Neighborhood Eats: Giant pancakes

June 11, 2010 3:15:00 PM PDT
A popular New Jersey restaurant is proving pancakes aren't just for breakfast anymore.

It's the home of the super-sized pancake.

Milan Pavlovic makes people happy with food, enormous quantities of food.

It may be some of the largest portions you've ever seen.

He opened the Country Pancake House and Restaurant in Ridgewood in 1992, and for many it's a destination.

The pancakes are popular due to their size. They need two spatulas just to flip them.

The dry ingredients for most of his pancakes consists of flour, sugar, baking powder and soda, a little salt and buttermilk powder.

The wet ingredients are buttermilk, eggs, melted butter, vanilla and apple juice.

The wet and dry are combined, and it's onto the griddle.

You can add strawberries, blueberries and bananas for his red white and blue pancakes.

The real workout actually happens when you eat them, and if you do, you can make it to the wall of fame.


Dry Ingredients:

  • 1 cup of all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/4 of a teaspoon of baking soda
  • pinch of salt
  • 1/4 cup of buttermilk powder

    Wet Ingredients

  • 1 cup buttermilk
  • 2 tablespoons unsalted butter, melted
  • 1 extra large egg lightly beaten
  • 1 teaspoon vanilla extract
  • ¼ cup apple juice

    In a mixing bowl, stir together dry ingredients. In second mixing bowl combine and stir together wet ingredients. Combine together and stir the dry and wet ingredients; blend well. Cover the bowl and let it stand at room temperature for 1 hour, or overnight in the fridge.

    In a non-stick skilled melt butter or griddle at 350 degrees with no butter, pour batter with a 3 ounce ladle. When bubble appear on top of the pancakes, around the edges, flip over and cook for 1 ½ minutes longer. Flip onto plate and serve.

    Add whatever topping you like into the batter or after pouring batter onto grill.