Breakfast

In the summer of 1966 I worked as a dishwasher in a summer camp near Hunter Mountain in upstate New York. This was in the pre-automatic dishwasher days meaning dirty dishes were dumped in a super hot sink of soapy water and washed and dried by hand. I used to come in around 6 a.m. to clean the breakfast pots and pans. Henry, a very tall, rail thin man who had been a cook in World War II in Europe, had gotten there at least an hour before me; I usually found him smoking a filterless cigarette and slowly beating  powdered eggs and water in a huge stainless steel bowl or ladling out pancakes on the football field-size griddle.

Though he was cooking for well over 150 people every morning he never seemed to be in a rush. Though there was no air conditioning and an eight burner stove going full blast, Henry barely broke a sweat. I started sweating from the moment I got there; and being a not very bright 14-year-old, I often compounded my problems by forgetting to use an oven mitt when picking up a hot pan or getting scalding hot water in my rubber washing gloves.

From the LA Times

I could tell you I love them because they're so easy to make — who doesn't love a dish that comes together in less than half an hour? Or I could say it's because of their delicate texture and flavor — light and airy, but rich and almost nutty to the taste, it's like biting into a delicious cloud.

But honestly? The reason I love these pancakes is because of the way they puff in the oven. They're downright fun to watch.

Call them what you will — Dutch babies, German pancakes, Dutch puffs — they're all about the souffle factor. They're kind of like Yorkshire puddings or popovers, but supersized. Mix together a few ingredients and pour the batter into a hot buttered skillet, then put it in the oven and watch it swell. In minutes, these babies may puff to more than five times their original size.

It's magical. Serve them quickly; like a souffle, the magic begins to deflate once they're out of the oven.

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From Men's Health

It’s hard to overestimate the importance of eating breakfast. Studies show that people who take time for a morning meal consume fewer calories over the course of the day, have stronger cognitive skills, and are 30 percent less likely to be overweight or obese. Beyond that, people who skip breakfast are more likely to drink alcohol and smoke, and they’re less likely to exercise.

But just because breakfast is the most important meal of the day doesn’t grant you permission to go into a feeding frenzy. But that’s exactly what many of the country’s most popular breakfast joints are setting you up for, by peddling fatty scrambles, misguided muffins, and pancakes that look like manhole covers.

Worst Side Dish
Burger King Hash Browns (large)
620 calories
40 g fat (11 g saturated; 13 g trans)
1,200 mg sodium
60 g carbs

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(from the Los Angeles Times)
Russ Parsons wrote this really great thing in the LA Times about waffles – here’s a tiny bit of it.

I’ve got a thing for waffles.

For me, there is no better treat on a Saturday or Sunday morning. I don’t care whether the rest of my time is spent balancing checkbooks and cleaning out the garage, but as long as I’ve had waffles, it’s been a good weekend.