From delicious eye openers such as Bacon Cornmeal Softies (see excerpt) and Banana Pecan Pancakes with Buttery Bananas and suppertime savories such as Sweet Potato-Chipotle Pancakes with Creme Fraiche and Spring Green Mushroom Rolls to elegant desserts including Puffed Pear Pancakes, Choco Banana Crepes, and Tropical Cakes with Golden Mango Sauce, Pancakes is full of ideas for hearty breakfasts, casual suppers, company dinners, and around-the-clock snacks.

Sweet or savory, plain or posh, every recipe is simple, fast, and foolproof. Informative headnotes, griddling tips, ingredient and equipment information, and advice for serving, freezing, and reheating are included.

Dorie Greenspan patiently describes ingredients, techniques, and equipment (nothing scary here). The recipes are divided into three sections, suitable for breakfast, brunch, and dinner. All of the breakfast ones I've tried are wonderfully sweet and moist -- I eat them without any topping. Our favorites include the simple cornmeal pancakes, cottage cheese pancakes, and the luxurious, light, lemon and ricotta pancakes.

The brunch and dinner pancake recipes are adventurous, with spicy and unusual ingredients. I haven't been interested enough to try any. But the book is worth it for the clear instructions and delicious breakfast pancakes.