Banana nut pancakes, Belgian waffles, egg dishes, coffee cakes and more. Wake up with 15 mouth-watering breakfast recipes from SAVEUR magazine.
Banana Nut Pancakes
In this recipe the bananas are mashed and then put into the batter to distribute their flavor.
Maurice Vermesch baked these waffles (properly called Brussels waffles and, in Belgium, topped with just confectioners’ sugar) at the 1962 Seattle World’s Fair, but only after he sold them at the 1964-65 New York fair did they soar in popularity in this country. Vermersch’s daughter Mariepaule wouldn’t divulge her family’s recipe, but we think we’ve come very close. One tip she did reveal: Aunt Jemima self-rising flour produces a flavor that is the most like that of the original waffle.
The addition of seltzer water and yogurt to the batter lends these pancakes a light texture, a mild tang, and a smooth consistency.
Boiling the potatoes ahead of time and letting them cool completely allows them to cook faster and brown better. See the Recipe for Home Fries »
Scrambled Eggs with Truffles
An easy way to perfume your eggs with the earthy and decadent scent of black truffles. See this Recipe
Artichokes with Scrambled Eggs
In Syria, this simple breakfast dish is usually served as a homey scramble. See this Recipe
This dish is not only appealing to the eye, it’s delicious to the taste buds. See this Recipe
More common names for this easy breakfast recipe are eggs in a pocket, one-eyed jack, and baby in the hole. If you prefer your egg over easy rather than sunny side up, crack it into the hole in the bread right after you put the bread into the skillet.