Pineapple Pancake - Recipe Video

Sweet and tart, Pineapple is at the top of my favorite fruit list. Add chunks of pineapple to your pancake batter for a fresh take on a plain, syrupy breakfast. My Pineapple Pancake is a delicious addition to start your day 

Pineapple Pancakes can be made with fresh or canned fruit. I like canned Pineapple with fruit juice or lightly sweetened. Canned fruit can get very mushy when cooked, but Pineapple pieces hold up quite well when mixed into pancake batter and sautéed.

Canned Pineapple is still cheap enough for this Budget Epicurean. Whole pineapple costs more, but after you break it down, it's cheap enough.

No special tricks to this recipe; I just add drained Pineapple pieces to a lightly oiled heating pan and pour on pancake batter.

My recipe is basic; I use premixed pancakes from the box. Nothing special really. The average mix usually consists of just enriched flour, sugar, dried egg, and milk. Normally, you just add water. You can use your favorite mix, or even a homemade one.

I do like to finish my pancake with a pat of real butter and syrup. I don't make pancakes a lot, so I will indulge in expensive real maple syrup.

Check out my tasty Pineapple Pancakes breakfast. I like to start my day with sweet-and-tart fruit.

Pineapple Pancake Recipe - Video      Play it here, video runs 1 minute, 35 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients

• 1 cup pancake mix - any favorite.
• 3/4 cup water - okay to use milk for a richer pancake batter.
• Canned or Fresh Pineapple - okay to use any canned Pineapple; just drain. 
• Cooking Oil - 1 teaspoon to grease the skillet. Add more when needed, depending on how many pancakes you make.
• Butter - optional. I finish my cooked pancake with a pat of butter.
• Pancake Syrup - any favorite.

Directions

Prepare pancake batter according to package directions. My pancake mix calls for 1 cup of flour mix and 3/4 cup of water.

    

Mix pancake ingredients in a bowl. When mixed, it will be like thick country gravy.

   

Add a teaspoon of oil to the pan or griddle. Heat the pan over medium heat.

For canned Pineapple, just drain. Okay to use crushed or Pineapple rings.

 Arrange on a hot pan or griddle. Add as many as you like, depending on the size of each pancake. The pineapple pieces should be on the small size so they attach to the pancake batter. If they are too large, they will separate from the cooked pancake. Slice larger pineapple pieces in half if too large.

Pour pancake batter over pineapple pieces. I like the fruit to make contact with the hot pan so there is some caramelization on the pineapple pieces. It's okay to mix pineapple into the batter for less pineapple burning.

Brown pancakes for 2 to 3 minutes on each side, depending on the pan heat. When you see air pockets, then check the bottom of the pancake to see how it's browning.

The instant box of pancake directions mentions cooking time to brown each side as 1.5 minutes each....hmmm, they must be using a super hot pan! Best to just check the pancake for color as you go.

If you want a dark brown pancake presentation, then cook one side to get the right hue of brown, then cook the other side for a minute to finish. Serve browned side up on the plate.

Pineapple is extra sweet and may burn a bit, but that is just extra flavor.

Scrambled Eggs with Caramelized Onions - Video Recipe

This delicious breakfast scramble takes a bit of time, but it is well worth it. Caramelized Onions and Scrambled Eggs are a killer combination especially served on a chewy toasted bagel.

I like caramelized onions but they do take about 10 minutes of sauteing to reach that sweet and tender savory stage. When you chop the onion into small pieces they caramelize faster. I usually saute extra sliced or chopped onion to use another day. 

Scrambled eggs are quick and easy enough to make. You can blend the eggs first or just add them to the caramelized onions and go for it. 

Onions are about the cheapest veggie. I get mine from my local Latin Superior Grocers, almost any grocery store sells them for less than a buck per pound. 

Just last year my local Dollar Tree carried 6 eggs for $1.25. Eggs have gone up in price, but are still a decent deal. This year I have not seen Dollar Tree eggs yet, hopefully, they will return soon?

I buy Bagels at my local Ralphs Grocer in the bakery bargain bin. You can use any type of bagel. I like mine toasted. 

 Try my Scrambled Eggs with Caramelized Onions sometime. It does take some time to make Caramelized Onions but this delicious breakfast recipe is worth it. 

Scrambled Eggs with Caramelized Onions - VIDEO               Play it here. The video runs 1 minute, 56 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients

• 1/2 Onion - chopped
• 2 Eggs - scrambled any way you like.
• 1 Bagel - I like mine toasted
• 1 Tablespoon Oil - for sauteing onion and eggs
• Salt and Pepper to taste.

Directions

Roughly chop or slice one-half of an onion. 

Over medium heat add oil and saute onions until caramelized, about 10-15 minutes. {You might as well saute a whole sliced or chopped onion and save the extra caramelized onions for a scramble another day.}

Toast bagels (if you like) while scrambling eggs and caramelized onions. 

When onions are soft and browned, add two eggs and scramble. Scramble the eggs any way you like.

Salt and pepper to taste.

Serve eggs and caramelized onions on a bagel. I like an open-faced sandwich. It's okay to make a regular sandwich. 

I find bagels are a bit chewy so any loose filling will often squeeze out. It's just easier to eat piled on half a bagel.

Huevos Rancheros with Tortilla Chips - Video Recipe

How I love Huevos Rancheros for breakfast. This Mexican-style breakfast has Tortilla Chips combined with warm eggs and tangy tomato salsa, plus cheese melted into creamy refried beans. That's a lot of flavors to start the day.

Typical Huevos Ranchers are made with soft corn tortillas, but one day I used crunchy Tortilla Chips instead, as I had plenty left over from a party the day before. 

Boy was that a great idea and now I would like to share my recipe with you. I don't know why I never thought of it before. I do like the crunchy texture Tortilla Chips bring. 

I usually keep a couple cans of Refried Beans in my pantry for making this delicious South of the Border breakfast. And it's easy enough to mash whole cooked pinto beans, too.

My Huevos Rancheros recipe is quick and easy to make. All you do is heat up some refried beans while frying a couple of eggs. You finish by pouring refried beans on Tortilla Chips, then layering on cheese and fried eggs, and finally adding sliced avocado (optional,) and salsa.

I usually make my Huevos Ranchero with white Mexican Queso Fresco cheese. It's a medium/soft and crumbly mild-tasting cheese, that is similar to feta cheese in texture but without the sour taste. 

For this quickie recipe, I use cheap American-style cheese. Use any cheese you like. 

I like my eggs fried, that is, cooked on one side long enough to get a slight crunch along the edges of the egg whites, while still keeping the yolk runny. You can make your eggs any way you like: Sunny side up, over easy, poached, or even scrambled.

Any favorite store-bought jar of salsa will do, but I do have some Homemade Salsas for you to try sometime, just scroll to Hindsight at the end of this blog post for the links.

I can get most of the ingredients at a 99c Only Store or Dollar Tree, but any grocery stocks Tortilla Chips, pinto beans, cheese, and salsa at decent prices

If you have a Latin market nearby be sure to check out their variety of Tortilla Chips, cheese, and beans. I get the best Homemade Tortilla Chips from my local Latin market, Superior Grocers. They are a couple of dollars per bag more expensive but it's worth treating yourself, sometimes.

My recipe is for one serving of Huevos Rancheros, but it's easy to double the recipe for more servings.

Setting out a plate of Huevos Rancheros with Tortilla Chips will impress any guest. It's so satisfying and a great way to start the day.

Huevos Rancheros with Torilla Chips- VIDEO                 Play it here, video runs 3 minutes, 10 seconds.

My YouTube video link for viewing or embedding, just click here.

 Ingredients (one serving - this recipe is easy to double)

• 1 to 2 Eggs - I like 2 eggs, while my wife likes one egg. I used cheaper medium-sized eggs.
• Refried Beans - about 3/4 cup.  Fresh made or from a can. I also like to use black beans. Adjust the refried beans amount to suit your taste and add more or less.
• Tortilla Chips - just a handful, enough to fit under a fried egg. 
• Salsa - any amount of your favorite salsa will do, fresh or from a jar.
• Cheese - Mexican "queso fresco" or a favorite. Add enough to cover the refried beans. You can use cheddar, mozzarella, Monterey Jack, or a cheese blend.
• Cooking Oil - 2 tablespoons, enough to fry eggs, and heat refried beans.
• Salt and Pepper - to taste. I don't add salt to canned beans as I find them salty enough.
• Avocado - a few slices. Optional.

Directions

If salsa is stored in the refrigerator, reserve a serving amount from the jar and let the salsa reach room temperature.

For canned or homemade refried beans heat them up, even in the microwave. I microwave in 20-second increments until hot. Make sure to cover beans as they will splatter. You can just heat canned refried beans in a pot or pan, too.

Look to my Hindsight text at the end of this blog for directions and links to make Homemade Refried Beans.

Whole canned pinto beans are easily turned into Refried Beans. Just add beans with some broth to a pan and mash with a fork. Add a tablespoon of bean broth at a time to reach the desired creaminess.

Use your favorite method of frying eggs. I like mine sunny side up, but you can make them over easy, or even scrambled. I season eggs with salt and pepper, but not the beans. When eggs are done, it's time to bring it all together.

On a plate add Tortilla Chips and spread on hot refried beans. Add cheese and slide on the cooked eggs. 

Finally, top with your favorite salsa and slices of avocado. And, don't forget the hot sauce!

Hindsight

I have a Homemade Mexican Beans recipe and Refried Beans, just click here.

To make refried beans from whole cooked pinto beans, heat a teaspoon of oil in a pan or pot over medium heat and add them to the heating pan along with a tablespoon or two of bean broth. 

Mash beans with a fork or potato masher until they reach your desired creaminess.

It only took me a couple of minutes to heat through and mash. Set aside, or keep on the lowest heat. Add bean broth as needed to keep refried beans moist. (If you mash a lot of beans, then just store extra in the freezer - refried beans freeze and defrost perfectly.)

Refried pinto beans are typical for Huevos Ranchos, but mashed and refried black beans are just as delicious.

You can use any favorite cheese you have on hand. And add as much as you like. You can make this dish with one fried egg or two.

If the salsa topping is from the refrigerator make sure to allow it to reach room temperature. You can also zap salsa in the microwave in 15-second increments, but make sure to cover the heating bowl, as tomato pieces will splatter when hot!

I have a bunch of Salsa Recipes, just click on any name to view: tangy Roasted Salsa Verde (tomatillo,) Red Chili (2 dried types - but the same recipe,) Pico de Gallo, and Mango Salsa.

Cherry Pancakes - Video Recipe

It's cherry season in California and now is the time to get them cheap. They come on sale at my local 99c Only Store and Latin market for, you guessed it, 99 cents per pound. So watch my video below to get a breakfast recipe I think you will enjoy: Cherry Pancakes.

Cherry Pancakes - Video

Play it here. video runs 1 minute 46 seconds.

My YouTube video link for viewing or embedding, just click here.

Cherries are notoriously expensive, but for a month or so they come down in price, and I always get a few large bags during the summer season. At first appearance, they are around $2 per pound, but wait a week or two and the price quickly drops.

I like to add them to yogurt or as a mealtime dessert -- I'll also nibble from small bowls throughout the day. They are especially good in pancakes like almost any seasonal fruit would be. And if cherries are too expensive or hard to get, you can substitute with your own local fruit stand favorites, or even can/jar cherries.

They are a little messy to work with though, so you want to rinse off any surfaces that the cherry juice pools on, and especially clothing or kitchen towels.

It's much easier to just pop one in your mouth and chew around the cherry pit. But for pancakes, it's best to slice around the cherry pit and twist cherry halves apart, then dig out the cherry pit. Once you get going it only takes a few minutes to get a cup full for my Cherry Pancake recipe.

A chopstick or plastic straw can push out a cherry pit, too. You can go online to get a special device that pits them as well.

For the pancake batter, I use a commercial brand. If you have a homemade recipe then use it. I can get a large box of dry pancake batter at my local 99c only Store. The regular grocery store sells it cheap enough, too.

Start your day right, with my fruity cheap$kate breakfast of Cherry Pancakes.

Ingredients (2 servings, using a pancake mix)

• 1 cup Pancake Mix - use any favorite.
• 3/4 cup Water - okay to use milk for a richer pancake batter.
• Handful of Cherries - sliced or chopped. Use any cherry amount that suits your taste. Okay to substitute with any fresh seasonal fruit like blueberry, peach, apricot, strawberry, and even sliced banana or canned fruit.
• 1 tablespoon of Cooking Oil - to grease skillet. I like coconut oil. Add more when needed, depending on how many pancakes you make.
• Butter and your favorite Pancake Syrup - add as much as you like. I sometimes substitute coconut oil for butter.
• Okay to use vegan pancake batter.

Directions
Prepare pancake batter according to package directions. My pancake mix calls for 1 cup of flour and 3/4 cup of water.

Mix pancake ingredients in a bowl. When mixed it will be like thick country gravy.

Start to heat the pan over a medium/low heat.

Rinse off cherries. Removing the cherry pit is messy, with red juice that will stain clothing or a wood cutting board, so don't wait too long to rinse off any juice that gets onto surfaces or clothing.

I like to slice cherries this way: Cut through to the center of a cherry and rotate while slicing all the way around and twist the cherry apart. One-half of the cherry will have the cherry pit. Slice around the pit to remove.

You can let the cherry pieces be on the large size.

I like to place fruit down on the pan first so it is in direct contact with the skillet for a little caramelization. You want to pour batter on the sliced cherries so it sticks to the pancake when you flip it. 

Okay to mix sliced cherries into pancake batter.

Add oil to the pancake pan and pour on the pancake batter. Brown each side of the pancake. Mine took about 2-3 minutes for each side. It really depends on how hot your pan gets. The box directions above mention the cooking time to brown each side as 1.5 minutes each....hmmmm, they must be using a super hot pan!

If you want a dark brown pancake presentation, then just cook one side to get the right amount of brown, then cook the other side for a minute, to finish cooking through the raw batter. Serve browned side up, on the plate.

Serve hot with melted butter or coconut oil, and your favorite pancake syrup.