There's a reason for that phrase "selling like hot cakes." On a lazy Sunday morning, the fragrant flapjack makes a perfect vehicle for maple syrup, fruit compotes, yogurt, sliced berries or a simple dusting of powdered sugar.
But why not up your game? The new wave pancakes envisioned by award-winning food writers Heidi Swanson and Betty Rosbottom mix things up with multi-grains, lemon-ricotta fillings, homemade syrups and fabulous riffs on a classic.
It's enough to make you get up early.
"Pancakes," Rosbottom says, simply, "are a universal favorite."
The Krusteaz and Bisquick crowd may think those mixes are easier routes to pancake heaven, but the reality is making flapjacks from scratch takes barely more time than a mix -- and it gives you the freedom to tweak flavors to your heart's content.
For Swanson, a Los Gatos, Calif., native whose Super Natural Every Day (Ten Speed Press, $23, 250 pages) cookbook won a James Beard award last month, it's a matter of making that carb load more healthful by using a mixture of oat flour, rye flour and whole wheat pastry flour instead of the generic white stuff. (You'll find those flours in the bulk bins at some supermarkets.)