So – where do you get your ideas for breakfast? People ask me all the time. Are they my own recipes or someone else’s?
Honestly – it’s a combination of both a found recipe and then the tweaks to make it mine.
While I like pancakes, personally – I hate serving them to guests. I want them all to be the same perfect size and all piping hot fresh off the griddle at the same time. But – I don’t have a dinner griddle in my kitchen. So, that makes it nearly impossible to serve 10 people fresh, hot pancakes at the same time when you are running a B&B.
Early in January, we took a couple days and went to Jersey City to help our daughter with her “Daddy Do” list before our perfect little grand-daughter was born. We met the kids at the Brownstone Diner for lunch. One of the things on their menu is a pancake wrap and our son-in-law ordered one. It was a large buttermilk pancake rolled around a savory breakfast filling. But then, I didn’t really want a savory filling. So what to do? That’s when I came up with the lemon curd and blueberries.
I mean, a savory filling would be okay – but it wasn’t going to make me try and figure out how to make that when I got home. Or ask for the recipe.
Hmmm – an idea was born. I already do an omelette roll as a means of serving omelettes to a large group. Could something similar be done with pancakes?
At Carriage Corner, 90% of the pancakes, waffles, scones, muffins, and sometimes the bread in the baked french toast is made from scratch. So, the first thing I had to do was come up with a good pancake recipe. Not too sweet but still fluffy and griddled pancake like. Plus, while I can’t claim a gluten free kitchen, I can prepare gluten free foods using GF cup for cup flour – so having a good, go to pancake batter is necessary.
First, I tried baking my pancake on a sheet pan – but that didn’t roll well and didn’t look pretty. Honestly, I think I baked it too long. And I haven’t tried doing it again with a shorted cooking time, because I came up with something works. For the filling in that first sheet cake, I blended lemon curd with marscapone cheese and a tiny bit of powdered sugar to create a ‘lemon cream’ to spread on the cake and then sprinkled it with fresh blueberries. Blending the lemon curd and cheese didn’t really add any flavor or richness to the filling and just created more work, so another option was needed.
A good friend from Seattle is an amazing baker and her instagram feed is filled the images of gorgeous layer cakes. So, taking my inspiration from her, my next step was to bake the pancake batter in a cake pan. It worked!! It still had the fluffy texture of a pancake. Once the cake had been removed from the cake pans, it was sliced horizontally to make 2 layers. Between each layer, I spread lemon curd and sprinkled blueberries. This was good, it was sweet without being over the top and the blueberries added a nice freshness.
But then, blueberries started getting questionable and harder to find nicer blueberries. So, I started thinking – what if I made a fresh blueberry compote? I could start with frozen blueberries and you still have the ‘freshness’ of them and I’d have ‘syrup’ to put on the table if someone needed something else. It works a treat! I’m telling you – I’m so happy with this breakfast item – it feel decadent and the combination of blueberries and lemon is amazing – it’s fresh and tart and the cake is just the tiniest bit sweet. I say this all the time – but it’s really one of my favorite breakfasts.
Next – I’ll share the recipe and show you how the entire cake looks before slicing and serving. Until then, tell me what inspires your breakfast choices? Is it something you saw on Food Network? Something you ate? Or a favorite food? Do you have a challenge for me? A breakfast you’d love to see recreated?