It used to be that flapjacks were made from a cornbased batter, this being the major distinction between them and their close cousin pancakes, which were made from a wheat flour–based batter. Today the two terms are roughly synonymous, though I love the heartiness that the term flapjacks implies, and the three that we stack up per serving are more than enough to satisfy even the hungriest Bar Americain bruncher. That said, the buttermilk in the batter makes the flapjacks light and fluffy, as does taking care not to overmix the batter and giving it ample resting time before you start cooking. Instead of folding the tasty extras into the flapjack batter, I load warm maple syrup with the good stuff—crunchy pecans and sweet apricots. Apricot season is short, and finding really flavorful ones is not always easy, so I use dried apricots in the syrup, rehydrating them in simple syrup and then roasting them. The sugars are slightly caramelized in the process, and the fruit’s sweet, slightly tart flavor is magnified.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.