The batter for these thin, spongy semolina pancakes is made in a blender. They're cooked on a skillet just like American-style pancakes with one big difference — no flipping! Technique tip: Cooking ...

Toasting the milk proteins in butter brings out a complex, nutty flavor that will make virtually any baked good so much better. For next-level flavor, I brown the butter in my chocolate chip cookies, ...

Apple cider syrup is the dirty martini of pancake syrups. Pure maple syrup may be the delicate, classic choice, but there’s a certain kind of wayward satisfaction when you make a syrup out of ...

Brunch is on, and we’re not phoning it in. These recipes are all about French toast, pancakes, and waffles that actually ...