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.

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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!).

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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!)

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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

Ingredients:

(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

Directions:

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

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

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

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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.

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

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

 

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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.

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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.

ddl

(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

Ingredients:

(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

Directions:

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.

batter

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.

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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!

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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)

World Cup…OF PANCAKES

Olá fanquecas! (That’s Hi Fancakes in Portuguese). In honor of all things World cup, we here at SYTYCP have decided to go on a pancake journey of world cup teams – we might not be able to get to Rio, but we can definitely eat pancakes like we are (…that’s basically the same, right?)

Let’s get pancaking! To kick off the inaugural start of the World Cup of Pancakes, we started in the host country, Brazil with some Brazilian Panquecas.

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Panquecas are definitely savory pancakes – in fact, you basically make savory crepes and almost treat them like pasta shells/noodles. You stuff each crepe with a delicious and simple filling of ground beef and sauteed veggies. Traditionally, panquecas would be served with a green salad and rice. I had some peas that were on their last legs so I just did a light lemon dressing. The goal is to have something fresh to contrast with the pancakes, so I think my pea salad served that purpose even if they were a tad untraditional. (oh, and the rice just never got made…)

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Even though it seems like the steps to making panquecas may be a little involved, it’s really not! The crepes are super simple and if you can handle a little basic cooking, the filling is no problem at all. Plus, it’s totally worth the effort – these pancakes are DELICIOUS. For reals, the filling is rich and hearty, the flavors all meld together, and the cheese just kicks it up a notch. Can I say that we shouted “GOOOOAAAALLLLLLLLLLLLLLLLLL” after tasting these? We didn’t, but I felt like that needed to be typed out.

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So, for your next world cup viewing, skip the chips and dip/wings/fries…whatever else you might be thinking of and go straight for the pancakes!

4 out of 5 stackies: stackiestackiestackiestackie

Ingredients:

For the pancakes:

1 C flour

1 1/2 C whole milk

1 Tbs oil (plus more for cooking)

1/2 tsp salt

For the filling:

1 lb ground beef

1 onion

1 bell pepper (I used yellow, but any color works)

chives or green onions

1 clove of garlic

salt and pepper

And…

Tomato Sauce

8 oz shredded mozzarella

Directions:

Whisk together the milk, eggs, and oil. Then, sift in the flour and salt. Whisk the mixture together until all the lumps are out. (Alternatively, you can put all the pancake ingredients into a blender and mix until smooth). Set aside to rest.

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Dice the onion, pepper, chives, and garlic.  In a large pan over medium high heat, cook the garlic until fragrant (use 2-3 Tbs of oil to cook). Then, add the onions, pepper, and chives and cook until the onions are translucent (about 5 minutes).

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Add the ground beef. Season with salt and pepper and continue to cook until it’s cooked through, another 5 or so minutes.

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Put the filling aside, preheat the oven to 375°F, and start working on the pancakes.

Heat a small nonstick pan over medium heat. Lightly grease the pan. Cook 1/4 C of batter at a time (give the batter a quick stir before you measure). Swirl the batter so the entire bottom of the pan is coated.

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Cook for about 2 minutes, the edges will be crispy and the top of the pancake should be dry to the touch.

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Flip and cook for another minute. Slide the pancake onto a pan and keep cooking – makes about 9 pancakes.

When you’re done cooking the pancakes, it’s time to start assembly.

Take one pancake at a time, and scoop about 1/4 of filling onto the pancake. Sprinkle with some cheese.

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Roll the pancake up and place it seam side down into a glass pan (you can use metal, but make sure to line it with aluminum foil so the pancakes don’t stick).

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When the pan is full, lightly spoon about 2 Tbs of tomato sauce on each pancake.

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Sprinkle the rest of the mozzarella on top of the pancakes and bake for 15 minutes.

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Remove from the oven and enjoy!

 

 

Stay Puft!

Hi Fancakes!

So, I’ve been sitting on this recipe for awhile (one of my trusty ihopapotami sent it to me a few months ago), but I’ve been waiting for fresh corn to be in season! I’m probably still a little early, but I saw a few ears at the farmer’s market and I just couldn’t resist. Without further ado, I present a Puffy Corn Pancake with Blackberry Sauce. (original recipe from the New York Times)

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Corn and blackberries are definitely at the top of my favorite foods list so I was pretty excited to make these and shove them into my mouth eat them. I have to say, though, I was a leeetle disappointed. On its own, the pancake is a little bland and chewy–there isn’t much sugar in the dough itself, so when you get the pops of corn kernels, those bites are excellent, but if you get a bite of plain pancake, it’s just sort of meh.

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(my fancy way of cutting kernels off the cob and actually getting all the kernels in a container instead of just all over the kitchen — and yes, that is the world’s smallest angel food cake pan)

Putting the blackberry sauce on the pancake changes up the entire game.  Honestly, you just can’t go wrong with blackberries cooked in sugar until the berries just start popping and you get a thick syrupy mess of deliciousness.  The key to really kicking the pancake up a notch is letting the sauce sit on the pancake and really seeping in. I tried the pancake just minutes after I put the sauce on, about half an hour later, and the next morning, and the longer I waited, the better the pancake got.

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The way you cook this pancake is similar to the method for Dutch Babies, the key difference (in my moderately profession pancake opinion) is in texture. Dutch babies are soft and pillowy, this pancake was pretty dense and almost had a dense sponge-cake like texture.  I was sort of expecting a more Dutch baby-like texture so this pancake threw me at first, but eventually, it won me over.

Overall, this is an interesting sort of cornbready pancake that’s interesting to try, but just be warned that it may not be a total crowdpleaser.

3 out of 5 stackies: stackiestackiestackie

Ingredients:

3 Tbs unsalted butter

1/2 C flour

1/4 C fine cornmeal

5 eggs

1/3 C whole milk

2 Tbs honey

pinch sea salt

1/2 tsp black pepper

3/4 C fresh cut corn kernels (it took me 1 large ear to get to)

2 C blackberries

3 Tbs sugar

Directions:

Preheat the oven to 375 degrees Fahrenheit. Put the butter in a pie pan and let the pan heat up in the oven until the butter starts to bubble (about 5 minutes).

In a large bowl, whisk together the two flours.

flour

In a separate bowl, whisk together the eggs and milk.

eggs

Whisk the egg mixture into the flours. Slowly whisk in the honey, salt, and pepper. Try to get as many lumps out as possible. Stir in the corn.

batter

Pour the batter into the prepared dish.

in pan

 

Bake the pancake for about 25 minutes – the sides should puff up and the entire pancake should be golden to dark brown.

While the pancake is cooking, make the sauce. Cook down the blackberries and sugar over medium heat until the sugar dissolves. Then, turn the heat down to low and let the blackberries simmer while the pancake finishes cooking. The finished sauce should be thick and syrupy.

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Once the pancake is done baking, pour the sauce over the pancake and let sit for at least 30 minutes. Then slice and enjoy!

 

 

 

It’s Buckwheat Baby!

Hi Fancakes, I feel like we’ve come to a point in our relationship where I can tell you guys a secret, right?

I kind of don’t like salted caramel. I KNOW. It’s not that I hate the flavor, it’s just that I feel like it’s everywhere -anytime someone wants to do something “cool” with food, they make salted caramel. I’m a hater…sorry! Anyway, I’ve been sitting on this recipe from Smitten Kitchen for forever because of the salted caramel but then I figured that if anyone could convert me, it was SK, so without anymore of my whining, I give you a buckwheat baby with salted caramel sauce.

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And, even with my anti-caramel attitude, I LOVED THIS PANCAKE. I love dutch babies to start with and this recipe is no exception. The buckwheat gives the pancake a slightly toothier texture than the classic recipe and the salted caramel is just right. Not too salty, not too sweet, just a great balance between the two that really brings out the inherent buckwheatiness of the pancake.

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(mmm, salted caramel…I can say that now!)

I will say that the pancake was slightly spongier than the other dutch baby recipes I used but that was totally my fault and not a problem with the recipe. The recipe is for either a 12″ pancake or two 9″pancakes. I only have a 10″ pan and I was too lazy to adjust the recipe, soooo…yeah. my b. With that being said, the pancake was still delicious. (If you’re lazy like me, just cook the pancake for a little longer and you’ll be fine…)

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Oh, also, I thought my pancake was just a tad too buttery (blasphemy, I know) so I modified that in the recipe, too!

4 out of 5 stackies: stackiestackiestackiestackie

Ingredients:

(for the syrup)

1/4 C granulated sugar

1 1/2 Tbs unsalted butter

pinch Kosher salt

just over 1 oz heavy cream

(for the pancakes)

3 Tbs buckwheat flour

3 Tbs all-purpose flour

1 Tbs granulated sugar

pinch Kosher salt

1/2 C whole milk

2 eggs

2 Tbs unsalted butter

Directions (for a 10″ pan):

Start by making the syrup. Melt the sugar in a medium sized saucepan over medium high heat. Stir the sugar constantly so that it doesn’t burn.

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Keep cooking the syrup and stirring until it liquefies and gets to the color of a penny. Add the butter and sea salt, cooking until the butter is completely melted.

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After you add the butter, the caramel will be bubbly.  When the butter is fully melted, turn the heat down and slowly stir in the heavy cream – the caramel will foam up and sound crazy, just keep stirring until the sauce is smooth.

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Once smooth, just remove the sauce from the heat and make the pancake!

Preheat your oven to 375 degrees (F).  Make the batter by whisking together the flours, sugar, salt, milk, and egg (some lumps are okay).

photo 1Melt the butter in a castiron pan over medium low heat, make sure the swirl the butter all over the pan. Once the butter is melted, pour the batter into the pan and cook for a few seconds (about 15).

photo 2 Then, slide the pan into the oven and bake for about 18 minutes.

Remove the pancake from the oven, slide it out of the pan and top it with the caramel. ENJOY!

 

 

Off the Griddle with Ihopapotamus at…the City Limits Diner!

Whenever I’m asked to guest-potamus, I start looking at the “best of” pancakes lists for New York City. (That is, obviously, after saying “yes, of course! You’re asking me if I’m willing to go eat pancakes!”) City Limits Diner in White Plains, NY hasn’t been on any of the lists I’ve seen, since it’s not actually in New York City. But lucky me, my boyfriend’s parents live nearby, so when we visit, we often get to stop by City Limits.
city limits map
(from google maps)
Breakfast at a diner always presents a dilemma: savory or sweet? Eggs and bacon (or sausage, or ham, or corned beef hash) is salty and always satisfying. There’s something magical about breakfast meats cooked on a griddle. Especially when they’re smoked in-house, like at City Limits. But then there are pancakes (or waffles, or french toast, or crepes), which I hear are good enough to be the sole subject of internet blogs.
(from puppytoob.com)Recently, I’ve solved my dilemma by just ordering both. Breakfast. Then breakfast desert. For my breakfast at City Limits, I ordered the eggs benedict. Perfectly poached eggs sit atop house smoked Canadian bacon that makes you want to grow a beard and wear some flannel (because that’s how I imagine Canadians). A hearty toasted english muffin sets a tasty foundation. And a smooth, tangy hollandaise sauce envelops it all. But since this is a pancake blog, I’ll skip a longer description of that and get to the pancakes.

CityLimits pancake with syrup
You can order regular pancakes or whole wheat griddle cakes, and toppings are available for both (strawberry, blueberry, or chocolate chip). For my breakfast desert I decided to go with the original and just do plain pancakes, no toppings. Although “just” is really not the right word. You’re not sacrificing anything by “just” getting the regular pancakes.
Like something off the pages of cookbooks and magazines, these pancakes arrive looking air-brush perfect. Golden brown and smooth on the outside. Fluffy and soft on the inside. What might be light maple syrup (but still the real stuff) complements the delicate yet indulgent flavor of these amazing pancakes. And although they’re quite large, you might feel like three isn’t enough.
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(from the City Limits website)
Since beginning my breakfast and breakfast desert trend, I’ve usually shared the sweet item with my dining companion. And it’s usually civil. But at City Limits, the pancakes were good enough to launch a competitive eating event. I did manage to savor and enjoy, but next time I’ll be getting an order all to myself.
If you are ever in White Plains (or Stamford), I would highly recommend that you go to City Limits and have breakfast (and breakfast desert). It makes and tops the “best of” pancakes list in my book.
5 out of 5 Paul Bunyans: Untitled1Untitled1Untitled1Untitled1Untitled1

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.

pancake

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)

bird

(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)

menu

(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)