Saturday breakfast. From Lake Austin Spa Resort in Austin, Texas. These Southwestern-style pancakes (with antioxidant-rich blueberries) run rings around an a.m. bagel. Executive chef Terry Conlan uses dried or frozen berries when fresh aren't available. Invite pals over and whip up an impressive stack.
This quick breakfast or dessert is renowned in Yemen and throughout the Arabian Peninsula.
Just like the state fair, minus the crowds.
Yeasted pancakes mixed with saffron and cardamom (called chebab) are typical of Gulf countries, but I must confess I much prefer these lacy thin crepes.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Follow the instructions for cooking the pancakes carefully; the unique method of layering the batter is crucial in achieving that cloudlike texture.
Yes, it's a shortcut in a microwave. It's also a gooey, fudgy, wildly good chocolate cake.
Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.
This sunny mango bread is ultra-moist and bursting with tropical flavor; the loaf is topped with a tangy mango-lime glaze that sets to a glossy finish.