Breakfast

You can mix the dough for this bread two days ahead, then bake it the day you serve it.

Redolent of almond and dotted with dried cherries, these pancakes make a deliciously sweet breakfast treat. The almond taste is so outstanding, you won’t want to cover it up with a heavy syrup. A pat of butter or sprinkling of powdered sugar is all that’s needed.

Tarragon and asparagus team up in a maTarragon and asparagus team up in a made-for-spring omelet. For best results, use a sturdy nonstick skillet with a flat bottom and sloping sides.

This quiche omits the crust, but thanks to a handful of richly flavored ingredients, you won’t miss it.

The flavor of ripe banana infuses every bite of these simple-to-prepare breakfast treats. Make sure your bananas are ripe enough to mash easily.

The key to these light and fluffy pancakes is the combination of buttermilk for tenderness and softly whipped egg whites for airiness.

Even the best mixes can’t compare to pancakes made the old-fashioned way and eaten hot from the skillet. If you don’t have buttermilk, add 2 teaspoons lemon juice or white vinegar to 1 cup milk and let it stand at room temperature for 5 minutes, without stirring. Serve the pancakes with sweet butter and maple or fruit syrup.

 

Ricotta cheese adds a subtle creaminess to these delicate lemony-blueberry pancakes. Serve them with warm Blueberry Syrup or top them with sliced bananas and a dollop of yogurt.

 

These pancakes make the most of a classic partnership: caramel and apples. The slight nuttiness of the whole wheat flour is a nice counterpoint to the sweet duo. Pair the cakes with Buttered Maple-Bourbon Syrup.

Bacon—the candy of meat—gets even sweeter with a sprinkling of brown sugar that caramelizes as the bacon cooks.