SAPD Issues Thousands of Tickets for Homelessness

SAPD Issues Thousands of Tickets for Homelessness

News: Data and records obtained by the Current show that between January 1, 2013, and early October of this year the San Antonio... By Alexa Garcia-Ditta and Elaine Wolff 10/22/2014
6 Sinfully Good Grilled Cheese Sandwiches in SA

6 Sinfully Good Grilled Cheese Sandwiches in SA

Food & Drink: Cheesy Jane’s. Multiple locations, If the name is any indicator, this San Antonio staple doesn’t mess around when it comes to... By Tommie Ethington 10/22/2014
Alamo Ice House Brings Hill Country to Downtown

Alamo Ice House Brings Hill Country to Downtown

Food & Drink: There was a special kind of draw at Alamo Ice House on a recent Tuesday evening. A handful of weeks after opening its... By Jessica Elizarraras 10/22/2014
A Closer Look: The ins and outs of a few important races

A Closer Look: The ins and outs of a few important races

News: For more than a year now gubernatorial candidates Wendy Davis and Greg Abbott have dominated airwaves and secured way... By Mark Reagan 10/22/2014
‘Walking the Camino’ Explores a Treacherous Trek Through Spain

‘Walking the Camino’ Explores a Treacherous Trek Through Spain

Screens: In the Middle Ages, pilgrims walked the 500-mile El Camino de Santiago de Compostela as a pilgrimage to the tomb of Apostle St. James. It was an... By Stephen James Ross 10/22/2014

Search hundreds of restaurants in our database.

Search hundreds of clubs in our database.

Follow us on Instagram @sacurrent

Print Email

Food & Drink


Wake & Bake: Barbaro, Cured and Taps y Tapas share morning faves

Photo:, License: N/A

Like a pancake on steroids, in a good way

Photo: Courtesy photo, License: N/A

Courtesy photo

So bad (for you) it’s good

For me, rolling out of bed on Sunday is a struggle—the sheets are nice and cool, I may or may not be recovering from the previous night’s debauchery and it’s the one day when I’m not entirely obliged to work (usually). The only thing that will get me up and at ’em faster than you can say “French-pressed coffee” is the promise of a hearty brunch.

What’s not to love about fluffy pancakes, crisp waffles, house-made sausage and all the bacon and eggs money can buy? Without delving into Bubba Blue territory, you can enjoy the yolky goodness in several ways. And, of course, there’s the booze—any chance to day drink.

I’m not the only brunch hound around these parts if the lines at Feast, Cured, The Monterey and yes, Guenther House are to be believed. Hundreds of SA’s breakfast fiends scour the city searching for the perfect combination of Eggs Benny meets a cure-all Bloody.

In case you’re not a morning person, or you’re not willing to brave the masses and wait times customary to brunch, the Current is hooking you up with three recipes from some of our favorite spots.


Barbaro’s Skillet Pancake
2720 McCullough, (210) 320-2261
10am-3pm Sundays

I consider Barbaro to be one of the city’s best-kept brunch secrets. Wait times are nil and there’s plenty to choose from including buttery grits, Bakery Lorraine goodies and this not-so-little number. Chef Mark Martinez usually goes through 15 quarts of batter on Sundays.

“We wanted to take it a bit bigger with the skillet pancake,” said Martinez. The nearly one-pound flapjack comes in two iterations–a sweet version with seasonal fruit compote (currently raspberry) and the more-popular savory take with Steen’s pure cane syrup, whipped goat cheese and bits of Benton’s bacon. It’s meant for sharing, but we’re not judging if you take one down solo.

Instant Pancake Mix
4 cups all-purpose flour
1 1/4 teaspoons baking soda
2 1/3 teaspoons baking powder
2 teaspoons kosher salt
1 tablespoon plus 1 teaspoon sugar

1 egg, separated
3/4 cup buttermilk
2 1/2tablespoons melted butter
1 cup instant pancake mix
1 tablespoon olive oil
For pancake mix: Combine flour, baking soda, baking powder, salt and sugar and sift thoroughly. Place in an airtight container. Mix is good up to three months.

For batter: Separate egg into two medium bowls. Whisk the white with the buttermilk in one bowl, and yolk with melted butter in the other. Combine wet mixes with dry mix, and whisk the batter until brought together, making sure to leave small clumps.

To cook: Heat oven to 400 degrees. Martinez and his cooks at Barbaro usually use a 10-in cast iron French pan to attain the nice browning, but any heavy-bottom pan will do. Heat pan gently and add oil, not butter or else pancake will burn. Pan is ready when oil shimmers in the light. Add 5 ounces by volume (just over half a cup) of pancake batter to the pan, spread evenly and place pan in the pre-heated oven. Cook the pancake about 70 percent of the way on one side. Once you see the edges start to firm up it should be safe to flip. After about 3 minutes check the pancake with a cake tester or butter knife. If the tester comes out clean, it’s good to go. Place on a plate (or pizza pan as Barbaro does) and serve with your choice of toppings.

Recently in Food & Drink
We welcome user discussion on our site, under the following guidelines:

To comment you must first create a profile and sign-in with a verified DISQUS account or social network ID. Sign up here.

Comments in violation of the rules will be denied, and repeat violators will be banned. Please help police the community by flagging offensive comments for our moderators to review. By posting a comment, you agree to our full terms and conditions. Click here to read terms and conditions.
comments powered by Disqus