Peach Cornmeal Pancakes

These pancakes are what summer Sunday mornings are made of. Mr. J and the little one went to a bike path nearby and I had some time to myself! With my four legged sous-chefs, of course. These pancakes are fluffy and have a cornmeal texture and flavor with juicy peach. I made a whole batch, despite eating breakfast by myself. I popped some into the fridge for later this week and the rest went into the freezer.
The Three Bite Rule - Peach Cornmeal Pancakes

Peach Cornmeal Pancakes

Ingredients:

1 1/4 cups cornmeal
1 1/4 cups flour
1/4 cup sugar
2 tablespoons baking powder
1/2 teaspoon salt
2 cups milk
1/4 cup half & half or whole milk
2 eggs
1 tablespoon vanilla
4 tablespoons melted butter
1 peach or nectarine
2 tablespoons sugar
2 tablespoons maple syrup

Directions:

Mix together the dry ingredients: cornmeal; flour; sugar; baking powder; and salt. Mix together the wet: milk; cream; eggs; and vanilla.
The Three Bite Rule - Peach Cornmeal Pancakes
Then mix together the wet and dry – gently, and add in the melted butter and stir.
Chop the peach/nectarine into thin slices then diced. Half goes into a small pot with water, sugar, and syrup to boil and thicken for about 5 minutes.
The Three Bite Rule - Peach Cornmeal Pancakes
Heat a large pan or griddle to medium heat and spray generously with non-stick spray.
Ladle small scoops onto the hot griddle. Let cook for a minute or two and add in a few pieces of peach onto each pancake. Wait patiently for the pancake to bubble, puff, and get golden brown before flipping.
The Three Bite Rule - Peach Cornmeal Pancakes
Serve with peach topping and extra syrup.
The Three Bite Rule - Peach Cornmeal Pancakes

Enjoy!

My first two were crumbly messes. I didn’t let them cook long enough. Be patient. Do a yoga position and some breathing before trying to flip. They get delightfully golden and crispy…if allowed to cook enough. If regular pancakes take 2 minutes, these take 5.

What I Ate: German Chocolate Cake Topped Waffles

What I Ate’ is a series of posts for so-easy-this-doesn’t-need-a-recipe but I’m sharing with you for the idea or inspiration.

The little one is obsessed with waffles. Seriously, he wants a waffle every. day. I saw Belgian waffles in the freezer section and was totally intrigued. I wanted to start with the frozen waffle but go with really fun toppings.
The Three Bite Rule - German Chocolate Cake Waffles

German Chocolate Cake Inspired Waffles (for 2)

Ingredients:

Belgian waffles
1 cup heavy cream
1 tablespoon confectioners sugar
1 teaspoon vanilla
1 teaspoon chocolate sauce
3 tablespoons nuts
2 tablespoons coconut flakes

Directions:

Toast the waffle until crisp and keep warm until serving.
Whip the heavy cream, sugar, and vanilla. While it is whipping, add in the chocolate sauce. Chill until serving.
In a dry pan, toast the nuts.
Then, use the pan to toast the coconut.
Top the waffles with coconut and nuts.
The Three Bite Rule - German Chocolate Cake Waffles
Add the chocolate whipped cream to a plastic bag and cut a corner and add to the top.
The Three Bite Rule - German Chocolate Cake Waffles
Enjoy!

I loved this 5 minute fun breakfast for a weekend morning. Swap out the walnuts for almonds and poof, you have an almond joy waffle I guess!

 

Red Velvet Smoothie

Smoothies are such a perfect breakfast for hot days. This one would hit the spot for dessert or a snack too. The beets, strawberries, and cocoa together give a chocolatey and earthy but sweet flavor.

The Three Bite Rule - Red Velvet Smoothie

Red Velvet Smoothie for 2

Ingredients:

2 cups baby spinach
1 cup milk
1/2 cup ice cubes
1 1/4 cup strawberries
2-3 beets, roasted
2 tablespoons cocoa powder

Directions:

Add spinach, milk, and ice to a blender and blend very well.
The Three Bite Rule - Red Velvet Smoothie
Then add in the strawberries, beets, and cocoa powder. Blend well and add a splash of milk if too thick.
The Three Bite Rule - Red Velvet Smoothie
Pour & enjoy!
The Three Bite Rule - Red Velvet Smoothie
I loved this for variety since my other smoothies are predominantly fruity.  The chocolate hint kind of made it seem like dessert…or maybe just what a weekday morning needs.

What I Ate: Cherry Basil Toast

What I Ate’ is a series of posts for so-easy-this-doesn’t-need-a-recipe but I’m sharing with you for the idea or inspiration.

More toast! My basil is going gang-busters…knock on wood. I wanted a savory-ish toast with basil and ended up sweetening it up with some cherries. It was kind of the best of both worlds. Plus, it only took a few cherries. Cutting cherries around the pit is only fun for so long.
The Three Bite Rule - Cherry Basil Toast

Ingredients:

toast
1 tablespoon cream cheese
1/4 cup cherries, pitted & chopped
2 basil leaves, rolled & sliced

Directions:

Toast the bread until well done, so the cream cheese doesn’t tear it. Spread the cream cheese on.
Sprinkle the cherries and basil on.
Enjoy!

The Three Bite Rule - Cherry Basil Toast

It felt like summer to a T. I love cherries but only bought a few after having some that were so good at work. I’m on vacay and hoping my basil is still doing well when I get home. I feel pesto coming on!!

What I Ate: #ToastedTuesday Avo, Egg & Everything Bagel Seasoning

What I Ate’ is a series of posts for so-easy-this-doesn’t-need-a-recipe but I’m sharing with you for the idea or inspiration.

This toast took 2 tries but was ohh-so-worth-it! I had a sweet challah bread with a soft boiled egg, mashed avocado, and everything-bagel seasoning. Mr. J is the soft boiled egg master and the first time I over cooked ’em. Then I miiight have undercooked it. It was good, but I worried it might have been a touch jiggly.

The Three Bite Rule - Avocado Everything Toast

Avocado Toast with Soft Boiled Egg & Everything Bagel Seasoning

Ingredients:

1/4 teaspoon each: sesame seeds; poppy seeds; minced onion; fennel seeds; kosher salt & pepper
1 slice challah bread
1 egg
1/2 avocado

Directions:

In a dry skillet, toast the seasoning for about 5 minutes (can be made and stored in advance).
The Three Bite Rule - Avocado Everything Toast
Bring water to boil – just enough to cover the egg. Once it boils, add in the egg and cover to cook for 4.5 minutes. (Cooking for 5 minutes then they rested for ~1 minute and when I peeled, they were too hard. Cooking for 4 minutes and barely resting and peeling they were a bit squishy.)
While the egg is cooking, toast the bread until golden brown.
Fork smash the avocado. Spread onto the toast.
Peal the egg under running water and quickly get it onto the toast. Poke that yolk!
The Three Bite Rule - Avocado Everything Toast
Sprinkle with everything bagel seasoning. Enjoy!
The Three Bite Rule - Avocado Everything Toast