Daylight Savings breakfast bonanza

Prepare for a luscious Sunday morning breakfast to help make up for the hour we lose this weekend - Recipes for pancakes, waffle and French toast

Image by Jacquie Kubin | Paris

LOS ANGELES, Calif., March 6, 2015 — The end of daylight savings time this Sunday means it’s time to move the clocks forward an hour.

While losing that hour may make for a rushed morning, don’t let it ruin your breakfast. Instead, celebrate Daylight Savings with one of our favorite breakfast / brunch treats — pancakes and waffles!

If your breakfast becomes brunch, add proteins like eggs, yogurt, nuts and even chicken or steak to make it more complete. Adding essential proteins to the meal will leave you more satiated for the day.

Plan ahead by preparing your essentials ahead of time, then set the coffee timer so you wake up to the wonderful aroma of fresh coffee.

Following are easy-to-follow and delicious recipes that are perfect for celebrating the end of winter and the coming of spring. Add an egg or top them with nuts, bowls of fresh fruit, yogurt parfait and fresh juice, and you have a great meal!


Classic waffle recipe

Servings note: This recipe will feed two adults and two small children comfortably, but if you’re feeding big eaters or four adults double it.


1½ cups flour

2 tablespoons sugar

1 ½ teaspoons baking powder

¼ teaspoons salt

1 cup milk

4 tablespoons unsalted butter (if you only have salted, remove the salt in the recipe)

1 egg

Nonstick spray


Heat a waffle iron to a medium high heat.

Melt the butter in a microwave or on the stove.

In a large mixing bowl mix all of the ingredients together.

Spray the waffle iron with nonstick spray.

Pour about a cup of the waffle batter onto the iron and cook 4 or 5 minutes. Repeat until the batter is gone.

When the waffles are finished, sprinkle powdered sugar over the top and serve.

The secrets to perfect waffles:

Use an evenly heated waffle iron.

Nonstick spray is your friend; spray it in all of the grooves to prevent the waffle from sticking.

Sift the flour to prevent lumps in the batter.


 Yogurt Banana Pancakes


1½ cups flour

3 tablespoons sugar

1 ½ teaspoons baking powder

½ teaspoon salt

¼ teaspoon baking soda

1 cup milk

4 tablespoons softened butter

1 egg white

½ cup Greek yogurt

1 ripe banana

Nonstick spray


Mix all of the wet ingredients- milk, butter, egg white and yogurt

Smash the banana and add it to the wet ingredients and mix well.

Add all the dry ingredients to the bowl with the wet ingredients.

Mix well.

Pour the pancake batter into a large measuring cup to easily pour the pancakes.

Heat a nonstick skillet and spray it with nonstick spray.

Pour the pancakes in similar circles on the skillet and let cook.

Cook the pancakes until bubbles start forming and then flip immediately (these pancakes taste the best if they aren’t over cooked and overly brown).

Cook the remaining batter.

The Secret to great pancakes:

Test the pan with one sacrifice pancake to make sure it’s at the proper temperature.

Wipe the spatula clean after every flip.

Lightly dip a paper towel into canola oil and wipe it across the pan to give the pancakes a even brown color.




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Upon graduating from the California School of Culinary Arts in 2002, Chef Mary Payne Moran began her professional career shelling crabs at the world-renowned restaurant, Michael's in Santa Monica. Simultaneously, she launched her own company, Hail Mary’s, founded upon the belief that good food nurtures the soul, and began catering weddings, parties and large corporate events. In the fall of 2008, Mary began teaching her culinary skills to others. Currently she can be found at Hollywood School House teaching her after school cooking class, and teaching her popular "Vegetables or Not Here I Come" assembly. Most recently, Mary has launched another division in her company as well as a chef she is now also a Certified Nutritionist for high profile clients. She helps her clients discover their healthy way of eating. Mary has recently been published in the Los Angeles Magazine, & The New Jersey Star Ledger. Daily she addresses cooking aficionados through her blog - Cooking with Chef Mary as well as her how-to webisodes on You Tube.