The January 1977 issue of Gourmet has three recipes I can't wait to try. Two are for unusual pancakes. The first, from an article by Fanny Todd Mitchell on the pleasures of Auvergne, are for buckwheat pancakes. They're served as dessert, usually with jam or honey, but I imagine them with slices of ripe peaches and a dollop of sour cream.

The next, a reader request for some pancakes sampled at the Buena Vista Hotel in Nassau, are an innocent version of crepes suzettes.

And finally, a recipe I could not resist, for a basil and fennel-scented chicken stew from La Mere Blanc. This sounds exactly like what I'll want to eat in early autumn!