Breakfast recipes
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Mesquite pancakes Total time: About 25 minutes Servings: 5 servings (3 pancakes each) Note: Mesquite flour can be found online at www.casadefruta.com, www.desertusa.com and Amazon.com, as well as select health-food stores. 1 2/3 cups flour 1/3 cup mesquite flour 1/3 teaspoon salt 1 teaspoon baking powder Scant 2 cups milk 2 eggs, well-beaten 1/2 stick butter, melted Butter or vegetable oil for greasing the griddle 1.
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Brandy-soaked toast fried in peanut oil and served with chantilly cream.
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Chef Moti Yosef’s version is crustless and not too sweet.
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Total time: 50 minutes, plus cooling time Servings: Makes 16 cups Note: Adapted from Christine Moore’s “Little Flower: Recipes From the Cafe.” 1/2 cup vegetable oil 1/2 cup light brown sugar 1/2 cup maple syrup 1/2 teaspoon salt 1 tablespoon vanilla extract 4 cups old-fashioned rolled oats 3 cups mixed chopped nuts (almonds, pecans, walnuts, pistachios, hazelnuts and pumpkin seeds) 4 cups mixed chopped dried fruit (sour cherries, cranberries, apples, pears, apricots, raisins, dates) 1.
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Carmelized onion, goat cheese and olive frittata Total time: 10 minutes Servings: 1 to 2 Note: The toppings should be warmed before being added to the frittata.
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Total time: 40 minutes Servings: 6 to 8 2 tablespoons butter 1 zucchini 1/4 cup chopped green onions (about 2 onions, green parts only) 1/3 to ½ cup roasted, peeled, chopped green chile 1 cup corn kernels (about 1 ear) 6 eggs 1/2 teaspoon salt 3/4 cup grated Monterey Jack and sharp cheddar, divided 1.
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Cherry tomato frittata Total time: 20 minutes Servings: 1 to 2 Note: The toppings should be warmed before being added to the frittata. 6 small cherry tomatoes Olive oil Salt 2-3 Fresno chiles, sliced in half lengthwise, stem and seeds removed 1-2 green onions Frittata base 1/4 cup thinly sliced dry Italian salame 1/3 cup finely grated aged Provolone 1.
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Frittata base Total time: 15 minutes Servings: 1 or 2 3 eggs 2 teaspoons cold water 1/4 rounded teaspoon kosher salt 1 tablespoon and 1 teaspoon unsalted butter Toppings, as desired 1.
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Onion, potato and bacon topping Total time: 45 minutes Servings: 1 to 2 Note: The toppings should be warmed before being added to the frittata. 1/2 cup thinly sliced red onion 2 teaspoons butter 3 fingerling potatoes 3 slices thickly sliced applewood-smoked bacon Frittata base 1 tablespoon minced chives 1/3 cup finely grated Gruyere cheese 1.
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Yeast-raised waffles Total time: About 40 minutes, plus overnight rising time Servings: Makes 16 waffles Note: Adapted from Marion Cunningham’s recipe. 1 package active dry yeast 2 cups milk 1/2 cup (1 stick) butter, melted 1 teaspoon salt 1 teaspoon sugar 2 cups flour 2 eggs 1/4 teaspoon baking soda 1.
