prepared breakfast. Here are a few ideas.

LEMON BLUEBERRY PANCAKES 1 egg 1 cup all-purpose flour 3 cup milk 1 tablespoon sugar 2 tablespoons vegetable oil 3 teaspoons baking powder 1 teaspoon salt 2 teaspoons grated lemon rind 1 teaspoon lemon juice 1 cup fresh or frozen blueberries (thawed and well drained) BEAT egg with hand beater until fluffy; beat in remaining ingredients except blueberries just until smooth. Stir in blueberries. Grease heated griddle if necessary. (To test griddle, sprinkle with few drops water. If bubbles skitter around, heat is just right.) For each pancake, pour about 3 tablespoons of batter from tip of large spoon or from pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other side until golden brown. Yields about nine 4-inch pancakes.

*** WAFFLE TREAT 2 eggs beaten 2 cups buttermilk 2 cups unsifted all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1 cup oil 1 cup shredded Gjetost cheese Sweetened whipped cream 1 1 cups strawberry halves PREHEAT waffle iron according to manufacturer's directions. Meanwhile combine eggs, buttermilk, flour, baking powder, baking soda, salt and oil. Blend well.

Stir in cheese. Pour some batter into heated waffle iron. Bake until steaming stops. Remove and keep warm. Repeat with remaining batter. Serve each topped with whipped cream and strawberries.

Yields 4 to 6 waffles.

*** CINNAMON-BRAN WAFFLE 1 1 cups all-purpose flour 1 cup oat bran or 2 cup rolled oats 1 teaspoon baking powder 1 teaspoon ground cinnamon 1 teaspoon salt 1 1 cups milk 1 cup vegetable oil 2 eggs, separated Maple syrup COMBINE flour, oat bran, baking powder, cinnamon and salt. Combine milk, oil and egg yolks. Add to flour mixture all at once; stir until combined but still slightly lumpy. Beat egg whites until stiff peaks form; gently fold into batter with spatula. Do not overmix. Preheat lightly greased waffle iron. Pour about 2 cup of batter onto grids. Close lid quickly; do not open during baking. Bake according to manufacturer's directions. Repeat with remaining batter. Serve with Maple syrup.

Yields about 5 waffles.

*** APPLE HARVEST PANCAKE PUFF 1 cup water 2 tablespoons butter or margarine 1 cup complete or buttermilk complete pancake and waffle mix 2 eggs 4 cups sliced apples 2 tablespoons butter or margarine 1 teaspoon ground cinnamon 2 tablespoons chopped pecans Syrup HEAT oven to 400 degrees. Generously grease 9-inch pie plate. Bring water and butter to a boil in a medium saucepan. Add pancake mix; stir vigorously until mixture leaves side of pan and forms a ball. Remove from heat; add eggs, one at a time, beating well after each addition. Spread batter evenly onto bottom and sides of prepared pie plate.

Bake for 15 minutes. Reduce oven temperature to 300; continue baking for 10 minutes or until golden brown. Meanwhile, saute apples in butter and cinnamon, stirring frequently until crisp-tender. Spoon into hot pancake puff; sprinkle with pecans. Cut into wedges; serve with syrup.

Yields 6 to 8 servings.

*** CORNMEAL WAFFLES 1 cup yellow cornmeal 1 cup all-purpose flour 1 tablespoon sugar 3 teaspoon baking powder 3 teaspoon baking soda 1 cup butter milk 3 eggs, separated, at room temperature 3 tablespoons vegetable oil PREHEAT waffle iron. Combine the cornmeal, flour, sugar, baking powder, and baking soda in medium bowl. Beat together the buttermilk, egg yolks and vegetable oil in small bowl. Pour the egg mixture into dry ingredients, stirring with a few quick strokes to form a lumpy batter. Beat the egg whites with electric mixer until stiff peaks form in medium bowl. Gently and thoroughly fold the egg whites into batter with a rubber spatula. Lightly grease or spray the grids of the waffle iron.

Follow the manufacturer's directions, or spoon batter onto hot iron and spread it almost to corners of the grid. Close lid and bake 2 to 3 minutes or until the waffle is golden brown. Repeat with remaining batter. Serve with syrup or honey butter. Yields about 6 waffles.

*** BUTTERMILK PANCAKES 1 1 cups all-purpose flour 3 tablespoons sugar 1 1 teaspoons baking powder 3 teaspoon salt 2 eggs, beaten slightly 1 1 cups buttermilk 1 cup butter or margarine, melted COMBINE first 4 ingredients; sift into mixing bowl. Combine remaining ingredients; mix well. Add liquids to dry ingredients and stir just until dry ingredients are moistened. Do not overmix; batter will have a few lumps. for each pancake pour 1 cup batter onto hot, lightly greased griddle. Brown on underside; turn and brown other side. Serve with butter and syrup. Yields about 12 pancakes.

*** PECAN PANCAKES 1 egg 1 cup all-purpose flour 1 tablespoon baking powder 2 teaspoons sugar 1 teaspoon salt 3 cup milk 1 tablespoon vegetable oil 1 cup chopped pecans BEAT egg with hand beater until fluffy; beat in remaining ingredients, except pecans, until just smooth. Grease heated griddle if necessary. For each pancake, pour about 3 tablespoons batter form tip of large spoon or from pitcher onto hot griddle. When pancakes begin to cook (bubbles will appear), sprinkle a few chopped pecans over each pancake. Turn and cook other side until golden brown.

Yields about 9, 4-inch pancakes.

All recipes from Ebony Magazine January 1996 issue