Belgian Waffles

2 2/3 c flour
2 1/4 t yeast
2 T sugar
1 t salt
1 3/4 c milk
1/4 c water
1/4 c butter
3 eggs

Combine and mix dry ingredients. Heat milk, water, and butter until very warm. Add to flour mixture, add eggs - blend for a few minutes on low speed. Cover with plastic and foil (it will double in size) and refrigerate overnight.

Breakfast Potatoes

potatoes
onion
garlic
butter
olive oil

I saute an onion in about three tablespoons of butter about 5 minutes. Then I add about five cloves of chopped garlic and the potatoes. I try to chop them pretty small and don't use too high heat or the potatoes will burn on the outside before they cook through. Add olive oil to the pan as needed to keep everything from sticking.

French Toast

2 eggs
1 c. sugar
1 T. cornstarch
1 c. whole milk
1/2 t. nutmeg
8 thick slices french bread
butter
maple syrup

Preheat pan over medium heat. Beat eggs very well, add sugar, & beat again. Add cornstarch, milk and nutmeg. Coat bread in egg-milk mixture. Lightly butter hot pan with butter. Add bread to pan and cook slowly.

Canadian Bacon Strata

softened butter for pan
6 English muffins, toasted and cut in half
1/2 pound Canadian bacon, halved
1 1/4 cups shredded sharp Cheddar
1/2 cup parmesan cheese
8 eggs
3 cups milk
1 1/2 tablespoons Dijon mustard
salt and pepper
1/4 teaspoon Tabasco

Butter a baking dish. Alternately arrange, cut side down, muffin halves and Canadian bacon. Sprinkle with cheeses. Whisk together eggs, milk, mustard, 1/2 teaspoon salt, pinch of pepper and hot sauce. Pour over muffins and bacon. Cover and refrigerate at least 2 hours and up to overnight. Preheat oven to 350. Place baking dish on a rimmed baking sheet. Bake until puffed and set in the center about an hour and a half. Tent with foil if strata starts browning too quickly. Let stand 10 minutes before cutting and serving.

Buttermilk Pancakes

I feel like it's a huge waste to buy pancake mix. I always have everything on hand except buttermilk.

2 cups flour
2 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon salt
2 cups buttermilk
1 egg
1 tablespoon oil

Mix dry ingredients, then add wet. Cover and refridge for at least an hour. Add more buttermilk to thin. Cook on medium high heat.