Get Started

Fire Up the Griddle

There are few foods that will get you sliding down the banister quite as fast as pancakes and waffles — even the most bleary-eyed will skip the snooze button. And served alongside crisp bacon (or, heck, with crisp bacon folded in) and drenched in real maple syrup, they’re the perfect weekend meal. Here are a few of our recent favorite recipes:

Apple Sausage Pancakes


1 1/2 c. flour

2 1/2 tsp. baking powder

1 tsp. salt

1 Tbsp. sugar

1 egg, beaten

3 Tbsp. melted butter

1 c. whole milk or buttermilk

D’Artagnan Chicken and Apple Sausage


Cook the D’Artagnan Chicken and Apple Sausage in a hot pan, allow to cool, crumble and set aside.

Combine dry ingredients in a bowl and stir thoroughly. Add egg and butter, and then stir lightly. Add milk and whisk just enough to combine ingredients.

Melt about a teaspoon of butter over medium-high heat. Ladle on the batter, add sausage to the still-uncooked top, and then brown both sides.

Drench in maple syrup to taste, and enjoy one of the ultimate breakfast foods.


Cheese Jalapeño Waffles

Though you might not have had spicy waffles before, this delicious recipe is sure to wake you up.


2 c. all-purpose flour

1 c. grated or diced cheese (depending on if you like a glob of cheesy surprise in your waffles, or want it a little more integrated). Feel free to grate to your heart’s content without measuring. A strong Alpine cheese is best to offset the spiciness of the jalapeno and the sweetness of the syrup.

1 diced jalapeño, seeded if you’re WEAK

1 tsp. sugar

1 Tbsp. baking powder

1/2 tsp. salt

1 2/3 c. milk

1/3 c. melted butter

2 large eggs

Note: If you are unsure of whether or not to seed your peppers, you can warm the milk on the stove, take it off the burner and steep the seeded diced jalapeno in the milk for 10 minutes. Taste the milk and if it needs more spice, add in the quantity of seeds and ribs you desire to kick up the heat.


In a large bowl, mix together the flour, cheese, sugar, baking powder, salt and jalapeño. Add the eggs, milk and butter, and stir until just combined and moistened.

Cook waffles according to the directions for your waffle maker.

Serve immediately with syrup while waffles are still warm, or let cool on a wire rack to keep the bottoms from getting soggy.



A recent brunch order of Apple Johnny Cakes at Brooklyn Star in Williamsburg inspired some staffers to look into more traditional takes on this distinctly American dish. The cornmeal makes for a more rustic texture, and the density of johnnycakes makes them particularly satisfying.


2 slices bacon, diced

1 c. yellow or white corn meal

1 tsp. salt

1 tsp. sugar

1 1/2 c. boiling water

Maple syrup as desired


In a hot pan, cook the diced bacon until crisp. Set aside the bacon and drippings.

Combine dry ingredients in a bowl. Stir in the boiling water with a whisk until the batter is smooth and thick.

Heat the bacon drippings on a griddle set over a medium-high flame. Ladle the batter onto the griddle; these should be smaller than your average flapjack, so only use about 1/4 c. for each. Cook until golden brown with crispy edges.

Sprinkle with the bacon, and serve covered with plenty of maple syrup.


Olive Oil Pancakes

This recipe comes from José Andrés’ book, Made in Spain: Spanish Dishes for the American Kitchen. While it might initially sound a bit strange to use olive oil in a breakfast food, think back to any olive oil cakes you’ve ever sampled. It makes for moist, rich bites, and the flavor works surprisingly well.


1 3/4 c. all-purpose flour

2 Tbsp. sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 egg, lightly beaten

1 1/2 c. buttermilk

1/4 c. Extra-virgin olive oil, plus more if necessary

1/2 c.  dark chocolate broken into small pieces

1/4 c. honey

Fresh mint leaves


Mix the flour, sugar, baking powder, baking soda and salt together in a mixing bowl. Whisk in the egg, buttermilk and 2 tablespoons of the olive oil until you have a smooth batter, then stir in the chocolate pieces.

Heat the remaining 2 tablespoons of olive oil in a medium sauté pan over medium-low heat. Ladle 1/4 cup of the pancake mixture into the pan and cook until golden brown. Flip the pancake with spatula and cook until golden brown on the second side. Transfer the pancake to a warm oven. Repeat with the remaining batter, adding more olive oil to the pan as needed.

To serve, drizzle the pancakes with honey and garnish with mint.

TastingRoom Get Started

Top Stories