These Blueberry Buttermilk Pancakes have people waiting in line at Marston's Restaurant, Pasadena.
For consistency, cooks at Marston's, prefer canned Maine blueberries in syrup; we like fresh blueberries in their batter too. Serve these pancakes with butter and warm maple syrup.
Cooks at La Note in Berkeley, California, swirl a little of the jamlike coulis on top of the pancakes. You can make the coulis up to 1 week ahead; chill airtight. Also offer butter and syrup with the pancakes.
This is our adaptation of Crest Cafe's (San Diego, California) lemon-ricotta pancakes, which are served with fresh strawberries and bananas. Top the bananas with a sprinkling of grated lemon peel and offer warm maple syrup to drizzle over the fruit and cakes. Get the recipe
James Carrier
7 of 20James Carrier
Strawberry Pancake Roll-ups
This is our version of a popular spring breakfast special at the Buffalo Cafe in Whitefish, Montana.
Thin and tender, the pancakes are rolled around a strawberry pink filling. You can make the strawberry sauce and cream cheese mixture (steps 1 and 2) up to 2 days ahead; cover separately and chill.
If desired, sprinkle about 1 teaspoon chopped pecans on each pancake after adding banana slices. Serve pancakes with butter and warm maple syrup or a dusting of cinnamon-sugar.
The West’s version of the German (or deutsche—which morphed to Dutch) pancake has been a favorite with Sunset readers for generations; this one goes back to 1977.
In many ways, making pancakes couldn't be simpler – at their most basic level, they consist only of flour, leavening, eggs, liquid (most often in the form of milk or buttermilk), and sometimes melted butter or oil.
But there are a few simple techniques that ensure turning out a perfect pancake every time.
Mascarpone French Toast with Warm Blackberry Syrup
The kayaking outfitter who shared this outrageously good recipe with us cooks it over an open fire or on a camp stove, but it works beautifully on a kitchen stove, too.