Your Sunday morning just got a little bit sweeter. In our next edition of Capital Region Cook-off, we’re pitting Jeannette Liebers of Saratoga’s Sweet Mimi’s Café & Bakery (whom you may have seen on Beat Bobby Flay earlier this year) against Robilee McIntyre of Cohoes’ new-this-year The Tiny Diney in a breakfast battle for the ages. But these two powerhouse chefs aren’t making any old whole grain pancakes. No—they’ve upped the ante by decking out their cakes with all manner of to-die-for add-ins and toppings. Which stack tops your tastebud ratings? Get flippin’ to find out.
Sweet Mimi’s Café & Bakery
Whole Grain Oatmeal Pancakes
Ingredients
4 oz unsalted butter
(DRY)
2 cups flour
½ cup whole wheat
5 tbsp sugar
1 tbsp + 1 tsp baking powder
1½ tsp baking soda
1½ tsp salt
1 tsp cinnamon
1½ cups whole rolled oats
(WET)
3 cups whole milk
1 cup yogurt
1 tbsp vanilla
4 eggs, separated
¼ cup brown sugar
(OPTIONAL)
raspberries, raspberry sauce, maple syrup
INSTRUCTIONS
• Melt the butter.
• Whisk all the dry ingredients (besides the oats) together. When well blended, whisk in the oats.
• Whip egg whites separately until soft peaks form.
• Add the wet ingredients (besides the egg whites) to the dry ingredients and whisk, adding the melted butter to emulsify.
• Gently fold in egg whites.
• Use batter to cook pancakes as desired, and top with fresh raspberries and raspberry sauce or real maple syrup.
The Tiny Diney
Happy Hippie Pancakes
Ingredients
Whole-grain pancake mix
Walnuts
Pecans
Hemp seeds
Blueberries
Granola
Cold whipping cream
Honey
3tbsp butter
INSTRUCTIONS
• Prep your ingredients: Whip the whipping cream; wash the blueberries; chop or grind the walnuts, pecans and hemp seeds together, setting some hemp seeds aside for garnish; and make the pancake mix.
• Warm your favorite skillet and add butter until it lightly browns. Pour in your pancake mix and liberally sprinkle blueberries into wet, un-flipped pancake. Fill the remaining wet cake area with the ground nut mixture.
• Lower the heat and cook, un-flipped, until cake no longer seems wet. Add more butter to the pan around the edges of the pancake and flip, leaving in the buttered pan for a few more minutes.
• Remove the pancake when it’s a toasty, golden brown at the edges. Drizzle honey over the pancake, add whipped cream, and garnish with blueberries, hemp seeds and granola.