13. Buttermilk Pancakes Whisk 1 1/2 cups flour, 3 tablespoons sugar, 1 teaspoon baking powder and 1/2 teaspoon each baking soda and salt. Whisk 1 1/4 cup buttermilk, 1/2 stick melted butter, 2 eggs and a little vanilla, then whisk into the flour mixture until just combined. Ladle 1/4 cupful onto a hot buttered skillet and cook until bubbly. Flip and cook until golden on the bottom.

 Banana-Spice Cakes Make Buttermilk Pancakes (No. 13) with 3/4 cup sour cream plus 3/4 cup milk instead of buttermilk; add a dash of cinnamon to the batter. Add sliced bananas before flipping. Top with sour cream and brown sugar.

 Bacon-Apple Pancakes Make Basic Pancakes (No. 1); add 1/4 cup crumbled bacon and 1/2 grated apple to the batter.

16. Peach Corn Cakes Make Buttermilk Pancakes (No. 13) with just 3/4 cup flour; add 3/4 cup yellow cornmeal with the flour. Omit the butter. Add 1 cup chopped peaches to the batter. Top with peaches warmed in syrup.