Category Archives: Breaskfast

Whole Wheat Waffles

Whole Wheat Waffles

1 and 1/3 cup whole wheat flour
1 cup milk
2 large eggs – separated
4 Tablespoons shortening – melted
2 Tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt

Beat the egg yolks well; add milk and shortening.

In a separate bowl, combine flour, sugar and salt. Add to first mixture. and beat until smooth.

Beat egg whites until stiff peaks form. Fold into the batter. Sift baking powder lightly over the mixture and fold in quickly.

Bake in a hot waffle iron

Recipe Submitted by Ben

Cinnamon Roll Pancakes

Cinnamon Roll Pancakes


Cinnamon Roll Filling:
4 tablespoons butter, Melted
1/4 cup + 2 tablespoons light brown sugar, Packed
1/2 tablespoon Ground cinnamon

(Mix well, Place in corner of a baggie.)

Cream Cheese Glaze:
4 tablespoons butter
3/4 cup of powdered sugar
2 ounces of cream cheese
1/2 teaspoon vanilla extract

For Pancakes:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil
1 large egg, lightly beaten


Prepare Cinnamon Filling first: In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. (You want this to rest and ‘set up’ while your preparing the other ingredients. Its best if it gets a little thicker, you dont want it liquidy)

Prepare Pancake batter:  In a medium bowl whisk together flour, baking powder and salt. Whisk in milk, oil and egg just until batter is moistened.  (a few small lumps are fine)

OR If using a boxed mix, prepare according to package directions.

Prepare Cream Cheese glaze: In a medium glass or microwave-safe bowl, heat the butter and cream cheese until melted. Whisk together until smooth, then whisk in powdered sugar and vanilla. Set aside.

Heat a large skillet or griddle over medium-low heat. Spray with non-stick cooking spray. Scoop about 1/2 cup of pancake batter onto the skillet. Snip the corner of your cinnamon filling baggie and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a spatula and cook until lightly browned on the underside, 1 to 2 minutes more. Transfer pancake to a baking sheet and keep warm in the oven while you make the rest of the pancakes.

When ready to serve, spoon warmed cream cheese glaze on top of each pancake.


Cinnamon Roll Pancakes1

Cinnamon Roll Pancakes2

Cinnamon Roll Pancakes3

Cinnamon Roll Pancakes4

Recipe Submitted by Holly

Virginia’s Whole Wheat Pancakes

Virginia’s Whole Wheat Pancakes


1 cup (4.25 ounces) all-purpose flour

1 cup (4.5 ounces) whole wheat flour

2 tablespoons cornmeal

3/4 teaspoon salt

1 1/4 teaspoon cinnamon

1 tablespoon baking powder

1 teaspoon baking soda

1/2 cup egg whites (about 4 egg whites)

3 tablespoons honey

1 teaspoon vanilla

2 1/4 cups buttermilk

1/4 cup (1/2 stick) butter, melted


1. In a large bowl, sift together the all-purpose flour, wheat flour, cornmeal, salt, cinnamon, baking powder and baking soda.

2. In a blender, purée the egg whites, honey, vanilla, buttermilk and melted butter until thoroughly combined, about 30 seconds.

3. Gently whisk the dry and liquid ingredients together to form a batter. This makes about 5 cups batter.

4. Heat a griddle or large skillet over medium-low heat. Grease the surface, then ladle half-cups of the batter to form each pancake. Cook until puffed and golden brown, about 1 1/2 to 2 minutes on each side.

5. This makes 8 to 10 pancakes. The restaurant serves them with butter and maple syrup.

Total time: 25 minutes

Servings: Makes 8 to 10 pancakes

Recipe Submitted by Virginia

Baked French Toast

Baked French Toast


1/2 cup melted butter (1 stick)

1 cup brown sugar

1 loaf Texas toast

4 eggs

1 1/2 cup milk

1 teaspoon vanilla Powdered sugar for sprinkling


1. Melt butter in microwave & add brown sugar….stir till mixed.

2. Pour butter/sugar mix into bottom of 9 x 13 pan….spread around

3. Beat eggs, milk, & vanilla

4. Lay single layer of Texas Toast in pan

5. Spoon 1/2 of egg mixture on bread layer

6. Add 2nd layer of Texas Toast

7. Spoon on remaining egg mixture

8. Cover & chill in fridge overnight

9. Bake at 350 for 45 minutes (covered for the first 30 minutes) 10. Sprinkle with powdered sugar

11. Serve with warm maple syrup


 Recipe Submitted by Lori