Homemade buttermilk pancakes, scrambled eggs fresh from the hens, juicy just-picked fruit (yes, I know it's still March... a girl can dream, can't she?) and of course a cup of rich organic fair trade coffee --I say, bring it on!
First, the practical evaluation: I like this recipe because it's simple, it uses ingredients I always have in the house and it made four nice sized servings, all at once. I find when I make pancakes or homemade waffles, someone usually ends up following their nose into the kitchen before I'm even done cooking the second one. That means there's a lot of waiting. Not this with recipe -- bonus points for efficiency.
As for the taste: mixed reviews here. The best way I can describe them is like eggy pancakes with fruit. In my belly, that's a good thing. Needless to say, my daughter and I really enjoyed it, and she's becoming something of a picky eater.
My son wasn't too keen, which is surprising, but he hasn't been feeling well the last day or two. He's usually upfront about his likes and dislikes (like whenever I say I'm going to make some homemade soup, the first thing he says is, "just don't make that pumpkin soup again") so I'll assume he liked it.
My husband said it tasted kinda like french toast, but without the toast. He said it was good, though he did learn early on in our marriage to be diplomatic about these kinds of things (most things taste good with lots of maple syrup.)
On the whole, it was a lovely way to start our day. So thanks to Mama Pea for introducing our homestead to this recipe -- it's a keeper!