Tag Archives: Breakfast

Off Campus Eateries: Eugene’s Finest Breakfast Restaurants

-Diana Roure

Breakfast is the most important meal of the day, especially after a night out.  Who doesn’t love going to brunch on weekends with all your hung-over friends in sweatpants, rehashing the events of the night before while indulging in as much water and carbs as possible?  Well, there is certainly no shortage of amazing breakfast or brunch restaurants in Eugene.

Here are some of my faves:


Located on the corner of 17th and Willamette, Brails has long been voted the “best hangover breakfast” by The Eugene Weekly. It is always packed on weekend mornings, although with plenty of large rooms and tables you’ll be seated pretty quickly.  Everyone that works there is so sweet and does an outstanding job of getting you in and out swiftly.  The menu includes both American and Korean classics, mostly under $10.

Studio One (Personal Favorite)

Situated on 19th Avenue, in between McMenamins and Agate Alley, Studio One offers one delicious brunch.  The dining area is small and always jam-packed on weekends, but I guarantee it’s 100% worth the wait. Service is pretty good, though it does get a little hectic at times.  Their menu includes American favorites like French toast, benedicts, omelets, scrambles, etc. but with a unique Pacific Northwest twist.  This is one of the few breakfast establishments that I’ve been to that allows customers to choose healthier, vegetarian, or vegan options for their meal.  Everything is under $10.

Agate Alley

Located on 19th Avenue, next to Studio One, Agate Alley is surely one of the finest bistros in Eugene. However, anyone that’s ever eaten there will tell you to beware the painfully slow service.  They have an especially remarkable drink menu.  My favorites are the “Build Your Own Bloody Mary” and “The Nutty Professor.”  The menu is top of the line including benedicts, hashes, scrambles, French toast, etc.  All dishes have clever names and unique ingredients.  Prices range from $10 to $15.

Eugene City Bakery

Also on 19th Avenue, next to Prince Puckler’s, lies Eugene City Bakery.  It’s not really a sit down place, though there are tables.  They offer a diverse selection of freshly baked goods including artesian breads, pastries, cookies, and the most amazing croissants.  They also have a lengthy cold and hot drink menu.

The Original Pancake House

The Original Pancake House, situated on the corner of Franklin Boulevard and Alder Street is a must-try for every University of Oregon student.  Don’t be afraid of the long wait, again I promise you it’s worth it.  There is an abundance of diversity in their pancake options, like chocolate, peach, pecan, pumpkin, bacon, and blueberry – to name a few.  For those not into pancakes they have other typical breakfast dishes, which are equally as amazing.  The service is fast once seated and prices are usually under $10.

Honorable Mention: Humble Bagel, Hideaway Bakery, June/Midtown Marketplace

Pancakes: A Classic, Re-invented

University of Oregon inspired pancakes

-Madeline Dickerson

Some of my best childhood Saturdays started with a hefty stack of warm, fruit filled pancakes topped with butter and drenched in maple syrup. Sitting in front of the TV, still in my flannel pjs, watching the Teenage Mutant Ninja Turtles or Power Rangers and eating my breakfast feast was pure bliss. Oh the things we took for granted.

These days, Saturday mornings usually involve racing to meet deadlines or nursing Friday night hangovers, while the mighty turtle brothers have been traded for South Park and Archer. And while the pancakes you make will probably never taste quite as good as the ones mom and dad used to make, it’s still worth a shot to make your own.

Pancakes are actually thought to be one of the first foods. It is believed that pre-historic people used hot stones to cook the easy to make and nutrient rich batter. Since then, it seems that almost every region in the world has adopted its own version of the pancake; Whether it’s puda in India, pikelets in Australia, pannekoek in the Netherlands, boxty in Ireland or drop scones in Scotland. There are both sweet and savory versions, and the filling or topping combinations are endless.

This easy to make and satisfying dish has made quite a name for itself over the years, and even has its own day. Pancake Day is celebrated the same day as Shrove Tuesday, or Fat Tuesday. According to foodtimeline.org, pancakes became a staple for that day because it was a way for people to use up large amounts of fat and eggs that were forbidden by the Catholic Church during Lent.

If  you suddenly discover that you have some mad pancake flipping skills, take a trip to Liberal, Kansas or Olney, England for the International Pancake Day Pancake Race. The tradition dates back to 1445 in Olney. In 1950, Liberal got into the business of flipping pancakes and has competed with Olney every year since. The main race is for women only, but Liberal has started a race to include male pancake flippers as well.

International Pancake Day 1950

And while pancakes vary from place to place, the basic idea remains the same. The pancakes we know in America today are thought to have originated in Medieval Europe. Modern pancakes have five basic ingredients: flour, eggs, sugar, a rising agent (baking powder) and milk or buttermilk. The key is to not over mix your batter. It’s ok if there are a few lumps. They will go away when you cook it.

Here’s a basic recipe taken from Food Network Magazine May 2010:

–                Whisk together 1 ½ cups of flour, 3 tablespoons of sugar, 1 tablespoon of baking powder and ½ teaspoon of salt.

–                In a separate bowl whisk together 1 ¼ cups of milk ½ stick of melted butter 2 eggs and a dash of vanilla. (Whisking the wet ingredients together first makes it so you won’t over mix your batter)

–                Whisk the milk mixture into the flour mixture until just combined.

–                Melt a tablespoon or two of butter in a skillet or on a griddle. Ladle ¼ cupfuls into the skillet and cook until bubbly. Flip and cook until gold on the bottom. Makes 8 to 12 regular sized pancakes.

And of course if this even sounds too complicated for you but you’re still craving some flapjacks, packaged pancake mixes are always an option and all you have to do is add some milk and eggs. According to my dad, king of pancakes, the best mix is Snoqualmie Falls Pancake and Waffle Mix. Add some fresh, wild red huckleberries and blueberries and you have a winning combination he dares anyone to beat.

Whether pre-mixed or from scratch, the fun really starts when you get creative. Add some chocolate chips, fresh blueberries or raspberries, nuts or bacon. Or give a nod to Jack Johnson and mash up some bananas into your batter. The best time to add fillings like blueberries and chocolate chips is to sprinkle them on top of the batter right after you pour it into the pan.

And while Saturday morning pancakes as a kid might have involved heart shaped cakes or Mickey Mouse pancakes if your parental pancake maker was feeling especially frisky, I’m pretty sure they never made you a 3D dinosaur model for breakfast. This dad is taking Saturday morning to a whole new level.

Inspired by the pancake dad, and in celebration of the UO football teams new number one national ranking, I decided to add a little pizzazz to my morning.

The trick is to use a squeeze bottle or Ziploc bag with the corner cut out to draw the green outline first and then fill in with yellow batter. Food coloring does the job.