September happens to be National Breakfast Month, and it only seems fitting to have an entire month devoted to celebrating the most important meal of the day -- or at least what's supposed to be the first.
Whether you're into pancakes, waffles or veggie omelets, we've got you covered. And the best part? You can eat breakfast any time you want.
We've dropped a few recipes below or click through this 29-image photo gallery for more ideas. The links to the recipes are in the captions.
Total time: 30 minutes
Servings: 2 to 4
1 cup white or yellow cornmeal
1 teaspoon salt
2 tablespoons melted butter
1 to 2 tablespoons honey, sugar or syrup
1 cup boiling water
1/2 cup milk
1/2 cup flour
2 teaspoons baking powder
1. Combine the cornmeal, salt, butter and honey in a large, heavy bowl. Pour the boiling water over top and whisk well to combine. Cover tightly and let stand at least 10 minutes.
2. Measure the milk into a measuring cup. Add the egg and beat well with a fork until smooth. Stir this into the cornmeal mixture.
3. Sift together the flour and baking powder and stir into the cornmeal mixture with a few swift strokes.
4. Heat the griddle until a few drops of water dance and skitter across the surface. Butter or grease the griddle lightly, then pour the batter in one-third-cup measures. Cook until bubbles stop appearing and the top surface appears slightly dry, about 3 minutes. Turn and cook just until the center feels set and no longer liquid, 1 to 3 more minutes. This makes about 8 pancakes.
5. Serve immediately with syrup or jam, or keep warm on a cookie sheet in a 200-degree oven.