Okra Cornmeal Cakes

Serve these delicious okra cakes in bite-size bits for a cocktail nibble or larger cakes for a side dish. In the middle of summer, try adding fresh corn cut off the cob as well. The larger cakes are also brilliant layered with a soft, creamy cheese,
such as fresh goat cheese or ricotta and thickly sliced tomato to make a
Napoleon.

• 
  
  2 cups fine yellow cornmeal
  
  


• 
  
  2 tsp. baking powder
  
  


• 
  
  1 tsp. fine sea salt
  
  


• 
  
  1 large egg, lightly beaten
  
  


• 
  
  1-1/2 cups water, more if needed
  
  


• 
  
  8 oz. okra, stems trimmed and sliced 1/4-inch thick
  
  


• 
  
  1 jalapeño, cored, seeded, and finely chopped
  
  


• 
  
  1 clove garlic, mashed into a paste
  
  


• 
  
  1/4 cup corn oil, for frying
  
  

Line a plate with paper towels. Set aside.

To prepare the batter, in a large bowl, whisk together the cornmeal, baking powder, and fine salt. In a second bowl or large liquid measuring cup, combine the egg and water. Add to the dry ingredients and whisk until smooth. Add the okra, jalapeño, and garlic. Stir to combine. (The batter is thick, but should be wet, not dry. Add water as needed; the amount will depend on the size grind of the cornmeal.)

To fry the griddle cakes, heat the oil in a cast-iron skillet over medium heat. Scoop 1/4 cup of batter onto the heated skillet and press into an even layer. Repeat with additional batter, without crowding. Cook the cakes until the bottoms are brown and bubbles form on the tops and edges, 2 to 3 minutes. Turn and brown the other side, an additional 2 to 3 minutes. Transfer to the paper towel–lined plate. While hot, season with salt and pepper. Repeat with remaining batter. Serve immediately.

Spiced Banana Pancakes

There’s so much banana in these pancakes that they’re incredibly moist and naturally sweet. A touch of freshly ground pepper and allspice elevates this homey breakfast treat to something truly special. Bet you can’t eat just one.

• 
  
  1 cup all-purpose flour
  
  


• 
  
  2 tsp. baking powder
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  1-1/2 tsp. ground allspice
  
  


• 
  
  3/4 tsp. freshly ground black pepper
  
  


• 
  
  2 Tbs. packed brown sugar
  
  


• 
  
  1 large egg
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  2 Tbs. vegetable oil
  
  


• 
  
  4 medium ripe bananas, cut into 1/2-inch pieces
  
  


• 
  
  2 to 3 Tbs. unsalted butter for cooking pancakes, plus more for serving
  
  


• 
  
  Maple syrup for serving
  
  

Preheat the oven to 200°F, and place a rack in the center of the oven. Put a wire rack on the baking sheet and place it in the oven.

In a medium bowl, whisk together the flour, baking powder, salt, allspice, pepper, and brown sugar. In another medium bowl, whisk together the egg, milk, and vegetable oil until blended; add about 3 of the bananas (reserving the rest for serving). Make a well in the dry ingredients and pour in the wet ingredients. With a rubber spatula or wooden spoon, fold the wet ingredients into the dry ingredients just until combined. Don’t over-mix. It will be a thick, gloppy, lumpy batter. (Sounds delicious so far, doesn’t it?)

In the skillet, melt about 1 tsp. of the butter over medium heat. Sprinkle a few drops of water into the pan; if the water sizzles on contact, the pan is ready. Pour a scant 1⁄2 cup  of batter into the skillet and cook for about 3 minutes, or until the edges of the pancake start to brown and small bubbles begin forming along the edges and in the middle of the cake. With a flat metal or plastic spatula, carefully flip the pancake over; the first side should be golden brown. Cook slowly for another 2 to 3 minutes. Gently press the pancake in the middle with the spatula to flatten it out a bit and make sure the center is cooked through. Adjust the heat as needed so the pancake browns nicely but doesn’t burn on the second side. Remove the finished pancake from the skillet and place it on the wire rack in the oven to keep warm while you cook the remaining pancakes.

Cook the remaining pancakes the same way, adding another 1 tsp. or so of butter before adding the batter each time. For these pancakes, a slower and lower heat is better; once the pan has been seasoned by the first pancake, you should be able to cook the remaining pancakes on medium-low heat. Serve immediately with butter, maple syrup, and the remaining banana.

Yufka (Turkish Flatbread)

This easy-to-make flatbread is sturdy enough to hold the filling for a shawarma sandwich, but thin enough that it doesn’t overwhelm them.

• 
  
  7-3/8 oz. (1-2/3 cups) unbleached all-purpose flour; more as needed
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  2/3 cup lukewarm (90°F to 100°F) water
  
  


• 
  
  2 Tbs. olive oil; more as needed
  
  

In a medium bowl, whisk the flour and salt. Make a well in the center and pour in the water and oil. Using your fingers, draw the flour in from the sides, working the mixture into a sticky dough. Turn the dough out onto a floured surface and knead, adding more flour as necessary to prevent sticking, until the dough is smooth and elastic, about 3 minutes. Transfer to the mixing bowl, drizzle with a little bit of oil, and turn to coat. Cover the dough with plastic wrap and let rest at room temperature for 4 hours or refrigerate overnight.

On a floured surface, divide the dough into 6 equal pieces (about 2 oz. each). Roll each piece into a ball. Cover the dough balls with a clean kitchen towel and let rest at room temperature for 15 minutes.

Cut seven 10-inch squares of parchment. On a floured surface with a lightly floured rolling pin, roll the balls into very thin 9-inch rounds, using more flour as needed to prevent sticking. (If the dough resists rolling, let it rest for another 15 minutes.) Layer the rounds between pieces of parchment in a stack.

Heat an 11- to 12-inch nonstick or cast-iron skillet or griddle over medium heat. Lightly oil the skillet. Peel a dough round from the parchment and drop it into the skillet, carefully using your fingertips to lay it flat, if necessary. Cook until light golden and puffed in spots, about 2 minutes. Using your fingers or a spatula, flip and cook until the second side is light golden in spots, 1 to 2 minutes. Transfer to a plate. Repeat with the remaining dough, stacking the cooked flatbreads so they steam a bit and stay warm.

Cornmeal and Oat Waffles

A whole-grain mix you can make ahead and have on hand for
when you’re ready for waffles? Sounds like heaven to us! Although butter and
maple syrup are the standard condiments, you might want to try sorghum syrup, a
Southern favorite.

For the mix

• 
  
  4 cups coarse, whole-grain, yellow cornmeal
  
  


• 
  
  2 cups whole wheat flour
  
  


• 
  
  1-3/4 cups spelt flour
  
  


• 
  
  1 cup old-fashioned rolled oats (do not use quick-cooking or steel-cut oats)
  
  


• 
  
  3/4 cup sugar
  
  


• 
  
  1/4 cup baking powder
  
  


• 
  
  4 tsp. salt
  
  


• 
  
  1 tsp. ground cinnamon
  
  

Tip:

Make sure you buy coarse, whole-grain cornmeal. While the mix can be made with more standard yellow cornmeal—and is still a whole-grain recipe because of the rolled oats—the coarse cornmeal will make every forkful more toothsome. Can’t find whole-grain cornmeal? Grind coarse, whole-grain polenta in a large blender or food processor until it’s the consistency of coarse cornmeal.

For the waffles (yields 3 waffles)

• 
  
  1 large egg
  
  


• 
  
  1/2 cup plus 1 Tbs. milk (whole, 2%, 1%, or even fat-free)
  
  


• 
  
  1/2 tsp. vanilla extract
  
  


• 
  
  2 Tbs. nut oil (walnut, hazelnut, or pecan) or 2-1/2 Tbs. melted and cooled unsalted butter
  
  

Make the mix

Whisk all the ingredients in a large bowl, taking care that the baking powder is evenly distributed throughout. Spoon or pour the whole kit-and-caboodle into a large container and seal tightly. Store up to 3 months in a dark, cool pantry.

Make the Waffles

Tip:

If you want to turn this mix into pancake batter, thin it out with about 1/4 cup additional milk.

To make 3 waffles, scoop 1 cup plus 3 Tbs. of the mix into a bowl. Whisk in the egg, milk, vanilla extract, and oil or butter. Mix well and set aside for 10 minutes while the waffle iron heats. Then make the waffles in the iron according to the manufacturer’s instructions.

Buckwheat-Bacon Waffles

Buckwheat and whole wheat flours give these waffles a nutty flavor, while bacon adds a smoky, salty crunch. Look for buckwheat flour in well-stocked supermarkets.

• 
  
  8 slices bacon
  
  


• 
  
  3 oz. (6 Tbs.) unsalted butter
  
  


• 
  
  2 cups whole or low-fat milk
  
  


• 
  
  5-1/4 oz. (1-1/4 cups) buckwheat flour
  
  


• 
  
  3-1/2 oz. (3/4 cup) whole wheat or white all-purpose flour
  
  


• 
  
  1-1/2 tsp. instant (rapid-rise) yeast
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  2 large eggs
  
  


• 
  
  1 Tbs. pure maple syrup; more for serving
  
  


• 
  
  1 tsp. pure vanilla extract
  
  

The night before

Cook the bacon in a 12-inch skillet over medium heat, flipping occasionally, until crisp, about 8 minutes. Transfer to paper towels to drain. When cool enough to handle, crumble into small bits and refrigerate.

Transfer 2 Tbs. of the bacon fat to a 2- to 3-quart saucepan, add the butter, and heat over low heat until the butter is melted. Add the milk and heat until just warmed through (105°F to 115°F), 2 to 3 minutes.

Meanwhile, whisk together the flours, yeast, and salt in a large bowl (the batter will double in volume, so be sure to use a bowl that holds at least 3 quarts). Slowly whisk in the warm milk mixture and continue whisking until the batter is smooth.

Whisk the eggs, maple syrup, and vanilla in a small bowl and then whisk into the batter until incorporated. Cover and refrigerate for 10 to 24 hours.

In the morning

Heat a waffle iron. Gently fold the bacon bits into the batter (the batter will deflate to about 4 cups). Following the manufacturer’s instructions, ladle the batter into the waffle iron, spreading evenly with the back of the ladle, and cook until crisp and lightly browned. Serve with syrup.

Spiced Banana Pancakes

There’s so much banana in these pancakes that they’re incredibly moist and naturally sweet. A touch of freshly ground pepper and allspice elevates this homey breakfast treat to something truly special. Bet you can’t eat just one.

• 
  
  1 cup all-purpose flour
  
  


• 
  
  2 tsp. baking powder
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  1-1/2 tsp. ground allspice
  
  


• 
  
  3/4 tsp. freshly ground black pepper
  
  


• 
  
  2 Tbs. packed brown sugar
  
  


• 
  
  1 large egg
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  2 Tbs. vegetable oil
  
  


• 
  
  4 medium ripe bananas, cut into 1/2-inch pieces
  
  


• 
  
  2 to 3 Tbs. unsalted butter for cooking pancakes, plus more for serving
  
  


• 
  
  Maple syrup for serving
  
  

Preheat the oven to 200°F, and place a rack in the center of the oven. Put a wire rack on the baking sheet and place it in the oven.

In a medium bowl, whisk together the flour, baking powder, salt, allspice, pepper, and brown sugar. In another medium bowl, whisk together the egg, milk, and vegetable oil until blended; add about 3 of the bananas (reserving the rest for serving). Make a well in the dry ingredients and pour in the wet ingredients. With a rubber spatula or wooden spoon, fold the wet ingredients into the dry ingredients just until combined. Don’t over-mix. It will be a thick, gloppy, lumpy batter. (Sounds delicious so far, doesn’t it?)

In the skillet, melt about 1 tsp. of the butter over medium heat. Sprinkle a few drops of water into the pan; if the water sizzles on contact, the pan is ready. Pour a scant 1⁄2 cup  of batter into the skillet and cook for about 3 minutes, or until the edges of the pancake start to brown and small bubbles begin forming along the edges and in the middle of the cake. With a flat metal or plastic spatula, carefully flip the pancake over; the first side should be golden brown. Cook slowly for another 2 to 3 minutes. Gently press the pancake in the middle with the spatula to flatten it out a bit and make sure the center is cooked through. Adjust the heat as needed so the pancake browns nicely but doesn’t burn on the second side. Remove the finished pancake from the skillet and place it on the wire rack in the oven to keep warm while you cook the remaining pancakes.

Cook the remaining pancakes the same way, adding another 1 tsp. or so of butter before adding the batter each time. For these pancakes, a slower and lower heat is better; once the pan has been seasoned by the first pancake, you should be able to cook the remaining pancakes on medium-low heat. Serve immediately with butter, maple syrup, and the remaining banana.

Venezuelan Chocolate Pancakes with Chocolate Maple Syrup

This recipe is my homage to Sunday-morning brunch, which is one of those occasions when anything goes; in other words, be as indulgent and naughty as you like because it is certainly not the time to count calories or grams of fat. Feel free to add blueberries, nuts, and sultanas if the fancy takes you. The syrup can be made days or even weeks in advance and stored in the fridge.

For the pancakes

• 
  
  1 oz. Venezuelan 100% (unsweetened) dark chocolate, grated
  
  


• 
  
  1-1/3 cups buckwheat or spelt flour
  
  


• 
  
  1 large organic egg
  
  


• 
  
  1/3 cup plus 1 Tbs. light muscovado or brown sugar
  
  


• 
  
  1 cup plus 3 Tbs. milk
  
  


• 
  
  2 tsp. baking soda
  
  


• 
  
  1 tsp. vanilla extract
  
  


• 
  
  unsalted butter, melted, as needed
  
  

For the syrup

• 
  
  Pinch of sea salt
  
  


• 
  
  Scant 1 cup pure maple syrup
  
  


• 
  
  3-1/2 oz. 70% dark chocolate, chopped
  
  

Place all the pancake ingredients (except the butter) in a blender or food processor and process until a smooth, thick batter is formed. Leave the batter to rest while you make the syrup.

To make the syrup, dissolve the salt in 2 tablespoons water in a saucepan over a gentle heat, then add the maple syrup and bring to a simmer. Pour over the chocolate in a heatproof bowl and whisk well until smooth.

Heat a crêpe pan or nonstick large frying pan until quite hot and grease with butter. Spoon 1/4-cup portions of the batter into the griddle, spacing them well apart. Cook over medium heat until you see bubbles on the surface of the pancake, then carefully turn over and cook for another 1–2 minutes.

Place the pancakes on a plate and cover with foil until you have cooked the entire batch.

Serve the pancakes laced with the warm syrup—be generous as the pancakes soak up a lot.
 

Classic Maryland Crab Cakes

This crab cake is the real deal—no fussy stuff, no flavor disguises. Just pure, sweet crab meat, and lots of it. You add in just enough egg and fresh bread crumbs to bind the crabmeat together. White sandwich bread yields the absolute best cakes—soft and flaky at the same time. Use just enough Old Bay seasoning to give a hint of its presence or it will overpower the crab.

• 
  
  1 lb. jumbo lump or backfin lump crabmeat, fresh or pasteurized
  
  


• 
  
  1 large egg
  
  


• 
  
  1/4 cup mayonnaise
  
  


• 
  
  1-1/2 tsp. Dijon mustard
  
  


• 
  
  1-1/2 tsp. Old Bay seasoning
  
  


• 
  
  1 tsp. fresh lemon juice
  
  


• 
  
  1/2 tsp. Worcestershire sauce Kosher salt
  
  


• 
  
  1-1/4 cups fresh breadcrumbs (from soft white sandwich bread, such as Pepperidge Farm)
  
  


• 
  
  1 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1 Tbs. olive oil
  
  


• 
  
  Lemon wedges for serving
  
  

Drain the crabmeat, if necessary, and pick through it for shells ( jumbo lump will not have  shells). Put the crab in a medium mixing bowl and set aside.

In a small bowl, whisk the egg, mayonnaise, mustard, Old Bay seasoning, lemon juice, Worcestershire sauce, and 1/4 tsp. salt. Scrape the mixture over the crab and mix gently until well combined. Gently break up the lumps with your fingers but do not overmix.

Sprinkle the breadcrumbs and the parsley over the mixture, and mix them in thoroughly but gently; try not to turn the mixture into a mash—it should still be somewhat loose. Cover with plastic wrap and refrigerate for 1 to 3 hours.

Shape the crab mixture into 8 cakes about 1 inch thick. In a 12-inch nonstick skillet, heat the butter with the olive oil over medium heat. When the butter is frothy, add the cakes to the pan (8 should fit comfortably). Cook until dark golden brown on the underside, about 4 minutes. Flip the cakes, reduce the heat to medium low, and continue cooking until the other side is well browned, 4 to 5 minutes. Serve with lemon wedges on the side for squeezing over the cakes.

Japanese Beef Tataki

Tataki means “pounded” in Japanese, but the process of preparing this thin-sliced meat is actually subtle. Beef is first seared, then marinated, then seasoned with spices or other ingredients that have been ground (or “pounded,” if you will). Here, two sauces make the beef full-flavored and tender.

For the beef and garlic chips

• 
  
  1-1/4 lb. trimmed center-cut beef tenderloin
  
  


• 
  
  Olive oil for frying garlic and for the beef
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  4 cloves garlic, thinly sliced lengthwise
  
  

For the onion ponzu

• 
  
  1/2 cup minced white onion
  
  


• 
  
  3 Tbs. grapeseed oil
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  1 Tbs. unseasoned rice vinegar
  
  


• 
  
  1 Tbs. dark soy sauce
  
  


• 
  
  1/4 tsp. minced fresh ginger
  
  


• 
  
  1/4 tsp. minced garlic
  
  

For the tataki dressing

• 
  
  5 Tbs. soy sauce
  
  


• 
  
  1/2 cup unseasoned rice vinegar
  
  


• 
  
  Pinch of bonito flakes (optional)
  
  

For the garnish

• 
  
  3 whole scallions, thinly sliced on the diagonal
  
  


• 
  
  2 Tbs. thinly sliced chives
  
  

Sear the beef

Heat a griddle over high heat, or preheat a gas grill to high. Lightly brush the beef with oil and season with salt and pepper. Prepare an ice bath.

Sear the beef on the griddle or grill on all sides until browned, about 2 minutes per side. Plunge into the ice bath and allow to cool,  3 to 4 minutes. Remove the filet and drain well on paper towels, patting the meat dry.

In a 2-quart saucepan, heat 3/4 inch of oil over medium–high heat until shimmering hot. Add the garlic and fry until golden and crispy, about 1 minute. Remove with a slotted spoon. Drain on paper towel.

Make the onion ponzu

In a small bowl, whisk together the onion, oil, lemon juice, vinegar, soy sauce, ginger, and garlic until combined.

Make the tataki dressing

In another small bowl, whisk the soy sauce, vinegar, and bonito flakes, if using.

With a sharp carving knife, thinly slice the beef and arrange on 10 to 12 dinner plates. Spoon some of the onion ponzu on top of the beef, then drizzle on some tataki dressing, and top with the garlic chips, scallions, and chives.

Cheese Blintzes with Macerated Strawberries

The light, eggy blintz is as much a part of traditional Jewish cooking as the crêpe is to the French. For this rendition, fresh strawberries steeped in orange juice are served over the cheese-filled crêpes, but you could also top with blueberries or caramelized apple slices.

For the crêpes

• 
  
  2 cups unbleached all-purpose flour
  
  


• 
  
  4 large eggs, beaten
  
  


• 
  
  2-1/2 cups whole milk
  
  


• 
  
  2 Tbs. melted butter
  
  


• 
  
  1/4 tsp. salt
  
  

For the macerated strawberries

• 
  
  1 lb. fresh strawberries, hulled and sliced
  
  


• 
  
  1 tsp. fresh orange juice
  
  


• 
  
  1 Tbs. sugar
  
  

For the farmer cheese filling

• 
  
  1 large egg
  
  


• 
  
  1 lb. farmer cheese
  
  


• 
  
  1/4 cup granulated sugar
  
  


• 
  
  2 Tbs. unbleached all-purpose flour
  
  


• 
  
  1/8 tsp. finely grated lemon zest
  
  

For cooking and assembly

• 
  
  2 Tbs. butter, more for the pan
  
  

Make the batter

Put the flour, eggs, milk, butter, and salt in a blender and blend on high speed until smooth, pausing once or twice to scrape down the sides of the blender with a rubber spatula, about 2 minutes. Transfer to a medium bowl, cover, and refrigerate for at least 2 hours and up to 24 hours.

Macerate the strawberries

In a large bowl, combine the strawberries, orange juice, and sugar, and stir gently to mix. Cover and refrigerate for 2 to 24 hours.

Make the cheese filling

In a large bowl, lightly beat the egg with a whisk. Add the cheese and whisk to combine. Add the sugar, flour, and lemon zest and whisk to combine.

Cook the crêpes

Heat a crêpe pan with an 8-inch base or a 10-inch nonstick frying pan with an 8-inch base over medium-high heat until it’s hot enough for a drop of water to sizzle. Using a folded paper towel, grease the pan with about 1 tsp. butter. The butter should sizzle upon contact but not instantly turn brown. If it does, reduce the heat as necessary.

Using a ladle or measuring cup, pour 1/4 cup of the batter into the center of the pan while simultaneously lifting the pan from the heat and tilting and turning it in all directions so the batter spreads evenly across the bottom in a thin circle. If the crêpe has any holes in it, quickly add a few drops of batter to fill them in.

Cook until the edges begin to dry and lift from the sides of the pan and the bottom is nicely browned (lift up an edge with a small silicone spatula or butter knife), about 1 minute. Use the spatula and your fingers to flip the crêpe over. Cook until the second side is browned, about 15 seconds more.

Slide the crêpe from the pan onto a large plate or cooling rack. Repeat
with the remaining batter, adjusting the heat and spreading more butter
in the pan every two or three crêpes, or whenever the pan begins to look
a bit dry. You can stack the crêpes on the plate as they’re done; they
won’t stick. The crêpes will soften as they cool. (Your first crêpes may
not turn out perfectly but will still be delicious!)

Assemble the crêpes

Choose the 12 best-looking crêpes (save any remaining for another use). Spoon a heaping Tbs. of the filling into the center of each crêpe. Fold one long edge in over the filling, followed by the two short edges, and finally, the second long edge (like a burrito). Arrange the blintzes seam side down on a large plate or baking sheet. (The blintzes can be prepared several hours ahead up to this point. Keep refrigerated, covered with plastic wrap, until ready to heat and serve.)

Melt 2 Tbs. of the butter in a 12-inch nonstick frying pan over medium-low heat. Arrange half of the blintzes in the pan seam side up in a single layer and cook until light brown on the bottom, 2 minutes. Flip and continue to cook until light brown on the second side, 1 to 2 minutes more. Transfer to a paper-towel-lined tray. Repeat with the remaining 2 Tbs. butter and blintzes. To serve, arrange two blintzes on each of six plates and top with the strawberries.

Cousin John's Café Belgian Waffles

This is basically an éclair batter cooked in a waffle iron. The waffles cook up a beautiful golden brown on the outside and are so eggy and soft on the inside—I can’t decide whether it’s more like eating an omelet or a popover. Either way, they melt in your mouth. I used to make these at Cousin John’s Café in Park Slope, Brooklyn, which I owned with my cousin Louis. (He named the restaurant after me.) Cousin John’s, which opened in 1986, is still around, and Louis is still serving these waffles. They are made with bread flour instead of all-purpose to give them the necessary structure to support the eggs and cream.

• 
  
  1 cup plus 1/4 cup whole milk
  
  


• 
  
  1/4 cup (1/2 stick) cold unsalted butter, cut into 1/2-inch pieces
  
  


• 
  
  1/2 tsp. coarse salt
  
  


• 
  
  7/8 cup bread flour
  
  


• 
  
  4 large eggs
  
  


• 
  
  1/2 cup heavy cream, plus 3/4 cup for whipping
  
  


• 
  
  2 Tbs. confectioners’ sugar
  
  


• 
  
  1 cup pure maple syrup, for serving
  
  


• 
  
  3 cups mixed fresh berries
  
  

In a medium, heavy-bottomed saucepan, combine 1 cup of the milk, the butter, and salt and bring to a rolling boil over medium heat. Remove from the heat. Add the flour all at once and stir with a wooden spoon to incorporate. Return the pan to low heat and cook, stirring, until the dough comes together in a mass, pulls away from the sides, and leaves a film on the bottom of the pan, 2 to 3 minutes.

Transfer the dough to the bowl of a standing mixer fitted with the paddle attachment. Beat on low speed for 2 to 3 minutes to release excess steam. Increase the speed to medium. Add the eggs, one at a time, beating until fully incorporated after each addition and scraping down the sides and bottom of the bowl.

Return the mixer to low speed. Beat in the remaining 1/4 cup milk and the 1/2 cup of cream.

Combine the remaining 3/4 cup of cream and the confectioners’ sugar in a medium bowl. Whisk or beat with an electric mixer until medium peaks form; cover the whipped cream and refrigerate until ready to serve.

In a small saucepan, heat the syrup over medium heat until warm, 3 to 5 minutes. Transfer to a serving pitcher.

Heat an 8-inch round Belgian waffle iron. Scoop in half of the batter and spread over the grate. Cook until the steam dissipates and you no longer see steam coming out the sides. Then open and check the waffle: It should be amber-brown with a soft interior. The total cooking time will be 5 to 8 minutes. Repeat with remaining butter.

Serve immediately, with berries, warm syrup, and whipped cream.

Buckwheat-Bacon Waffles

Buckwheat and whole wheat flours give these waffles a nutty flavor, while bacon adds a smoky, salty crunch. Look for buckwheat flour in well-stocked supermarkets.

• 
  
  8 slices bacon
  
  


• 
  
  3 oz. (6 Tbs.) unsalted butter
  
  


• 
  
  2 cups whole or low-fat milk
  
  


• 
  
  5-1/4 oz. (1-1/4 cups) buckwheat flour
  
  


• 
  
  3-1/2 oz. (3/4 cup) whole wheat or white all-purpose flour
  
  


• 
  
  1-1/2 tsp. instant (rapid-rise) yeast
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  2 large eggs
  
  


• 
  
  1 Tbs. pure maple syrup; more for serving
  
  


• 
  
  1 tsp. pure vanilla extract
  
  

The night before

Cook the bacon in a 12-inch skillet over medium heat, flipping occasionally, until crisp, about 8 minutes. Transfer to paper towels to drain. When cool enough to handle, crumble into small bits and refrigerate.

Transfer 2 Tbs. of the bacon fat to a 2- to 3-quart saucepan, add the butter, and heat over low heat until the butter is melted. Add the milk and heat until just warmed through (105°F to 115°F), 2 to 3 minutes.

Meanwhile, whisk together the flours, yeast, and salt in a large bowl (the batter will double in volume, so be sure to use a bowl that holds at least 3 quarts). Slowly whisk in the warm milk mixture and continue whisking until the batter is smooth.

Whisk the eggs, maple syrup, and vanilla in a small bowl and then whisk into the batter until incorporated. Cover and refrigerate for 10 to 24 hours.

In the morning

Heat a waffle iron. Gently fold the bacon bits into the batter (the batter will deflate to about 4 cups). Following the manufacturer’s instructions, ladle the batter into the waffle iron, spreading evenly with the back of the ladle, and cook until crisp and lightly browned. Serve with syrup.

Venezuelan Chocolate Pancakes with Chocolate Maple Syrup

This recipe is my homage to Sunday-morning brunch, which is one of those occasions when anything goes; in other words, be as indulgent and naughty as you like because it is certainly not the time to count calories or grams of fat. Feel free to add blueberries, nuts, and sultanas if the fancy takes you. The syrup can be made days or even weeks in advance and stored in the fridge.

For the pancakes

• 
  
  1 oz. Venezuelan 100% (unsweetened) dark chocolate, grated
  
  


• 
  
  1-1/3 cups buckwheat or spelt flour
  
  


• 
  
  1 large organic egg
  
  


• 
  
  1/3 cup plus 1 Tbs. light muscovado or brown sugar
  
  


• 
  
  1 cup plus 3 Tbs. milk
  
  


• 
  
  2 tsp. baking soda
  
  


• 
  
  1 tsp. vanilla extract
  
  


• 
  
  unsalted butter, melted, as needed
  
  

For the syrup

• 
  
  Pinch of sea salt
  
  


• 
  
  Scant 1 cup pure maple syrup
  
  


• 
  
  3-1/2 oz. 70% dark chocolate, chopped
  
  

Place all the pancake ingredients (except the butter) in a blender or food processor and process until a smooth, thick batter is formed. Leave the batter to rest while you make the syrup.

To make the syrup, dissolve the salt in 2 tablespoons water in a saucepan over a gentle heat, then add the maple syrup and bring to a simmer. Pour over the chocolate in a heatproof bowl and whisk well until smooth.

Heat a crêpe pan or nonstick large frying pan until quite hot and grease with butter. Spoon 1/4-cup portions of the batter into the griddle, spacing them well apart. Cook over medium heat until you see bubbles on the surface of the pancake, then carefully turn over and cook for another 1–2 minutes.

Place the pancakes on a plate and cover with foil until you have cooked the entire batch.

Serve the pancakes laced with the warm syrup—be generous as the pancakes soak up a lot.
 

Spiced Banana Pancakes

There’s so much banana in these pancakes that they’re incredibly moist and naturally sweet. A touch of freshly ground pepper and allspice elevates this homey breakfast treat to something truly special. Bet you can’t eat just one.

• 
  
  1 cup all-purpose flour
  
  


• 
  
  2 tsp. baking powder
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  1-1/2 tsp. ground allspice
  
  


• 
  
  3/4 tsp. freshly ground black pepper
  
  


• 
  
  2 Tbs. packed brown sugar
  
  


• 
  
  1 large egg
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  2 Tbs. vegetable oil
  
  


• 
  
  4 medium ripe bananas, cut into 1/2-inch pieces
  
  


• 
  
  2 to 3 Tbs. unsalted butter for cooking pancakes, plus more for serving
  
  


• 
  
  Maple syrup for serving
  
  

Preheat the oven to 200°F, and place a rack in the center of the oven. Put a wire rack on the baking sheet and place it in the oven.

In a medium bowl, whisk together the flour, baking powder, salt, allspice, pepper, and brown sugar. In another medium bowl, whisk together the egg, milk, and vegetable oil until blended; add about 3 of the bananas (reserving the rest for serving). Make a well in the dry ingredients and pour in the wet ingredients. With a rubber spatula or wooden spoon, fold the wet ingredients into the dry ingredients just until combined. Don’t over-mix. It will be a thick, gloppy, lumpy batter. (Sounds delicious so far, doesn’t it?)

In the skillet, melt about 1 tsp. of the butter over medium heat. Sprinkle a few drops of water into the pan; if the water sizzles on contact, the pan is ready. Pour a scant 1⁄2 cup  of batter into the skillet and cook for about 3 minutes, or until the edges of the pancake start to brown and small bubbles begin forming along the edges and in the middle of the cake. With a flat metal or plastic spatula, carefully flip the pancake over; the first side should be golden brown. Cook slowly for another 2 to 3 minutes. Gently press the pancake in the middle with the spatula to flatten it out a bit and make sure the center is cooked through. Adjust the heat as needed so the pancake browns nicely but doesn’t burn on the second side. Remove the finished pancake from the skillet and place it on the wire rack in the oven to keep warm while you cook the remaining pancakes.

Cook the remaining pancakes the same way, adding another 1 tsp. or so of butter before adding the batter each time. For these pancakes, a slower and lower heat is better; once the pan has been seasoned by the first pancake, you should be able to cook the remaining pancakes on medium-low heat. Serve immediately with butter, maple syrup, and the remaining banana.

Cheese Blintzes with Macerated Strawberries

The light, eggy blintz is as much a part of traditional Jewish cooking as the crêpe is to the French. For this rendition, fresh strawberries steeped in orange juice are served over the cheese-filled crêpes, but you could also top with blueberries or caramelized apple slices.

For the crêpes

• 
  
  2 cups unbleached all-purpose flour
  
  


• 
  
  4 large eggs, beaten
  
  


• 
  
  2-1/2 cups whole milk
  
  


• 
  
  2 Tbs. melted butter
  
  


• 
  
  1/4 tsp. salt
  
  

For the macerated strawberries

• 
  
  1 lb. fresh strawberries, hulled and sliced
  
  


• 
  
  1 tsp. fresh orange juice
  
  


• 
  
  1 Tbs. sugar
  
  

For the farmer cheese filling

• 
  
  1 large egg
  
  


• 
  
  1 lb. farmer cheese
  
  


• 
  
  1/4 cup granulated sugar
  
  


• 
  
  2 Tbs. unbleached all-purpose flour
  
  


• 
  
  1/8 tsp. finely grated lemon zest
  
  

For cooking and assembly

• 
  
  2 Tbs. butter, more for the pan
  
  

Make the batter

Put the flour, eggs, milk, butter, and salt in a blender and blend on high speed until smooth, pausing once or twice to scrape down the sides of the blender with a rubber spatula, about 2 minutes. Transfer to a medium bowl, cover, and refrigerate for at least 2 hours and up to 24 hours.

Macerate the strawberries

In a large bowl, combine the strawberries, orange juice, and sugar, and stir gently to mix. Cover and refrigerate for 2 to 24 hours.

Make the cheese filling

In a large bowl, lightly beat the egg with a whisk. Add the cheese and whisk to combine. Add the sugar, flour, and lemon zest and whisk to combine.

Cook the crêpes

Heat a crêpe pan with an 8-inch base or a 10-inch nonstick frying pan with an 8-inch base over medium-high heat until it’s hot enough for a drop of water to sizzle. Using a folded paper towel, grease the pan with about 1 tsp. butter. The butter should sizzle upon contact but not instantly turn brown. If it does, reduce the heat as necessary.

Using a ladle or measuring cup, pour 1/4 cup of the batter into the center of the pan while simultaneously lifting the pan from the heat and tilting and turning it in all directions so the batter spreads evenly across the bottom in a thin circle. If the crêpe has any holes in it, quickly add a few drops of batter to fill them in.

Cook until the edges begin to dry and lift from the sides of the pan and the bottom is nicely browned (lift up an edge with a small silicone spatula or butter knife), about 1 minute. Use the spatula and your fingers to flip the crêpe over. Cook until the second side is browned, about 15 seconds more.

Slide the crêpe from the pan onto a large plate or cooling rack. Repeat
with the remaining batter, adjusting the heat and spreading more butter
in the pan every two or three crêpes, or whenever the pan begins to look
a bit dry. You can stack the crêpes on the plate as they’re done; they
won’t stick. The crêpes will soften as they cool. (Your first crêpes may
not turn out perfectly but will still be delicious!)

Assemble the crêpes

Choose the 12 best-looking crêpes (save any remaining for another use). Spoon a heaping Tbs. of the filling into the center of each crêpe. Fold one long edge in over the filling, followed by the two short edges, and finally, the second long edge (like a burrito). Arrange the blintzes seam side down on a large plate or baking sheet. (The blintzes can be prepared several hours ahead up to this point. Keep refrigerated, covered with plastic wrap, until ready to heat and serve.)

Melt 2 Tbs. of the butter in a 12-inch nonstick frying pan over medium-low heat. Arrange half of the blintzes in the pan seam side up in a single layer and cook until light brown on the bottom, 2 minutes. Flip and continue to cook until light brown on the second side, 1 to 2 minutes more. Transfer to a paper-towel-lined tray. Repeat with the remaining 2 Tbs. butter and blintzes. To serve, arrange two blintzes on each of six plates and top with the strawberries.

Buckwheat-Bacon Waffles

Buckwheat and whole wheat flours give these waffles a nutty flavor, while bacon adds a smoky, salty crunch. Look for buckwheat flour in well-stocked supermarkets.

• 
  
  8 slices bacon
  
  


• 
  
  3 oz. (6 Tbs.) unsalted butter
  
  


• 
  
  2 cups whole or low-fat milk
  
  


• 
  
  5-1/4 oz. (1-1/4 cups) buckwheat flour
  
  


• 
  
  3-1/2 oz. (3/4 cup) whole wheat or white all-purpose flour
  
  


• 
  
  1-1/2 tsp. instant (rapid-rise) yeast
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  2 large eggs
  
  


• 
  
  1 Tbs. pure maple syrup; more for serving
  
  


• 
  
  1 tsp. pure vanilla extract
  
  

The night before

Cook the bacon in a 12-inch skillet over medium heat, flipping occasionally, until crisp, about 8 minutes. Transfer to paper towels to drain. When cool enough to handle, crumble into small bits and refrigerate.

Transfer 2 Tbs. of the bacon fat to a 2- to 3-quart saucepan, add the butter, and heat over low heat until the butter is melted. Add the milk and heat until just warmed through (105°F to 115°F), 2 to 3 minutes.

Meanwhile, whisk together the flours, yeast, and salt in a large bowl (the batter will double in volume, so be sure to use a bowl that holds at least 3 quarts). Slowly whisk in the warm milk mixture and continue whisking until the batter is smooth.

Whisk the eggs, maple syrup, and vanilla in a small bowl and then whisk into the batter until incorporated. Cover and refrigerate for 10 to 24 hours.

In the morning

Heat a waffle iron. Gently fold the bacon bits into the batter (the batter will deflate to about 4 cups). Following the manufacturer’s instructions, ladle the batter into the waffle iron, spreading evenly with the back of the ladle, and cook until crisp and lightly browned. Serve with syrup.

Cinnamon Brioche “French Toast” Skewers

This kid-friendly recipe is standard egg-dipped French toast, but the slices of brioche are cut into long rectangles and skewered on cinnamon sticks, so the overall effect is of French-toast-on-a-stick.

• 
  
  4 large eggs
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  1 vanilla bean, split, seeds scraped out, and seeds pod reserved
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  1 tsp. ras el hanout (Moroccan spice blend; optional)
  
  


• 
  
  Four 2-inch-thick slices brioche
  
  


• 
  
  12 cinnamon sticks
  
  


• 
  
  2 Tbs. unsalted butter, plus (optional) more for serving
  
  


• 
  
  2 dried hibiscus flowers, crushed (optional)
  
  


• 
  
  1⁄2 tsp. dried lavender flowers (optional)
  
  


• 
  
  Pure maple syrup, warmed, for serving
  
  

Preheat the oven to 300°F. Place a cooling rack over a baking sheet and set aside.

In a shallow dish, whisk the eggs, milk, vanilla seeds, salt, and ras el hanout together.

Cut the crusts from the brioche slices and cut each slice crosswise into 3 strips. Insert a cinnamon stick into one end of each strip. Dip each piece of bread in the egg mixture, letting it soak for at least 5 seconds on each side, and transfer to the cooling rack to drain.

Heat a pancake griddle or electric skillet over medium-low heat. Add the butter, the vanilla pod, and hibiscus and lavender flowers, if using, and cook until the butter is melted and bubbling. Add half of the soaked bread pieces and cook, turning once, until golden, 2 to 3 minutes per side. Transfer them to the rack-lined baking sheet and keep warm in the oven while you cook the remaining bread.

To serve, stack 3 skewers on each of four plates. Spread a little more butter on them, if desired, drizzle warm syrup over them, and serve.

Brown-Butter Crêpes

These crêpes are buttery but mild, an ideal blank canvas, ready to be topped or filled with savory or sweet ingredients. The addition of brown butter gives them a flavor richer than that of the average crêpe.Video:Julissa Roberts demonstrates Martha Holmberg's method for making supple, buttery crêpes.

• 
  
  3-1/2 oz. (7 Tbs.) unsalted butter; more softened for the pan
  
  


• 
  
  1-3/4 cups whole milk; more as needed
  
  


• 
  
  4 large eggs
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour
  
  

Tip:

As with pancakes, the first crêpe you make is usually a flop, so count
on sacrificing it as you experiment with the heat of the burner and the
amount of butter in the pan.

In a 1- to 2-quart saucepan, cook the butter over medium heat, swirling it every few seconds, until melted and the milk solids at the bottom of the pan turn golden-brown, 2 to 4 minutes. Immediately pour the brown butter into a small bowl and let cool almost to room temperature.

Combine the milk, eggs, and salt in a blender. Blend for a few seconds to combine. Add the flour and blend until very smooth, about 20 seconds. Add the brown butter and blend for another 10 seconds.

Pour the batter into a large bowl and let rest for at least 5 minutes and up to 24 hours. (If resting for more than 30 minutes, cover and refrigerate.)

When ready to cook the crêpes, check the batter; it should be as thick as heavy cream, not as thick as pancake batter. If it feels too thick, whisk in up to 1/2 cup more milk.

Heat a crêpe pan with an 8-inch base or a 10-inch nonstick skillet with an 8-inch base over medium-high heat until it’s hot enough for a drop of water to sizzle. Using a folded paper towel, grease the pan with about 1/4 tsp. butter. The butter should sizzle upon contact but not instantly turn brown. If it does, reduce the heat as necessary.

Using a ladle or measuring cup, pour 1/4 cup of the batter into the center of the pan while simultaneously lifting the pan from the heat and tilting and turning it in all directions so the batter spreads evenly across the bottom in a thin circle. If the crêpe has any holes in it, quickly add a few drops of batter to fill them in.

Cook until the edges begin to dry and lift from the sides of the pan and the bottom is nicely browned (lift up an edge with a small silicone spatula or your fingers to check), about 1 minute. Use the spatula or your fingers to flip the crêpe over. Cook until the second side is browned, about 20 seconds more.

Slide the crêpe from the pan onto a large plate or cooling rack. Repeat with the remaining batter, adjusting the heat and spreading more butter in the pan every two or three crêpes, or whenever the pan begins to look a bit dry. You can stack the crêpes on the plate as they’re done; they won’t stick. The crêpes will soften as they cool. 

Prosciutto, Apple, and Brie Monte Cristos

A decadent cross between French toast and ham and cheese sandwiches, these Monte Cristos are also good with pear instead of apple.

• 
  
  2 Tbs. Dijon mustard
  
  


• 
  
  2 Tbs. honey
  
  


• 
  
  8 3/4-inch-thick slices crusty artisan-style bread (if necessary, cut on an angle to make sandwich-size slices)
  
  


• 
  
  6 oz. Brie, thinly sliced
  
  


• 
  
  3 oz. thinly sliced prosciutto
  
  


• 
  
  1 small, crisp, sweet apple, such as Gala or Fuji, cored and thinly sliced
  
  


• 
  
  4 large eggs
  
  


• 
  
  1/2 tsp. ground allspice
  
  


• 
  
  1-1/2 oz. (3 Tbs.) unsalted butter
  
  


• 
  
  Kosher salt
  
  

Combine the mustard and honey in a small bowl. Set the bread slices on a work surface and spread one side of each with the mustard mixture, dividing it evenly. Top 4 of the bread slices with the Brie, prosciutto, apple slices, and then the remaining 4 slices of bread, mustard side down.

Beat the eggs and allspice in a large shallow bowl.

Melt 1-1/2 Tbs. of the butter in a 10-inch nonstick skillet over medium-low heat. Dip both sides of two of the sandwiches into the eggs. Cook, covered, until the bottom sides are golden, about 3 minutes. Carefully flip and continue cooking, covered, until the other sides are golden, about 2 minutes. Transfer to a plate and keep warm. Repeat with the remaining butter and sandwiches. Cut the sandwiches in half, sprinkle with salt, and serve.

Spiced Banana Pancakes

There’s so much banana in these pancakes that they’re incredibly moist and naturally sweet. A touch of freshly ground pepper and allspice elevates this homey breakfast treat to something truly special. Bet you can’t eat just one.

• 
  
  1 cup all-purpose flour
  
  


• 
  
  2 tsp. baking powder
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  1-1/2 tsp. ground allspice
  
  


• 
  
  3/4 tsp. freshly ground black pepper
  
  


• 
  
  2 Tbs. packed brown sugar
  
  


• 
  
  1 large egg
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  2 Tbs. vegetable oil
  
  


• 
  
  4 medium ripe bananas, cut into 1/2-inch pieces
  
  


• 
  
  2 to 3 Tbs. unsalted butter for cooking pancakes, plus more for serving
  
  


• 
  
  Maple syrup for serving
  
  

Preheat the oven to 200°F, and place a rack in the center of the oven. Put a wire rack on the baking sheet and place it in the oven.

In a medium bowl, whisk together the flour, baking powder, salt, allspice, pepper, and brown sugar. In another medium bowl, whisk together the egg, milk, and vegetable oil until blended; add about 3 of the bananas (reserving the rest for serving). Make a well in the dry ingredients and pour in the wet ingredients. With a rubber spatula or wooden spoon, fold the wet ingredients into the dry ingredients just until combined. Don’t over-mix. It will be a thick, gloppy, lumpy batter. (Sounds delicious so far, doesn’t it?)

In the skillet, melt about 1 tsp. of the butter over medium heat. Sprinkle a few drops of water into the pan; if the water sizzles on contact, the pan is ready. Pour a scant 1⁄2 cup  of batter into the skillet and cook for about 3 minutes, or until the edges of the pancake start to brown and small bubbles begin forming along the edges and in the middle of the cake. With a flat metal or plastic spatula, carefully flip the pancake over; the first side should be golden brown. Cook slowly for another 2 to 3 minutes. Gently press the pancake in the middle with the spatula to flatten it out a bit and make sure the center is cooked through. Adjust the heat as needed so the pancake browns nicely but doesn’t burn on the second side. Remove the finished pancake from the skillet and place it on the wire rack in the oven to keep warm while you cook the remaining pancakes.

Cook the remaining pancakes the same way, adding another 1 tsp. or so of butter before adding the batter each time. For these pancakes, a slower and lower heat is better; once the pan has been seasoned by the first pancake, you should be able to cook the remaining pancakes on medium-low heat. Serve immediately with butter, maple syrup, and the remaining banana.