Friday, November 30, 2012
Restaurants Pancakes masquerade as desserts
Posted by Cliff Bostock @cliffbostock on Fri, Nov 30, 2012 at 11:25 AM
Here are three of the four breakfasts I consumed in two days for my next "Grazing" column. Breakfast has never been very appealing to me and, as a kid, I detested pancakes and waffles. They were too dry to eat without butter and syrup, which made them super-sugary and gooey.
Well, times have changed and I love sugary goo. I had no idea that pancakes and waffles have basically turned into desserts.
Above is the stunning trio of blueberry cobbler pancakes I ate at Buttermilk Kitchen. The batter includes crunchy cinnamon-sugar crumbs. The pancakes are topped with white chocolate cream and fresh blueberries.
Here's my breakfast at Waffle House. The pecan waffle was nondescript, but became outright repulsive after I applied the "buttery spread." The biscuit had been toasted with the same stuff and was inedible.
Finally, I hit the IHOP on Ponce in Midtown. I ordered two carrot cake pancakes, two eggs over easy, four strips of bacon, and hash-browns.
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