Last month I shared with you all about one of our Saturday morning rituals of making an extra special cozy breakfast. That particular day it was our from scratch biscuits with chicken, bacon, and honey. I’ve had a handful of requests for
the recipe (as well as a few self-invites for breakfast..) so I thought I’d put together a few of our favorite fall breakfast recipe ideas to share with you all!
Cooking together as a family requires a little extra time and patience, but I love that our son is gaining an appreciation of where food comes from and how it comes together. He knows it’s hard work! Plus – real men cook, am-i-right!? And please, don’t be discouraged by “from-scratch,” I promise
even you anyone can make from-scratch pancakes!
Finally, here’s my #1 award winning cooking tip… ALWAYS use salted butter. It may say unsalted, but gleefully ignore it, and rest in the FACT that salted butter is always better. And don’t forget the coffee with your breakfast. Ok, here we go:
Apple Pancakes with Maple Syrup Butter recipe adapted from Brunch:The Perfect Weekend Treat
- 1 1/2 C self-rising flour (easy to find at the grocery store)
- 1/2 C sugar
- 1 egg
- 1 C milk
- 2 apples peeled and grated
- butter or oil frying
- 3 oz of butter and 3 tbsp maple melted for drizzling on top
Mix dry ingredients together. In a separate bowl mix wet ingredients, except the apple. Slowly add wet ingredients to dry and mix until its combined. Stir in grated apple. Fry pancakes in butter or oil (for crispier edges). Drizzle on maple syrup butter and serve for a delicious breakfast treat!
German Pancakes recipe adapted from Rachel Ray
- 2/3 C butter
- 1 C flour
- 2 tbsp sugar
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 4 eggs
- 1 C milk
Preheat the oven to 400 degrees. In a 10-inch cast iron pan, or a 13×9 inch glass cake pan, melt 1/3 C butter by placing in the oven while it preheats. Place dry ingredients in a small bowl. In a larger bowl, whisk eggs and then add milk and 1/3 C melted butter. Add dry ingredients and whisk until smooth. Add the mixture to the hot pan from the oven and place immediately back in the oven for 20-25 minutes. It should be a big puff pillow and the center will appear dry. Serve this perfect breakfast entree immediately with more butter (eek!), maple syrup, and fresh berries.
- 2 eggs/person you are serving
- ramekins for each serving
- Bacon/sausage, spinach/kale, cheese, fresh herbs (rosemary, thyme)
- Salt and Pepper
Preheat oven to 375 degrees. Butter ramekins and crack two eggs in each ramekin. Add cooked meats, fresh greens, cheese, and fresh herbs (if you want), or whatever else sounds good! Bake for up to 15-minutes depending on your desired doneness of yolk! I love this for hosting larger groups, because everyone can build their own breakfast eggs and have them exactly their way. Don’t forget to top with a little salt and pepper, and serve with some crispy potatoes!
Biscuits recipe adapted from All Recipes
- 2 C flour
- 2 tbsp baking powder
- 1/2 tsp salt
- 1/2 C butter (cold)
- 1/2 C cream + 1/4 C water OR 3/4 C milk
Preheat oven to 450. In a stand mixer with the whisk attachment, mix the flour, baking powder, and salt. Cut the butter in small chunks and until it forms a coarse meal. Add cream/milk (we only keep cream around here…) until the dough comes together. Gently toss with flour until no longer sticky. On a floured surface roll out the dough to about a half inch (0r not..whatever!) and cut with a biscuit cutter (or Ikea cup, cause who has a biscuit cutter??). Place biscuits on a cookie sheet with parchment ( you won’t have to clean the cookie sheet!) and bake 8-10 minutes. They will not be very brown! Serve with butter and honey, fried chicken, gravy, or bacon, egg, and cheese!