We’ve all heard the saying, and even the supporting scientific research, that breakfast is the most important meal of the day. While what was probably meant was a healthy serving of eggs, whole wheat toast and other such staples of the modern American breakfast table, we’ve decided that what was meant was actually pancakes. Lots of pancakes.
What evidence do we have to support this flimsy hypothesis? Well, is there a National Healthy Breakfast Day??? No, there is not (we Googled it). On the other hand, there IS a National Pancake Day, and it just happens to be today. So let’s celebrate our favorite syrup-topped morning treat (sorry, waffles) with a hearty helping of some of the best, most interesting pancakes recipes out there. Buttermilk, you can sit this one out.
This may seem like a simple change to buttermilk pancakes, but have you ever tasted cornmeal pancakes? They are stupidelicious, and we guarantee they’ll have you shunning regular old pancakes for the rest of your life. Or at least until you run out of cornmeal. Plus this recipe is by The Pioneer Woman, who turns everything she cooks into gold. Make these thin and a little crisp on the edges. Trust us.
One of the many things we love about pancakes is the fact that you can turn just about anything sinful into a pancakes and still call it breakfast. Case in point: these carrot cake pancakes. This is pretty much a slice of carrot cake with cream cheese frosting, but because the word “pancake” is in there, it’s breakfast. See how easy that is?!
We love Joy The Baker because she’s smart, funny, sassy…and girl knows her way around a pancake. Fresh raspberries make these bright and bursting with flavor, while the dark chocolate chunks are nicely bitter while still adding a nice sweetness. Not so sweet that you don’t need a healthy pour of maple syrup, though. Of course not.
Maple Syrup Roasted Sweet Potato Pancakes with Citrus Brown Sugar Sauce (pictured at top)
We know the name of the recipe is long, but we really hope you didn’t skim over it. Read it again, we’ll wait. Crazy, right?? Let’s break it down. You roast sweet potatoes in maple syrup for an hour so they’re sticky sweet and oh so creamy. Then you mash them (we can’t honestly promise we’d make it past this step without eating half the bowl) and make them into pancakes. Next you make a syrup using rum, brown sugar, citrus and butter and you pour it atop these moist pancakes. Can you imagine how hard you’d win breakfast with these?
If you’ve never had the pleasure of eating a stack of pancakes that have been touched by the angel that is ricotta cheese, then we call blasphemy on you. We promise you have never had a creamier pancake in your life. It’s like eating a pillow that tastes like yum and maple syrup. But wait, it’s your lucky day! Check out that last word in the name of the recipe. Prosciutto! You get roasted Italian ham on your pancake, you lucky duck! You know how when you order a side of bacon with your pancakes, you’re practically required by law to use it to sop up the last of your pancake’s maple syrup? These are like that, but better.
A leaf from Southeast Asia that is used to sweeten many dishes, Pandan does two awesome things to your pancakes:
1. Gives them a nutty, flavorful taste
2. Makes them green
Pandan is delicious mixed with coconut milk, so this syrup is a perfect complement to the bright green Pandan pancakes from Vien of WeDareFood.blogspot.com.
Finally, here are the perfect pancakes for those of you who, like us, have exclaimed “I love pancakes so much I want to marry them!”
Alie Ward and Georgia Hardstark are best friends who met outside a tragically hip dive bar in Los Angeles. Together, they created the cocktail abomination called the McNuggetini. You can find them on Cooking Channel stirring up Drinks with Alie and Georgia, getting schooled on Classy Ladies and devouring desserts for Unique Sweets. Find out more about them here.