Another great recipe from the Betty Crocker PocketChef Breakfast and Brunch cookbook, thanks to my Secret Santa Pam. I started a new tradition today of “Christmas Eve Morning Breakfast” since I never have time on Christmas to make breakfast.

6 or 7 small red-skinned potatoes, cubed (1 pound)
6 large eggs
1/3 cup milk
1/4 tsp salt
1/8 tsp pepper
2 tbsp butter
4 medium (1/4 cup) green onions, sliced
6 slices crisply cooked bacon, crumbled

In 2-quart saucepan, heat 1 inch water to boiling. Add potatoes, cover and heat to boiling, then reduce heat to medium-low. Cook covered for 6 to 8 minutes or until potatoes are tender; and drain.

In 10-inch skillet, melt butter over medium-high heat. Cook potatoes in butter 3 to 5 minutes, turning occasionally, until light brown. Stir in onions and cook 1 minute, stirring constantly.

Pour egg mixture into skillet with potatoes and onions. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid stirring constantly. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Sprinkle with bacon.

Here is the first creation from the new Betty Crocker PocketChef Breakfast and Brunch cookbook I received from my Secret Santa. This dish is great for breakfast, dessert, appetizers or just a snack! I made it in the morning and we had some for breakfast and some later for an after-dinner snack.

1 (8 oz) package of cream cheese, softened
1 (7 oz) jar of marshmallow creme
1 tbsp milk
1/4 tsp cinnamon

In a medium bowl, beat all ingredients together with an electric mixer until smooth. Serve with fruit or graham crackers for dipping.

Pancakes:
1 cup all-purpose flour
1 tbsp sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1 package (1 oz) uncooked instant farina (such as Cream of Wheat)
1 1 /4 cups low-fat buttermilk
1 tbsp canola oil
1/2 tsp vanilla extract
1 large egg
1 cup mashed banana (about 1 large)

Syrup:
1/2 cup pomegranate juice
1/2 cup maple syrup
2 tbsp pomegranate juice
2 tsp cornstarch

To prepare pancakes, lightly spoon flour into a dry measuring cup and level with a knife. Combine flour and the next 6 ingredients (through farina) in a large mixing bowl. Stir well with a whisk. Combine buttermilk, oil, vanilla and egg in a bowl, whisking well. Add to flour mixture, whisking until almost smooth. Fold in banana. Do not over-stir or pancakes will be flat and dense.

Spoon 1/4 cup batter per pancake onto a hot nonstick griddle. Turn when tops are covered with bubbles and edges look cooked.

To prepare syrup, combine 1/2 cup pomegranate juice and syrup in a medium saucepan. Bring to boil over medium-high heat. Combine 2 tbsp juice and cornstarch in a bowl and add to pan. Cook 1 minute or until thickened. Remove from heat and serve with pancakes.

Garnish pancakes with fresh sliced bananas and serve with milk and a small cup of pomegranate juice.

These were delicious! I skipped the Cinnamon Maple Syrup, the Orange Honey Butter serves as a syrup. I served these with fresh blueberries, banana slices and orange wedges. Yum!

Blue Corn Pancakes with Orange Honey Butter

1 1/2 cups all-purpose flour
1/2 cup blue cornmeal
Pinch salt
1 tablespoon sugar
1 tablespoon baking powder
2 large eggs
1 1/2 to 2 cups milk
2 tablespoons unsalted butter, melted
1 cup fresh blueberries, plus more for garnish
2 to 3 bananas, peeled and sliced
1 orange, cut into wedges
Orange-Honey Butter, recipe follows

Preheat a nonstick griddle. Preheat the oven to 200 degrees F.

Mix together the dry ingredients in a medium bowl. Beat the eggs and 1 1/2 cups of the milk in a medium bowl until combined, then stir in the melted butter. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the blueberries. If the batter seems too thick, add some of the remaining milk.

Ladle approximately 1/4 cup of the batter onto the griddle for each pancake. Cook until the bottom is light golden brown, flip, and continue cooking for about 30 seconds. Remove to an ovenproof plate and keep warm in the oven until ready to serve. Serve 3 pancakes per person with a dollop of orange-honey butter, cinnamon maple syrup, and bananas. Garnish with blueberries dust with confectioners’ sugar.

Orange-Honey Butter:

3 cups fresh squeezed orange juice
2 sticks butter, slightly softened
2 tablespoons honey
Pinch salt

Place orange juice in a small non-reactive saucepan over high heat and reduce to 3 tablespoons. Place butter in a bowl and add the orange syrup, honey, and salt; mix until combined. Scoop into a large ramekin, cover with plastic wrap, and refrigerate until firm, about 2 hours. Reheat slightly before serving.

Okay, I haven’t actual made this dish yet, but I saw it on an episode of the Food Network’s Boy Meets Grill with Bobby Flay and have been wanting to try it since. Maybe this weekend…

Blue Corn Pancakes with Orange Honey Butter and Cinnamon Maple Syrup

1 1/2 cups all-purpose flour
1/2 cup blue cornmeal
Pinch salt
1 tablespoon sugar
1 tablespoon baking powder
2 large eggs
1 1/2 to 2 cups milk
2 tablespoons unsalted butter, melted
1 cup fresh blueberries, plus more for garnish
2 to 3 bananas, peeled and sliced
Orange-Honey Butter, recipe follows
Cinnamon Maple Syrup, recipe follows
Confectioners’ sugar, for garnish

Preheat a nonstick griddle. Preheat the oven to 200 degrees F.

Mix together the dry ingredients in a medium bowl. Beat the eggs and 1 1/2 cups of the milk in a medium bowl until combined, then stir in the melted butter. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the blueberries. If the batter seems too thick, add some of the remaining milk.

Ladle approximately 1/4 cup of the batter onto the griddle for each pancake. Cook until the bottom is light golden brown, flip, and continue cooking for about 30 seconds. Remove to an ovenproof plate and keep warm in the oven until ready to serve. Serve 3 pancakes per person with a dollop of orange-honey butter, cinnamon maple syrup, and bananas. Garnish with blueberries dust with confectioners’ sugar.

Orange-Honey Butter:
3 cups fresh squeezed orange juice
2 sticks butter, slightly softened
2 tablespoons honey
Pinch salt
Place orange juice in a small non-reactive saucepan over high heat and reduce to 3 tablespoons. Place butter in a bowl and add the orange syrup, honey, and salt; mix until combined. Scoop into a large ramekin, cover with plastic wrap, and refrigerate until firm, about 2 hours.

Cinnamon Maple Syrup:
2 cups pure maple syrup
2 to 3 cinnamon sticks
Heat syrup and cinnamon sticks over low heat for 10 minutes. Remove and let steep for 1 hour. Remove sticks and pour into a small pitcher.