Pancake

This simple variation of a traditional dish is great as a side dish or on its own.

The perfect blank canvas to make your breakfast sweet or savory.

This appetizer is a total fake-out and a lot of fun to serve. Ellen and Portia absolutely loved these the first time I served them. They both had fond memories attached to caviar, and this recipe brought back those fun times without compromising their vegan diet. Serve these little morsels with a glass of Champagne and share them with some cool friends.

The addition of ricotta cheese gives these citrusy pancakes a little more heft. After you cook each batch of pancakes, transfer them to a heatproof platter and keep them warm for up to 20 minutes in a preheated 200°F oven.

Although Nelly Custis omitted sugar in her recipe for these lovely, delicate pancakes, published cookbooks of the period often suggested "strewing" sugar over them before sending them to the table. E. Smith, for one, additionally recommended garnishing them with orange, a suggestion also included here. This recipe can be readily doubled.

To make perfect rings of fresh pineapple slice in 1/2"-thick circles, then round off the edges and punch out the core with 3 3/4"- and 1 1/4"-diameter cookie cutters, respectively.

Combining berries (good sources of vitamin C and anthocyanins) with vitamin E–filled wheat germ and pecans maximizes this breakfast favorite’s antioxidant properties.

After making the batter, cook the pancakes immediately to ensure they retain their volume.

You can make your own pancake mix by combining the dry ingredients and storing them at room temperature in a resealable bag until ready to use.

The crêpes can be made 1 day ahead and refrigerated, wrapped in plastic wrap. To reheat, wrap them in foil and warm in a 200°F oven.

Beer, traditionally found in this dish, ferments the batter and adds flavor.

Whether you serve these pancakes for breakfast, brunch, lunch, or dinner, they’ll soon become a family favorite.