Recipes | UNL Breakfast


  • APPLESAUCE PANCAKES
    by Anonymous


    1 1/2 cups flour
    1 cup milk
    4 eggs, well beaten
    2 T. Melted butter
    3/4 cup applesauce

    Combine milk, eggs, butter and applesauce, beating well. Add flour and stir well. Drop on greased grill, cook until brown on both sides.
  • COTTAGE CHEESE PANCAKES
    by Anonymous


    3 medium eggs
    1/4 tsp. salt
    3/4 cup cottage cheese
    1/4 cup whole wheat flour

    Separate egg whites from yolks, beat whites till stiff, but not dry. Beat yolks until lemon-colored; Stir in salt and cottage cheese, then flour. Fold in beaten whites last. Drop batter onto a medium hot, lightly greased griddle. Cook on both sides til golden.
  • GLUTEN-FREE BLENDER PANCAKES
    by Anonymous


    1/2 cup quick cooking oats
    1/2 cup cottage cheese
    1 t. vanilla extract
    1 t. cinnamon
    2 eggs

    Pour all in a blender and blend gently until combined. Cook in a greased skillet. Serve with your choice of toppings, such as maple syrup or fruit. Blueberries are especially good.
  • KROPSU (SWEDISH PANCAKES)
    by Anonymous


    3 T. butter
    1/2 t. salt
    1 cup milk
    3 eggs, beaten
    1 1/2 T. sugar
    1/2 cup flour
    Maple syrup, honey, or jam

    Preheat oven to 400 degrees. Mix flour, sugar, and salt. Whisk in the milk; blend in the eggs. Melt the butter in a heavy glass pan. Pour in the batter and bake for 20 minutes. Cut in wedges. Serve with the maple syrup, honey, or jam.
  • UNLEAVENED CORN MUFFINS
    by Anonymous


    1 cup cornmeal
    1 cup flour
    1/4 cup sugar
    1 t. salt
    1 egg
    1/4 cup vegetable shortening, melted

    Preheat oven to 425 degrees. Grease 12-cup muffin pan. Blend above ingredients and pour into muffin cups. Bake for about 25 minutes. Use toothpick to see if center is set. These taste amazing with hot chili spooned over the top for a complete meal.