Pancake

Swedish cooks use lots of buttermilk, and the lingonberry jam suggested as an accompaniment to these incredibly light pancakes is a typical Swedish condiment.

A custard-like texture makes these unique.

Carrots, parsnips, green onions and dill make the difference in these colorful pancakes. Mix some chopped dill and green onions into sour cream to pass alongside.

The Indian staple cornmeal became a mainstay of Colonial cooking; European arrivals used it to stretch their scarce wheat flour. We have adopted the same tactic with our modern edition of the venerable breakfast dish, pancakes. They are, of course, also a good excuse to bring out the maple syrup, another gift from the Indians. Can be prepared in 45 minutes or less.

Thick, oversize pancakes that will satisfy even the hungriest eaters.

Made with a mixture of cooked and raw potatoes, boxty was created as a way to use a few readily available ingredients to produce different results. It can take shape as bread, pancakes or dumplings. The recipe has been popular for so long that one traditional rhyming song goes, "Boxty on the griddle, boxty on the pan; if you can't make boxty, you'll never get a man." The households that didn't have a store-bought grater improvised by using nails to punch grating holes into a box or flattened tin can. Boxty is most often made as a griddle bread, served with bacon and eggs for a special breakfast treat.

Can be prepared in 45 minutes or less.

From Figtree's Cafe in Venice, California.

The crisp-crusted corn cakes of Colombia and Venezuela called arepas were the inspiration for these delicious sauce soppers. In their native habitats they can be found as thin as crêpes or as thick as scones; savory or sweet; plain or stuffed; fried, baked, or even grilled. We like these straight from the skillet — and they are even better made a day ahead and then reheated. But we really love them loaded up with the juices from a plateful of steak and chimichurri sauce .

Walnuts add crunch to these breakfast treats served at the Mirror Lake Inn in Lake Placid.

All but the most experienced of crêpe chefs will admit that the first crêpe in a batch is often not of the best quality. The level of heat under the skillet needs to be fine-tuned as you go. With that in mind, our recipe makes enough batter for 2 crêpes, even though you'll only need 1 for this hors d'oeuvre. If the first crêpe comes out well, freeze the extra, wrapped tightly in plastic wrap, to use another evening. Active time: 30 min Start to finish: 1 hr

What to drink: Georg Breuer 1999 Riesling Auslese Goldkapsel Rüdesheim Berg Rottland.