Pancakes round the world

My favorite thing to eat for breakfast is a homemade, fresh of the griddle pancake. I don’t particularly like the ones at restaurants and hotels. In my opinion, they probably have a lot of butter or oil that make them taste very rich and leaves me with an overstuffed belly.

I try to make my pancakes as healthy as possible, by adding fat free milk and frying with Pam (vegetable spray). Here are recipes for three versions of pancakes that I make at home. These are great for breakfast, lunch, snack or dessert.American pancake



American – These are classic American, fluffy and thick pancakes. Use low-fat Bisquick to make the job easier and serve them with low-calorie maple syrup. Take it a step further by using whole wheat flour (instead of white) and serve the pancakes with lots of fruits and berries.

Another twist is adding mashed bananas or a cup of fresh blueberries into the pancake batter. It takes your ordinary pancake to “gourmet” and everyone loves it.

swedish pancake



Swedish – Prepared almost the same way, but much thinner and lighter. Swedish pancakes look almost like mini crepes but are soft and have a slight saltiness to their taste. Stack up 3-4 pancakes and serve on a warm plate. These savory pancakes can also be served for lunch. I use the Lund’s mix, but a runny pancake batter would do too.







Hungarian – When I first tasted Hungarian pancakes (Palacsinta) served in a rich creamy sauce as dessert in Budapest, I felt like I died and went to heaven! Once I returned home to the US, I recreated this recipe with my own inspiration. The pancakes themselves are extremely thin, thinner than a crepe, so you need to make 8-10 for each serving. Add a teaspoon of Nutella and sprinkle poppy seeds between each layer. Finally, top it all with a Bourbon sauce. I have to warn you this dish is far from health but worth every calorie!

A break at the Krepesz Café

Krepesz Café is a charming little café located in the eclectic Kensington market in Toronto. Whether you want to grab a bite before setting out for a shopping spree or take a coffee break during your finds, this Hungarian themed coffee shop will not disappoint you.

The interior feels like a lounge with interesting murals, cozy chairs as well as tables for larger groups. There is also some seating outside for when the Canadian weather is cooperative.

I was pleasantly surprised by the artfulness in the presentation. Each cup of latte we ordered had a different design created on top. It made the coffee-drinking experience very pleasant.

For the very first time, I had a Chimney Cake. The menu said “Chimney Cake is a Hungarian sweet pastry. It’s made with yeast-raised dough rolled on a wooden cylinder and baked in a rotisserie oven. Sugar caramelizes on the outside creating a sweet, crispy crust, but inside it stays soft!” To me, it was a simple sugary dough cake that paired well with afternoon tea or coffee. You can watch a video of how they make it.

The crepe menu also looked intriguing. They had savory (chicken paprika, spinach and feta) and sweet (apple cinnamon, walnut apricot jam) amongst others. Next time you are in the area, make sure you give Krepesz Café a definite try for breakfast, lunch or coffee.

More on where to dine in Toronto