We probably eat this for breakfast twice a week. Looks and tastes like lots of work but it is so simple. Preheat the oven and cast iron pan to 400 F. Four ingredients: 1 cup flour, 1 cup milk, 6 eggs and 1/2 tsp. salt go in a blender and blend until well mixed. Once oven reaches 400 F add 1/3 cup butter to the cast iron pan, close up the oven for another minute or until the butter is melted then pour in the batter and bake 20-25 minutes. Remove from the oven and sprinkle with lemon juice (we like a good three or so Tbsp.), blueberries and powdered sugar.
Same overall flavor as a yummy bowl of creamy rice pudding but it only takes 5 minutes or so using quick oats instead. We eat this at least 3 times/week and so we use half water and half milk to conserve milk but you can do all milk for an even creamier version. For Mike and I and a three year old and 20 month old we use 4 servings of 1/3 cup quick oats each which comes to 1 1/3 cup oats. We add to a small saucepan 1 1/3 cups quick oat, 1 1/3 cups water, 1 1/3 cups milk and 4 Tbsp. sugar. We bring to a boil and boil about 1 minute or until thickened but still very saucy. Stir in 1/3 cup raisins and 1 tsp. vanilla. Dish up into 4 bowls and sprinkle with brown sugar and cinnamon.
This is a favourite breakfast we learned to make in Taiwan. We substitute tortillas for the flatbread they use in taiwan. So so easy. Beat two egg and add to a frying pan that has been preheated over medium heat and has had 1-2 Tbsp. oil swirled around it. Move the pan around so that the egg spreads out to cover the bottom of the pan. Let it cook a couple seconds or until egg is about half set. Place tortilla over top and press down on it lightly. When it feels firm to the touch meaning the egg is cooked (this happens very quickly), flip the tortilla over and lightly brown the other side. Roll up and slice and serve with dipping sauce such as sweet soy paste or chili sauce. You can also add meat and vegetables such as bacon or ham, chopped green onions, corn, ect.
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