How to Make a Pancake Breakfast Board

This Pancake Breakfast Board is a beautiful way to have a yummy breakfast with your family. Make your favorite pancake recipe and then place them on a board surrounded by your favorite toppings, meats, fruits, and spreads. This idea will make your Sunday family breakfast so fun! 

When I was growing up, Sunday breakfast with pancakes seemed like such a big deal. I would eagerly await fresh, hot pancakes, and then immediately drown them in butter and syrup before diving in. My family would sit around the breakfast table together, making pancakes, then eating them, and talking. 

Once you grow up, the magic of Sunday breakfasts can sometimes be lost. Everyone is busy, so no one has time to really enjoy a good breakfast anymore. Now, we make enough pancakes for the family, but each person eats theirs as they come off the griddle, and by the time the last pancakes are done cooking, everyone else has finished eating and gone back to their day. 

This pancake breakfast board has brought the magic back to pancake breakfasts for me. It’s easy to display, and the toppings, meats, and spreads are all in once place. You can cook the pancakes all at once, and then serve everyone at once with this beautifully prepared board. 

close up of pancake breakfast board

What Should I Include on my Pancake Board? 

Bacon
Sausage Links 
Raspberries
Strawberries
Blueberries
Bananas
Nutella 
Peanut Butter
Syrup 
Powdered Sugar 

Tips for Assembling your Pancake Breakfast Board 

  1. Put the spreads in little cups or glasses so that they are easily accessible. 
  2. Assemble the entire board first, without the pancakes. That way, as soon as the pancakes come off the griddle, you are ready to eat. 
  3. Sprinkle the entire board with a dusting of powdered sugar for a nice, finishing touch 
  4. If you like any other toppings, spreads, meats etc, make sure to add them! This board is yours to personalize. 
pancake plate

What Pancake Recipe Should I Make with My Pancake Breakfast Board? 

Truth be told, my friends, I’ve never made homemade pancakes. One day I might (and in that case, I’ll come back and update this page), but for now, I always stick to boxed mixes haha. I’m always about making breakfast time as easy as possible. 

The reason that this post doesn’t include a pancake recipe is because I don’t use one. I simply use Aunt Jemima’s boxed mix. If you have a different favorite pancake recipe that you love, be sure to use that!

And if you’re more of a waffle person, prep this dough ahead of time and make delicious liege waffles in the morning to go with your breakfast board. 

Did you like my idea for making a pancake breakfast board for your family mornings? Post a photo of your creation on Facebook or Instagram with the hashtag #TheForeignFork and tag @TheForeignFork. 


Thanks for stopping by everyone!

Peameal Bacon Sandwich

Close up vertical of peameal bacon breakfast sandwich

This Peameal Bacon Sandwich is the best ever breakfast sandwich! It features Canadian Bacon caramelized in real maple syrup, topped with an egg, cheese, avocado, and mayonnaise. Need I say more?

In September of 2018, I drove the four hours from Detroit, Michigan to Toronto, Ontario for a weekend trip with a friend. As a solo traveler and a social spirit, I had the perfect set up: A day in the city by myself before my friend arrived to fill with whatever solo activities my heart desired. 

Naturally, I spent the week leading up to the trip researching the best things to do in Toronto, and, in typical Alexandria fashion, the best food to eat. One particular foodie pleasure graced the pages of many a google search result…  so much so, that it immediately found itself at the top of my list as well:

The Peameal Bacon Sandwich from Carousel Bakery in the St. Lawrence Market. 

Would any of you be surprised if I told you that the main reason that I chose to put this particular food on my menu is because Anthony Bourdain told me to? Probably not… 

Bourdain visited Toronto to film an episode of his show The Layover, where he took a moment to grace the Carousel Bakery Peameal Bacon Sandwich with one simple phrase: “accept no substitute.” Don’t worry, Bourdain, I didn’t. 

full sandwich

What is Peameal Bacon?

Peameal Bacon is pork loin that is cured and rolled in cornmeal. Normally it is served in Ontario, and is what us in America call “Canadian bacon.” The peameal bacon is sold raw, and, in this recipe, is cooked on the stovetop. 

How to Fry Peameal Bacon

What makes this Peameal Bacon Breakfast Sandwich truly special is the way that the Peameal Bacon is cooked on the stove. This is Canada, right? Which means that our breakfast sandwich needs to have a little bit of syrup…

The Peameal bacon is sliced and cooked in a pan on the stovetop. About 3 minutes before it reaches the desired internal temperature, add a bit of maple syrup into the pan. The syrup will caramelize onto the bacon infusing it with a dynamic, enticing, sweet and savory taste.  

horizontal peameal bacon breakfast sandwich

At What Temperature is Peameal Bacon Cooked?

Peameal bacon needs to reach an internal temperature of 145 degrees Fahrenheit in order to reach a level of wellness safe for consumption. 

What is On this Peameal Bacon Sandwich? 

Avocado 
Brioche bun 
Cheddar Cheese 
Egg
Peameal bacon 
Maple syrup 
Mayonnaise 

For full list of ingredients and instructions, see recipe card below. 

close up of peameal bacon sandwich

How to Make this Best Ever Breakfast Sandwich

Cook the peameal bacon in maple syrup according to instructions above. 

Cook an egg over-easy and top with cheese.

Butter the bun on each side and grill on a griddle or in a skillet until toasted. 

Cut the avocado into slices and place on the bottom bun. 

Add Peameal bacon

Add egg covered in cheese. 

Spread mayonnaise on the top bun and place bun on sandwich. Use a toothpick to hold the sandwich together while you eat!

If you liked this recipe, you might also like: 

pinterest image for peameal bacon sandwhich

Peameal Bacon Sandwich

This Peameal Bacon Sandwich is the best ever breakfast sandwich! It features Canadian Bacon caramelized in real maple syrup, topped with an egg, cheese, avocado, and mayonnaise. Need I say more?

Course Breakfast, dinner, eggs, lunch
Cuisine breakfast for dinner, canadian
Prep Time 5 minutes
Cook Time 15 minutes
Servings 1 serving

Ingredients

  • 1 Slice Peameal bacon
  • 1 tbsp maple syrup
  • Egg
  • Slice of cheddar
  • Large brioche bun
  • ½ of an avocado
  • Mayonnaise

Instructions

  1. Cut a large piece of peameal bacon into thin slices.
  2. In a small skillet, sizzle peameal bacon over medium heat, until cooked through and reaches 145 degrees internally. About 3 minutes before the bacon is ready, add the maple syrup into the skillet and allow it to caramelize on the outside of the pork.
  3. In a separate skillet, cook an egg over-easy. When you flip the egg, remove it from the heat, add a slice of cheddar cheese to the top of the egg, and cover with a lid. Allow the egg to cook until it reaches the desired wellness and cheese is melted.
  4. Butter the bun on each side and grill on a griddle or in a skillet until toasted.
  5. Assemble:
  6. Cut the avocado into slices and place on the bottom bun.
  7. Then add Peameal bacon
  8. Then add egg covered in cheese.
  9. Spread mayonnaise on the top bun and place bun on sandwich. Use a toothpick to hold the sandwich together while you eat!
  10. Enjoy. Leave a comment on this post letting me know what you thought of the recipe!

Recipe Notes

Recipe copyright The Foreign Fork. For educational or personal use only. 

Stoemp: Creamy, Vegetable- Stuffed Mashed Potatoes from Belgium

Stoemp from Belgium

Stoemp from Belgium is the epitome of the perfect comfort food. Mashed potatoes are mixed with cream and sauteed vegetables and eaten to experience the taste of a homey and comforting dish.

Remember those awesome fries that we had from Belgium earlier…? Yeah, those were awesome. Luckily for you, we have another potato recipe from Belgium ready to bless your kitchen…. This Stoemp is the peeeerfect comfort food. Bad day at work? Stoemp will fix it. Feeling under the weather? Stoemp will fix it. Going through a breakup? Stoemp will fix it. There’s nothing that this recipe can’t fix. Challenge me on this, I dare you.

Personalizing Your Stoemp

Okay but really, the thing that makes this stoemp so delicious is the cream and vegetables mixed in… The nutmeg in the cream creates a really homey, nutty, comforting flavor. And the vegetables add an element that cannot be beat.

Really, you can choose to add any vegetables to your stoemp, depending on what you have available. If you don’t like a vegetable in the recipe, feel free to remove it and replace it with something that you enjoy more!

Stoemp

Cleaning the Leeks

If you’re choosing to put leeks in your stoemp, take extra care when working with them. Cut the leafy parts off of the leeks and then use a knife to cut the stem into small rings. Put these rings into a strainer and rinse them in the sink. Leeks often hide dirt between their extra rings, so you must rinse between the rings to remove all of the dirt. Then before you add the vegetables back into the mashed potatoes, make sure to squeeze them dry with a paper towel.

Stoemp was one Belgian recipe that I didn’t try while I was visiting in Belgium, but I wish I did! I can only imagine how delicious this recipe would taste made traditionally in Belgium. I did, though, bring you the most authentic recipe possible and I can’t wait for you to try it!

Did you like this stoemp side dish from Belgium? Leave a comment on my blog post to let me know! You can also post a photo on instagram or facebook with the hashtag #TheForeignFork or tag @TheForeignFork. If you liked this recipe, be sure to check out my recipe for Jeera Aloo potatoes from Bangladesh or Potato Pancakes (Draniki) from Belarus.


Stoemp or Creamy, Vegetable-Filled Mashed Potatoes (Belgium)

Stoemp from Belgium is the epitome of the perfect comfort food. Mashed potatoes are mixed with cream and sauteed vegetables and eaten to experience the taste of a homey and comforting dish. 

Course Side Dish
Cuisine Belgium
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 servings

Ingredients

  • 2 pounds idaho potatoes about 5 potatoes
  • 2 carrots peeled and chopped
  • 10 oz Brussels sprouts
  • 1 ½ leeks washed and cut into rings
  • 6 slices bacon
  • 2 tsp salt
  • 1 tsp nutmeg
  • ½ tsp black pepper
  • 1 cup chicken broth
  • 1 ⅓ cup heavy cream
  • 4 tbsp butter

Instructions

  1. Peel and cube the potatoes. In a large pot, boil the potatoes. When tender, drain and mash.
  2. In a separate pan, cook bacon.

  3. Cut the leaves off of the leeks and work with the thick part at the bottom. Cut and prepare all vegetables. In a large pot, melt the butter and add the vegetables. Saute for about 5 minutes.
  4. Add stock, cream, nutmeg, salt and pepper.
  5. Bring to a boil. When vegetables are cooked, strain liquid out of vegetables and reserve. Add the vegetables into the potatoes. I added about ¾ of the vegetable mixture and it was enough, but feel free to add as much or as little as you’d like. Also crumble and add the bacon.

  6. Add reserved liquid back into the pan. Reheat to a low boil and cook the sauce, stirring continuously, until the sauce reduces and becomes thicker.

  7. Once sauce is ready, add into the potatoes and mix to combine again. Enjoy!

Recipe Notes

Recipe copyright The Foreign Fork. For personal or educational use only.