Stuffed french toast with raspberries is a popular sweet dish.

Breakfast is served between 7:30 and 9:00 during the week. On weekends, holidays and a few other days of the year we serve between 8:30 and 10:00.

We try to accommodate special needs. Please contact us if you have a special request.

Migas

• 6 TBL butter, and additional 3 TBL butter
• 3 Corn tortillas, cut into small pieces
• ˝ Cup fresh, frozen or canned corn
• ˝ Cup minced purple onion
• 2 Ripe Roma tomatoes
• 2/3 cup Fresh cilantro
• 1 fresh Serrano or Jalapeno pepper, minced
• 9 Eggs
• 1 tsp Garlic Salt
• 1 tsp Cumin
• 1 tsp fresh ground black pepper
• 2/3 Cup shredded Cheddar or Monterrey Jack cheese
• 6 oz. Quick melt cheese (like Velveeta)
• Extra fresh cilantro

Melt the butter over medium heat in a sauté pan. Add the tortillas, corn, onion, and serrano. Sauté for a minute or two, and then add tomato and cilantro. Cook for another minute.

In the meantime whip eggs, and add spices and cheese. Turn heat up to medium high and add additional butter. After butter has melted, add eggs to mixture. Stir frequently. Don’t overcook the eggs; they will look slightly undercooked when they are done. Put in a serving dish, and top with chopped cilantro. Serve with fresh, hot flour tortillas.

This recipe is from Patricia Cole Smith at the Omelettry West [now the Magnolia Cafe], which is separate from the Omelettry on Burnet Road [both here in Austin, TX] and serves a different version. This must be good, the recipe was requested by Gourmet Magazine, and Texas Monthly calls them the best pancakes in Texas.

• 3 eggs
• 1/4 cup brown sugar
• 1/2 cup buttermilk
• 1/2 cup water or milk
• 1/4 cup brewed coffee
• 2.5 cup unbleached flour
• 1/2 tsp salt
• 1 tsp baking powder
• 1.5 tsp baking soda
• 1 tsp ground cloves
• 1 Tbsp cinnamon
• 1 Tbsp ginger
• 1 Tbsp nutmeg
• 4 Tbsp melted butter or margarine

Cream eggs and brown sugar together Add buttermilk, water, and coffee and mix well. In separate container, sift together dry ingredients. Combine first and second mixture and add melted butter.

This makes about 3 1/2 cups batter or 8-10 pancakes. Cook on griddle as you would any other pancake, serve with maple syrup, and carmelized pecans (recipe follows).

In a saucepan over medium heat, mix 1 cup pecan pieces with 1 cup granulated suger. Stir together until the sugar had completely melted.

*Austin Folk House note: This is by far the thickest pancake batter I have ever worked with. I found that after cooking for about 30-45 seconds on the first side, it is best to flip the pancake, and use the spatula to press down and flatten. After cooking the second side, you may then need to reflip and cook a bit longer on the first side.

• Raspberry pancakes
• Big waffles
• Migas (extra jalapenos on request) - a must have for those who like spicy food.
• Green chile casserole
• Various quiches