The origin of the word ‘breakfast’ is in the word itself: to break one’s fast which occurs while sleeping. Of course, with dishes like the ones here, breakfast for dinner (or any other meal for that matter) could quickly become a trend in your household. Four Alberta chefs bring the sweet and the savoury to the breakfast plate this month, showing us what lies beyond toast and coffee. Rise and shine, folks: the early bird gets fed very, very well! Chef Tony Tipping / Wild

Tiramisu Pancakes “My wife and son love both pancakes and tiramisu, so I needed to find a way to combine them into one dish," explains Chef Tony Tipping from St. Albert's WildRoots Bistro. "I also took it as a personal challenge to make the thickest pancakes possible.” His trick? Stainless steel All-Clad gratin dishes. Keeping things clean and organized is key in his kitchen. “Measure everything out before you start cooking, and clean as you go. Have fun, and don’t rush it

This recipe first appeared in our July / August 2013 issue of Culinaire Magazine courtesy Natalie Findlay. In summer, everyone is looking...