Preheat the oven to 200 degrees F. Set a wire rack on a baking sheet and place in the oven.

Whisk the flour, cornmeal, brown sugar, baking powder, salt, baking soda, and nutmeg in a large bowl. Whisk the egg yolks with the buttermilk, milk, melted butter, and vanilla extract in a large glass measuring cup. Whisk the buttermilk mixture into the flour mixture to make a thick batter — take care not to overmix or the pancakes will be dense. In another bowl whip the egg whites until they hold soft peaks. Use a rubber spatula to fold the whites into the batter.

Heat a large cast-iron or nonstick skillet over medium heat and coat the surface lightly with butter. Using about ¼ cup per pancake, pour the batter into the skillet, leaving space between pancakes. Cook until bubbles break the surface of the pancakes and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more. Keep the cooked pancakes warm in the oven while you cook the remaining batter. Serve the pancakes hot with warm Blueberry-Maple Syrup.

Blueberry-Maple Syrup:

Toss the blueberries with the maple syrup in a small saucepan. Add the cinnamon stick and cook over high heat, stirring occasionally, until the mixture boils and the blueberries just start to pop, about 5 minutes. Remove from the heat, discard the cinnamon stick, and stir in the butter and lemon juice. Serve warm.

Yield: about 1 cup

Know-How: When folding whipped whites into a batter-be it for pancakes, souffles, or cakes-don’t add them all at once. Lighten the batter with about a third of the whites before delicately folding in the rest.

In a large bowl, mix eggs and brown sugar until well combined. Add buttermilk, water and brewed coffee, and stir to combine. In another large bowl, sift together the flour, baking powder, baking soda, salt, cloves, cinnamon, ginger, and nutmeg. Add the liquid ingredients to the flour mixture and stir just until combined. Stir in the melted butter.

Grease a griddle or heavy skillet. Heat griddle or skillet over medium-high heat and then add the batter, by ladle-fulls. Cook until little bubbles appear around the edges of the pancake, and then flip. Cook on the second side until golden brown and cooked through in the middle. Serve immediately.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

This dish is comprised of a few parts. You can begin with the Avocado Relish and keep it refrigerated, and you can hold the Chipotle Dressing over simmering water for up to 2 hours. You can saute crumbled chorizo, sausage, or bacon as a garnish for a truly indulgent and decadent dish.

In a deep saucepan (at least 6 to 8 inches deep), bring water, vinegar and salt to a gentle simmer. Crack 1 egg and drop it into the water right above where the bubbles are coming up. Then, using a chopstick, try to swirl the water around the egg to help shape it. Drop another egg in, always onto the bubbles. Try not to do more than 4 eggs at the same time. Cook for 3 to 5 minutes, or until cooked to desired doneness of poached eggs. Remove carefully with a slotted spoon, using a clean towel to soak up the excess water.

To serve, top each poached egg with a ring of Avocado Relish and pour Chipotle Dressing around egg. Top with crumbled chorizo, sausage, or bacon, if desired.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Avocado Relish:
Place all ingredients in a medium mixing bowl and carefully fold together with a rubber spatula or wooden spoon. Season, to taste, with salt and pepper. Set aside for serving with the poached eggs.

Chipotle Dressing:
Place the first 7 ingredients in a blender and blend on high for 1 minute. With the blender running, slowly drizzle in oil, and blend until emulsified. Reserve until needed.

Yield: about 3 cups

Place potatoes in large pot of cold water to cover and add 4 tablespoons of salt to pot. Slowly bring to a boil and then reduce the heat and simmer until tender. Drain and let cool. Refrigerate potatoes overnight.

The following day, peel potatoes and grate into a bowl. Season, to taste, with salt and pepper and set aside. Heat 2 tablespoons of clarified butter in a medium saute pan over medium-high heat. Add 1 tablespoon of the unsalted butter and melt. Add leeks and saute until tender, about 5 minutes. Add crumbled bacon and set aside.

For the first Rosti:

Preheat the oven to 200 degrees F.

Add half of the remaining clarified butter and unsalted butter to a small or medium non-stick saute pan and heat over medium-high heat. Add ¼ of the potatoes and ½ the leeks and spread evenly over the top. Cover evenly with ¼ more of the potatoes. Brown the potatoes for about 5 minutes and then place a plate over the top. Flip the potatoes over, and slide them back into the pan. Brown for another 5 minutes. Sprinkle ½ of the Gruyere over the top and melt. Remove from the pan and place in the oven to keep warm.

For the second Rosti:

Add remaining clarified butter and unsalted butter to the saute pan. Repeat the process with the remaining potatoes, leeks, and Gruyere. Serve immediately.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Preheat the broiler.

Place the first 4 ingredients in a medium mixing bowl and toss together. Let stand for at least 30 minutes.

Drain the excess liquid from the fruit mixture and reserve. Melt half of the unsalted and clarified butters in a medium non-stick pan over medium-high heat. Add half of the fruit mixture and brown for 3 minutes.

Pour half of the pancake batter over the fruit starting from the center of the pan. Let batter set for about 3 minutes, and then place under the broiler for about 3 to 4 minutes, or until lightly browned. Watch carefully the whole time, as it may brown more quickly. Remove from the oven. Place a large enough plate to cover the pan over the pan and invert onto the plate. Repeat with the second half of the fruit and batter.

Garnish with powdered sugar and serve.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.