Pancake

These tasty treats were inspired by steakhouse flavors. For those who observe the kosher prohibition against serving meat and dairy together, they're delicious on their own. If you don't keep kosher, try them alongside grilled and roasted poultry and meat.

Cod and potato are the cornerstones of one of the classics of American cooking: fish chowder. Here they take on a new form as the basis for these distinctly New England potato pancakes.

Inspired by aloo paratha, Indian potato bread, these pancakes are loaded with flavorful herbs and spices.

Round out your breakfast: Add 1 cup steamed skim milk (heat on stove or in microwave until milk starts to froth) topped with 2 tsp nutmeg and 1 tsp honey.

Saturday breakfast. From Lake Austin Spa Resort in Austin, Texas. These Southwestern-style pancakes (with antioxidant-rich blueberries) run rings around an a.m. bagel. Executive chef Terry Conlan uses dried or frozen berries when fresh aren't available. Invite pals over and whip up an impressive stack.

These hearty, highly addictive pancakes are an ideal start to an active day. For easier outdoor cooking, mix the dry ingredients before you leave.

Crêpes au cidre
These are not the thin, delicate crêpes you may be used to. Made with baking powder, they are rustic-style: heartier and a little thicker — and perfectly suited to soaking up plenty of sweet syrup. Hard cider (fermented apple cider) can be found in the beer section of most supermarkets.

Light and fluffy, these impressive desserts look, smell, and taste extraordinary — meringue gives them a cloudlike texture, while quince adds a delicious fragrance and beautiful pink hue. And they're very manageable for a small dinner party if you make your crêpes and prepare the quince ahead (see cooks' note, below). Bring them both to room temperature when you sit down to dinner; when it's time for dessert, you'll only need to beat your egg whites and assemble the soufflés for baking.

These tender and not-too-sweet cakes fall somewhere between an American flapjack and a crêpe. Though they're traditionally served for dessert, we love them for a special winter breakfast, generously dusted with cinnamon sugar.

Palacsinta When crêpes entered the American consciousness, they had an air of fussiness about them. But the truth is they're very easy to make — and a regular nonstick skillet and ordinary spoon work just as well as any crêpe pan or tiny specialty ladle. This Austro-Hungarian dessert strikes just the right balance of lightness and sweetness.

Masala Dosas
With its fermented dough whirled into a crêpe-like exterior and its rich filling of curried potato, this classic Indian dish achieves a unique balance. The urad dal, black mustard seeds, and curry leaves are available at kalustyans.com.

To make these celery root latkes a little easier, you can shred the potatoes, onions, and celery root in a food processor with the shredding disk.

There are many kinds of Korean pancakes, but bindaedok, made with yellow mung beans and whipped eggs, have a light, airy texture. They are very versatile, and work well as an hors d'oeuvre, side dish, or vegetarian main course.

Can be prepared in 45 minutes or less.

I always choose a fresh salmon caviar over lumpfish when price is a factor.

This version of blini—a tribute to the Russian communities throughout the New York metropolitan area—is fast because it does not require yeast. If buckwheat flour is unavailable, whole-wheat flour makes a good substitute.