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    You are in: Home / Cookbooks / breakfast
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    A culmination of several recipes over the years, this is another delicious breakfast that is made the night before; sparing the chef from getting up early or messing up the kitchen first thing. Serving size is listed as 6-8, but I serve with bacon or sausage & possibly scrambled eggs so we usually get 10 servings out of it. Can also be halved & made in a 9x9 brownie pan to serve a family of 3-4.

    Recipe #292982

    This is my mom's recipe for Passover pancakes. For non-Passover use, substitute regular flour for the matzo meal.

    Recipe #188936

    I adore Julia's recipes but tend to simplify them by omitting some of the details and using less butter. I also use milk instead of cream and find it rich enough for my taste. When I make this dish, I usually omit the crust (the "gratin" version).

    Recipe #268407

    Posted here for safekeeping. Here is the basic recipe with suggested garnishes on the serving plate. The amount of butter and/or cream is given as in the original recipe for historical interest and for anyone wishing to try the fully loaded classic version.

    Recipe #269145

    This is a really unique way to serve a traditional bacon, egg and toast breakfast.

    Recipe #492257

    Adapted from who reprinted with permission from How it all Vegan! I'm not sure about pancakes with no egg, but I plan on trying this as soon as my bananas get ripe.

    Recipe #350166

    1 Reviews |  By aviva

    A friend got this recipe from a kosher cookbook and I then tried to cut the tons of fat a little. I made the souffle for a brunch today and it was a hit.

    Recipe #107840

    Recipe #456059

    YUMMMY! featured on Guy's diner's drive-ins and dives, a decadent and delicious french toast from Surrey's cafe in New Orleans..the right city for a bananas foster recipe! I edited the recipe to take into account 2blue's suggestions

    Recipe #384519

    Old-style French toast is too decadent to fit into most diets, especially them snooty Frenchmen. So here's my favorite way to make my cake and eat it too. I use Arnold's 100% whole wheat, which soaks up the mixture beautifully and, with each slice having 90cal, 3g fiber, and 4g protien, means two slices stack up pretty well against your favorite health cereal.

    Recipe #153246

    1 Reviews |  By Irmgard

    I found this recipe on another website and since I had some canned peaches and sour cream to use up, decided to make a half recipe to try them. To make a long story short, they are wonderful - so fluffy and flavourful! I used canned peaches since that is what I had on hand, but all means try them with fresh peaches. Fresh is always better! Serve with maple syrup.

    Recipe #313673

    Sounds odd, but these are really good. Not just for breakfast either.

    Recipe #34029

    I found this in the March 2007 Chatelaine magazine and the whole family loved it.

    Recipe #216256

    7 Reviews |  By Maito

    Requested by MarraMamba in the "Lighten up your favorite comfort food" challenge. Original recipe: Recipe#23004. These are delicious pancakes that are very fluffy and delicate, with a mild lemon flavor. Each serving contains 6.5 grams of fat, 2.8 grams of saturated fat, and 95 mg cholesterol (calculated from ingredient labels).

    Recipe #259802

    These are available for breakfast at the Nutmeg Inn, Wilmington, Vermont - or even at your very own kitchen breakfast table! Top them with real Vermont maple syrup for a truly amazing breakfast treat.

    Recipe #23004

    15 Reviews |  By ~Nimz~

    Made these this morning and they were so good. Light but tasty. Original recipe from Pampered Chef From the Heart Cookbook with some minor alterations by me.

    Recipe #136981

    If you like blueberries, this breakfast treat is for you. I am prejudiced but use wild Maine berries. They have that extra "bite"!

    Recipe #22274

    20 Reviews |  By Hadice

    This comes from Use any peanut butter you like. I like to top mine with crunchy peanut butter and syrup. Makes me hungry just thinking about it!

    Recipe #99817

    Not sure where she got the recipe, but she still makes this for me during the holidays. Stays fresh for a long time if sealed - it's soft, not crunchy.

    Recipe #104499

    Served at Port Orleans Riverside.

    Recipe #146912

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