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  • Chef Lisa

Breakfast for Dinner

This week supper club decided to do breakfast for dinner. They even brought their own recipes from home. The recipes and picture follows.

Grandma’s Waffles


  • 2 cups of flour

  • 1 tsp of kosher salt

  • 1 1/2 teaspoons of baking powder

  • 1 Tablespoon of sugar

  • 1 3/4 cups milk

  • 2 eggs

  • 1/3 melted butter

  • 1 teaspoon vanilla


  1. Combine flour, salt, baking powder and sugar into mixing bowl

  2. Add the milk and eggs.

  3. Whisk to combine until smooth.

  4. Add the milted butter and vanilla and mix in.

  5. Preheat waffle iron.

  6. Pour batter into the waffle iron and cook for three minutes.

Crepe Recipe


1 cup flour

2 eggs

1 cup milk

1/4 teaspoon salt

2 tablespoons melted butter


  1. Mix flour and eggs in bowl.

  2. Gradually add milk and stir until everything is combined. Whisk until all lumps are dissolved and the batter is the consistency of heavy cream.

  3. Add salt and melted butter.

  4. Pour 1/4 cup batter on to the hot griddle to make 6 inch crepes.

  5. Cook the crepes for about two minutes, until the bottom is light brown.

Best Buttermilk Pancakes


  • 2 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 3 tablespoons sugar

  • 2 large eggs, lightly beaten

  • 3 cups buttermilk

  • 4 tablespoons unsalted butter, melted,

  • 1 cup fresh blueberries or bananas (optional)

DIRECTIONS Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps. Heat griddle to 375 degrees. Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. Scatter with berries, if using. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.

Serve immediately with syrup.

Great meal and great kids!

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