"When the thought of truly delicious pancakes bubbles up, various trips and experiences flood my mind and activate my hunger receptors. I'm transported back aboard the Amtrak booze train heading to San Diego for a Chargers game, where I have to make time for Richard Walker's Pancake House. Their famed, often still sizzling and flaky, gigantic baked apple pancake is the embodiment of flapjack largesse."
"I almost hesitate to call these pancakes, and in fact, the official name on the menu is "Oatmeal Griddle Cakes." Made from a base of oat flour and cinnamon sugar, these thin-yet-hearty griddle cakes taste like a deeply gooey, slightly underbaked oatmeal cookie. There is absolutely no maple syrup or syrup of any kind available, but you won't need any if you are careful to get the scoops of cinnamon molasses butter into every nook and cranny."
Los Angeles has notable pancake spots including Richard Walker's Pancake House, Black Bear Diner, Du-Par's at The Grove, Breakfast by Salt's Cure and Café Telegrama. Richard Walker's serves a gigantic baked apple pancake that often arrives still sizzling and flaky. Black Bear Diner offers a sweet cream pancake volcano. Du-Par's pancakes are described as heavenly and buttery. Breakfast by Salt's Cure features Oatmeal Griddle Cakes made from oat flour and cinnamon sugar, served with cinnamon molasses butter instead of syrup. Café Telegrama's pancakes are characterized by perfectly caramelized, crispy edges achieved through extended cooking.
Read at Los Angeles Times
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