LaUgHiNgGiRl's blog: "Recipes- Breakfast"

German-Style Pancakes Try these puffy, baked pancakes for a change of pace. Serves 2-4 2/3 cup Flour 3 Eggs 2/3 cup Milk Dash Salt 1 1/2 Tablespoon butter Pre-heat the oven to 425. Lightly whisk the eggs. Add the flour, milk, and salt. Briefly heat a heavy cast-iron skillet. Add the butter to the pan until melted. Swirl the pan to coat the surface. Pour the melted butter into the batter and mix in well. Place the batter in the skillet and place in the oven for 20-25 minutes or until the pancake is set and beginning to brown. Cut into wedges. Serve with powdered sugar and lemon juice. The pancakes can also be topped with syrup or warm fruit

Swedish Pancakes These light, crispy pancakes are just as delicious at breakfast served with exotic jams or with caviar at the cocktail hour, just as long as they are warm and fresh. 1 Egg, lightly beaten 3/4 cups Milk 1/4 teaspoons Salt 1/2 cup All-purpose flour 1 teaspoon Baking powder 1 tablespoon Sugar 2 tablespoon Butter, melted Lingonberry jam Sour cream for garnish In a large bowl, beat the egg together with the milk, salt, flour, baking powder and sugar until smooth. Stir in the butter. Preheat a large skillet over medium heat until a drop of water sizzles. Pour 2 tablespoons of the batter on the pan and cook the pancakes for about a minute on each side or until golden and crisp. Serve immediately with jam or jelly and sour cream. Makes 20 pancakes.

Awesome Breakfast Casserole 1 1/2 lb Hash Browns; frozen 1 lb Bacon or sausage 3 Eggs 2 oz Velveeta Cheese 2 oz Cheddar; shredded 1 cn Cream of Potato soup Salt and Pepper to taste Cook the hash browns with the onion till crisp. Fry the meat. Mix in a 13 X 9 pan. Add the cheeses, soup, beaten eggs, salt and pepper. Bake at 350 for 30 to 50 minutes. Yield: 4 Servings