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The pisco sour has a lot going for it: Sweet, tart, a tiny bit bitter, and a touch rich from the foamed egg white (even though there’s no dairy). With its two distinct layers and swirl of aromatic bitters on top, it’s visually stunning and worth the extra shaking it takes to produce this pretty cocktail. Here’s how to make it.
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Christine Gallary
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Pancakes are undoubtedly one of my favorite breakfast foods, but they’re rarely on the weekly lineup. Like most, mornings are a bit rushed in my household. With lots to do and little time, my breakfast needs to come together fast and it needs to be filling enough to last me until lunch.
While pancakes are fairly easy to make, traditional pancakes require time. There’s a lot of babysitting the griddle (you’ve got to get that perfect flip!) and quite a few dirty dishes. During the weekdays, grab-and-go breakfasts with minimal cleanup are a must. That’s why Brynley Joyner’s “lazy girl pancake bowl” recipe on TikTok caught my attention — and that of a million others. In the recent viral video, Joyner shares how she makes protein-packed pancakes in the microwave in under five minutes. Need I say more?
As a trained chef, I’m admittedly a bit skeptical about pancakes prepared in the microwave. However, since the recipe is getting thousands of rave reviews and I would be thrilled to finally be able to enjoy homemade pancakes during the week, I figured I have to see for myself!
While Joyner doesn’t give exact measurements for the pancake bowl, I was able to find a recipe online by Basics with Bails. Here’s what you’ll need to get started: ½ cup of pancake mix, ½ cup of egg whites, and half a banana. According to Joyner, any pancake mix works, but I noticed she and several other TikTokers used Birch Benders Pancake and Waffle Mix, so that’s what I bought.
While Joyner dubbed this recipe the “lazy girl pancake bowl,” she actually prepared her pancake in a rectangular glass dish, as did most other creators. In a microwave-safe bowl or dish, mash half a banana, mix in ½ cup of pancake mix, ½ cup of egg whites, and a scoop of protein powder, if desired. While most pancake recipes call for water as the liquid, Joyner recommends using egg whites for added protein and fluffiness.
Once the batter is completely mixed, loosely cover and set in the microwave. Joyner says to cook for about two minutes, but I noticed other TikToks said it could take anywhere from a minute to three minutes.
When it’s puffed up and there’s no more liquid, it’s ready. Throw on whatever toppings you have on-hand. In Joyner’s video, she enjoyed with a dollop of coconut yogurt, frozen berries, chocolate granola, almond butter, cacao nibs, bee pollen, and a drizzle of date syrup.
After making the viral lazy girl pancake, I get why it’s trending. The breakfast came together so quickly, was very filling, and felt indulgent. There wasn’t any clean up because it’s a one-bowl recipe — no kitchen utensils, pans, or griddle. With minimal effort, breakfast was on the table in under five minutes.
That being said, I do find that calling this a “pancake” is a bit of false advertising. It certainly isn’t a replacement for the comforting, fluffy pancakes we know and love. The texture is a bit more dense and, given there was so much egg in the batter, it wasn’t great on its own — toppings are a definite must!
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Sam Schwab
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Maria is a recipe developer and food photographer from New Orleans. Her Southern food blog, Murmurs of Ricotta, houses some of Google’s top-ranking recipes for Mardi Gras King Cake and Gouda Mac. She currently lives in Orange County, CA, where she can be found enjoying Vietnamese foods from her childhood and watching way too much Netflix.
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Maria Do
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Looking to elevate your game day spread? Check out our top 10 slider recipes! These mini sandwiches are fun to eat and perfect for sharing with friends and family.
If you want to score big with your guests, whip up some of these sliders for game day. They’re all delicious and guaranteed to be a hit at your party. Need more game day inspiration? Check out our favorite party dips, chicken wings, and other game day recipes to choose from.
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Jan Valdez
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Maria is a recipe developer and food photographer from New Orleans. Her Southern food blog, Murmurs of Ricotta, houses some of Google’s top-ranking recipes for Mardi Gras King Cake and Gouda Mac. She currently lives in Orange County, CA, where she can be found enjoying Vietnamese foods from her childhood and watching way too much Netflix.
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Maria Do
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When I want a game day appetizer that’s guaranteed to be devoured in minutes and have people asking for the recipe, I make my French onion dip chicken wings. A plate of these crispy baked chicken wings, alongside a bowl of creamy onion dip, is a total game day win. With their crispy, crunchy bite and rich, savory flavor (thanks to a packet of onion soup mix), these wings win every single time — and they couldn’t be any easier to make.
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Kelli Foster
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Crispy outside + fluffy inside = perfection.
READ MORE…
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James Park
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No Super Bowl party spread is complete without a platter of Buffalo wings. But there’s no need to order pick-up from your favorite bar or battle with a deep fryer while everyone else watches the game. Why? Because I’ve discovered the secret to the very best spicy, crispy, and saucy Buffalo wings. They’ll make you wish the Super Bowl happened more than just once a year.
These wings are best when you prep them in advance — even the day before. Once the pregame coverage starts, slide them in the oven so they’re hot and crispy by kick-off. Here’s how to make the very best restaurant-style Buffalo chicken wings at home.
The Buffalo wings you order at your favorite restaurant are deep-fried in oil. (If that’s the route you want to go, we’ve got you covered. Here’s a recipe for extra-crispy fried chicken wings.)
At home, I’m more likely to use the oven when making Buffalo wings. Luckily I’ve got a secret or two for making spicy, saucy wings with an audibly crackly crunch.
There are three parts of a chicken wing: the drumette, the flat (or wingette), and the tip.
Some grocery stores sell chicken wings already separated into flats and drumettes (they may be labeled as party wings). Other times you may find whole chicken wings with the drumette, flat, and tip all connected. You can ask the meat counter employees to separate the wings for you, but it’s simple to learn how to cut whole chicken wings yourself at home.
Here are the basic steps.
Refrigerate leftover Buffalo chicken wings for up to four days. Reheat leftovers in the upper third of a 400°F oven until heated through and the skin is crisp, about 10 minutes. Toss with more Buffalo sauce before serving.
A platter of Buffalo wings isn’t complete without a dish of blue cheese dressing or ranch dressing and some celery and carrot sticks. Here are some more ideas for your game-day spread.
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Patty Catalano
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I like to make a similar Parmesan cheese sauce, toss it with pillowy store-bought potato gnocchi, and bake it all together in a cast iron skillet until browned and bubbling. To make this too, you only need six ingredients (most of which you might have on hand) and 30 minutes total before you’re sitting down to a delicious dinner.
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Christine Gallary
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While January was the perfect time to slow down after the holidays, February has us feeling a bit more refreshed for the year. And it’s packed with festivities!
We’re looking forward to the Super Bowl with creamy dips, sliders, and chicken wings. To celebrate Mardi Gras, we’ve got Cajun gumbo and shrimp & grits. And for Valentine’s Day, we’ll be making desserts like two-ingredient chocolate mousse and brown butter raspberry shortbread.
And don’t worry — our editors’ picks for the best February recipes don’t forget the comforting soups and hearty stews that’ll keep you warm during those cold and snowy evenings.
From easy one-pan meals to cozy classics, we have recipes that everyone will love. Here are 29 recipes to cook this February (don’t forget that February 29 is a leap day!), including top picks from The Kitchn editors.
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Jan Valdez
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Melissa Gaman is a recipe developer, editor, and food writer living in Jersey City, New Jersey. She loves to bake, especially bread, cookies, and anything chocolatey. Her sourdough starter came from Alaska and is rumored to date back to the Gold Rush. Outside of the kitchen, she loves to grill, smoke, and cook over live fire. Potatoes are her desert island food.
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Melissa Gaman
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Rachel Perlmutter is a recipe developer, food stylist, and culinary producer at The Kitchn. Originally from Houston, Texas, she spends her free time trying to perfect kolaches and breakfast tacos that taste like home. Rachel currently lives in Brooklyn with her partner, dog, cat and rabbit, where they all share a love of seasonal local produce.
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Rachel Perlmutter
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