I always wonder how restaurant pancakes turn out so much lovelier than my home-cooked efforts. No doubt a large griddle surface and an industrial-sized spatula is the key to making such massive pancakes, and my home cook-surface is more limited. Ah well, I can always drive fifteen minutes down the road and have a fresh stack of these lovelies from my favorite breakfast hangout, the Monument Cafe. They're thick buttermilk pancakes filled with a smattering of sliced strawberries and whole blueberries. Quite delightful!
DIY Foods: Making homemade sausage
Cakes so amazing they'd be hard to cut into
Fruit juice: An invitation to diabetes?
Reader Comments (Page 1 of 1)
10-14-2006 @ 11:17PM
kaitlin Hess said...
Mmmm....i love all kinds of pancakes....but mom's are the best! Fluffy, thick and fat! But i also love the thin stacks at Perkins, Dennys, and ihop! I think restaurant ones are so nice and perfect because of a BIG griddle!
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10-15-2006 @ 2:08AM
gr8face said...
Never liked fruit with pancakes. Buttermilk are best.
www.mind-mart.com
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