pancakes

I made fluffy waffles for breakfast. Fancy some? Come this way!

Very lightly adapted from Clotilde Dusoulier's

What to do with all that zucchini in the summer? This is a delicious side dish.

Indulge yourself in Kutabi. These traditional Azerbaijani Savory Pancakes will delight your senses and appeal to your taste buds! Served with sides of yogurt, sautéed onions, mushrooms in cream sauce, it’s a family favorite! They are as close to divine as you can get! Pan fried oil free, thin and filling, Kutabi flavor is truly unsurpassed! You won’t even miss the meat in vegetarian Kutabi. Filled with fresh scallions, green garlic, sorrel, parsley, and dill, they’re “healthy” and absolutely scrumptious. Two is never enough!

I love pancakes. I have tried many different recipes but I always come back to the one my mother made for me as a child. She altered the fruit with the season: blueberries in the summer, apples in the fall and winter. You can skip the fruit altogether and the pancakes will still be perfect. I use a cast iron pan, which requires extra butter for cooking the pancakes, rather than non-stick cookware. Don't forget the bacon.

These tender, fluffy pancakes are inspired by a recipe of my mother's and the warm banana doughnuts I had at Fix restaurant in the Bellagio hotel. (This is, of course, working on the premise that pancakes are basically squashed doughnuts!) I find that including oats in the batter adds more interest than plain, all-purpose flour—any whole-grain benefits are an added bonus.

This pancake base has been a family favorite for years. We typically dress them with banana slices or blueberries grown on our farm, but they would be delicious topped with your favorite pancake companion.

My dad learned how to make egg pancakes from his mother. On a recent visit, he taught me how to make them. When I was a kid my dad would make them most week ends, and we'd take turns eating them since they are best hot out of the pan! We would most commonly eat them sprinkled with a little brown sugar, and rolled up. Sometimes we'd have them with jam and sour cream or cottage cheese. They are similar to a crêpe or a blintz. The batter works best if you make it the night before. Whole milk is best, but you can make it with 2% or even skim if need be. The recipe is per egg you use, and I generally make one egg per person, plus an extra for good measure. 3 eggs worth makes 7 6-inch pancakes.

Sconegirl and I have been trying to recreate scallion pancakes at home. Every time we eat at a Chinese restaurant, we always order them. We were pretty happy with the way these turned out. Adapted from my recipe for Nonna's Piadina and most of the techniques of scallion pancake-rolling on the internet.

Who doesn't love a stack of pancakes? These healthy, totally gluten-free and vegan ones really hit the spot. Instead of just throwing some sliced bananas on top of these flapjacks, we incorporated banana right into the batter making them both tender and incredibly flavorful.