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Pancakes - Basic or add some museli or fruit.
When was the last time you had Potato Pancakes ?  Super easy and great with applesauce.
Breakfast Scones  Basic recipe, add lots of butter, cheese, sour cream, apple/raisins/cinnamon, etc...
Huevos Rancheros - Eggs baked with garlic, tomato and cheese.
Egg Foo Young  - A fancy name for an  omelet with shrimp and bean sprouts
Toad in the Hole - Traditional English Fare; sausage and an egg batter baked in the oven.  Without the sausage it's known as Yorkshire Pudding.

Pancakes

Starting with a basic starch you can add lots of variety to a simple pancake mix.  Uncle Buck loves the  The Dutch Pannekoek House ; they make awesome muesli-inspired pancakes.  A meal in itself.  While Aunt Sue prefers real maple syrup on her pancakes, Uncle Buck has also been known to use honey, corn syrup or brown sugar and butter and cinnamon.

Here is a basic pancake mix that serves 2-4 

2 tablespoons melted butter or shortening
1 cup flour
2 teaspoons baking power
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup milk
1 beaten egg

Possible variations on this recipe:

• Add vanilla to the batter for a richer flavor
• Add raisins and cinnamon
• Add blueberries, strawberries, raspberries,
• Add bananas and cinnamon  (mash 1 cup of bananas and add cinnamon, reduce slightly the amount of milk and cook a bit extra to make sure bananas are cooked through)
• Double recipe and use 1/2 flour and 1/2 Alpen brand cereal or prepared muesli.
• Dust with icing sugar before serving for a presentation that pops
• Garnish with fresh or stewed fruit 
• Add 1/4 cup dried coconut 

Cooking and serving pancakes is a skill and an art that requires practice and patience:

1. Make sure your batter is at the right consistency.  The more "wattery" the batter, the thinner the pancake; on average.  If your batter is too thick add some more milk to thin it out.  Want thin crepes?  Use a runny batter.  Thick, Tollhouse style is more to your liking?  Mix and then let rise a bit before cooking.
2. Remember you probably will not be able to serve everyone at once.  Remember the principle of "carry-over cooking" and undercook your bacon or sausages and keep them in the stove; then cook the pancakes; keeping the first 1 or 2 batches and keep in the stove; then serving the table on the 3rd round.  
3. Your batter will rise between courses.  Since there is baking soda in the batter and it's close to the stove your batter may get thicker as you cook.  After each round of cooking check your batter; you may have to mix and add more milk to get the consistency you desire.
4. Make sure the pan and oil is hot before adding the batter.  Add a drop of water to see if it spits; if yes; you are good to go...
5. Cook on relatively high heat; you want to "toast" the batter
6. Be patient.  Wait until you see the bubbles on the bottom of the pancake and they are all the way around the outside before flipping.  A common mistake is too flip too soon; hopefully you want to flip it once and once only; make sure it's well toasted on one side; otherwise it will be spongy in the center.
7. Let go of my Eggo!!!  Pancakes freeze quite well and heat up well in the toaster, believe it or not...
8. Blue pancakes???  If you want your blueberry pancakes to look nice and not all blue try making sure they are well drained and TOSS THEM IN ICING SUGAR BEFORE ADDING TO THE BATTER, folding them in batch by batch before cooking.  The sugar coats the berries and integrates them nicely into the batter, keeping the berry coated and isolated.   Or use dried blueberries/cranberries.  

  Suggest serving with HoneyHam, Bacon or Sausage and Fresh Fruits.

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Egg Foo Young

1 finely diced onion
1 tablespoon oil
1 teaspoon minced garlic
1 stick finely chopped celery
1 finely chopped carrot
1/2 lb fresh or canned (rinse and drained) shrimp
6 eggs
1/2 teaspoon salt
Dash pepper
1 cup washed and drained bean sprouts

In a heavy fry pan on medium heat sauté the onion, garlic, celery, carrot.  When soft add shrimp and cook about 5 minutes or until shrimp has been warmed.  Remove from pan and drain on paper towel.  In a separate bowl mix eggs, salt and pepper and sprouts.  Clean fry pan and add more oil, warm and on medium heat add the egg, cook for about 2 minutes or until there is a nice crust on the bottom.  Add shrimp and fold over like a traditional omelet.  Garnish with cilantro.

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Breakfast Scones

2 cups flour
4 tablespoons butter or shortening
1 teaspoon baking powder
1/2 teaspoon of salt
1/4 cup milk

Mix ingredients.  Add any additional ingredients.

• Brown Sugar, cinnamon
• Grated Cheese
• Sour Cream (use a bit less milk...)

Shape into biscuit form (about 1/2 inch thick) and cook at 350 for about 20 minutes.    

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Potato Pancakes

4 White potatoes
1 Onion
2 eggs
1 cup flour
1/2 teaspoon salt
4 tablespoons butter or oil

Peel potatoes.  Use a hand grater to process the onion and potato.  Mix together.  Add flour, eggs and salt.
Pat into pancakes about 1/2 inch thick and in oil/butter, in a hot fry pan cook until edges are brown, then turn.
Drain on paper towel and serve immediately with Applesauce or Sour Cream

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Huevos Rancheros

4 - 6 large eggs
1 finely chopped onion (perhaps 1/2 white, 1/2 spanish...)
1 teaspoon minced garlic
1 can crushed tomatoes (or dice your own and heat in the microwave a bit to soften...)
2 tablespoons oil
2 teaspoon flour
2 teaspoon chili powder
1 teaspoon seasoned or regular salt
1 tablespoon tomato paste

In one bowl mix the eggs.  In another bowl add all of the other ingredients.  Pour the sauce into an oven-ready pan and pour the eggs over top.  Heat at 350 for about 12 minutes or until almost cooked through the center.  Serve them fast; they will continue to cook while you serve them and are best served hot.

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Toad in the Hole

1/2 lb "links" style breakfast sausages
2 eggs
1 cup flour
1/2 teaspoon salt
1 cup milk

Brown the sausages lightly in a heavy fry pan and remove; drain on paper towel. 
In another bowl add all other ingredients and mix well.
Slice the sausage into 1 inch long pieces.
Grease a shallow meal pie or baking pan and add batter.
Dot sausages on top and cook at 400 for about 20 or until brown.

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