Build Your Own Pancakes (3), Belgian Waffle (1), Or Brioche French Toast (2) Recipe

Make a versatile batter

In a large bowl whisk together 2 cups all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt. In a separate bowl whisk 2 cups whole milk, 1/2 cup buttermilk, 2 large eggs, 6 tablespoons melted butter and 2 teaspoons vanilla until combined. Pour wet into dry and stir until just combined; small lumps are fine. This batter will make the pancakes (for 3 servings) and can be thinned slightly with 2–4 tablespoons milk for pouring consistency if needed.

Keep batter at room temperature for 10 minutes while you preheat your griddle. Do not overmix.

Preheat a nonstick griddle or skillet over medium heat (about 375°F / moderate). Lightly oil or spray the surface.

Spoon or pour approximately 1/3 cup batter per pancake onto the hot griddle, spacing them so they can spread slightly. If batter seems too thick, whisk in 1–2 tablespoons milk to loosen.

Cook until bubbles form on the surface and edges look set, 2–3 minutes. Flip and cook until golden brown on the other side, 1–2 minutes more.

Keep finished pancakes warm on a baking sheet in a low oven (200°F / 95°C) while you cook remaining pancakes.

Offer toppings: chocolate chips, sliced strawberries, banana, blueberries, whipped cream, maple syrup and powdered sugar. Add toppings to each pancake as requested ($1 each).

Prepare waffle batter

In a medium bowl whisk 3/4 cup flour, 1 tablespoon sugar, 1 teaspoon baking powder and 1/4 teaspoon salt. In another bowl whisk 3/4 cup milk, 1 egg (separate the egg; beat the white to soft peaks if you want extra lift), 2 tablespoons melted butter and 1/2 teaspoon vanilla. If desired, beat the egg white until stiff and fold into batter last for lighter waffles.

Preheat Belgian waffle iron according to manufacturer instructions and brush with 1 teaspoon neutral oil or spray.

Pour batter into the hot waffle iron (amount depends on iron size) and cook until deep golden and crisp, about 3–5 minutes. Remove and keep warm in a low oven if making ahead.

Top waffle with any combination of $1 toppings (chocolate chips, strawberries, banana, blueberries, whipped cream) and serve with maple syrup and butter.

Make the custard and soak

In a shallow dish whisk together 1 cup milk (or half-and-half), 3 large eggs, 1 teaspoon vanilla and 1/2 teaspoon cinnamon until smooth. Dip each 1-inch-thick brioche slice into the custard for 10–15 seconds per side, allowing the bread to absorb but not collapse. For very thick slices, soak up to 30 seconds per side.

Preheat a large skillet or griddle over medium heat and add 1 tablespoon butter and 1 teaspoon oil (or total 2 tablespoons butter as listed). Melt until foaming but not browned.

Place soaked brioche slices in the skillet, cook until golden brown and crisp on the bottom, about 2–3 minutes. Flip and cook the other side until golden, 1–2 minutes more. Work in batches and add more butter as needed.

Serve two slices per person topped with selected $1 toppings (strawberries, bananas, blueberries, chocolate chips, whipped cream), dust with powdered sugar if desired, and serve with warm maple syrup.

Portion toppings into small bowls or ramekins for build-your-own service: 1/4 cup chocolate chips, 1/2 cup sliced strawberries, 1 sliced banana, 1/2 cup blueberries and 1/2 cup whipped cream. Charge $1 per topping per item as specified.

For best presentation, place main item on plate, drizzle with maple syrup, arrange fresh fruit and chocolate chips, add a dollop of whipped cream and a light dusting of powdered sugar.

Leftover batters: store pancake batter in the refrigerator up to 24 hours. Waffle batter is best used immediately; if you fold in beaten egg white, use right away.