I’ve taken to using the Morinaga Hotcakes mixes with slight modifications. First, I double it (so 2 of the 150g packets). I also use 2 Mary’s Duck Eggs (from Whole Foods) instead of chicken eggs. Then I use Meyenberg goat milk. I finally add a healthy amount of Mexican Vanilla Extract to taste before putting everything in my Zojirushi fuzzy logic rice cooker and cooking it on the White/Sushi Rice setting.
When done, it comes right out of the nonstick inner pan and I top with a bit of ghee:
Fu or Sung? I’ve always bought Sung because that’s what my Singaporean friend always got, but I don’t think I’ve even tried Fu. What are the differences? Is it just a matter of preference, or is one better for certain applications than the other?
Okay, real talk…this is kind of trashy, but it’s super quick when you’re tight on time: 2 eggs mixed with pork floss and microwaved (I know, I know) for 45-60 seconds.
I believe that pancakes are a complete meal. It is a dish suitable for breakfast, lunch, or dinner. Yes, many places in Los Angeles make them. I’ve been to many such cafes. It’s hard to say which one is the best. But you can find reviews on Google, which might help you choose. You can also try making them yourself. Pancakes are quite a simple dish. Therefore, anyone can cope with their preparation. A good recipe you can find here is palačinky. I like to pour syrup over them and enjoy the taste.
Clutch and Coffee in Torrance has excellent pancakes. To be fair, I’m not a fan of the typical thick and fluffy pancakes you get at the neighborhood diner. C&C’s blueberry pancakes are about 1/2 - 2/3 the typical thickness, have a nice crisp on the edges and just enough texture inside to keep it interesting, without getting too “doughy”. Chock full of blueberries and the service is always friendly and prompt.
If you’ve ever been to Locanda Verde in Tribeca, it’s the closest thing I’ve ever found to their lemon ricotta blueberry pancakes which I love and miss dearly.
