The buttermilk pancakes with blueberries fall into that "knock-your-socks-off" category of good (but you do pay for the pleasure). Vanilla mascarpone and maple syrup are served alongside the crispy, buttery pancakes. The mascarpone is like frosting—decadent, delicious, and not always necessary when the cake is done right (which in this case, it is), but oh-so-good. Read the full entry »
A deeply bronzed, ever so slightly crisp exterior gives way to a fluffy, spongy, porous inner-core. Butter is unnecessary; the pancakes had either already been buttered or there was a significant amount in the batter itself. (Or both.) The result is a richness that recalls pure shortbread, tempered by the sweetness of the pure maple syrup and tang from the buttermilk in the batter. Read the full entry »
The petite silver dollar-sized pancakes are stacked high, six to an order, with fresh blueberries, butter, and maple syrup on the side. Each one is perfectly browned on both sides, buttery all their own, with tender, fluffy interiors.
Clinton Street Baking Co.
It's almost trite to lavish praise on Clinton Street Baking Co.'s pancakes, but hey: they're delicious. Thick but crazily light, with buttery, crisp edges, they're good plain or with blueberries or in any of Clinton Street's other flavors—but really, it's the maple butter that makes 'em. Our tip? Avoid the crowds: go during the week. Read the full entry »
The Mermaid Inn
The loose cornmeal batter yields ultra-thin cakes. The tiniest hint of the outer layer gets a crispy finish, but inside, the texture's smooth, with just a bit of grittiness from the cornmeal and a subtly sweet edge. Powdered sugar and maple syrup are the only accompaniments on a somewhat lackluster-looking plate that's anything but. Read the full entry »
Topfenpalatschinken—an intimidating name, but a welcoming dessert. At Cafe Katja, finish your dinner of spätzle and marinated herring with this Austrian dish. These paper-thin pancakes boast crisp, browned edges, and are stuffed with fresh farmers cheese and folded into quarters. Plated with a warm, sweet and yolk-rich custard, there's a tart green currant compote to finish and a side of just-whipped schalg. Hot and cold, crispy and soft, sweet and savory, you find it all in an order of Topfenpalatschinken. Read the full entry »