Off the Griddle with Ihopapotamus at…3 Guys Restaurant

Effortless Pancaking. After a long Saturday night in New York City, one should not expect to accomplish anything of remote importance on Sunday. The first – and perhaps only – task should be engorging a carb-loaded meal.

(photo from This Week in New York)

On a recent Sunday morning I didn’t find pancakes. Pancakes found me. There would be no valiant march downtown to a Michelin-star brunch. There could only be the all-American concept of delivery breakfast. And the purveyor of flapjacks was 3 Guys at 96th Street and Madison Avenue in the Upper East Side.


(map from google maps!)

The pancakes at Three Guys are typical diner fare.  I ordered a stack of regular pancakes, without the frills of strawberries or chocolate chips, which come three to a stack. At first glance the pancakes looked undercooked. There was very little darkness to the surface or edge of each flapjack. But they were actually light and fluffy, without any of the runniness that condemns an undercooked pancake. The accouterments of Aunt Jemima syrup and Land-O-Lakes butter, coupled with a side of bacon, satisfied expectations.

syrup and butter

The pancakes at Three Guys hold up well in a metal and plastic delivery tin. They arrived warm and ready to be transferred directly into my stomach. Be sure to request any syrup or butter, as the food arrived without any condiments. A side order of some kind is recommended as well, as the ‘cakes are not very large. Perhaps five inches in diameter. That’s a circumference of 5π for any math wizards out there.


Prices are in step with the neighborhood. An order of three regular pancakes will run about nine dollars. A side of bacon costs another five. It is the right amount of food to cradle me into a late morning nap.

Required: Internet, bank account, couch.

3 out of 5 Paul Bunyans: Untitled1Untitled1Untitled1

Build Me Up Buttercup







Hey Fancakes,

Last week when I was face deep in my Mennonite pancakes I couldn’t help but be reminded of the pancakes from my childhood (nothing quite like pancake nostalgia). My oldest sister is not a great cook, well she’s pretty good now, but back in the day, eating something she made was the equivalent of taking your own life in your hands…


One thing she did consistently make well were pancakes, we called them “buttercup pancakes”…no real reason, but that’s just what we called them.

(gotta love a Princess Bride reference! From here.)

They were super thin, lightly sweet, and deeeelicious. They’re pretty basic pancakes and really easy to put together, but that doesn’t lessen their awesomeness in any way. I actually made these for dinner last night and they barely lasted 5 minutes. barely.

(…also how could I resist a Powerpuff Girls reference?)

My sister usually made regular sized pancakes (about the size of a salad plate) but I changed it up and went for silver dollars because miniature things taste better (that’s science). In any case, if you’re looking for a simple but awesome pancake recipe (or if you’re a terrible cook and want a recipe that you can probably make…or both), look no further!

4.25 out of 5 stackies (yes, I’m totally biased): stackiestackiestackiestackie.25


1 C flour

1 1/2 tsp baking powder

1/4 tsp salt

1/3 C sugar

1 egg

1 C milk

1 Tbs melted butter


Put all the ingredients in a medium sized bowl.



Whisk together all the ingredients and try to get out all lumps.



Heat a nonstick pan over medium heat – add just enough oil to the pan to lightly grease the bottom. Cook about 2 Tbs of batter at a time.


These pancakes should be slightly underdone so cook for about 1 minute (just so that the tops are solid enough to flip without getting batter everywhere and a few bubbles have formed along the edges). Then flip and cook for another minute.


World Cup of Pancakes – Remember When Pancakes Could Tell the Future?

Hi Fancakes, I would never want to come out and say that I’m the new Paul the Octopus but I would like to point out that my pancakes have been accurately predicting the outcome of World Cup games. Coincidence or prescience, you be the judge, but either way, make sure you check out these Mennonite Pancakes (for the record, I’m unofficially officially predicting Germany will win).


Have you ever just been like, “I really want a giant delicious slightly eggy neutral pancake to roll up and put whatever I want on it?” Is that just me? Am I the only one who thinks about pancakes all the time? Anyway, if you’re thinking it now (you’re welcome), you need to try these pancakes. The wooden charger sort of throws the sizing off, but the plate holding the pancakes is a full size dinner plate, so these puppies are ready to fill. your. stomach.  (that sentence is supposed to be read as Nasim Pedrad playing Heshi in this skit).



These pancakes are pretty similar to the Argentinian ones (and really any crepe-like pancake) but they don’t need to rest, and they’re slightly more substantial than your standard crepe. I did some research and it seems like you can basically put whatever you want on these: meat, fruit, cheese, syrup, etc. I went with classic powdered sugar, but I’m thinking some cheddar scrambled eggs rolled up in a pancake would make for a very hearty meal.

photo (8)

Go forth, make these pancakes, and watch the World Cup! (Is it bad that I’m maybe more interested in the predictive prowess of my pancakes than the game itself?)

3.75 out of 5 stackies: stackiestackiestackie.75

(original recipe Mennonite Girls Can Cook)


(makes 3 large pancakes)

3/4 C flour

1/4 tsp salt

2 eggs

3/4 C milk

2 Tbs butter, for cooking

powdered sugar (or topping of your choice!)


In a medium sized bowl, whisk together all the ingredients until you get a fairly smooth batter (a few lumps are okay, but try to work most of them out).


Heat a large frying pan over medium heat and melt about 1/2 Tbs of butter in the pan. Let the butter totally melt and just start to brown before you add 1/2 C batter. Swirl the batter so that it covers the bottom of the pan.


Cook for about 2-3 minutes, until the edges are crispy, the top is dry and the bottom is golden brown in spots. Flip and cook for another 2 minutes. (I found the easiest way to flip was to loosen the pancake from the pan, then lifting from one side of the pancake rather than the middle).


Slide the pancakes out of the pan as they finish cooking and add more butter between each pancake. Top and enjoy!




Argentinian Fanqueques, Say Hola!!

Hola Fanqueques,

We’re back with another installment from the World Cup of Pancakes with some Argentinian Panqueques aka Crepes with Dulce de Leche. If you haven’t had these before, they’re basically slightly eggier crepes with the best caramel sauce EVER.

photo 4

On their own, the pancakes are pretty plain – neither sweet nor salty, just pancake-y. They’re definitely on the eggy side which makes sense since there’s an extra egg yolk in the batter. I also cooked these pancakes slightly on the thicker side so they would stand up to the dulce de leche better.

ddl final

Oh dulce de leche. You sweet sweet sauce. If you’ve never had DDL (oh, I went there) it’s like the caramel sauce of your dreams. Sweeter and with more depth than your average caramel sauce, there’s a reason why many people in Latin America LOVE their dulce. I followed the recipe from Smitten Kitchen, which was so good, I’m just going to send you directly over there. For reals, though, do everything she tells you to do…it’ll be delicious.


(your basic DDL ingredients: sugar, baking soda, water, salt, cinnamon, vanilla bean, and milk (not pictured))

The combination of a slightly fluffy eggy crepe and dense sweet sauce is magical. Even the  roomie who hates caramel somewhat begrudgingly devoured a pancake. I’m telling you, make these and eat them! Even if you don’t feel like making your own DDL, most stores sell it by the jar, and once you pop…you just can’t stop!

4 out of 5 stackies: stackiestackiestackiestackie


(original recipe from Buenos Aires Foodies) – makes 6 pancakes.

3/4 C flour, sifted

1 Tbs granulated sugar

1/2 tsp salt

2 eggs + 1 egg yolk

3/4 C milk

1/4 C water

1/2 C Dulce De Leche


Sift together the flour, sugar, and salt. Whisk in the milk and water to the flour mixture.

batter 1

In a separate bowl, whisk together the eggs and yolk until well combined.

egg mix

Whisk the egg mixture into the flour-milk mixture until totally combined. Get out all the lumps! Cover the batter with plastic wrap (press the plastic directly onto the batter so now film can develop) and let sit for 20 minutes in the fridge.


Cook 1/4 C batter at a time in a small frying pan over medium low heat. Melt a little bit of butter in the pan to keep the pancakes from sticking – you may need to re-butter about half way through.

photo 1

Make sure to swirl the batter in the pan so that the whole bottom is covered. Cook for about 2 minutes, until the top is dry. Flip and cook for another 30 seconds-1 minute.

photo 2

Slide the pancake out of the pan, spread about 1 Tbs of dulce de leche down the middle of the pancake, roll it up, and repeat!

photo 3

Adjust the amount of DDL to your taste, but be forewarned, it can be very sweet and maybe even overwhelming (in the best way possible)