Breakfast for Dinner: Oatmeal Pancakes and Eggs

We often read about and see delicious looking recipes for breakfast or brunch, but don't have the time often enough to make them all in the morning (normally it's yogurt and granola).  To test out two great looking recipes we decided to have a breakfast-for-dinner night last night.  Casual nights like these are a nice change of pace from more traditional dinners, and tend to be quick and easy - an added bonus!

We had made these oatmeal pancakes once before, in waffle form, and while they were delicious didn't quite hold together.  This time, we made them into pancake form and they came out delicious.  The oats and whole wheat flour add great texture and flavor while the buttermilk and butter create classic pancake richness.  We are amazed that more pancake recipes don't call for oats, but these will certainly be a staple for us.

Alongside the pancakes we tested out a scrambled egg recipe using local eggs (a flavor that can't be beat).  These eggs are by far the best scrambled eggs we have ever eaten!  They are incredibly creamy and flavorful and it's a foolproof method that will always create perfect eggs.  We mixed the scrambled eggs with cream cheese and fresh basil and dill (now nicely growing on our balcony) which was ideal for a warm spring evening.

Give these recipes a try the next time you are looking for a relaxing brunch or a quick and fun dinner!

Oatmeal Pancakes
Adapted from eat your vegetables or you don't get dessert

1 cup oats
1 cup buttermilk (or 1 cup of milk mixed with 1 tbs of lemon juice)
1/4 cup whole wheat flour (white or regular)
1 tbs sugar
1/2 tsp baking powder
1/2 tsp baking powder
1/4 tsp salt
1 egg
2-4 tbs unsalted butter, melted

Stir together oats and buttermilk, cover, and refrigerate overnight (or during the day if you are making this for dinner).

Add remaining ingredients to oats and buttermilk and stir until just mixed.

Heat griddle over medium heat.  Form pancakes using 1/4 cup of batter and cook until golden brown on both sides.

Makes about 10 3-inch pancakes.

Herbed Scrambled Eggs
Adapted from Bon Appetit

1 1/2 tbs cream cheese
1 tbs fresh herbs, chopped (basil, dill, parsley, sage, tarragon, cilantro)
4 eggs
1/2 tbs butter
Salt and pepper, to taste

Mix together cream cheese and herbs and set aside.

Combine eggs and butter in an unheated non-stick skillet.  Set pan over medium-low heat and whisk gently.  Continue to whisk as eggs cook, being sure to scrape down sides and bottom of pan.  Cook until eggs are thickened and form small curds (smaller than traditional scrambled eggs).

Remove eggs from heat and gently fold in cream cheese mixture.  Season with salt and pepper and serve immediately.