1,982 flour recipes

Traditional British pikelets made from a yeasted batter cooked on a hot griddle. Like crumpets without the ring, with a bubbly surface that soaks up butter and honey.

Liver dumplings (leberknödel) blend scraped beef liver with lard, breadcrumbs, egg, and parsley, then poach in clear broth. Single-serving Austrian-German soup garnish.

Jamaican banana bread made with ripe mashed bananas, shortening, and vanilla. A simple, no-frills loaf with a moist crumb and deep banana flavor.

Vegan Amaretto coconut bread with silken tofu, coconut milk, and unsweetened coconut flakes. No eggs, no dairy, and toasted slices with your morning coffee are genuinely something.

Homemade English muffins griddle-cooked with cornmeal crust. A simple yeast dough rolled, cut into rounds, and browned slowly on a hot griddle for nooks-and-cranny texture.

This combination of raw vegetables and seasonings makes a tasty sandwich that's high in fiber and low in fat.

Banana-Walnut Cookies pack two cups of rolled oats into a soft, cinnamon-spiced drop cookie with mashed banana and brown sugar. A generous 60-cookie batch ready in 30 minutes.

Pan-fried sirloin steaks finished in a bold rye whiskey pan sauce with scallions, beef extract, and fresh lemon juice. A quick, boozy steak dinner with serious depth of flavor.

Drop biscuits with cornmeal crunch and pepper jack cheese baked in. Spicy, cheesy, and ready in 20 minutes with no rolling or cutting needed.

Welsh batch scone baked as one round and scored into wedges, spiced with cinnamon, ginger, and mace, studded with raisins and dates. Traditional teatime bread.

Deep-fried corn and sausage fritters with beaten egg whites for an extra-light, puffy texture. Fresh corn kernels and crumbled sausage in a paprika-spiced batter.

Homemade fried elephant ears: sour-cream and buttermilk dough rolled thin, slit, fried golden, then tumbled in cinnamon sugar. State fair pastry made in your own kitchen.

Light currant bran muffins made with buttermilk, egg whites, molasses, and safflower oil. Drop-style batter chills 4 hours for a crispy edge and chewy center. Low-fat and fiber-rich.

Spiced prune whip cake with prune juice, cinnamon, nutmeg, and allspice baked in a tube pan. A moist, warmly spiced vintage cake that's a community favorite with over 100 reviews.

Fried rainbow trout with a seasoned cornmeal-flour crust, flavored with lemon thyme, paprika, and garlic. Double-dredged and chilled for an extra crispy coating.

Simple cornbread with whole wheat flour, cornmeal, honey, and real corn kernels blended into the batter. No eggs, no butter, no dairy for a vegan-friendly loaf.