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Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
Thawed dinner rolls are wrapped around cinnamon-sugar marshmallows, rolled again in butter and cinnamon sugar, and baked in a muffin tin. The marshmallow melts away inside each golden roll, leaving a hollow, spiced centre.
A layered breakfast casserole of hash brown potatoes, bell peppers, cheddar cheese, ham, and green onions under a seasoned egg and evaporated milk custard. It can be assembled the night before and baked in the morning.
Layered Chinese pancakes made from a hot-water dough and a hot scallion oil paste with Sichuan pepper, coiled, rolled thin and pan-fried until flaky and golden.
A gentle rice porridge simmered with cubed flatfish, carrot and green onion, seasoned with soup soy sauce and sesame oil. Fresh fish added at the end keeps tender pieces throughout the soft rice.
Kimbap rolled with soy-braised grilled olive flounder, egg omelet strips and pickled cucumber over vinegar-seasoned rice. Each slice is flaky, tangy and gently sweet from the mirin glaze.
Blended pancakes made from rolled oats and ripe bananas, with no flour, oil, or refined sugar in the batter. Cinnamon, vanilla, and honey round out the banana flavour, and the batter cooks in a nonstick pan in minutes.
Exceptionally tall pancakes whose lift comes from bicarbonate of soda activated by tangy kefir plus separately whisked egg whites folded through the batter.
AmericanBrunch1 hrMakes about 12 pancakes8 kcalVegetarianDiabeticLow-SodiumLow Fat / Low CholesterolRenal
This easy American pancake recipe makes really light and fluffy pancakes that are great for a special breakfast. Each serving provides 256 kcal, 7g protein, 35g carbohydrates (of which 9g sugars), 9.5g fat (of which 5.5g saturates), 1.5g fibre and 1.2g salt.
American breakfast pancakes made from a baking powder batter with melted butter and vanilla, folded with fresh blueberries and cooked on a griddle until golden.
These golden-brown buttermilk pancakes are big enough to fill the plate and get their impressive lift from a splash of seltzer—perfect for weekend breakfasts.
Yeast rolls filled with butter, brown sugar and cinnamon, rested overnight, baked under a drizzle of heavy cream and spread with cream cheese frosting.
A five-ingredient pancake batter of eggs, milk, butter, self-rising flour, and sugar. The self-rising flour gives the pancakes their lift, and each cooks in about 2 minutes per side.
Thick, soft ricotta pancakes whisked from ricotta, eggs, milk and flour with a touch of vinegar, cooked slowly in a buttered pan until golden on both sides, and served with sugar-macerated strawberries and maple syrup.
English muffin sandwiches of baked sheet-pan eggs cut into rounds, sausage and beef patties seasoned with brown sugar and Italian seasoning, and cheese, wrapped and frozen for reheating.
Make-ahead English muffin sandwiches with homemade beef and turkey sausage patties, molded fried eggs and cheese, wrapped and frozen for a 90-second reheat.
Slightly stale brioche or white bread dunked in a cinnamon-vanilla egg custard and fried in butter until golden on both sides. It is served with maple syrup and strawberries that have softened in a little sugar.
Overnight challah casserole soaked in a cinnamon and cardamom custard, brushed with butter and demerara sugar before baking, served with crème fraîche and maple syrup.
Bread squares soaked in a cinnamon egg custard and baked in a roasting tin with blueberries and a cinnamon sugar topping until crisp on top and wobbly inside, served with crème fraîche.
A ciabatta sandwich spread with pesto and layered with fresh greens, pickled radishes and prosciutto, topped with a whole burrata cut open over the filling.
Buttermilk-marinated chicken joints are coated in spiced flour, fried until crisp and finished in the oven, then served on golden waffles. Maple syrup and a knob of butter over the stack make the classic plate complete.
Fried Eggs with Sumac (Summaq) is a Jordanian breakfast centred on source, prepared in a straightforward home style. Serve it as directed in the method.
A bacon, spinach and mozzarella frittata started on the stove and finished in the oven, with a third of the bacon and spinach reserved for the top. It slices into wedges that are soft and custardy inside.
Individual egg muffins baked in a tin with spinach, red capsicum, cherry tomatoes, shallots and crumbled feta. They come out light golden, springy in the centre and easy to store for several days.
Thick white bread strips dipped in a cinnamon egg custard, crusted with crushed frosted flakes, pan-fried and finished in the oven, served hot with maple syrup.