HotmailSample Sandra Lee’s budget-friendly breakfasts
The author and Food Network star shares a handful of warm, hearty meals
 | Video |
 |
A breakfast feast for under $5 Nov. 14: Author and Food Network star Sandra Lee joins NBC’s Lester Holt to share some tasty and budget-friendly breakfast options. Today show |
Follow us! |
 twitter.com |
 | Slideshow |
 | Appetite for perfection From Rachael Ray to Rocco DiSpirito, these celebrity chefs know how to turn up the heat in the kitchen. more photos |
Nothing says warm and hearty like a harvest breakfast. The author and Food Network star shares a handful of her autumn favorites.
Makes about 14 pancakes
Preheat a griddle or large nonstick skillet over medium heat. In a large bowl, stir together 2 cups all-purpose baking mix, Bisquick, 1 to 1 1⁄2 cups buttermilk (use more for thinner batter), 1 cup mashed sweet potatoes, 2 large eggs, and 1⁄8 teaspoon ground cinnamon until well combined.
Spoon 1⁄4 cup batter for each pancake onto a hot griddle; turn pancakes when the tops are covered with bubbles and the edges look cooked. Serve with a pat of butter and warm maple syrup.
MANAGE YOUR RECIPES
Makes 12 biscuits and about 1 cup honey butter
INGREDIENTS
In a medium bowl, combine 1 cup butter and honey; beat at medium speed with an electric mixer until combined. Spoon honey butter into a small serving dish. Cover, and chill until firm.
Preheat oven to 400°. Line a baking sheet with parchment paper.
In a large bowl, combine baking mix, garlic powder, and red pepper; whisk until blended. Add egg, milk, sour cream, and 3 tablespoons butter, stirring until thoroughly combined. Add cheese, stirring just until combined. On prepared baking sheet, drop batter evenly into 12 mounds.
Bake at 400° for 10 minutes. Serve with honey butter.
MANAGE YOUR RECIPES
- Discuss Story On Newsvine
-
Rate Story:
View popularLowHigh - Instant Message
MORE FROM FOOD & WINE |
 Food & Wine Section Front |
| Add Food & Wine headlines to your news reader: |
Sponsored links
Resource guide