REAL HOMEMADE PANCAKES

Ingredients
• Maple syrup for serving
• Butter for cooking and serving
• Two eggs, lightly beaten, or half-cup liquid egg substitute
• Two cups of milk (or as needed)
• A quarter cup of sugar
• Two cups multi purpose baking mix

Directions

Mix the milk, sugar, baking mix, and eggs in a bowl until they are well combined. Melt a little butter in a skillet to coat the pan. Add about a quarter cup of batter at a time into your pan. Cook each pancake for around 4 minutes until bubbles form and begin bursting. Turn each pancake and continue cooking for extra 4 minutes until they change to brown. Serve with maple.

SOME VARIATIONS

Peanut butter pancakes: add extra quarter
cup of milk and three-quarter cup smooth
butter to your batter

Gingerbread pancakes: add two teaspoons
of ground ginger and a teaspoon of ground
cinnamon to your batter

Banana Pancakes: Add two chopped bananas
into the batter

Blueberry pancakes: add one tablespoon
of fresh blueberries just after adding the
mixture to the skillet

BANANAS FOSTER FRENCH TOAST

Ingredients
• Eight thick slices of bread
• One teaspoon of vanilla extract (optional)
• One cup whole milk
• Four eggs
• Two tablespoons dark rum
• Three medium bananas, peeled and diced
• A quarter cup packed brown sugar
• A quarter butter (divided)

Directions

Use medium heat to melt two tablespoons of butter in a saucepan. Add brown sugar to cook while stirring until your sugar dissolves. Add bananas and cook for 1-2 minutes until the pieces are well heated. Add your rum, and then increase heat to a boil and cook while stirring for a minute or more.

Remove and reserve. Whisk together milk, eggs and vanilla (optional) in a medium pot or bowl. Submerge your slices of bread into the egg mixture and let the bread soak for about 1-2 minutes. Using medium heat, heat a tablespoon of butter.

Add your soaked bread, 2-3 slices at a time to your skillet and cook for around 3 minutes until golden brown. Turn and cook for extra 3 minutes until golden brown. Repeat this procedure with the remaining bread, ensuring you add butter to your pan as needed. Serve with banana mixture.

SKILLET SCONES

Ingredients
• One egg, lightly beaten or quarter cup liquid
egg substitute
• Half cup butter (melted and cooled)
• Three-quarter cup buttermilk
• Three tablespoons of sugar
• Two cups of multi purpose baking mix

Directions

Mix all the ingredients in a bowl until you form a soft and sticky dough. Cut out a sizeable chunk and roll it between the palms, and then flatten it to form a wide patty. Heat your skillet over medium-low heat and add the dough patties when the pan is hot enough. Cook covered ensuring you turn the scones over after around 4 minutes or when they brown at the bottoms.

Replace your lid and continue cooking for around 4 minutes until the other bottom is brown and your scones are well cooked. Serve hot. The figure below shows caramelized onion skillet scones.

VARIATIONS

Maple scones: instead of brown sugar use
sugar. Stir about a third cup of maple syrup
into the buttermilk before adding it to your
mixture. Prepare as above
Citrus Scones: Add a tablespoon of orange
zest or lemon to the batter before cooking
Dried fruit scones: Add half a cup raisins,
currants, dried cranberries or any other dried
fruit to the batter before cooking.

MEDITERRANEAN BREAKFAST WRAP

Ingredients
• A quarter cup pitted, chopped olives
• Four tortillas
• Four ounces goat cheese (around half a cup)
• One to two tablespoons of butter or olive oil
• One-tablespoon milk (optional)
• Half-teaspoon pepper
• Half teaspoon of salt
• One teaspoon crumbled dried oregano
• Six eggs or one and a half cups liquid egg
substitute
• A quarter cup drained, chopped sun-dried
tomatoes (oil-packed)

In a bowl, beat the eggs with pepper, salt, milk (optional) and oregano. Using medium heat, heat the butter or oil in a skillet and add eggs to the skillet while reducing the heat.

Cook your eggs making sure you occasionally stir for 3-5 minutes until well cooked. Divide the goat cheese into sizeable parts while the egg is cooking. Spread one part down each tortilla. Add the sun-dried tomatoes and olives dividing evenly among the tortillas.

On top of the tomato, olives and cheese, add cooked eggs, dividing equally among your tortillas. Roll the tortillas into neat packages by folding the ends then turning to form cylinders. Wipe your skillet and add more oil or butter and place over medium heat.

Once the pan is hot, add your cylindrical tortillas and cook for around 2 minutes until the downside is brown. Turn and continue cooking for extra 3 minutes until the other side is brown.

SCRAMBLE

Ingredients
• Four ounces ready-made polenta (cut into
half-inch dice)
• Two links smoked chicken sausage, halved
lengthwise and sliced
• Half-medium onion (diced)
• One tablespoon of olive oil
• Half teaspoon crushed red pepper flakes
(optional)
• A quarter teaspoon pepper
• Half teaspoon salt
• Four ounces shredded Monterey Jack cheese
(about half a cup)
• A quarter cup of milk
• Six eggs or one and a half cups liquid
substitute

Directions

Beat eggs in a bowl and add cheese, pepper, red pepper (optional), milk, and salt. Mix well and set aside. Heat some oil in your skillet and add onion to cook while stirring for around 2 minutes. Reduce the heat and add sausage. Continue cooking for around 5 minutes or more until your onion is translucent. Add polenta and cook while stirring for two more minutes until it is well heated. Evenly spread the polenta mixture in your pan and reduce the heat to medium-low, and then pour your egg mixture evenly over the top. Cover and cook your meal for around 12- 15 minutes making sure you stir once or twice during your cooking. The figure below shows an example of scrambled eggs.