The first year Jack and I were together, he was working in Austin while I was finishing college in Chicago. He’d come visit me nearly once a month. It feels like such long time ago now (11 years, yikes)… many of those early memories are fuzzy, but a few stand out.
Friday nights, I would take the blue line to the airport to “pick him up” and we’d ride back to the city together. I was always late, he was always mad (or madly in love, ha).
Saturday mornings, we would head to the Pick Me Up Cafe where he would read The Onion in print (back then I think they only distributed it in Chicago), and I would eat vegan french toast. He’d read me funny headlines and I would ramble on about how this french toast couldn’t possibly be vegan. It was that good.
This one is close, or maybe better. Even Jack was surprised it didn’t have eggs. I used vanilla Almond Breeze almond milk, millet flour, nutritional yeast, (which seems strange, but it gives it that eggy essence), cinnamon, nutmeg, and lots of maple syrup. I loved it with chewy ciabatta bread, but this would be gluten free if you sub in gluten free bread.
My mom made these for us last week while she was visiting. And I made them again for breakfast this morning. I haven’t been feeling well all week and Jack is also home from work today. Suffice it to say, we overdid it a little during the sxsw weekend… a few too many late nights, a few too many tacos from trucks. I’m calling it south-by-sickness.
The cure? Simple food. These muffins aren’t too sweet, and they’re not too indulgent. But they were the perfect little pick me up with a nice coffee to start off this slow morning.
My sister and I used to beg my mom for things like Fruity Pebbles and Frosted Flakes. She didn’t cave often, but I remember the few times she did… she’d sigh and say “If I buy this, are you really going to eat it this time?” We’d smile and nod, excited to be taking home the same colorful boxes our friends had.
We’d each eat maybe one bowl full. Then up in the pantry it would go… to collect dust and then ultimately get tossed in the next pantry clean-out. The smiling kids on Saturday morning commercials would convince us to beg again… and we’d try SO hard to like the stuff. But sugary soggy flakes and blue milk were not for us.
Especially when homemade muffins, pancakes, eggs, doughnuts, and this german(ish) apple pancake were all part of our regular breakfast rotation.
This was a staple of our childhood and my mom still makes it every time she visits.
Apples, brown sugar and cinnamon get softened in a pan with butter, and an egg mixture gets poured on top. The thin egg layer and pillowy apples create more of a custard-like texture than a traditional doughy pancake.
Bake until it puffs up and serve hot slices right out of the pan.
This is dessert for breakfast. Especially when you eat it with vanilla coconut yogurt like we did. And drink a mocha on the side. Sometimes a morning sugar rush is just what you need to welcome the day, right?
And as if this wasn’t sweet enough already, Jack still had to ask “so… you’re not going to put chocolate chips in there?” Um, no. No, I’m not… (Although, I suppose you could if you wanted too).
Happy Sunday! I hope everyone is having as good of a weekend as we are. Jack finished a major work deadline on Friday so this is the first time in months we’ve been able to spend a lazy weekend together. And what better way to spend one than with cake for breakfast?