Browse Category by Breakfast
Breakfast, Elaine Walker

Mom’s Buttermilk Pancakes

2 c. flour, sifted
1 t. baking soda
3/4 t. salt
2 T. sugar
2 eggs, beaten
2 c. buttermilk
2 T. butter

In a large mixing bowl, combine the flour, baking soda, salt and sugar and mix well.

In a separate smaller bowl, blend the eggs, buttermilk and butter.

Make a well in the dry ingredients and pour in the buttermilk mixture. Stir by hand just to moisten. Let rest 10 minutes, then stir quickly just a couple of times.

For each pancake, drop a ladle of batter onto a heated skillet. Cook on medium high heat until bubbles appear and begin to break. Turn the pancakes once and cook until lightly brown.

Breakfast, Elaine Walker

Devin’s Light and Fluffy Pancakes

2 T. butter
1 c. flour
1 T. sugar
2 t. baking powder
1/2 t. salt
1 egg
1 c. milk

Melt butter. Combine flour, sugar, baking powder and salt. Beat together melted butter, egg and milk. Stir wet ingredients into dry until just combined. It’s all right if the batter is still lumpy. Do not overmix the pancakes. Let batter rest 10 minutes before cooking.

For each pancake, drop a ladle of batter onto a heated skillet. Cook on medium high heat until bubbles appear and begin to break. Turn the pancakes once and cook until lightly brown.

Breakfast, Norma Jean Gahn

Donuts

2 c. lukewarm milk
1/2 c. sugar
2 t. salt
2 T. yeast
2 eggs
1/2 c. shortening
7 to 7-1/2 c. flour

Mix milk, sugar, and salt together. Soften yeast in liquid. Stir in eggs and shortening. Mix in flour first by mixer, then by hand. Knead until elastic, approximately 5-8 minutes. Let rise twice. Roll out and cut with donut cutter. Let rise. Fry; drain. Dip in sugar glaze.

Sugar glaze: Add 1/3 c. boiling water to 1 c. powdered sugar.

Breakfast, Debbie Allen

Basic Multigrain Pancakes

2/3 c. whole wheat flour
1/3 c. all purpose flour
1/4 c. oatmeal
2 T. wheat germ
2 t. sugar
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 c. buttermilk
1/4 c. skim milk
1 egg white
1 whole egg
1 T. vegetable oil
1/4 t. vanilla

Mix all dry ingredients in a medium bowl. In a second bowl, combine all the wet ingredients, whipping them enough to beat the egg white and whole egg slightly. Add these to the dry ingredients, stirring just to combine them. The batter can stand for about 10 minutes out of the refrigerator, or for an hour or more refrigerated.

Heat a griddle over medium heat. Grease it lightly if not nonstick and immediately pour sufficient batter to make pancakes of the size you desire (don’t let them get too big or they will be too hard to flip). Turn the heat down to moderately low and cook the pancakes until the bottoms are golden brown and the tops begin to bubble. Flip them over and cook them until the undersides are brown. Serve immediately.

Breakfast, Dorothy Lamalie

Sour Cream Waffles

1-1/2 c. flour
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 T. sugar
3 eggs, separated
3/4 c. sour cream
3/4 c. buttermilk
1/4 c. vegetable shortening, melted
1/4 c. butter, melted

Sift dry ingredients together. Beat egg yolks, sour cream, and milk. Add to dry ingredients, alternating with fats cooled to room temperature. Stir batter until smooth
and free from lumps.

In separate bowl, beat egg whites until stiff; fold into batter.

Bake on hot Belgian waffler.

Breakfast, Debbie Allen

Glazed Cinnamon Rolls

1 c. milk
1 c. water
1/2 c. butter
6 to 6-1/2 c. flour, divided
1/2 c. sugar
3 packages yeast
2 t. salt
1 egg, beaten
2 T. butter, melted
1/3 c. brown sugar
1-1/2 t. cinnamon
1 c. sifted powdered sugar
2 T milk
1/2 t. vanilla
green and red candied cherries (optional)

Combine first 3 ingredients in a small saucepan; heat until very warm.

Combine 2 c. flour and next 3 ingredients in a large bowl; stir well. Gradually add milk mixture to flour mixture, stirring well; add egg. Beat at medium speed until smooth. Gradually stir in enough remaining flour to make a slightly stiff dough.

Turn dough out onto a well-floured surface and knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning to grease top. Cover and let rise in a warm place 1 hour or until doubled in size.

Punch dough down, cover, and let rest 15 minutes.

Set half of dough aside. Turn remaining half of dough out onto a lightly floured surface; roll to a 20″x23″ rectangle; brush 2 T. butter over dough, leaving a 1/2
” border.

Combine brown sugar and cinnamon; sprinkle mixture over rectangle. Beginning at long side, roll up jellyroll fashion; press edges and ends together securely. Cut into 1″ slices; place cut side down in a greased 9″ x 13″ pan.

Cover pan with greased plastic wrap; refrigerate 8 hours. Repeat with remaining dough.

Before baking, cover and let rise in a warm place, 1 hour or until doubled in bulk.

Bake at 375*F minutes.

Combine powdered sugar, 2 T. milk, and vanilla; drizzle over warm rolls. Garnish with candied cherry pieces, if desired. Yield: 40 rolls.

For Caramel-Nut Rolls:
Prepare dough and filling as for Glazed Cinnamon Rolls. Cut filled dough rolls into 1″ slices.

Combine 1 c. brown sugar, 1 c. melted butter, and 1/4 c. corn syrup; mix well. Spread mixture evenly in two greased 9″x13″ pans. Sprinkle 1/2 c. chopped pecans in each pan. Place roll slices, cut side down, on pecan topping.

Cover pan with greased plastic wrap; refrigerate 8 hours.

Before baking, cover and let rise in a warm place, 1 hour or until doubled in bulk.

Bake at 375*F for 20 minutes. Invert rolls onto serving trays to serve. Yield: 40 rolls.