This 15-minute pancake recipe is all you need to keep cozy on rainy mornings. 

ORIGINALLY PUBLISHED IN THE LOST ART OF BRUNCH
PHOTOGRAPHED BY DAN AUSTIN
STYLED BY LISA MALOTT

15- Minute Pancakes

1 1/2 cups flour
3 1/2 tsp baking powder
1 tsp salt
1 Tbsp sugar
1 1/4 cups milk
1 egg
3 Tbsp melted butter, plus more for the pan

In a large bowl, whisk the flour, baking powder, salt, and sugar. Pour in the milk, egg, and melted butter. Mix until just smooth.  Heat a griddle and melt the butter for getting the best crispy pancakes in all the land. Pour or scoop the batter onto the griddle (about 1/4 cup). Cook until brown on both sides and serve hot.

BANANA CRISP PANCAKE TOPPING

1/4 cup regular rolled oats
1/4 cup of your favorite chopped nuts
2 Tbsp granulated sugar
1 1/2 Tbsp butter
3 medium to large bananas, cut crosswise into 1/2-inch slices
1/2 cup dried calimyrna or kalamata figs, stemmed and chopped (about 3 ounces)
1/4 cup butter
1/4 cup packed brown sugar
1/4 tsp ground cinnamon
2 Tbsp bourbon or water
2 Tbsp honey

In a skillet, cook oats and nuts over medium to medium-high heat for 2 to 3 minutes or until nuts are very lightly browned, stirring frequently. Cook and stir for 2 to 3 minutes more or until mixture is evenly toasted. Add sugar, 1 1/2 tablespoons butter; stir until butter is melted and mixture evenly coated. Remove from heat. Transfer to bowl and set aside. In the same skillet, cook bananas, figs, 1/4 cup butter, brown sugar, and cinnamon over medium heat for 3 to 5 minutes or until bananas and figs are just softened, gently stirring occasionally. Remove from heat. Add bourbon and honey. Return to medium heat; cook 1 minute more, gently stirring to coat fruit well. Remove from heat. Top pancakes with warm banana mixture and sprinkle with oat topping, whipped cream, and (optional) freshly grated nutmeg.