Off the Griddle with Ihopapotamus at…Dots Back Inn

Editor’s Note: Hey Cakies, this week’s ihopapotamus post is brought to you by one of the potami covering the southern region – excuse her partiality, she can’t help it 😉

Fancakes, today I’m taking you on a trip down south to the Old Dominion, the Commonwealth, the state in which five presidents were born: Virginia! And not just any part of Virginia, but the capital of the Confederacy. Richmond, Virginia, also known as the River City, is known for its famous (infamous?) history and outdoorsy lifestyle. It also has pretty good food. Oh, and lots of tattoos.

I think we can all agree that Guy Fieri’s Triple D is THE measure of good food. Richmond has a few places that have been featured on this show. One is Dot’s Back Inn. This is where I went.

Dots Back Inn is a retro-themed diner in the only nice part of the Northside neighborhood of Richmond. If you go there, don’t stray that many blocks. Lots of crack up here, y’all. Joking, but kind of not…


(photo from the Dot’s website!)

The inside is nothing to write home about, but it is American. And cozy. I call it having their priorities in order! I do believe those are Christmas lights laying sort of disheveled all over the place. Very classy.


They have lots of delicious breakfast food. I actually thought it was only breakfast food, but while there I learned that they have a “Rosie the Riveter Lunch Pail.” #GirlPower

Of course, I ordered pancakes. They had a ‘meat pancake’ special, but I opted for the classic blueberry. I know, I know, I just said I’m in the South – where are the griddle cakes with, like, honey and corn and grits and fried-green tomatoes on top??! Well, I decided it would be unfair to compare the superior  Southern variations on things and so I stuck with classics, for fairness.


(blurred for anonymity…)

First of all, this place was FAST. It was awesome. We stepped in at 10 am, ordered at like 10:05, and I swear we had our food less than ten minutes after ordering.

Second of all, the pancakes were delicious. Real, perfect blueberries, beautiful melted butter, amazing texture, and great taste, of course. The outside of each pancake was perfectly crisp while the inside was soft and melted in my mouth. The sweetness was spot on for me – I don’t like super sweet. The sweetness from the blueberries was plenty, so maybe if I had gotten plain pancakes it wouldn’t be sweet enough for me. This is sweetness thing is also crucial because I don’t like maple syrup, so I need the pancakes to be satisfactory on their own. And they were.

Overall, it was a great experience. I had never been before, and it did not disappoint. I actually brought leftovers home, but before I put them in the fridge, I took like three more giant bites just to get the amazing-ness in my mouth again. Worth it.


Thanks, Guy Fieri, for finding me my new go-to brunch place. I mean, if I lived in Richmond **COUGH COUGH** Which I don’t…

5 out of 5 Paul Bunyans: Untitled1Untitled1Untitled1Untitled1Untitled1

The Kohlrabis Are Alright

Hi Fancakes,

We’re bringing it back to the savory side this week, which I’m always a fan of. Have any of you ever had kohlrabi? It’s related to cabbages, Brussels sprouts, broccoli, cauliflower, etc. I would say the taste falls between the stalk part of broccoli and a raw water chestnut…crispy, slightly sweet, and refreshing. My old roommate is part of a CSA and she got an awesome kohlrabi and recipe that she handed over to me for blogging purposes so here we go!


As you can see, I had a purple kohlrabi (they come in green, too) and some chives from my “herb garden” aka random pots on my windowsill. The recipe from the CSA looked really good, it had lots of different spices, cardamom, turmeric, coriander etc….but I was feeling a little lazy and didn’t feel like going to buy teh spices I was missing or toasting and them grinding them or making the special sauce so I just sort of made up my own recipe…yeah…


But, it totally worked out, and these pancake/fritters came out delicious! They sort of taste like latkes but sweeter and a little softer. As a testament to how good they were, the boy even ventured into the kitchen while I was cooking and and tried to steal some from the pan…don’t worry, cakies, I shooed him away and told him to come back after I was done taking pictures 😉


I think these pancakes were delicious on their own, but we happened to be eating scallops for dinner and they totally worked together. I also had some with just a little scoop of hummus and that was delicious, too! Aaaand, I had a leftover one cold from the fridge and it was STILL GOOD. Basically, make these because you will like them.

4 out of 5 stackies: stackiestackiestackiestackie


(makes 7-8 pancake-fritters)

1 medium-large kohlrabi, peeled and coarsely grated

a handful of chives, chopped (or a shallot or small onion)

1/4 tsp turmeric

1/4 tsp paprika

1/2 tsp coarse salt

1 egg, lightly beaten

1/4 C flour

1/2 Tbs milk

ground black pepper


Combine all the ingredients (I just mixed them together with a fork).


Heat about 2 Tbs of oil or butter in a frying pan over medium heat. When the oil is hot (drops of water should sizzle when they hit the oil), add about 2 Tbs of batter to the pan and pat it flat (you can cook more than 1 pancake fritter at a time, just try to leave at least an inch between each pancake fritter).


Cook for 3-4 minutes (you want the egg and flour to cook thoroughly) until the bottom is lightly golden brown.



There might be some breakage, but don’t worry about it! Cook for another 2 minutes and continue with the rest of the batter! You might need to add more oil/butter as you cook, just try to keep the same amount in the pan as you started with and remember to let the oil/butter heat up if you add more!

Lazy Day Pancakes

Hi Fancakes,

So, these aren’t really “lazy” pancakes per se, but I’m having a lazy day thus making these lazy day pancakes…Anyway, I saw a recipe for Applesauce Pancakes in the new issue of Martha Stewart and I decided to roll with it. Part of the appeal of the Martha pancakes (we’re on a first-name basis)was her recipe for homemade Pink Applesauce, but again, since I was being lazy and I conveniently had 1 container of Mott’s apple sauce in my fridge, that’s what I used.

photo 4

I also left out the sour cream that Martha recommends you serve the pancakes with because (1) I didn’t have any sour cream and (2) I don’t like sour cream…In any case, I do think you should try the pancakes with sour cream if you like sour cream because I can totally envision (is there a word for that with taste? like entaste?) how those flavors would be awesome together.

(image from

Enough of my making excuses for being lazy…These pancakes were awesome. They’re lightly sweet and apple-y, with a hint of butteriness. They’re easy to make, they don’t need any toppings (although basically anything would be good on them), and they’re basically awesome. So yeah, bow to these pancakes and then eat all of them. ALL THE PANCAKES.

4.25 out of 5 stackies: stackiestackiestackiestackie.25

Ingredients (recipe adapted from the October 2014 Martha Stewart magazine)

makes 6

1 C flour

1 1/2 Tbs sugar

1/2 Tbs baking powder

3/4 tsp Kosher salt

1 egg

1 C milk

1 single-serving container of Mott’s All Natural apple sauce (3.9 oz)

4 Tbs unsalted butter, melted


In a large bowl, whisk together all the ingredients.

photo 1


Heat a nonstick pan over medium heat. Add a little bit of oil, just enough to lightly coat the pan (the butter in the batter will make up for the rest).

Cook a ladleful of batter at a time (about 1/3 C batter) for 3-4 minutes.

photo 2

Flip and cook for another 2 minutes.

photo 3

Finish cooking the rest of the batter and enjoy!

Between Two Nectarines

Hey Fancakes!

I was at a little bit of a loss as to what to make this week, but I stopped by the local fruitstand and the nectarines were just calling out to me (also the figs, but those may have been eaten before any pancaking could happen…)

photo 5

I thought about what I’d like to do with these and then I started thinking about peach pie, then peach cobbler, then streusel and that’s basically how I ended up with nectarine pancakes topped with streusel…that makes sense right?  Then I remembered the pumpkin streusel pancakes I made, found an awesome peach pancake recipe, and it kind of took off from there!

photo 4

The peach pancakes recipe from Summer Living talks about making these for brunch – I do think that these would make a super cute presentation, but at the same time, they’re a little finicky so I’m not sure I’d want to make a ton of them for guests. The pancakes really want to pull away from the fruit so I definitely had some pancakes just crumple on me (not photographed, but still enjoyed!).

photo 3

Oh, also, the original recipe called for two types of flour, so I went with it. I think that it totally makes a difference and the heartier pancakes stands up well to the streusel and nectarines, but if you don’t have  multiple types of flour or don’t feel like getting any, I think using regular flour would be fine.

4 out of 5 stackies: stackiestackiestackiestackie


(makes 5)

3/8 C whole wheat flour (6 Tbs)

3/8 C yellow cornmeal

1 Tbs sugar

1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

3/4 C buttermilk

1 egg

butter (for cooking)

1 nectarine, sliced thinly

For the streusel:

1/2 C whole wheat flour

1/2 C dark brown sugar, packed

1 tsp cinnamon

6 Tbs cold unsalted butter, cut into chunks


Put together the streusel by mixing all the ingredients together.


Then using a pastry cutter, fork, or your fingers to work the butter into the other ingredients until it looks crumbly. Set aside.


Whisk together the flours, sugar, baking powder, and baking soda. Add the buttermilk and eggs and whisk until combined.


In a frying pan over medium heat, melt a little bit of butter (just enough to coat your pan). Place 3-4 slices of nectarine in the pan and let cook for about 30 seconds. Pour about 1/3 C batter over the nectarines and cook for about 30 seconds.

photo 1

Sprinkle approximately 2 Tbs of the streusel topping over the top of the pancake and continue to cook until the pancake is cooked through and the batter on top looks completely dry, 3-4 minutes.

photo 2

Flip and cook for another 2-3 minutes.

photo 3