Pancakes Make People Happy

Sunday, June 27, 2010

Lemon Ricotta Pancakes

The Electric Cheetah
1015 Wealthy St
Grand Rapids, MI
(616) 451-4779

Lemon Ricotta Pancakes

Two, small, light creamy pancakes made with ricotta cheese and lemon topped with vanilla cream and organize maple syrup $4

To say these pancakes are small is an understatement. Even with the description of "small", these are more like crepes than pancakes. These were very thin on top of being small. Not every portion needs to be big but the diameter was about 5" and crepe thin. In my opinion, not worth the $4 until they learn to use self rising flour. Check out the brunch menu and pick something else.

Sunday, May 16, 2010

Momma's Pancake Breakfast®

Cracker Barrel

Three Buttermilk Pancakes and Two Eggs* cooked to order
~with your choice of either~
Any Fruit Topping or 100 % Pure Natural Syrup
~and~
Choice of Smoked Sausage Patties, Turkey Sausage Patties or Thick-Sliced Bacon

Buttermilk Pancakes with Fruit Toppings

Golden Delicious Apples
Marion Blackberry
Sweet Peach
Montmorency Cherry

I've tried all the toppings. The blackberry was the best, however, I would suggest getting the fruit topping on the side. It soaks into the pancakes quickly and gets super soggy.

Yeah, I know it's a chain restaurant but it is still good. So far the best Cracker Barrel pancakes have been at the Cracker Barrel in Brighton, MI. Nice and crispy. Good sign of butter being present. I can feel my arteries clogging as I write...

From Wikipedia, the free encyclopedia

A pancake is a thin, flat cake prepared from a batter and cooked on a hot griddle or frying pan. Most pancakes are quick breads; some use a yeast-raised or fermented batter. Most pancakes are cooked one side on a griddle and flipped partway through to cook the other side. Depending on the region, pancakes may be served at any time, with a variety of toppings or fillings including jam, fruit, syrup or meat.

Archaeological evidence suggests that varieties of pancakes are probably the earliest and most widespread types of cereal food eaten in prehistoric societies whereby dry carbohydrate-rich seed flours mixed with the available protein-rich liquids, usually milk and eggs, were baked on hot stones or in shallow earthenware pots over an open fire to form a nutritious and highly palatable foodstuff.

In the medieval and modern Christian period, especially in Britain, pancakes were made to use up store items prior to the period of Lent fasting beginning on Shrovetide.

The pancake's shape and structure varies worldwide. There are numerous variations of them throughout Europe. A crêpe is a French variety of thin pancake cooked on one or both sides in a special crepe pan to achieve a network of fine bubbles often compared to lace - a savory variety made from buckwheat is usually known as a galette. In Germany, pancakes can be made from potatoes. In Italy they can be fried and stuffed with ricotta and chocolate into what is known as a cannoli.