This recipe hails from a restaurant in Asheville, NC.  It has just a hint of cheddar that pairs deliciously with a little salt and the nuttiness of the whole wheat flour.  This was wonderful served with breakfast.  
Source: Food and Wine Mag

2 cups whole-wheat flour
1 tablespoon turbinado sugar
1 tablespoon baking powder
1 teaspoon salt
1/3 cup shredded sharp cheddar cheese
1 stick cold unsalted butter, cubed
1/2 cup plus 2 tablespoons buttermilk

  1. Preheat the oven to 450°. In a large bowl, whisk the flour, sugar, baking powder and salt. Whisk in the cheddar cheese. Using your fingers or a pastry blender, rub or cut in the butter until the mixture resembles coarse meal with some pea-size pieces remaining. Mix in the buttermilk, stirring, just until the dough holds together.
  2. On a lightly floured work surface, roll out the dough to a 7 1/2-inch square that's 3/4 inch thick. Cut the dough into nine 2 1/2-inch squares and transfer the squares to an ungreased baking sheet. Bake the biscuits for about 12 minutes, until golden brown on top. Let the biscuits cool slightly and serve.
This is a great authentic buttermilk pancake recipe from scratch.  If you don't have buttermilk on hand, just add 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and let stand for 5 minutes.  The second version features only whole wheat flour.  It's definitely not as good as the first,  but fills you up so much more and affects your blood sugar less.
Source: Adapted from "Buttermilk Pancakes II"

  •  1 cup all-purpose flour (in the second recicpe, I used 1 cup of King Arthur's Whole Wheat White flour)
  •  1 tablespoon white sugar
  •  1 teaspoon baking powder
  •  1/2 teaspoon baking soda
  •  1/4 teaspoon salt
  •  1 cup buttermilk
  •  1 eggs
  •  2 tablespoons melted butter

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. 

In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.

Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!

Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir!

Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot. 

Serves two three people.
These pancakes feature the best spices and flavors of the season.  They are so sweet, you can skip the syrup.
Source: Real Simple
  1. Combine the pancake mix, ginger, cinnamon, and salt in a large bowl. In another bowl, whisk together the egg, milk, molasses, and oil. Stir the wet ingredients into the dry and whisk just to combine. Let the batter rest according to the pancake-mix label directions (or for 5 minutes if you make your own mix). 
  2. While waiting, gently toss the pears in a bowl with the brown sugar; set aside.
  3. Place a nonstick griddle or skillet coated with oil, butter, or cooking spray over medium-high heat. Spoon or pour about 1/3 cup of batter for each pancake onto the griddle. Turn when bubbles rise to the surface and the edges look cooked. Repeat with the remaining batter.
  4. Serve the pancakes with the sliced pears and a dollop of the vanilla yogurt.
     This recipe makes 8-10 pancakes.
We had some leftover snow crab legs (I was just as surprised as you are) and was wondering what to do with it.  Making an omelet is always a great way to get rid of leftovers.  Along those lines, if you can think of something else to throw in to it (including just about any cheese, vegetable, or herb), it will probably work.  I especially love this recipe because it's open faced - no folding needed!

6 ozs crabmeat
2 tbsps parmesan cheese (shredded)
black pepper (freshly ground)
6 eggs
2 tbsps water
1 oz butter
2 tbsps heavy whipping cream

Mix the flaked crabmeat with the cheese and season with salt and pepper.  ( I also added some Old Bay seasonings).

Lightly beat the eggs in a bowl with the water and salt and pepper.

Melt the butter in a small skillet and when the froth subsides, pour in the eggs.

Place the crab and cheese on top of the eggs just when the eggs are beginning to set.

Pour on the cream while the eggs are still liquid and transfer under a hot broiler for a few minutes until the top is golden brown.

Do not fold, but slide on to a hot plate and serve immediately.
Tired of cereal, I started looking for something nutritious for a quick breakfast.  I got this idea from a physician I worked with last year.  She told me that she cooked steel cut oats in a slow cooker overnight once a week.  She then refrigerated the leftovers and reheated a bowl every morning during the work week.  I decided to give it a try.  I didn't have a recipe, but just threw in what I had on hand.  I LOVED waking up to the smell of warm cinnamon; that alone is working making this!  
Caveat: Do NOT use regular oatmeal.  It will burn if you cook it for several hours!
  • 2 cups of steel cut oats
  • 8 cups of water
  • 2 apples or pears, chopped
  • A palmful of dried fruit such as raisins, cranberries, dates, or figs
  • A palmful of nuts
  • 1 tablespoon of cinnamon
  • 1 teaspoon of ginger
Combine all and cook overnight on the "keep warm setting."  Stir well in the morning and re-moisten with milk or drizzle with half and half.
I had to work this weekend and Matt got called back to the hospital the second he got it was just me tonight.  Since we both worked all week and all weekend we have zero food in our home, so I had to be resourceful.  I usually use a whole grain mix to make pancakes, but we were out of that too.  However, I really do love this recipe and I've been making it for years.  It has minimal sugar, oil, and eggs making it reasonable, and it's very fast and easy - really almost as fast as using a mix.  And by the way, I only use real maple syrup on my pancakes; it's more expensive but so worth it.

Source: Everyday Food
  • 1 cup all-purpose flour, (spooned and leveled)
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 tablespoons unsalted butter, melted, or vegetable oil
  • 1 large egg
  • 1 tablespoon vegetable oil
  • Assorted toppings, such as butter, maple syrup, confectioners' sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup
  1. Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
  2. In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
  3. Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
  4. For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
  5. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.