Breakfast dishes

Apple Pancakes

2 eggs
3 Tbsp. sugar
1 tsp. salt
1 c. flour
¼ c. milk
apples
butter

1. Separate eggs. Beat whites till peaks form. To the yolks, add sugar and salt and beat together. To the yolk mixture, add flour and milk to dampen. Fold in egg whites.

2. Peel and slice apples. Dip in batter and fry slowly in butter.

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Nancy Pitt's Auflauf (Dutch pancake)
Connie writes: "This was my very first signature meal. The recipe came from a school pal -- way back in elementary school. Her mom used to make it when I slept over. Soon it became a favorite Sunday morning breakfast at the Waite house. I think I started making it when I was 7."

6 eggs
1 c. sifted all-purpose flour
1 ½ c. milk
½ tsp. salt
1 tsp. sugar
½ stick butter, melted

1. Preheat oven to 475°.

2. Blend, pour into a very large cast iron pot with high sides and an ovenproof handle (Mom's was about 14" in diam. w/ 4" high sides) and bake for 15 min. at 475°, then lower to 350° and bake for 15 min. more.

3. Serve each slice with a drizzle of fresh lemon juice and powdered sugar.

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Featherweight Pancakes
This is a slightly less caloric pancake recipe from the days when anything with cottage cheese meant "diet food." They are surprisingly tasty.

3 eggs, separated
¼ tsp. salt
¼ c. all-purpose flour
¾ c. cottage cheese

1. Beat the egg whites until stiff but not dry.

2. Beat the yolks, and fold into to the whites. Gently mix until mixture is light and lemon colored.

3. Stir in the salt, flour & cottage cheese, gently mix.

4. Drop by small spoonfuls onto a hot greased griddle.

5. Serve with a drizzle of lemon juice and a dusting of powdered sugar.

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German Pancakes
These crepe-like pancakes are good with lemon juice and powdered sugar, sprinkled with cinnamon sugar, or filled with fruit. Makes 8 pancakes.

¾ c. plus 2 Tbsp. milk
3 eggs
¾ c. sifted all-purpose flour
¼ tsp. salt

1. Put all the ingredients into a blender and whirl for 2 min. Batter can be made a head of time, but it must be beaten again 2 minutes before using to allow it to become light.

2. Using high heat, put 2 Tbsp. butter in a crepe pan (a 8" or 9" frying pan or griddle will do) and let it coat the pan.

3. Lower the heat and add ¼ c. of batter and tilt the pan as with French crepes. If the bottom of the pan is not completely covered, patch any holes with a little more batter.

4. When one side browns, turn the pancake and brown the other side.

5. As soon as both sides are golden in color, place the pancake on a plate, add the flavoring of your choice, and serve immediately.

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Allan's Popovers
We used to boast to our girlfriends that our brother Allan loved to cook. I think this was the first recipe he mastered (he was in high school at the time).

3 eggs
1 c. milk
1 c. flour
3 Tbsp. melted butter
1 tsp. ground cinnamon
¼ tsp. salt

Combine all in blender -- whirl 30 seconds. Halfway fill 6-8 well-greased custard cups or a popover pan cups. Bake at 400° for 40 min. Prick the tops if you like crispy popovers.

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