Parsnip Pancakes with Caramelized Onions & Sour Cream

These pancakes are perfect partners for a simple roast like pork, lamb, or chicken. The onions can be cooked ahead and reheated just before serving; the parsnips can also be parcooked, grated, and combined with the chopped leek a few hours ahead. 

• 3 Tbs. olive oil
• 2 Tbs. unsalted butter
• 1 large or 2 small yellow onions, thinly sliced (to yield about 2 cups)
• Kosher salt and freshly ground black pepper
• 1 lb. small to medium parsnips (about 6  medium), peeled (if very thick, halve them lengthwise)
• 1 medium leek, white part only, finely chopped (to yield about 1/2 cup)
• 1 large egg, lightly beaten
• 3 Tbs. all-purpose flour
• Sour cream for garnish

In a medium skillet, heat 1 Tbs. each of the olive oil and butter over medium heat. When the foam subsides, add the onions and cook, stirring occasionally, until very soft and golden, 20 to 25 minutes; reduce the heat if they brown too quickly. Season with salt to taste and set aside.

Meanwhile, in a large saucepan, bring 2 quarts salted water to a boil. Add the parsnips (cut them in half if they don’t fit in the pan) and cook for 3 minutes. Drain, run under cold water to cool them quickly, and drain again very well. Grate the parsnips in a food processor fitted with a medium grating disk. In a medium bowl, combine the parsnips,  leek, and egg. Stir in the flour, 1 tsp. salt, and 1/8 tsp. pepper.

In a 10-to 12-inch heavy skillet, heat the remaining 2 Tbs. oil and 1 Tbs. butter over medium-high heat until the foam subsides. Shape the parsnip mixture into four equal balls. Put them in the skillet and press on each with a flat spatula to make a cake about 3-1/2 inches wide. Reduce the heat to medium and cook until browned on one side, 4 to 6  minutes. Turn the cakes over and brown the other side, 4 to 5 minutes. Flip to recrisp the first side, about 30 seconds. Drain briefly on paper towels and then serve while hot, garnished with a large dollop of sour cream and the caramelized onions.

Okra Cornmeal Cakes

Serve these delicious okra cakes in bite-size bits for a cocktail nibble or larger cakes for a side dish. In the middle of summer, try adding fresh corn cut off the cob as well. The larger cakes are also brilliant layered with a soft, creamy cheese,
such as fresh goat cheese or ricotta and thickly sliced tomato to make aNapoleon.

• 2 cups fine yellow cornmeal
• 2 tsp. baking powder
• 1 tsp. fine sea salt
• 1 large egg, lightly beaten
• 1-1/2 cups water, more if needed
• 8 oz. okra, stems trimmed and sliced 1/4-inch thick
• 1 jalapeño, cored, seeded, and finely chopped
• 1 clove garlic, mashed into a paste
• 1/4 cup corn oil, for frying

Line a plate with paper towels. Set aside.

To prepare the batter, in a large bowl, whisk together the cornmeal, baking powder, and fine salt. In a second bowl or large liquid measuring cup, combine the egg and water. Add to the dry ingredients and whisk until smooth. Add the okra, jalapeño, and garlic. Stir to combine. (The batter is thick, but should be wet, not dry. Add water as needed; the amount will depend on the size grind of the cornmeal.)

To fry the griddle cakes, heat the oil in a cast-iron skillet over medium heat. Scoop 1/4 cup of batter onto the heated skillet and press into an even layer. Repeat with additional batter, without crowding. Cook the cakes until the bottoms are brown and bubbles form on the tops and edges, 2 to 3 minutes. Turn and brown the other side, an additional 2 to 3 minutes. Transfer to the paper towel–lined plate. While hot, season with salt and pepper. Repeat with remaining batter. Serve immediately.

Brown-Butter Crêpes

These crêpes are buttery but mild, an ideal blank canvas, ready to be topped or filled with savory or sweet ingredients. The addition of brown butter gives them a flavor richer than that of the average crêpe.Video:Julissa Roberts demonstrates Martha Holmberg's method for making supple, buttery crêpes.

• 3-1/2 oz. (7 Tbs.) unsalted butter; more softened for the pan
• 1-3/4 cups whole milk; more as needed
• 4 large eggs
• 1/2 tsp. kosher salt
• 6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour

Tip:

As with pancakes, the first crêpe you make is usually a flop, so count
on sacrificing it as you experiment with the heat of the burner and the
amount of butter in the pan.

In a 1- to 2-quart saucepan, cook the butter over medium heat, swirling it every few seconds, until melted and the milk solids at the bottom of the pan turn golden-brown, 2 to 4 minutes. Immediately pour the brown butter into a small bowl and let cool almost to room temperature.

Combine the milk, eggs, and salt in a blender. Blend for a few seconds to combine. Add the flour and blend until very smooth, about 20 seconds. Add the brown butter and blend for another 10 seconds.

Pour the batter into a large bowl and let rest for at least 5 minutes and up to 24 hours. (If resting for more than 30 minutes, cover and refrigerate.)

When ready to cook the crêpes, check the batter; it should be as thick as heavy cream, not as thick as pancake batter. If it feels too thick, whisk in up to 1/2 cup more milk.

Heat a crêpe pan with an 8-inch base or a 10-inch nonstick skillet with an 8-inch base over medium-high heat until it’s hot enough for a drop of water to sizzle. Using a folded paper towel, grease the pan with about 1/4 tsp. butter. The butter should sizzle upon contact but not instantly turn brown. If it does, reduce the heat as necessary.

Using a ladle or measuring cup, pour 1/4 cup of the batter into the center of the pan while simultaneously lifting the pan from the heat and tilting and turning it in all directions so the batter spreads evenly across the bottom in a thin circle. If the crêpe has any holes in it, quickly add a few drops of batter to fill them in.

Cook until the edges begin to dry and lift from the sides of the pan and the bottom is nicely browned (lift up an edge with a small silicone spatula or your fingers to check), about 1 minute. Use the spatula or your fingers to flip the crêpe over. Cook until the second side is browned, about 20 seconds more.

Slide the crêpe from the pan onto a large plate or cooling rack. Repeat with the remaining batter, adjusting the heat and spreading more butter in the pan every two or three crêpes, or whenever the pan begins to look a bit dry. You can stack the crêpes on the plate as they’re done; they won’t stick. The crêpes will soften as they cool. 

Cornmeal Flapjacks with Bourbon-Bacon Maple Syrup

These pancakes get their heartiness from cornmeal and wheat germ and feature a syrup loaded with favorites like bourbon, bacon, and maple. If you don’t get 3 Tbs. of bacon fat from cooking the bacon, you can make up the difference with melted unsalted butter. An easy, no-mess trick for measuring the yogurt in this recipe is to pour the 1 cup milk into a 2-cup glass measure; then add enough yogurt to make the milk rise to the 2-cup line.

• 10 slices bacon
• 1 cup pure maple syrup
• 5-1/8  oz. (1-1/4 cups) all-purpose flour
• 1/2 cup medium-grind yellow cornmeal
• 1/4 cup wheat germ
• 2-1/2  tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. kosher salt
• 1 cup whole or low-fat milk
• 1 cup plain yogurt (regular or Greek, full-fat or low-fat)
• 2 large eggs
• Bacon fat or vegetable oil for the griddle
• 1 Tbs. bourbon (optional)
• Salted butter, for serving

Heat the oven to 200°F. On a large griddle or in 12-inch skillet over medium heat (or on an electric skillet set to 375°F), cook the bacon, in batches if necessary, flipping occasionally, until very crisp, 8 to 10 minutes. Drain the bacon on a paper-towel-lined plate. Reserve 3 Tbs. of the bacon fat in a small bowl and save the rest for another use (such as greasing the griddle for the pancakes). Set the 3 Tbs. reserved fat aside to cool briefly.

When the bacon is cool, mince it into fine crumbs. You should have about 1/2 cup.

In a 2-quart saucepan, heat the syrup and 2 Tbs. of the bacon crumbs over medium heat, stirring occasionally, until hot, about 5 minutes. Off the heat, let the syrup sit in the pan and infuse for at least 10 minutes and up to 1 hour.

Meanwhile, in a large bowl, whisk the flour, cornmeal, wheat germ, baking powder, baking soda, and salt. In a medium bowl, whisk the milk, yogurt, and eggs until combined. Stir the bacon syrup to distribute the bacon pieces; measure out 1/4 cup of the syrup and add it to the wet ingredients; mix to combine. Pour the wet ingredients into the dry ingredients. Whisk gently until the dry ingredients are almost incorporated; stop before the batter is evenly moistened. Add the cooled reserved bacon fat and mix just until the batter is evenly moistened (there will be lumps). Let the batter rest while you heat your griddle.

Heat the same griddle or large skillet you used to cook the bacon over medium heat until drops of water briefly dance on the surface before evaporating. Lightly grease the griddle with bacon fat or oil. Working in batches, pour 1/4 cup of the batter onto the griddle for each pancake, spacing them about 1 inch apart. Let cook undisturbed until bubbles rise to the surface, 1 to 2 minutes. Check the underside to make sure it’s nicely browned, then flip. Cook until the second side is nicely browned, 1 to 2 minutes more. Transfer the pancakes to a baking sheet and keep warm in the oven while you repeat with the remaining batter.

Stir the bourbon into the remaining bacon syrup, if you like. Serve the pancakes hot with butter, the syrup, and the remaining bacon streusel.

Brown-Butter Crêpes

These crêpes are buttery but mild, an ideal blank canvas, ready to be topped or filled with savory or sweet ingredients. The addition of brown butter gives them a flavor richer than that of the average crêpe.Video:Julissa Roberts demonstrates Martha Holmberg's method for making supple, buttery crêpes.

• 3-1/2 oz. (7 Tbs.) unsalted butter; more softened for the pan
• 1-3/4 cups whole milk; more as needed
• 4 large eggs
• 1/2 tsp. kosher salt
• 6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour

Tip:

As with pancakes, the first crêpe you make is usually a flop, so count
on sacrificing it as you experiment with the heat of the burner and the
amount of butter in the pan.

In a 1- to 2-quart saucepan, cook the butter over medium heat, swirling it every few seconds, until melted and the milk solids at the bottom of the pan turn golden-brown, 2 to 4 minutes. Immediately pour the brown butter into a small bowl and let cool almost to room temperature.

Combine the milk, eggs, and salt in a blender. Blend for a few seconds to combine. Add the flour and blend until very smooth, about 20 seconds. Add the brown butter and blend for another 10 seconds.

Pour the batter into a large bowl and let rest for at least 5 minutes and up to 24 hours. (If resting for more than 30 minutes, cover and refrigerate.)

When ready to cook the crêpes, check the batter; it should be as thick as heavy cream, not as thick as pancake batter. If it feels too thick, whisk in up to 1/2 cup more milk.

Heat a crêpe pan with an 8-inch base or a 10-inch nonstick skillet with an 8-inch base over medium-high heat until it’s hot enough for a drop of water to sizzle. Using a folded paper towel, grease the pan with about 1/4 tsp. butter. The butter should sizzle upon contact but not instantly turn brown. If it does, reduce the heat as necessary.

Using a ladle or measuring cup, pour 1/4 cup of the batter into the center of the pan while simultaneously lifting the pan from the heat and tilting and turning it in all directions so the batter spreads evenly across the bottom in a thin circle. If the crêpe has any holes in it, quickly add a few drops of batter to fill them in.

Cook until the edges begin to dry and lift from the sides of the pan and the bottom is nicely browned (lift up an edge with a small silicone spatula or your fingers to check), about 1 minute. Use the spatula or your fingers to flip the crêpe over. Cook until the second side is browned, about 20 seconds more.

Slide the crêpe from the pan onto a large plate or cooling rack. Repeat with the remaining batter, adjusting the heat and spreading more butter in the pan every two or three crêpes, or whenever the pan begins to look a bit dry. You can stack the crêpes on the plate as they’re done; they won’t stick. The crêpes will soften as they cool. 

Venezuelan Chocolate Pancakes with Chocolate Maple Syrup

This recipe is my homage to Sunday-morning brunch, which is one of those occasions when anything goes; in other words, be as indulgent and naughty as you like because it is certainly not the time to count calories or grams of fat. Feel free to add blueberries, nuts, and sultanas if the fancy takes you. The syrup can be made days or even weeks in advance and stored in the fridge.

For the pancakes

• 1 oz. Venezuelan 100% (unsweetened) dark chocolate, grated
• 1-1/3 cups buckwheat or spelt flour
• 1 large organic egg
• 1/3 cup plus 1 Tbs. light muscovado or brown sugar
• 1 cup plus 3 Tbs. milk
• 2 tsp. baking soda
• 1 tsp. vanilla extract
• unsalted butter, melted, as needed

For the syrup

• Pinch of sea salt
• Scant 1 cup pure maple syrup
• 3-1/2 oz. 70% dark chocolate, chopped

Place all the pancake ingredients (except the butter) in a blender or food processor and process until a smooth, thick batter is formed. Leave the batter to rest while you make the syrup.

To make the syrup, dissolve the salt in 2 tablespoons water in a saucepan over a gentle heat, then add the maple syrup and bring to a simmer. Pour over the chocolate in a heatproof bowl and whisk well until smooth.

Heat a crêpe pan or nonstick large frying pan until quite hot and grease with butter. Spoon 1/4-cup portions of the batter into the griddle, spacing them well apart. Cook over medium heat until you see bubbles on the surface of the pancake, then carefully turn over and cook for another 1–2 minutes.

Place the pancakes on a plate and cover with foil until you have cooked the entire batch.

Serve the pancakes laced with the warm syrup—be generous as the pancakes soak up a lot.
 

Buckwheat-Bacon Waffles

Buckwheat and whole wheat flours give these waffles a nutty flavor, while bacon adds a smoky, salty crunch. Look for buckwheat flour in well-stocked supermarkets.

• 8 slices bacon
• 3 oz. (6 Tbs.) unsalted butter
• 2 cups whole or low-fat milk
• 5-1/4 oz. (1-1/4 cups) buckwheat flour
• 3-1/2 oz. (3/4 cup) whole wheat or white all-purpose flour
• 1-1/2 tsp. instant (rapid-rise) yeast
• 1/2 tsp. table salt
• 2 large eggs
• 1 Tbs. pure maple syrup; more for serving
• 1 tsp. pure vanilla extract

The night before

Cook the bacon in a 12-inch skillet over medium heat, flipping occasionally, until crisp, about 8 minutes. Transfer to paper towels to drain. When cool enough to handle, crumble into small bits and refrigerate.

Transfer 2 Tbs. of the bacon fat to a 2- to 3-quart saucepan, add the butter, and heat over low heat until the butter is melted. Add the milk and heat until just warmed through (105°F to 115°F), 2 to 3 minutes.

Meanwhile, whisk together the flours, yeast, and salt in a large bowl (the batter will double in volume, so be sure to use a bowl that holds at least 3 quarts). Slowly whisk in the warm milk mixture and continue whisking until the batter is smooth.

Whisk the eggs, maple syrup, and vanilla in a small bowl and then whisk into the batter until incorporated. Cover and refrigerate for 10 to 24 hours.

In the morning

Heat a waffle iron. Gently fold the bacon bits into the batter (the batter will deflate to about 4 cups). Following the manufacturer’s instructions, ladle the batter into the waffle iron, spreading evenly with the back of the ladle, and cook until crisp and lightly browned. Serve with syrup.

Wild Blueberry and Ricotta Pancakes

Ricotta makes these pancakes light and creamy. It’s the perfect foil for the intense sweet-tart flavor of wild blueberries, which are widely available frozen. You can also use cultivated blueberries, which are larger but still sweet and delicious.These pancakes are sure to be a huge hit at your Easter brunch. Visit our Guide to Easter for hundreds more recipes perfect for the holiday.

• 3 large eggs, separated
• 3/4 cup part-skim ricotta, drained of excess liquid before measuring
• 2-1/4 cups buttermilk
• 5 Tbs. granulated sugar
• 1 Tbs. pure vanilla extract
• 3/4 tsp. table salt
• 8 oz. (1-3/4 cups) all-purpose flour
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 6 oz. frozen wild blueberries (don’t thaw) or fresh wild or cultivated blueberries (1-1/2 cups)
• Vegetable oil for the griddle
• Softened salted butter, pure maple syrup, and confectioners' sugar, for serving

In a large bowl, whisk the egg yolks and ricotta. Whisk in the buttermilk, sugar, vanilla, and salt.

In a small bowl, stir the flour, baking powder, and baking soda with a spatula. Fold into the egg yolk mixture until just combined.

Beat the egg whites in a clean, dry bowl until they hold firm peaks. Fold gently into the batter until just combined. Fold in the blueberries.

Lightly oil a griddle and set it over medium heat. The griddle is ready when water droplets dance briefly on the surface before disappearing. Ladle a scant 1/4 cup batter per pancake onto the griddle. Cook until the undersides are nicely browned, the edges look set, and small bubbles appear on the surface, about 3 minutes. Flip and cook until the second sides are golden brown, about 3 minutes more. Repeat, re-oiling the griddle between batches, until all the batter is cooked. Serve at once with butter, maple syrup, and confectioners’ sugar.

Classic Buttermilk Pancakes

You can add fresh berries, thinly sliced fruit, or even crumbled crisp bacon to this batter for an extra hit of flavor. Or substitute 1/2 cup wheat germ, cornmeal, or whole-wheat flour for 1/2 cup of the all-purpose flour. This recipe can be easily doubled or tripled.

• 3 Tbs. unsalted butter; more for serving
• 9 oz. (2 cups) unbleached all-purpose flour
• 1/4 cup granulated sugar
• 2-1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. kosher salt
• 2 cups buttermilk
• 2 large eggs
• Vegetable oil for the griddle
• Pure maple syrup for serving

Heat the oven to 200°F. Melt the butter in a small bowl in the microwave or in a small saucepan on the stove and set aside to cool briefly.


In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk the buttermilk and eggs. Pour the wet ingredients into the dry ingredients. Whisk gently until the dry ingredients are almost incorporated; stop before the batter is evenly moistened. Add the cooled melted butter and mix just until the batter is evenly moistened (there will be lumps). Let the batter rest while you heat the griddle.


Heat a griddle or a large skillet over medium heat (or set an electric griddle to 375°F) until drops of water briefly dance on the surface before evaporating. Lightly oil the griddle. Working in batches, pour 1/4 cup of the batter onto the griddle for each pancake, spacing them about 1 inch apart. Let cook undisturbed until bubbles rise to the surface and the edges look dry, 1 to 2 minutes. Check the underside of each pancake to make sure it’s nicely browned; then flip. Cook until the second side is nicely browned, about 1 minute more. Transfer the pancakes to a baking sheet and keep warm in the oven while you repeat with the remaining batter.


Serve hot with butter and maple syrup.

Buckwheat-Bacon Waffles

Buckwheat and whole wheat flours give these waffles a nutty flavor, while bacon adds a smoky, salty crunch. Look for buckwheat flour in well-stocked supermarkets.

• 8 slices bacon
• 3 oz. (6 Tbs.) unsalted butter
• 2 cups whole or low-fat milk
• 5-1/4 oz. (1-1/4 cups) buckwheat flour
• 3-1/2 oz. (3/4 cup) whole wheat or white all-purpose flour
• 1-1/2 tsp. instant (rapid-rise) yeast
• 1/2 tsp. table salt
• 2 large eggs
• 1 Tbs. pure maple syrup; more for serving
• 1 tsp. pure vanilla extract

The night before

Cook the bacon in a 12-inch skillet over medium heat, flipping occasionally, until crisp, about 8 minutes. Transfer to paper towels to drain. When cool enough to handle, crumble into small bits and refrigerate.

Transfer 2 Tbs. of the bacon fat to a 2- to 3-quart saucepan, add the butter, and heat over low heat until the butter is melted. Add the milk and heat until just warmed through (105°F to 115°F), 2 to 3 minutes.

Meanwhile, whisk together the flours, yeast, and salt in a large bowl (the batter will double in volume, so be sure to use a bowl that holds at least 3 quarts). Slowly whisk in the warm milk mixture and continue whisking until the batter is smooth.

Whisk the eggs, maple syrup, and vanilla in a small bowl and then whisk into the batter until incorporated. Cover and refrigerate for 10 to 24 hours.

In the morning

Heat a waffle iron. Gently fold the bacon bits into the batter (the batter will deflate to about 4 cups). Following the manufacturer’s instructions, ladle the batter into the waffle iron, spreading evenly with the back of the ladle, and cook until crisp and lightly browned. Serve with syrup.

Mother’s Crunchy French Toast

If I had to pick our one signature breakfast dish, this would be it. French toast goes by the name pain perdu in France, which translates as “lost bread.” It’s a recipe created to save stale bread from being “lost” to the garbage by soaking it in eggs and milk to get it moist and tender again and then frying it up. Although you can certainly use whatever stale bread slices you have lingering in the fridge (except something strong-flavored like rye), fresh challah provides a wonderful richness. A roll in cornflakes adds a wonderful, addictive crunch.

• 4 large eggs
• 3/4 cup heavy cream
• 3/4 cup half-and-half
• 1/2 tsp. ground cinnamon
• 2 Tbs. granulated sugar
• Pinch ground nutmeg
• 1/2 tsp. pure vanilla extract
• 4 cups cornflakes
• 1 loaf egg (challah) bread, sliced into six 1-inch-thick slices
• 9 Tbs. (1 stick plus 1 Tbs.) unsalted butter (divided), preferably clarified
• Confectioners’ sugar, for serving (optional)
• Softened butter, for serving
• Maple syrup, for serving

If your pan isn't big enough to cook all the French toast at the same time, heat the oven to 200°F. In a large bowl, whisk together the eggs, cream, half-and-half, cinnamon, sugar, nutmeg, and vanilla.

Place the cornflakes in another large bowl and crush with your hands until the pieces are small (but not like breadcrumbs) and somewhat uniform in size. Place a rimmed baking sheet nearby to hold the prepared bread.

Dip a slice of bread into the cream mixture, immersing both sides (saturate it, but do not let it fall apart).

Dip the slice into the cornflakes on both sides, pressing to adhere the flakes; set aside on the baking sheet. Repeat with the remaining slices.

Place a griddle or wide (preferably 14-inch) sauté pan over medium heat for several minutes. If using an electric griddle, set the heat to 350°F.

Sprinkle the griddle with a few drops of water; they should bounce around before evaporating. If they sizzle away quickly, the heat is too high. If they just sit there and slowly steam, the heat is too low. When the griddle is properly heated, add 1 Tbs. clarified butter for each piece of French toast and tilt to coat the pan.

Add the prepared bread in an even layer. Cook until golden on one side, about 4 minutes. Lift each piece with a spatula and put 1/2 Tbs. butter in its spot. Flip the toast onto the butter to cook the other side, about 4 minutes more. Repeat with the remaining slices of bread. Serve immediately or keep warm in the oven until all the French toast is cooked.

Cut each piece of bread in half diagonally to make triangles. Arrange 3 triangles like shingles on serving plates, sprinkle with confectioners'  sugar, if desired, and serve with softened butter and maple syrup.

Classic Buttermilk Pancakes

You can add fresh berries, thinly sliced fruit, or even crumbled crisp bacon to this batter for an extra hit of flavor. Or substitute 1/2 cup wheat germ, cornmeal, or whole-wheat flour for 1/2 cup of the all-purpose flour. This recipe can be easily doubled or tripled.

• 3 Tbs. unsalted butter; more for serving
• 9 oz. (2 cups) unbleached all-purpose flour
• 1/4 cup granulated sugar
• 2-1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. kosher salt
• 2 cups buttermilk
• 2 large eggs
• Vegetable oil for the griddle
• Pure maple syrup for serving

Heat the oven to 200°F. Melt the butter in a small bowl in the microwave or in a small saucepan on the stove and set aside to cool briefly.


In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk the buttermilk and eggs. Pour the wet ingredients into the dry ingredients. Whisk gently until the dry ingredients are almost incorporated; stop before the batter is evenly moistened. Add the cooled melted butter and mix just until the batter is evenly moistened (there will be lumps). Let the batter rest while you heat the griddle.


Heat a griddle or a large skillet over medium heat (or set an electric griddle to 375°F) until drops of water briefly dance on the surface before evaporating. Lightly oil the griddle. Working in batches, pour 1/4 cup of the batter onto the griddle for each pancake, spacing them about 1 inch apart. Let cook undisturbed until bubbles rise to the surface and the edges look dry, 1 to 2 minutes. Check the underside of each pancake to make sure it’s nicely browned; then flip. Cook until the second side is nicely browned, about 1 minute more. Transfer the pancakes to a baking sheet and keep warm in the oven while you repeat with the remaining batter.


Serve hot with butter and maple syrup.

Basic Crêpe Recipe

I like to have at least two pans going at once, but you can certainly make these one at a time. This recipe fits in a regular-size blender. If you want to double it, make two separate batches or follow the directions for hand mixing. You’ll need some waxed paper for stacking the finished crêpes.

• 4 large eggs
• 1-1/2 cups milk; more as needed
• 1-1/2 cups all-purpose flour
• 1/4 tsp. salt
• 6 Tbs. unsalted butter; more, softened, for the pan

In a blender, combine the eggs and milk. Add the flour and salt and mix on high speed until smooth, pausing once or twice to scrape down the sides of the blender with a rubber spatula.

Alternatively, combine the flour and salt in a large bowl. Push the flour aside to make a well in the center. Break the eggs into the center and pour in 3/4 cup of the milk. Whisk in a small circle in the middle of the well to blend the eggs and the milk. Whisking constantly, gradually draw in the flour until you have a thick mixture. Add another 3/4 cup milk. Whisk until the mixture forms a smooth batter

Strain the batter (to remove any lumps) into a quart-size measuring cup with a spout or a pitcher. Let the batter rest at room temperature for 30 minutes.

In a small saucepan over medium-high heat, melt the 6 Tbs. butter. Continue cooking the butter until it turns golden brown and has the aroma of toasted nuts, 3 to 5 minutes. Watch carefully and adjust the heat or move the pan around if necessary; the butter can quickly go from lightly browned to burned. Skim off any foam that rises to the top. Let thee butter cool slightly and then stir it into the batter. The batter should be the consistency of heavy cream; thin it with a little more milk, if needed.

To cook the crêpes: Have ready the batter, a small nonstick skillet or a crêpe pan, plenty of softened unsalted butter, a flexible, heatproof spatula, a cooling rack, and about 20 torn sheets of waxed paper to use as separators.

Set the skillet over medium-high heat and add about 1 tsp. butter. Heat the butter, swirling it in the pan, until it stops bubbling. Pour in enough batter to coat the bottom of the pan, about a scant 1/4 cup, depending on the size of the pan.

Quickly tilt the pan in all directions to spread the batter evenly over the bottom and a bit up the sides of the pan. Immediately pour any excess batter back into the remaining batter. (You can cut off the “tail” this step leaves once the crêpe has set.)

Cook until the center of the crêpe is set and the bottom is lightly browned, 1 to 2 minutes, depending on the size of the skillet. Give the pan a good shake (or use a spatula to dislodge the crêpe) and turn it over. Cook until the center is firm and the edges underneath are lightly browned, about 30 seconds. Transfer the crêpe to a cooling rack. Proceed with the remaining batter, adding more butter to the pan as needed. Once cool, stack the crêpes between the sheets of waxed paper.

Lemon-Filled French Toast with Blueberry Syrup

If you can find mascarpone, replace it with 4 oz. of cream cheese with 1/4 cup mascarpone and decrease the ricotta to 3/4 cup.

For the filling:

• 1/4 cup mascarpone, at room temperature
• 1 tsp. lemon extract
• 1 tsp. finely chopped lemon zest
• 2 Tbs. granulated sugar
• 1 cup part-skim ricotta

For the French toast:

• 6 slices (1-1/2 inches thick) challah, or other medium-textured loaf
• 6 large eggs
• 1/2 cup heavy cream
• 1-1/2 Tbs. unsalted butter
• 1-1/2 Tbs. corn oil

For the blueberry syrup:

• 2 cups fresh or frozen blueberries
• 1/2 cup granulated sugar
• 2 tsp. fresh lemon juice

Make the filling:

In a medium bowl, combine the mascarpone, lemon extract, zest, and sugar and beat with a hand mixer on high speed until smooth, scraping the sides of the bowl as necessary, about 1 minute. Gently stir in the ricotta until just combined.

Make the French toast:

Create a pocket in each slice of bread by inserting a sharp knife into the center of the top crust and then working the knife in both directions, cutting to within 3/4 inch of the sides and bottom (be careful not to puncture the sides).

Squeeze the bread gently to part the opening. Spoon in 2 or 3 Tbs. of the prepared filling until the pocket is full but not bursting; the amount will depend on the size of the bread. Tap the bread on the counter to settle the filling. Wipe any extra filling from the opening with a clean paper towel.

In a medium bowl, whisk the eggs and cream. Dip each slice of stuffed bread into the egg mixture, soaking each side for about 1 minute to coat well and evenly. Stand the pieces upright in a baking dish and drizzle with any remaining egg mixture. Cover and refrigerate.

When ready to serve, heat the oven to 375°F. Lightly grease a baking sheet. In a large skillet, heat the butter and oil over medium-high heat until the butter is melted and foamy. Sauté as many pieces of French toast as will fit comfortably in the pan at one time, turning once, until golden brown on both sides, about 2 minutes per side; the bread will puff up a bit. Continue with all pieces. Put the sautéed French toast on a greased baking sheet and bake until the filling is heated through, 6 to 8 minutes

Make the syrup:

In a medium saucepan, combine the blueberries, sugar, and lemon juice. Heat over low heat, stirring constantly, until the sugar dissolves, 2 to 3 minutes. Increase the heat and bring the mixture just to a boil. Lower the heat to a simmer and cook for another 2 minutes, stirring constantly. Remove from the heat. Serve the French toast drizzled with the blueberry syrup. Pass additional syrup at the table.

Basic Buttermilk Pancakes

If buttermilk isn’t available, use 2 to 2-1/4 cups whole milk instead. To play with the texture, try replacing 1/2 cup of the all-purpose with whole-wheat flour, buckwheat flour, or even medium-grind cornmeal.

• 10 oz. (2-1/4 cups) unbleached, all-purpose flour
• 1-1/2 tsp.baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2-1/2 cups buttermilk
• 2 large eggs
• 1 oz. (2 Tbs.) butter, melted
• 1 Tbs. plus 1 tsp. sugar
• Vegetable oil or butter for the pan or griddle

Mix the flour, baking powder, baking soda, and salt together in a large bowl. In a medium bowl, thouroughly combine the buttermilk, eggs, butter, and sugar.

Pour the wet ingredients into the dry ingredients, as opposed to dry into wet. (This way gives you more control, and less flour flies about.) Mix with just a few strokes until the batter is evenly moistened. (The batter will be lumpy.)

Let the batter rest for at least 5 minutes. Meanwhile, heat a griddle (preferably cast-iron) over medium heat. Oil the griddle lightly. The pan is ready when water droplets dance briefly on the surface before disappearing.

Pour the batter from the tip of a spoon. Use the spoon to gently spread this fairly thick batter.

Flip the pancakes when they’re covered in bubbles. Check the underside to be sure it’s nicely browned, flip, and cook the other side for about half as long, until golden brown. Serve immediately with maple syrup or jam.

Apricot Stuffed French Toast with Apricot Glaze

Monterey Jack may seem like an odd addition to this sweet breakfast treat, but it's not discernible in the creamy filling; instead, it adds dimension to the mild-flavored cream cheese and ricotta.

For the filling:

• 4 oz. cream cheese, at room temperature
• 1/4 cup apricot preserves
• 1/4 cup grated Monterey Jack cheese
• 3/4 cup part-skim ricotta

For the French toast:

• 6 slices (1-1/2 inches thick) cinnamon bread, challah, or other medium-textured loaf
• 6 large eggs
• 1/2 cup heavy cream
• 1-1/2 Tbs. unsalted butter
• 1-1/2 Tbs. corn oil

For the glaze:

• 1 cup apricot preserves
• 1/4 cup brandy

Make the filling:

In a medium bowl, beat the cream cheese with a hand mixer on high speed until smooth, scraping the sides of the bowl as necessary, about 1 minutes. Beat in the apricot preserves. Gently stir in the Monterey Jack and ricotta until just combined.

Make the French toast:

Create a pocket in each slice of bread by inserting a sharp knife into the center of the top crust and then working the knife in both directions, cutting to within 3/4 inch of the sides and bottom (be careful not to puncture the sides).

Squeeze the bread gently to part the opening. Spoon in 2 or 3 Tbs. of the prepared filling until the pocket is full but not bursting; the amount will depend on the size of the bread. Tap the bread on the counter to settle the filling. Wipe any extra filling from the opening with a clean paper towel.

In a medium bowl, whisk the eggs and cream. Dip each slice of stuffed bread into the egg mixture, soaking each side for about 1 minute to coat well and evenly. Stand the pieces upright in a baking dish and drizzle with any remaining egg mixture. Cover and refrigerate.

When ready to serve, heat the oven to 375°F. Lightly grease a baking sheet. In a large skillet, heat the butter and oil over medium-high heat until the butter is melted and foamy. Sauté as many pieces of French toast as will fit comfortably in the pan at one time, turning once, until golden brown on both sides, about 2 min. per side; the bread will puff up a bit. Continue with all pieces. Put the sautéed French toast on a greased baking sheet and bake until the filling is heated through, 6 to 8 minutes.

Make the glaze:

In a small saucepan, combine the preserves and brandy. Bring the mixture just to a boil. Remove from the heat. Serve warm over the French toast.

Cornmeal Blueberry Pancakes with Spiced Maple Butter

While cornmeal gives these pancakes a hearty texture and blueberries offer a fresh tartness, the spicy sweet butter puts them over the top. Add warmed maple syrup for a little more sweetness.

For the maple butter

• 4 oz. (1/2 cup) unsalted butter, softened
• 1/4 cup pure maple syrup
• Kosher salt
• 1/4 tsp. chili powder
• 1/4 tsp. ground cinnamon

For the pancakes

• 7-3/4 oz. (1-3/4 cups) unbleached all-purpose flour
• 3/4 cup yellow cornmeal
• 1 Tbs. granulated sugar
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. table salt
• 2-1/4 cups buttermilk
• 1/4 cup vegetable oil
• 3 large eggs
• 1 tsp. pure vanilla extract
• 1 pint blueberries (3/4 lb.), rinsed and picked through
• Unsalted butter, for cooking

Make the maple butter

Put all the ingredients in a food processor and process, scraping down the sides of the bowl if necessary, until the mixture becomes smooth and uniform. Transfer to a large piece of plastic wrap, wrap it, roll it into a log and secure the ends as if it were a sausage. Refrigerate for at least an hour to a couple of days before serving.

Make the pancakes

In a large bowl, mix together the flour, cornmeal, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk the buttermilk with the oil, eggs, and vanilla. Gently whisk the buttermilk mixture into the flour mixture until it’s mostly uniform (a few lumps are fine).

Heat a large stovetop griddle or large (12-inch) heavy-duty pan (like a cast-iron skillet) over medium heat until a droplet of water immediately evaporates upon hitting the pan. Melt a small pat of butter in the pan, pour in the batter (about 1/3 cup for each pancake), and then sprinkle with the blueberries. Leave space between each pancake so flipping them isn’t a problem. Cook the pancakes until bubbles form on top, the cakes set around the edges, and the bottoms brown, about 2 to 3 minutes. Flip and cook on the other side until they brown and the cakes become just firm to the touch, about 2 more minutes. Serve immediately topped with a pat of the maple butter.

Apple-Filled Crêpes with Caramel Sauce

• 5 large apples (about 2-1/2 lb.); I like Golden Delicious
• 6 Tbs. unsalted butter
• 1/2 cup granulated sugar
• 1/2 cup dark brown sugar
• 1/2 tsp. pure vanilla extract
• Pinch salt
• 1/2 cup heavy cream
• 8 crêpes 
• Vanilla ice cream or whipped cream

Peel, core, and cut the apples into 1/2-inch dice. Set a large, heavy skillet over medium heat and melt the butter. Add the apples and sprinkle the sugar and brown sugar over them. Cook, covered, over medium-high heat, until the apples begin to soften, about 8 minutes. Uncover and continue to cook, stirring, until the apples are soft, 10 to 12 minutes. (The mixture will be boiling.) Stir in the vanilla and salt. Set aside to cool.

Heat the oven to 350°F and butter a large baking dish. Arrange the crêpes flat on a large work surface. Using a slotted spoon, remove the apples from the sauce and divide them among the crêpes, spreading them over the surface of each crêpe. Fold each crêpe to make a half moon and then fold in half again to create a thick triangle. Arrange the crêpes in the baking dish, overlapping them.

Bring the remaining sauce back to a boil. Add heavy cream and whisk until the boiling mixture has thickened and darkened again to brown. Drizzle about 1 Tbs. sauce over each crêpe (if there’s extra sauce, reserve it to serve at the table). Bake the crêpes until the filling is very hot, about 15 minutes. Serve warm with vanilla ice cream or whipped cream.

Buckwheat-Bacon Waffles

Buckwheat and whole wheat flours give these waffles a nutty flavor, while bacon adds a smoky, salty crunch. Look for buckwheat flour in well-stocked supermarkets.

• 8 slices bacon
• 3 oz. (6 Tbs.) unsalted butter
• 2 cups whole or low-fat milk
• 5-1/4 oz. (1-1/4 cups) buckwheat flour
• 3-1/2 oz. (3/4 cup) whole wheat or white all-purpose flour
• 1-1/2 tsp. instant (rapid-rise) yeast
• 1/2 tsp. table salt
• 2 large eggs
• 1 Tbs. pure maple syrup; more for serving
• 1 tsp. pure vanilla extract

The night before

Cook the bacon in a 12-inch skillet over medium heat, flipping occasionally, until crisp, about 8 minutes. Transfer to paper towels to drain. When cool enough to handle, crumble into small bits and refrigerate.

Transfer 2 Tbs. of the bacon fat to a 2- to 3-quart saucepan, add the butter, and heat over low heat until the butter is melted. Add the milk and heat until just warmed through (105°F to 115°F), 2 to 3 minutes.

Meanwhile, whisk together the flours, yeast, and salt in a large bowl (the batter will double in volume, so be sure to use a bowl that holds at least 3 quarts). Slowly whisk in the warm milk mixture and continue whisking until the batter is smooth.

Whisk the eggs, maple syrup, and vanilla in a small bowl and then whisk into the batter until incorporated. Cover and refrigerate for 10 to 24 hours.

In the morning

Heat a waffle iron. Gently fold the bacon bits into the batter (the batter will deflate to about 4 cups). Following the manufacturer’s instructions, ladle the batter into the waffle iron, spreading evenly with the back of the ladle, and cook until crisp and lightly browned. Serve with syrup.

Gluten-Free Buttermilk Pancakes

Rather than use a lot of cornstarch and refined rice flour, as many gluten-free recipes do, these pancakes are based on more nutritious, fiber-rich whole-grain brown rice flour and almond meal. The results are incredibly tender, moist, fluffy, and flavorful. You might make these pancakes for a guest who eats gluten-free, but once you taste them, you’ll surely make them again just because they’re delicious.

• 4-3/4 oz. (1 cup) brown rice flour
• 1-1/2 oz. (1/3 cup) almond meal
• 1 Tbs. cornstarch
• 2 tsp. baking powder
• 1/2 tsp. table salt
• 1 cup low-fat buttermilk
• 2 large eggs
• 1 Tbs. canola oil
• 1 Tbs. honey
• 1 tsp. pure vanilla extract
• Cooking spray
• Pure maple syrup, for serving

Heat the oven to 200°F.

In a large bowl, whisk the brown rice flour, almond meal, cornstarch, baking powder, and salt. In a medium bowl, whisk the buttermilk, eggs, canola oil, honey, and vanilla. Stir the wet ingredients into the dry ingredients until combined.

Coat a large nonstick griddle or skillet with cooking spray and heat over medium-low heat until hot. Working in batches, ladle a scant 1/4 cup of the batter per pancake onto the griddle or skillet, leaving a few inches of space between each to allow for spreading. Cook until golden-brown on the bottom and beginning to dry around the edges, 1 to 2 minutes. Flip and cook the pancakes until the other side is golden-brown, 1 to 2 minutes more. Transfer to a large baking sheet and keep warm in the oven. Spray the griddle with a fresh coating of oil between each batch.

Serve the pancakes with the maple syrup.