Make the pancake batter first, shake up some Bisquick or make this delicious fool proof recipe from Deep South Dish. I found some expired milk lurking in the back of the fridge. (What? Like that never happens to you? I'm not here for your judgement.) Sour (not spoiled) milk makes a great substitute for buttermilk and is perfect for baking too. Let the batter rest while you make the rest of the breakfast. That nice crispy bacon gets cooked first. Having made bacon in a variety of ways, stove top, oven, microwave, I have to say the crispiest bacon is often made on a flat cooking griddle. The greater cooking area and precise heat control means you get the best results. While the bacon is frying get out a small sauce pan and make some blueberry compote!
1.5 pints of blueberries, separated into 3 half pint measures.
3 tablespoons of water
1/4 cup sugar
1 tablespoon of lemon juice
Take a half pint of blueberries, and put it in the sauce pan with the lemon juice, water and sugar, stir and heat on medium heat for 5 minutes. After 5 minutes, add the second half pint of blueberries, cook an additional 3 minutes and then add the last half pint of blueberries and cook for 5 more minutes. Take off of the heat and set aside until ready to serve.
The potato rosti come frozen in a box from IKEA. When the bacon is done they are simply fried in a little cooking spray on each side for two minutes, when serving top with a little bit of sour cream and a sprinkle of parsley. Keep warm, wrapped in foil and a towel until breakfast is ready.
Finally cook your pancakes, smaller cakes cook faster and are more fun to eat. Top with compote and enjoy with a nice cup of coffee or tea.
Have a great weekend!