Category Archives: Breakfast

Acorn Waffles


The three of us picked acorns last fall under the thinning leaves of a red oak. We made sure to leave behind the ones with holes, cracks or stains.


We placed them on a tray in a single layer by the woodstove to dry. And even though we were careful with our selection, a few wiggly acorn weevil larvae still found their way home with us. We looked through the acorns on the trays for holes and threw out the ones that the larvae had wiggled out of. After a couple days of drying we processed a few cups for pancakes and cookies. We stored the remainder in a bucket for later use.

Properly dried acorns can be stored for years.


About a week ago, we started on another batch.


We use a slab of wood and a stone to crack them open.


We check each one for quality, even though we did a great job when collecting, we still find a couple of the nut meats with sign of weevil infestation.


Using a hand crank mill, we ground down the nuts.


This is what one pass through will give you. We grind it at least 2x for a finer flour.


Then we wait. We soak the ground acorns in cold water to leach out the tannin, changing the water morning and night, until it no longer tastes bitter or astringent. The chaff will float to the top and can be poured out. The finer the grind, the faster the leach. This batch took nine days.


This morning, we placed the leached acorn flour in a towel over a strainer.


And working in small batches, we wrung out as much moisture as possible.


We will keep the acorn flour in the refrigerator since we will be using it over the next few days.


Acorn imparts a nutty flavor and a great texture to waffles. They are light and airy.


Acorns are nutrient dense, containing complete protein, carbohydrates and fat.

Acorn Waffles

  • Servings: Makes 5 waffles
  • Print

  • 1/2 cup acorn flour
  • 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons sugar (optional)
  • 1 cup milk of choice
  • 1 egg
  • 3 tablespoons oil of your choice

Preheat waffle maker.

Whisk flours with baking powder, salt and sugar. Add milk, egg and oil and whisk just until incorporated. Lumps are okay.

Pour about a half cup of batter onto waffle iron (amount is dependent on your waffle iron).

Cook until done. Enjoy with pure maple syrup or peanut butter and bananas.

For more information on acorn processing, check out Arthur Haines’ website:


Orange and Autumn Olive Pancakes


Autumn Olive (Elaegnus umbellata) is ubiquitous. Right now in New England the branches are heavy with speckled red berries.


The fruit is tart like a cranberry and what pairs well with cranberries? Orange.


For us, pancakes always start with flour, salt and baking powder.


The juice of an orange is combined with milk and added to an egg and a couple tablespoons of melted butter.


The batter comes together studded with red berries and orange zest.


This recipe makes four good sized pancakes that are packed with bright flavor.


Enjoy with a little pure maple syrup.

Orange and Autumn Olive Pancakes

  • Servings: makes 4 pancakes
  • Print

This recipe is easily doubled.

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 2 tablespoons unsalted butter, melted
  • 1 medium sized orange
  • milk
  • 1/4 cup autumn olive berries

Combine flour, baking powder and salt in a large bowl. In another bowl combine egg and melted butter. Zest the orange and set aside. Squeeze orange into a 1 cup measuring cup and add milk to make 1 cup of liquid. Pour into egg and butter mixture and mix well. Add wet ingredients to dry ingredients and stir just until incorporated. Fold in the berries and the zest.

Pour about a half cup of batter into a cast iron skillet set over medium heat. Cook both sides until lightly browned and serve with pure maple syrup.


Zucchini and Blueberry Waffles with Lemon Ice Cream


Last week I made Lemon Ice Cream. A delicious yet overpowering flavor if eaten alone, but when coupled with a vegetable and fruit studded waffle, it is pure perfection.

Ice cream has become my hobby, there are so many flavors to discover.

For the ice cream:

  1. Start by placing 1 1/2 cups each of milk and cream in a saucepan over medium heat.
  2. While the milk and cream are warming, whisk 4 egg yolks in a bowl with the zest of 2 lemons, 3/4 cup granulated sugar and a pinch of salt until it is pale yellow and velvety.
  3. Once the milk is hot, whisk a little of it at a time into the yolk mixture until the yolks are tempered.
  4. Pour the yolks into the saucepan with the milk mixture and cook until it reaches about 160-170 degrees on a candy thermometer.
  5. Pour into a heat-proof bowl with the juice of 2 lemons and place into the refrigerator over night.
  6. Pour the mixture into the chilled bowl of your ice cream maker and churn according to your maker’s instructions.
  7. Place churned ice cream into a freezer-safe container and chill a couple hours or more until it reaches desired consistency.


The waffles begin with shredded zucchini.


Place the shredded zucchini into a colander and press down to remove as much moisture as possible.


Combine the dry ingredients in a large bowl, while melting 4 tablespoons of unsalted butter over medium heat in a skillet.

Pour a cup of milk, an egg and the melted butter into the large bowl with the dry ingredients.


Fold the shredded zucchini and a handful of fresh blueberries into the batter.

Using a half cup measure, drop batter onto your preheated waffle iron and cook according to your machine’s instructions.


You’ll end up with a gorgeous purple and green studded waffle.

One scoop of bright lemon flavored frozen cream will add the precise amount of sweetness and tang.


Zucchini and Blueberry Waffles

  • Servings: makes 4 large waffles
  • Print

  • 1 cup shredded zucchini
  • 1 cup unbleached all-purpose flour (could substitute gluten-free flour)
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons cinnamon
  • 1 cup milk (could substitute almond milk)
  • 1 egg, beaten
  • 4 tablespoons unsalted butter, melted (could substitute coconut oil)
  • handful of fresh blueberries

Using a grater, shred a medium sized zucchini. Place zucchini in a colander and press out as much moisture as you can. Set aside.

Preheat a waffle iron.

Whisk flour, salt, baking powder and cinnamon in a large bowl. Add milk, egg and melted butter and mix until combined. Fold in zucchini and blueberries.

Using a 1/2 cup measuring cup, scoop batter up and pour onto preheated waffle iron and cook according to your iron’s instructions.

Place a scoop of lemon ice cream on top and enjoy!


Blueberry Oat Pancakes


A good morning calls for a good breakfast. Blueberries and oats are just the ticket.


We start with a bowl of dry ingredients, a couple eggs, almond milk and a couple tablespoons of butter…


We end up with beautiful golden brown flapjacks.



Blueberry Oat Pancakes

  • Servings: makes 5-6 pancakes
  • Print

  • 1 cup all purpose flour
  • 1 cup old fashioned oats
  • 2 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 1 teaspoon cinnamon
  • pinch of nutmeg
  • 2 eggs
  • 1 cup almond milk
  • 3 tablespoons unsalted butter
  • handful of fresh blueberries
  • pure maple syrup for serving

Combine the dry ingredients in a large bowl. Place butter in a skillet and melt over medium heat. Add eggs, milk and melted butter to bowl with dry ingredients and mix until combined.

Using a half cup measuring cup drop batter into skillet and sprinkle with blueberries.

Cook until bubbles appear on the edges, flip and cook other side.

Serve with pure maple syrup.


National Donut Day

In honor of this blessed day, try:

Blueberries in your donuts…

blueberry cake donut

or apples

baked apple donuts

or chocolate

Baked Chocolate Donuts

or orange


or banana and peanut butter…


or pumpkin


or try them all :)


Violet Pancakes


Spring time is upon us.  New colors and new scents are blossoming into the landscape. Phlox is fragrant and purple violets pop against the sprouting greenery.


Tender violet petals will brighten up plain old pancakes.


Violets are high in vitamins A and C.


Violet Pancakes

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup milk
  • 1 egg
  • 2 tablespoons canola oil
  • handful of fresh picked violets (petals only)

Whisk flour, baking powder, salt and sugar together in a mixing bowl. Add milk, egg and oil and whisk to combine. Arrange petals in skillet on medium heat, using a 1/3 cup measuring cup drop batter on top of petals in the skillet. Arrange more petals on the top of the batter and cook until bubbles start to pop on the edges. Flip and cook the remaining side. Serve with pure maple syrup.

Banana and Walnut Waffles


It’s winter here in Connecticut. There’s not a lot of snow but it has been pretty darn cold.

An overly ripe banana on the counter is the perfect opportunity to make waffles.

Drizzled with pure maple syrup, these waffles will make you forget all about your nose hairs freezing when you step outside.


Chopped walnuts give the waffles a nice crunch and added protein.


Banana and Walnut Waffles

  • 2 eggs
  • 1 mashed ripe banana
  • 1 1/2 cups milk
  • 1/3 cup canola oil
  • 2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts
  • 1 firm banana and a handful of chopped walnuts (optional for serving)

Heat waffle iron.

Beat eggs in a medium bowl. Add mashed banana, oil and milk and beat until fully combined.

Add flour, sugar, baking powder, and salt to banana mixture and stir until incorporated.

Scoop batter onto the center of the hot waffle iron. (I used 1/2 cup for my waffle iron). Close lid and let cook according to your waffle iron instructions.

Serve with sliced banana and chopped walnuts. Drizzle with pure maple syrup and enjoy!


Coconut Granola


The best part of granola is its versatility. Shredded coconut, chopped walnuts and dates comprise this version.


Coconut Granola

  • 2 cups oats
  • 1 cup chopped nuts of your choice
  • 1 cup shredded coconut
  • 1 cup chopped dried fruit of your choice
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 4 tablespoons butter
  • 1/4 cup honey or maple syrup
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla

Preheat oven to 400F. Grease a 9 inch baking dish.

Combine oats, nuts, fruit, coconut, cinnamon and salt in a large bowl.


In a saucepan combine butter, honey or syrup, and brown sugar until melted and bubbly. Remove from the heat and add the vanilla. Pour into oat mixture and mix until all oats are fully coated. Pour into the greased dish and bake for 20-30 minutes, stirring half way through.


The granola will turn golden brown and become very fragrant.

Store in an airtight container. Enjoy with cold milk or stir into your morning yogurt. Sprinkle on your ice cream or simple munch on a handful at a time.


Sweet Potato Pancakes

sweet potato pancakes

Sweet Potato Pancakes

  • 2 cups flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • pinch of nutmeg
  • 2 cups milk
  • 2 eggs
  • 2 tablespoons canola oil
  • 1/2 cup peeled and shredded sweet potato

Combine dry ingredients in a large bowl. Add milk, eggs, oil and mix just until combined. Stir in sweet potato.


Pour batter by 1/2 cup measuring cup onto a greased skillet over medium heat. Wait until you see bubbles appear and flip to cook the other side.


Enjoy with pure maple syrup :)



Baked Banana Donuts ~ Elvis Style


Elvis famously loved his peanut butter and ‘nanner sandwiches fried in butter. That flavor combination is held up in these baked banana doughnuts with peanut butter and browned butter frosting.


When bananas are too soft to eat, I put them in the freezer, peel and all. When I get the urge to bake with them, I place them in the fridge to thaw. I then peel them and plop them into a bowl. Pour off the liquid and mash them up.

Dry ingredients and liquid ingredients mingle to make a speckled light brown batter.


I find filling the doughnut pan with a spoon much easier than using a piping bag or zip-lock baggie.

These doughnuts only take 12 minutes to bake. They will make your house smell of cinnamon and sweet bananas. Is there anything better on a weekend morning than fresh baked doughnuts?


Take the time while the doughnuts are baking away to construct the frosting.

It starts with browned butter. Browned butter is definitely something to write home about.

Butter is heated in a pan. The moisture cooks out and what remains turns a rich amber color, leaving an almost nutty flavor. Add that to peanut butter and a bit of confectioners sugar and you have yourself a rich and flavorful frosting.


Share these with friends and family.


And enjoy one yourself with a good cup of strong coffee.

Baked Banana Donuts ~ Elvis Style

recipe adapted from shutterbean

  • 1 1/4 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/2 cup brown sugar
  • 2 eggs
  • 2 mashed bananas
  • 2 teaspoons vanilla extract
  • 1/2 cup canola oil
  • 1/2 cup peanut butter
  • 2 tablespoons butter (and a pinch of salt if using unsalted)
  • 1/2 confectioners sugar
  • 2 tablespoons milk or water to thin out frosting (if needed)

Preheat oven to 350F. Grease doughnut pan. Whisk flour, baking powder, salt and cinnamon together. Combine brown sugar, eggs, bananas, vanilla and oil. Add this combination to the dry ingredients. Stir just until combined. Spoon batter into doughnut pan about 3/4 full. Bake 12 minutes. Place on wire rack to cool completely.

This recipe makes 12 donuts, so you will have to clean your doughnut pan and re-grease it for the next batch if you have just one (like me).

Heat butter over medium-high heat until melted and bubbling and spitting have stopped, about 3-4 minutes. Remove from heat and add peanut butter to the pan and stir. Add confectioners sugar and about 2 tablespoons milk or water and stir until smooth.

Dip smooth bottom of doughnuts into frosting and enjoy!