In the Kitchen {Breakfast}

Breakfast has always been my most favorite meal of the day – both to eat and cook. None the less sometimes a little inspiration is needed and I’ve been finding The Art of Breakfast by Dana Moos full ideas and delicious recipes. I can only dream of having a full breakfast the inn she kept and served breakfast at.

DSCN3008Recently our mornings have been full of sweet crepes (with blueberry topping) and goats milk to cut the sweetness:

DSCN2883DSCN2889And various renditions of Sour Cream Coffee Cake. Dana’s recipe is for a large Bundt pan but we have been dividing it, based on the amount of ingredients I have on hand. First the boys and I tried a quarter batch filling it with a morning’s picking of blueberries (the ones that made it past our mouths and into the bucket). Everyone took turns adding the ingredients; then arguing over who got to lick clean the scraper.  It was a hot morning so we baked it in the toaster oven outside so it got a little over browned on top. Still delicious!

DSCN2859 We had another go this time making a half batch. Since I wanted to save some for our weekend camping trip I decided mini muffins would be the most likely to last.


This time we used her pecan, cinnamon and sugar filling. My favorite! Everyone had a sample then I quickly packed the rest up for they disappeared.

DSCN3020One of these days I’ll be making a full batch (or two) I just love this coffee cake!

Also delicious from the Art of Breakfast is her recipe for Chilled Beets with Goat Cheese and Orange Vinaigrette. The goat cheese isn’t done yet but I’ve been enjoying the beets with the vinaigrette – which she also includes the recipe for – in the meantime.

Since my current favorite breakfast is Sour Cream Coffee Cake I’ll share the recipe with you. This is for a full batch.

Preheat oven 350F.

Combine 2 sticks of butter and 2 cups of sugar in a mixer, till creamy.

Add 1 cup of sour cream and 2 eggs. Mix till smooth.

Add in 1 Tlb vanilla extract, 2 cups flour,1/4 tsp salt, 1 tsp baking powder.

In a well-greased Bundt pan pour in half the batter.

Top batter with the following mixture: 1 Tlb melted butter,1 tsp cinnamon,3 Tlb dark brown sugar, 3 Tlb chopped pecans.

Pour the rest of the batter on top.

Bake 50- 60 minutes (until a toothpick comes out clean). Cool completely before removing from the pan. Muffins and partial batches takes less time. Regular sized muffins about 30-35 minutes.




In Downeast Maine just about every road has a blueberry field somewhere along it. In the spring the fields are green, in the summer a sea of blue, autumn brings reds and purples until finally, they rest under a blanket of white snow.

A really small part of a blueberry field.

The colors of autumn.

Fun Fact: Maine produces 99% of the countries wild blueberries.

Here’s a link to the University of Maine Cooperative Extension for Wild Maine Blueberries for more info on Maine’s wild blueberries and they have a short slideshow with some nice photos of the blueberry fields and a tractor harvester (blueberries are harvested by a tractor harvester or by hand depending on the field).

We love blueberries! The boys eat them everyday if they can. Last year we froze 40 lbs to get us through the winter but we ran out early even with rationing towards the end. Our favorite recipe using fresh blueberries is blueberry pie. Frozen they usually go into smoothies, muffins and of course pancakes.

Perhaps you already have a favorite pancake recipe but if you’re looking for one- especially one that incorporates real food (fresh ground flour, kefir…) and traditional methods (soaking) look no further!


1 1/4 cups whole wheat flour, fresh ground if possible (you can use other flours as well if you’re gluten free or use sprouted flour if you don’t want to soak the flour).
1 1/4 cups kefir (can also use yogurt or cultured buttermilk)
2 eggs
1/4 cup honey
1 teaspoon baking powder (heaping) (aluminum free)
1 teaspoon baking soda
1/4 cup coconut oil
1/8 teaspoon real salt


In a bowl, mix together the flour and kefir; add a bit more flour if mixture seems thin. Cover with a towel and let soak overnight, 8-12 hours. In the morning when ready to prepare, whisk in the remaining ingredients; mixing well. Preheat skillet over medium heat. Pour about ¼ cup of the batter on the skillet. When edges begin to bubble (about 2 minutes), flip to other side. Cook until both sides are golden brown. We serve with raw butter and maple syrup or honey.

These are delicious! I have found that the kefir can be substituted for by yogurt or buttermilk with fantastic results. I have also subbed maple syrup for the honey and almond or grapeseed oil for coconut oil in a pinch.

For blueberry pancakes I sprinkle a few on each one as I cook cause I like even distribution. If the blueberries are frozen I run them under water to help them thaw (no raw spots in the pancakes) and this also gets rid of all that blue that otherwise stains hands and the batter that not so appetizing blue-green color. This works for muffins too.


If you try these and like them please follow the link to Susan’s site and let her know how great her recipe is.


sharing this post with: traditional tuesday, real food wednesday, simple lives thursday,

frugal days sustainable ways


what starts with m? math? or was that muffins?

Can numbers be any more fun than when baking? Or more rewarding?!

  I don’t think so either.  And it makes for a delicious breakfast.

The hardest part, really, was standing back and letting the kids do it.

Whee! Flour Everywhere!

Quality Control

Pour It

Stir It!

Bake It! This is where I come in.

Fresh Out of the Oven (Photo by Noah)

They came out great! Clean up with 3 people was a snap. They even wanted to wash the dishes but I had cabbage soaking. Next time.

From what I’ve overheard next time sounds like  pumpkin. But pumpkin what? Pie? Muffins? Cheesecake? Soup? Oh the possibilities.


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