3 ingredient wonder: eggnog pancakes

I’ve been looking forward to trying eggnog pancakes for some time and figured New Year’s Day was a perfect time to make them. I saw this recipe on The Daily Meal that gave me the idea. All you need is Bisquick, eggnog, and nutmeg. It really is that simple.


I recommend using whole nutmegs and grating to get the best flavor. I can’t get enough of freshly ground nutmeg. I went very much overboard on the nutmeg, which made the pancakes, IMHO. I found the eggnog flavor a bit subtle for my taste. I left the batter on the thicker side. Next time, I would keep adding eggnog to a thinner consistency – just to maximize the eggnog flavor.


Overall though, a fabulous treat. Now that I’ve realized how easy this is to do, I look forward to trying out some other flavor combos since Bisquick is such a quick and easy base. Happy 2015!


tackling guinness pancakes

Several weekends ago, I felt compelled to try Guinness pancakes at Alchemy in Park Slope. It was the first weekend after we returned from Dublin and when I saw them, it seemed like they were there just for me.

When the server brought them over, hey seemed nice and fluffy. They were perfectly cooked to a light golden brown and were topped with fresh fruit. When I took my first bite though, I found them to be dry. As for the flavor, the Guinness was barely detectable at all. If I’d not ordered them myself, I don’t think I would have caught that they were even flavored. (Side note – I hear Alchemy is great for dinner, so I’ll definitely be back for another visit.)

T and I started talking though and decided that the weekend after his birthday, I should give them a try. I found that the Internet loves to *talk* about Guinness pancakes, but only a select few actually share a useable recipe. I grabbed the one that seemed like it would work the best and was curious to compare the end result. The recipe makes around 12 4″ pancakes. Allow approximately 10 minutes prep time (can be prepared and left in the refrigerator overnight) and about 20 minutes cook time.


  • 2 tsp. lemon juice
  • ¾ cup milk (¾ cup buttermilk can be substituted to replace both the milk and the lemon juice)
  • 1 cup flour (I tried just regular all purpose)
  • 1 tsp. salt
  • 2 tsp. baking powder
  • 2 tsp. sugar
  • 1 tsp. cinnamon
  • 1 egg
  • ½ cup Greek yogurt (plain, vanilla, or honey – I used vanilla)
  • ¼ cup butter, melted
  • ½ cup Guinness Draught
  • 1 tsp. vanilla (I substituted 1 tsp. maple extract)

Stir the lemon juice into the milk. In a separate bowl, combine the flour, salt, baking powder, sugar and cinnamon. Add the egg, yogurt, and butter into the bowl with the dry ingredients and whisk gently. Add Guinness, vanilla, and milk mixture to the batter. Whisk until blended.

Heat a griddle, or you can also use a frying pan. When it is at the right temperature, drops of water will sizzle when dripped onto the surface.

Use ¼ cup of batter per pancake. Let the batter sit for about 2 minutes before flipping. I’m not sure the location of the blogger I found the recipe from, but my “pancakes” came out more like crepes. Not bad at all, but was not what I was expecting. With a bit of care and skill, I was able to get them to flip without breaking. I also realized very quickly that the darkness of the pancake does not indicate it being burned. I panicked after a couple turned out on the dark side but was able to confirm with a quick taste test that everything was just fine. One very important note from the recipe is that due to the carbonation in the beer, the pancakes will bubble more than normal pancakes, so you won’t be able to use this to determine when to flip the pancakes.

Cook the pancake on the other side for about a minute. Remove from heat and repeat prior step with the next 1/4 cup of batter until all batter is used. I followed their tip of keeping the pancakes warm while cooking others, put them in a 200-F oven. Serve immediately.

These were actually quite tasty Guinness crepes. The recipe did state that if you like thicker pancakes, that substituting self-rising flour may make sense. They also recommended divide the egg, incorporating the yolk to the dry ingredients as usual. Then beat the white on high for thirty seconds until it is frothy. After the Guinness, milk, and vanilla have been added and the batter whisked, you would fold the egg white is folded into the batter. Worth a shot!

clinton street – pancake month ’11

February has been a month for lots of great food offerings. I finally made my (at minimum) annual visit down to Clinton Street Baking Company for their Pancake Month. The crowd was definitely much bigger than last year. I guess the popularity of the event is growing over time – good for them.

Definitely warranted. I cozied up at the bar counter with my cappuccino and enjoyed that day’s offering, crunchy banana pancakes with cinnamon-chocolate-chili sauce and warm maple butter. Delicious. If you haven’t gone yet, there are still two days left – today and Monday. Looks like the offering is “Chocolate Chunks” – served with fresh raspberries and a raspberry-caramel sauce. Delish.

Happy weekend!

Clinton Street Baking Company – 4 Clinton Street (b/w Houston & Stanton Streets) – 646.602.6263

dish buzz: clinton street baking company

Clinton Street Baking Company, Lower East Side

Clinton Street Baking Company, Lower East Side

Most people probably know Clinton Street Baking Company for their breakfast. Stop by on the weekends and you’ll find a line well out the door and people even sitting along the sidewalk in front of the restaurant waiting to be called. They don’t take reservations – only persistent patrons.

I prefer dinners here though. One of their most popular breakfast items, their fluffy blueberry pancakes, can be eaten in the evening as well. Thanks to that, I choose to pass on the wait. February is also pancake month at Clinton Street Baking Company, featuring an additional specialty pancake offering.

Fried Green Tomatoes, Clinton Street

Fried Green Tomatoes, Clinton Street Baking Company

They have a nice variety of appetizers to start. They do some fine fried green tomatoes. The slices are fairly thick and it’s served with a jalapeno sour cream. (If only they sold this in the grocery store.) I’m always intrigued by their chilled gazpacho. (Perhaps next time.) They also bring out a plate of small fresh buttermilk biscuits, which shouldn’t be missed.

My favorite dinner item is their fried chicken. A Southern food aficionado, I’m always on the hunt for good Southern fare. Usually it’s decent, but not impressive. Clinton Street, on the other hand, has it right. I’ve taken guests from Alabama and Georgia with me and they would agree with that assessment.
Fried Chicken, Clinton Street Baking Company

Fried Chicken, Clinton Street Baking Company

The chicken is lightly breaded, so it’s subtle and not overly done. It comes with a cup of slightly spicy honey tabasco sauce for dipping. They also give you a rectangular slice of jalapeño cornbread which has just enough heat to offset the chicken but not enough to overpower. I’ve even paid a little extra sometimes to substitute cheese grits for the slaw that accompanies the chicken. Their cheese grits are very good and they give you enough for three people, so your accompanying guests will thank you.

I’ve actually never made it to dessert after sampling too many options from the appetizers and entrees. (Perhaps someday.) They also have a couple of specials to note. Nightly from 6-8pm, you can get a beer and a burger for only $12. Oenophiles take note of Tuesday, which features half-price bottles of wine.

Don’t miss the white paper bags as you exit over by the hostess stand.
Yes, the ones that favor your lunch bag from your elementary school days. They always have some leftover complimentary scones from the day (usually one sweet and one savory). They’re good. They’re free. You won’t want to pass these up.

4 Clinton Street (between Stanton St and Houston St) – 646.602.6263