Pancakes

Recipes

Banana Buckwheat Pancakes

By Nicole Lewis | March 7, 2012

Photo: Brenda Wiley

Photo: nc_hiker

Pancakes are the quintessential breakfast food, but they are often made with highly processed flour and sugar, which can leave your blood sugar crashing after a few hours.

For heartier and more balanced pancakes I pair all-purpose flour with buckwheat flour. Buckwheat is gluten-free, high in fiber and protein, and rich in magnesium and other heart healthy minerals. Buckwheat flour is a great substitute for wheat-based flour. It is light, mixes well, and has a distinctive and earthy flavor. It’s a true winner for people with celiac disease or milder gluten intolerances. In this recipe you could nix the all-purpose flour all together and use almond flour or rice flour in its place. Read More

Recipes

Austrian Pancakes (Nockerln) Recipe

By Madeleine Ignon | February 24, 2012

Austrian pancake

Photo: Madeleine Ignon

This might be one of the most satisfying recipes I have ever discovered. I found it in my grandmother’s cookbook and, at my mother’s suggestion (it was a favorite recipe from her childhood), tried it out.

My initial skepticism was twofold: first, I didn’t believe sugar and eggs could make a pancake, and second, I hear the word souffle and I am immediately intimidated. But, in this case the process could not be easier.

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Recipes

Vegan Banana Pancakes Recipe

By Aine Carlin | September 8, 2011

Photo: Aine Carlin

Photo: Aine Carlin

So you think pancakes must be made with eggs, milk and butter? You think that a pancake made without these crucial ingredients is bound to taste bland/rubbery/weird? And you think that a no egg pancake will result in a crumbly, devoid of texture disaster? Furthermore, why on earth would you want to eat an egg-less, milk-less pancake when you’re a. not vegan, b. vehemently opposed to anything remotely healthy and c. you like eggs and milk in my pancakes already – sheesh!

Listen,I feel ya’, I really do. Guess what? I thought them too. I didn’t want a vegan pancake coming anywhere near me at one point in my life and I took Julia Child’s advice a bit too literally when it came to cream and butter. Therefore, I think I am  more than qualified to judge a pancake when it lands on my plate. Read More

Recipes

Maple-Cinnamon Pancakes with Warm Apple Compote Recipe

By Tara O'Keeffe | January 13, 2011

Photo: Tara O'Keeffe

Photo: Tara O’Keeffe

Sunday mornings are what I look forward to all week long. Sleeping in, being lazy, reading The New York Times, and best of all: making a real breakfast. I’m a breakfast fanatic. Unfortunately, running back and forth between work and school makes it nearly impossible to enjoy anything more exciting than instant oatmeal on a weekday.

My go-to, proper breakfast tends to be a fried egg over cheese grits, but when I’m feeling indulgent, I make pancakes. Pancakes are wonderful; they require a few ingredients, cook quickly, and can be topped with a variety of sweet and savory combinations.

This past Sunday I was feeling creative and instead of the traditional batter, added some extra flavor and spice by incorporating cinnamon, maple syrup, and brown sugar. I had a few apples lying around that had seen better days.  I chopped them up, sauteed them with butter, dried cranberries, and maple syrup.  A little kitchen creativity resulted in a tasty warm apple compote to make my pancakes even more indulgent.

This batter can be made ahead and used up to two days later if stored in a tightly sealed container in the refrigerator. The compote will last even longer. You could also top the pancakes with some of my Cranberry-Pear Chutney.

Photo: Tara O’Keeffe

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