RECIPE – Capn’ Crunch Pancakes Recipe revealed by Eating House Chef


7331324580_ce4c7b51a1_zPhoto Credit: Soosee-T

New Times’ Laine Doss got a chance to link with Chef Giorgio RapicavoliΒ to get him to reveal his infamous Cap’n Crunch Pancakes recipe that he serves at his wonderful Eating House location in Coral Gables. All this was done in the context of 4/20 so maybe Giorgio was in a festive mood. Either way, get ready to go in….!

Mini Cap’n Crunch Pancakes by Giorgio Rapicavoli
Serves 4-6

For the Condensed Milk “Syrup”


  • 1 cup condensed milk
  • ΒΌ cup heavy cream
  • 1 pinch salt

Combine ingredients and mix well. Shake or mix right before serving.

For the Vanilla Butter


  • 1 stick butter
  • Β½ tsp vanilla bean or 1 tsp vanilla extract

Whip the vanilla and butter together until well mixed.

For the Pancakes


  • 1 cup flour
  • Β½ cup Cap’n Crunch cereal
  • 1Β½ tbsp sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1Β½ eggs, lightly whisked
  • 1ΒΌ cups milk
  • 6 tbsp Butter, melted
  • 2 tbsp powdered sugar

Place cereal in a food processor and pulse until it’s ground to a fine meal. In a medium bowl, mix flour, sugar, salt, and baking powder. In a separate container, stir the milk, eggs, and melted butter. Mix the wet into the dry until just combined.

Pour one tablespoon of batter onto a griddle over medium-high heat. Repeat with remaining batter. Once bubbles form, flip pancake and cook on the second side until golden brown. Top with the vanilla butter and condensed milk syrup before sprinkling with extra Cap’n crunch pieces and powdered sugar.

Source: Miami New Times


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