Pancakes: the good, the bad (for you), and the delicious

Weeknight dinners lately have been, well, uninspired.  Weekend breakfast, however, is killer.  We’re soaring then.  There is a place that sells buttery cinnamon bread exactly one block from our house and Will can make some mean French toast.  But, I digress.  This post is about pancakes.  For more information than you may have believed was available regarding pancakes look here.  Read on for two or three pancake recipes plus a sauce.

Reg Cox, lucky husband of my friend Amy, has long been famous for his Power Cakes.  These are intense pancakes cooked by an intense guy and Reg serves them up with enthusiasm for their many overnight guests.  I’ve tweaked the recipe Amy shared with me and I don’t make them nearly as healthy as Reg does.  You’ll have to travel to Denver to get the real deal.  This yummy recipe is easy to memorize, can be fiddled with, and is healthy.

A couple of months ago, my thoughtful mother-in-law Ruth sent me a few magazines, including the May Food Network magazine with cinnamon rolls on the cover.  Inside they have a recipe for Perfect Pancakes.  They are neither healthy nor particularly easy, but we really like them.  At first bite, David dubbed them “Restaurant Pancakes.”

You may recall Tico pancakes, called Arepas Dulces, that I recommended here.

In order to take each of these recipes to the next level, serve with strawberry sauce, whipped cream, fresh fruit, syrup, even melted chocolate chips.  Strawberry sauce recipe also follows.  Enjoy.

Power Cakes by Reg Cox

2 cups dry ingredients, including whole wheat flour, all purpose flour, wheat germ, oats, flax seed, etc.  (I usually use about 1 c. wheat flour, 1/2 c. white flour, and 1/2 cup oats)

2 cups buttermilk

2 eggs

1 1/2 teaspoon baking soda

healthy splash of vanilla

1/2 teaspoon cinnamon

Mix all ingredients, pour several tablespoons-full on a buttered griddle, flip when bubbly and edges are drying, wait another minute or so, and chow down!

Restaurant Pancakes by Food Network Magazine 

1 1/2 c. flour

3 T sugar

1 1/2 baking powder

1/2 t. salt

1/4 t. baking soda

1 c & 2 T milk

4 T melted butter

1 egg

Combine first five ingredients together.  Combine the three wet ingredients together and fold into the dry ingredients.  Pour several tablespoons-full on buttered griddle, flip when bubbly and golden, cook other side, and enjoy!  This recipe only makes about 12ish pancakes, which go fast.  Double as needed.

Strawberry Sauce

1 pint strawberries

2 or 3 T sugar (or less if your berries are sweet)

1 T lemon juice

Blend all together for a delicious, bright red dessert sauce.

1 thought on “Pancakes: the good, the bad (for you), and the delicious

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