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7 Pancakes For Fat Tuesday

Posted: 02/21/2012 8:13 am

For those of us who won't be in New Orleans this week for Mardi Gras, there are always pancakes. We don't take this consolation prize lightly at Food52, where these confections come in many wonderful shapes and sizes. This Mardi Gras, put your regular pancake recipe on the back burner, and mix in a few of our sweet and savory favorites. 

  • For more savory pancakes, check out these Editors' Picks from our potato pancake contest.
  • If you love the idea of having breakfast at dinnertime, you might want to try this idea for another weekday dinner.
  • Got a question in the kitchen? The Food52 Hotline is here to help!

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  • David Eyre's Pancake

    This recipe comes from "The Essential New York Times Cookbook," and appeared in the <em>Times</em> in 1966. Forty years later, readers are still making the pancake with no less bliss. What keeps cooks faithful to one recipe is often some confluence of ease and surprise. Eyre's pancake possesses both. A batter of flour, milk, eggs and nutmeg is blended together, then poured into a hot skillet filled with butter and baked. Anyone confused? I didn't think so. - Amanda <em><strong><a href="" target="_hplink">Get the recipe</a></strong></em> <em>Photo: Sarah Shatz</em>

  • Perfect Pancakes

    A pancake shouldn't always depend on syrup, and here's a terrific example of one that does not. You begin by browning a couple of tart apples first in butter, second in maple syrup. Then you fold these right into the batter, creating a delicious one-stop-shopping pancake. All you need is a slick of good salted butter. Sweet enough uses a handy technique for the batter, beating it in a mixer until it's as frothy as an ice cream soda -- whether it's imaginary or real, the bubbles seem to lift the cakes to ethereal heights. - Amanda & Merrill <em><strong><a href="" target="_hplink">Get the recipe</a></strong></em> <em>Photo: Sarah Shatz</em>

  • Lemony Cream Cheese Pancakes

    For those who crave the purity of a plain pancake but occasionally find themselves wanting more, ENunn's recipe might be the perfect compromise. Lemon's perfume (from both the juice and zest) permeates these light, fluffy buttermilk pancakes, but the real magic lies in the addition of one key ingredient: chunks of cream cheese are blended into the batter until they are reduced to about pea-size, later resulting in salty, creamy pockets scattered throughout the cooked pancakes. The trio of lemon, cream cheese and tangy sweet blueberries is subtle yet seductive -- a combination that can only be improved upon with a generous slathering of excellent quality maple syrup. - Amanda & Merrill <em><strong><a href="" target="_hplink">Get the recipe</a></strong></em> <em>Photo: Sarah Shatz</em>

  • Golden Panko Latkes With Sour Cream And Chives

    We have a soft spot for cooks who tinker with classic recipes, retooling the periphery without over-altering the core. That's what Micki Barzilay did with her latkes. The panko coating amplifies the dry-leaf crispness you want in a latke. And Yukon Golds have plenty of moisture and sugar so once they're fried up, they toast handsomely on the edges, while at the center of the pancake, the potato strands remain silky and discreet. - Amanda & Merrill <em><strong><a href="" target="_hplink">Get the recipe</a></strong></em> <em>Photo: Sarah Shatz</em>

  • Okonomiyaki

    Eggy and crisp, Midge's Kyoto-style pancakes are studded with plump morsels of tender shrimp and threaded through with ribbons of cabbage and rings of scallion. The savory batter is enriched with a dash of sesame oil and soy sauce, and the accompanying soy and sriracha mayo is a zippy accent -- we tore off bite-sized pieces of pancake and dunked them in the sauce before gobbling them down. - Amanda & Merrill <em><strong><a href="" target="_hplink">Get the recipe</a></strong></em> <em>Photo: Sarah Shatz</em>

  • Egg Pancakes

    These pancakes make a perfect quick morning breakfast. Prep your batter overnight, and the rest is a snap. In a few minutes you have a tasty breakfast that is also fun to eat. Hardlikearmour suggests serving these with brown sugar, but we think they'd go well with almost anything so feel free to get creative with sweet or savory toppings. - Stephanie <em><strong><a href="" target="_hplink">Get the recipe</a></strong></em> <em>Photo: Jennifer Causey</em>

  • Lemony Cheese Blintzes

    These blintzes are light, lemony and not too sweet. Our office mate Avi shared the recipe with me, which is his grandmother's, and I've been wanting to make it for months now. I finally did, and let's just say I'll be making it for years to come. - Merrill <em><strong><a href="" target="_hplink">Get the recipe</a></strong></em> <em>Photo: James Ransom</em>


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