If ever there was a simple, easy-to-prepare, way-yummy go-to breakfast in our family, it’s these.

BREAKFAST BURRITOS

Flour tortillas (1 per burrito) – we prefer uncooked tortillas and just flip them a few times in a skillet or in a frying pan. No need to use cooking spray.

Scrambled eggs (1-2 per burrito)

Sausage (ground or links cut up)

Shredded cheese (cheddar)

Hot sauce optional (not my personal preference but some like it hot)

Put a little of everything in a tortilla and wrap it up. Complicated stuff, I know.

First of all, I want to be crystal-clear that this recipe is right from Martha Stewart’s website. In fact, here’s the direct link. I just wanted to share this because it’s the recipe we decided to try for Sunday brunch yesterday. And it’s unanimous. They are undeniably amazingly yummy. This is so going down in the Higgins’ Favorite Recipes. David was the main chef, actually, so total kudos to him.

BEST BUTTERMILK PANCAKES

[ Makes nine 6-inch pancakes ]

2 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 Tbsp. sugar
2 large eggs, lightly beaten
3 c. buttermilk
4 Tbsp. unsalted butter, melted, plus 1/2 teaspoon for griddle

Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps. Heat oven to 175 degrees (for keeping the finished pancakes warm). Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess. Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute. Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.

Says Martha’s people: “The key to fluffy pancakes is not to overmix the batter; it should not be beaten smooth. If serving these pancakes with bacon, reserve half a teaspoon of bacon drippings to grease the griddle instead of butter.”

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And here’s a perfectly complimentary — and equally healthy (ha!) — recipe to top those pancakes. This comes from my sister-in-law Heidi (thank you for sharing!).

BUTTER SYRUP

1 c. heavy whipping cream
1 stick butter
1 c. granulated sugar
1 tsp. vanilla
1/2 tsp. baking soda

Melt together whipping cream, butter and sugar over low heat. Slowly increase heat until the mixture barely comes to a boil. Add vanilla & baking soda. Turn off heat while whisking continually until ready to serve.