Breakfast for dinner. Sometimes nothing sounds better after a long day. And so often, it's easy to fix -- c'mon, we usually cook breakfast when we're barely awake, so you know the recipes can't be that challenging. Let us offer some suggestions, including a couple savory takes on comforting classics.
Pancakes are a natural for breakfast, but what about dinner? Go ahead, indulge yourself. Light and fluffy, these pancakes have that perfect buttermilk tang.
But what sets them apart is a touch of olive oil -- rich and fruity, a good olive oil adds wonderful fragrant notes. And chopped dark chocolate adds pure magic to every bite. (Doesn't chopped dark chocolate add a little magic to just about anything?)
Did someone say French toast? This savory take on the comfort food -- stuffed with bacon, Gruyère cheese and dandelion greens and pan-fried to ooey-gooey perfection -- works well served any time of the day. And dinner is served in less than an hour.
Fan of Dr. Seuss? Try green pancakes, the next best thing to green eggs and ham. These savory pancakes from Yotam Ottolenghi get their flavor from a colorful blend of spinach, green onions, cumin and serrano chile. Round out the harmony with a pat of lime butter spiced with cilantro, garlic and chile flakes, and you can call it a meal any time of the day. The whole dish comes together in less than an hour.
For more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below, or email me at firstname.lastname@example.org.
OLIVE OIL PANCAKES
Total time: 30 minutes
Note: To make lemon honey, combine one-fourth cup honey with one-half teaspoon lemon zest in a small saucepan. Steep the honey for several minutes over low heat and strain before using. Spanish chocolate is available at select Ralphs stores and specialty markets.
1 3/4 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, lightly beaten
1 1/2 cups buttermilk
4 tablespoons best-quality olive oil, preferably Spanish, plus more for frying
1/3 cup chopped dark chocolate, preferably Spanish