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Classic country breakfast

By Staff | Sep 19, 2019

-Photo courtesy of Fotolia/Sandra Hale Start your day off with old-fashioned griddlecakes. These can be customized with the addition of strawberries and blueberries put right into the batter, or try a handful of chocolate chips.


GRIT Magazine

Breakfast time has always been a special part of the day to me. It’s the beginning of a new day, and a chance to start it off right with a wholesome meal. Even at a young age, I enjoyed being the first one to wake up in the morning to get the coffee going-my parents made sure to show me how to make it correctly so it was something they would actually enjoy.

As I got older, my mother happily showed me a few more kitchen basics she had learned from her mother, and I ran with it. I made waffles with an old waffle iron my parents got as a wedding gift. I made French toast, which most of the family preferred. My favorite thing to make, though, was the griddlecakes recipe from Mom’s trusty The Fannie Farmer Cookbook, and you could tell from the warped, stained pages. I would sometimes customize them with the addition of strawberries and blueberries right in the batter, but more likely I would throw a handful of chocolate chips into the mix if I could convince Mom to let me.

Other times, I kept it simple with just bacon, eggs, and fried potatoes, especially when I knew my uncle would be stopping by after a hunt. He would warm up by the woodstove with a cup of coffee in hand, and he and my father would talk about neighborhood news or the wildlife out and about that morning.

Cowboy breakfast casserole’s ingredients include pork sausage, hot sauce, potatoes and eggs.

I always insisted on listening to an album from my parents’ eclectic music collection, and most of the time it was one of their numerous John Denver CDs. These days, I still listen to the same albums when I have friends and family over for our weekly breakfast or brunch. We’ll often have a potluck, but if I’m up to it, I like to provide the whole spread. It’s such a simple pleasure to cook delicious food for some of my favorite people to enjoy.

So, put on a pot of coffee, turn on your favorite tunes, and enjoy the company.

Old-fashioned griddlecakes

This recipe is adapted from The Fannie Farmer Cookbook. Yields 8 large or 16 small pancakes.

1/2 cup whole milk, lukewarm

2 tablespoons butter, melted

1 egg

1 teaspoon vanilla

1 cup all-purpose flour

2 teaspoons baking powder

2 tablespoons sugar

1/2 teaspoon salt

Chopped strawberries, whole blueberries, or chocolate chips, optional


Preheat oven to 200 F.

In a large bowl, combine milk, butter, egg, and vanilla until blended.

In small bowl, whisk together flour, baking powder, sugar, and salt. Add to milk mixture, a little at a time, mixing well after each addition. Batter should be runny with a few lumps. If it’s thick, add additional milk, 1 tablespoon at a time, until batter reaches desired consistency. Stir in berries or chocolate chips, if desired.

Heat a little oil in nonstick skillet over medium-low heat until hot. Pour batter into pan. Two tablespoons batter will make small cakes, while cup batter will make large cakes. If making small pancakes, you can make more than one at a time, but be sure to leave space between them for the batter to spread without the edges touching.

Cook until bubbles form on top, edges look dry, and bottom is lightly browned. Using spatula, flip and let brown lightly on other side. Remove from skillet and place on warm plate, and set in oven to keep warm. Repeat with remaining batter, adding additional oil to skillet as needed.

Serve with butter and maple syrup.

Note: If preferred, honey can be substituted for the sugar. Simply stir it into the milk mixture, and omit adding the sugar to the dry ingredients.

Cowboy breakfast casserole

Yields 10 to 12 servings.

1 tablespoon coconut oil

1/2 onion, chopped

2 pounds pork sausage

6 eggs

2 cups milk

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 to 2 tablespoons hot sauce

2 cups shredded cheddar cheese

2 medium potatoes, boiled, cooled, peeled, and cubed

Preheat oven to 350 F. Grease 9-by-13-inch baking dish; set aside.

In large skillet over medium heat, melt oil. Add onion, and cook until tender. Add and brown sausage, breaking into crumbles as it cooks. Drain, and set aside.

In large bowl, whisk together eggs, milk, salt, pepper, garlic powder, and hot sauce. Stir in shredded cheese.

Arrange potatoes in bottom of prepared baking dish. Cover with sausage-onion mixture. Pour egg mixture evenly over top.

Cover with foil, and bake for 45 minutes. Uncover, and bake for an additional 15 to 20 minutes, or until center is set. Cool for 10 minutes before cutting into squares and serving. Serve with additional hot sauce, if desired.

Crustless tomato-basil quiche

Yields 8 to 9 servings.

1 tablespoon oil or butter

1/2 onion, chopped

3 cloves garlic, minced

6 large eggs

1 cup milk

1 teaspoon salt

1/2 teaspoon black pepper

2 to 3 medium tomatoes, sliced -inch thick

3 tablespoons fresh chopped basil

8 ounces fresh mozzarella, sliced

Preheat oven to 350 F. Grease 9-inch pie plate or 9-inch square baking dish; set aside.

Heat oil in large skillet over medium heat. Add and saut onion and garlic until tender. Remove from pan and set aside to cool.

In large bowl, whisk together eggs, milk, salt, and pepper. Stir in cooled onion and garlic.

Place layer of tomatoes in bottom of prepared dish. Pour egg mixture over tomatoes, and sprinkle with chopped basil. Top with layer of mozzarella slices, and cover with remaining tomato slices.

Cover with foil, and bake for 35 minutes. Remove foil, and bake for an additional 10 minutes, or until center is set. Cool slightly before serving.

Lemon-poppy muffins

Yields 12 muffins.

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

2 eggs

1 cup sugar

2 to 3 teaspoons grated lemon zest

Juice of 1 lemon

1/4 cup milk

1/2 cup butter, melted

3 tablespoons poppy seeds

Powdered sugar, optional

Preheat oven to 350 F. Grease or line muffin pan with 12 paper liners. Set aside.

In medium bowl, whisk together flour, baking powder, baking soda, and salt.

In large bowl, beat eggs lightly with whisk. Add sugar, lemon zest and juice, milk, and butter. Whisk until well-combined. Add flour mixture, and mix until well-combined. Using wooden spoon, stir in poppy seeds. Batter will be thick.

Spoon batter evenly into prepared muffin pan. Bake for 18 to 20 minutes, or until toothpick inserted in center comes out clean.

Let muffins cool for a few minutes in pan, then run butter knife around edges and remove from pan. Cool completely, then dust with powdered sugar, if desired.

Excerpted from Grit. To read more articles from Grit, please visit “http://www.grit.com”>www.grit.com, or call 800-803-7096. Copyright 2019 by Ogden Publications Inc.

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