Makes ~6 biscuits

Ingredients

• 220 grams of AP flour
• 1 tablespoon baking powder
• 1/2 teaspoon fine salt
• 1 cup of heavy cream

Directions

1. Preheat the oven and combine ingredients

Preheat the oven to 450 ˚F and combine flour, baking soda and salt in a large bowl. Add the cream and stir until the dough is smooth and cohesive.

2. Roll out and shape biscuits

Roll out the dough and cut into 6 pieces with either a circular cutter or a dough knife.

Brush the tops of the biscuits with cream, milk, or water; this will help them rise.

3. Bake

Bake the biscuits for 15-20 minutes, until they’re light golden brown on top.

Makes 8-10 slices

Ingredients

• 1 cup half and half
• 3 large eggs
• 40 grams honey, warmed in microwave for 20 seconds
• 1/4 teaspoon kosher salt
• 8-10 slices of stale challah or brioche, 1/2 inch thick

Directions

1. Mix the custard

In a medium-size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before, just be sure to refrigerate the mixture overnight. When ready to cook, pour custard mixture into a pie pan and set aside.

2. Make the french toast

Dip bread into custard mixture, allow to soak for 30 seconds on each side, and then remove to a wire rack set inside a half sheet pan, and allow to sit for 1 to 2 minutes.

Over medium-low heat, melt 1 tablespoon of butter in a 10-inch saute pan. Place 2-3 slices of bread at a time into the pan and cook until golden brown, 1 to 2 minutes per side. Repeat with all 8-10 slices. Serve immediately with maple syrup, whipped cream, or fruit.

Keep warm in the oven at 250 for up to 10 minutes.

Makes 8 servings

Ingredients

• 1 pound of fruit such as cherries (pitted) or berries
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 4 eggs
• 1 and 1/2 cups half and half
• powdered sugar
• 1 tablespoon butter (softened, for buttering the dish)

Directions

1. Mix the Batter

Preheat the oven to 375˚ F.

Bring the half and half to a boil then remove from heat. Stir in the vanilla. Let the half and half cool for about 5 minutes before proceeding. It’s important for the batter to be smooth and well blended. Add the cream, eggs, sugar, vanilla, flour, and salt to your bowl. Mix until there are no more lumps.

2. Assemble and bake the clafoutis 

Butter the skillet or casserole dish and arrange the cherries. Pour the batter into the skillet over the cherries. Bake for about 45 minutes, or until fully cooked. Dust with powdered sugar and serve.

Makes about 10 pancakes. Thinner and lighter than 1.0

Eggs and milk should be at room temp

Ingredients

Dry Mix:

• 250 grams flour (1 and 1/2 cups)
• 30 grams sugar (3 tablespoons)
• 20 grams baking powder (1 tablespoon)
• 5 grams salt (1 teaspoon)

Wet Mix:

• 2 large eggs
• 1 cup milk or oat milk
• 1/2 cup of heavy cream or additional milk
• ≥4 tablespoons of butter melted and cooled
• 1/2 teaspoon vanilla extract

Extras: Chocolate chips or fruit

Directions

1. Mix the dry

In a large bowl whisk together the dry ingredients and set aside.

2. Mix the wet and combine with the dry

Beat the eggs in a bowl. Add the milk and vanilla extract. Add the butter while stirring the mixture to prevent the butter from solidifying into a blob.

Pour the wet into the dry and mix until just combined. Let the batter rest for 15 minutes while warming up the pans. Letting the batter rest for too long will result in a batter that is too thick.

3. Baking

Grease the pans with a small amount of butter. Pour 1/3 cup of batter into a pan. If you are using extras, now is the time to add 3-5 extras to the pancakes. Cover the chocolate chips or pieces fruit with additional batter. Bake on oneside until the bubbles coming up through the pancake set and no longer close.

Flip the pancake and bake until the pancake domes and the bottom is browned. Remove the pancake from the pan and cool on a wire rack.

Finished Pancakes

Like mom used to make cause it’s the same recipe. This recipe makes dense pancakes.

Makes about 6 pancakes

Eggs and milk should be at room temp

Ingredients

Dry Mix:

• 1 and 1/2 cups flour
• 3 tablespoons sugar
• 1 and 3/4 teaspoons baking powder
• 1 teaspoon salt

Wet Mix:

• 2 large eggs
• 1 cup milk or oat milk
• ≥3 tablespoons of butter melted and cooled
• 1/2 teaspoon vanilla extract

Extras: Chocolate chips or fruit

Directions

1. Mix the dry

In a large bowl whisk together the dry ingredients and set aside.

2. Mix the wet and combine with the dry

Beat the eggs in a bowl. Add the milk and vanilla extract. Add the butter while stirring the mixture to prevent the butter from solidifying into a blob.

Pour the wet into the dry and mix until just combined. Let the batter rest for 15 minutes while warming up the pans. Letting the batter rest for too long will result in a batter that is too thick.

3. Baking

Grease the pans with a small amount of butter. Pour 1/3 cup of batter into a pan. If you are using extras, now is the time to add 3-5 extras to the pancakes. Cover the chocolate chips or pieces fruit with additional batter. Bake on oneside until the bubbles coming up through the pancake set and no longer close.

Flip the pancake and bake until the pancake domes and the bottom is browned. Remove the pancake from the pan and cool on a wire rack.

Makes 8 scones

Ingredients

• 280 g of AP flour
• 15 g baking powder
• 40 g sugar
• 3 g salt
• 70 g (5 tablespoons) chilled butter cut into 1/4 inch cubes
• 1 cup heavy cream
• 1/2 cup filling (fruit or chocolate chips)

Directions

1. Prep

Preheat the oven to 440 and line a baking sheet with a silpat.

2. Make the mix

Whisk together the flour, sugar, salt, and baking powder in a large bowl. Cut in the butter until the mixture resembles course meal. Stir in the filling followed by the heavy cream.

3. Shape and bake

Turn out the mix onto a floured surface and work it until it combines into a rough, sticky ball. About 8 to 10 seconds. Roll the dough out into an 8 inch circle and cut into 8 pieces. Place the scones on the backing sheet and cook for 12 to 18 minutes, or until the tops are lightly browned. After baking, cool the scones on a wire rack for 10 minutes. Serve the scones either still warm or at room temperature.

Finished scones