Breakfast for Supper

Round two of recipe testing for Alicia C. Simpson’s next book involves all things breakfast…….for supper! I love breakfast for supper. I don’t have time to ever cook breakfast for breakfast anymore, so supper time’s pretty much my only option anyway. But we’ll pretend it’s by choice, okay? Okay.

The first component of B4S (Breakfast for Supper, please try to keep up) that I prepared (with a little [read: lot] of help from my Mama) was Vegetable Scramble. We begin by chopping up mystery veggies. If you don’t know why everything’s all hush-hush and top secret, please refer to my Ballpark Hotdog post tout de suite.

Fry everything up in a little oil (but I won’t tell you what kind–it’s strictly confidential, you understand).

Add some crumbled tofu….

…and a mystery substance that gives you a boost of B12, but that’s all I’m sayin’.

The end result was…how do I put it?….OUT OF THIS WORLD. I’m a gal that likes her tofu scramble and I have had a lot of good scramble in my day, but this was the best, by far. No contest. The texture, moisture ratio, and flavour were bang on. I couldn’t even bring myself to put ketchup on it (which is my favourite way to take scramble) because it was so utterly perfect without it. Phew! I’m getting all riled up just thinking about it! This is definitely my new standard scramble recipe. I just feel sorry for all y’all that need to wait months and months and months for this book to be released so you can share my joy. Trust me, Snow Peas, it’ll be worth the wait.

I made this a couple nights ago and froze the leftovers. I took a serving for din at work at my second job tonight (it was a 16 hour day–PHEW!) and I’m pleased to report that the leftovers held up beautifully to being frozen, thawed, and reheated. This recipe is absolute perfection, there’s no other way to put it.

And what goes well with tofu scramble? Pancakes, you fools! I am not breaking any confidentiality rules by posting the name of the recipe. These are Blueberry Cornmeal Pancakes. You should get the gist of what’s in them.

Once again, start with some dry ingredients.

Mix in some wet ingredients and the headlining berry.

Get a gridle hot and sprayed with some oil. I have had a habit since childhood of calling it a “hot girdle” and then giggling to myself as I flip pancakes. Ladle some batter onto that bad boy. And as we wait for them to cook, click here for the longest 15 seconds of your life.

Wait until it starts to bubble, then flip that shit!

Beautiful! After my first pancake turned out all wonderful and golden I got a bit overzealous and crammed a bit too many on the girdle. DON’T DO THIS. Biggest mistake of the day.

These pancakes are deeeeeelicious! The cornmeal crisped up to give it some crunch outside, with the inside fluffy and blueberry…y. I’m not the biggest fan (understatement of the year) of blueberries in baking/cooking, but even I enjoyed these! I found the early ones fell apart when I was flipping them, so I started to leave them a bit longer before doing so and they held together quite nicely.

They were good plain and even better with a liberal slathering of 100% Organic Canadian Maple Syrup, bitches!

MmmMMMmMMMmMmMmmmMMmMMmMMMmmmmmmmm!!!!!

Oh yes, I was quite pleased with how these turned out! I have frozen the leftovers with parchment paper layered between them, but I don’t have the highest of hopes for their resurrection. I doubt I’ll be able to just throw ‘em in a toaster and go. But we’ll see. Alicia’s recipes are blowing me away at every turn, so I might be proven wrong yet! Let’s hope so.

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Tags: Blueberries, Breakfast, Maple, Tofu