If you're like me, you like a breakfast that's ready when you are. There's mornings I really need to hit the ground running and when it's darker earlier this time of year, having something that's quick and easy, prepared ahead of time really makes those early starts much more doable!
As it turns out, the term “cowboy breakfast” originated in the old west during the time of the American frontier. The original frontiersmen and women and cowboys were hard working folks and needed a hearty, rib-sticking breakfast to get them through long days working out on the cattle drive or ranch.
They've been called Johnny Cakes, Shawnee Cakes, Hoe Cakes and more. These little pancake-style cornmeal forward patties have been ever popular in the Northeastern part of the country since the early days of European settlement. Most famous in Rhode Island, there's so many different recipe interpretations with some being flatter, fluffier and closer to cornbread than an actual pancake.
Amazing that it's even called "French Toast" as French Toast wasn't even created in France! In fact, it was created well before France even existed! Did you realize? All I know is I'm grateful the Romans, yes the Romans were thoughtful enough to design a recipe to utilize bread from the day before in a way that we consider and appreciate to be a staple on so many breakfast menus
I’m sorry you can’t lick this picture lol, but here’s a recipe so you can just get right to fixing up a breakfast that’s Mother’s Day weekend worthy! Bacon pancakes y’all, bacon pancakes. Smother these beauties with your favorite syrup and chase it with your best cup of coffee! Ingredients 1 cup all-purpose flour spooned and leveled 2 TB sugar 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp coarse salt 1 1/4 cups buttermilk 2 TB unsalted butter melted 1 lg egg 8 slices bacon Instructions Preheat griddle to 200 degrees. Whisk all dry ingredients together in...