Pasta. In August. How crazy is that?
“Give me some of your tots…” At the HH’s request. And the whole time we were eating he was like… you like tater tots, right? And finally I was like, Ummmm… sure, when I was 7 maybe?
Chicken stir fry with homegrown zucchini.
Garden nibbles.
Pickety bits.
Local farm stand peaches $19.99 {8 pounds – wowza!} for the peach tart. Which I pretty much ate for breakfast, lunch and tea time for 4 days in a row.
And then I switched to Fisher Scones. {I only have 2 bags left!}
Date day. I’m pretty sure I don’t have to tell you where we went. 😉
And then there was the whole argument about stacked pancakes vs pancakes fanned out on a plate. I’m all about the stacked pancake. Pancakes were meant to be eaten in a stack with a little butter spread on each one followed by a generous swirl of syrup on each pancake and then finally, one giant swooping swirl of syrup around the plate.
My husband thinks pancakes should be fanned out. Which is totally wrong of course. Everyone knows it’s called a “stack of pancakes” for a reason. Right?
Pancakes should be stacked, don’t you think? Who’s with me on this?
Ahhh Monday. Let’s do this!
~Mavis
Total Spent on Groceries This Week $19.99
- Total Spent on Groceries in August $19.99
- Total Spent on Groceries in July $300.74
- Total Spent on Groceries in June $259.12
- Total Spent on Groceries in May $262.39 {More meat!}
- Total Spent on Groceries in April $284.56 {My husband bought a smoker and a BUNCH of meat!}
- Total Spent on Groceries in March $321.69
- Total Spent on Groceries in February $220.92
- Total Spent in January on Groceries $41.19
- Total Spent So Far on Groceries in 2019 $1689.61
You can go HERE to read more Shopping Trip Stories
Mel says
I’d normally say stacked, but I’ve gotten lazy and started just baking pancake batter in a mini muffin tin so I don’t have to haul out the griddle or stand at the stove flipping. So, we just dip the mini muffins instead of stacking or fanning and eating with a fork. I got a waffle stick pan for the same reason.
Rebecca in MD says
This is brilliant!
Mel says
It’s not my idea originally, but it’s a real time saver–especially if you are feeding a crowd or want to add different things to the same batch (blueberries in one, chocolate chips in another, etc.).
Anywhere between 350 degrees and 400 degrees (depending on how crispy you like them) for about 10 minutes. They’re so much fluffier than true pancakes because of the depth of the muffin wells.
Linda says
I guess you could call me lazy too!! Ha! I bake my pancakes in a pan and cut them in squares. That way we all get to sit down at once instead of me flipping pancakes while the family eats and then I’d eat alone. Blueberry buttermilk pancakes are fantastic!!!!
Mel says
I’ve done that, too! I liked the depth with the muffin pan better, but I suppose I could just add more batter.
And, once cut, you’re still faced with the dilemma of stacking or fanning. 🙂
Kelli says
The sight of fanned out pancakes absolutely gags me! No no no no! Wrong! And what’s with dinner plate sized pancakes? What is that??? Gross, that’s what. By the time you’ve eaten 3 bites, everything is soggy and falling apart.
Pancakes should be a reasonable size, stacked with butter between each and the stack topped with syrup. Period.
Loved this!! Thanks for posting!!
Christa H. says
Stacked!
Dina says
You weren’t kidding about the awesomeness of the Almond Cream Peach Tart! Made it yesterday with some of my peaches from The Peach Truck. DH declared it breakfast, lunch and dinner…plus dessert worthy! Definitely a keeper recipe.
KC says
Pancakes should be laid out *however you want to eat them* – different people like different textures and different techniques for munching them, so whatever facilitates their reasonable eating habits (I’m not talking “suspended over the head using a helium balloon” here) should be all-clear? (ditto with “gravy on everything” or “all the foods separate” – I know which *I* like, but would appreciate the same courtesy be extended both to me and to those who prefer other methods)
Tamara says
AMEN. Although I suspect the fanned out pancakes are for presentation; obviously stacked pancakes would remain warm longer and a plate size pancake is going to cool quicker while being eaten.
Carol says
KC, you’ve nailed it! Best comment, ever.
Tami Lewis says
Stacked! With butter and syrup in between each layer!
I am swooning at that peach tart!!
Diana says
LOVE the pickety bits platter! Can you post a list of what you’ve got on it?
susan smoaks says
The peach tart sounds amazing. I hope to get this organized in our meals and meal planning soon. You inspire me. I like my pancakes spread out so I get more butter and syrup.
Holly says
With you on the stacked pancakes!
Jennifer Bouknight says
Stacked ones stay hot longer.
Melissa says
Of course stacked pancakes is the correct way, each pancake well buttered and syruped!!!
Lynne says
I think that if whether or not to stack pancakes is the only thing you have to argue about with the HH you are both fantastically lucky people. But we all know that stacked is better
Linda says
Buttered and stacked but syrup only on the top layer with some on the plate for dipping. Waffles need each pocket filled with butter then syrup once the butter melts in.
After an overnight at a friend’s house her mom asked me how many pancakes I wanted. I said one. She warned me she wasn’t making more batter once she started cooking. Boy was I surprised when she made her pancakes about the size of a silver dollar!
Pam says
I like my pancakes fanned. I like to eat mine one layer at a time. And what is it with grown men and tater tots? My husband loves them and cannot figure out why I could care less about them lol!.
Brianna says
I usually eat just one pancake at a time. I put the extras on another plate, stacked, for when I am finished with my pancake and ready for the next. I don’t like soggy things, especially breads, so that is why I eat each separately. I do slather butter first, spread it all over with a knife, and then syrup on each one right before I eat.
Veronica says
At my house, pancakes get eaten as soon as they come off the griddle. With the number of kids and people eating, everybody gets one per batch. There is not enough supply to stack or fan, just enough to meet the consumption demand for 4 minutes.
Candy C. says
Fan of the fanned!
Ramona says
When I get pancakes in town one pancake covers the dinner plate and it is filling enough so no need for stacking or fanning. At home I have a couple of small ones that are fanned out. I never pour syrup on them, I put the syrup to the side and dip a bite at a time in it , I hate soggy syrup pancakes.
Deborah says
Our favorite breakfast place serves plate sized pancakes too,one per order. My daughter makes them silver dollar sized and the grandkids eat them out of hand, no butter or syrup, and even leftover cold from the fridge. (She does put banana and chocolate chips in them)
On another note we eat pasta year round and never thought it was reason to question our sanity.
Tracy says
I prefer silver dollar sized pancakes (it’s allll about the edges, people!), served in an overlapping mound —neither stacked nor fanned— all schmered with room temp whipped butter (melts quickly) and a thick drizzle of real maple syrup.
Laura says
Precisely this!
LauraArnett says
Stacked and loaded with lots of butter and warmed syrup! Yummy yummy- maybe some crispy bacon to go with it!!
Linda from Practical says
Stacked with syrup and butter. When I was a child, I sometimes had then with homemade jelly or jam. I have never seen a pancake the size of a plate or pancakes fanned. I don’t eat pancakes at restaurants because I immediately need a nap whatever time of the day I eat them. I have eaten plain pancakes out of hand and plain.
Pasta is a year-round dish for me.
One quarter of those tater tots would be too much for me. I can eat them hot and crunchy. Beyond that state, they are nasty.
Jenifer says
Stacked, each with a good dollop of butter, moderate syrup. I prefer to taste my butter and not have soggy cakes. I make small cakes, three at a time, and each gets their own toppings. Usually just good, old-fashioned butter and syrup for me. If it ain’t broke, don’t fix it 🙂
Bonnie says
I made your peach tart last night and it was delicious! I didn’t have any almonds to grind for the crust, so I used pecans. My husband couldn’t stop talking about the crust. This recipe went into my permanent binder. Thanks for sharing!
Tammy says
Inquiring minds want to know what are those dark cylinder things on this post’s pickety bits??? Really STUMPED me and the BFF!
Mavis Butterfield says
Next to the cheese sticks? Black licorice.