Ma's Pancakes

• 2 1/2 cups flour
• 4 Tbsp. sugar
• 4 tsp. baking powder
• 2 eggs
• 2 cups milk
• 2 Tbsp. oil

Stir together dry ingredients in large bowl. Combine wet ingredients then add all at once to flour mixture. Stir together with wire whisk. Pour batter onto hot, slightly oiled griddle. Brown on both sides.

Arepas

This was a part of a typical Saturday morning breakfast in the Zuluaga house...one of the things I've gained from my Colombian heritage. Serve them warm and spread with butter...YUM!Follow package directions as directed on the Areparena, but to each cup of Areparena that you use add 1/4 tsp salt and 1/4 cup cheese. (Taste a little to see if it has enough salt). I like to use a cheese called cojito (it resembles parmesan cheese) or you can use grated ranchero cheese. If you can't find either of these cheeses, you can use mozerella cheese or do without cheese all together. Once you mix up the dough make them into balls and shape into patties. If dough seems a little dry and cracks while shaping wet your hands and work the water into the dough until smooth. Cook on a hot griddle with a little bit of oil and brown on both sides.

Morning Glory Muffins

Ingredients:

• 2 cups all purpose flour
• 1 1/3 cups sugar
• 2 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/2 tsp. salt
• 2 cups grated carrots
• 1/2 cup raisins
• 1 (8 oz.) can crushed pineapple, drained
• 1 cup vegetable oil
• 3 large eggs, slightly beaten
• 2 tsp. vanilla extract

Directions

1. Combine first 5 ingredients in a mixing bowl; stir in carrot and next four ingredients. Make a well in center of mixture.
2. Combine vegetable oil and remaining ingredients; add to flour mixture, stirring just until moistened.
3. Place paper baking cups in muffin pans. Spoon batter into paper cups, fill two-thirds full; bake at 350 degrees for 25 minutes or until golden brown. Remove from pans immediately.

Yield: 22 muffins

German Pancakes

• 6 eggs
• 1 cup milk
• 1 cup flour
• 1/2 tsp. salt
• 5 Tbsp. butter

Melt butter in a 9 x 13 cake pan in oven while preheating it to 350 degrees. Whip eggs until thick and lemon colored, add remaining ingredients and pour into melted butter. Bake for 10 to 15 minutes until lightly browned. Serve with maple syrup or lemon juice and powdered sugar...(That's Adam's recommendation).

Hole-in-one

• loaf of bread (wheat or white...your preference)
• eggs
• cooking spray
• salt
• pepper
• butter or margarine

1. Heat up a large non-stick skillet.
2. Take one slice of bread and cut a circle into the middle of it using the top of a cup or other circular object (the hold you're going to make should be a big enough to place an egg inside, but small enough to keep the bread in one piece). Save the circle of bread you cut out.
3. Spread butter on one side of the bread and place on skillet until lightly toasted. Then put butter on exposed side and flip over.
4. Lightly spray cooking spray into the bread hole. Crack and egg and place it in the hole. Cook until egg is firm enough on bottom to flip over. Flip bread and egg over, salt and pepper. Just cook egg long enough so that it is firm on the outside, but runny on the inside. Remove from pan, serve warm.
5. Toast the round cut out bread on the skillet and use to soak up egg yolk when eating.
6. Continue depending on how many people are eating.

Biscuits and Gravy

Rachel Holloway shared this easy and yummy recipe with me.

• 1 lb. breakfast sausage
• 1/4 cup flour
• 4 cups milk
• salt and pepper to taste
• 8 prepared biscuits

1. Cook sausage in large skillet until cooked through.
2. Add flour to skillet and mix until the flour dissolves.
3. Gradually add the milk to the skillet stirring constantly. Continue stirring to gravy consistency.
4. Serve warm over biscuits.

Buttermilk Waffles

• 1 3/4 cups all-purpose flour
• 2 Tbsp. sugar
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 2 eggs
• 2 cups buttermilk or sour milk
• 1/2 cup butter, melted
• 1 tsp. vanilla

1. In a medium bowl stir together flour, sugar, baking powder, baking soda and 1/4 tsp. salt. Make a well in center of flour mixture; set aside.
2. In another medium bowl beat eggs slightly; stir in milk, butter, and vanilla. Add egg mixture all at once to the flour mixture. Stir just until moistened (batter should be slightly lumpy).
3. Pour 1 to 1 1/4 cups of batter onto grids of a preheated, lightly greased waffle baker. Close lid quickly; do not open till done. When done, use a fork to lift off grid. Repeat with remaining batter. Serve warm.

Whole Wheat Buttermilk Pancakes

Makes about 16 pancakes.

Flour mixture:

• 1 cup whole wheat flour
• 1 cup all purpose flour
• 1 Tbsp. packed brown sugar
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt

Buttermilk mixture:

• 3 Tbsp. unsalted butter, melted
• 2 3/4 cup buttermilk
• 2 large eggs, lightly beaten

1. Whisk together flours, sugar, baking powder, baking soda, and salt in a medium bowl; set aside.
2. Heat a griddle or seasoned cast-iron skillet over medium heat. Stir together melted butter, buttermilk, and eggs in a medium bowl. Stir the flour mixture into the buttermilk mixture until just combined (batter will be slightly lumpy).
3. Generously coat griddle with cooking spray. Working in batches, pour 1/4 cup batter for each pancake onto griddle. Cook until surface is bubbling and edges are slightly dry, 3 to 4 minutes. Turn pancakes; cook until undersides are golden brown, 3 to 4 minutes more.