I’ve had a bottle of champagne hanging out in the fridge since New Year’s – and I’m tired of it taking up space. So I think breakfast for dinner (with Mimosas!) is in order. Yes, I just formed my dinner plan as an excuse to open a bottle of bubbly….but whatever….
Everybody loves pancakes – right? Well everybody in this house loves pancakes! And breakfast-for-dinner nights are always a big hit. Tonight, I’m thinking pancakes, scrambled eggs and bacon! But not just plain old pancakes – Peanut Butter Oatmeal Pancakes! Made with buttermilk and served with warm raspberry jam….Mmmm…..
Peanut Butter Oatmeal Pancakes
- 1/2 C. self-rising flour
- 1/2 C. rolled oats
- 1 T. sugar
- 1 egg
- 1/4 C. peanut butter
- 1 C. buttermilk
Combine flour, oats, sugar and set aside. In a small bowl, microwave buttermilk and peanut butter until warm (about 45 seconds). Whisk peanut butter into buttermilk until smooth. Add buttermilk mixture and egg to flour mixture. Stir until just combined.
Heat up a skillet and spray it lightly with cooking spray. Pour out pancakes making sure they do not touch. When bubbles start to form and the edges look dry, flip the pancakes. Allow to cook for 2 – 3 minutes or until cooked through.
- 5 eggs
- 1/4 C. milk
- pinch salt and pepper
- 1 T. butter
- 1/4 C. shredded cheese (if desired)
Warm up a non-stick pan on medium heat. Whip all ingredients until thoroughly combined, and lightened in color. Melt butter in preheated pan, and swirl to coat the pan. Pour in egg mixture. Allow them to cook for one minute before stirring. Stir gently, so as not to break up the curds too much. When the eggs are almost cooked through, remove them from the heat. Add in cheese, gently stir to combine.
- 1 part Orange Juice, chilled
- 2 parts Sparkling wine, chilled
In a champagne flute, pour in orange juice until 1/3 full. Slowly pour in champagne. Stop and allow bubbles to settle if needed.