Skip to main content

The Original Pancake House

The Original Pancake House is on the corner of Cheshire Bridge Road and La Vista.  It's part of a small chain with only a few locations in each city. One of their secrets is the enzymes they put in their pancakes, which give them a special tang.  I'm not sure exactly what these enzymes are, but they seem to be related to sourdough.

Since it's strawberry season somewhere in the world, I decided on the strawberry pancakes.  They didn't disappoint.  The strawberries were fresh and in large pieces.  The pancakes were served with whipped cream, butter, and strawberry syrup in addition to the usual pancake syrup. The pancakes are thick and rich.

On a recent visit, my mom and I shared the baked apple pancake, a childhood favorite.  It takes forever to prepare because it is huge, thick, and rich.  The two of us together couldn't eat more than half of it.  It was wonderful.  And this is the sort of dish that is both hard to find and something you are unlikely to make for yourself.  (Do you really want to get up an hour early on Sunday to put your pancake in the oven?)

Original Pancake House on Urbanspoon

Comments

  1. Dr.Wolf, I went to the Original Pancake House when I was a student in Buffalo. My favorite back then is: "dutch baby". Since we don't have this restaurant here. I tried to make it myself. This is the recipe I followed:

    http://whatscookingamerica.net/Eggs/GermanPancake.htm

    It actually came out pretty good. :))

    Angela

    ReplyDelete

Post a Comment

Popular posts from this blog

Ann Arbor MI: West End Grill

Trev, Jan, and Karem took me to a wonderful evening at West End Grill located, appropriately enough, in the West End. The restaurant still has its old tin ceiling festooned with stained glass chandeliers. I was too hungry to take a picture of our appetizers: crab cakes and bleu cheese tarts. The crab cakes had just a bit of heat to them, something you don't always find in a crab cake but which worked very well. The bleu cheese tarts lived up to their intriguing premise, rich and tangy. This is my caprese salad. The mozzarella, tomato, and basil were all outstanding. The balsamic vinegar had been very well aged, giving it a thick consistency. My main course was tuna, perfectly prepared to a medium well. The tuna left just enough room for a chocolate lava cake paired with decaf coffee. The cake was rich and moist. I kept scraping my plate to be sure I retrieved all of the chocolate.

Pressure Cooker Candied Ginger

I made candied ginger a few years ago. It's not something I would do every day but I had a lot of fun doing it. I recently acquired a pressure cooker and it inspired an interesting idea to me: why not make candied ginger in the pressure cooker? It should be very soft and flavorful. Here is the result. I peeled two large ginger roots, cut them into small cubes, and put them in the pressure cooker with heavily sugared water. The traditional method first boils the ginger in plain water to soften it and then again in sugar water to candy it. The resulting candy was very tender but still with the characteristic ginger texture. It was also sweet without being overpowering. The traditional method leaves a lot of sugar crystallized around the ginger. The pressure cooker gives a much more subtle result. The ginger stays moist even after it cools but you can dry it in the oven at 350 degrees for about 10 minutes. That inspired me to dip it in chocolate. While I was in the b

Miami: Shorty's BBQ

The Widens introduced me to another Miami favorite, Shorty's BBQ. We had three different meats: brisket, ribs, and chicken. All were excellent. I would say the brisket was my favorite, which was was fork tender and moist. Shorty's is best known around town for its piquant sauce. In the photo, the top sauce is a standard red, sweet BBQ sauce.  The bottom container holds Shorty's special BBQ sauce.  It was great---the highlighted spice is, I believe, cumin.  The sauce is of a lighter color than the sweet sauce, so there are other things going on as well; I suspect it has less sugar. I love cumin because it tweaks the palate in a different way than many spices.  I loved this sauce so much I ate it by the spoonful.  Bill and I agreed that this sauce is reminscent of the sauce from Arthur Bryant's in Kansas City.