Syrup

This syrup is runny, not thick. But that's the way we like it.

Twice as much white granulated sugar as water. Bring to a boil until it turns clear (the sugar has dissolved). Add about 1 T. maple flavoring.

Can store in the fridge.

Cinnamon Sour Cream Pancakes

Makes (8) 4-inch pancakes

2 large eggs, separated
1 C. sour cream (light works fine)
1 T. granulated white sugar
1/4 tsp. ground cinnamon
1/2 C. flour
1/2 tsp baking powder
1/4 tsp kosher salt (I used regular salt)

Beat egg whites with mixer until soft peaks form. Set aside. Whisk the egg yolks and sour cream together. Add the sugar and cinnamon and whisk until blended. Add flour, baking powder and salt. Mix into batter. Gently fold in the egg whites. Pour onto hot griddle. Cook until small bubbles form and bottom is light brown. Flip and cook other side until golden.

Note: This was not enough for my family of 2 adults and 2 kids. I would double or triple it next time. It does not have a very strong cinnamon taste. They were really good, but if you want cinnamon flavor you would need more.

Breakfast Casserole

This is the recipe from the Ward Christmas Brunch 2008

1 lb of Italian Pork Sausage (Cooked, drained, crumbled) OR 1 lb. ham or bacon
4 1/2 C. cubed day old bread
2 C. shredded sharp cheese
10 eggs, slightly beaten
4 C. milk
1 tsp. dry mustard
1 tsp salt
1/4 tsp onion powder
Pepper, to taste
1/2 C. mushrooms, sliced (optional)
1/2 C. tomatoes, peeled and chopped (optional)

Butter a 9 X 13 pan. Put bread in pan. Sprinkle with cheese. In separate bowl combine eggs, milk and spices. Pour egg/milk mixture over bread/cheese. Sprinkle sausage and optional ingredients on top. At this stage you can cover and chill overnight, if you want to prepare ahead. If not, let sit for 10 min before putting in the oven. Preheat oven to 325 degrees. Bake uncovered for about 1 hour. Tent with foil if top begins to brown too quickly.