“To me, pancakes just seem like the first draft of a breakfast food. I don’t understand how they became a staple—and who they convinced to let them remain one!” — maggielange
pancakes, but crepes know to get out of the way for the stars of the show: the toppings .
Megan has tried countless unbeloved foods for me, and what have I done for them? Nothing, is what. So it’s Megan’s impending happiness alone that finally coaxes me to try them one morning in mid-January. Even though they’re the one with a fuzzy-Saturday-morning brain and I’m hangover-free, Megan is going to make us the first pancakes I’ve had in years.
On first glance, fresh-off-the-griddle pancakes are prettier than I remembered, with some lacy-swirly Robert Smithson aesthetic going on. But we encounter another hiccup in the experiment: I don’t like maple syrup anymore than I like the dough under it. So I shuffle to the table with thick pads of butter and dollops of cream on my stack. The first bite is eggier than I expected—in a nice way—and the texture is a little more buoyant than I thought it would be.
hot sauce. It’s smoky, so slightly sweet, and the texture isn’t far off from maple syrup . Finally, I can see the appeal. If you have a viscous sauce with a thick flavor that you want to drink, but you can’t for reasons of propriety or intensity, then the pancake is an acceptable sopper-upper. While now is not the season, I also have a vision of the hot sauce with ripe summer peaches. It’s promising that I’m thinking of a future with pancakes involved.
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