Pancake

Can be prepared in 45 minutes or less.

For variety, sprinkle berries, nuts or chocolate chips over the pancakes before turning them over on the griddle.

Active time: 40 min Start to finish: 40 min

Serve these pancakes immediately, since they do not keep well in a warm oven.

This breakfast treat is from Migis Lodge.

Hot pepper jelly is an unexpected taste that picks up the sweetness of the corn and cornmeal. Active time: 45 min Start to finish: 1 3/4 hr

These are great with maple syrup, honey, marmalade, or even cottage cheese.

The following recipe - which cannot be halved successfully - makes twice the batter necessary for the Egg and Bacon Crêpes or the Egg and Spinach Crêpes . Can be prepared in 45 minutes or less.

These wholesome flapjacks are filled with the energy-boosting carbohydrates found in whole wheat flour and multigrain oatmeal. The fat is kept down by using low-fat cottage cheese, only two egg yolks and just two tablespoons of milk. To cook the pancakes, make sure to use a nonstick skillet brushed lightly with oil. Top them with the Peach and Berry Salad, and serve with reduced-fat sausages.

A winner in the Bon Appétit Recipes Sweepstakes, a reader poll conducted in honor of our 50th anniversary.

Can be prepared in 45 minutes or less.

The Masa Harina adds a pleasant flavor to the light and fluffy pancakes.

When Ben Cohen and Jerry Greenfield went looking for a loan to start their first ice cream store in Burlington, Vermont, the future fathers of Chunky Monkey and Cherry Garcia were told by a local banker that they'd need to serve something other than just ice cream to make it through the lean winter months. So they sold crepes stuffed with ice cream and doused with hot fudge sauce. "Talk about comfort food," says Cohen, who wasn't above snitching occasional leftovers as they came through the kitchen. "They were great—an amazing synergy of crepe, ice cream and sauce." This recipe, which features luscious cooked pears in addition to ice cream, yields a few extra crepes. Cool and stack the leftovers, separating them with sheets of plastic wrap; then place them in a resealable plastic bag and freeze for later use. Or rewarm the crepes and serve with jam or maple syrup for breakfast the next morning.

Aunt Jemima’s Pancake Flour, first marketed in 1899, was America’s original ready-mix food. Until the mix became nationally available in 1910, Americans thought of pancakes only as a hearty wintertime breakfast. But with the convenience offered by a mix, flapjacks were established as a quick anytime meal. Here, we’ve taken a few modern liberties with the favorite breakfast standby, with great results.

Hey-mul Pajun Editor's note: The recipe and introductory text below are excerpted from restaurateur Jenny Kwak's book, Dok Suni: Recipes from My Mother's Korean Kitchen. Kwak also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. To read more about Kwak and Korean cuisine, click here. It is said that because Korea was almost all surrounded by water, Koreans looked seaward for culinary inspiration. Hey-mul pajun, a simple and reliable treat, is a good example of this. My parents both spoke of this dish when I was growing up. My father ate it when his family had little to eat, and still to this day he enjoys it with a bottle of soju (sweet potato vodka). My mother told me that the aroma of the dish was so good that it would entice her neighborhood girlfriends to peek over the walls that divided the homes and ask, "Hey, can I come eat that with you?" And because the girls enjoyed the company as much as the food, they sat by the fire cooking up one pancake at a time, talking and eating until their mothers called them back home.

These get a lift from allspice, too.