Pancake

A pinch of coriander wakes up the flavor of the blueberries that are smashed into this compound butter. Slather the mix all over buttermilk-cornmeal pancakes, and you’ll never go back.

With this shelf-stable homemade pancake mix ready to go in your pantry, you’re always minutes away from an exceptional pancake breakfast.

Serve these raisin-studded griddle cakes hot or cold, with butter, jam or ice cream, as a mid-morning snack, or as a stand-alone dessert.

Buckwheat flour adds a deep, earthy flavor to spiced chicken-filled crepes.

These crispy, golden brown crepes get slathered with an aromatic mushroom spread, then rolled and dredged in breadcrumbs before pan-frying.

These pancakes are quick to cook and are typically eaten for breakfast. Spread them with a little butter, ghee, or sesame oil and sprinkle with sugar if you’d like. Serve with hot tea or alongside cups of Shaah Cadays.

This isn’t your typical super-puffed Dutch baby; it’s creamy and custardy on the inside and airy around the edges, thanks to the inclusion of canned pumpkin purée.

While this recipe features scallions, Korean pancakes can be filled with almost anything: garlic chives, ramps, chrysanthemum leaves. If you want something a little more substantial, add squid or shrimp cut into  bite-sized pieces.

These pancakes get their light texture from a batter made with club soda. Pressing hard on them when frying makes them crisp.

These crepes are a great solution for using up discarded sourdough starter. Tender and a little bit tangy, they make an ideal blank canvas for sweet or savory toppings like jam, crème fraîche, demerara sugar, or lox.