Pancake

Crêpe Bundles with Caviar and Sour Cream Innovative and self-taught, Barry Wine redefined American haute cuisine at New York City's Quilted Giraffe in the 1980s. His iconic—and most copied—dish was the bite-size beggars’ purse, a chive-tied crêpe bundle filled with caviar and crème fraîche. We've turned it into a first course and added chives and brown butter to the crêpe batter.

Egg whites give these pancakes their light texture. Ricotta cheese adds rich flavor. And the finishing touch? A delicious cherry sauce, which would also be great on waffles or vanilla ice cream.

An exotic new spin on a breakfast classic. The pancakes puff up during cooking and deflate when taken off the griddle.

Gooey Nutella has long been a guilty pleasure, and we can't think of a better way to enjoy it than as a sweet, creamy sauce spooned over the tender middle and crisp edges of this baked pancake.

Editor's note: Moby shared this recipe exclusively with Epicurious. To read more about Moby and take a peek inside his kitchen, click here. Moby has been a practicing vegan for 20 years. He makes these vegan pancakes with organic ingredients, including lots of fresh berries, and serves vegan sausage alongside.

With sustainability in mind, we taste-tested a variety of domestic caviars. Trout roe had the pop and brininess we were looking for—and it was especially pretty.

Looking for a fast weeknight dessert? Johnnycake—essentially a cross between a pancake and corn bread—isn't fancy, but it's delicious when made with delicate pears and maple syrup.

Using whole grain flour and wheat germ in these pancakes isn’t just a healthy gimmick that adds fiber and protein—it also adds a nutty flavor that tastes really, really good.

Potato pancakes get a makeover, and so do you! These have lots of vitamin A, which will help keep your skin healthy for the holidays.

The praline is also great on its own as a snack; it would be an excellent gift.

Wait until you try these llapingachos. The name may be hard to pronounce ("yop- in-GAH-chos," if you were wondering), but these mashed-potato patties from the mountains of Ecuador have a crisp exterior and a warm, cheese-laced pillowy middle that might be better served by a word that's much easier to say: perfecto.

Elizabeth likes to serve these with bacon. For the ultimate breakfast, she cooks the bacon first, pours off a bit of the grease, and cooks the pancakes in the same skillet.

Great for dessert or even for breakfast, this light, baked pancake puffs up like a soufflé. Make sure your guests see it before you cut it into wedges.

Rösti In Zurich, a German-speaking city, practically every bar and beer hall Garnishes its big plates of meat with this kind of hash brown cake; it might be "cheese" or "onion" or "plain" Rösti, but you'll always be happy to see it. Refrigerating the whole baked potatoes overnight makes them much easier to grate.