dbmcclellan.com
….be unique, like everyone else!
Recipe: Pancakes
Pancakes. Little edible cakes made in a pan. Usually, the consistency of bread, pancakes are merely little breakfast treats whose sole purpose is to aid in transporting syrup from the bottle it came in, in to your mouth.
Pancakes, served hot, flooded with syrup, are eaten with great voracity at my table. Especially (and tasting even better) when camping. Cook, butter, drown in syrup, eat. Simple, right?
Nope. Not in MY house! And maybe after you read this recipe, not in yours either. Add some flavor to your pancakes. Add some texture, and fiber too. You may never call pancakes “healthy”, but they can certainly be better and at least be more than just hot bread with syrup on top.
Check this:
whip up your favorite pancake batter
preheat large pan or griddle
put in non-stick substance (Pam, butter, oil, whatever)
add pancake batter
Then, add these “extras” on the pancake while it cooks. In this order:
- Craisins
- frozen blueberries or other fruit
- sliced almonds or walnuts
- Cinnamon
- Old-Fashioned Oatmeal
Serve on plate, add:
- apple sauce
- dollop of sour cream
- syrup
Keep in mind you are adding quite a few ingredients to a usually small pancake. My flapjacks are generally about the size of the plate it is being served on and will easily accommodate the extra goodies detailed above.
Bon appetit!
dbmcclellan.com 
David, your pancakes have always been pretty epic! One is usually enough for the average person to get them thru the day. Two of these beheamoths will leave you in a happy, syruppy coma.
Alas, though I have inexplicably never been much inclined to the consumption of pancakes, I nevertheless respect the obvious goodness of your recipe and the various enhancements to same.
We want what we want. That’s where it starts. But for some of us that is only the start and I think what we have in your writing is an example of man’s quest to take the acceptable and make it exceptional. And that my friend is what transforms mere existence to living. Thank you for including us in the journey. Bravisimo! Good pull David.
As an aside, have you ever enjoyed a Liege waffle? Not a “Belgian Waffle” – which is actually not very Belgian. A Liege waffle is made with dough rather than batter, and contains Belgian Pearl Sugar – which caramelizes as they cook. You can eat them “plain” without syrup or toppings and the pockets of simultaneously crunchy- and gooey- sugar make them a fantastic treat.
They are hard to find, though we have a fairly famous shop in Salt Lake that specializes in them: http://www.brugeswaffles.com
In Sacramento I think you can get them from the Red Rooster Waffle’s truck which turns up from time to time at various farmers’ markets.
Or – if you can track down the pearl sugar – you can make your own: http://liegewaffle.wordpress.com/liege-waffle-recipe-liege-gaufre-recette/