food

Pancakes Three Ways

February 09, 2023 by CAP Crew Photography by john von pamer

We’ve given the classic American pancake the CAP BEAUTY treatment. Created in collaboration with our dear friends at Honey Hi, the much-loved healthy L.A. eatery, we've turned a weekend staple into something you can feel good about eating every day of the week. Light, fluffy, golden brown and crisp around the edges — these pancakes are reminiscent of a famous grocery store variety, but instead are made with locally sourced, gluten-free (!) heirloom grains, CAP Coconut Butter and Pink Salt. Consider this the version that not only tastes good, but does good with ingredients that are thoughtfully sourced and a partner that believes in the transformative power of food and ritual as much as we do.

Curious how to top your stacks? Here's a few of our favorite combinations.

CAP CAKES:

2-3 Pancakes

A spoonful of CAP Coconut Butter

Sifting of The Matcha

Pinch of toasted black sesame seeds

Pinch of bee pollen

Generous drizzle of Manuka honey

This elevated recipe makes for an excellent breakfast in bed for those you love, or yourself. Make 2-3 pancakes per instructions. Lay one down on a plate, and add all ingredients in the order listed above. Layer another pancake on top, and repeat. Keep repeating until each pancake is dressed up with all the fixings. Make sure the top pancake looks as beautiful as possible. Consider it health stacked high.

THE SLOW JAM:

2-3 Pancakes

Your favorite jam

Pat of butter

Dropperful of The Light Ray.

Drizzle of maple syrup

Sweet and tart meets rich and buttery in this beauty-from-within version. Make 2-3 pancakes per instructions. Lay one pancake down on a plate and spread a generous layer of jam and butter. Repeat this step until you reach the last pancake. For the top cake, add a more generous portion of butter and jam, as well as a dropperful of The Light Ray and warm drizzle of maple syrup. Enjoy!

BREAKFAST FOR DINNER:

2-3 Pancakes

1 clove garlic, minced

1 cup mushrooms, cleaned and sliced

1/2 shallot, sliced thinly

1 tablespoon olive oil

2 cups kale, chopped

1 egg

Dash of Masa Memory Hot Sauce.

Pancakes make a great base to savory meals, and can be whipped up in no time. We lean into dark leafy greens and mushrooms to transform a breakfast staple into a comforting meal you can feel good about eating any time of the day. In a non-stick skillet, sauté garlic, mushrooms, shallots, and kale in olive oil. Add salt and pepper to taste. Transfer mixture to a bowl and use the same skillet to cook an egg any way you like. Lay the first pancake down and top with some of the greens mixture. Try to layer all the mushrooms and greens within the stack. On the top pancake, place fried egg and add a dash of hot sauce, drizzle of olive oil and season with salt and pepper. Dinner is served.