1985
Kitchen Krafts: Mother’s Day Breakfast
May 1985

“Kitchen Krafts: Mother’s Day Breakfast,” Friend, May 1985, 17

Kitchen Krafts:

Mother’s Day Breakfast

By Julie Wardell

Nutty Pancakes

2 cups pancake/biscuit mix

1 beaten egg

1 1/3 cups milk

1/2 cup chopped nuts

  1. Grease griddle if necessary, then heat over medium heat. Griddle is hot enough when cold water dropped onto it bounces and sputters.

  2. Stir egg, mix, and milk together just enough to moisten mix. Fold nuts into mixture.

  3. Pour batter by spoonful onto hot griddle. In about two to three minutes bubbles will appear on pancake. Lift edge of pancake, and if underside is brown, turn pancake over. Cook this side for less than two minutes or until brown.

  4. Serve hot with homemade maple syrup.

Homemade Maple Syrup

1 1/2 cups brown sugar, firmly packed

3/4 cup water

1 tablespoon butter or margarine

dash salt

1/2 teaspoon maple flavoring

  1. Mix brown sugar, water, butter, and salt together in saucepan.

  2. Cook over medium heat until boiling, stirring constantly. Remove from heat and stir in maple flavoring. Serve hot over pancakes.

Bacon-Wrapped Bananas

For each serving you will need: banana peeled and sliced lengthwise, slice of pineapple cut in half, and slice of bacon.

Turn on broiler. Place pineapple pieces between banana halves, then wrap banana together with bacon. Secure bacon ends with toothpicks. Broil, turning until bacon is crisp.

Eggnog

3 eggs

4 cups cold milk

1/4 cup honey

1 teaspoon vanilla

nutmeg

  1. Beat eggs, milk, honey, and vanilla together.

  2. Pour into glasses and sprinkle nutmeg on top.

Illustrated by Pat M. Hoggan