reakfast time at Los Altos is very special. We serve a full, sit-down, breakfast every morning, beginning with orange juice, coffee, tea, and a delightful selection of home-baked muffins or coffee cakes. Following is the main course which varies daily, though some of our most popular items include Multi-grain Pancakes, Ham and Portebella Mushroom Casserole, and Baked French toast. An array of fresh fruits complement the meal, along with a side of meat if needed. Make your reservation
today and prepare to experience a culinary tour de force
The times for breakfast are 7:30 and 8:30
. If you need an earlier time or breakfast on the run, make an arrangement with us ahead of time.
Multi-grain Buttermilk Pancakes
|¾ cup all-purpose flour
||½ cup multi-grain cereal
|1 Tbsp. Sugar
||1 ½ tsp. Baking powder
|1 cup buttermilk
||2 Tbsp. Canola oil
|1 egg, lightly beaten
||½ tsp. Salt
|Up to ¼ cup milk if need to make the consistency you prefer.
* If you can’t find multi-grain cereal, mix equal parts of barley, wheat, rye, and oat flakes.
This is a very popular recipe and returning guests request it frequently.
- Mix all dry ingredients together. Add other wet items and mix to form a smooth batter; do not over-stir. Cover and let stand at room temperature for one hour, or refrigerate over night.
- Preheat a large, heavy griddle over medium heat and grease lightly with butter.
- Pour batter onto the griddle (¼ cup each). Cook until bubbles over their surface. Turn and cook the other side till golden brown.
- Serve with butter and maple syrup. Serves three people.
|1 cup water
||2 cups flour
|¾ cup chopped dates
||2 tsp. Baking powder
|½ cup sugar
||¼ tsp. Baking soda
|½ cup canola oil
||¼ tsp. Salt
|½ tsp. Vanilla
|½ cup chopped pecans
- Preheat oven to 375 degrees.
- Bring water to a boil.
- Stir in dates, sugar and oil. Let it cool (15 minutes) .
- Add vanilla and lightly beaten egg.
- Stir together the flour, baking powder, soda and salt in a bowl.
- Add date mixture and stir just until well combined. Add nuts and stir some more.
- Spoon the batter into the mini-muffin pans lightly sprayed with non-stick spray.
- Bake for 17 minutes.
Ham and Portebella Mushroom Casserole
|2 cups cooked ham, diced
||1 cup sour cream
|2 Tbsp. Minced onion
||2 tsp. Dijon mustard
|½ cup chopped portebella mushroom
||10 eggs, lightly beaten
|¾ cup grated sharp cheddar cheese
||dash of salt and pepper
- Mix together ham, sour cream, onion and mustard until smooth.
- Add beaten eggs plus 2 tablespoons of water with salt and pepper. Add cheese and mix. Lastly add portebella mushrooms.
- Pour into six individual ramekin dishes or a small casserole dish.
- Bake at 350 degrees for 30 minutes individual dishes and about and 40 to 45 minutes for a casserole dish until eggs are set. Serve six people.
Lemon Cream Scones
|2 cups all-purpose flour
||¾ cup dried, chopped apricots
|¼ cup plus 2 Tbsp. Sugar
||1 Tbsp. Plus 1 tsp. grated lemon peel
|½ tsp. Salt
||1 ¼ cup whipping cream
|1 Tbsp. baking powder
||2 Tbsp. Canola oil
- Mix flour, ¼ cup sugar and baking powder in a bowl. Stir in apricots and 1 Tbsp. lemon peel. Add whipping cream and stir until dough forms.
- Turn dough out on lightly floured surface. Knead gently until dough holds together. Form dough into 10 inch diameter, ½ inch thick round. Brush canola oil and mix 2 Tbsp. sugar and 1 tsp lemon peel. Sprinkle the sugar and lemon peel over the dough.
- Divide into 12 equal part. Transfer wedges to a large baking sheet, spacing evenly.
- Bake at 425 degrees for 15 minutes or until light golden brown. Transfer to a wire rack, cool slightly.
- Serve warm or at room temperature.
- If you want smaller scones, divide dough into half, roll out to ½ inch thick round. Divide into 12 wedges and do the same.
Baked French Toast
|1 loaf day-old French bread
||6 oz cream cheese
|5 eggs, beaten
||1¼ cups milk
|¼ tsp ground cinnamon
||¼ tsp vanilla extract
- Spray a 13-by-9 inch baking pan with nonstick cooking spray.
- Cut French bread into ½ to 3/4 inch thick slices. Line the bottom of the pan with bread slices, filling in empty spots with small pieces.
- Spread cream cheese evenly over the bread. Cube the remaining bread slices and spread over cream cheese.
- Pour egg and milk mixture slowly. Cover and keep refrigerated until morning.
- Bake at 400 degrees for 20 min.
- Sprinkle with powdered sugar. Cut and serve with maple syrup.
|3 cups flour
||1 teaspoon salt
|½ teaspoon baking soda
||3 teaspoons cinnamon
|1 teaspoon baking powder
|1 cup oil
||2 cups sugar
|2 cups chopped fresh or frozen peaches
||3 teaspoons vanilla
|1 cup chopped nuts
The peaches in Palisades are the best in the world, and we serve home-made peach preserves daily.
- Preheat oven to 325 degrees.
- Sift dry ingredients together and set aside.
- Beat eggs in a large bowl. Add oil and sugar, cream well. Add peaches and vanilla to mixture. Add sifted dry ingredients. Mix well and stir in chopped nuts.
- Spoon into two well-greased loaf pans.
- Bake for 1 hour. Makes 2 loaves or 4 small loaves.