pancake | Food Network

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Vermont Tree Juice

Episode | From: Baked in Vermont

Late spring in Vermont can only mean one thing -- maple syrup. Gesine Prado is baking up a big brunch with what remains of last season's maple syrup harvest while her husband, Ray, is in the yard tapping the trees for this year's crop. His mom, sister and niece are coming to town, so Gesine bakes up a sweet brunch with a Maple-Glazed Bundt Cake, Sunrise Biscuit Casserole and Maple Flower Cookies. Ray brings Gesine a fresh batch of maple syrup to top her Heart-Shaped Pancakes.

Brunch for a Bunch

Episode | From: Semi-Homemade Cooking

Wake up sleepyheads! Sandra Lee is making a creative brunch buffet that is light on prep and heavy on pleasing. On the menu, a Savory Breakfast Casserole with a trio of toppings - Avocado and Black Bean Salsa, Mushroom and Onion Jam and Tomato and Basil. And then, Swedish Pancakes with two distinct and delicious fillings. Plus, a unique Yogurt Parfait Bar. Plus, a sparkling juice bar with options for everyone. And of course, a fabulous tablescape that will make your brunch the hottest morning ticket in town

Scrap Cooking

Episode | From: Mary Makes It Easy

Reducing food waste is great for the planet and your wallet, and a lot of compost castoffs are still full of flavor! Mary Berg shows how to use corn cobs and Parmesan rinds to make Parmesan Corn Chowder. Then, potato peels find new life as a crispy topping on Mary's epic Twice Baked Potato Casserole, and oat milk pulp finds new purpose in fiber-filled, flavorful Cinnamon Oat Pancakes. Finally, Mary shows there's no end to the ways you can use dried citrus peels.

Throw a Party for Your Pop

Episode | From: The Kitchen

The Kitchen kicks off Father's Day celebrations with a stack of Marcela Valladolid's Sausage and Bacon Pancakes and a lesson in building a golf course cake with a store-bought cake. Sunny Anderson's Maui Luau Burger is a surefire hit for cookouts, and Willie Geist, father of two and host of Sunday TODAY with Willie Geist, stops by to make a delicious Grilled Pizza with Katie Lee. The hosts share new ideas to replace traditional Father's Day gifts and toast with Dad-inspired cocktails.

Sensitive Subject Meringue

Video | 22:58

Meghan Rienks enters delicate territory as she attempts to master perfectly whipped egg whites to build a base for a delightful meringue and a spicy souffle pancake. Plus, she offers advice on how to discuss delicate subjects without hurt feelings.

Potato Tot Latkes

Video | 01:07

These crispy, bite-size potato fritters are a playful twist on the classic Hanukkah potato pancakes and perfect for dipping. The creamy, herby dipping sauce with capers and horseradish adds a tangy punch that perfectly balances the richness of the tots.

The Nutcracker "Sweet"

Recipe | Courtesy of Elizabeth Goel|Suyai Steinhauer

Total Time:: 2 hours 30 minutes

That's Bologna!

Episode | From: Battle of the Decades

The '70s were synonymous with disco and bologna, so host Jonathan Bennett challenges the chefs to create dishes that incorporate a bologna sandwich, Hamburger Helper and canned pineapple. While all of the chefs have similar memories of the ingredients, being forced to use a fondue pot throws the new school chefs for a loop. Then, the viral Japanese soufflé pancake video proves easier to "post" than cook, and the final round has the remaining chefs serve up their own interpretation of chicken Kiev to judges Eddie Jackson and Eddie Jackson Sr.

Off to the Races

Episode | From: Brunch @ Bobby's

Bobby's extreme passion for cooking is matched only by his love of horse racing. His brunch menu will get you ready to head off to the races in Kentucky Derby style with Country Ham and Fried Eggs served on a Southern staple — homemade Angel Biscuits. He'll flip some Silver Dollar Buttermilk-Pecan Pancakes on the griddle and serve them with a Bourbon Molasses Butter that would make any Derby goer melt! And for a photo finish a Southern favorite, Blackberry Iced Tea mixed with some authentic Kentucky Bourbon.