A stack of hot steaming pancakes fresh from the griddle is a staple on the Sunday brunch table.  They are infinitely adaptable to every palate, yet easy to make with ingredients you're always certain to have on hand-- a sure bet.

We love them for any occasion, so we're pleased to share with you two of our very favorite recipes!

Elegant Thin Crêpes
Beat egg in a medium bowl with a whisk or spoon.  Add milk and salt, then sifted flour.  Whisk to a smooth, thin consistency.

Add a teaspoon of cooking oil to your skillet at medium high heat.  Pour a medium ladle full of batter into the heat pan and rotate around to spread into a smooth circle.  If necessary, coax the batter to the edges with the backside of the ladle.

Flip the crepe when defined bubbles form on the surface and the underside is a creamy golden color, approximately 30-60 seconds.  Heat an additional 20-30 seconds to allow the second side to brown, then transfer to a holding dish and repeat.

Makes 6-8 medium crêpes.




Variations

* make a creamy stuffing of ricotta, cinnamon sugar and freshly ground black pepper; top with seasonal fruits.  We recommend peaches!
* try a savory stuffing of sautéed mushrooms, onions, and chopped cooked bacon
* top your crêpe with vanilla ice cream, sliced banana, and melted chocolate for a fun variation on a sundae





Fluffy Old Fashioned Pancakes
Sift dry ingredients in a medium bowl.  Whisk egg in a separate bowl, then add the remaining wet ingredients and mix.  Make a well in the flour mixture and pour the egg mix in.

Whisk to blend thoroughly, then allow the batter to sit for a few minutes as you heat your griddle.  This allows the baking soda to activate and guarantee those fluffy light pancakes Grandma was famous for.  After resting 4-5 minutes, the mixture should resemble a light mousse when you scoop in with a spoon.

Heat a teaspoon of cooking oil in your skillet and heat to medium high.  Add batter by small ladle-fuls, according to the size you prefer your pancake.  You can rotate the pan to spread the batter some, but do not use your ladle as this will affect the texture.

Allow to bake for 30-60 seconds, then flip as soon as the backside has a beautiful brown color.  Bake on the second side until just done and then transfer to a holding dish.

Makes 6-8 medium or 10-12 small pancakes.



Variations

* add a mashed banana to the recipe for a delicate flavor.  Take care to allow the batter to sit a little longer as the banana will weigh it down some.  Watch the bake time as it may be a little shorter than usual
* top your stack with cottage cheese and a handful of shelled sunflower seeds (Grandpa's favorite!)
* Banana Nut pancakes are a cinch - top your stack with sliced banana, fresh whipped cream and chopped walnuts!
* Props: we found the base for this recipe on AllRecipes.com, which is good because Grandma always made her griddle cakes by eyeballing and approximations (how does she do that?)

What's your pancake secret?

All images by Ali de Bold