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.
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.