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Homemade Pancakes
This delicious homemade pancake batter makes about 10 pancakes. My brother is hard to please and even he loves my recipe!
Mom's Buttermilk Pancakes
These buttermilk pancakes are passed down from my grandmother, who was fully Scandinavian. They are light and fluffy, and great with berry syrups. I have made these for years as a special treat, and I hope you enjoy them as much as my family has.
Cheesecake Pancakes
These cheesecake pancakes topped with strawberries will definitely take your breakfast game up a few notches.
Apple Ring Pancakes
These apple ring pancakes are half pancake, half donut. Fresh apple rings coated with pancake batter, cooked in a hot skillet, then dipped into cinnamon sugar. Served with maple syrup, these apple rings are a fall must-have.
Perfect Pancakes
Serve these pancakes with butter and syrup, or up the ante with toppings such as sprinkles, chopped bittersweet chocolate, and sliced or chopped fruit for a perfect breakfast.
Kaiserschmarren – Austrian Torn Pancakes
Kaiserschmarren ("Emperor's Mess") is a light and fluffy pancake made without baking powder. This dish is named after Austrian Kaiser Franz Joseph I who liked his pancakes torn into small pieces. Serve with fruit preserves or applesauce.
Baked Skillet Pancake
This baked skillet pancake is an old family recipe, and it is not your ordinary pancake. It tastes almost like the elephant ears you get at the fair. So good!
Kaiserschmarrn
Kaiserschmarrn is an Austrian pancake dessert with rum-soaked raisins. The pancake is shredded into pieces while frying, sprinkled with powdered sugar, and served hot with apple sauce or plum preserves on the side.
Apple Fritter Pancakes
Apple fritter pancakes make a wonderful breakfast topped with some warmed maple syrup and served with some breakfast meats. You can use any type of apple for this recipe—I used Honeycrisp (Fuji works great, too), but the sweeter the better. If you are using a tart apple, add another tablespoon of sugar.
Chef John's Quiche Lorraine
In my opinion, a proper quiche recipe results in a rich, custardy, and luxurious quiche, not some kind of dense, baked omelet. This recipe has only enough eggs and yolks to hold things together, but that means that before serving, you need to let it cool to just warm to fully enjoy the experience.
Breakfast Strata
My grandmother makes this breakfast strata every Christmas morning, and it's amazing. My husband hates eggs and he always has seconds, even my 1- and 2-year-olds gobble this up. Perfect for breakfast, lunch, or dinner! Ingredients are forgiving; add your favorites or spice it up. Just make sure your veggies are not going to water it down.
Lemon Poppy Seed Pancakes
Follow these 3 key techniques so Chef John's lemon poppy seed pancakes turn out perfectly: give the lemon zest and sugar time to react, whisk the batter just enough and not too much, and have enough patience to let the batter rest for 10 minutes before cooking. You'll be rewarded with delicious, fluffy pancakes.
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