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.

Pancake Soufflé Muffins with Strawberry-Maple Syrup

These slightly sweet treats are a delicious cross between a muffin, a pancake, and a soufflé. Egg whites beaten to stiff peaks help them rise, and buttermilk gives them tang.

For the muffins

• 
  
  Nonstick cooking spray
  
  


• 
  
  10-1/2 oz. (2-1/3 cups) all-purpose flour
  
  


• 
  
  4-1/2 oz. (1 cup plus 2 Tbs.) cake flour
  
  


• 
  
  2 tsp. baking soda
  
  


• 
  
  2 tsp. baking powder
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  6 large eggs, separated and at room temperature
  
  


• 
  
  3/4 tsp. cream of tartar
  
  


• 
  
  3 oz. (6 Tbs.) unsalted butter, melted and cooled slightly
  
  


• 
  
  6 T bs. granulated sugar
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  3-1/3 cups buttermilk, at room temperature
  
  


• 
  
  Confectioners’ sugar, for sprinkling
  
  

For the strawberry syrup

• 
  
  1 cup pure maple syrup
  
  


• 
  
  1 cup quartered, hulled ripe strawberries
  
  

Make the Muffins

Position a rack in the center of the oven and heat the oven to 400°F. Liberally spray two 12-cup muffin pans with the cooking spray.


In a medium bowl, mix the all-purpose flour, cake flour, baking soda, baking powder, and salt; set aside.


In a large, clean mixing bowl, beat the egg whites and cream of tartar with an electric hand mixer on medium-high speed to firm (but not dry) peaks, 2 to 3 minutes. Set aside.


In another large bowl, beat the egg yolks with the mixer on medium-high speed until thick, ribbony, and lemon-yellow, about 6 minutes. Add the melted butter, sugar, and vanilla; mix on medium-low speed until combined, about 30 seconds. Add one-third of the dry ingredients and mix on low speed. Add one-third of the buttermilk and mix to combine. Alternate adding the remaining dry ingredients and buttermilk, ending with the buttermilk and mixing until just combined.


With a large rubber spatula, gently fold the whites into the batter, leaving some streaks.

Scoop about 1/2 cup of the batter into each muffin cup—you can fill the cups to the rims. Bake, rotating the pans after 10 minutes, until browned on top and puffed, and a toothpick inserted in the centers comes out dry, 20 to 25 minutes total.

Make the syrup

While the muffins are baking, bring the maple syrup to a boil in a small pot over medium-high heat. Put the strawberries in a medium serving bowl. Pour the syrup over the berries and set aside in a warm spot.

Serve

With an offset spatula, pop the muffins out of the cups and arrange on a platter. Sprinkle with confectioners’ sugar and serve with the syrup.

Wild Blueberry and Ricotta Pancakes

Ricotta makes these pancakes light and creamy. It’s the perfect foil for the intense sweet-tart flavor of wild blueberries, which are widely available frozen. You can also use cultivated blueberries, which are larger but still sweet and delicious.
These pancakes are sure to be a huge hit at your Easter brunch. Visit our Guide to Easter for hundreds more recipes perfect for the holiday.

• 
  
  3 large eggs, separated
  
  


• 
  
  3/4 cup part-skim ricotta, drained of excess liquid before measuring
  
  


• 
  
  2-1/4 cups buttermilk
  
  


• 
  
  5 Tbs. granulated sugar
  
  


• 
  
  1 Tbs. pure vanilla extract
  
  


• 
  
  3/4 tsp. table salt
  
  


• 
  
  8 oz. (1-3/4 cups) all-purpose flour
  
  


• 
  
  1 tsp. baking powder
  
  


• 
  
  1/4 tsp. baking soda
  
  


• 
  
  6 oz. frozen wild blueberries (don’t thaw) or fresh wild or cultivated blueberries (1-1/2 cups)
  
  


• 
  
  Vegetable oil for the griddle
  
  


• 
  
  Softened salted butter, pure maple syrup, and confectioners' sugar, for serving
  
  

In a large bowl, whisk the egg yolks and ricotta. Whisk in the buttermilk, sugar, vanilla, and salt.

In a small bowl, stir the flour, baking powder, and baking soda with a spatula. Fold into the egg yolk mixture until just combined.

Beat the egg whites in a clean, dry bowl until they hold firm peaks. Fold gently into the batter until just combined. Fold in the blueberries.

Lightly oil a griddle and set it over medium heat. The griddle is ready when water droplets dance briefly on the surface before disappearing. Ladle a scant 1/4 cup batter per pancake onto the griddle. Cook until the undersides are nicely browned, the edges look set, and small bubbles appear on the surface, about 3 minutes. Flip and cook until the second sides are golden brown, about 3 minutes more. Repeat, re-oiling the griddle between batches, until all the batter is cooked. Serve at once with butter, maple syrup, and confectioners’ sugar.

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.

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.
 

Chocolate French Toast

This recipe calls for challah bread, which isn’t a conventional baking staple but is convenient to have on hand. Keep thick slices of this braided egg bread in the freezer so you can turn out this snack at any time.

• 
  
  2/3 cup granulated sugar
  
  


• 
  
  1 oz. (1/3 cup) unsweetened cocoa powder (natural or Dutch-processed)
  
  


• 
  
  1/8 tsp. baking powder
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  4 large eggs
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  4 1-inch-thick slices challah bread (stale is fine)
  
  


• 
  
  2 oz. (1/4 cup) unsalted butter
  
  


• 
  
  Confectioners’ sugar, for garnish (optional)
  
  


• 
  
  Fresh raspberries, strawberries, or sliced bananas, for garnish (optional)
  
  

In a medium bowl, combine the sugar, cocoa, baking powder, and salt. Whisk until well blended and no cocoa lumps remain. Pour in about half of the milk and whisk until the mixture is a lump-free paste. Add the remaining milk, the eggs, and the vanilla. Whisk until well blended.

Arrange the bread in a single layer in a 9x13-inch baking dish (or similar vessel) and pour the cocoa mixture over the bread. Turn the bread once to get both sides nicely coated. Poke each bread slice repeatedly with the tines of a fork to encourage the bread to absorb the batter. Let soak, turning every 10 min., until the bread is well saturated, 20 to 30 min..

Set a griddle or large nonstick skillet over medium heat. When the pan is hot, add the butter and spread to cover the pan. (If using a skillet, you’ll need to cook the French toast in two batches, using 2 Tbs. butter for each batch.) Using your fingers and a large rubber spatula, carefully transfer the bread slices, one at a time, from the batter to the griddle. Cook until the underside looks browned and lightly crisp, 3 to 4 min. (Reduce the temperature if the slices are browning too fast.) Flip and continue cooking until the slices are slightly puffed in the center and are bouncy to the touch, another 3 to 4 min. Transfer the French toast to plates and serve immediately, dusted with confectioners’ sugar and fruit, if you like.

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.
 

Cornmeal Blueberry Pancakes with Spiced Maple Butter

While cornmeal gives these pancakes a hearty texture and blueberries offer a fresh tartness, the spicy sweet butter puts them over the top. Add warmed maple syrup for a little more sweetness.

For the maple butter

• 
  
  4 oz. (1/2 cup) unsalted butter, softened
  
  


• 
  
  1/4 cup pure maple syrup
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/4 tsp. chili powder
  
  


• 
  
  1/4 tsp. ground cinnamon
  
  

For the pancakes

• 
  
  7-3/4 oz. (1-3/4 cups) unbleached all-purpose flour
  
  


• 
  
  3/4 cup yellow cornmeal
  
  


• 
  
  1 Tbs. granulated sugar
  
  


• 
  
  2 tsp. baking powder
  
  


• 
  
  1/2 tsp. baking soda
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  2-1/4 cups buttermilk
  
  


• 
  
  1/4 cup vegetable oil
  
  


• 
  
  3 large eggs
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  1 pint blueberries (3/4 lb.), rinsed and picked through
  
  


• 
  
  Unsalted butter, for cooking
  
  

Make the maple butter

Put all the ingredients in a food processor and process, scraping down the sides of the bowl if necessary, until the mixture becomes smooth and uniform. Transfer to a large piece of plastic wrap, wrap it, roll it into a log and secure the ends as if it were a sausage. Refrigerate for at least an hour to a couple of days before serving.

Make the pancakes

In a large bowl, mix together the flour, cornmeal, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk the buttermilk with the oil, eggs, and vanilla. Gently whisk the buttermilk mixture into the flour mixture until it’s mostly uniform (a few lumps are fine).

Heat a large stovetop griddle or large (12-inch) heavy-duty pan (like a cast-iron skillet) over medium heat until a droplet of water immediately evaporates upon hitting the pan. Melt a small pat of butter in the pan, pour in the batter (about 1/3 cup for each pancake), and then sprinkle with the blueberries. Leave space between each pancake so flipping them isn’t a problem. Cook the pancakes until bubbles form on top, the cakes set around the edges, and the bottoms brown, about 2 to 3 minutes. Flip and cook on the other side until they brown and the cakes become just firm to the touch, about 2 more minutes. Serve immediately topped with a pat of the maple butter.

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.

Pancake Soufflé Muffins with Strawberry-Maple Syrup

These slightly sweet treats are a delicious cross between a muffin, a pancake, and a soufflé. Egg whites beaten to stiff peaks help them rise, and buttermilk gives them tang.

For the muffins

• 
  
  Nonstick cooking spray
  
  


• 
  
  10-1/2 oz. (2-1/3 cups) all-purpose flour
  
  


• 
  
  4-1/2 oz. (1 cup plus 2 Tbs.) cake flour
  
  


• 
  
  2 tsp. baking soda
  
  


• 
  
  2 tsp. baking powder
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  6 large eggs, separated and at room temperature
  
  


• 
  
  3/4 tsp. cream of tartar
  
  


• 
  
  3 oz. (6 Tbs.) unsalted butter, melted and cooled slightly
  
  


• 
  
  6 T bs. granulated sugar
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  3-1/3 cups buttermilk, at room temperature
  
  


• 
  
  Confectioners’ sugar, for sprinkling
  
  

For the strawberry syrup

• 
  
  1 cup pure maple syrup
  
  


• 
  
  1 cup quartered, hulled ripe strawberries
  
  

Make the Muffins

Position a rack in the center of the oven and heat the oven to 400°F. Liberally spray two 12-cup muffin pans with the cooking spray.


In a medium bowl, mix the all-purpose flour, cake flour, baking soda, baking powder, and salt; set aside.


In a large, clean mixing bowl, beat the egg whites and cream of tartar with an electric hand mixer on medium-high speed to firm (but not dry) peaks, 2 to 3 minutes. Set aside.


In another large bowl, beat the egg yolks with the mixer on medium-high speed until thick, ribbony, and lemon-yellow, about 6 minutes. Add the melted butter, sugar, and vanilla; mix on medium-low speed until combined, about 30 seconds. Add one-third of the dry ingredients and mix on low speed. Add one-third of the buttermilk and mix to combine. Alternate adding the remaining dry ingredients and buttermilk, ending with the buttermilk and mixing until just combined.


With a large rubber spatula, gently fold the whites into the batter, leaving some streaks.

Scoop about 1/2 cup of the batter into each muffin cup—you can fill the cups to the rims. Bake, rotating the pans after 10 minutes, until browned on top and puffed, and a toothpick inserted in the centers comes out dry, 20 to 25 minutes total.

Make the syrup

While the muffins are baking, bring the maple syrup to a boil in a small pot over medium-high heat. Put the strawberries in a medium serving bowl. Pour the syrup over the berries and set aside in a warm spot.

Serve

With an offset spatula, pop the muffins out of the cups and arrange on a platter. Sprinkle with confectioners’ sugar and serve with the syrup.

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. 

Gluten-Free Chocolate Waffles

Chocolate and sour cream make a great flavor combination for waffles. You can top these with fresh berries to serve for breakfast. Or top with whipped cream and strawberries for brunch, or ice cream and chocolate sauce or caramel sauce for dessert. Make fun shapes for special occasions or smaller waffles for the kids by partially filling the waffle iron with batter.

• 
  
  1-1⁄2 cups Gluten-Free All-Purpose Flour
  
  


• 
  
  1⁄4 cup cocoa powder
  
  


• 
  
  1⁄3 cup granulated sugar
  
  


• 
  
  2 tsp. baking powder
  
  


• 
  
  1 tsp. baking soda
  
  


• 
  
  1⁄2 tsp. table salt
  
  


• 
  
  1⁄4 tsp. xanthan gum
  
  


• 
  
  1 cup finely chopped semisweet chocolate or mini chocolate chips
  
  


• 
  
  3 large eggs, separated
  
  


• 
  
  1⁄2 cup (1 stick) unsalted butter, melted, or vegetable oil
  
  


• 
  
  1-1⁄2 cups regular sour cream
  
  


• 
  
  1-1⁄3 cups whole milk
  
  


• 
  
  2 tsp. pure vanilla extract
  
  


• 
  
  Maple syrup, for serving (optional)
  
  

Heat a waffle iron according to the manufacturer’s instructions.

In a large bowl, using a wire whisk, combine the flour, cocoa powder, sugar, baking powder, baking soda, salt, and xanthan gum until well blended. Stir in the chocolate. Make a well in the center and set aside.

In a medium bowl, using a wire whisk, lightly beat the egg yolks. Gradually whisk in the melted butter until evenly combined. Whisk in the sour cream until well blended, then stir in the milk and vanilla extract. Set aside.

In a large bowl, using an electric mixer fitted with the whisk attachment or by hand using a wire balloon whisk, beat the egg whites just until stiff and the peaks hold their shape when the beater or whisk is lifted from the bowl.

Pour the liquid mixture into the well in the flour mixture all at once. Stir just until combined and the flour mixture is moistened. There may be a few small lumps; do not overmix. Add about 1 cup of the beaten egg whites to the batter and fold in to lighten the batter. Add the remaining egg whites and gently fold in just until blended.

Grease the heated waffle iron according to the manufacturer’s instructions. Spoon 3⁄4 cup to 1 cup of batter, or the amount recommended by the manufacturer, into the waffle iron. Use a heatproof spatula to spread the batter all the way to the edges. Bake until the indicator light signals the waffle is done or until the waffle is golden brown. Repeat with the remaining batter. Serve hot with your favorite syrup or topping.

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.

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.

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.

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.