More like Panberries…amirite?

Cranberry Sauce + Pancakes = Panberries…just go with it.

I started thinking about what I should make today and with Thanksgiving right around the corner, I figured it would be good to have a recipe to help use up some leftovers!


I decided to target the cranberry sauce and after a quick google search (original recipe from The Kitchn) and some tinkering, I came up with a pretty good recipe! On their own, the pancakes are slightly sweet and perfect for snacking. I made regular sized pancakes but if you made them as silver dollars, they would be perfect for some all day snackage.


(thank goodness the cranberry sauce can came with directions…)

Texturally, the pancakes are pretty soft and fluffy. Not super fluffy because the cranberry sauce weighs it down a little, but still moderately fluffy. I think a handful of pecans or walnuts would’ve gone really well with the pancakes. I did make a little cranberry sauce reduction (or just fancied up the canned sauce) that I poured on top of the pancakes and it was delicious.


I noticed a lot of the recipes I saw online used someone’s “mother’s famous sauce’ or “aunt betty’s crazy good cranberries” or something like that so I figured my pancakes could have some of that goodness on top. I simmered the leftover canned sauce, ¬†fresh cranberries, some ginger powder, a splash of maple syrup, and orange and lemon juices while I was cooking the pancakes and let it cool and thicken and it was DELICIOUS. I think I inadvertently invented my new go to cranberry sauce…go me.


If that doesn’t say Thanksgiving to you, I don’t know what does. ūüėČ Just remember, I made these pancakes with plain old canned grocery store cranberry sauce and the pancakes were really good, so if you have any leftover artisinal or homemade sauce, I’m sure these pancakes could only be even better!

3.75 out of 5 stackies: stackiestackiestackie.75


1/2 C flour

pinch coarse salt

1 tsp sugar

1/2 tsp baking powder

1/3 C cranberry sauce

1 egg white

1/2 C milk

1/4 tsp vanilla

1/2 Tbs melted butter

zest of 1 lemon


(makes 4 pancakes)

Whisk together the flour, salt, sugar, and baking powder. Stir in the egg, milk, vanilla, butter, and zest.


Stir in the cranberry sauce. It doesn’t need to be perfectly blended in.


Heat a nonstick pan over medium low heat. Melt a little bit of butter in the pan and cook a scant 1/3 C batter at a time. Cook for about 2 minutes.


Flip and cook for another 2 minutes.


Top with extra cranberry sauce, maple syrup, or nuts. Enjoy!


Quince, Rhymes with Prince!

Hey Fancakes,

Sorry for the late post! I had some old friends from college come visit me this weekend (both of whom are ihopapotami!) and the pancaking got a bit delayed. In any case, I wasn’t sure what to do this week until I remembered that my other friend (also an ihopapotami…basically if we’re friends, I’m making you do a pancake review) had given me some quince from her CSA! I’ve never cooked with quince but they smelled delicious so I figured it wouldn’t be too hard to find a good recipe.

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I did a fair bit of research and everything I read was basically true – quince smell delicious, they’re almost impossible to eat raw (just very tart and dry), but after you cook them, they turn into this beautiful shade of pink and taste like a magical apple-pear hybrid. MAGICAL.

(photo from These flowers, btw, they’re quince blossoms! I think they’re my new favorite – I’ve never seen them in person but if the google image search can be trusted, they’re all stunning.

Right, so after a quick search, I found this recipe from Saveur for Quince Pancakes that I followed exactly (except for¬†making a half recipe). Besides the whole poach the quince part, the recipe is really quick to put together. And, even though the poaching takes a bit of time, you don’t need to babysit the quince – I watched an episode of Gilmore Girls while the quince was simmering away.

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Flavor-wise the pancakes were pretty good. There’s a light sweetness and then just the right bit of acidity from the quince. In addition to the apple-pear flavor, I thought that the quince had a little bit of apricoty-citrusness. Definitely use the powdered sugar, the extra sweetness on top really brings out the tartness of the quince.

Texturally, the pancakes are pretty soft – the pancakes are really fluffy but also burn easily. If you’re worried about your pancaking powers, I would recommend making slightly smaller pancakes so you can control the cook time and temperature better.

Overall, I’m definitely glad I tried these pancakes, if for no other reason than I got to use quince. I might have to join a CSA myself just so I can get weird/new vegetables and fruit for me to make pancakes out of.

3.5 out of 5 stackies: stackiestackiestackie .5


(makes 5 pancakes)

1 quince, peeled, cored, and diced into chunks

2 Tbs sugar

3/4 C milk

1 T butter, melted (+ more for cooking)

1 small egg

1/2 C flour

1 tsp baking powder

1/4 tsp ground ginger

1/4 tsp ground cinnamon

1/4 tsp salt

powdered sugar


Cook your chunked quince, sugar, and 1/4 C water over low heat for about half an hour. The quince will get very soft and the liquid will be almost done. Transfer the quince to a food processor and puree for just a few seconds (you want some chunks to remain). You could also use a potato masher if you want even chunkier quince! After the quince has cooled, whisk in the milk, melted butter, and egg. Sift in the flour, baking powder, ginger, cinnamon, and salt.

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Stir until just combined. The batter will be a very very light yellow – almost like a suuuper creamy corn chowder.

Heat a nonstick pan over medium low heat. Melt a sliver of butter (just enough to cover the bottom of the pan). Cook 1/3 C batter at a time.


Cook for about 2-3 minutes, until the bottom is fully cooked, and the edges look a little dry. Flip and cook for another 2-3 minutes.

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Top with powdered sugar and enjoy!

B is for: Bacon, Bleu Cheese, and Buckwheat.

Hey fancakes,

Have you ever told your friends and family that you’re into something and then, because everyone you know is awesome, you constantly get gifts/emails/messages related to that interest area? Yeah, s0 that happens to me with pancakes and owls (this blog could’ve been “so you think you can owl” in a HEARTBEAT). ¬†Anyway, shoutout to my friend Aryn who emailed me this recipe from what should i eat for breakfast today for buckwheat pancakes with bacon and bleu cheese.


I’d been sitting on the recipe for awhile because I’m not a huge fan of bleu cheese but this morning I just felt like mixing it up a little. I ran over to the store and grabbed some mild smelling bleu cheese (yes, I stood in the cheese aisle and sniffed all the bleu cheeses to pick what I thought would be the mildest – I am that person), bacon, and green onions. Frankly, if you like bleu cheese, this mix of ingredients is hard to go wrong with.

(basically how I feel about bleu cheese – image from arcamax)

I can’t say that I love bleu cheese now, but even if you’re like me, I’d encourage you to try this recipe – it’s actually got a pretty perfect balance of salty and sweet and the bleu cheese really just lends a subtle creamy, salty, earthy underflavor to everything (“underflavor,” trademarked!).


So the only ingredient I actually had a problem with was the buckwheat! I thought it made the pancakes a little too sandy/gritty. I’ve tried to remedy that problem by adding an egg and using whole wheat flour instead. I agree with the original recipe that you need something a little more substantial than regular flour for these pancakes but 100% buckwheat just wasn’t quite right to me. You could go cRaZy and do 1/2 buckwheat + 1/2 whole wheat, or even throw in some rye flour! (wut wut!)


This was definitely one of those recipes where I would take a bite, chew thoughtfully, and have to take another bite to really figure out the flavor profile…I’d say I ate about a half of the stack before I felt like I had really gotten a handle of the flavor profile…totally worth it.

3.75 out of 5 stackies: stackiestackiestackie.75


(makes 4 pancakes – enough for 2 slightly hungry people)

1/2 C whole wheat flour

1/2 Tbs baking powder

pinch salt

1/2 C milk

1 egg

1 T butter, melted

1 T maple syrup (+ more for drizzling)

1/4 C green onions, chopped

1/8 C bleu cheese, chopped into small pieces

bacon, at least 4 pieces for the pancakes

oil for cooking


Cook the bacon! I did mine in the oven but cook yours anyway you like best.


Whisk together the flour, baking powder, salt, milk, egg, butter, and maple syrup until you get a nice smooth batter.


Add the chopped green onions and bleu cheese. Whisk well with a fork making sure to break up the bleu cheese crumbles.


It’ll look a little like sludge, but no worries, it’ll taste good! Heat a non-stick pan over medium heat. Add about a quarter sized amount of oil to the pan. Cook a scant 1/3 C of batter at a time making sure to spread the batter out a little – the batter will be on the thick side.


Cook for about 2 minutes, until the top is dry and you can see that the bottom is nice and browned.


Flip and cook for another 2-3 minutes. Layer the pancakes with bacon and drizzle with syrup. Enjoy!


Uh Oh, Spaghetti Squasho’s

Hey Fancakes,

First, I totally had this post written and (I thought) posted, but then Chrome went all crazy on me thus the late posting. ¬†Sorry! Anyway, this week I made spaghetti squash pancakes. ¬†I’d had this squash sitting in my fridge for a few weeks


I’d had plans to roast it, puree it, and then make something delicious…but I also didn’t take the time to figure out what type of squash it was (in my defense, when I picked this up as part of my friend’s CSA, it was just labeled as a “winter squash”) which just made me continue to put off cooking with it at all.

Finally, I pulled myself together and did some googling…


(from Epicurious)

and figured out that I had a spaghetti squash. A little more googling and I found Martha’s spiced squash pancake recipe. I didn’t quite have everything that she used on hand so I just winged it and made substitutions where I thought they would work.


The spice level in these pancakes is definitely there/noticeable/in your face – so if you’ve been looking for some flava, you found it. The pancakes also passed my newest test – the fiance is notoriously picky so if he’s willing to try something and takes more than 1 bite, I know I have a winner – he ate a whole pancake! Spaghetti squash FTW.

4 out of 5 stackies: stackiestackiestackiestackie


Olive oil, for cooking

1 clove garlic

1 Tbs chives, chopped

1 tsp red pepper flakes

1/2 tsp cumin

1/2 tsp paprika

salt and pepper

2 C roasted spaghetti squash

1 egg, lightly beaten

2 Tbs flour


Preheat your oven to 375¬įF. Quarter your spaghetti squash and drizzle each piece with some olive oil and pepper. Roast, cut side down for 1 hour.


Let cool slightly and then using a fork, scrape out the squash into a bowl. Add the rest of the ingredients and mix together with a fork.


Go from this (above) to this (below!).


Heat a nonstick pan over medium low heat and add 1 Tbs of olive oil. Cook 2 forkfuls of batter at a time, using your fork to spread the batter into a thin pancake.


Cook for 3-4 minutes until golden brown on the bottom. Flip and cook for another 2 minutes.


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 ūüėČ


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.

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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.

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Flip and cook for another 2 minutes.

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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…)

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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!

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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!).

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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.

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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.

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Flip and cook for another 2-3 minutes.

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