BREAKFAST: SIMPLE WAYS TO TRANSFORM YOUR MORNING PANCAKES

Nothing says “OMG, it’s the weekend!” like pancakes. Someone has taken the time to get up before you, cook them, toss the first one because it’s always horrible, and deliver crisp-edged discs of sweet dough to you in bed, at the table, or while you’re watching cartoons. (Come on, we’ve all been there.) Or maybe that person is you, and you love your people enough to ensure that they wake up to the scent of pancakes.

There’s no need to eat plain Jane pancakes when there’s a whole world of options out there, though. Here are a few of our favorite flapjack add-ons, because while a good thing is good, why not go for great? 

Bacon

Crumble bits of cooked bacon into the batter, or—if you’re feeling like a champ—pour batter over whole cooked slices. Bacon, syrup, pancakes, in one fell breakfast treat.

 Orange
If you’re a citrus fan, you can add bits of orange zest or a splash of juice to the batter itself. Maybe go for sugar or honey instead of syrup on this one; citrus and honey are familiar friends.

Chocolate Chips

Classic for a reason. Add as many as you want, again at the batter stage. And hold off on syrup; a flurry of powdered sugar and a fat slab of butter are the way to go, so you can more easily taste the chocolate.

Blueberries

You feel that much healthier when you get fruit into the batter, and blueberries add an excellent texture sensation—all juice and pop—when they are pancake-i-fied.

Raspberries 
Raspberries add color, tartness and all-around delight. Be sure to chop them small or puree them. If you do the latter, add them to the batter with a tiny bit less liquid than you’d otherwise use.



Peaches
Peaches are the epitome of summer, and chopped small they lend textural interest and natural sweetness.

Bananas

Rare is the child who doesn’t flip for a banana pancake. Adults have a tough time resisting their charms, too. Slice the bananas thin, adding them to the pancake while on the griddle for looks. You can also mince them and add them to the batter, if you prefer.

Ricotta

There’s an inimitable lightness to a ricotta pancake; try swapping out the milk in the recipe below for ricotta, and drizzle in a bit of milk if the batter looks too thick. Top them with honey or a spoonful more of ricotta, hit with a light dusting of black pepper. (Trust us.)

Eggnog
Around the winter holidays, swap the milk portion of your recipe for eggnog. Garnish with grated nutmeg and cinnamon for the most Christmas-y brunch we can imagine.

Granola

Quick pancakes get a wholesome (and just the right amount of hearty) with oatmeal, walnuts, honey and cinnamon. 

BREAKFAST: STOP WAFFLING. EAT MORE WAFFLES

Pancakes are great and all, but sometimes you need a waffle. A crispy, crunchy waffle that stands up to drippy toppings. A hot, steaming waffle with a pat of butter melting at its center. A waffle that makes getting out of bed worth it.

But a waffle is not waffle is not a waffle. You have choices. Different versions of this breakfast (and sometimes snacktime) treat abound, and we’re not even including those fast food abominations.

So which is waffle is right for you? Read on and decide for yourself.

American Waffles

Photo credit: Flickr/TheCulinaryGeek

The distinguishing feature of an American waffle is its batter, which is fairly simple: the recipe normally contains just baking powder, milk, butter, sugar, eggs, and salt. Crisp on the outside and fluffy on the inside, it’s the baseline against which we judge all other waffles.

Belgian Waffles

Photo: StockFood

Although waffles have been popular in Belgium since the 19th century, Belgian waffles really took off in 1964 when restaurateur Maurice Vermersch sold something called “Brussels” waffles at the New York World’s Fair. When his customers didn’t realize Brussels was in Belgium, Vermersch changed the dish’s name to “Belgian” waffles.

Belgian waffles are fluffier and have deeper cups than their American cousins. They’re usually leavened with yeast, which gives them a slightly tangy flavor. 

Chinese Gai Daan Jai, or Eggettes

Photo credit: Flickr/cherrylet

A popular Hong Kong street food, gai daan jai are essentially waffles that look like fluffy eggs strung together with crunchy batter. (That’s why they’re also called eggettes.) They’re made with a sweet, egg-based batter and baked in a griddle with egg-shaped indentations. And they’re adorable.

Vietnamese Pandan Waffles

Photo credit: Flickr/Alpha

These Vietnamese pancakes get their signature green color from pandan, a non-flowering plant native to Southeast Asia that boasts a nutty flavor. The batter is usually sweetened with coconut milk and thickened with both all-purpose and rice flour.

Dutch Stroopwafels

Photo credit: Getty Images

Dutch stroopwafels are really more like cookies than waffles: two crispy, cinnamon-spiced wafers sandwich a smattering of thick syrup. The first stroopwafels were made in Gouda in the Netherlands, also known for its cheese.

Liège Waffles

Photo credit: Flickr/iriskh

Liège waffles hail from Belgium, but they’re distinct from Belgian waffle on several counts. The former are immediately recognizable for their irregularly shaped edges, which are quite unlike the rigid angles of a Belgian waffle.
The liège waffle’s batter is also different; it’s more similar to brioche bread batter. Also, its key ingredient is Belgian pearl sugar, which caramelizes and give the waffle a crisp exterior.

German Bergische Waffles

Photo credit: Getty

Bergische waffles originate from Bergisches Land, a woodsy region in Western Germany. They’re usually made in the shape of a heart, they’re  crispy, and they’re often served with cherries and cream or rice pudding. Yum.

So, which looks best to you? 

Quit waffling and eat a waffle