Waffles

Yield: 4-6 serving

Ingredients
8oz. All purpose flour
2oz. Sugar
1/2oz. Baking powder
1teaspoon Salt
4 Egg yolk
12fl. oz. Milk
4oz. Butter, melted
4 Egg whites (room temperature)

Preparation

1. Sift together the flour, sugar, baking powder, and salt into a large mixing bowl
2. In a separate bowl, beat together the egg yolks, milk and melted butter.
3. Make a well in the center of the dry ingredients and pour in the milk and egg mixture.
4. Lightly whisk the dry ingredients into the wet, stirring until just combined.
5. pre-heat a waffle iron.
6. Whip the egg whites to soft peaks and fold the egg whites into the batter in two separate steps.
7. Ladle the batter onto the waffle iron. Close the top and cook until the waffles are crisp, golden and cooked completely through.
   

Pancakes

Yield: 4 servings

Ingredients
24oz. All purpose flour
3oz. Sugar
1tablespoon Baking powder
2teaspoon Salt
1/2teaspoon Baking soda
24 fl. oz. Milk
3 Eggs, lightly beaten
2oz. Butter, melted
Canola oil, as needed

Preparation

1. Sift together the flour, sugar, baking powder, salt, and baking soda into a large mixing bowl.
2. In a separate bowl, whisk together the milk, eggs and melted butter.
3. Make a well in the center of the dry ingredients and pour in the milk and egg mixture.
4. Lightly whisk the dry ingredients into the wet, stirring until just combined.
5. Heat a large saute pan on a medium heat.
6. Brush lightly with the canola oil.
7. Ladle the batter into the center of the pan.
8. cook the pancake until the underside is brown, the edges begin to dry and bubbles begin to break the surface of the batter.
9. turn the pancake and cook until the second side is brown.

French Toast

Yield: 4 servings

Ingredients
1 quart Milk
8 eggs
2oz. granulated sugar
cinnamon, ground (pinch)
Nutmeg, ground (pinch
salt (pinch)
Butter, for frying (as needed)
12 slices Pan de Mie, (or any if desired)

Preparation

1. 
   Combine the milk, eggs, sugar, cinnamon, nutmeg and salt, and mix them into smooth batter. Keep this batter refrigerated until ready to use.
2. Heat a saute pan over moderate heat. Add butter and melt.
3. Dip the slices of bread into the batter, coating the slices evenly. Fry the slices on both sides until evenly browned.
4. serve the french toast immediately.
   

Fresh fruit compote

Yield: 4 servings

Ingredients:
4oz. Strawberries, hulled and sliced
4oz. Blackberries
4oz. blueberries
4.oz Raspeberries
7oz. Strawberries
sugar (as needed)

Preparation

1. Gently fold together all ingredients.


2. keep chilled until ready to serve.

Notes

You can omit the coulis and sprinkle the fruit with a little sugar. Allow it to macerate for several hours, or until the sugar is completely dissolved and the juices have begun to relesease from the fruit.

Serve with pancakes, waffles or crepes, yogurt or cottage cheese, whipped cream.

Frittata

6oz. Bacon
5oz. Yellow onions, minced
5 oz. Potato, cooked and diced
10 Eggs
salt (to taste)
pepper (to taste)

Preparation

1. Saute the bacon until it is crisp


2. Add the onions and continue to saute for another minute or so


3. Add the potatoes and cook until they are lightly browned.


4. Beat the eggs with salt and pepper. Pour them over the bacon, onions, and potatoes and stir gently.


5. Reduce the heat to low and cover the skillet. Cook until the eggs are nearly set. Brown under the broiler if necessary.


6. Cut the frittata into wedges to serve.