Two reasons why I love to prepare breakfast more than any meal:

First, morning’s my favorite time of day. I awake spring-loaded and hit the floor talking. Bruce, on the other hand, takes a while to wake up. He sits in the dark for 30 minutes to an hour with a cup of coffee cupped between his two hands.

Second, breakfast offers so many food options that I always have a hard time choosing what to prepare: Lox and bagels, eggs and bacon, quiche and scones, fresh fruit and hot cereal?

Ooh ooh, about waffles or Dutch Babies?

I love this waffle recipe. It produces a waffle that’s slightly crispy on the outside but nice and soft on the inside. I also like that it uses just 1/2 cup of sour cream, which is just about the same amount left over when I use sour cream for something else (which usually ends up moldy before I can find a way to use that little dab of sour cream).

The second recipe is for Dutch Babies, also known as Baked German Pancake. If you’ve not made these, you’re missing a treat. They rise to spectacular heights, and best of all, they’re super simple. In fact, if you overbeat this batter they’ll not rise properly.

They contain just a few ingredients, the kinds you probably already have on hand. These were among my kids’ favorites for breakfast. Come to think of it, even as adults my kids still love Dutch Babies.

The Dutch Babies come out of the oven looking huge and dramatic. You can prepare this in one large pan and cut it into wedges, but I prefer to bake them in individual pie pans so everyone gets his or her own Dutch Baby.

Two important notes:

1. Do NOT open the oven early on in the baking process or the Dutch Babies will fall.

2. Speaking of falling, everyone should be ready to eat the moment the Dutch Babies exit the oven. Like huge saucer-shaped souffles, they’ll quickly deflate as cool air hits them.

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Sour Cream Waffles

1 3/4 cups flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 stick butter, melted
1 cup milk
1/2 cup sour cream
3 large eggs
Maple syrup or fresh fruit

Sift together the flour, sugar, baking powder and salt in a large bowl. Make a well in the dry ingredients.

Now beat together the melted butter, milk, sour cream and eggs and pour into the well. Blend until smooth; but do not over mix.

Spoon about batter onto a hot waffle iron that’s been brushed with a little butter.

Close the iron. Cook until the waffle is golden brown, about 3 to 5 minutes.

Serve the waffles with syrup, butter, jam and/or fresh fruit.

Makes about 1 dozen waffles.

Dutch Babies

3 eggs

1/2 cup flour

1/2 teaspoon salt

1/2 cup milk

2 tablespoons melted butter , plus more for buttering pan(s)

Whisk the eggs until blended. Sift the flour and salt and add to the eggs in 4 additions, beating just until smooth after each addition. Add milk in 2 additions, beating slightly each time.

Lightly beat in melted butter.

Generously butter the bottom and sides of a 9 or 10-inch oven-proof frying pan or 2 or 3 individual pans.

Pour batter in pan(s) and bake in a 450-degree oven for 20 minutes. Reduce oven temperature to 350 degrees and bake for 10 minutes or more. Slip onto heated platter. Serve immediately.

Topping options: fresh fruit, syrup, powdered sugar, jam, lemon, melted butter, cinnamon.

Serves 2 or 3.

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