Apples for Breakfast

How about apples for breakfast? I agree, that they are fine they way they are, but pancakes are fun!

◊◊◊

Whole Wheat Apple Pancakes

Makes 12 3˝–4˝ pancakes

{WET}

1 large apple, peeled, seeded and finely chopped

1 cup milk, preferably at room temperature

1 egg, beaten

1 t spoon vanilla extract

1 T spoon sugar

2 T spoons vegetable oil

{DRY}

1 cup whole wheat flour

1 t spoon baking soda

1 1/2 t spoon baking powder

1 t spoon ground cinnamon

pinch of salt

• Combine all the wet ingredients in one bowl, whisk together;
• Combine all the dry ingredients in another bowl, mix;
• Mix together wet and dry, whisk a little bit (don't over-mix) and let the batter rest while you prepare the griddle (if using an electric griddle, heat to 350°F);
• Ladle 1/4 cup of batter on a hot griddle, fry for 3 minutes and when the bubble appear, flip to fry for another 3 minutes;
  

Serve topped with some home-made butter and drizzled with honey.

Earl Pearl Grey

Last Tuesday Jamie Oliver's Food Revolution team hosted a twitter contest for a best smoothie. The timeline was filled with unique healthy and delicious ideas for this frothy concoction each creatively named. I decided to participate and first mix I had in mind was ingredients of my all time favorite drink—Earl Grey tea with pear and bergamot. I called it Pearl Grey Smoothie.

Although I don't have any idea where to find this exotic pear shaped citrus, I still wanted to combine the flavors of this tea, so I combined pear with cardamom, that reminds me of the bergamot some how plus it is used in drinks such as coffee and tea.

Now that I write this I realized, I could have added lime in lieu of bergamot… I'll do it next time!

Anyway, the smoothie came out great! Refreshing and rich as it is mildly sweet from the bosc pear. You know, it would be a perfect morning drink to kill the bad breath. Yogurt have active cultures that kill bad breath bacteria plus cardamom is known to be tough on them as well.

◊◊◊

Pearl Grey Smoothie

Makes 1 16 oz glass

1 cup organic whole yogurt

1 organic bosc pear, peeled, cored and cubed

4-5 cardamom pods, seeds removed and ground

Combine all the ingredients and blend until smooth, enjoy!

So wake up and smell the cardamom!

Instant Healthy Breakfast

This is a quick post about a new (at least for me) idea for instant breakfast. I love a bowl of warm quick oatmeal as my fist dish of the day but it seems not so quick when I try to enrich it with other ingredients. So I pack these little bowls of 1/2 cup of quick oatmeal, 1 T spoon of milled flax seeds, 1 T spoon of raisins and another T spoon of dried cranberries plus some crushed unsalted nuts and store it closed. Every morning I have a ready to go whole instant breakfast—I just transfer the mix to the serving bowl and pour 1 cup of boiling water. Mix and let stand for couple of minutes and viola—enjoy your instant bowl of wholesomeness!

Banana NOT Cookies—Scones!

Banana nut bread was one of the first recipes I've tried when I braved to bake for the first time. I'm still learning this mathematically meticulous science—yes, cooking is art, baking is science—but I do sometimes venture to mash up different recipes to make my own creations.

This time I've decided to make banana nut cookies. I merged the recipe of banana nut bread with a recipe for cookie and set off to bake them. Little did I know that I miscalculated flour and the size of the cookies—they came out of the oven looking like scones. And we liked them!

◊◊◊

Banana Nut {Not Cookies} Scones

WET:

1 cup brown sugar

2 sticks of unsalted butter, softened

3 over ripen bananas, mashed

(I cut a tip off and squeeze them like from the tube)

1 teaspoon vanilla extract

DRY:

3 1/2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup chopped walnuts

1. In a bowl, beat together butter and sugar until creamy, add bananas and vanilla and mix it all well;
2. In another bowl, combine flour with soda and salt;
3. Add dry mixture to the wet and mix all until well combined (about 5 minutes on high). Then fold in the nuts;
4. Refrigerate the batter for few hours, overnight perhaps if you're want to bake the scones for breakfast;
5. Preheat oven to 350° F and line a cookie sheet with parchment paper or silicone mat;

Scoop on a prepared baking sheet, about 1˝ apart and bake in the preheated oven for 25-30 minutes or until the toothpick comes out clean.

I was a bit chewed up that the cookies didn't melt, but I gladly chewed the doughy scones up instead!

Cookie, please

Just when we thought we won't see snow again, winter decided to remind us--it is still February! More snow is here. Well, let's put the kettle on, brew some Earl Grey and enjoy it with some delicious home made oatmeal cookies that are good enough to eat for breakfast!

I usually use the recipe on the back of the lid of the Quaker Oats can. The recipe is called "Vanishing Oatmeal Raising Cookies". Only in our house they do not vanish unless I eat them: nobody likes these, especially after my husband started to make his chocolate-chip cookies. I, for one, rather eat oatmeal ones.

But they got boring. A little. So I tried something different. Instead of raisins, I used dried cherries; I added 1/2 cup of white chocolate chips in lieu of white sugar and omitting vanilla extract (since the chips already have some flavor) I added lemon zest. Turned out delicious! Now these were vanishing right before my eyes--everybody loved them!

◊◊◊

Really Vanishing Oatmeal Lemon Cherry Cookies

DRY:

1 1/2 cup all purpose white flour

1 t spoon baking soda

1/2 t spoon salt

3 cups plain quick oats

WET:

2 sticks unsalted butter (1/2 pound) softened

2 whole large eggs

1 cup firmly packed brown sugar

2 T spoons lemon zest (from 2 medium lemons)

1/2 pound dried cherries

1/2 pack (1 cup) white chocolate chips

1. Heat oven to 350°F.
2. In a bowl mix together DRY ingredients: flour, baking soda, salt and oats, mix with a wooden spoon.
3. In another bowl, mix WET ingredients: butter, eggs and sugar and beat until creamy with an electric mixer on medium speed for about 2 minutes. Mix in the zest
4. Combine both DRY and WET and beat for about a minute until all mixed together. Fold in cherries and chocolate chips.
5. Spoon batter by tablespoonfuls onto ungreased cooking sheet and bake in pre-heated oven for 12-14 minutes or until golden brown.
6. Remove from the oven, let cool on a cookie sheet for 1 minute then transfer to a wire rack to cool completely.
7. Enjoy with a cup of fresh brewed tea.

There's an Arabic saying: February comes with no shoe laces tied. But spring will tie them before we know it!

I just want some sunshine

...as you can tell.

Here's another warm and fruity breakfast idea. Please forgive me for using this barley flour in almost everywhere I make these days. I just happened to like it. Plus the novelty of it didn't wear off yet. Just give me another week! It is good for you, after all.

I'll be short today. Studded with tart cranberry gems these muffins are perfect start for a grey winter weekend. And Tutti-Fruitti!

◊◊◊

{7} Cranberry Orange Multigrain Muffins

DRY

3/4 cup whole wheat flour

3/4 cup barley flour

3/4 cup quick oats

2/3 cup sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

pinch of salt

WET

2 whole eggs beaten

1 cup buttermilk

1/3 cup vegetable oil

2 Tablespoons orange zest

1 teaspoon vanilla extract

+1 cup dried unsweetened cranberries

1. Heat the oven 400°F, line muffin or cupcake pan with paper liners
2. Combine all DRY ingredients
3. Mix all the WET ingredients
4. Beat DRY and WET together until combined (don't over-mix) and fold it cranberries
5. Fill muffins 2/3 way and bake for 20 minutes or until inserted toothpick comes out dry.

~~~

Now, you can use the oranges that you turned bold when collecting the zest for decorating muffins. Peel then and slice across. Put them on each muffin before baking. After, you can sprinkle some granulated sugar or sugar syrup (1/2 cup of confectioner's sugar mixed with 1/4 cup of milk)

You can always substitute barley flour with whole wheat or all purpose flour.

Orange and Ginger Pancakes

In places, where winter takes on its full forth it isn't easy to enjoy the weather. But as my dear friend pointed out yesterday, nature has no bad weather--we should accept and enjoy it. I think all we need is to add a little sunshine!

Flavors like ginger, honey and zesty orange make these pancakes a sunshine on a plate: warm, yellow and tasty! To add more warmth, I served it with orange slices. If sun had a taste, it would definitely taste like ginger, orange and honey!

The only "set back" for this recipe is that you need to shave the oranges, carefully! You only need the top layer of the zest. It is where all the oil and flavor is stored. The pith (white layer) is bitter and can ruin the recipe. That's why you would need to use fine Microplane zester/grater. It might seem a bit expensive, but trust me, it is totally worth it because you can use this "magic wand" for many kitchen tasks! After shaving the oranges, peel them and segment. Squeeze the juice into the bowl with slices and set aside.

◊◊◊

{6} Orange Ginger Pankakes

WET:

16 oz buttermilk room t°

1/3 light vegetable oil (I used grape seed oil here)

Grated zest of 2 medium oranges (save these oranges for garnishing)

2 whole large eggs, beaten

DRY:

1/2 cup all purpose flour

1 cup whole wheat flour

2 teaspoons baking powder

1/2 teaspoon balking soda

pinch of salt

2 tablespoons white sugar

2 teaspoons ground ginger

1. Mix WET ingredients and whisk them until combined;

2. Mix DRY ingredients and add them to WET mixing with a whisk until all incorporated, don't over-mix; let stand until griddle is ready;

3. Heat a non-stick pancake griddle;

4. Measure 1/4 cup batter and pour on the hot griddle. Flip when bubbles appear and fry the other side.

5. Serve drizzled with honey and topped with orange segments, enjoy!

Staying Warm and Cozy

Kids were off today. Wind had subsided. Snow was still falling, making everything sterile and quiet. I love this kind of winter weather, especially when I’m inside with a cup of warm freshly brewed tea, and a bread pudding in the oven, filling the air with vanilla sent.

This morning resembled a winter wonderland and I was inspired to make something cozy and slow for breakfast. We had bought an imported Italian cake yesterday and still had some left overs. Three quarters to be exact.

This particular cake, named Panettone, coming all the way from Italy, is already a bit dry when you buy it and keeping it for later didn’t appeal to me for it will only get harder! So, I used it in lieu of plain bread to make bread pudding: “Pane” in Panettone is Italian for “Bread”. Usually this cake is made with raisins, cranberries, or orange peel, but the one I had was plain. I used my own dry fruit and walnuts for the pudding, making this recipe is another Tutti-Frutti breakfast!

{5}Panettone Bread Pudding with Dry Fruit and Walnuts

Panettone cake, cut in 1 inch cubes

4 whole large eggs

1 cup milk

1 cup heavy cream

¼ cup white sugar

pinch of salt

½ cup chopped walnuts

1 cup mixed dry fruit

Some confectioner’s sugar for serving (optional)

1. Heat oven 350°;

2. Arrange chopped bread, dry fruit and walnuts in a baking dish (lasagna pan will do);

3. Beat eggs in a bowl with sugar and salt, add milk and cream and mix it all until combined. Pour egg mixture over cake;

4. Bake for 40 minutes or until the toothpick inserted in the center of the dish comes out clean;

5. Serve in a bowl dusted with a little bit of confectioner’s sugar.

Chocolate and Raspberry Waffles

It was a snow day! The fist one this winter, which is not so typical. Usually we'd have at least a couple by now. This year we're lucky, or not. Depends how you look at it.

Never the less, an unscheduled day off usually means a nice extra long breakfast.

Today's idea--waffles. And as if having waffles wasn't good enough--chocolate waffles. During winter days I like to keep few things on hand and chocolate powder is in top 5. It is essential for most baking during long cold winter night as well as for dinner recipes. But this is a subject of a different post.

Now, chocolate always goes good with raspberries. It's a classic combination. That's why to this adapted chocolate waffles recipe I added frozen berries during frying. Frozen berries is another to go item during winter. It's a perfect reminder of warm summer and I try to freeze them myself. Another reminder of sunny summer days is my home made jam. And I used it here too. I took a cup of raspberry jam and simmered it with a 1/2 cup of water to make raspberry syrup to cover out waffles: combine water and jam in the sauce pot and bring to boil stirring constantly; turn down the heat to low and let simmer uncovered while you cook waffles--by then it'll get thick enough to pour over waffles.

Here it is--another addition to my Tutti-Frutti Breakfast collection. You know, chocolate is a fruit too!

Chocolate Raspberry Waffles

WET

3 large whole eggs, beaten

1/2 stick (2 oz) unsalted butter, melted or 1/3 cup light vegetable oil

1 teaspoon vanilla extract

2 cups (16 oz) buttermilk at room tº

DRY

1 1/2 cup all purpose flour

3 Tablespoons white sugar

1/2 cup cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1 /2 teaspoon salt

1 cup frozen raspberries (slightly thawed)

1/2 cup semi-sweet chocolate chips

1 cup (8 oz jar) raspberry jam/preserves

1/2 cup water

1. Preheat waffle iron according to manufacture's directions.

2. Mix WET ingredients in one bowl adding the buttermilk last

3. Mix DRY ingredients in another bowl

4. Combine two together and whisk until all incorporated and stir in chocolate chips. Let the batter stand a little bit.

5. Ladle the recommended amount of the batter onto the hot iron (I use the square one and ladle 1/4 cup per waffle), add about half a dozen raspberries, close iron and cook until the waffle is crispy on both sides (usually the iron beeps or turns off the light when the waffle is done)

6. Serve with some whipped cream, raspberry syrup (see instructions above) and more chocolate chips and raspberries.

You can also freeze the leftover waffles (never the batter) wrapped in aluminum foil for next morning to heat them in a toaster.

Tutti-Frutti 3: Lemon Cake Waffles

As many of us, on one hand, I like to buy fresh seasonal vegetables and fruits at its best that means in season; on the other hand, I love having variety. However, during winter months here in North Ease the variety is quite scarce. Thank God for ever fruitful California and Florida! And citruses are at their best this time of year no matter what state they are coming from! One of my favorites, of course, lemons! As an old cliché goes, when life gives you lemons, make... well, I made lemon cake waffles. Kids absolutely loved them and ask for them almost every day. Good thing I can make an extra batch or two on weekend and then freeze them for the rest of the week so they can just pop them into the toaster and have some waffles for breakfast—kids, too, like variety! Tutti-Frutti Breakfast recipe number three: Lemon Cake Waffles. I used poppy seeds here; although I understand not everyone favor these little black dots. If you do not, just omit them.

◊◊◊

Lemon Cake Waffles

WET:

4 oz unsalted butter, melted OR 1/4 cup vegetable oil

16 oz cultured buttermilk room temperature

3 whole large eggs

1 tea spoon vanilla extract

Lemon zest from one medium lemon, about 2 Table spoons

DRY:

3 Table spoons sugar

2 cups all purpose flower

1 tea spoon baking soda

1 ½ tea spoon baking powder

½ tea spoon salt

1 ½ teaspoon poppy seeds (optional)

(wet+dry+fry+serve)

Mix all WET in one bowl, mix all DRY in another and then combine both mixtures and whisk until smooth. Fry waffles on a preheated waffle iron, according waffle iron instructions. Serve with warm maple syrup or raspberry jam/syrup.

***

Kids can help with measuring the ingredients and mixing the batter.

If you cook few batches ahead, just wrap them into a sheet of aluminum foil, 4 per “package” and freeze. When ready to eat, toast them in your toaster on medium setting with “defrost” option.

====================================

Я стараюсь употреблять только свежие местные продукты и по возможности в сезон. Мне бы хотелось жить в таком климате, где круглый год спеют свежие овощи и фрукты, но увы. Хотя не так всё плохо—есть Калифорнийские и Флоридские цитрусы зимой! Мой самый любимый цитрус—это лимон. В это трудно поверить, но это так! Он просто маленькая бомбочка, напичканная витамином Ц, и его можно и есть и пить! И, конечно же готовить! Американцы говорят, если жизнь посылает лимоны—сделай лимонад. А я сделала вафли с лимоном... Третий рецепт серии завтраков Тутти-Фрутти: Лимонные Вафли. Я добавила в тесто маковое семечко, хотя не все добродушно к нему относятся. Если не желаете, можно не использовать.

Лимонные Вафли

Нам понадобится:

ЖИДКИЕ ингредиенты:

70 гр сливочного масла, растопить (или ¼ стакана-около 70 гр- светлого растительного масла)

1 литр кефира, комнатной температуры

3 целых крупных яйца

1 чайная ложка ванилина (экстракта ванили)

Тёртая цедра 1 среднего лимона, около 2 столовых ложек

СУХИЕ:

3 столовые ложки сахара

2 стакана белой муки

1 чайная ложка соды

1 ½ чайной ложки разрыхлителя (baking powder)

½ чайной ложки соли

1 ½ чайной ложки семян мака (не обязательно)

(жидкие+сухие/перемешать+поджарить+подавать)

В отдельной посуде перемешать ЖИДКИЕ ингредиенты, в другой—СУХИЕ, затем смешать вместе до образования однородной массы; подогреть вафельницу пока тесто «отдыхает». Жарить вафли соответственно инструкции вашей вафельницы. Подавать полив кленовым сиропом или малиновым вареньем/сиропом.

***

Детки могут посодействовать в измерении ингредиентов и их смешивании.

Можно приготовить вафли «впрок»: поджаренные вафли завернуть в алюминиевую фольгу, по 4 вафли на «упаковку». Заморозить и хранить до востребования в морозильнике. Для того, чтобы разогреть, воспользуйтесь тостером, подогревая вафли на средней настройке используя функцию размораживания (defrost)—каждое утро дети сами себе могут «приготовить» таким образом вафли! Они же тоже любят разнообразие!

Tutti-Frutti 2: Banana Pancakes

So far this winter we didn't have any, it's only December, but delay openings at school are winter's little treats for us and for kids. I try to make it even more *special* by whipping up a batch of our favorite pancakes: BANANA!

You probably have a couple of them, rotting quietly in the fruit bowl, abandoned by everyone. Altho they look scary, those ugly brown bananas are quite versatile, like no other, when it comes to making a batter: pancakes, waffles, muffins, etc...

And pancakes are the easiest and they too bring a smile on a snowy winter morning! If you think that making home-made pancakes is hard, think again. So skip the pre-mixed box and do some measuring on your own! The basic home-made pancake ingredients are as simple as flour, baking powder (powder, not soda, comes in a cylinder can), sugar, salt—for dry; milk/buttermilk/yogurt/cream, eggs, butter/oil--for wet. So they vary from recipe to recipe, but the concept is, again, very easy: mix dry, mix wet and then fold them together. So Tutti-Frutti Breakfast recipe number two:

◊◊◊

Banana Pancakes

DRY

¾ cup all-purpose flour

¾ cup all-purpose wheat flour

1 ½ teaspoon baking powder

2 Table spoons sugar

¼ teaspoon salt

WET

2 whole large eggs

1 teaspoon vanilla extract

2 very ripe bananas, mashed

1 cup milk @room temperature

½ stick unsalted butter, melted (of use ¼ cup of cooking vegetable oil)

(wet+dry+fry/flip+serve)

1. Wet ingredients: beat eggs, vanilla, mashed bananas, milk and mix all until smooth.
2. Mix together flour and baking powder, sugar and salt and gently fold it into the wet mixture. Let stand for a bit, while you get the element ready.
3. Fry pancakes on a griddle, flip when starting to bubble.
4. Serve with warmed strawberry syrup, whipped cream, and fruit. Enjoy!

***

Kids can help measuring the ingredients and mixing the batter, since you only need to do it manually.

======================

Зимняя погода в наших краях часто способствует тому, что школа открывается на час или два позже, до тех пор пока не расчистят дороги для школьных автобусов. Это конечно не всегда удобно, но я считаю, что когда за окном непогода, значит надо немножко подождать и посидеть дома. Пока сидим дома, давайте приготовим что нибудь вкусное и полезное, а главное, что-нибудь особенное для школьников--как бы они не любили общепитовские завтраки в школе, я уверенна это блюдо они полюбят ещё больше!

Приготовление блинов может показаться трудным. Но это не так. Главное запомнить следующую комбинацию ингредиентов для домашних блинов: сухие--мука, разрыхлитель (тот, что продают в цилиндровой упаковке, baking powder), сахар, соль; и жидкие--молоко/сливки/кефир, яйца, масло (либо растопленное сливочное, либо светлое растительное). Это основное. И основной метод: смешать отдельно сухие, отдельно жидкие ингредиенты, а потом, добавив мокрые в сухие, слегка всё перемешать, вкрации: (сухие)х(жидкие)=тесто на блины.

Итак, рецепт завтрака Тутти-Фрутти номер два:

Банановые Блины

Нам понадобится--

СУХИЕ

¾ стакана (200 гр) белой муки

¾ стакана (200 гр) серой муки

1 ½ чайной ложки разрыхлителя (baking powder)

2 Столовые ложки сахара

¼ чайной ложки соли

ЖИДКИЕ

2 крупных целых яйца, взбить

1 чайной ложки ванилина (экстракт ванили)

2 переспелых банана, размять

1 стакан (250 гр) молока комнатной температуры

½ брусок (125 гр) сливочного масла, растопить (или 60 гр светлого растительного масла)

(жидкие+сухие+взбить+поджарить+подать)

1. Жидкие ингредиенты: взбитые яйца, экстракт ванили, бананы, масло и молоко перемешать до однородной массы;
2. Смешать отдельно сухие ингредиенты: муку, разрыхлитель, сахар, соль, а затем влить сюда жидкую смесь и всё хорошо перемешать венчиком в ручную; дать массе постоять пока подогревается сковородка;
3. Жарить блины на среднем огне на заранее разогретой сковороде с непригарающей поверхностью, по ¼ стакана теста (около 60 гр) на каждый блин. Когда появятся пузырьки, перевернуть блины лопаточкой;
4. Подавать с клубничным сиропом (или вареньем) и взбитыми сливками. Можно украсить клубникой, если есть. И есть их, и есть!!!

***

Детки могут помочь замерять ингредиенты и замешивать тесто, так как мешать его можно и венчиком.

Tutti-Frutti 1: Orange Creamsicle French Toast

I will not be the only one to admit that winter is a drag. Everything around you suddenly turns into melancholy when you look out to the ash colored skies or gaze through the emptiness of the tree branches that remind barbed wire. The things that balance chemicals in one's brains are certainly lacking: green, sun, and vitamins...

Never the less, winter inspires me. For instance, it inspired me to make a collection of breakfast recipes that may not only fill you up, but might help you with this winter doldrums. I called it Tutti-Frutti Breakfasts. I take a fruit for each breakfast recipe, as fruits are known as rich vitamins source (besides the vitamin pills) and vitamins are known to bring chemical balance back in tack. The recipes are simple and quick. So, here comes the first one.

◊◊◊

Orange Creamsicle French toast

(Beat, dunk, fry, serve!)

4 slices of whole wheat bread

2 whole large eggs

1 table spoon orange zest

1 teaspoon cinnamon sugar (or regular sugar+1/4 teaspoon ground cinnamon)+more for garnishing

1/2 teaspoon vanilla extract

1 table spoon heavy cream/half and half

a tad of butter for frying

1. Beat eggs in a bowl then add orange zest, sugar, vanilla, and cream stirring until all combined.
2. Dunk bread slices into the mixture and
3. Fry on heated and buttered non-stick skillet, on a medium heat until golden brown, flip and repeat.
4. Serve with maple syrup, sprinkle of cinnamon sugar and slices of oranges on a side.

Serves 2 (2 slices each serving)

=========================

Я не открою Америку, если скажу, что зима может быть долгой и нудной. И это не только потому, что холодно, а потому, что нам не хватает витаминов и солнечных лучей. Если за солнечными лучами нам всё таки придётся выходить во двор, то для того, чтобы получить витамины, не обязательно морозить нос. Можно просто приготовить завтрак. И ключевым ингредиентом сделать фрукты--так как они являются хорошими источниками витаминов (помимо синтетических в таблетках). Об этом не мало пишется и говориться, но я не буду докучать своих читателей этими фактами. Пойдём на кухню, готовить наш первый рецепт завтрака:

◊◊◊

Апельсиновые сладкие гренки

Нам понадобится:

4 ломтика хлеба из грубой муки

2 крупных яйца

1 столовая ложка апельсиновой цедры

1 чайная ложка коричного сахара (или чайная ложка простого белого сахара+1/4 чайной ложки тёртой корицы)+щепотка для сервировали

1/2 чайной ложки ванилина (ванильного экстракта)

1 столовая ложка сливок или цельного молока

сливочное масло для жарки

1. Взбить яйца и добавить цедру апельсина, сахар, ванилин, сливки и всё это перемешать до однородной консистенции
2. Промокнуть с обоих сторон хлеб в этой смеси и
3. Поджарить на подогретой и промасленной непригораемой сковороде на среднем огне до тех пор, пока гренка не станет золотисто коричневой; перевернуть и повторить
4. Подавать с кленовым сиропом, посыпав коричным сахаром (или просто тёртой корицей) и вместе с дольками апельсина

Хватает на 2 порции по 2 гренки