We all know that crêpes come from France, right? Brittany, to be exact. But did you know that the word crêpe actually originates from the Latin word, crispus, which means curled?

I guess this is fitting, considering that crêpes are typically rolled up, like big cigars, around some sort of sweet or savory filling. But there are so many unique ways to present them, and they answer to so many names.

OK, maybe they don’t actually answer you when you call them, but cuisine often DOES talk in some way or another, having a story to share, or a rich history to carry.

read the rest of this entry »

You’d never know that this is just our gluten-free pancake and waffle recipe disguised with a little chocolate, would you?

Oh yeah, and how many of you dare to let your breakfast take a walk on the naughty side? At what point does decadence need to become dessert? Are there any rules regarding this in your home?

read the rest of this entry »

What’s the biggest thing that stops you from baking?

Lack of inspiration?

I doubt it. For most of us, the usual mantra is “So many recipes, so little time…”

AH-HA! “So little time.” Between work, keeping the family on schedule, meal prep, and exercise (critical for those of us who love to bake and EAT), there’s barely a spare moment Monday through Friday.

Even weekends seem to disappear in a cloud of laundry, kids’ sports, and errands.

What’s a dedicated baker to do?

When the baking urge hits, and you really, really don’t have even an hour to spare – bake FAST.

Here’s how.

read the rest of this entry »

Did you ever hear of a Dutch Baby?

How about a Swedish Puff?

David Eyre’s Pancake?

All three of these titles refer to a tender, eggy, oversized pancake, as wonderful to eat as it is spectacular to look at – and fast/easy to make.

read the rest of this entry »

Every time I see a picture of pancakes, I want to drop everything, run into the kitchen, and whip myself up a quick plateful.

So why is it that I only make pancakes about once a year – if that?

There’s nothing so compelling as a hot-off-the-griddle pancake, spread with soft butter and drizzled with thick, dark Grade B maple syrup.

Or, in the case of the pancakes pictured above: tangy-sweet lemon syrup.

So what stops me from making pancakes?

read the rest of this entry »

High-rising, whole wheat blueberry muffins…

Light, tender whole-grain pancakes…

Ooey-gooey buttermilk cake…

What do all of these treats have in common?

read the rest of this entry »

Who doesn’t love pancakes?

No one, right? From kids to their parents – and grandparents – everyone is a flapjack fan.

read the rest of this entry »

Aren’t these the most lemony looking pancakes you’ve ever seen?

Bright as a summer sun, their color comes from eggs, and whole-grain cornmeal, and grated lemon peel. A totally golden triple play if ever there was one.

One thing these pancakes DON’T have: wheat flour.

read the rest of this entry »

“Vive le pain perdu!”

That’s the headline on the email that delivered this blog to your inbox.

That is, if you get our emails; and if you don’t, what are you waiting for? Online-only specials, links to the latest recipes and blogs… c’mon, sign up!

But back to that pain perdu.

read the rest of this entry »

The perfect pancake.

Fact, or fiction?

For such a simple dish – flour, milk, salt, butter, eggs, and leavening – there are certainly a plethora of recipes out there. And not just variations (read: blueberry, chocolate chip); but hundreds and hundreds of recipes for just… plain… pancakes.

read the rest of this entry »