Waffles and Cakes Breakfast Fare

These are my favorite recipes for a high-carb breakfast.  I started with old tried-and-true family recipes and doctored them over the years for improved flavor.  I love making any one of these from scratch.  They are especially good with ingredients such as homemade bread, local sweet corn, farm fresh eggs, fresh cream...    You'll never go back once you've had this old-fashioned goodness in breakfast fare.  The homemade flavor will zoom you back to your childhood--the warmth and comfort of the family breakfast.    Moderation is the key to enjoying these without guilt; so we limit ourselves to not more than once a week for this type of fare; usually on  a weekend morning with a bike trip to follow, or during cold Winter months when a breakfast like this adds to the comfort of a warm room.  These recipes are also perfect for company--friends and relatives will rave about your delicious breakfasts!  Note:  also see bread pudding--5/17/2011 post.

 No packaged mixes or frozen fare here!

Homemade Maple Syrup 
1 cup packed dark brown sugar 
1 cup sugar
1 cup water
1 tsp maple flavoring
*Note: A healthier choice would be honey with or without maple flavoring.

Buttermilk Pancakes   
Note:  H&H or whole milk may be substituted for the buttermilk.  
1-1/2 cups flour
2 tsp baking powder
1/2 teaspoon soda
1/2 teaspoon salt
2 Tablespoons sugar
1 egg
2 cups buttermilk
1/3 cup oil
 

Buttermilk Waffles  (20, 4-inch waffles)
Note: H&H or whole milk may be substituted for the buttermilk.
2 cups flour
2 tsp baking powder 1/2 tsp soda
1/2 tsp salt
1/2 cup melted bugter
2 cups buttermilk
3 egg yolks
3 egg whites
1/2 tsp vanilla or almond extract (optional)
-Combine flour, baking powder, soda and salt.  In separate bowl combine melted butter, buttermilk and egg yolks.  Stir in flour mixture just until moist.  In separate bowl beat egg whites with electric mixer until stiff peaks form.  Gently fold egg whites into flour mixture, leaving a few fluffs of egg white.  Pour one cup batter on preheated, lightly-greased waffle iron.  Close lid quickly and don't open until done.  Bake according to directions.  When done, use fork to lift waffle off grid.  Serve warm.

Belgian Waffles           Makes 10, 4-1/2" waffles
2 cups flour
3/4 cup sugar
3-1/2 teaspoons baking powder
2 eggs, separated
1-1/2 cups milk
1 cup butter (no substitutes)
1 teaspoon vanilla extract
-Combine flour, sugar and baking powder.  In a separate bowl, beat egg yolks and add milk, butter and vanilla.  Combine dry ingrediients and egg mixture.  Beat egg whites until stiff peaks form.  Fold into batter.  Bake in preheated waffle iron according to directions.  Serve with fresh fruit or syrup.

French Toast      makes 5-6 servings of two slices each
2 eggs, beaten
1 tsp. vanilla
2 cups cream, H&H or evaporated milk
2 Tablespoons sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
10-12 slices bread 

Corn Cakes
Note:  This recipe is from Dee Nelson and uses real corn
Drain and mash with a potato masher:  1 cup cooked corn
Beat 2 eggs and add 6 Tablespoons flour, 1/2 teaspoon baking powder and 1/8 teaspoon nutmeg.  Melt butter in a fry pan and add batter by the Tblsp.

Cornmeal Pancakes
1-1/4 cups yellow cornmeal
1/2 teaspoon soda
1/4 teaspoon salt
1 egg
1 cup buttermilk (H&H or whole milk may be substituted)
2 Tablespoons vegetable oil
-Mix and fry.

Potato Pancakes
1 egg, beaten
2 Tablespoons flour
1/4 teaspoon salt
2 cups shredded potatoes, rinsed well and drained
1/2 cup butter
-Combine egg, flour and salt. Stir in potatoes. Heat butter in skillet. For each pancake use 1/4 cup of mixture and fry in butter until crisp and golden.