1. Red Velvet PanCAKEs at the Griddle Cafe
Legendary for pancakes that are as creatively named as they are rich, the Griddle Cafe’s red velvet version takes excess to a new level.
2. Sourdough Pancakes at the Original Pancake House
This old-school breakfast chain still uses a yeast starter for its sourdough variety, which lends a substantial tang.
3. Whole Wheat Granola Pancakes at Kings Road cafe
The slight crunch of granola clusters hidden within the sweet, malty batter makes these the champ of healthful cakes.
A short stack is three flapjacks; a standard stack is five. You seldom see more than two waffles on a plate. The largest pancake on record measured 49 feet, three inches across.
Pound for Pound
It’s cake. For breakfast. ’Nuff said.
Pancakes won’t make it 12 rounds. The porous texture absorbs syrups and butter. This maximizes the syrup-to-cake flavor ratio while compromising structural integrity.
Brown, round, and ready: Pancakes can assume any shape you can make out of batter.
What’s been the dish of choice at nonprofit a.m. fund-raisers for decades? You guessed it.
“The texture of pancakes is just awesome. They’re light, fluffy, and as a kid I loved their buttery feel. Put warm butter and Vermont maple syrup on them—heavenly!”
-David Myers, Comme ça
1. Gai Daan Jai Waffle at Tasty Garden
Topped with sweetened condensed milk, this honeycombed Hong Kong pastry falls somewhere between a fortune cookie and a Belgian waffle. » 626-300-8262.
2. Cheddar Cheese & Bacon Waffle at Uncle Bill’s Pancake House
The marquee may say “pancakes,” but it’s the Frisbee-size cheddar-bacon waffle that has a South Bay fan base.
3. Liège Waffle at Shaky Alibi
Direct from Belgium, dense and sugary Liège waffles
are the specialty here, improved by a schmear of Speculoos, a Dutch shortbread spread.
So, how big is your iron? The Norwegians have the largest on record, made from two manhole covers and heated with propane. It requires ten-and-a-half cups of batter to produce one waffle.
Pound for Pound
One word: Texture. Crisp, fluffy, and chewy.
Waffles are designed to stand up to syrup. The crunchy shell repels liquids, while built-in pockets serve as reservoirs for butter and syrup.
No squiggly edges here: The geometric lines make for a sturdy, symmetrical plate.
Talk about friendly! Waffles are equally at home cozying up to fried chicken (we’re looking at you, Roscoe’s) as they are to chocolate ice cream.
“I love their crispy exterior and almost custardy center as well as the depth of flavor you can develop with yeast.”
-Quinn Hatfield, Hatfield’s