What’s the best breakfast?
If it was up to Atticus, it would be homemade cinnamon sugar oatmeal.
If it was me, it would be leftover chicken pot pie with a little side of ketchup. Don’t be a hater.
One thing we can agree on, there is one very special breakfast that must be made every weekend.
“Frou-Frou Fancy French Cookbook Bismarks”
That’s not really their name…but it’s what we call them since I got the recipe from a gourmet cookbook that has recipes for things like seviche along with other recipes that regularly call for duck liver and anchovy fillets.
So, if you’re in the mood to try a new breakfast, try some “Frou-Frou Fancy French etc.’s”
1/2 c. flour
1/2 c. milk
1 stick butter
Put butter in large baking dish and place in oven set to 475 degrees. While butter melts, combine other ingredients to make batter. When butter is melted, pout batter into hot, buttery pan. Bake 12 minutes.
Roll bismark up, pour a little of the remnant pan butter over top, sprinkle a little lemon juice and powdered sugar if you like, and cut into servings. Top with fruit and whipped cream, jam, syrup, or try a savory bismark with sausage and cheese.
Short-hand recipe: You batter the butter then butter the batter.
Anyone got a good breakfast I can try?