Inspired by a dish Chef Michael Scelfo’s mother made, pickled Verrill Farm corn cakes have been on the menu since this Cambridge, Massachusetts, restaurant opened early last year. But where his mother used canned creamed corn, Scelfo elevates his version by using local corn and heirloom cornmeal. The cakes also incorporate the flavors and textures of late summer: shishito peppers and corn, popcorn for texture, buttermilk for creaminess, and local maple syrup.
On vacation, normal breakfast routines go out the window — as they should, because your much-deserved days off should start with craveworthy morning meals. Whether you’re sightseeing, relaxing near the beach or enjoying a staycation at home, we’ve got the lowdown on breakfast destinations that are worth a special trip.
The lines often stretch around the block for these popular doughnut shops across the country, and once you’re biting into a decadent, deep-fried ring of dough, you’ll understand the reason why. Start the day with a maple-bacon doughnut in Washington, D.C., a birthday cake variation in Chicago or a Cointreau creme brulee confection in Portland, Ore. Check out Food Network-approved doughnut shops from coast to coast.
A tower of pancakes — hotcakes or flapjacks, if you prefer — glistening under a sheen of sticky syrup is as much a comforting symbol of weekend mornings as the diner’s roving coffee pot. Whether strewn with blueberries, made with tangy sourdough or served in their naked buttermilk state, here are some of the country’s tastiest iterations of the carb-laden breakfast favorite. Check out the full gallery for all 12 wake-up-worthy spots. Read more
Ah, pancakes. Glorious pancakes. Whether you stuff them with chocolate chips, drown them in maple syrup or bury them in a wintry pile of powdered sugar, pancakes are a downright indulgent, endlessly customizable and filling breakfast favorite — so filling, in fact, that you might consider enjoying them at a time of day when your appetite is a little more stoked.
Give “breakfast for dinner” new meaning by filling your supper plate with flapjacks, and check that guilt at the door when pilling on the toppings — it’s dinner, after all.
Start with a classic stack (shown above). Nutmeg adds a hint of spice to these straight-up pancakes that are meant to be speckled with the filling of your choosing (or keep them plain to appreciate their cakey glory). Serve with plenty of maple syrup for the authentic experience.
A staple everywhere from diners and bed and breakfasts to your breakfast table, pancakes are a morning win every time you flip them. They’re killer in their purest form, simply smeared with butter and smothered in maple syrup, but there’s something to be said for adding a little more dimension to the average flapjack. Highlighting all kinds of add-ins, this roster of pancake recipes is sure to make you flip.
You’ve savored your fair share of pancakes, but there’s a new griddled beauty in town: the Pancake Breakfast Casserole (pictured above). By baking pancakes in a rich, creamy custard and topping them with bursting blueberries, your pancake intake can embody a whole new level of comfort. Plus, even if you’re a pancake-producing maven, ready-made frozen pancakes can be swapped in for an easy timesaver.
Weekends are meant for pancakes, waffles and French toast — especially during the fall months. As the weather gets cooler, the meals get a little heartier. But sometimes pancakes can get somewhat routine: maple syrup, maybe a sprinkle of powdered sugar, some fruit and butter.
One man, however, is taking the Sunday morning pancake tradition to a new level. Call it competitive pancake design. Travis Millard, the man behind Fudge Factory Comics, has been spending his Sunday mornings masterly designing new pancake art and sharing his creations on Instagram using the hashtag #PancakeMorning.
These aren’t your normal heart-shaped pancakes. He’s flipped everything from pizza, iPods, counting sheep and bowls of fruit (see photo above). How does he do it? According to an Instagram blog post, “Just pick up any generic ketchup squirter and draw into the pan with it ….”
This Mother’s Day, instead of making Mom wait until dinnertime to enjoy a meal made just for her, treat her to a special morning treat of breakfast in bed. Deliciously easy to make in a hurry, pancakes are a no-fuss dish that both grownups and little ones crave, and they can be as simply or elegantly prepared as you like. Boxed mixes may indeed be convenient on hectic weekdays, but the taste and texture of a mix can’t compare to light, fluffy from-scratch pancakes, which are quick to prepare with everyday baking ingredients. Check out Food Network’s top-five pancake recipes below to find top-rated classic and dressed-up picks alike, then browse Mother’s Day Central for more tips on cooking for Mom.
5. Oatmeal Cookie Pancakes — Just as oatmeal cookies are made with oats, cinnamon and raisins, so, too, are Rachael’s kid-friendly pancakes, ready to enjoy in less than 25 minutes.
4. Tri-Berry Oven Pancakes — More like Dutch babies than traditional pancakes, Ina’s thin, golden-brown beauties are scented with orange zest and finished with mixed berries.
Here in Food Network Kitchens, we love simple, classic recipes. We are also paid to think about food all day. So we’ve taken classic foods and drinks and reimagined them into three, four or five different ways. No standard recipes here, just the occasional technique and pictures. Think of it as a picture recipe.
Pancakes are a great way to personalize breakfast. From bacon and corn to triple chocolate, these tasty flapjacks will definitely spice up the most important meal of the day. Here are five of our new favorite pancake recipes.
When I was seven years old, my grandmother gave me a cookbook written for kids. It was something she’d picked up at a museum gift shop and knew I’d love. My mom was not so pleased when it arrived, as she was never a huge fan of cooking with kids. In her mind, meal prep was strictly about efficiency. Adding my sister or me to the mix instantly made things drastically less efficient. Still, once in a while, she’d give in to my pleas and help me make something from the book.
When I turned eight, something happened that opened up my ability to bond with this cookbook of mine. Both my parents started working on Saturday mornings and we had a babysitter watch us until they came home. This babysitter was the teen-age daughter of friends and she was all of 13 (it was the mid-’80s, that’s how it worked back then). She was happy to let me cook, as it kept me busy and she got to help eat whatever I made.