Instructions

If you're fully committed to the giant pancake effect, you're gonna need a giant pat of butter. So, before you start the pancake process, soften 4 tbsp of butter and create a 4x4 square-- I used a piece of tin foil to help mold it into shape before sticking it in the fridge to firm up.

Now it's time to preheat your oven to 375 and get all your johnny cake ingredients together!

Mix 1 1/2 cups of flour and 1/2 cup cornmeal in a small bowl. In a separate, larger, bowl add 3 eggs, 1/3 cup of sugar, 1 1/2 tbsp baking powder, 3/4 tsp baking soda, and 1 tsp salt.

Next, whisk the egg mix until it is light and smooth, about 30 secs. Then add 1 1/4 cup of buttermilk and half of the flour/cornmeal mix (about a cup)-- whisk gently until just combined (you want lots of lumpies at this stage. Next, add 3 tbsp of melted butter, the remaining 1 cup of buttermilk, and the remainder of your flour/cornmeal mix. Mix to combine, but only just-- lumpies are still ok!

Now it's time to prep your paella pan. Add 2 tbsp of veggie oil and 2 tbsp butter. Heat on medium high until the butter is fully melted-- swirl to coat the bottom of the pan fully. Quickly dump your pancake batter into the pan, scraping the sides of your bowl with a rubber spatula to get it all.

Immediately reduce the heat to medium low, and allow to cook for a minute or two, shaking the paella pan slightly. When you start to see bubbles pop up on the surface of the batter, time to get it in the oven.

Bake for roughly 20 mins-- you'll see the johnny cake puff up nicely in the oven as it cooks.

Once it's set, remove it from the oven and allow to rest for 10 minutes. Place a large cookie sheet or cutting board over the top of the pan and invert it-- you should see a nice golden pancake drop onto the sheet/board. I'd say "this is where you separate the men from the boys"... but that's sexist. Keep warm on the stove, loosely tented with aluminum foil, and repeat the process all over again... and then again!

While your last pancake is baking, feel free to get started on your meats. Typically breakfast sausages are easy-- you just fry them up in a pan until they get crispy and golden-y. For the bacon, I always start with a room temp pan and heat the bacon gradually to ensure crispness, flipping once or twice to cook on both sides. For the candied element, add about 3 tbsp of syrup to the pan just before your strips finish cooking and let them sizzle away for a minute or so, flipping once.

Instead of draining on paper towels, lay your bacon strips apart from one another on a piece of parchment paper. The syrupy coating on the outside with firm up a bit and you'll end up with a chewy, but still crispy, slice of heaven.

With all that done, you can assemble your breakfast mountain. Serve pancakes cut in wedges with a chunk of melty butter and a crap ton of syrup.

The Miles's and Maisy's of your life will be thrilled. You should see the toast. I couldn't even get it through the door!

Instructions

Cue up Tweedle Dee by Lavern Baker and get crackin'. Literally. Hey look it's ingredients!

In a cast iron skillet that will be your end destination for your scramble, heat your veggie oil on medium and add your onions. Sautee for a couple of minutes to soften slightly, then add your bell peppers, sausage, and a pinch of garlic powder. Whisk your mustard and worcestershershershire (I can never spell that right) together and toss that in too. Stir to coat everything, and move over to your eggs. It's time to multi-task:

In a separate non-stick skillet, melt your butter on medium while you whisk your eggs in a bowl with salt and pepper. Add those to your non-stick skillet and reduce heat slightly, letting the bottom of the eggs set for 10 or so seconds before you swirl them with a spoon. At the same time, keep an eye on your peppers and kielbasa, making sure they don't burn!

When your eggs are good and scramby, add those to your cast iron skillet and toss lightly with your sausages and veggies. Season with additional salt and pepper, if needed, and garnish with chopped chives.

Holy smokes!

Instructions

Cut the grapefruit in half crosswise, and cut a thin slice off the bottom of each half to stabilize the pieces. Remove all seeds from the grapefruit that you can see, and loosen the segments with a sharp knife. Sprinkle each half evenly with the brown sugar and, using a blowtorch, brulee the sugar to form a golden brown and crispy surface.

Sprinkle the hot sugar with the salt, and serve immediately.

Instructions

Preheat oven to 300. Spread the cornflakes in an even layer on a sheet pan lined with parchment paper and toast for about 15 minutes. Cool completely.

Reserve about 1/4 cup of your flakes for garnish. Then, add 3/4 of the flakes to your cream in one bowl, and 1 cup of flakes to your bowl of milk, stirring to make sure all of the flakes are as submerged as possible. Cover and set aside at room temperature for 20-30 minutes.

Strain the flakes out of each mix and refrigerate for at least 30 minutes. Just before you're ready to serve, use a hand beater or immersion blender to beat the cream and your sugar into stiff peaks. Pour your coffee, coffee liqueur, and whiskey into two glasses-- top off with cereal milk, followed by your cereal whipped cream, and garnish with reserved frosted flakes.

If you find a stray flake, Buck knows what to do.