Pancakes! It is safe to say that besides ice cream, pancakes are my favorite food. Is that entire sentence strange coming from a gluten- and dairy-free baker? Probably. In any event, here it is, a recipe with all the buttery goodness added right in. Please note: I like my pancakes extremely thin, so expect that from this recipe. If you want them meatier, just add 1/3 cup more flour. You want another no-brainer of a recipe to go along with this one? How about the sweet aftertaste and the mildly chunky texture of banana mashed up against the crunchy outlines of the pancake crust and enveloped inside a slight billowy center? Take the day off work already! Personally—and by that I mean in this recipe—I sometimes add pre-mashed bananas so as to create a subtle fruit-to-batter mélange. But if you’re some sort of breakfast bungee-jumper or whatever, you could hack them up rough-like and have a deliciously rocky stack.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
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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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
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This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.