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Death before dishonor. But neither before breakfast.

Plain Old Pancakes


A frequent weekend breakfast, maybe with some berries picked fresh or just with nothing in them.

1 1/2 cups flour
1 tsp salt
3 tbsp sugar
1 3/4 tsp baking powder
1 1/2 cups milk
3 tbsp melted butter
1-2 eggs

  1. Combines all the dry ingredients in a bowl. Mix together well.
  2. Combines all the wet ingredients in a bowl. Mix together well.
  3. Stir wet ingredients into the dry.
  4. Cook in a pan or on a griddle.
  5. Serve up with syrup or, my favorite, jam.

Sweet Potato Pancakes


I can't get enough of sweet potatoes. Boil 'em, mash 'em, stick 'em in a stew, or you know, make pancakes. Quite a nice way to use some leftovers really.

1 1/2 cups sifted all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 1/4 cups mashed cooked sweet potatoes
2 eggs, beaten
1 3/4 cups milk
2 tbsp butter, melted

  1. Combines all the dry ingredients in a bowl. Mix together well.
  2. Combines all the wet ingredients in a bowl. Mix together well.
  3. Stir wet ingredients into the dry.
  4. Cook in a pan or on a griddle like normal pancakes.

Multigrain Pancakes

1/2 cup buckwheat flour
1/2 cup flour
1/2 cup cornmeal
1/2 cup oats
1/2 cup malt powder (recommended)
2 tbsp teff (optional)
2 tbsp brown sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 1/4 cup milk
2 tbsp honey
1 tbsp oil
1 egg
1/2 tsp cinnamon
  pinch of cardamom
  pinch of grated nutmeg

  1. Combine all ingredient to smooth batter. If you add the malt powder, you will need to add some more milk to reach the right consistency.
  2. Fry on griddle.

Silky Corn Cakes


A pancake that's a nice change of pace, great for lazy Sunday mornings.

1/4 cup yellow cornmeal
1 cup water
2 tbsp butter
3/4 cup un-bleached all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
2 eggs, lightly beaten
1/2 cup milk
1/4 cup yoghurt
2 tbsp maple syrup
1/2 cup fresh corn kernels

  1. Combine the cornmeal and water into a small saucepan and cook, stirring over medium heat until thick ad porridge-like, about 3 minutes. Add the butter and stir until smooth. Set aside to cool.
  2. Combine the flour, salt, baking powder, and baking soda in a bowl and mix well.
  3. Stir the eggs, milk, yoghurt, and maple syrup into the cooled cornmeal. Gently fold in the flour mixture and the corn. Stir thoroughly.
  4. Heat a greased griddle or skillet over medium heat. Drop the batter by the tablespoon and cook until the edges of the cakes are dry (about 1 minute). Then turn and cook the other side one minute.

Lemon Poppyseed Cottage Cheese Pancakes


Simply divine with a dollop of raspberry jam. Made rather less now that I've become a Lactard.

1 cup cottage cheese
4 eggs
1/2 cup whole wheat flour
2 tbsp melted butter
3 tbsp lemon juice
1 tsp lemon zest
1 tbsp poppy seeds
1 tbsp wheat germ (optional)

  1. Combine all ingredients in a bowl. You might wish to blend the ingredient together to get a more even texture. I feel there is no need as long as you aren't using a large curd cottage cheese, your mileage may vary of course.
  2. Cook over a medium heat like any other pancake.

Oatmeal Waffle


The oatmeal gives a nice crunch and toothsome-ness to the waffle. It's a nice variation.

1 1/2 cups all-purpose flour
1 cup quick-cooking rolled oats
1 tbsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
2 eggs slightly beaten
1 1/2 cups milk
6 tbsp melted butter
2 tbsp brown sugar

  1. Take a large mixing bowl and sift in flour, baking powder, cinnamon and salt.
  2. Then stir in oatmeal, and make sure all the dry ingredients are well mixed. When you are done set this bowl aside and take another smaller one.
  3. Use it to mix eggs, milk, butter and brown sugar until all ingredients are thoroughly blended together.
  4. Now add the liquids to the flour mixture and use a spoon or electric mixer to mix until the mixture is smooth and the waffle batter is done.
  5. Lightly grease your waffle maker if you need to and pour the batter on to preheated grids. Close the lid of your waffle maker, and do not open until your delicious oatmeal waffles are done.

Very Berry French Toast


This is great for overnight company. Fairly quick to prepare, ready all at once, and no slaving over a hot stove-top. An egg-rich French toast bakes atop sweetened spiced berries. This is an excellent recipe for lightening, the egg portion is easily replaced with an egg-replacement. Half the sugar can be replaced by splenda.


We save bread heels in the freezer for this recipe. When we have about a loaf, we make this recipe or bread pudding.

3 cups skim milk
1/2 cup granulated sugar
1 tsp ground cinnamon
1 tsp vanilla extract
4 large egg whites, lightly beaten
1 large egg, lightly beaten
1 loaf of bread, sliced
2 - 16 oz bags frozen berries 6.1

  1. Preheat oven to $350 ^{\circ}$F.
  2. Mix together first six ingredients in a bowl. Toss bread in the mixture, soaking until all the liquid is absorbed. Let it soak for five to ten minutes, mixing occasionally. Toss in the berries and then add to a 13x9 baking dish coated with cooking spray.
  3. Bake for thirty minutes covered until set, then remove lid for five minutes. It will be golden brown and bubbly.



"Wow, you're the first White folks I ever met who can make good cornbread." Thanks... I think.

2 cups cornmeal
2 cups flour
4 tsp baking powder
1 tsp baking soda
1 tsp salt
6 tbsp sugar
2 cups plain yogurt
2 eggs
6 tbsp melted butter
6 tbsp honey

  1. Mix dry ingredients.
  2. In separate bowl, mix yogurt and butter, then mix in egg and honey.
  3. Combine wet and dry portions until just mixed.
  4. Spread into greased pan ("pan grease" works best).
  5. Bake at $350 ^{\circ}$F for 30 minutes or until top is flecked with golden brown.

Seattle Brown Bread


Based on the traditional Boston Brown Bread, this is excellent with baked beans on a cold winter day. You can steam it in a coffee can in the traditional way, but I never have any handy, so I bake it in a dish.

1 cup cornmeal
1 cup buckwheat flour
1 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup golden raisins
1 cup milk
1 cup yoghurt
1/2 cup molasses
1/4 cup brown sugar

  1. Preheat oven to $325 ^{\circ}$F.
  2. Grease baking dish.
  3. Combine dry ingredients in large bowl.
  4. Combine milk and yoghurt. Warm up milk to lukewarm then add molasses and brown sugar.
  5. Mix wet mixture into dry ingredients. Try not to over mix.
  6. Cover and bake at $325 ^{\circ}$F for 40 minutes. Remove cover and cook 20 more minutes. Check with doneness with a toothpick.


... berries6.1
We like a mix of cherries, raspberries and blackberries.

next up previous contents index
Next: Sauces and Dressings Up: The Buson Family Recipe Previous: Main Dishes   Contents   Index
Dane Buson 2016-09-11