We’re fans of insider tips and trade secrets, even when it comes to making breakfast. Enter the Waffle Lady. Hailing from her farm in Willamette Valley, Oregon, Jeanne Scott, founded her breakfast in a box (and jar—she’s packaged her famous Jumbleberry Pie into a syrup, too!) from a pure love for her family. The mother of six (who also raises chickens, ducks, horses and a Thanksgiving turkey on her farm) has mastered the art of all-natural and organic morning-time yumminess.
I believe a clean eating lifestyle isn’t simply about diets and detoxes. It’s about healthy comfort food, too! So, when we’re brunching with no carb boundaries (and I don’t feel like making something from scratch), this all-organic mix of hand-ground grains gets major requests in our home. My version includes the zest of one lemon in the batter and I stack them high with blueberry maple syrup and topped with candied lemon slices and savory maple smoked bacon. As with every recipe, quality ingredients make a difference—I use organic eggs and Broguiere‘s 2 percent fat milk instead of buttermilk (it’s a fresh, local Southern California farm still making home deliveries in glass bottles!); using two parts milk, one part water.
Perfect Pancakes With Blueberry Maple Syrup, Candied Lemon Slices And Bacon