The following recipes were sub,itted to me as a New Year’s Day story idea — breakfast recipes to ease hangovers.
I don’t know about you, but cooking is usually the last thing on my mind when I’m not feeling my best, but any of these breakfasts sound great on a non-hungover morning, too. Which one will you try?
Note: Recipes are adapted from Kitchenability 101: The College Student’s Guide to Easy, Healthy, and Delicious Food by Nisa Burns
Nutella French Toast
- 2 tbsp Nutella (add more if you want)
- 4 slices bread
- 2 bananas
- 3 eggs
- 1 cup chocolate milk
- ½ tsp vanilla
- ½ tsp cinnamon
- 1 tbsp butter or cooking oil spray
- 1 tbsp whipped cream (optional)
- Syrup (optional)
- Spread the Nutella on one side of each slice of bread.
- Slice the bananas into ¼ -inch rounds. Place the banana slices on the Nutella on two slices of bread. Place the other slices of bread, Nutella-side-down, on top of them, creating a sandwich.
- Mix the eggs, chocolate milk, vanilla, and cinnamon in a bowl. Whisk them all together until everything is mixed.
- Place butter or cooking oil spray in a frying pan over medium-low heat.
- Dip both sandwiches in the mixture, coating both sides and soaking the bread.
- Pick up one corner of each sandwich with tongs or your fingers and let the excess mixture drip into the bowl.
- Place the sandwiches in the hot pan.
- Cook for 2 to 3 minutes on each side, until they are golden brown and slightly crispy.
- Top the French toast with more banana slices.
- Add the whipped cream, if desired, and pass the syrup.
Banana Cinnamon Waffles
- 2 whole-grain toaster waffles
- 2 tbsp peanut butter
- ½ banana
- 1 tsp honey
- ¼ tsp cinnamon
- Toast the waffles to desired crispness.
- Spread the peanut butter on one side of each waffle.
- Slice the banana into ¼ inch rounds.
- Place the banana and honey on one side of the waffle, and sprinkle with the cinnamon.
- Close like a sandwich and enjoy.
- 2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tbsp granulated sugar
- 2 eggs
- 2 tbsp butter, melted
- 2 cups milk
- 1/2 cup hulled and sliced strawberries
- 1/2 cup blueberries
- 3-5 tbsp butter, 2-3 tbsp vegetable oil, or cooking oil spray
- Syrup, powdered sugar, or whipped cream (optional)
- Use a whisk or spoon to combine the flour, baking powder, baking soda, and sugar in a large bowl, then set the bowl aside.
- Use a whisk or spoon to blend the eggs, melted butter, and milk in a separate bowl.
- Add the dry ingredients 1/2 cup at a time to the wet ingredients. Mix thoroughly so the batter is smooth, not lumpy.
- Fold the strawberries and blueberries into the batter.
- Place frying pan over medium heat. Depending on the pan size, you can make one to three pancakes at a time. Use 1 tablespoon of butter or enough to coat the bottom of the pan when melted, or coat the pan with vegetable oil or cooking oil spray. Add more butter, oil, or cooking spray as needed.
- Use ? cup to make pancakes approximately 2 inches in diameter. Scoop batter and pour it into the pan. Using a measuring cup ensures your pancakes will cook evenly.
- After about 2 minutes, bubbles will start to form, break, and stay open on the top of your pancakes. Flip the pancakes in the pan to cook the other side, about 2 minutes.
- When both sides of your pancakes are golden brown, remove them from the pan. Top with syrup, powdered sugar, or whipped cream, if desired.