My family absolutely loves these pancakes. I make them every Saturday and Sunday. If I don't, they don't believe it's the weekend! My son's friends often spend the night, and I think it's because they like the pancakes so much. They are especially delicious served with molasses and syrup. —Sharon W. Bickett, Chester, South Carolina
These waffles taste just as terrific as the original recipe—with only half the fat. In other words, dust off that waffle iron because these breakfast sensations are a wonderful way to start your day! Carol Burger - Phillips, Wisconsin
I discovered this dish last year while hosting a family reunion here in the Pocono Mountains. My niece brought it and shared the recipe. It's a great dish to make ahead of time and freeze; then you'll have a fancy but easy-to-prepare breakfast whenever you host overnight guests.
This has become the brunch dish I'm known for here in Pearland. The recipe combines the favorite flavors of hearty, old-time country breakfasts with the ease of a modern, make-ahead dish. Try it—you'll enjoy it.
This colorful dish makes a beautiful, hearty, rise-and-shine breakfast. The potatoes and pepper are tender; the poached eggs are perfect; and the flavor combination is wonderful. —Cathy Hall, Phoenix, Arizona
In our family, this special recipe is often served for our Christmas Day brunch. I was always looking for something unique to serve, and this rich, colorful dish certainly fills the bill. It tastes so good!
I like to serve these flavorful waffles when we have company because they add nice color to the table and look so elegant, yet they're so easy to prepare. Everyone raves about the unique rich vanilla sauce served over the warm waffles.
Last spring we visited old friends who serve this egg dish for Sunday breakfast before church. I thought it was wonderful and full of flavor. Besides, it's easy to make ahead. I use fresh asparagus and serve it with muffins and fresh fruit. —Betty Jacques, Hemet, California
"THE CROWINING GLORY of my aunt's breakfast table was this delightful bowl of fresh fruit. The glorious colors provided the perfect accent to her antique dishes and white linen tablecloth. Bite-sized pieces of melon were prepared the night before, slightly sweetened with corn syrup, and chilled in the icebox. The other fruits were added just prior to serving, making this dish a light, colorful complement to our breakfast."
Wild rice is very abundant in our state, so that's why I think this dish is appropriate for a regional recipe contest. This is an excellent brunch item that I usually serve with fresh muffins and fruit. When you add a steaming cup of Norwegian egg coffee, you have a super Minnesota meal.