Our final recipe from “Team Grilled Cheese” comes from my daughter Shelby.  If you’ve been following along, you know I’m attempting to share a different grilled cheese sandwich with our facebook fans every day in April aka National Grilled Cheese Month.  Via text messages, recipe inspiration began to pour in.  Why not a breakfast grilled cheese?!!

You may recognize the concept popularized by McD’s but this breakfast grilled cheese sandwich is made with ‘real’ ingredients.  And this gorgeous photo from Shelby couldn’t sell it any better.

If you don’t already have a jug of this in your fridge you’re missing out.  Pure Maple Syrup is not only essential on The Real McGriddle, but it’s a wonderful natural sweetener, beautiful in dressings and marinades, and heavenly drizzled over ice cream.  When we moved south from New Hampshire I connected with a sugar house not far from our home town.  I went online and bought one jug for Shelby and one jug for us.  Best $20 I’ve spent in a long time.

I can’t thank my girls Sarah, Maya, Jen, Kate & Shelby enough for their help with my crazy idea of sharing 30 grilled cheese sandwiches in 30 days.  Just two more days to go.  I think I can.  I think I can.

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The Real McGriddle

Servings 4

Author Shelby with Lemony Thyme

Ingredients

For pancakes…

• 1 1/2 cups flour
• 3 Tbl. & 1/2 tsp. baking powder
• 1 tsp. sea salt
• 1 Tbl. sugar
• 1 1/4 cup almond milk
• 1 egg
• 3 Tbl. melted butter
• oil for grilling

For McGriddles…

• 8 strips bacon cooked crispy
• 4 eggs fried
• 4 ounces cheddar cheese shredded
• 1/2 cup real maple syrup warmed slightly

Instructions

For pancakes…

• Sift flour, baking powder, salt and sugar together. Make a well in the center and slowly mix in milk, egg and butter. Whisk well.
• Oil a skillet or griddle. Working in batches, make 8 pancakes.

For McGriddles…

• Layer pancake with fried egg, cheddar cheese, 2 strips of bacon, drizzle of maple syrup, and top with second pancake.

The post The Real McGriddle appeared first on Lemony Thyme.

This beautiful bright Sunday morning began just a wee bit earlier than we had planned, following a wonderful late evening birthday celebration with family (a now monthly “tradition” for us).  Side Note:  I believe you can claim something as a tradition when it happens three times.That’s my theory at least and we’ve actually completed the first full year rotation.  So yes, this is now a tradition and one I personally love and look forward to each month.

As it turns out Shelby spent the night with us which would mean another tradition continues, Sundays with Shelby.  And much to Lilah’s delight (the dog) she got invited to a pajama party in the guest room.  Big, BIG treat for her!  Not sure which one of them is responsible for the early rising but both were up at the crack of 7-something and within minutes the smell of coffee rolled under our bedroom door.  Isn’t morning coffee such a great thing.  We had made tentative breakfast plans before bed.  Our inspiration, apple brickle dip, which we had raked apples and spoons through at the party last night.  We weren’t sure how, but come morning we knew we once again would be spreading this goodness on something and calling it breakfast.  Now with coffee in hand the choices became Apple Muffins or Apple Pancakes?  Hmmmm…  A quick Internet search for apple pancakes turned up a nice easy recipe from Smitten Kitchen and so Pancakes it is!  However, before we start on pancakes, the beauty of brickle dip is it’s creamy buttery sweetness that comes together as the combined ingredients chill. 

For the Brickle Butter combine: 8 oz. block softened cream cheese, 1/2 cup brown sugar, 1/4 cup white sugar, 1 tsp. vanilla, and 1 cup English toffee bits.  Mix well and chill.

Pancakes (1/2 recipe)…

In medium bowl, beat 1 egg, 3/4 cup milk, and 1/2 tsp. vanilla.

In small bowl, whisk together 1 cup flour, 1/8 cup sugar, 1/2 tsp. baking powder, 1/4 tsp. salt.

Combine dry ingredients into wet until well blended, then stir in 1 apple peeled, cored, and grated.

Cook pancakes in lightly oiled skillet over medium heat until golden brown on each side.  Serve with Brickle Butter and a swirl of pure Maple Syrup.  Glorious goodness.  Comfort food.

What a lovely sweet start to our Sunday.

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Apple Pancakes with Brickle Butter

Brickle Butter begs to have apples gently raked through it. So why not pair it with anything apple….say apple pancakes?

Ingredients

Brickle Butter

• 8 oz. block softened cream cheese
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 1 tsp. vanilla
• 1 cup English toffee bits

Apple Pancakes (1/2 recipe)

• 1 egg
• 3/4 cup milk
• 1/2 tsp. vanilla
• 1 cup flour
• 1/8 cup sugar
• 1/2 tsp. baking powder
• 1/4 tsp. salt

Instructions

Brickle Butter

• Combine softened cream cheese, brown sugar, white sugar, vanilla, English toffee bits.
• Mix well and chill.

Apple Pancakes

• In medium bowl, beat 1 egg, 3/4 cup milk, and 1/2 tsp. vanilla.
• In small bowl, whisk together 1 cup flour, 1/8 cup sugar, 1/2 tsp. baking powder, 1/4 tsp. salt.
• Combine dry ingredients into wet until well blended.
• Stir in 1 apple peeled, cored, and grated.
• Cook pancakes in lightly oiled skillet over medium heat until golden brown on each side.
• Serve with Brickle Butter and a swirl of pure Maple Syrup.

The post Apple Pancakes with Brickle Butter {Sundays with Shelby} appeared first on Lemony Thyme.

Fresh Veggie Pancakes with Tomato Salad.

Today is the day I must use up the remains of this weekend’s produce run.  I am guilty of over buying (yes dear I am admitting it) and also of over eating (claiming that one too…..boy feels good to get that out).  However, I also think I’m pretty darn good at whipping up a dish from what’s left in the fridge that needs to be eaten by tomorrow. 

We call these the “on sale” items.  Look for mushrooms in a dish real soon.  Today it’s a random assortment of veggies that all go so nicely together.  Let’s shred, dice, cut, and combine them to make these light fresh veggie pancakes.  They made a wonderful summer side dish with our baked salmon, but I could easily make them silver dollar size and serve them with fingers or forks as a simple appetizer.

Pancake ingredients adjusted according to what’s in your fridge…zucchini, summer squash, carrots, jalapeno, scallions, corn off the cob, cilantro…

Grated veggies like carrots and squashes and squeeze them in paper towels to remove excess liquid.  Then combine all ingredients and mix well.  Ladle batter into lightly oiled pan and cook pancakes until golden brown on each side.  Drain on paper towels.

Serve topped with a spoonful of tomato salad…tomato tossed with cilantro leaves, scallion, white balsamic vinegar, olive oil, sea salt & fresh cracked pepper. Delicious, easy, and oh so satisfying to see a mostly empty veggie drawer just in time for Saturday’s Farmers’ Market.

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Fresh Veggie Pancakes with Tomato Salad

Delicious, easy, and oh so satisfying to see a mostly empty veggie drawer just in time for Saturday’s Farmers’ Market.

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2

Author Libby with Lemony Thyme

Ingredients

Pancake ingredients adjusted according to what’s in your fridge…

• 1 small raw zucchini grated
• 1 small raw summer squash grated
• 1 small raw carrot grated
• 1 small jalapeno fine diced
• 3 scallions thin sliced
• 2 ears corn steamed then roasted, cut off cob
• 1 cup cilantro leaves chopped
• ½ cup flour
• ½ tsp. baking powder
• ½ tsp. salt
• ¼ tsp. black pepper
• 1 egg
• ¼ cup milk

Tomato Salad

• 1 small diced tomato
• cilantro leaves
• 1 sliced scallion
• 1 Tbl. white balsamic vinegar
• 1 Tbl. olive oil
• sea salt & fresh cracked pepper

Instructions

• Squeeze all grated ingredients in paper towels to remove excess liquid.
• Combine all pancake ingredients and mix well.
• Ladle batter into lightly oiled pan and cook pancakes until golden brown on each side.
• Drain on paper towels.
• Serve topped with a spoonful of tomato salad.

The post Fresh Veggie Pancakes with Tomato Salad appeared first on Lemony Thyme.