Sprouted Chickpea Socca with Herb Salad and Yogurt. Ryan Liebe
In many Catholic and Anglican communities, particularly in the UK and Ireland, pancakes or similar rich breads are consumed on Shrove Tuesday before the Lenten fast begins, but there are also plenty of other reasons to eat pancakes for breakfast—or for any meal. If you like your pancakes sweet, try covering them in dulce de leche, fresh fruits, or lemon crema. If savory is more your thing, we’ve got the perfect Korean scallion pancakes, cottage cheese pancakes, and mung bean pancakes that will take this popular breakfast food from breakfast to dinner. No matter how you like your pancakes, we’ve got the 13 best ways to enjoy them.
A thick yet fluffy pancake full of creamy bananas, smooth hints of pear, and crunchy pine nuts over a heap of cool crème fraîche. “This is good with any ripe banana,” Mallmann says, so if you have extra-sweet varieties besides the ubiquitous Cavendish available, use them. Get the recipe for Grilled Banana-Pear Pancake » Matt Taylor-Gross
These crispy fried scallion pancakes from chef Hooni Kim, traditionally paired with a refreshing makgeolli, or Korean rice beer, can be a vehicle for any number of ingredients. Instead of, or in addition to, the scallions, you can fill pajeon with garlic chives, ramps, chrysanthemum leaves, small squid, shrimp, thin slices of Korean chile, or julienned carrots. To get the pancakes as crispy as possible, make sure the batter is very cold and the pan smoking hot and slicked with plenty of oil. Get the recipe for Korean Scallion Pancakes (Pajeon) » Jason Lang