Capital Region Cook-off: A Pancake-Making Showdown for the Record Books

Sweet Mimi’s Café & Bakery and The Tiny Diney go head to head in this breakfast food battle.

The secret to Jeannette Liebers' whole grain oatmeal pancakes is homemade batter.

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


4 oz unsalted butter


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


3 cups whole milk

1 cup yogurt

1 tbsp vanilla

4 eggs, separated

¼ cup brown sugar


raspberries, raspberry sauce, maple syrup


• 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


Whole-grain pancake mix 



Hemp seeds



Cold whipping cream


3tbsp butter


• 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. 


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