It's a breakfast conundrum: cereal or pancakes? Giorgio Rapicavoli chooses both in one dish at his restaurant, Eating House in Coral Gables, Florida. Rapicavoli grinds Cap'n Crunch cereal finely, then mixes it into an otherwise traditional pancake batter. Instead of maple syrup, the unapologetically sweet pancakes are topped with condensed-milk syrup and a pad of vanilla-laced butter. Serve to the children (grown-up or otherwise) in your life alongside maple sausages for a breakfast that's champion, or rather captain, worthy.