1. Classic Buttermilk Griddle Cakes

Ingredients: 1 cup flour, 1 tsp. salt, 2 tsp. baking powder, 1/4 tsp. baking soda, 2 tsp. sugar, 1 egg, 1 cup buttermilk, 1/4 cup veg. oil

Directions: Mix, make!

Notes/tips: This mix should be thick, but still pour.  Sometimes I add a dash of milk to thin it.  Cook pancakes on a med. heat to cook through middle too.  We love these pancakes with fresh or thawed berries.  Keep the berries on the side and add them after pouring to insure distribution.

As always, I recommend at least doubling this recipe.  I quadruple it and serve pancakes all week for breakfast! 

2. Coconut Pancakes

Directions: mix up Classic Buttermilk cakes and after pouring onto skillet, add a few pinches of sweetened coconut to each pancake.  When we flip’m over, the coconut will brown slightly which will really bring out the flavor.  Yum!

3. Banana Pancakes

Directions: mix up Classic Buttermilk cakes but cut the oil in half and add one ripe mashed banana to the mix.  Chopped walnuts are a perfect addition if you like’m!

4. Pumpkin Pancakes

Ingredients: 1 cup flour, pinch baking soda, 1 tbsp. sugar, 1/4 tsp. cinnamon, 1/8 tsp. ginger, 1/8 tsp. nutmeg, 1 egg, 1 1/4 cup buttermilk, 2 tbsp. veg. oil, 1/2 cup pumpkin.

Directions: Mix, make!

Tips/notes: I never have ginger around, but they still taste great!

5. Buttermilk French Toast

Ingredients: 3 eggs, 1/2 cup buttermilk, 1 tsp sugar, 1 tsp cinnamon, 1 tsp, vanilla, bread (old is fine)

Directions: Mix everything except bread.  Dip slices of bread into egg batter and lay on hot fry pan or skillet.  Flip when brown on down side and cook second side same way.  Remove from heat and enjoy!

Tips/notes: Other yummy stuff to mix into batter includes a tsp. of nutmeg, ginger, pumpkin spices, brown sugar, molasses.  Besides real maple syrup, we like to top our French toast with honey, jam or even real whipped cream if we are feelin’ celebratory!

6. Michelle McMuffins

Ingredients: 1 egg, Whole grain English muffin, few pinches of shredded cheddar cheese and a slice nitrate free ham

Directions: While the English muffin is toasting, I cook the egg over-medium (over-hard for the kids) in a fry pan.  I have a toaster oven so when the muffins are close to being done, I put a little cheese on one half and the piece of ham on the other.  Alternatively you could heat the ham and cheese with the egg.  When the egg is done, slide it between the two muffin halves, ham and cheese and wa-lah!  Girlfriend, you’ve got yourself a McMuffin!

Tips: Sometimes I use whole grain sliced bread instead of an English muffin.  For this I cook up the egg and then layer it with the ham and cheese between two slices of bread.  Then I put the bread back in the pan with a little butter and cook it like a grilled cheese sandwich, flipping onto both sides.  Go easy on the cheese and the butter to keep the fat levels down.

7. Best Waffles (this recipe is already doubled for your convenience!)

Ingredients: 2 cups flour (I like whole wheat,) 1 tsp. baking powder, 1 tsp salt, 1 tsp, baking soda, 2 eggs, 2 cups buttermilk, 1 tsp. vanilla, 1/3 cup veg. oil.

Directions: mix and pour baby!  I sometimes have to thin the batter a tad with a splash of milk.  Also, even though my fancy waffle iron swears nothing will stick to it… not the case.  I don’t like cooking sprays (have you read those ingredient lists!?) so I quick-wipe my iron with a paper towel dipped in oil between waffles.

7. Teri’s Baked French Toast

Ingredients: 6 eggs, 1 1/2 cups cottage cheese, 1/2 cup flour, 1/2 tsp. salt, 1/4 tsp. baking powderDirections: Beat eggs and cottage cheese with an electric mixer until almost smooth.  Add every else, mix, pour onto hot griddle and I hope you can take it from here.French Toast

Ingredients: for every 3 eggs, 1/4-1/3 cup butter milk, dash of sugar, dash of vanilla, 1/2 dash almond extract, few shakes cinnamon.  Bread of any kind.

Directions: Put bread aside.  Mix everything else together.  Dip bread into mixture and cook on griddle.  Serve with butter and real maple syrup whenever possible.

Tip: I often make this recipe with a dozen eggs and an entire loaf of bread.  Freezes great, pop it in the toaster and wah-lah!  French toast any time you want.