Off the Griddle with Ihopapotamus at…the Honolua Store

(Editor’s Note: This week, it’s MC bringing you a pancake review all the way from Hawaii!)

honolua sign

Hey Fancakes,

I went to Maui for my Spring Break (/an early graduation present from my mom) and there was a general store of sorts right next to my hotel, and it had a little restaurant/to-go place in it!  So my mom and I went for breakfast one morning, and being the good Ihopapotamus that I am, I ordered pancakes.

honolua map


(from Google maps)

I got banana pancakes, seemed fitting for Hawaii, but I was not a fan.  First of all, it was plain pancakes with bananas on top.  I was expecting a banana pancake, with bananas in the batter not a plain pancake with a cut up banana on top.  Second, the pancake itself wasn’t very good.  It was bland and overcooked—like the pan was too hot when they were cooked so the outside tasted a little burned to me.


Obviously, I was pretty disappointed with it.  I’m going with 1 Paul Bunyan.  I wouldn’t order them again but they were edible.

1 out of 5 Paul Bunyans: Untitled1

honolua store

(picture of the front of the store)


(picture of a bird that sat next to my table and stared me down for food, which when I tossed some pancake its way, more birds flocked over and stole the food and then wouldn’t leave me alone until I gave them more food)


(side view of the menu, there was a line and it was hard to get a direct picture of the menu, which was hanging up above the counter)

It’s Aliiiiive: The Pankegg

Happy Easter everyone! If you read my last post, you’ll know that I’m all about eggs, all the time (oh and also that there’s an awesome egg-related charity hunt going on in NYC right now)…okay, maybe not allll the time, but definitely a significant portion of the time.  So, continuing my homage to all things egg (and the Big Egg Hunt), I decided to make a pankegg. Part pancake, part fried egg, 100% goodness.

photo 2


In theory, it’s really quite simple, you cook a pancake halfway (basically, just don’t flip it), take it out of the pan, cook a sunny side egg, flip the pancake back onto the egg, fuse them into breakfast awesomeness, and BAM.

photo 5

(You can sort of see the outline where egg met pancake – FUSION HA! – oh, I went there. hard.)

Before I started cooking I was a little worried that the light sweetness of the pancake would be weird with the egg, but they actually went together really well.  I used the egg yolk as “syrup,” but I think you could push this pancake farther to the savory or sweet side and it would still be delicious.  Add some ham or bacon and you’d basically get a pancake version of Eggs Benedict or a McGriddle.  Hold the meat and add some jam, and it would be equally delicious.

photo 3


Cronuts, watch your back, the pankegg is coming for you!

photo (6)

(The Where’s Waldo egg I spotted at Union Square last week! Can’t wait to see all the eggs tomorrow at Rockefeller Center)

4 out of 5 stackies: stackiestackiestackiestackie


(makes 1 pankegg)

1/4 C flour

3/4 tsp sugar

1/4 tsp baking powder

pinch salt

1 egg + 1 egg white

1/4 C milk

butter for cooking


In a medium bowl, whisk together the egg white and milk until frothy.  Sift in the flour, sugar, baking powder, and salt.  Mix until just combined.


Lightly butter a frying pan and heat over low-medium heat.  Pour all the batter in and cook until large bubbles form on the top of the pancake (3-4 minutes).  The top needs to be partially uncooked so that it will stick to the egg.

photo 2 (2)

Remove the pancake from the pan (I just slid mine onto a plate) and cook the egg sunny side up.  You may want to turn the heat down a little so that the bottom of the egg doesn’t burn before the yolk cooks enough.

photo 3

Cook the egg 2-3 minutes, until it’s done to your liking, but you want the yolk to stay runny so that you have “syrup.”  Flip the pancake onto the egg and gently press the edges so that the egg and pancake stick together.

photo 4

Cook for another 1-2 minutes. Remove from heat and enjoy!

photo 1






Getting My Egg On

Have you all heard of the The Big Egg Hunt happening in NYC?  It’s basically a charity scavenger hunt set up by several companies/organizations – there are over 260 2 foot tall egg sculptures hidden around New York City, when you find one, you scan its barcode and you’ve “cracked” the egg. With each egg you find, you get entered into a raffle to win a Faberge egg pendant.  If you like eggs, like egg sculptures, have any sort of compulsive “gotta catch ’em all syndrome,” want to do something fun for charity, and are in New York, I highly recommend getting on the egg hunt bandwagon.


(the first egg I ever found! – btw, there are more rules to the egg hunt, but I defer to the egg hunt website on the intricacies of the greatest game!)

If you follow me on instagram (@thinkpancake), you know that I’ve been running around the city and taking pictures of eggs.  So, in light of my egghunting egg-sperience, I decided to make some very eggy pancakes this week.  I found several recipes for “egg pancakes” and eierkuchen (German egg pancakes), and made a version I thought would work.



The pancakes came our pretty pretty delicious – a little on the dense side, but full of that spongey eggy flavor you get in egg-heavy recipes.  The pancakes are nice on their own (lightly sweet) with just a drizzle of lemon juice, but they’re even better dusted with some powdered sugar and topped with from freshly chopped strawberries.



This recipe is definitely being entered into permanent rotation, it’s simple to make, has ordinary ingredients, and makes a manageable amount of pancakes (6).  I will note that the pancakes didn’t sit well, as in a couple hours after we had breakfast, we snacked on some leftover pancakes and they were…not good, morale of the story? Eat ’em while they’re hot! (which is really how most pancakes should be enjoyed anyway)!

Happy egg hunting!

3.5 out of 5 stackies: ImageImageImageImage


(makes 6 – feeds 2-3)

3 eggs

1 C milk

1 C flour

1/2 Tbs baking powder

1/2 tsp salt

1/4 C powdered sugar + more for dusting

butter (I used unsalted)


Whisk together the eggs and milk.  Then, sift in the dry ingredients.


Whisk until the ingredients are just combined. A few small lumps are fine.


Heat a non-stick pan over low-medium heat with just enough butter in the pan to lightly coat the bottom of the pan.  Cook 1/3 C of batter at a time.


Flip after 2-3 minutes, when the edges are dry, bubbles form on the top, and the top of the pancake is jiggly but not wet when you shake the pan.


Flip and cook for another 1-2 minutes, until the pancake is cooked through. Stack the pancakes with a thin pad of butter between each one.  When all the batter is cooked, dust with powdered sugar and serve with fresh fruit, jam, or a squeeze of lemon!

You Down With PPP?

Hi Fancakes, sorry about the delayed post – I went home this weekend to see the family and to meet with the priest who will be performing my wedding ceremony!! Basically…I just totally lost track of my Sunday.  Never fear, though, I still have a post for you.  This week, I tested out this recipe (from Pretty Simple Things) for Persian Potato Pancakes.


These were really really good, almost like really thin latke-y potato hash browns. I had them with my dinner and I was so glad I did.  In fact, I barely saved any for the boy. SORRY I’M NOT SORRY.  It’s hard to go wrong with potatoes and onions and since I already love turmeric, I knew this recipe was going to be a hit.

(photo from 1funny)

The only issue I had with these pancakes were that they definitely stuck to the bottom of my pan, so just make sure you’re using an awesome non-stick pan and/or you grease up your pan before you start cooking.

3.75 out of 5 stackies: stackiestackiestackie .75


1 Idaho potato (medium size)

1/2 smallish red onion

1 egg

1/4 tsp turmeric

1/4 tsp salt

3 Tbs vegetable oil (I used canola)


Using the smallest setting, grate the potato and onion.


Whisk in the egg, salt, and turmeric.


Oil a non-stick pan over high heat (with about 2 Tbs of oil).  Once the pan is hot (if you drop some water on it, bubbles should sizzle immediately), pour the batter into the pan and spread it as thinly as possible.

Cook the pancake on high heat for 2 minutes, then turn the heat down low and cook for another 10 minutes.  Cut the pancake into 4 sections.

Flip the pancakes, and cook on high for another minute.  Then, turn the heat back down to low and cook for another 10 minutes.  (You may need to add more oil if your pan dries out).