Classic Lumberjack Breakfast

Serves 4


For Potato Wedges:

6 medium red potatoes, rinsed, scrubbed and cut into wedges

2 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon pepper


Preheat the oven to 375°F.

Toss potatoes, olive oil, salt and pepper in a baking pan. Bake in oven for about 35 minutes, tossing occasionally.


For Pancakes:

1 cup all purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon sugar

1 egg, beaten

1 cup buttermilk

3 tablespoons butter, melted

Maple syrup for serving

*Extra butter for greasing griddle


In a large mixing bowl, whisk together flour, baking powder, baking soda, salt and sugar. In another bowl whisk together egg, buttermilk and butter. Add egg mixture to flour mixture until just combined. 

Melt pat of butter on griddle over medium heat. Test the griddle by sprinkling water on surface and it begins to sizzle. Pour 1/3 cup of batter onto griddle, spacing pancakes away from each other. When bubbles begin to appear on surface and bottoms begin to brown, flip over, about 2-3 minutes. Cook until lightly browned, 1-2 minutes. Set stack aside on dish, cover loosely with foil until ready to serve.


For Bacon:

8 strips of thick cut bacon


Preheat the oven to 400°F.

Lay bacon across broiler pan, allowing fat to drain through to bottom while cooking. Place in oven and bake for about 15 minutes or until crispy.


For Scrambled Eggs:

10 eggs, lightly beaten

4 tablespoons heavy cream

1/2 stick of unsalted butter

Salt and pepper to taste


In a mixing bowl, beat eggs and cream. Melt butter in a large skillet over medium low heat, add egg mixture. Stir occasionally until curds begin to form, continue to break up mixture until egg is just cooked, about 15-20 minutes. Salt and pepper to taste. Remove from heat and serve immediately.