Breakfast for lunch or dinner? Why not, when the recipe's this easy! I like to serve it with some crisp, juicy sweet apples. Sometimes I add raisins and nuts to the filling for sweetness and crunch. —Michele McHenry, Bellingham, Washington
These pancakes have less sodium per serving than other pancakes made from mixes. Decrease sodium even further by stretching the mix with banana, oats and walnuts. In our house we just sprinkle these with a little confectioners' sugar, because the fruit is so sweet you don't need syrup. — Patricia Swart, Galloway , New Jersey
Skim milk turns this crunchy snack into a healthy breakfast cereal, while a dollop of low-fat yogurt makes it a delicious dessert. Try adding a little baking cocoa to the brown sugar for a flavor twist. —Deborah Purdue of Freeland, Michigan.
Lemon yogurt gives these hearty pancakes a fluffy texture and delectable flavor. My son couldn't get enough of them the first time we had them the first time we had them for breakfast. Top each stack with extra yogurt and berries.—Ann Flores, Seneca, Kansas
Our home economists created this flapjack recipe that uses buckwheat flour instead of the wheat-based variety. The light and tender pancakes offer a nutty flavor and hearty texture that are guaranteed to get your day of to a bright start. —Taste of Home Test Kitchen
Honey, maple syrup and vanilla coat this wonderfully crunchy treat that's fantastic no matter how you serve it—on its own, with cold milk, or in a yogurt parfait. —Sarah C. Vasques, Milford, New Hampshire
Breakfast is bound to be the most memorable meal of the day with this attractive souffle as its focus, promises Margaret Haugh Heilman of Houston, Texas. "The ham and corn enhance the cheesy egg flavor, and the casserole's texture is moist and light. A puffed golden top makes it look too pretty to eat...but nobody can resist."
“While these individual frittatas contain prosciutto, cheese and butter, the amounts are small so each portion stays slim. They’re easy to prepare, easy to serve and will certainly become a brunch favorite” says, Michelle Anderson, of Eagle, Idaho.