To the left is a picture of the pan you will need in order to make this recipe.  You can find them easily enough...mostly at high end cooking stores such as William's Sonoma.

These little ball-like (about the size of a small baseball) pancakes are truly delicious.  It takes a few tries to learn how to flip them...but hey...if I can do it so can you.

Here is the traditional recipe:

2 cups flour
1/2 tsp. salt
1 tsp. sugar
2 cups buttermilk
2 eggs, separated
1 tsp. baking soda.

Mix flour, salt and sugar.  Beat together buttermilk and egg yolks, and add the flour mixture.  Add baking soda and fold in stiffly beaten egg whites.  Heat pan and put melted butter in each hole in pan.  Pour batter into holes, but do not quite fill them.  Place over low heat and turn quickly when half done.  Serve very hot sprinkled with powdered sugar:  jelly, applesauce, or syrup.

Now if you are really adventurous...this recipe is a tad more complicated but also a tad more delicious:

Blueberry-Filled Ebelskiver

1 3/4 cups all-purpose flour
3/4 tsp. baking soda
1 tsp. baking powder
1 1/2 tablespoons granulated sugar
Zest of 1/2 lemon
3 egg yolks plus 5 egg whites
1 1/3 cups buttermilk
3/4 cup ricotta cheese
5 tablespoons unsalted butter, melted
1 pint blueberries
Confectioner's (powdered) sugar for dusting

In a batter pitcher or bowl, whisk together the flour, egg yolks, baking soda, baking powder, granulated sugar, salt and lemon zest.

In another bowl, whisk the egg whites until stiff but not dry peaks form.  Using a rubber spatula, gently stir the whites into the batter in two additions.

Put 1/2 tsp. butter in each well of the Ebelskiver pan.  Place over medium heat and heat until the butter begins to bubble.  Pour 1 tablespoon batter into each well, place 4 blueberries in the center of the batter and top with 1 tablespoon of batter.  Cook until bottoms are golden brown and crispy, 3 to 5 minutes.  Using 2 wooden skewers (tines of a large fork), turn the pancakes over and cook until golden brown and crispy, about 3 minutes more.  Transfer to a plate.  Repeat with remaining batter and blueberries.

Dust the pancakes with confectioner's sugar and serve warm.  Makes about 30.

The weekend is almost here.  Here is another recipe idea for a hearty weekend breakfast...

• 1 egg
• 2 tablespoons milk
• 1 can (16.3-oz) Pillsbury Grands Flaky Layers refrigerated original biscuits
• 1 pkg. (2.1-oz) precooked bacon cut into 1/2-inch pieces
• 1 cup shredded cheddar cheese
• 4 medium green onions, finely chopped

1. Preheat oven to 350 (F).  Spray 11 x 7 inch (2 quart) glass baking dish with cooking spray.  In large bowl beat egg and milk with wire whisk until smooth.
2. Separate dough into 8 biscuit pieces; cut each into quarters.  Gently stir biscuit pieces into egg mixture until evenly coated.  Fold in bacon, cheese and onions.  Spoon mixture into baking dish; arrange biscuits into a single layer in dish.
3. Bake 23 to 28 minutes or until golden brown.  Let stand 5 minutes before serving.

You may wonder what the picture to the left has to do with "Baked Caramel French Toast?"  Well, my room-mate CJ makes weekend mornings a delight and this picture was taken a couple of years ago on a Sunday morning.

Here is the recipe for a perfect start to either your Saturday morning of this weekend:

Topping

• 1 cup packed brown sugar
• 6 tablespoons butter
• 1/3 cup whipping cream
• 1 tablespoon light corn syrup

French Toast

• 3 eggs
• 1/2 cup whole milk
• 1 teaspoon vanilla
  
• 1/4 teaspoon salt
• 8 diagonally cut slices (3/4") French Bread (let this set out for 2 - 3 hours)

1. Spray or lightly grease 13 x 9 inch (3 quart) glass baking dish.  In 2-quart saucepan, mix topping ingredients.  Cook over medium heat, stirring constantly until smooth.  DO NOT BOIL.  Spread topping in baking dish
2. In shallow bowl, beat eggs, milk, vanilla and salt.  Dip bread slices into egg mixture, coating both sides and making sure all egg mixture is absorbed.  Arrange bread slices over topping in dish.  Cover; refrigerate at least 8 hours or overnight.
3. Heat oven to 400 (F).  Uncover baking dish and bake 20 to 25 minutes or until bubbly and French toast is golden brown.  Let stand 3 minutes or so.
4. Place large heatproof serving platter upside down over baking dish; turn platter and baking dish over.  Remove baking dish, scraping any extra caramel topping into French toast.
5. Serve immediately.

Ok, before all of you get carried away with your ageist jokes, please know that this recipe makes a dark and nourishing breakfast bread, good with spicy sausages, hot coffee, and instead of butter, put a light layer of whipped cream cheese on each slice.

• 1 cup sugar
• 1 cup whole-wheat flour
• 2 cups white flour
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons melted butter
• 1 egg well beaten
• 1 cup cooked pitted prunes, in small pieces
• 1/2 cup prune juice
• 1 cup buttermilk

Preheat over to 350 (F).  Butter two loaf pans.  Put the sugar, whole-wheat flour, white flour, baking soda, baking powder, and salt in a large bowl.  Stir in remaining ingredients and mix very well.  Spoon into the pans and bake for 1 hour.  Remove from the pans and cool on racks.

This recipe has been given to me by a very good friend of mine.  It is simple yet delicious.  With posting this recipe, I am going to go strictly by his words/instructions:

1. Spray 13 x 9 inch dish with non-stick spray.  Or lightly grease with butter.
2. Layer a bag of hash browns in the bottom (they do not need to be thawed...and you can use tater tots too)
3. Season with salt & pepper and a bit of Accent
4. Break up 1/2 cube of butter over the layer of potatoes
5. Put in 400 (F) oven for 10 minutes
6. Remove from oven.
7. Meanwhile beat 10 to 11 eggs
8. Pour the beaten eggs over the hash browns
9. Return to oven for 20-25 minutes.
10. Remove from oven and layer Jimmy Dean Sprinkles Original Sausage with 1 - 2 cups shredded cheddar cheese over top.  (you can never have too much cheese...and you can also use your favorite sausage which has been browned and drained instead of the Jimmy Dean Sprinkles)
11. Return to oven for 5 - 10 minutes until cheese is melted and bubbly.
12. Let set for 5 minutes before serving.
13. A delicious condiment to go with this is:  2 parts ketchup/1 part Sriracha chili sauce blended.