Although my usual breakfast is a small bowl of whole-grain cereal or cooked oatmeal with fruit, I also love a good pancake or waffle. I started making this recipe when our sons were small, and it’s been a keeper to this day.

1 cup all-purpose flour
1 cup quick-cooking oats
1 1/2 cups buttermilk
1/2 cup milk
2 Tbsp. sugar
4 Tbsp. vegetable oil
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 eggs

Beat all ingredients in a bowl with large whisk until smooth. (For thinner pancakes, stir in additional 2-4 Tbsp. milk). Spray griddle and heat until medium hot. Sprinkle with a few drops of water; if bubbles skitter around, heat is just right. For each pancake, pour 1/4 cup of batter onto griddle. Cook until puffed up and dry around edges. Turn and cook other side until golden. Serve with applesauce, or butter and maple syrup.

1 stick unsalted butter, at room temperature
1/2 cup quality raspberry preserves
1/4 tsp kosher salt

Combine butter, preserves and salt, mixing thoroughly. Serve at room temperature with warm biscuits, bagels or muffins.

8 Tbsp (1/2 cup) butter, room temperature
3 Tbsp honey
1/4 tsp ground cinnamon
1/8 tsp kosher salt

Combine butter, honey, cinnamon and salt until thoroughly mixed; an electric mixer works best. Serve at room temperature with warm biscuits, bagels or muffins.

1 (8 oz) pkg cream cheese, softened
1/2 cup coarsely chopped pecans
2-3 Tbsp honey, or to taste
1/4 cup dried cherries, chopped

Toast pecans in skillet over low heat for about 5 minutes, stirring constantly. Remove from heat; cool. Mix cream cheese and honey until smooth. Stir in nuts and cherries. Serve with bagels or nut breads. Variation: use dried cranberries instead of dried cherries.

7 cups old-fashioned oatmeal (not quick-cook or instant)
2 cups shredded coconut
2 cups almonds, pecans, or walnuts, coarsely chopped
1/2 cup sunflower seeds
1/2 cup wheat bran
1/2 cup wheat germ
1 Tbsp cinnamon
1 tsp salt
1 Tbsp vanilla extract
2/3 cup honey
2/3 cup canola oil
1 cup raisins, dried cranberries, or diced apricots (add after granola is baked)

Combine ingredients except vanilla, honey, oil and dried fruit in a large bowl. In separate bowl, combine vanilla, honey and oil. Pour over oatmeal mixture and mix well. (Your clean hands are going to be the best tool for the job). Spread onto large greased baking pan. Bake @ 350 degrees for 25-30 minutes, stirring after the first 10 minutes, then every 5 minutes thereafter until golden brown. Cool thoroughly, then add dried fruit. Store in airtight container.

For each serving you need:

1 6-8 oz. ramekin, generously sprayed with cooking oil
2 eggs
2 tsp. crumbled bacon
1 Tbsp. grated cheddar cheese
1 snack size flour tortilla
Cilantro or parsley
Sour Cream
Salsa

Spray with cooking oil as many ramekins as you need for your guests. Cut tortillas in half and place each half, cut side down, in each ramekin. The top will make an inverted U-shaped collar above the top of the ramekin. (It gets toasty and delicious!) Crack two eggs into each ramekin. Top with cheddar cheese and crumbled bacon. Place on baking sheet for easy handling. Bake @ 375 degrees for 20 minutes, or until white of egg is cooked, but yolk is still deliciously soft. To serve, top with dollop of sour cream and a spoonful of salsa. Garnish with sprig of fresh cilantro or Italian parsley. Accompaniments that complete the breakfast (or dinner!) are hash brown potato casserole, fresh fruit, and biscuits, scones or cornbread muffins. Mmmm!