This savory pannekoek almost resembles a pizza. [Flickr: Greta B.] It's important to know all the members of the pancake family. Pannekoeken are Dutch-style pancakes that, like crepes, can go the sweet or savory route, but have a little more heft since they're filled with anything from mushrooms and bacon to Gouda and apple slices. It's kind of like an omelette except with a pancake foundation. They're also enjoyed plain with just some butter and sugar or stroop (syrup) on top. The San Francisco Chronicle had a nice profile on the anytime-meal yesterday. The recipe for the plain pannekoek is easy, just an eggs-milk-flour-salt batter, and the fillings are up to you. Related Tips for Making Perfect Pancakes Stroopwafels... More

[Photograph: Dan Jackson] In his photograph Builders Breakfast, Dan Jackson shows how really, really, really tiny people might eat a fried egg on toast. This photograph is part of a series called "Little Folk," available as prints in Jackon's Etsy shop. (If the concept looks familiar, you have probably seen Minimiam by Akiko Ida and Pierre Javelle.)... More

This breakfast-making contraption recently designed by Yuki Suzuki can whip up omelets, butter toast, brew coffee, and squeeze fresh orange juice. It was made out of record players, alarm clocks, and other miscellaneous household items. Though the guy in the video explains the crazy Rube Goldbergian process in Dutch, you really don't need words to appreciate an egg rolling down a slide and paint roller slathering butter onto toast. (And if you do speak Dutch, maybe there's a part about leaving out the bacon?) Watch the video, after the jump.... More

[Photograph: Tia Kim] During her visit to Seoul, South Korea, Serious Eats contributor Tia Kim of Bionic Bites unexpectedly came across a great complimentary Korean breakfast at her hotel, Artnouveau City, that would make me rethink my non-breakfast-eating ways if I had easier access to the same dishes: Everyday there was junbok jook (전복죽, abalone rice porridge), a huge stone vat of bubbling kimchi jigae (김치찌개, kimchi stew) with pork belly, kim (김, roasted seaweed), rice, and some sort of japchae (잡채, stir-fried noodles with meat and vegetables) or haemul japtang (해물잡탕, seafood and vegetables in a thick soy ginger garlic sauce) with lots of oyster mushrooms, which, by the way, was my favorite. The oyster mushrooms in Korea... More

[Flickr: bookgrl] A friend of mine recently admitted to her daily cereal approach: water instead of milk. Sounds disgusting, she knows. But as a compulsive cereal eater—she eats two bowls a sitting, both at breakfast and for afternoon snacks—all that milk intake was too much. Sure, water will never be as good as the milk alternative (which she allows herself on Sunday mornings) but if you want the moisture without the milk, she offered some tips. Avoid the flake family. (Honey Bunches of Oats, Frosted Flakes, etc.) No Raisin Bran. Under any circumstances. Yes on clusters, freeze-dried fruit, and other chunky additions (Special K with Berries, granola, etc.) Yes on checkerboard squares (Chex, Life, etc.) Avoid drinking the leftover... More

[Photograph: Robyn Lee] Lisa Yockelson toys with many waffle recipes in this Washington Post piece before finding "the best"—and it involves fifteen ingredients. A few notches beyond Bisquick, this recipe calls for: all-purpose flour, whole-wheat pastry flour, oat flour, spelt flour, cornmeal, and flaxseed meal, among other ingredients. At last, the expression of the flours and meals, balanced by enough liquid and the protein-fat content of the whole eggs, raised with the right type and level of leavening agents (here, a mixture of baking powder and baking soda), and turned into a batter with a few swift strokes, is ready to be griddled between the grids of a hot waffle iron. The fairly deep, Belgian-style irons are the best,... More

"They're even worse than normal muffin bottoms." [Photographs: Robyn Lee] Nothing about Eggo Mini Muffin Tops are right. Though adorable at first—because the only thing cuter than muffin tops are mini muffin tops—they fail at life. Flat and poof-less, they're not even trying hard to be authentic muffin humps. Stick with the left side. The four stuck-together "tops" come in both blueberry and chocolate-chip varieties. Waiting for them, you smell that familiar Eggo aroma and think, how bad can toasted, not especially healthy breakfast treats be? "Best Part of the Muffin," advertises the box. So true, you think, recalling the famous Seinfeld episode when "Top of the Muffin To You" dumps all the rejected stumps in front of the homeless... More

In the series Working Class Foodies from online food network Hungry Nation, brother and sister Max and Rebecca Lando prepare meals for under $8 per person using local and seasonal ingredients in New York City. In their latest episode, they show you how to make granola and fruit compote with blueberries and peaches. Combined with yogurt from the farmers' market, the result is an eggless breakfast dish for $4.75 per person. Watch the video after the jump.... More

[Photograph: And Then I Do The Dishes] At Serious Eats, we're of the opinion that it's always a good time for oatmeal. (Chalk it up to a disproportionate number of obsessives in the office.) But we're now moving into oatmeal season proper, and these oatmeal buttermilk muffins, from And Then I Do The Dishes, look like a perfect fall breakfast. "They were so tender and comforting that now," the author writes, "I buy buttermilk just to make these muffins."... More

A spurtle. [Photograph: etsy.com] Of all the thingamajigs floating around in drawers, the spurtle might be the coolest. The wooden stick is something of a magic wand for porridge—it's engineered to prevent the lumping and congealing of mushy hot cereals. On October 11, expert porridge makers from far and wide will compete for the coveted golden spurtle trophy at the sixteenth annual Golden Spurtle World Porridge Making Championship in Carrbridge, a village in the Scottish Highlands. This year, Matt Cox of Bob’s Red Mill—the first and only U.S. participant—will compete with his oatmeal brûlée topped with pears, cherries, hazelnuts and distilled spirits, stirred with a custom-made Myrtle spurtle (naturally). Part of me still wants a spurtle to be an... More