Griddle Flight Recipe

Pancakes (makes ~12 small pancakes)

Preheat a griddle or large nonstick skillet to medium (around 350°F / 175°C). Lightly grease with 1 tsp neutral oil and 1 tsp butter. If using ready-to-cook pancake batter, whisk briefly to smooth. Pour 1/4 cup batter per pancake onto the hot griddle. Cook until bubbles form on the surface and edges look set, about 2–3 minutes, then flip and cook 1–2 minutes more until golden and cooked through. Transfer to a warm oven (200°F / 95°C) on a baking sheet while you cook the remaining pancakes to keep warm.

French Toast (makes 8 thick slices)

If using French toast custard (brioche-style), preheat a griddle or skillet to medium-low (about 325°F / 160°C). Dip thick bread slices (brioche or Texas toast) into the custard, letting excess drip off. Add 1 tsp butter and 1 tsp oil to the griddle. Cook slices 3–4 minutes per side until golden brown and warmed through. Keep finished slices warm in a 200°F / 95°C oven while you prepare toppings.

Mixed Berry Compote

In a small saucepan, combine 1 cup mixed berries, 2 tbsp sugar, 1 tbsp lemon juice and a pinch (1/8 tsp) kosher salt. Cook over medium heat, stirring occasionally, until berries break down and sauce thickens, about 6–8 minutes. Taste and adjust sweetness. Keep warm or refrigerate until ready to serve.

Banana-Caramel

Slice 2 medium bananas. In a small skillet over medium heat, melt 2 tbsp butter; add banana slices and 1 tbsp brown sugar. Cook 1–2 minutes per side until slightly caramelized. Drizzle 2–3 tbsp caramel sauce over the bananas and toss gently to coat. Keep warm.

Chocolate-Hazelnut

Spoon chocolate-hazelnut spread into a small microwave-safe bowl. Warm 20–30 seconds to loosen so it can be drizzled or spread easily. If desired, thin with 1–2 tsp warm milk.

Cinnamon Apple Sauté

Peel and dice 1 medium apple. In a skillet, melt 1 tbsp butter, add diced apple, 1 tbsp brown sugar, 1/2 tsp cinnamon and a pinch of salt. Sauté until apples are tender but still hold shape, about 6 minutes. Stir in 1 tsp lemon juice and keep warm.

Lemon Curd

Use ready-made lemon curd or make a quick stovetop curd. To serve, spoon 1–2 tbsp per pancake or slice and spread slightly warm.

Maple-Bacon Crumble

Cook 3–4 slices of bacon until crisp, drain and chop. Toss chopped bacon with 2 tbsp maple syrup and 2 tbsp finely crushed toasted breadcrumbs or granola for texture. Reserve at room temperature.

Whipped Cream & Toasted Nuts

Whip 1 cup heavy cream with 1–2 tbsp sugar until soft peaks (or use store-bought). Toast 1/4 cup nuts in a dry skillet over medium heat 2–3 minutes until fragrant, then chop roughly. Keep both ready for topping.

Choose three specialty flavors from the prepared toppings. For each selected flavor, portion about 1/3 to 1/2 cup of topping (or 2–3 tbsp for concentrated toppings like lemon curd or chocolate spread).

On a serving plate, arrange 3 pancakes or 3 slices of French toast in a row or fan shape. If serving more people, arrange groups of three accordingly. Top each pancake or slice with one of the chosen specialty flavors: spoon berry compote, place banana-caramel, spread chocolate-hazelnut, add cinnamon apples, spoon lemon curd, or sprinkle maple-bacon crumble. Add a dollop of whipped cream and a sprinkle of toasted nuts to any flavors you like.

Finish with a light dusting of powdered sugar (about 1 tsp per plate) and a drizzle of maple syrup to taste. Serve immediately while warm.