We counting crepes in the pancake category? Because crepes Suzette are awesome.
Good question Greg, already addressed. I was having a similar discussion with my brother, who is a "pancakes guy" over FT, without even considering the more ethereal pancake options like "souffle pancakes", blini (yeast raised pancakes) or crepes.
If I'd draw the wider picture, I'd give the nod to galettes (buckwheat crepes), not served sweet but rather savory with sauteed mushrooms and Gruyere cheese, mmmm. Or how about with a saffron laced seafood filling in a velouté?
When I lived near Berkeley's "Gourmet Ghetto" on 4th street and San Pablo Ave., I frequented the 4th St Diner which had absolutely unbelievable "Souffle Pancakes", my favorite of which was banana walnut. Those were to die for. But back then I worked nights as a chef and worked out 3+ hours every morning...
French toast with a little butter and a little jelly
Blueberry pancakes with real maple syrup and thick cut bacon and some good coffee with cream. Best served in Maine or Cape Cod on a warm summer morning. Also good on a cold winter morning in Vermont before a long day on the mountain. Can not be best.
On the other hand, every Christmas my beloved wife makes Paula Deans French toast which is an amazing annual treat. Bread is soaked overnight and baked in the morning topped with pralines. I don’t even know the entire recipe but it’s out of this world delish!
...then I recently saw Eggo's Cinnamon/Brown sugar offering at my grocer. For frozen, they're not bad at all. I top w/ light butter and powdered sugar. Good times.
But in the good old days, pancakes by a mile. Blueberry pancakes specifically. Smothered in maple syrup with a touch of butter.
Man, now I have the urge.
RE: add some vanilla and some 43 liquor to your egg wash
along with ingredients mentioned above.
you're welcome
Lately I've been using a Vanilla flavored liquer, cognac style, made by Grand Marnier, that's been out of production for years. Or at least availability in the US.
...then I recently saw Eggo's Cinnamon/Brown sugar offering at my grocer. For frozen, they're not bad at all. I top w/ light butter and powdered sugar. Good times.
they're ok. Their Cinnamon and Brown Sugar waffles are excellent.
My wife is gluten intolerant and a lot of gluten-free bread makes lousy French toast. I'm dairy intolerant so most pancake mixes are problematic, even the gluten free ones. So we have to do pancake and waffle batter kind of from scratch, with non-dairy milks and GF flour. We don't bother most of the time.
I'd go waffles #1, pancakes #2, French toast #3, but it's a photo finish among the three.
is like burgers or pizza? Both are excellent and don't need to be compared to one another.
My secret ingredient to use for any pancake recipe that gives it the best teture/consistency is substitute whole milk w/ almond milk instead. You'll thank me later.
French toast, my favorite is stuffed with creamcheese, topped with crushed toasted pecans, light powder sugar and bourbon maple syrup, what a treat.
French toast at a diner you typically get less than when you order pancakes, however a good waffle with strawberries and whipped cream is the best, but I could eat more than one
My wife is gluten intolerant and a lot of gluten-free bread makes lousy French toast. I'm dairy intolerant so most pancake mixes are problematic, even the gluten free ones. So we have to do pancake and waffle batter kind of from scratch, with non-dairy milks and GF flour. We don't bother most of the time.
I'd go waffles #1, pancakes #2, French toast #3, but it's a photo finish among the three.
I had a friend request GF and lactose intolerant recipes for waffles and it wouldn't be much of a stretch to replace the lactose free milk with soya milk or almond milk.
But for my taste, GF and dairy free means I'd go with crepes from a mix of soy, garbanzo bean, potato, and buckwheat flours.
is like burgers or pizza? Both are excellent and don't need to be compared to one another.
My secret ingredient to use for any pancake recipe that gives it the best teture/consistency is substitute whole milk w/ almond milk instead. You'll thank me later.
French toast, my favorite is stuffed with creamcheese, topped with crushed toasted pecans, light powder sugar and bourbon maple syrup, what a treat.
Whoa kiddo, you gotta roll that one back, please. Only in the very loosest, broadest way can pancakes vs french toast be compared to the pizza vs burgers argument.
Because it’s harder to find really awesome French toast and mediocre pancakes are much much better than mediocre French toast. I guess I’m pickier when it comes to French toast, but when it’s right it’s amazing.
Trouble is that my wife really doesn’t care for pancakes but often makes FrenchToast at home, so when out for breakfast I usually wind up ordering pancakes. Quite a conundrum! :-)
From the Original Pancake House in Dallas.
It is awesome.
I checked and we have one of those in the Phoenix area. As soon as this Covid thingy goes away, I have to get down there and check that out. Dutch Apple Pancakes. Just the sound of it. Yummy.
...then I recently saw Eggo's Cinnamon/Brown sugar offering at my grocer. For frozen, they're not bad at all. I top w/ light butter and powdered sugar. Good times.
they're ok. Their Cinnamon and Brown Sugar waffles are excellent.
My first choice. Unfortunately all the mouth-breather diabetics in my area horde these. Apparently.
One of those 'growing up' things. My Mom was a good cook, pancakes, not so much. Dry as the Sahara. Needed a gallon of milk to get them down. Sorry, Mom...
I don’t recall the place, but ironically my wife made Lemon Riccota pancakes last week. Lemons from our tree to boot.
My favorite (in general; never had your wife’s). Love those pancakes.
Pancakes are so versatile. I get that you can also have combinations of French Toast but those, especially the fat stuffed kind have always seemed gaudy. Like bread with an inferiority complex that’s trying too hard.
the best way to do French Toast imo. And when it's right, I'll take it over good pancakes. But it's close enough where it depends on what I'm feeling that day.
Purely a coincidence, but the lemons are your run of the mill variety. That said we recently put in a Meyer lemon tree in a former kids play area hitch is showing some early fruit. Have not given it much thought yet other than a possible Meyer Lemon Meringue Pie.
Like both and getting some good suggestions here on new stuff
a link to an article by Ruth Reichl about Mark Miller, the owner and chef at the Fourth Street Grill in Berkeley's Gourmet Ghetto that featured the awesome souffle pancakes I referred to earlier.
Ms. Reichl is one of my favorite restaurant reviewers of all time. In a field ripe with corruption and payoffs and simply nasty self important people (everyone see and recall the food critic in "Ratatouille"?) Reichl was refreshingly honest. She rose up from California Magazine to eventually become the lead Food Critic and Food Editor at the NY Times, probably the most prestigious position in Food Writing in the USA at that time.
Cottage cheese is used interchangeably in many dishes. Some of which my Italian self disagrees with. Manicotti as an example. (My apologies if you already know this.)
For a sweet dish like pancakes it seems ok to me to swap out the ricotta for cottage cheese. Although I’d suggest small curds.
I remember 4% cottage cheese only... a bunch of egg yolks and two full eggs...
I remember as a kid thinking this is going to be so disgusting...it was off the charts delicious
I’m a cottage cheese slut...thanks Grandma Betty
I love cottage cheese
Was your Grandma Jewish/Israeli? Because her cottage cheese pancakes sound pretty darn close to the Israeli/Jewish breakfast item served in pretty much every major hotel with a buffet breakfast (~ all of them): warm cheesecake in the steam table lineup.
I've seen that trick in numerous recipes, and in Israel, where for some strange reason ricotta which is scarce costs twice what most cottage cheeses (which take up a ton of shelf space) cost, it's a common substitution for economy.
I've seen that trick in numerous recipes, and in Israel, where for some strange reason ricotta which is scarce costs twice what most cottage cheeses (which take up a ton of shelf space) cost, it's a common substitution for economy.
I should try that. Because, I just can't stand cottage cheese. Maybe it's simply a texture thing.
We counting crepes in the pancake category? Because crepes Suzette are awesome.
That said, I still enjoy buckwheat pancakes and the Kodiak Cakes mix is pretty hearty.
Those tasteless white flour things they serve at iHop..... Yuck
Waffles and with my French chef's background crepes are in the same breakfast subgroup.
But I made a cutoff eliminating the more time consuming options, that are really only weekend items due to effort of prep.
We counting crepes in the pancake category? Because crepes Suzette are awesome.
Good question Greg, already addressed. I was having a similar discussion with my brother, who is a "pancakes guy" over FT, without even considering the more ethereal pancake options like "souffle pancakes", blini (yeast raised pancakes) or crepes.
If I'd draw the wider picture, I'd give the nod to galettes (buckwheat crepes), not served sweet but rather savory with sauteed mushrooms and Gruyere cheese, mmmm. Or how about with a saffron laced seafood filling in a velouté?
When I lived near Berkeley's "Gourmet Ghetto" on 4th street and San Pablo Ave., I frequented the 4th St Diner which had absolutely unbelievable "Souffle Pancakes", my favorite of which was banana walnut. Those were to die for. But back then I worked nights as a chef and worked out 3+ hours every morning...
On the other hand, every Christmas my beloved wife makes Paula Deans French toast which is an amazing annual treat. Bread is soaked overnight and baked in the morning topped with pralines. I don’t even know the entire recipe but it’s out of this world delish!
you're welcome
Adult pancakes are fine but they require a lot more ingredients and slowly become less of pancake and more of a sweet dough with shit piled in it.
The more stuff added the less interested I am. French toast prepared well (crispy outside custard like inside) doesn’t need any toppings or gimmicks.
Man, now I have the urge.
you're welcome
Lately I've been using a Vanilla flavored liquer, cognac style, made by Grand Marnier, that's been out of production for years. Or at least availability in the US.
Or Vanilla extract and Maker's Mark.
Unless you’re talking about french toast with Swiss,, ham, and turkey in between while grilling.
Highly recommended!
However, my favorite pancakes are still buckwheat.
However, my favorite pancakes are still buckwheat.
they're ok. Their Cinnamon and Brown Sugar waffles are excellent.
I'd go waffles #1, pancakes #2, French toast #3, but it's a photo finish among the three.
With french toast, the bread is critical and if not selected and prepared carefully, it can result in a horrible experience.
My secret ingredient to use for any pancake recipe that gives it the best teture/consistency is substitute whole milk w/ almond milk instead. You'll thank me later.
French toast, my favorite is stuffed with creamcheese, topped with crushed toasted pecans, light powder sugar and bourbon maple syrup, what a treat.
Cinnamon Roll French Toast a close second, but at 2000 calories for 3, I usually opt for pancakes.
It is awesome.
I'd go waffles #1, pancakes #2, French toast #3, but it's a photo finish among the three.
I had a friend request GF and lactose intolerant recipes for waffles and it wouldn't be much of a stretch to replace the lactose free milk with soya milk or almond milk.
But for my taste, GF and dairy free means I'd go with crepes from a mix of soy, garbanzo bean, potato, and buckwheat flours.
AND EVOO instead of butter.
I think the last meal I prepared for my aging dad, at his request, was buckwheat blueberry pancakes.
My secret ingredient to use for any pancake recipe that gives it the best teture/consistency is substitute whole milk w/ almond milk instead. You'll thank me later.
French toast, my favorite is stuffed with creamcheese, topped with crushed toasted pecans, light powder sugar and bourbon maple syrup, what a treat.
Whoa kiddo, you gotta roll that one back, please. Only in the very loosest, broadest way can pancakes vs french toast be compared to the pizza vs burgers argument.
I ain't buying that one.
It is awesome.
Been to a few of their locations in Florida and can attest to their Apple Pancakes, although my favorite for pancakes is what I stated above.
It is awesome.
That was the first place I ever had them. About 30 years ago and I still remember them.
No idea why. Just is.
Trouble is that my wife really doesn’t care for pancakes but often makes FrenchToast at home, so when out for breakfast I usually wind up ordering pancakes. Quite a conundrum! :-)
It is awesome.
I checked and we have one of those in the Phoenix area. As soon as this Covid thingy goes away, I have to get down there and check that out. Dutch Apple Pancakes. Just the sound of it. Yummy.
Used to have a great version of these at a long running cafe on Lombard St in SF's Cow Hollow district, back in the day.
Almost never seen them on menus anywhere else, and I have a good recipe for them, but not AS GOOD as that cafe, now closed, once made.
CRinCA - you know the place from the '80s?
drop those fat, fresh blueberries on the top of the just-beginning-to-jell tops before flipping
gtt's vanilla extract, for sure, brioche FT so thick, squishy-delicious
agree, BlueLou, the ricotta pancakes sound v good
Quote:
...then I recently saw Eggo's Cinnamon/Brown sugar offering at my grocer. For frozen, they're not bad at all. I top w/ light butter and powdered sugar. Good times.
they're ok. Their Cinnamon and Brown Sugar waffles are excellent.
My first choice. Unfortunately all the mouth-breather diabetics in my area horde these. Apparently.
Small world? Coincidence or prescience? Meyer lemons, perchance?
My favorite (in general; never had your wife’s). Love those pancakes.
Pancakes are so versatile. I get that you can also have combinations of French Toast but those, especially the fat stuffed kind have always seemed gaudy. Like bread with an inferiority complex that’s trying too hard.
I like them simple, dressed with fresh fruit, strawberries, blueberries, bananas with just a little maple syrup.
Ms. Reichl is one of my favorite restaurant reviewers of all time. In a field ripe with corruption and payoffs and simply nasty self important people (everyone see and recall the food critic in "Ratatouille"?) Reichl was refreshingly honest. She rose up from California Magazine to eventually become the lead Food Critic and Food Editor at the NY Times, probably the most prestigious position in Food Writing in the USA at that time.
About Riera's Restaurant in Berkeley - at which I was the opening head chef - she wrote: "The atmosphere is the epitomé of plain, but the food is rather wonderful."
Mark Miller opens the Coyote Cafe in Santa Fe - ( New Window )
I have been trying to find her recipe
I remember 4% cottage cheese only... a bunch of egg yolks and two full eggs...
I remember as a kid thinking this is going to be so disgusting...it was off the charts delicious
I’m a cottage cheese slut...thanks Grandma Betty
I love cottage cheese
For a sweet dish like pancakes it seems ok to me to swap out the ricotta for cottage cheese. Although I’d suggest small curds.
Does not pair well with vodka however...
I have been trying to find her recipe
I remember 4% cottage cheese only... a bunch of egg yolks and two full eggs...
I remember as a kid thinking this is going to be so disgusting...it was off the charts delicious
I’m a cottage cheese slut...thanks Grandma Betty
I love cottage cheese
Was your Grandma Jewish/Israeli? Because her cottage cheese pancakes sound pretty darn close to the Israeli/Jewish breakfast item served in pretty much every major hotel with a buffet breakfast (~ all of them): warm cheesecake in the steam table lineup.
My wife's favorite breakfast...
I've seen that trick in numerous recipes, and in Israel, where for some strange reason ricotta which is scarce costs twice what most cottage cheeses (which take up a ton of shelf space) cost, it's a common substitution for economy.
I've seen that trick in numerous recipes, and in Israel, where for some strange reason ricotta which is scarce costs twice what most cottage cheeses (which take up a ton of shelf space) cost, it's a common substitution for economy.
I should try that. Because, I just can't stand cottage cheese. Maybe it's simply a texture thing.
whatever i'm in the mood for that day. All good if done well.