Latest recipes with photos
Tom's Favourite Chocolate Chip Pancakes
Chocolate chip pancakes from scratch with a hint of cinnamon and vanilla. Fluffy, kid-approved breakfast that hits the table in 30 minutes flat.
The Perfect Pancake
Pancake batter that turns out tender, fluffy stacks every time, with melted shortening for diner-style softness and a quick stovetop cook.
Chocolate Pancakes
Eggy little chocolate pancakes that double as breakfast or sandwich cookies. Quick to mix, fast to cook, and finished with chocolate sauce or sandwiched with buttercream once chilled.
Miss Hulling's Potato Pancakes
Crispy potato pancakes from a simple batter of grated potato, egg, onion, and flour, pan-fried golden in a shallow pool of fat. Serve them piping hot with applesauce or a dollop of sour cream.
Kansas Sorghum Griddle Cakes
Sorghum griddle cakes are fluffy gluten-free and dairy-free pancakes made with nutty sorghum flour and a starch for lift. No milk needed, and the batter thins to any consistency you like.
Phyllo Nut Rolls
The combination of orange and spices paired with dark chocolate makes these pretty cookies from Mary LaRock of Waukesha unique and delicious. Their interesting shape enhances any cookie platter.
Baklava
Baklava with shatter-crisp phyllo, ground walnuts and almonds, and honey syrup steeped with lemon and orange slices. The classic Greek pastry done properly, in shimmering diamond-cut squares.
Chive Potato Pancakes with Smoked Salmon & Golden Caviar
Crispy potato pancakes studded with fresh chives, topped with silky smoked salmon and golden caviar. These elegant latkes turn simple russet potatoes into sophisticated brunch fare.
Quick & Easy "Energy" Bars
Just a yummy treat if you want something sweet.
Fluffy Pancakes
Fluffy buttermilk pancakes use baking soda and brown sugar for a tall, tender stack. The buttermilk and lumpy batter trick gives that diner-style fluffy lift every time.
Protein Pancakes
Protein pancakes blend whole-wheat flour, bran, ground oats, and soy flour for a fiber-packed stack with 14 grams of protein per serving. Hearty, nutty, and built to keep you full past lunch.
Bakestone Pancakes
Welsh bakestone pancakes (also called Welsh cakes' simpler cousin): four ingredients, no leavening trickery, cooked on a hot griddle until bubbles form. Serve warm with butter, honey or jam.
Chocolate chip pancakes from scratch with a hint of cinnamon and vanilla. Fluffy, kid-approved breakfast that hits the table in 30 minutes flat.
Pancake batter that turns out tender, fluffy stacks every time, with melted shortening for diner-style softness and a quick stovetop cook.
Eggy little chocolate pancakes that double as breakfast or sandwich cookies. Quick to mix, fast to cook, and finished with chocolate sauce or sandwiched with buttercream once chilled.
Crispy potato pancakes from a simple batter of grated potato, egg, onion, and flour, pan-fried golden in a shallow pool of fat. Serve them piping hot with applesauce or a dollop of sour cream.
Sorghum griddle cakes are fluffy gluten-free and dairy-free pancakes made with nutty sorghum flour and a starch for lift. No milk needed, and the batter thins to any consistency you like.
The combination of orange and spices paired with dark chocolate makes these pretty cookies from Mary LaRock of Waukesha unique and delicious. Their interesting shape enhances any cookie platter.
Baklava with shatter-crisp phyllo, ground walnuts and almonds, and honey syrup steeped with lemon and orange slices. The classic Greek pastry done properly, in shimmering diamond-cut squares.
Crispy potato pancakes studded with fresh chives, topped with silky smoked salmon and golden caviar. These elegant latkes turn simple russet potatoes into sophisticated brunch fare.
Just a yummy treat if you want something sweet.
Fluffy buttermilk pancakes use baking soda and brown sugar for a tall, tender stack. The buttermilk and lumpy batter trick gives that diner-style fluffy lift every time.
Protein pancakes blend whole-wheat flour, bran, ground oats, and soy flour for a fiber-packed stack with 14 grams of protein per serving. Hearty, nutty, and built to keep you full past lunch.
Welsh bakestone pancakes (also called Welsh cakes' simpler cousin): four ingredients, no leavening trickery, cooked on a hot griddle until bubbles form. Serve warm with butter, honey or jam.
