Rise and shine, breakfast enthusiasts and syrup sippers, because there is another reason to celebrate the most important meal of the day. Get ready to butter up your taste buds and stack up your appetite because National Pancake Day is September 26.
Whether you prefer them fluffy or thin, drenched in maple syrup or adorned with a medley of berries, pancakes can turn an ordinary morning into an extraordinary feast. For those who find themselves guests at Tru by Hilton hotels, an extra sprinkle of magic awaits, as a hands-free pancake maker whips up golden-brown pancakes with just a wave of your hand.
Embrace the pancake jubilation whether you’re on the road at any of Hilton’s 22 world-class brands or in the comforts of your home. With the recipes below, you can prepare these delectable pancakes crafted by Hilton’s very own culinary maestros. Let the pancake festivities commence!
Pancakes With Cuban Flair in Miami
Celebrate the diverse culture of Miami at Allison Restaurant & Bar in Hilton Cabana Miami Beach. Executive Chef Leonardo Diaz showcases fresh seafood, tropical flavors and Caribbean cooking techniques in every dish. Putting his own twist on two classic dishes, Chef Diaz fuses fan-favorite specialty tacos with pancakes for National Pancake Day.
Carne Asada Pancake Tacos from Hilton Cabana Miami Beach
Makes 3 pancakes
Ingredients
- For the Batter
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- For the Filling
- 2 teaspoons baking powder
- 4 eggs
- 1/8 teaspoon salt
- 6 ounces of steak
- 1¼ cup milk or plant-based milk
- 4 ounces cotija cheese
- 1 teaspoon cane sugar
- 3 ounces spicy crema
Directions
- Preheat a skillet on medium heat and lightly oil.
- In a mixing bowl, add all the dry ingredients for the batter. Add in the wet ingredients and mix well.
- Scoop ¼ cup of the batter into the center of the pan and cook for 30-60 seconds until you start to see bubbles forming on the top.
- Flip over and cook for an additional 30 to 60 seconds, until both sides are golden brown.
- Place a serving on a plate and fold the pancake slightly.
- Add scrambled eggs, steak and cotija cheese.
- Drizzle with spicy crema.
Pancakes With a Shot of Coffee
Because a good breakfast features an aromatic cup of coffee, Chef de Cuisine at Hilton West Palm Beach’s Manor developed a special pancake with coffee. Creating a special Italian tiramisu souffle pancake, guests can enjoy both in one delicious sitting while sitting poolside under the Florida sun.
Tiramisu Soufflé Pancakes from Hilton West Palm Beach
Makes 2-3 pancakes
Ingredients
- 2 large eggs
- 2 tbsp milk
- ¼ teaspoons baking powder
- 3 tablespoons flour
- ½ teaspoon vanilla extract
- 2 tablespoons sugar
- ½ cup mascarpone cheese
- 1 tablespoon white sugar
- 1 tablespoon coffee powder
Directions
- Separate the yolks from the whites and keep them in different bowls. Refrigerate the egg whites.
- Add 2 tablespoons of milk into the yolk and mix well.
- Add the flour, baking powder and vanilla to the egg and milk. Combine all together.
- Take the chilled egg white and add 2 tablespoons sugar.
- Whip until they form a soft peak.
- Add the whipped egg white to the wet mixture and fold in lightly.
- Add pancake mixture into a pastry bag.
- In a non-stick pan add vegetable oil and turn on the stove at low heat.
- Place your pancake into the pan, add a couple of drops of water around the pancakes and close with a lid. Let it cook for about 3 minutes on each side.
- Mix mascarpone cheese and white sugar in a mixer and mix well.
- Add the mascarpone cheese on top and finish with coffee powder.
Berry Light and Fluffy Pancakes
Located across the street from the World Trade Centre, Conrad Dubai caters to nationalities from around the world. Its collection of upscale restaurants reflects many different cultures, from Kimpo’s Brooklyn-meets-Seoul atmosphere to Anasa’s Greek cuisine to Ballaró’s Italian eatery. Keeping in line with its worldly creations, Executive Sous Chef Huseyin Gulen created Japanese Soufflé Pancakes, found at breakfast at Ballaró.
Japanese Souffle Pancakes from Conrad Dubai
4 servings
Ingredients
- 8 ounces milk
- 1 tablespoon white vinegar
- 1 cup All-purpose Flour
- ¼ cup White Sugar
- ½ tablespoons baking powder
- 2 large eggs (separated)
- ¼ teaspoon vanilla extract
- ¼ cup Japanese mayonnaise
- 1 tablespoon butter
- 1 cup strawberries (for topping)
Directions
- Combine milk and white vinegar in a large bowl. Allow to sit until the milk has soured, for about 5 minutes.
- Meanwhile, sift together all-purpose flour, white sugar, and baking powder in a separate bowl. Set aside.
- In another bowl, use an electric mixer to beat egg whites until stiff peaks form.
- To the soured milk, add egg yolks and vanilla extract. Mix until well combined, then pour this mixture into the center of the flour mixture. Use a whisk to combine all ingredients. Add Japanese mayonnaise and stir until there are no lumps. Gently fold in the beaten egg whites.
- Heat a griddle on the stovetop over medium-low heat and melt the butter. Grease round pancake molds and place them onto the buttered griddle. Fill each mold halfway with the pancake batter.
- Cook until the pancakes are golden brown on the bottom and not too liquid across the top, about 4 to 6 minutes. Carefully flip each pancake and mold together. Cook until the other sides are golden and the pancakes have doubled in thickness, about 4 to 6 more minutes.
- Carefully slide the molds off the pancakes. Serve the soufflé pancakes topped with fresh strawberries or your preferred toppings.
Fall for Spiced Rum and Red Velvet
Sous Chef Christian Grana of Hilton Orlando’s FastBreak remembers his favorite childhood breakfast that his mother made him before school: Red velvet pancakes. Creating an elevated version of those pancakes for Orlando’s hippest sports bar, these red velvet pancakes feature a delicious, spiced rum anglaise sauce.
Red Velvet Pancakes from Hilton Orlando
Makes 3-4 pancakes
Ingredients
- For the Pancakes
- 2 teaspoons vanilla extract
- 2 1/3 cups all-purpose flour (scoop and level to measure)
- 1/3 cup salted butter, melted
- 3 tablespoons cocoa powder
- 1½ tablespoons red food coloring
- 2 teaspoons baking powder
- Fresh raspberries and mint leaves, for garnish (optional)
- ½ teaspoon baking soda
- For the Spiced Rum Anglaise
- ½ teaspoon salt
- 4 egg yolks
- 2 cups milk
- 3 tablespoons granulated sugar
- 2 tablespoons white vinegar
- 1 cup cold milk
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 tablespoon spiced rum
Directions
- For the Spiced Rum Anglaise
- Whisk the egg yolks in a small bowl until smooth and pale.
- In a small saucepan, combine the milk, sugar and vanilla.
- Stir over medium heat.
- Remove from the heat just before the milk starts to boil.
- While whisking, slowly pour the hot milk into the yolks.
- Pour the mixture back into the saucepan.
- Cook over low heat, stirring continually with a wooden spoon, until the mixture thickens and coats the back of the spoon
- Let cool completely.
- Add the rum.
- Refrigerate until ready to use.
- For the Pancakes
- Preheat an electric non-stick griddle to 350 degrees. In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt, and set aside. Measure out milk into a liquid measuring cup and whisk in vinegar, allowing the mixture to rest for 2 minutes.
- Pour milk mixture into a separate large mixing bowl and add in sugar, eggs, red food coloring, vanilla and melted butter. Whisk mixture until well combined. While whisking, slowly add in dry ingredients and mix just until combined.
- Butter griddle if necessary and pour about a 1/4 - 1/3 cup batter (depending on how large you want your pancakes) at a time onto hot griddle. You can also use the back of the measuring cup or spoon to lightly spread the batter from center out to the edge a bit so they aren't thicker in the center then they are on the edges.
- Cook until bubbles begin to appear on the top surface of the pancakes then flip and cook the opposite side until the pancake is cooked through.
- Serve warm with spiced rum anglaise and garnish with fresh berries and mint leaves, if desired.
Sinfully Sweet and Savory Pancakes
Sharing his love of cooking with his granddaughters, Executive Chef Samuel Murillo of Hilton New Orleans Riverside spends his time in the kitchen whenever he has a chance to spend time with them. It was through one family cooking session that Chef Murillo was inspired to combine sweet corn and bacon for a savory breakfast dish. It was so good, he decided to share it with guests of the riverfront hotel, who eagerly devoured them with gusto.
Sweet Corn and Candied Bacon Pancakes from Hilton New Orleans Riverside
Makes 3-4 pancakes
Ingredients
- 6 slices bacon
- 12 ounces frozen sweet corn kernels
- 4 ounces milk
- ½ cup granulated sugar
- 2 large eggs
- 1¼ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup brown sugar
Directions
- Lay bacon on parchment paper, sprinkle with brown sugar and bake at 350 degrees until bacon is fully cooked, then dice.
- Combine corn, milk, and ¼ cup sugar in a blender and blend until smooth.
- In a large bowl whisk together flour, sugar, baking powder, and salt. Add liquid ingredients and whisk till smooth.
- Pour 3 ounces of batter onto griddle. Sprinkle top with bacon. Flip over once cooked and layer pancakes on top of each other. Sprinkle bacon on top of the stack of pancakes and smother with warm syrup.