Pancake

Hearty breakfast fare from Rick & Ann's in Berkeley, California.

An elegant appetizer from Fleur de Lys in San Francisco.

Can be prepared in 45 minutes or less.

This recipe was created to prepare <epi:recipeLink ="14260">Asian Pork Crêpes</epi:recipeLink>.

Melt some butter in maple syrup to drizzle over these slightly crunchy hotcakes.

(Spicy Chicken Crêpes)

Even though they are most often associated with the Jewish holiday of Hanukkah, potato pancakes have a year-round appeal. Here they are given a Middle Eastern twist with the addition of flour made from chick-peas - the dominant flavor in falafel - as well as chilis, herbs and spices. Pour a dry white wine. For dessert, present fruit and some halvah. Chick-pea flour is available at Middle Eastern and Indian markets.

The Indian staple cornmeal became a mainstay of Colonial cooking; European arrivals used it to stretch their scarce wheat flour. We have adopted the same tactic with our modern edition of the venerable breakfast dish, pancakes. They are, of course, also a good excuse to bring out the maple syrup, another gift from the Indians. Can be prepared in 45 minutes or less.

These berry-studded flapjacks are terrific topped with sweet butter and maple syrup and accompanied by bacon, ham or sausages. Big fans of molasses will want to pour a little extra over the pancakes.

Carrots, parsnips, green onions and dill make the difference in these colorful pancakes. Mix some chopped dill and green onions into sour cream to pass alongside.

Crepas de Cajeta con Nuez Cajeta (or dulce de leche, as it is known in other Latin American countries) is a thick caramel sauce traditionally made with goat's milk, though cow's milk is also commonly used. If you can't find cajeta, you can substitute dulce de leche, now available in many supermarkets (look for it next to the ice cream sauces). Cajeta is sold at Mexican and Latin American markets.

The following recipe is made with an electric blender, because it is so quick. If you do not have one, gradually blend the egg yolks into the flour with a wooded spoon, beat in the liquids by droplets, then strain through a fine sieve. Crêpe batter should be made at least 2 hours before it is to be used; this allows the flour particles to expand in the liquid and insures a tender, light, thin crêpe. The first crêpe is a trial one to test out the consistency of your batter, the exact amount you need for the pan, and the heat.

A tangy feta and yogurt sauce is the perfect foil for these fresh-tasting latkes. They make a nice starter for a party of ten.

For more information about cooking wild rice, see Born to Be Wild. Active time: 1 3/4 hr Start to finish: 3 1/2 hr