Fields of Greens: Morning Breads and Pancakes

The Corn Bread, Banana-Coconut Bread, and Apricot-Pecan Streusel Coffee Cake delighted our brunch guests. We served the Banana-Coconut Bread with honey-infused cream chese. It may have been a bit calorie rich, but what a way to go!

We’re scone lovers, but we found the effort involved in making them from scratch wasn’t up to par. Frankly, it’s hard to compete with the variety, freshness, and cost of the scones that we can get at the Beaverton Farmer’s Market.

The pancake recipes were wonderful. Corn pancakes with poached apricots and toasted pecans proved especially tasty.

corn bread
Corn Bread with Smoked Cheese and Chilies
orange pecan scones
Orange-Pecan Scones
oatmeal raisin scones
Oatmeal-Raisin Scones
banana coconut bread
Banana-Coconut Bread
raspberry almond bread
Raspberry-Almond Bread
apricot-pecan streusel coffee cake
Apricot-Pecan Streusel Coffee Cake
ginger-lemon muffins
Ginger-Lemon Muffins
corn cakes with poached apricots and toasted pecans
Corn Cakes with Poached Apricots and Toasted Pecans
buttermilk pancakes
Buttermilk Pancakes
french toast
French Toast with Orange Zest and Cinnamon