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Pancakes make Dad’s day special

We all know that the hoopla that surrounds Father’s Day is nowhere as big as the one that accompanies Mother’s Day. Sad truth is that dads, while equally important in our lives, just don’t get the chocolates, flowers, brunches and phone calls that moms do.

What they do get is usually a card, a book, magazine subscription or maybe a few rounds of golf or at the very least a phone call.

But how about a great, knock-it-out-of-the-park I-love-you breakfast?

This column will use a little imagination, a few pretty simple, on-hand ingredients to make your father or the man in your life extra amazing pancakes for breakfast on his special day.

Raisin Apple Baked Pancake

2 baking apples, cored and thinly sliced

1/2 cup raisins

2 tablespoons brown sugar

1/2 teaspoon ground cinnamon

4 large eggs

2/3 cup milk

2/3 cup flour

2 tablespoons margarine or butter, melted

Powdered sugar, optional

Preheat oven to 350 degrees. Grease a 9-inch pie plate with butter or nonstick cooking spray. In a bowl combine the apples, raisins, brown sugar and cinnamon. Spoon the apples into the prepared pie plate. Bake the apples, uncovered 10 to 15 minutes or until the apples begin to soften. Remove the apples from oven then bump the oven temperature to 450 degrees.

In a bowl combine the eggs, milk, flour and margarine and whisk until combined. Pour the batter over the apple mixture. Bake for 15 minutes or until the pancake puffs up and is golden brown. Sprinkle the top with powdered sugar if using and serve immediately. Serves 4.

Pecan and Banana Pancakes

2 cups flour

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

4 tablespoons sugar

1/2 teaspoon salt

1 1/2 cups buttermilk

2 eggs

6 tablespoons butter, melted

1 teaspoon vanilla

2 very ripe medium bananas, mashed

1 cup pecans, toasted lightly and chopped

Butter, for cooking the pancakes

In a bowl whisk together the flour, baking powder, baking soda, sugar and salt. In another bowl whisk together the buttermilk, eggs, butter, vanilla, mashed bananas and pecans. Whisk the dry ingredients into the buttermilk mixture until combined.

Heat a griddle and grease with butter. Using a measuring cup, drop 1/4 cup batter onto griddle (not too close together as it will spread) and cook until bubbles appear on the top (1 to 2 minutes). Flip and cook until golden brown, cooked throughout (1 to 2 minutes). Serves 4.

Cinnamon Roll Pumpkin Pancakes

This recipe was sent to me by a reader and she said it was the best pancake she ever made. I agree.

Cinnamon filling:

1/2 cup melted butter, melted

3/4 cup packed brown sugar

1 tablespoon cinnamon


4 tablespoons butter

2 ounces cream cheese

3/4 cup powdered sugar, sifted

1/2 teaspoon vanilla


1 1/2 cups milk

1 cup pure unsweetened pumpkin puree

2 eggs

2 tablespoons oil

2 tablespoons apple cider vinegar

2 cups flour

1 tablespoon baking powder

1/2 teaspoon baking soda

2 tablespoons pumpkin pie spice

1/2 teaspoon salt

1 tablespoon brown sugar

For the filling: In a small bowl combine the butter, brown sugar and cinnamon. Place the filling into a sandwich sized self-sealing baggie. Close and set aside.

For the icing: In a medium microwave-safe bowl, heat butter and cream cheese 30 to 60 seconds in a microwave, just until butter has melted and cream cheese has softened. Whisk in powdered sugar and vanilla and combine until smooth. Set the icing aside.

For the batter: In a large bowl, whisk together milk, pumpkin, eggs, oil and vinegar. In a separate bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, salt and brown sugar. Add the dry ingredients to the pumpkin mixture and stir just until combined.

Make sure the filling mixture is combined by squishing the bag a few times. If it’s not as thick as toothpaste, stick it in the freezer for a few minutes until thickened. Snip off a small piece of the corner of the baggie.

To make the pancakes: Preheat a skillet or griddle and grease with butter or non-stick spray. Use a 1/4 cup measuring cup and pour four pancakes onto the griddle. Spread the batter into a circle. Reduce the heat to low. Starting at the center of each pancake squeeze the cinnamon filling on top of the pancake batter in a swirl. Continue cooking the pancakes for 3 to 4 minutes until bubbles begin to appear and pop. Gently flip the pancake over. Cook an additional 2 to 3 minutes, until the other side is golden as well. Place the cooked pancakes on a cookie sheet and keep them warm in the oven while you make the remaining four pancakes. To serve, place on a plate or platter and drizzle the cream cheese frosting on top.

– Submitted by Ronnie McCrae of New York, N.Y. – Modified from a recipe from Slice of Life is a food column that offers recipes, cooking advice and information on new food products. It appears Sundays. If you have a question about cooking or a food item, contact Eileen Goltz at or write The Journal Gazette, 600 W. Main St., Fort Wayne, IN 46802.