No, not the old battleship or the german leader, but the old hotel in Chicago which came down several decades ago. Hum a little "My Kind of Town" when you're making this spectacular dish.

4 eggs, separated
3/4 cup milk
1/2 cup flour
Pinch of salt
1 tablespoon butter, divided
Lingonberry or other preserves or fresh fruit

In a large bowl, whisk together egg yolks and milk, add flour and salt and whisk until well-blended.

In your electric mixer, whip the whites til stiff peaks form then fold into the yolk mixture until well-blended.

Heat an 8-inch, nonstick skillet over medium heat. Melt 1/2 tablespoon of butter in skillet, turn heat to low and pour in half of the egg-flour mixture. Cook until bottom is golden and firm, about 4 minutes.

For a big guy like this one slide it onto a dinner plate, then hold the inverted frying pan over the plate and let the pancake flop back into the pan. Cook until the other side is done.

Do it again with the rest of the batter keeping the first one in a warm oven til ready to serve.

Plate them, dot with butter and spoon fruit or preserves just on half of the pancake. Now, fold it over and sprinkle with the powdered sugar. Serve 'em hot.

Please, forget the jam and syrup here; these have a wonderful, subtle – and expensive – taste so why make them taste like maple sugar or strawberries.

1 & ½ cups flour
2 tsp baking powder
3/4 tsp salt
4 Tbsp sugar
2 Tbsp water, boiling
Just a tiny pinch of saffron
1 & ½ cups milk (low-fat is ok)
3 medium eggs
¼ cup butter, melted and cooled
butter or oil for frying

Mix all the dry ingredients in a bowl.

Pour boiling water into a cup, add saffron and mix, until the water is colored. Add milk and pour this into the dry ingredients.

Add the eggs and the melted butter and mix until combined. Add a bit more milk, if the batter feels too thick, but it is, by design, a thicker batter than you might be accustomed to.

Heat a heavy-bottomed skillet over medium heat, add a bit of butter, then add Tablespoonful’s of batter and fry for 1 or 2 minutes per side, until golden brown.

Keep the batches warm under foil, while you bake the rest.

These are little guys, about 3 inches across, but the tart cranberries & corny cornmeal give them a big and refreshing taste.

1 1/4 cups flour
1/4 cup fine yellow cornmeal
3/4 tsp baking soda
1/4 tsp baking powder
1/8 tsp salt
3 Tbsp sugar
1 large egg
1 large egg yolk
4 Tbsp butter, melted and cooled (+1 tsp for the griddle)
1 1/3 cups plus 1 Tbsp buttermilk
1/2 teaspoon almond extract
1/3 cup dried cranberries

In a large bowl, combine the first 6 ingredients and set aside.

In a medium bowl, add the egg and yolk, melted butter, buttermilk and almond extract, whisking to blend.

Pour the egg mixture over the flour mixture and stir just until the dry ingredients are incorporated. Add the dried cranberries and stir them in.

Heat a griddle or large skillet over medium heat. Add just enough of the remaining butter to lightly coat the surface. Place tablespoon-size puddles of batter on the hot griddle and cook until the underside is golden, then flip and cook until cooked through, a total of 2 to 3 minutes. Keep the batches warm under foil until you’re done.

I think you need to serve these subtly-flavored gems with Pellegrino or a similar fancy water; they deserve something special.

6 eggs, separate yolks and whites
2 cups small-curd 4% cottage cheese
1/4 cup canola oil
2 Tbsp sugar
1/2 tsp salt
4 tsp freshly squeezed lemon juice
1 tsp grated lemon zest (from that lemon you just sqeezed)
4 tsp baking powder
1 cup all-purpose flour

In a bowl, beat the egg whites until stiff but not dry. Set aside.

Meanwhile, heat your cooking utensil to medium-high heat, then lightly brush with melted butter.

Pour about ¼ cup for each pancake, onto the cooking surface and cook until the tops are bubbly, then flip and cook until the bottoms are browned. Serve hot with your favorite toppings.

These wonderfully rich pancakes will be thick and tall, as pancakes go. If you want thinner and flatter just cut down on the flour, say, a ¼ cup less.

!/2 tsp salt
5 tsp sugar
2 !/4 tsp baking powder
1 & 1/4 cups all-purpose flour
2 eggs, separated
1 cup milk
2 Tbsp melted butter

Whisk first 4 ingredients together. Set aside.

Beat the egg yolks well, then beat in the milk and butter. Stir into dry ingredients just until smooth.

Beat the egg whites until quite frothy but not stiff and fold in.

Drop by the Tbsp onto a heated, lightly greased griddle. Turn when brown.

Serve with butter, honey, preserves, maybe a fresh fruit sauce.

This is a berry, berry delicious pancake, and if you're frightened by the butter it's okay to switch to margarine but you know what I think of that.

1 & ½ cups all-purpose flour
Pinch of salt
2 tsp baking powder
1/4 tsp baking soda
1 tsp sugar
2 large eggs
6 Tbsp (3/4 stick) butter, melted
2/3 cup sour cream
2/3 cup milk
1 cup blueberries or raspberries
4 Tbsp (1/2 stick) butter
2 Tbsp vegetable oil
Powdered sugar, for dusting
Blueberry Syrup

Combine the flour, salt, baking powder, baking soda, and sugar.

Beat the eggs in a roomy bowl until light yellow and fluffy. Add the melted butter, sour cream and milk.

Add the dry ingredients to the egg mixture, beat well and fold the berries in oh, so gently so they don't "bleed" into the batter (you’d hate bloody pancakes). Heat the solid butter and the oil in a small saucepan, and keep warm. Heat a griddle or skillet over high heat, and brush it with the oil and butter before cooking each batch of pancakes.

Pour 2 or 3 Tbsp of batter for each pancake onto the hot surface. When the underside is golden brown, flip it.

To serve, sift powdered sugar over the top and pass the warm blueberry syrup.

With sugar and cinnamon inside these guys, syrup seems superfluous. Just some butter melting across the top sounds good to me - I know you care.

1 cup sugar
2 tsp ground cinnamon
1 & 1/2 cups flour
2 tsp baking powder
1/8 tsp salt
1 large egg
1 large egg yolk
5 Tbsp butter, melted & cooled, plus 2 tsp for the griddle
1 & 1/4 cups plus 2 Tbsp whole milk, plus more as needed
1 tsp vanilla extract

In a small bowl, add 3/4 of the sugar and a tsp of the ground cinnamon. Blend well and set aside.

In a large bowl, combine the flour, baking powder, salt, the remaining 1/4 cup of sugar and the remaining tsp of cinnamon. Set aside.

In a medium bowl, add the egg and egg yolk, melted butter, milk and vanilla extract, whisking to blend.

Pour the egg mixture over the flour mixture and mix just until the dry ingredients are incorporated.

Add the remaining butter to lightly coat the surface of your griddle or skillet.

Place about a Tbsp of batter on the hot griddle about 3 inches apart and when bubbles appear on the top, flip and cook until cooked through, no more than a couple minutes. Repeat with the remaining batter - I don't think I had to tell you that. If the batter stiffens, add a little milk, a Tbsp at a time.

Serve the pancakes straight off the griddle, assuming you have one of those giant elctric jobs I suggested. If you don't, keep the batches warm in a 200F degree oven while you make the rest.

Sprinkle with the reserved cinnamon-sugar mixture when you serve them.

Here’s one of those brunch-worthy pancakes I mentioned. I doubt many

1 & 1/2 cups flour
3/4 tsp baking soda
1/4 tsp baking powder
1/8 tsp salt
5 Tbsp sugar
1 large egg
1 large egg yolk
4 Tbsp butter, melted & cooled, plus 2 tsp butter for the griddle
1 cup sour cream
1/2 cup whole milk, plus more as needed
1 & 1/2 teaspoons vanilla extract
2/3 cup semisweet chocolate mini-chips

In a large bowl, combine the flour, baking soda, baking powder, salt and sugar. Set aside.

In a medium bowl, add the egg, egg yolk, melted butter, sour cream, milk and vanilla extract and whisk to blend. Pour the egg mixture over the flour mixture and stir just until the dry ingredients are completely incorporated. Add the chocolate chips and stir to combine.

Add the remaining butter to the heated griddle surface & place Tbsp-size puddles of batter on the hot griddle 3 inches apart. Cook until the underside is golden and just a couple of bubbles appear on the top, then flip and cook until cooked through, about 2 to 3 minutes. Cook the rest and serve sprinkled with powdered sugar.

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