Pancake

The following recipe - which cannot be halved successfully - makes twice the batter necessary for the Egg and Bacon Crêpes or the Egg and Spinach Crêpes . Can be prepared in 45 minutes or less.

(Buckwheat Yeast Pancakes with Three Caviars)

These are great with maple syrup, honey, marmalade, or even cottage cheese.

Figs' — of Boston, MA — farinata is very similar to Niçois socca, chickpea-flour cakes with a distinct, nutty flavor. Serve the wedges alongside any green salad.

Time: About 30 minutes Level: Beginner This is the thin version of the Rhode Island staple that some still eat as an accompaniment to breakfast, lunch and dinner. These are wonderful plain with salt right off the griddle but can be gussied up however you like, although many Rhode Islanders cringe at the thought of a maple syrup glaze. Recipe Synopsis: Mix the batter and fry on a well-greased griddle.

For variety, sprinkle berries, nuts or chocolate chips over the pancakes before turning them over on the griddle.

Pineapple is a good finish to an Asian- or Caribbean- inspired meal. Serve the crêpes with vanilla ice cream.

Hot pepper jelly is an unexpected taste that picks up the sweetness of the corn and cornmeal. Active time: 45 min Start to finish: 1 3/4 hr

My mom ate a lot of things — frogs' legs, escargots, sweetbreads — that horrified me as a child, but I took to caviar right away. She didn't use the good stuff, but even made with supermarket roe, this dish makes an elegant impression. Active time: 30 min Start to finish: 30 min (includes making pancakes)

A blintz is simply a filled crepe. If making crepes is new to you, you'll be glad to know that there is plenty of batter to try a few practice ones. The completed blintzes can be frozen for up to a month.

Can be prepared in 45 minutes or less.

We recommend serving these griddle cakes with orange slices on the side. Active time: 45 min Start to finish: 45 min

Serve these pancakes immediately, since they do not keep well in a warm oven.

Hey-mul Pajun Editor's note: The recipe and introductory text below are excerpted from restaurateur Jenny Kwak's book, Dok Suni: Recipes from My Mother's Korean Kitchen. Kwak also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. To read more about Kwak and Korean cuisine, click here. It is said that because Korea was almost all surrounded by water, Koreans looked seaward for culinary inspiration. Hey-mul pajun, a simple and reliable treat, is a good example of this. My parents both spoke of this dish when I was growing up. My father ate it when his family had little to eat, and still to this day he enjoys it with a bottle of soju (sweet potato vodka). My mother told me that the aroma of the dish was so good that it would entice her neighborhood girlfriends to peek over the walls that divided the homes and ask, "Hey, can I come eat that with you?" And because the girls enjoyed the company as much as the food, they sat by the fire cooking up one pancake at a time, talking and eating until their mothers called them back home.

This recipe was created to accompany Crisp-Skinned Duck with Mock Mandarin Pancakes . For these pancakes use good-quality flour tortillas - ones that are fresh, tender, and not too thick. Can be prepared in 45 minutes or less.

Serve this elegant first course with Champagne or sparkling wine. The recipe makes a few extra pancakes for those who want seconds.

An interesting side dish or meatless entrée.