Steffany requested some recipes, which I’m happy to share. The first two are from A Taste of Oregon and the scones are from Biscuits and Scones by Alston.
I’d like to get on a little soapbox and recommend the benefits of real animal fat for children’s growing brains. It is essential. Thus, I always use real butter, whole milk, and whip my own cream. Also, (forgive me for preaching anymore) I eschew high fructose corn syrup like the devil himself, as I’m sure most of you do too. We always use the real maple syrup which naturally contains magnesium, phosphorous, and iron in it. We get the big bottle at Costco and pour small amounts into a little container in case it’s knocked over at the breakfast table. For the little ones, we usually pour for them telling them it is liquid gold and they should only pour what they need. And finally, we’ve pulled out all my grandmother’s cast iron pans because my children have struggled with anemia at times. Then, we discovered that everything tastes better too!
Oven: 425 degrees. Note: this is a single batch, which I’ve never used yet, since it only serves four, and Paul is worth four by himself. We always double it and I put it in a 10×13 pan.
1/3 cup butter, 5 large eggs, 1 cup milk, 1 cup flour
Put butter in a 9×13 baking dish and set in a 425 oven to melt. While the butter is melting, put the eggs, milk, and flour in a blender or a mixer and mix or blend on high
until frothy. Remove the baking dish from the oven and pour the batter into the
hot, melted butter. Return to heated 425 oven and bake until puffy and nicely
brown (20-25 minutes). Serve immediately with powdered sugar and fresh lemon
wedges or syrup.
Option: My friend Robin gave me the idea of putting chopped apples into the melting butter for a nutritional and flavorful addition.
Union Pacific Apple Pancakes
This recipe was taken over by Paul and following his random, artistic personality has
morphed into a multitude of variations using sweet potatoes, bananas, potatoes,
chopped pears, and pumpkin as a substitute for the applesauce. He usually adds berries for flavor and nutrition. But … here’s the original recipe:
1 cup flour, ¼ tsp salt, 1 ½ tsp baking powder, 1 T melted butter, ½ cup milk, 1 beaten egg, ½ tsp vanilla, 1 ¼ cups homemade applesauce
Sift flour,salt and baking powder. Combine butter, milk and egg. Stir into flour. Add
vanilla and applesauce. Beat well. Spoon batter into a hot, well-greased griddle, allowing enough batter to make 4” cakes. When edges are lightly browned and bubbly, turn and cook on second side. Serve hot with maple syrup or apple jelly and lots of butter.
My family loves to use the leftovers as a substitute for bread in peanut butter-jelly
sandwiches and then they get homemade twice!
Mother Bathia’s Scottish Scones
I add scallions, chives, or finely chopped onions to these sometimes. I use leftover
mashed potatoes, baked potatoes, and sometimes I boil them in the morning. Sometimes I peel the potatoes, sometimes I don’t. I’ve also substituted sweet potatoes
which are my favorites. I’ll give you the original recipe, but I’ve changed them a bit, by adding a little more flour into them, rolling them out, and cutting them with a large biscuit cutter. They are easier to cook this way. Also,we always double, sometimes triple the batch. The perfect breakfast are these with sausage patties or thick, sliced bacon and orange juice, and of course, coffee.
½ lb. (1 large) russet baking potato, ½ stick (4 T) unsalted butter, ¼ cup sliced green onion (scallions), 1 large egg, ½ tsp salt, ¼ tsp freshly ground black pepper, ¾ cup all purpose flour. Additional flour as needed.
Peel the potato and cut into 1-inch slices. Put in a saucepan with cold water to cover. Cover the pan and simmer over medium heat until potato is very tender when pierced with a knife. Pour off all the water. Put the pan over low heat for about a minute to dry the potato. Mash potato with a fork — small lumps are okay. Measure 1 cupful and put into a medium-size bowl (I never measure these. You really can’t mess these up.)
While the potato cooks, melt butter with green onions in a small saucepan over moderately low heat. Add to the mashed potato along with egg, salt, and pepper. Beat with a spoon to mix well. Lightly stir in enough flour to make a stiff dough.
Turn dough onto a lightly floured board and give 20 kneads to mix well. (I skip the
following part and just roll the whole thing out and take a large biscuit cutter to it, slapping the circles onto the hot griddle or cast iron pan) Cut dough into half. Roll or pat one half into a 7-inch circle. Cut into 8 wedges. Arrange scones – sides not touching – in the skillet or on the griddle, 5-7 minutes each side, or until golden brown on the underside. (There is really no magic time for this process. You have to know your own stove, your own pan, the hot spots on the pan, etc. This part just takes good old-fashioned vigilance, flipping these ones, leaving these ones alone for awhile, etc. until they’re done. Crisp brown on the outside, flaky and chewy on the inside.)
My little ones like these with … alas, I’m ashamed to say so … organic ketchup. Paul and the older ones like them with hot sauce. I like them plain or with hot sauce.
Happy breakfasting with the family!