water
• 1/2 teaspoon of salt
• 2 cups of all purpose flour
• 4 tablespoons of Kerrygold Butter

Procedure:

My blender has measuring scale on the side, so adding 1.5 cups of milk and then 1 cup of water is easy:

Next add the eggs, salt and flour:

Next melt the butter and add it on top

Next is very important. Don’t use the “blend” function, use the “pulse” mode for 1 second about 4-6 times and stop and walk away. Literally leave the blender for about 20 minutes, or better yet if you can put it into the fridge do it.

After those 20 minutes heat the crepe pan on medium heat and pouring directly from the blender onto the pan tilting it so that it spreads over in thin layer:

After the top is no longer wet, flap the crepe over:

And here is the result:

Enjoy!

This dish is very popular for our Sunday breakfast and kids love it. This is essentially a cheese filled bread similar to the one made in Georgia as a national dish (Wikipedia article here: Khachapuri)

Our family version doesn’t use yeast and the cheese filling combines three cheeses together which produces a more complex flavor and kids love it. You will need:

For Dough:

• 500 grams of full fat greek yogurt (if you don’t have yogurt try 50/50 sour cream/buttermilk)
• 1 duck egg (or two chicken eggs)
• 80 grams of melted Irish butter
• 1 teaspoon of himalayan salt
• 1 teaspoon of soda
• 600 – 650 grams of flour

For Filling:

• 1 pound of crumbled feta cheese
• 1 pound of shredded mozzarella
• 1 pound of Farmers cheese (tvorog or ricotta)
• 2 cloves of garlic
• 1 egg
• 1 bunch of fresh cilantro(or dill)

I usually start the night before to make sure the dough has time to fully rest in the fridge. Get a stainless steel bowl and measuring scales. Yes, scales are important because in this recipe the weight of “wet” ingredients needs to closely match weight of the flour.

Start from getting yogurt weighted in the bowl. Put the bowl on the scales and zero it out so that when you add yogurt you know exact weight you are putting in (to spare the need to subtract the bowl weight every time):

Next add the egg, salt and melted butter:

Next add the tablespoon of soda and flour by weight to match “wet” ingredients above:

Mix well, use your hands. Dough might be a little sticky but it’s ok:

Cover it and put it into the fridge for at least 30 minutes or overnight.

Next start with the filling. Make sure all of the “hard” cheeses are grated or mash them with the fork, even the crumbled feta to get a consistent structure:

Add an egg, garlic and chopped cilantro:

Cover and put into the fridge as well.

Next morning or just a little bit later (give the dough 30 minutes or so to fully develop) cut the dough into eight parts:

Roll each part flat (not to thin), put a good portion of filling inside and bring the remaining dough over and close it like in the picture:

next roll it with the dough roller to make a flat (about half an inch thick):

Warm up cast iron skillet surface to about 420F. Put the bread on the surface (no oil or butter is needed!), set the burner on small, cover with the lid and let it sit dutch oven style for about 5 minutes on one side, then flip it over, cover with the lid and let it sit another 3-4 minutes.

You can cook other ones as well, or cover each one with plastic wrap put into the fridge to make later. They stay fine in the fridge for about two days.

Enjoy!