based on my current breakfast obsession—Dutch Baby Pancakes—summer style.
If you've seen signs at your grocery store or market encouraging you to grab the peaches and nectarines now, because the season is short—listen to them! They're not lying to you. It's super short.

For about 3 weeks this last month, Trader Joe's had pre-packed crates of 16 of the juiciest, most flavorful nectarines, and I was in heaven. (Normally I avoid most pre-packed fruit there, because they're almost always rock hard. Sorry, Señor José, but when you package your fruit as tightly as a pack of batteries, I see what you're doing there.)

But these nectarines were incredible! There are still some fresh ones to be found, though, so pick some up!
Dutch baby pancakes have been an obsession of mine for a special weekend breakfast for a while. They're SO easy--you can even make the batter overnight—and take no time at all for a special weekend breakfast. Just melt butter in a cast iron pan, pour in the batter and any additions, and let it bake.

And the way the pancake will rise far above the pan while baking is pretty entertaining, I must admit. Sometimes I like to pretend that I actually don't have a ton to do on Saturdays, and I'll grab my coffee, turn the oven light on, sit on the floor, and watch it rise.
Picture
An apple-cinnamon dutch baby—a classic that I'll share soon too!
My sister-in-law and I have been sharing creative new toppings we've tried with the base recipe, and this might be my favorite so far--nectarines, walnuts, and toasty coconut!

 
 
...based on two of my favorite things—oats and peanut butter.
I think I've already admitted to the internet world that oatmeal is at the very, very top of my list of favorite foods. Sometimes the basics are the best! And when you add natural peanut butter and honey to this particular basic, it makes it even more amazing. Try it!*
Lately, though, I've been on a bit of a granola kick.

Sun coming up  much later + morning run +  extra busy at work = not enough time to cook oatmeal in the morning, apparently.

But granola and yogurt with my coffee at my desk? 

That I can manage. Searching through all the options of store-bought granola—even the varieties you can find in the bulk/natural foods section—are usually loaded with sugar and fat and it's just not worth it.
*unless you have a peanut allergy, then ignore my advice. It sucks, I swear. 

So I decided to try making my own granola. I looked at many, many recipes, and combined various ideas and measurements. Mostly, I wanted to avoid unnecessary oils and sugars, and keep it as raw as possible. 

 
 
...based on a classic whole wheat pancake recipe, plus the addition of Greek yogurt to complement the essential elements of a comforting, wholesome pancake. 
These pancakes are delightful. I made them once by combining a few recipes (as you do), jotting down the ingredients as I went. They turned out so delicious and flavorful that I decided to remake them this weekend for ze blog, and I was happily surprised to remember—I didn't have to add any sugar to them. 

(Sure, they got topped with maple syrup, but hey. Good start.)

The yogurt and pecans pack them with protein, and the whole wheat flour and sprinkled wheat germ make them deliciously hearty. 
I'm not sure how to describe these pancakes—they're rich and buttery and pancakey, and I want to say the yogurt adds a little tang to them, but I'm not sure if tang is an adjective people usually look for in a pancake description. 

So if that doesn't entice you, pretend I didn't just write that and make them anyway! I promise you won't be disappointed. 

 
 
...based on these insane waffles I saw posted a while back by Epicurious—which is a super dangerous (read: awesome) food blog to follow, let me tell ya.
OK, so the above picture is of these crunchy waffles that are perfection for a weekend morning. I spiced them up by doubling the cinnamon and adding pecans.

The below picture is of another moment of baking insanity for which I hold Epicurious responsible:
Picture
Husband's wicked birthday cake...
Picture
made with all things MAGIC.

(I will find an excuse to make this cake again.)


Alright, back to these incredible cornmeal waffles.
They have a comforting, full flavor, thanks to whole grain cornmeal, whole wheat flour, spelt flour, and hearty, old-fashioned rolled oats. 

A generous amount of cinnamon adds warmth to the taste, and pecans enhance the crunch effect you already get with the coarse cornmeal.

You should know, I had to eat a waffle in the middle of the day in order to get this post ready for you guys. Oh, the sacrifices I make...