• Top finished pancake with fresh berries, maple syrup, a squeeze of fresh lemon juice and a generous dusting of powdered sugar.
• Top finished pancake with slices of avocado, dollops of warmed salsa and a fried egg.
• Top finished pancake with strips of serrano ham, chopped marcona almonds and shaved manchego cheese.
• Mix 1/4 cup finely chopped fresh herbs into the batter.
• Top finished pancake with fried or poached eggs and bacon or sausage crumbles.
• Replace up to 1/4 cup of the all-purpose flour with buckwheat flour. Top finished pancake with thinly sliced ham and slivers of Brie cheese.
• Replace 1/4 cup of the flour with something other than all-purpose: rye, whole wheat, cornmeal.
• Top finished pancake with apple slices sautéed in cinnamon and butter and finish with a dusting of powdered sugar.
• Drizzle finished pancake with salted caramel syrup.
• Add ground spices such as cinnamon, allspice, ginger and nutmeg to the batter.
• Rub the freshly grated zest of 1 lemon into 1/4 cup sugar and add to batter. Top finished pancake with a squeeze of fresh lemon juice.
• Mix in 1/2 teaspoon orange blossom water and top finished pancake with fresh orange segments.
• Mix in 1/2 teaspoon rosewater and top finished pancake with sliced strawberries and edible flowers.
• Mix in 1/2 teaspoon vanilla or almond extract.
• Add 1/4 cup crème fraîche or sour cream to the batter for a tangy flavor.
• Lightly mash 1/4 cup raspberries or blackberries and swirl them into the batter.
• Mix 1/4 cup chocolate chips into the batter.
• Brown the melted butter called for in the recipe and allow to cool before adding to the batter.
• Top finished pancake with yogurt whipped with honey, fresh fruit and clusters of granola.
• Swirl a couple tablespoons of smooth peanut butter into the batter and top finished pancake with jam and crushed roasted peanuts.
• Mix in 3 tablespoons unsweetened cocoa powder for a chocolate version.
• Toward the end of the baking time, quickly toss 1/4 cup chopped candied nuts into the center of the pancake.
