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Enjoy this story from our archive, originally sent to TT members on .

Breakfast of Captains

Cereal sneaks outside the bowl

It’s a breakfast conundrum: cereal or pancakes? Giorgio Rapicavoli chooses both in one dish at his restaurant, Eating House in Coral Gables, Florida. Rapicavoli grinds Cap’n Crunch cereal finely, then mixes it into an otherwise traditional pancake batter. Instead of maple syrup, the unapologetically sweet pancakes are topped with condensed-milk syrup and a pad of vanilla-laced butter. Serve to the children (grown-up or otherwise) in your life alongside maple sausages for a breakfast that’s champion, or rather captain, worthy.

Cap'n Crunch Pancakes

Recipe adapted from Giorgio Rapicavoli, Eating House, Coral Gables, FL

Yield: Makes twelve 3-inch pancakes

Cook Time: 30 minutes

  • INGREDIENTS

    • Vanilla Butter

    1 stick unsalted butter, room temperature

    ½ teaspoon vanilla bean or 1 teaspoon vanilla extract

    ¼ teaspoon kosher salt

     

    Pancakes

    ½ cup Cap'n Crunch cereal, plus more to finish

    1 cup plus 2 tablespoons all-purpose flour

    1½ tablespoons granulated sugar

    1 teaspoon kosher salt

    1 tablespoon baking powder

    1¼ cups whole milk

    2 large eggs, lightly whisked

    6 tablespoons melted unsalted butter, plus more for the skillet

     

    Condensed-Milk Syrup

    1 cup condensed milk

    ¼ cup heavy cream

    Pinch kosher salt

DIRECTIONS

1. Make the vanilla butter: In a medium bowl, mix together the butter and vanilla until well combined. Refrigerate while making the pancakes.

2. Make the pancakes: In a food processor, add the cereal and pulse until it is ground to a fine powder. Transfer to a medium bowl and add the flour, sugar, salt and baking powder. In a separate bowl, whisk together the milk, eggs and melted butter. Mix the wet ingredients into the dry ingredients just until combined.

3. Set a griddle or large nonstick skillet over medium-high heat. Grease lightly with a bit of melted butter and add ¼-cup spoonfuls of batter to the pan, making sure to space the pancakes at least 2 inches apart. Once bubbles begin to form on the top of the pancakes, after 4 to 5 minutes, carefully flip them and cook until the second side is golden brown, 1 to 2 minutes. Repeat with the remaining batter until it is all used.

4. Make the condensed-milk syrup: In a medium bowl, whisk together the condensed milk, heavy cream and salt.

5. Serve the pancakes with the vanilla butter and condensed-milk syrup and top with extra Cap'n Crunch cereal.
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About The Chef

Giorgio Rapicavoli was the executive chef at 660 at the Angler’s in Miami Beach and a regular guest at Slow Food's Terra Madre in Italy, where he’s worked alongside internationally revered chefs Ferran Adrià and Alice Waters. In 2012, he won an episode of Chopped on the Food Network. He opened Eating House in February 2012. Eating House will be open until early October 2012, when it closes for renovations. The restaurant plans to re-open permanently in November 2012.

Eating House [pop-up restaurant] - Cafe Ponce - 804 Ponce de Leon Blvd., Coral Gables, FL; 305-448-6524 or eatinghousemiami.com
Go to Eating House's Website