<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Breakfast on Bruce loves to cook</title><link>https://bruce-loves-to-cook.ca/tags/breakfast/</link><description>Recent content in Breakfast on Bruce loves to cook</description><generator>Hugo -- gohugo.io</generator><language>en</language><copyright>© 2026 Bruce Alderson</copyright><lastBuildDate>Sat, 17 Oct 2026 14:06:53 -1000</lastBuildDate><atom:link href="https://bruce-loves-to-cook.ca/tags/breakfast/index.xml" rel="self" type="application/rss+xml"/><item><title>Pancakes and waffles</title><link>https://bruce-loves-to-cook.ca/recipes/pancakes-and-waffles/</link><pubDate>Thu, 18 Jun 2026 00:00:00 +0000</pubDate><guid>https://bruce-loves-to-cook.ca/recipes/pancakes-and-waffles/</guid><description>&lt;p&gt;Our kids loved this recipe, and it makes an appearance most Christmas days still.&lt;/p&gt;&#10;&#10;&#10;&#10;&#10;&#10;&#10;&#10;&#10;&#10;&#10;&#10; &#10;&#10;&#10;&#10;&#10;&#10; &#10;&#10;&#10;&#10;&#10;&#10; &#10;&#10;&#10;&#10;&lt;h2 class="relative group" data-ing-heading="false" data-method-heading="false" data-sidebar-heading="mechanic"&gt;Mechanic&#10; &lt;div id="mechanic" class="anchor"&gt;&lt;/div&gt;&#10; &#10; &lt;span&#10; class="absolute top-0 w-6 transition-opacity opacity-0 -start-6 not-prose group-hover:opacity-100 select-none"&gt;&#10; &#10; &lt;a class="heading-anchor-link text-primary-300 dark:text-neutral-700 !no-underline" href="#mechanic" aria-label="Anchor"&gt;&lt;/a&gt;&#10; &lt;/span&gt;&#10; &#10;&lt;/h2&gt;&#10;&lt;p&gt;The baking powder goes in last, just before cooking. Most baking powder is double-acting and saves most of its lift for the heat, so batter mixed early loses only some of its rise, but adding it at the last moment still gives a slightly lighter, fluffier result. Don&amp;rsquo;t overmix once it&amp;rsquo;s in.&lt;/p&gt;</description></item><item><title>Baked oatmeal</title><link>https://bruce-loves-to-cook.ca/recipes/baked-oatmeal/</link><pubDate>Wed, 17 Jun 2026 00:00:00 +0000</pubDate><guid>https://bruce-loves-to-cook.ca/recipes/baked-oatmeal/</guid><description>&lt;p&gt;I grew up on oatmeal, and love it prepared pretty much any way, but baked is best.&lt;/p&gt;&#10;&#10;&#10;&#10;&#10;&#10;&#10;&#10;&#10;&#10;&#10;&#10; &#10;&#10;&#10;&#10;&#10;&#10; &#10;&#10;&#10;&#10;&#10;&#10; &#10;&#10;&#10;&#10;&lt;h2 class="relative group" data-ing-heading="false" data-method-heading="false" data-sidebar-heading="mechanic"&gt;Mechanic&#10; &lt;div id="mechanic" class="anchor"&gt;&lt;/div&gt;&#10; &#10; &lt;span&#10; class="absolute top-0 w-6 transition-opacity opacity-0 -start-6 not-prose group-hover:opacity-100 select-none"&gt;&#10; &#10; &lt;a class="heading-anchor-link text-primary-300 dark:text-neutral-700 !no-underline" href="#mechanic" aria-label="Anchor"&gt;&lt;/a&gt;&#10; &lt;/span&gt;&#10; &#10;&lt;/h2&gt;&#10;&lt;p&gt;&lt;strong&gt;2 cups oats to 1½ cups milk to 2 eggs&lt;/strong&gt; is the ratio that gives you a result creamy in the middle and firm enough to slice. Less milk makes it denser; more makes it spoonable. The butter matters: without some fat, the texture turns rubbery. Fruit goes on top rather than stirred in so it steams and softens while the oat base sets underneath.&lt;/p&gt;</description></item></channel></rss>