Category: Breakfast

Wheat Waffles

Wheat Waffles

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This, our favorite wheat waffle recipe, comes from Grandma Honey. When our kids wake to the sound of the wheat whirling in the blender they know that Grandma Honey’s wheat waffles will soon be on the table.

INGREDIENTS
3⁄4 cup whole wheat
1 1⁄2 cups milk
2 tbsp corn meal
2 tbsp oat meal
2 tbsp oat bran
2 eggs
1 tbsp raw sugar
1⁄4 cup butter
1 tbsp baking powder

DIRECTIONS
Blend whole wheat and milk in blender for 3 to 4 minutes. While still blending, add corn meal, oat meal, oat bran, eggs, raw sugar and butter. Turn off blender and add baking powder. Blend for 3 to 4 seconds. Cook in waffle iron. If batter rises too much, stir with spoon.

Breakfast Burritos

Breakfast Burritos

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INGREDIENTS
sage breakfast sausage
mushrooms
onions
eggs
spinach
cheddar cheese, grated
tortillas, fresh home prepared preferred
mango salsa

DIRECTIONS
Fry sausage in frying pan until well browned; set aside. Sauté mushrooms and onions; combine with sausage and set aside. Scramble eggs; mix in spinach and cook until spinach is wilted and eggs are cooked through. Place all ingredients in desired proportions in fresh tortillas. Serve with mango salsa.

Crepes

Crepes

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4 large eggs
1½ cups milk
1½ cups flour
¼ tsp salt

Combine flour and salt in a large mixing bowl.  Make a well in the center; add eggs and ½ of the milk in the center.  Whisk constantly until all of the flour is drawn in and incorporated into a thick mixture.  Add remaining milk and whisk until smooth.

Strain batter to remove lumps; rest for 30 minutes.

Brush pan with melted butter and cook each side until desired doneness is achieved.

Pannekoeken

Pannekoeken

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Traditional Nederlandse Pannekoeken (which is plural, the singular is pannekoek) are served hot with Dutch syrup, stroop–no maple syrup here!  They can be either savory or sweet with mix-ins added to the batter before cooking, like bacon and cheese, or fruit.  This recipe comes from Zr. Ina de Jonge, via Sietske.  When the de Jonges (Cees, Ina, and Sietske) were visiting our home a few years ago, Zr. de Jonge made these traditional Nederlandse Pannekoeken for the whole family.

INGREDIENTS
400 grams flour
4 eggs
1 liter milk
salt to taste

DIRECTIONS
In mixing bowl, combine all ingredients and mix thoroughly. Pour a portion of the batter into a heated and buttered frying pan. Swirl to cover the pan with a thin layer of batter. Pannekoeken should be thin and crepe-like. Cook on both sides and serve hot with Dutch syrup (stroop).

Coconut Pancakes

Coconut Pancakes

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21⁄2 cups coconut milk
3⁄4 cup rice flour
3 eggs, beaten well
1⁄2 cup sugar
1 cup shredded coconut (optional)
pinch of salt

Pour coconut milk into a mixing bowl. Add rice flour and eggs and blend well, then add the sugar and beat until dissolved. Fold in half of the shredded coconut and the salt. Pour a portion of the batter into a buttered frying pan. Cook on both sides and serve hot.

Sausage Gravy

Sausage Gravy

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Sausage gravy, a Southern staple, has been a Huggins family favorite for generations.  No true Southern breakfast is complete without it.  The sage sausage is in homage to my grandma Lena — a true Southern lady.  I learned to make this, arguably the best of all breakfasts, watching my mom prepare it time and time again in our family kitchen in Southern California.   I may just be superstitious, but I swear the gravy tastes best when it’s made in my favorite cast iron pan!

INGREDIENTS
1 lb sage sausage
1 cube butter
⅓ cup flour (mounded)
½ gallon milk
salt & pepper to taste

DIRECTIONS
Cook sausage; remove meat from pan and add butter to sausage drippings. Melt butter and stir in flour. Cook for +/- 3 minutes stirring continually. Add just less than ½ gallon of milk. Increase heat to medium and continue stirring until thickened. Adjust thickness with remaining milk if necessary.  Add salt and pepper to taste; stir some of the prepared sausage into gravy (to taste). Serve over buttermilk biscuits and eggs.