When we heard it was National Pancake Day, we figured, there's no such thing as too much pancake content, right? Here's a list of ten of our favorite pancakes across America. Let us know which ones we missed.
'good morning!' on Serious Eats
Happy National Pancake Day! "It's NPD?" you may ask. Apparently there are two such holidays each year—one on September 26 and one on March 1, which IHOP celebrates by giving away free short stacks, not to mention Shrove Tuesday next week. Whether or not you decide to score the free flapjacks, here are 10 recipes to make at home, from oatmeal batter to orange butter toppings to the classic silver dollars. And what better time than National Pancake Day to cook outside the (Bisquick) box?
Franks Diner has always been a bit of a local sensation. When the prefab railcar-style establishment was pulled into Kenosha, Wisconsin, in 1926 by a team of horses, townsfolk lined the streets to watch. These days it's emerged into the national spotlight, with appearances on Guy Fieri's shows and Nightline and now ... on the pages of Serious Eats!
A typical breakfast in Rome is usually cappuccino e cornetto. No need to explain what a cappuccino is, but a cornetto is a sweet croissant, sometimes glazed on top.
Oatmeal should be celebrated everyday, but especially today. Because apparently it's National Oatmeal Day! If you're really serious about both oatmeal and fall, skip the normal bowl and eat it from a carved-out pumpkin. (Gross or glorious?) Whether sweet or the more risqué savory, steel-cut or rolled oats, oatmeal is one of our food best friends. Here are five ways to enjoy oatmeal on its big day. Grab your spurtle!
Perhaps the most iconic breakfast in Taiwan is 燒餅油條 (shao bing you tiao) combined with soy milk. The first being the brilliant combination of a baked pocket of dough and a fried cruller prepared in ammonia bicarbonate (yum), and the latter being, well, milk from soybeans.
Kaya toast is ubiquitous in Singapore and can be found in hawker centres, kopitiams (coffee shops), and shopping malls. Kaya is essentially a coconut jam—coconut milk cooked with eggs to make a thick, luscious custard. Sometimes it's flavoured with pandan (the "vanilla" of Southeast Asia), which gives it an aromatic fragrance and unmistakable taste.
Traditional French breakfast fare includes a tartine — half a split, buttered baguette with your choice of conserves (jams) to dip in your very own bowl of café au lait or chocolat chaude (hot chocolate). Croissants are not an everyday item, but for those not counting calories, you'll see them at the table as well. Dipping is not only reserved for kids. Fully grown adults do it, too (it's not uncommon to see men in business suits dip the corner of a croissant into their coffee). Let's not forget the obligatory glass of juice (orange or multi-fruits seem to be preferred by most) and a quick expresso (espresso) to prepare an eater for the day.
Any traveler who visited Japan may have encountered a "traditional" Japanese breakfast at a hotel. It may have a piece of grilled fish, miso soup, rice, onsen tamago, nori, and Japanese pickles. But an everyday breakfast is more like this: A fluffy, thick toast with butter, ham and eggs and a green salad.
With a number of goodies on the table, one would make "kanapki." Kanapki could be translated into "sandwiches," but those typically breakfast-ish and Polish are open sandwiches, made of a buttered slice of bread, some salad, meat, cheese, and maybe some mayo, cucumber, and tomato.
Hey, guess what? It's National Waffle Day! The "holiday" marks the anniversary of the first U.S. patent for a waffle iron, which Cornelius Swarthout received on August 24, 1869. How good a name is Cornelius Swarthout? And how bad do you want a waffle right now? (You do, you really do.) Whether it's the thick and crisp Belgian kind, the denser and chewier Liège, the syrup-filled stroopwafels, or the frozen ones from a box (no shame), be sure to honor the waffle today.
After having an iced coffee just about daily for the last month, I can easily say the best was Blue Bottle's New Orleans–style iced coffee from Ferry Plaza (the small Bay Area chain has seven other outlets, including one in Brooklyn). The cold-brewed liquid happiness is a much richer, smoother version of the chicory-laced coffee at the famous Cafe du Monde in New Orleans. This one is dark but not too acidic or harsh, with a buttery finish. It's definitely on the dessert end of the iced-coffee spectrum—served over ice chunks with some sugar and a good wrist's worth of milk—but not enough to drown out the dark, deep, chicory flavors underneath.
My daily breakfast of yogurt and granola is (almost) as important to me as my morning coffee. Baking up a batch every couple of weeks is another nice ritual. It's really easy, and unlike the store-bought alternative, you can create exactly the balance of fruit, nuts, grains, sweetness, and richness you want. This slideshow will show you the basics of granola-making, with some ideas for a classic version, as well as a more decadent closer-to-candy recipe (with chocolate chips!) and a savory twist with fennel seeds.
You don't need any special equipment to make the life-restoring, heat-battling, cold-brew iced coffee everybody's talking about. Just coffee, water, a couple containers, a filter—and about 12 hours of patience.
In America, flapjacks are just a synonym for pancakes. When I first saw "flapjacks" at a Tesco in England, I was confused. These were actually bar cookies made of oats, butter or margarine, and sugar syrup—not what I usually picture as flapjacks. But the first time I bit into the combination of sweet wholesomeness and fat, I experienced a brain explosion.
Ah, the eternal breakfast potato choice. One that's been on my mind since yesterday morning, when I had to make it at my local diner. Hash browns or home fries? (And why are they called "home fries," anyway?)
What makes the bagel so special? What makes you want to schmear it with cream cheese and smoked salmon instead of slices of whole wheat bread instead? The bagel comes in all shapes and sizes, with sesame sprinkles, garlic, everything bagels; health conscious consumers can now eat flat bagels and whole-wheat bagels and bagel chips instead. But how much do you really know about the bagel? Take the quiz! »
Sky Dylan-Robbins, in her ongoing series Un'Americana in Italia, has been producing great videos about Italy's iconic foods. She just poured a fresh hot cup of video coffee. A great eye-opener to start the day.
Start your morning right with close-ups of boiling oil, synchronized dough plop-age, and curtains of sweet glaze. Apropos of nothing, besides that doughnuts are awesome, here's a look at how doughnuts are made in a factory, from How It's Made. [Warning: Video features a steady stream of muzak and at least one pun.]