Today The New York Times business section has a long story titled "When a Sugar High Isn't Enough." It's about the Kellogg company buying Pringles, the potato chip brand. An odd acquisition for a company that built its name on sugary prepared cereals, isn't it? The Times article says that Kellogg wants to expand its presence in the "snack food market." This seems necessary because – get this – people no longer have time even to sit down and eat a bowl of prepared cereal for breakfast. Instead they need something they can grab to eat on the way to wherever they're going.
This article seems strange to me because at our house breakfast is an important meal, one we sit down to eat every morning. During the week the menu is quick and simple: a slice of whole wheat toast, a soft-boiled egg and a glass of milk or orange juice with some homemade jam to finish off the last bites of toast. Alternatively I cook multigrain cereal with raisins or other dried fruit or use the stick blender to whirl up a fruit and yogurt smoothie. Any of these breakfasts take just ten minutes to prepare.
On weekends it's a different story. These leisurely breakfasts take a little more time. Sometimes I make morning glory muffins or fried potatoes and scrambled eggs. Lately on Sunday mornings I've been making whole wheat buttermilk pancakes with blueberries and chopped pecans. Sometimes the meal includes bacon (the candy of meat) or scrambled eggs.
Nutritionists tell us that to function at our best we need to eat some protein within the first hour after waking. I'm a lucky woman to have ten or twenty minutes every morning to prepare a good breakfast that fills the bill.
If you're lucky in that way, too, you might want to try the pancake recipe.
*When blueberries are in season I freeze them in quart plastic bags. I add some, still frozen, to smoothies. For the pancakes, I slightly thaw the berries in a little water while I'm mixing the batter, then drain them to add at the end.
This article seems strange to me because at our house breakfast is an important meal, one we sit down to eat every morning. During the week the menu is quick and simple: a slice of whole wheat toast, a soft-boiled egg and a glass of milk or orange juice with some homemade jam to finish off the last bites of toast. Alternatively I cook multigrain cereal with raisins or other dried fruit or use the stick blender to whirl up a fruit and yogurt smoothie. Any of these breakfasts take just ten minutes to prepare.
On weekends it's a different story. These leisurely breakfasts take a little more time. Sometimes I make morning glory muffins or fried potatoes and scrambled eggs. Lately on Sunday mornings I've been making whole wheat buttermilk pancakes with blueberries and chopped pecans. Sometimes the meal includes bacon (the candy of meat) or scrambled eggs.
Nutritionists tell us that to function at our best we need to eat some protein within the first hour after waking. I'm a lucky woman to have ten or twenty minutes every morning to prepare a good breakfast that fills the bill.
If you're lucky in that way, too, you might want to try the pancake recipe.
Whole Wheat Buttermilk Pancakes
1 egg
1 cup buttermilk
1 cup whole wheat flour
2 tablespoons oil
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt, or less
1/2 cup blueberries, fresh or frozen*
1/2 cup chopped pecans
Beat the egg, then whisk in the buttermilk. Add the oil and dry ingredients, stirring to mix. Stir in the blueberries and chopped pecans. Bake on a preheated griddle or large skillet, lightly oiled.
Makes 8 5-inch pancakes.
*When blueberries are in season I freeze them in quart plastic bags. I add some, still frozen, to smoothies. For the pancakes, I slightly thaw the berries in a little water while I'm mixing the batter, then drain them to add at the end.
1 comment:
You really know how to make a girl's mouth water!
I've decided since no one in our society stays home anymore, we all need to hire moms!
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