PIZZA OMELETTE

Uncle Glen's Fabulous breakfast treat--similar to a Fritatta

• Fry up some bacon in a tall non-stick frying pan-- about a 1/3 lb (till cooked and greasy)
• Whip up eggs (6-12 depending on batch size) with a little water about a Tbsp. per egg
• Pour egg mix into the bacon with grease and turn on LOW/ SIMMER

• Add cheeses, other meats, veggies-- spinach, tomatoes, mushrooms, peppers, etc. whatever you want to make your masterpiece
• Allow eggs to rise up as they cook --about 1/2 hour. It should cook quite evenly and look cooked all the way through. Serve with toast, or try it with a vinagrette salad for lunch!

APPLE PUFF PANCAKES!!

The ultimate delicious breakfast that tastes like dessert!

• 2 T. Sugar
• 3/4 tsp. Cinnamon
• 2 Tbsp butter
• 1 large tart Apple

Batter:

• 1/3 c. flour
• 1/2 c. milk
• 3 eggs
• 1/4 tsp. salt
• another 2 Tbsp sugar and tsp cinnamon (opt)

Preheat the oven to 450*; place the butter at the bottom of an 9" glass pan and put it in the oven to melt. Then add 2 T sugar and 3/4 tsp cinnamon--mix it around evenly. Slice the apple(s) and place them at the bottom of the pan, stirring them in the sugar mix. Let roast in the oven while preparing the batter (5 minutes).
Throw all other ingredients into a blender and mix it up well. Pour into the pan and bake for 10 minutes. Then lower the temperature to 350* for another 6-8 minutes or until the edges are a dark golden brown and puffy.

Sourdough Pancakes

Courtesy of my father (aka, Uncle Glen) and thanks to Grandpa Sellers, we now have the recipe you've all been waiting for (now we need to get the one for plum syrup): Ingredients: - sourdough start (for instructions on how to get a start going, click here, or steal some from Uncle Glen) - milk - flour (white, wheat, or both) - eggs (3-5) - 1 tsp. salt - 1 tsp. baking powder - 1 tsp. baking soda - 3-6 Tbs. sugar (more sugar=less sour) - about 6 Tbs. cooking oil Instructions (straight from the horse's mouth):

First of all, you have to have a sourdough start which you keep in the fridge in a glass jar…pull out the start and put it in a big glass bowl (not metal), add flour (all white, whole wheat, or half and half) and then gradually mix in milk (with an electric beater) to a texture where you can see some bubbles on the top…then put some wax paper over it, and stick it in your oven. Turn on the oven light, and let it sit over night. The next day the dough should have risen substantially…the wax paper helps keep the dough from developing a tough outer skin. Take out the portion of the dough necessary to replace your sour dough start (you'll need about 4 cups start for this large recipe). Put it in the glass jar again and it goes back to the fridge. Now, add eggs (3-5, depending on batch size), add 1 tsp of salt, baking powder, baking soda, and from 3-6 Tsp of sugar (more sugar = less sour). Also add about 6 Tsp of cooking oil. Mix it up well…you could cook it on a hot griddle now, but I suggest you put it back in the fridge (with a tight lid on it for a couple of days. If you do, the yeast in the start will continue to work its magic and get more tangy. The day you cook it, simply stir it up good, heat the griddle good and hot (do the water test on it…if the water drops sizzle, it’s ready), and ladle it on. More milk for thinner cakes, less for thicker. Good luck.

If you have any questions, you can send my Dad an e-mail at: sellersdad@sbcglobal.net or give him a ring.

Aunt Patty's Apple Syrup

Okay, this stuff is famous. We have yet to meet someone who doesn't like it. Honest. It's probably best with Grandpa Sellers' sourdough pancakes but it works on just about anything breakfast. And it really doesn't take much extra time. It's now Natalie (11) and Katy's (9) job to whip it up while Dad gets the pancake batter ready.

• 2 c. apple cider (apple juice works if you don't have cider around)
• 1 c. sugar
• 2 Tbs. cornstarch
• 1 tsp. cinnamon
• 1 tsp. nutmeg
• 2 Tbs. lemon juice
  
• 1/4 c. butter (or margarine)

Combine all ingredients except for butter in saucepan, stirring constantly, allowing to boil for one minute. Remove from heat and add butter, stirring while it melts. Syrup will thicken as you continue to stir and it cools.

Start pouring. ;)