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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.


Cinnamon Cream Syrup

This pairs perfectly with Sweet Potato Pancakes. It may be better than the pancakes themselves (and they’re great). But try this recipe on regular pancakes, waffles, and French toast.

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Sweet Potato Pancakes

I ate my first sweet potato pancake during my only visit to Gatlinburg, Tennessee. My family, along with another couple and their young children rented a cabin in the mountains during spring break. I woke every morning and headed into town for breakfast. I would imagine Gatlinburg has more pancake houses per capita than any place on the planet. My problem is that I never found a good-tasting pancake until I happened across sweet potato pancakes at one of the pancake houses. We serve a version of this recipe at The Midtowner. The Cinnamon Cream Syrup is a must.

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Andouille Cheese Grits

This recipe has been something I've served friends and family for years. It's a great breakfast to make for a large group. This recipe will be included in my upcoming book release, Mississippi Mornings.

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Chive and Cheddar Biscuits

Preheat oven to 375. In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, salt, pepper, cheddar…

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Christmas Morning Casserole

Preheat oven to 325 degrees. Brown bacon in a large skillet and drain most of the fat. Add mushrooms, bell…

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Black Strap Molasses Muffins

Preheat oven to 325. These muffins come out best if the batter is made at least 8 hours in advance. Combine…

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Combine flour, salt and sugar in a mixing bowl. In a separate bowl, combine milk, eggs and mutter. Add wet…

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Cornmeal Biscuits with Fig Butter

Fig butter is addictive. It is the perfect accompaniment on biscuits, batter breads, toast, croissants, or a loved one. 

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Perfect Scrambled Eggs

I had breakfast with Julia Child twice. I was in awe of her knowledge, passion, and modesty. I learned volumes in the short time we visited. Both times we spoke about eggs. She told me her recipe for the perfect scrambled egg, and it’s the method I still use today.

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