Rocky Mountain Farmer's Scramble

Rocky Mountain Farmer's Scramble - by potsandpins.com

1/2 stick butter, divided
6 red large red potatoes, diced, peels left on
1 lb. sausage
1 cup ham, diced
6 slices bacon, cut into 1-inch pieces
1 medium onion, diced
6 eggs, beaten
1/2 cup grated Cheddar cheese
Additional toppings: Diced green onions, sour cream, chopped fresh tomatoes, ketchup

In a large skillet over medium-high heat add half the butter, sausage, bacon and onion. Cook until sausage is no longer pink and bacon is crisp. Add both potatoes. Put on lid, turn down heat to medium and cook for 10 to 12 minutes or until potatoes are fork tender. Add the ham, and stir to get up any browned bits that may have stuck to the bottom of the pan - the best part! Scoop everything to one side, add the remaining butter to the skillet and when melted, pour in the eggs. Scramble the eggs and cook until desired doneness. When eggs are done, combine everything in the skillet. Top with cheddar cheese, put lid back on and remove from heat. Let sit for two minutes to allow for cheese to melt. Add additional toppings if desired. Serves 6.

Cupcake Pancakes

Cupcake Pancakes - adapted from America's Test Kitchen Family

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
3 tablespoons unsalted butter, melted
2 cups buttermilk

Preheat oven to 400 degrees. Prepare cupcake pan by spraying with non-stick cooking spray.

Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk together the egg, melted butter, and then the buttermilk.
Push the dry ingredients to the side of the bowl, leaving a hole in the middle. Pour the buttermilk mixture into the center and whisk slowly until buttermilk mixture is just mixed in. America's Test Kitchen's tip is to "mix the batter minimally" and to "stop stirring the batter when there are still streaks of flour visible."

Your batter is done...now just put about 1/3 cup in each cup of your pan. Put the pan in the oven and bake about 10 minutes on 400 degrees. At 10 minutes mine came out perfectly. I was able to tell they were done by doing the toothpick test, just like cupcakes!

Maple Syrup Whipped Cream - adapted from America's Test Kitchen

1 cup heavy cream, chilled
1 tablespoon sugar
1 teaspoon vanilla extract
2 tablespoons maple syrup

Whip the cream, sugar, and vanilla in a bowl with a mixer on low speed to dissolve the sugar. Increase speed to high. Whip until soft peaks form. Add the maple syrup and whip for about 10 seconds. It took me just a few minutes total to make the "frosting." Serves 6.

German Pancakes

German Pancakes - by me

1/4 cup butter
6 eggs
1 cup flour
1 cup milk

Melt butter in a 9x13 inch glass baking dish in the oven at 425. Meanwhile beat eggs in a medium size mixing bowl. Add flour and milk. Stir until consistency of pancake batter is reached. Pour mix into buttered dish. Bake for 25 minutes or until golden brown. Serve with syrup and side of fruit.

Brown Sugar Syrup

1 cup brown sugar
1/2 cup water
1 Tbsp butter
1/2 tsp vanilla

Combine brown sugar and water. Boil for 2 minutes over medium high heat in a saucepan. Remove from heat and add last two ingredients. Serve immediately.