To save some time during the busiest of holidays, I make and refrigerate the batter for these pancakes two hours before cooking. This way I don't have to fuss with measuring ingredients while my guests mill about the kitchen anxiously awaiting brunch. —Barbara Brittain, Santee, California
Want to feed your family without flipping griddle after griddle of flapjacks? Try this big pancake pizza that bakes in the oven in minutes. Topped with granola and nuts, the wedges are terrific served with syrup.
In El Dorado, Arkansas, Dorothy Smith uses one oatmeal mixture in three tasty ways. For breakfast, savor a stack of pleasant pancakes, or spread warm muffins with butter, honey or jam. For dessert, a golden fruit crisp offers old-fashioned flavor with the ease of canned pie filling.
More of a dessert than breakfast food, these luscious pancakes really know how to showcase the darlings of summertime—strawberries! Both the sauce and cream cheese filling feature fresh, ripe berries. —Shirley Warren, Thiensville, Wisconsin