Pancake

Chef Art Smith of Art and Soul Restaurant in Washington D.C., gives chicken a southern twist: First he smokes it, then he shreds it and coats it in a brown sugar and coffee barbecue sauce. And he serves this chicken over hoecakes, which, as the menu puts it, are sweet cornmeal griddle cakes "traditionally cooked after a hard day's work on the farm."

This recipe changes my relationship to the latke. It is easy, substantial, and practically foolproof, with a deep, gratifying potato flavor that puts most other homemade latkes to shame.

Both Chris's and Bridget's pancakes last week came out fluffy and beautiful. Here are a few tips for your next lazy Sunday brunch.

I loved the flavor of these pancakes. The sweetness and crunch of the cornmeal, combined with good, slightly warm maple syrup, evoked a crisp New England morning in Fall when the leaves are starting to turn.

In the spirit of full disclosure, these pancakes are no exception to the pancake coma rule. I am so full I am barely able to type this. But it was worth it, and they are an excellent thing to add to your breakfast arsenal.