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Four Hotcakes of the Apocalypse

According to the NY Times, Bob Evans' entrance into the blogosphere may be a signal of the marketing apocalypse. Stuart, we definitely appreciate your humor - who would have thought that the company that started on a farm more than 50 years ago in southeastern Ohio would be joining the blogosphere?!? Saying that, step back and think about what a blog is - casual conversation enabled by open lines of honest communication and a responsive author - add a side of sausage gravy and some hotcakes and that definitely sounds like the type of conversation you'd have with one of our servers at the counter at Bob Evans. Think of our blog as an extension of that conversation - only you'll have to get your coffee to-go when you're headed to your computer .

We're very excited to open lines of communications with those who are passionate about our brand and our products. Join the conversation and tell about your Bob Evans stories (just about everyone we meet has one). Sit down, grab your cup of coffee and let's chat.

What's your favorite...

What's your favorite Stacked and Stuffed Hotcakes flavor? (mine is the roasted apple caramel cream)

Click the comments link below this post to share your favorite Stacked and Stuffed flavor.

Interview #2 - Tips for Making Great Hotcakes

Part 2 of our Interview with Senior Development Chef Brian Murphy

Q: How long does it take to make the hotcakes?
A: Six to seven minutes

Q: How many hotcakes are there in one Stacked and Stuffed stack?
A: Two, and I guarantee you’ll be full when you’re done!

Q: How much does each stack usually weigh?
A: 23-26 oz. depending on the flavor.

Q: Do you have any tips for customers who make hotcakes at home?
A:

1. Use water 55 degrees or colder.
2. Don’t over-mix your batter. “Lumps are good.”
3. Don’t keep batter for longer than 24 hours.
4. Refrigerate batter in between use.
   
   All of these tips have to do with leavening. When you over-mix, add warm water or let the batter sit too long, you create heat in the batter that destroys the leavening and gives you a tough/chewy hotcake instead of a fluffy one. Also, when you flip your hotcake to cook the opposite side, don’t give it a “love tap.” That subconscious tap will “knock the love right out of it.”
   

Q: What completes the ultimate Stacked and Stuffed Hotcake?
A: Sausage links and coffee; don’t laugh! This is the gourmet coming out in me. The acidity of the coffee contrasts the sweetness and the savory taste and spice of the sausage is a nice complement for the sweet flavor too.

Pancake Video

Cool hotcake video.

If you want to see your Stacked and Stuffed Hotcakes pictures or video on our blog, upload to Flickr or YouTube with the tag "bobevans."

5 days left for eBay auction!

If you haven't bid on the sweetest auction on eBay you still have 5 days left! Bid to win a 3-day vacation to have breakfast with company founder Bob Evans and CEO Steve Davis - 100% of the winning bid will go to our hometown affiliate of Habitat for Humanity!

Make your own Stacked and Stuffed Hotcakes

Caramel Banana Pecan Pancakes






Ingredients:
2 cups vanilla pudding
2 cups cream cheese
Prepared pancake batter for two pancakes
2 tbsp. honey roasted pecans
1 banana sliced into 1/2" thick slices
Caramel sauce
1 tbsp. powdered sugar
Whipped topping

Directions:
For vanilla cream cheese mixture: combine vanilla pudding and room temperature cream cheese. Mix until well blended and creamy (no lumps). Refrigerate immediately. Covered vanilla cream cheese may be stored in the refrigerator for up to five days.

Dispense batter for two hotcakes on a 350°F pan/griddle. Evenly distribute half of the pecans and four banana slices per hotcake immediately after dispensing batter on pan/griddle. Place four banana slices on the hotcake. Grill the hotcakes until they bubble and each hotcake is dry on edges. Flip hotcakes over. Grill until golden brown on both sides. Place first hotcake upside down on a plate. Using a tablespoon, place four spoons of vanilla cream cheese mixture on the upside down hotcake. Then place the second hotcake upside down on top of the vanilla cream cheese mixture. (Place the hotcake upside down so the bananas and pecans are visible.) Ladle caramel sauce on top of the hotcakes. Sprinkle hotcakes with powered sugar. Garnish with whipped topping.

Stacked and Stuffed Hotcakes Cooking Video - our own Ranae McName on Channel 12 in Cincinnati.

And if you just can't get them right, head over to Bob Evans - we'll make them for you!