Fall Starters

For me, the natural progression to fall cooking starts with breakfast. No longer do I desire just a simple toast and cereal option. Give me pancakes, muffins or French toast, add fresh fruit or a glass of juice, and my day is made.

The sheer convenience of the following recipes--in addition to their good taste--makes them perfect for a great breakfast. The Cinnamon Oatmeal Pancakes, Raspberry Bran Muffins and custard for the English Muffin French Toast can be made on the weekend and used for several days out of the refrigerator.

Mandel is author of “Celebrating the Midwestern Table” (Doubleday & Co., 1996).

Cinnamon Oatmeal Pancakes

Active Work and Total Preparation Time: 20 minutes

1 cup cake flour

1/2 cup oatmeal, regular or quick-cooking

1/4 cup light brown sugar, packed

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 1/2 cups buttermilk, shaken well

1 egg

3 tablespoons melted butter or canola oil

Butter or oil spray

Warm pure maple syrup

* Combine flour, oatmeal, brown sugar, baking soda, cinnamon and salt in large bowl. Set aside.

* Put buttermilk, egg and melted butter into small bowl. Whisk until frothy. Add to dry ingredients; stir until smooth. (Can be cooked immediately or refrigerated up to 5 days.) Stir before using. If batter is too thick, stir in 1 tablespoon buttermilk or water and repeat if needed.

* Heat greased nonstick griddle over medium-low heat. When hot, spoon 2 tablespoons batter per pancake onto griddle into 3-inch rounds. Cook until pancakes bubble and brown on edges, about 3 minutes. Use spatula to turn and brown other side, about 2 to 3 minutes more. Can be kept warm in 200-degree oven while remaining pancakes are cooked. Serve hot with warm maple syrup passed separately.

18 to 20 (3-inch) pancakes. Each of 20 pancakes: 64 calories; 71 mg sodium; 16 mg cholesterol; 2 grams fat; 9 grams carbohydrates; 2 grams protein; 0.03 gram fiber.

Raspberry Bran Muffins

Active Work Time: 20 minutes * Total Preparation Time: 50 minutes

Blueberries or raisins can be substituted for the raspberries. Better yet: Try all three. This batter also makes great pancakes.

1 1/2 cups cake flour

2/3 cup sugar

2 teaspoons baking soda

1/2 teaspoon cinnamon

Generous 1/4 teaspoon salt

1/2 cup hot water

1 1/2 cups bran cereal (not bran flakes)

1 cup buttermilk, shaken well

1 egg

1/4 cup oil

2 tablespoons molasses

7 teaspoons raspberry preserves

2/3 cup raspberries

* Combine flour, sugar, baking soda, cinnamon and salt in large bowl. Set aside.

* Put hot water and cereal in bowl; stir until moistened. Add buttermilk, egg, oil and molasses. Stir well. Add to dry ingredients. Stir well. (Can be baked immediately or refrigerated as long as 1 week. Stir before using.)

* Spoon batter into muffin tins that have been greased or lined with paper cups until about 7/8 full. Put 1/2 teaspoon preserves in center of each. Sprinkle each with about 5 to 6 berries, slightly pressing them into batter.

* Bake at 400 degrees until toothpick inserted into center comes out clean, about 18 minutes. Let rest in pans 5 minutes. Serve warm.

14 muffins. Each muffin: 162 calories; 116 mg sodium; 16 mg cholesterol; 5 grams fat; 29 grams carbohydrates; 3 grams protein; 0.76 gram fiber.

English Muffin French Toast

Active Work and Total Preparation Time: 20 minutes

English muffins make great French toast; they have sufficient texture to absorb the custard without falling apart.

2 eggs or 1 egg and 2 egg whites

1 cup milk

2 tablespoons sugar

1/4 teaspoon cinnamon

4 English muffins

Butter or nonstick cooking spray, for greasing

Warm pure maple syrup

* Whisk eggs in small bowl until frothy. Add milk, sugar and cinnamon. Whisk well. Transfer to shallow dish or pie plate. (Can be made ahead and refrigerated, covered airtight, for as long as 3 days.)

* To cook, open English muffins; place in milk mixture, cut side down, for 4 minutes. Turn and soak 1 minute more.

* Heat greased nonstick skillet over medium heat. When hot, cook muffins, cut side down, until browned, about 3 minutes. Turn, brown other side, about 3 minutes more. Can be kept warm in 200-degree oven while cooking remaining muffins. Serve hot with warm maple syrup passed separately.

4 servings. Each serving: 242 calories; 432 mg sodium; 111 mg cholesterol; 6 grams fat; 37 grams carbohydrates; 10 grams protein; 0 fiber.

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Plate from Pottery Shack, Laguna Beach.