quarantine cooking – Kara Cooks and Eats

Pancakes

Recipe

Recipe Notes

This is my go-to pancake recipe. I love the nuttiness of the spelt flour and the texture from the wheat germ. They taste extra yummy with Nutella!

Sometimes I change up the grains – I also like ½ cup whole wheat, ¼ cup wheat germ, and ¼ cup cornmeal.

For extra fluffy pancakes, feel free to whip an egg white and fold into the batter just before you start to cook them. I had some extra egg whites left over from making pasta.

They reheat well in a toaster or toaster oven.

Photos

Knækbrød (Seedy crackers)

Recipe

Recipe Notes

This recipe is pretty forgiving, aka you don’t have to measure everything exactly and you can adjust the ratio of seeds if you’d like.

You may need to divide the dough into more than two pieces, depending on the size of your baking sheets.

If you forget to cut the crackers before you bake them, don’t panic! You can break them into random pieces after they’ve cooled.

Photos

Seedy crackers heart cheese (and cream cheese)!

Spinach bacon strata

Recipe

Recipe Notes

I originally posted this recipe in 2012 and called it “Marathon strata.” Kendrin made it for a Marathon Monday brunch to at her Park Drive apartment, along with a bloody mary and mimosa bar and lots of other tasty treats to power us up to cheer on the runners on a very hot race day. That year, Wesley Korir (2:12:40) and Sharon Cherop (2:31:50) were the winners of the 116th Boston Marathon.

I recently made this recipe for a brunch, and made it again to use up some stale bread as part of #quarantinecooking. I’ve updated it a bit (hello bacon! hi, new photos!), but it’s also one of those recipes you can play around with. I do think the combination of Gruyere (or Comte) and Parmigiano are key though. The original adaptation was based on this Epicurious recipe.