50 Pancakes and Waffles

Upgrade your Sunday brunch with a short stack from Food Network Magazine.

Categories:
Waffle, Pancake, Breakfast

Basic Pancakes (No. 1)
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1. Basic Pancakes Whisk 1 1/2 cups flour, 3 tablespoons sugar, 1 tablespoon baking powder and 1/2 teaspoon salt. Whisk 1 1/4 cups milk, 1/2 stick melted butter, 2 eggs and a little vanilla, then whisk into the flour mixture until just combined. Ladle 1/4 cupfuls onto a hot buttered skillet and cook until bubbly. Flip and cook until golden on the bottom.

2. Blueberry Pancakes Make Basic Pancakes (No. 1); sprinkle with blueberries before flipping.

3. Chocolate-Chip Pancakes Make Basic Pancakes (No. 1); sprinkle with chocolate chips before flipping.

4. Whole-Wheat Pancakes Make Basic Pancakes (No. 1) with 3/4 cup each all-purpose and whole-wheat flour. Top with chopped almonds and berries.

5. Corn Cakes Make Basic Pancakes (No. 1) with just 1/2 cup flour; add 1 cup yellow cornmeal with the flour. Top with honey.

6. Blue Corn Cakes Make Basic Pancakes (No. 1) with just 1/2 cup flour; add 1 cup blue cornmeal with the flour. Top with dried apricots warmed in honey.

7. Oat Pancakes Make Basic Pancakes (No. 1) with just 3/4 cup flour; add 1/2 cup ground oats and 1/4 cup wheat germ with the flour.

8. Lemon-Strawberry Cakes Make Basic Pancakes (No. 1) with just 1/2 cup milk. Add 1 cup cottage cheese and 2 teaspoons grated lemon zest with the milk. Top with strawberries and honey.


9. Blini Make Basic Pancakes (No. 1) or Buttermilk Pancakes (No. 13) with 3/4 cup each all-purpose and buckwheat flour; omit the butter. Cook by tablespoonfuls. Serve with sour cream, smoked salmon and chives.

10. Berry-Topped Pancakes Toss 3 cups mixed berries with 2 tablespoons sugar and 1 tablespoon lemon juice; let sit while you make Basic Pancakes (No. 1). Top the pancakes with the berries and their juices.

Photographs by Yunhee Kim