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  • Writer's pictureChef Lisa

Breakfast for Dinner

This week the Sproutchefs decided to make breakfast for dinner. I provided in a multiple of ingredients (savory and sweet), the following recipes and a lot of eggs. They each experimented making waffles, crepes and omelets with mixed ingredients. This class is amazing! With very little instruction they created the best breakfast Fairfield County has to offer. My favorite of their creations was a ham and cheese waffle.

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


Combine flour, salt, baking powder and sugar into mixing bowl Add the milk and eggs. Whisk to combine until smooth. Add the milted butter and vanilla and mix in. Preheat waffle iron. Pour batter into the waffle iron and cook for three minutes.

A note from the Sproutchefs:

To make this waffle into a ham and cheese waffle, sprinkle the top of the cooked waffle with cheese and ham. Close the iron long enough to melt the cheese and serve.

Crepe Recipe


1 cup flour

2 eggs

1 cup milk

1/4 teaspoon salt

2 tablespoons melted butter


Mix flour and eggs in bowl. Gradually add milk and stir until everything is combined. Whisk until all lumps are dissolved and the batter is the consistency of heavy cream. Add salt and melted butter. Pour 1/4 cup batter on to the hot griddle to make 6 inch crepes. 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)


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 fruits, 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.

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