Pancake

The Jersey Shore Cookbook author Deborah Smith adapted this recipe for crispy pork-studded pancakes from The Chicken or the Egg, a restaurant in Beach Haven, New Jersey.

Buttermilk, baking soda, and seltzer unite to create these extra-fluffy pancakes. Their large size is classic for diners, but you can make them easier to flip by using smaller scoops, if you like.

With a few fresh leeks, a hint of citrus, and a dash of cayenne, this all-in-one brunch dish is both luxurious to eat and easy to make.

Pillowy baked Dutch baby pancakes can be topped with countless combinations of your favorite savory brunch ingredients.

When matzo meets kimchi pancakes: a love story.

Bob’s Red Mill makes a coarse cornmeal that’s perfect for these, but don’t stress if you can’t find it. A finer grind will just have less crunch.

Sure, this recipe can make standard-size latkes, but the minis are just right for noshing while chatting.

A combination of whole-grain flours gives earthy, nutty complexity (read: tons of flavor) and a satisfying bite to these delicious pancakes. Make a big batch of the mix to keep on hand, or pack some up to deliver to a friend.

These pancakes are lighter than those in your standard stack: slender and slightly crisp on the outside, light and lacy with assertive raspberry flavor. The raspberries are blended into the milk before being added to the batter—a solution to having pockmarks of berry flavor only here and there. You'll want a mile-high pile.