{"id":505,"date":"2015-09-23T15:28:36","date_gmt":"2015-09-23T19:28:36","guid":{"rendered":"http:\/\/blog.thefoodstand.com\/2015\/09\/23\/2015923theyre-selling-like-hotcakes\/"},"modified":"2016-04-05T10:58:18","modified_gmt":"2016-04-05T14:58:18","slug":"theyre-selling-like-hotcakes","status":"publish","type":"post","link":"https:\/\/blog.thefoodstand.com\/2015\/09\/23\/theyre-selling-like-hotcakes\/","title":{"rendered":"They’re selling like hotcakes!"},"content":{"rendered":"

\"\"\/<\/a><\/p>\n

Photo Credit: Foodstander shannonvittoria<\/a><\/p>\n

This Saturday, September 26th, is National Pancake Day in the United States. And September is National Breakfast Month! What to write about this week? The answer is obvious. The most important meal of the day! Don\u2019t worry, we\u2019re not getting all crazy \u201ceat your breakfast\u201d on you, but judging by all the photos being posted, many Foodstanders out there must agree- we love our breakfast. Whether it be a quick, nutritious, tasty snack for the road, or an endless weekend brunch with friends, breakfast is worth celebrating.<\/p>\n

Literally meaning \u201cto break the fast\u201d of the night before, breakfast varies greatly between countries and regions. In many places, the first meal of the day is strictly savory. Traditional breakfast in Japan consists of steamed white rice, miso soup, grilled fish and green tea. And in Jamaica, ackee (a fruit in the lychee family) and saltfish is a traditional breakfast dish.<\/p>\n

Sweet breakfasts tend to make an appearance in European countries and America. We see caf\u00e9 au lait and baguette with butter and jam or chocolate-nut spread in France; Muesli is a classic Swiss favorite; and famously there are waffles in Belgium.<\/p>\n

But wait! What about the pancakes?! While many think of the pancake as an American diner staple, it was actually eaten long before the United States even existed, in ancient Greece, Rome, England and India, just to name a few. While the diner variety with wheat flour, milk and eggs is certainly a favorite… (with a pat of butter and some real maple syrup\u2026 fruit, and maybe some yogurt\u2026 toasted nuts\u2026 Mmm\u2026) it is not the only type of pancake! Johnnycake, corncake, hoecake, hotcake, flapjack, palacsinta, idli, dosa, kaiserschmarrn, okonomiyaki, blini, cr\u00eape, dutch baby\u2026 should we go on? Pancakes can be sweet or savory, and made from a variety of different ingredients such as cornmeal, rice, lentils, potatoes, and buckwheat. And regardless, they\u2019re all drool-worthy.<\/p>\n

So help us celebrate National Pancake Day this weekend, and National Breakfast Month all week long by sharing your creations on Instagram by tagging #foodstand! Can\u2019t wait to see your favorites. And in the meantime, here are a few of ours.<\/p>\n

\n

Banana-Oat Flapjacks<\/h2>\n

\"\"\/<\/a><\/p>\n

Photo Credit: Foodstander foodbymars<\/a> on her blog<\/a><\/p>\n

Sometimes I wake up and while I want to default to a healthy smoothie or bowl of (insert healthy breakfast bowl dish here)… sometimes, honestly, only a heaping plate of flapjacks will do the trick. I think you know what I’m talking about.<\/p>\n

Ingredients:<\/h3>\n

1 ripe banana (chopped)
1\/2 cup oat flour (gluten-free)
1 tsp baking powder
1\/2 cup almond milk
pinch of salt
1 tsp or spritz of coconut oil for the pan
Toppings pictured: blackberries, maple syrup, flax seed, coconut flakes<\/p>\n

Method:<\/h3>\n

Blend all ingredients together until you have a smooth batter. Heat oil on a non-stick skillet\/griddle\/cast-iron, etc. over medium heat. Spoon batter onto your skillet (I like to use a ladle) into small circles, once you see bubbles arise towards the middle of the flapjack and the bottoms are lightly browned, flip over using a spatula (a couple of minutes on each side).<\/p>\n

Serve with toppings and enjoy!<\/p>\n

\n

Featured Breakfast Recipes from Foodstand Posts!<\/h1>\n

Wondering how to make that inspiring post you saw on Foodstand?
Here are your fellow Foodstand friends with their recipes!<\/em><\/strong><\/h3>\n

\"\"\/<\/a><\/p>\n

Baby Marrow, Sausage and Feta Quiche<\/h2>\n

Homemade by JenniferEmilson<\/a>
Here’s a quiche that’s fit for Sunday brunch. Did you know that baby marrow is the name for zucchini in South Africa?<\/p>\n

Ingredients:<\/h3>\n

Crust (adapted from Asparagus Goat Cheese Galette<\/a> by Simple Bites<\/a>):<\/strong>
1 1\/4 cup unbleached white flour
1\/4 teaspoon salt
8 tablespoons frozen unsalted butter, cut into small pieces
1\/4 cup plain Greek yogurt
1\/4 cup ice cold water
2 teaspoons lemon juice
Filling:<\/strong>
1 zucchini or baby marrow, sliced into half moons
1\/2 onion, finely chopped
1 hot Italian sausage, casing removed
3\/4 cup feta, crumbled
1\/2 cupped grated mozzarella cheese
4 extra large eggs
1 cup cream
1\/4 tsp salt
1\/2 tsp pepper
1\/2 tsp dried thyme (or 1 tsp fresh chopped thyme)<\/p>\n

Method: <\/h3>\n

To prepare crust, combine flour and salt in the bowl of a food processor. Pulse twice to combine. Add butter and pulse until mixture resembles coarse meal. Transfer mixture to a large bowl. In a smaller bowl, whisk together yogurt, water, and lemon juice. Pour over flour mixture and use hands or a wooden spoon to form dough into a ball. Wrap in plastic and store in freezer for 20 minutes.<\/p>\n

In a frying pan, Saute zucchini in 2 tsp olive oil till just softened. Remove from pan and set aside. Saute onion in 2 tsp olive oil till golden. Add sausage, breaking it up into small pieces and cook till well browned. Remove from pan into a bowl, draining any fat from meat and onions.<\/p>\n

Preheat oven to 375 degrees Fahrenheit. On a well floured surface roll out dough to fit a 10 or 11 inch tart pan with removable bottom. Fit dough to pan and up the sides, trimming any excess. Spread out the onion and sausage mixture evenly on prepared dough. Layer the mozzarella cheese over the sausage. Then layer the zucchini. And then spread out the crumbled feta cheese.<\/p>\n

Beat eggs, cream, salt, pepper and thyme together and pour over the filling. Bake 30 minutes or until filling is set and crust is golden brown.<\/p>\n

 <\/p>\n

\"\"\/<\/a><\/p>\n

Yogurt Breakfast Bowl<\/h2>\n

Homemade by annefood<\/a>
Here’s a quick one that’s portable! And it’s all about the ingredients. When I make something super simple, good ingredients are more important than ever.<\/p>\n

Ingredients:<\/h3>\n

6 oz plain yogurt
fruit of choice, cut into bite-sized pieces (1\/2 peach or nectarine, 1\/2 banana or 1\/2 cup berries)
a small handful nuts, toasted until fragrant, and chopped (pecans, almonds, walnuts, hazelnuts…)
2 spoonfuls unsweetened coconut flakes, toasted until golden (keep an eye on these as they burn quite quickly!)
1 spoonful ground flax seeds
1 spoonful raw cacao nibs<\/p>\n

Method:<\/h3>\n

Yogurt in bowl. Fruit on yogurt. Then flax, nuts, flakes, and nibs. Grab a spoon. Eat. The end.<\/p>\n

\n

More Breakfast around Foodstand!<\/h1>\n

\"\"\/<\/a><\/p>\n

\u00a0<\/p>\n

Breakfast taco made with adai dosa, crepe of lentils and rice and filled with hard-boiled egg, saut\u00e9ed bok choy and radish, dressing of yogurt, hummus and Brooklyn delhi tomato achaar<\/strong><\/p>\n

Ingredients:<\/strong> Radish, egg, brown rice, chana daal, red lentils, toor daal, urad daal, bok choy<\/p>\n

Posted by: ChitraAgrawal<\/a><\/p>\n

\n

\"\"\/<\/a><\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

Woke up hungry so I made myself a two egg omelette with chorizo, mushrooms, and tarragon for breakfast<\/strong><\/p>\n

Ingredients:<\/strong> Egg, chorizo, oyster mushrooms, tarragon, parsley, black pepper, sea salt<\/p>\n

Posted by: gingerandchorizo<\/a><\/p>\n

\n

\"\"\/<\/a><\/p>\n

\u00a0<\/p>\n

Breakfast of champions! These heirloom tomatoes were impossible to pass up at the Green Market today! They look like little pumpkins!<\/strong><\/p>\n

Ingredients:<\/strong> Whole wheat bread, heirloom tomatoes, avocado, black pepper, sea salt<\/p>\n

Posted by: MrsXtina<\/a><\/p>\n

\u00a0<\/p>\n

\n

\"\"\/<\/a><\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

Dutch baby pancake baked with pineapple, topped with peaches, blueberries and currants<\/strong><\/p>\n

Posted by: cravingsinamsterdam<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Photo Credit: Foodstander shannonvittoria This Saturday, September 26th, is National Pancake Day in the United States. And September is National Breakfast Month! What to write about this week? The answer is obvious. The most important meal of the day! Don\u2019t worry, we\u2019re not getting all crazy \u201ceat your breakfast\u201d on you, but judging by all the photos being posted, many Foodstanders out there must agree- we love our breakfast. Whether it be a quick, nutritious, tasty snack for the road, or an endless weekend brunch with friends, breakfast is worth celebrating. Literally meaning \u201cto break the fast\u201d of the night before, breakfast varies greatly between countries and regions. In many places, the first meal of the day is strictly savory. Traditional breakfast in Japan consists of steamed white rice, miso soup, grilled fish and green tea. And in Jamaica, ackee (a fruit in the lychee family) and saltfish is a traditional breakfast dish. Sweet breakfasts tend to make an appearance in European countries and America. We see caf\u00e9 au lait and baguette with butter and jam or chocolate-nut spread in France; Muesli is a classic Swiss favorite; and famously there are waffles in Belgium. But wait! What about the pancakes?! […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[48],"tags":[],"_links":{"self":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/505"}],"collection":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/comments?post=505"}],"version-history":[{"count":1,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/505\/revisions"}],"predecessor-version":[{"id":1137,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/505\/revisions\/1137"}],"wp:attachment":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/media?parent=505"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/categories?post=505"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/tags?post=505"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}