Off the Griddle with Ihopapotamus at…Eatery (sort of)

Oh the weather outside is frightful on the Upper West Side!  What’s a girl to do when the streets of Manhattan are a slushy, cold mess?  Clearly, there is only one answer:  Pancake delivery!  I was curious (and somewhat skeptical) about how door-to-door pancakes would turn out, but my roommate and I put Eatery’s promise of delicious pancake delivery to the test. 

798 9th Ave, New York, NY 10019

(image from google maps!)

Eatery is located at 798 Ninth Avenue (53rd St. & 9th Avenue), New York, NY 10019.  Their number is 
(212) 765-7080, although my roommate and I placed our order through Seamless.  After considering numerous options, we were drawn in by Eatery’s assortment of interesting pancakes.  I ordered the “House Pumpkin Buttermilk Pancakes,” and my roommate went for the “Belgian Chocolate Buttermilk Pancakes,”  which were served with strawberry butter.

 We placed our order late Saturday morning – nothing like starting the weekend off with home-delivered brunch! – and it arrived at our apartment about fifty minutes later. 

The pancakes were delivered in individualized tupperware and topped with strawberries and blueberries.  Butter and syrup was provided. (Extra syrup was available for an additional $0.50 cost.)  We were disappointed with the butter – particularly my roommate’s so-called strawberry butter – because it was largely melted by the time our delivery arrived, which gave it a weird, unsettling consistency.  The pancakes were served with some sort of mini-pastries, too, which were freshly baked, topped with sugar, and tasted like warm cookie dough in the middle, a pleasant surprise.  


[Buttermilk Pumpkin Pancakes on Top Left; Belgian Chocolate Pancakes on the Bottom Right]

[Buttermilk Pumpkin Pancake]

[Belgian Chocolate Buttermilk Pancake]

[Melted Strawberry Butter on the Left; Syrup on the Right]

[Delicious Mystery Pastry]

[Buttermilk Pumpkin Pancakes]

As for the pancakes themselves – they were excellent.  My buttermilk pumpkin pancakes were sweet, with just a slight hint of pumpkin.  They were still warm upon delivery, and they had a fluffy, fresh-off-the-griddle consistency.  (The consistency had been my biggest concern about delivery.)  My roommate’s chocolate buttermilk pancakes were also loaded with chocolate chips – but not to the point that the chocolate was overwhelming – and had the same sweet taste and consistency that my pancakes did.  Although the pancakes were small in size, they were extremely filling.  Each order contained four pancakes, and I only managed to finish two, and my roommate finished about 1½.  I’m not complaining though; obviously the only thing better than one delicious pancake meal is another!  (And, for the record, the panckaes reheated quite well.) 

Overall, I consider my first venture into the world of pancake delivery a resounding success, and one that I would definitely repeat.  To Eatery, I tip my hat, and award four Paul Bunyans for warm, fresh pancakes delivered straight to my door that brightened a cold winter day.  

4 out of 5 Paul Bunyans:

People Who Live in Gingerbread Houses…

…should keep the theme going and make gingerbread pancakes.  There’s a moral in there, right?  Anyway, it doesn’t really get more holiday-y than gingerbread pancakes (at least in my humble pancaking opinion).  If you’ve got ingredients to make gingerbread, then you might as well keep that holiday flavor going with these pancakes, right?

Get the original recipe here, and my version here (which makes a smaller batch)

You’ll notice that the batter is fairly light in color (at least for gingerbread), and was about the same shade as a milky latte.  I was a little worried that the pancakes wouldn’t taste as gingerbread-y since the batter wasn’t as dark, but my fears ended up totally unfounded.  Oh, also, even though the batter looks like a latte, it’s super thick. SUPER THICK. Definitely not something you want to drink.

I couldn’t resist trying to make gingerbread men shaped pancakes, but it was definitely a bit of a trial.  I’ve seen pancake molds (like these), but I opted just to use a gingerbread man cookie cutter that I happened to have. The cookie cutter worked but it was not ideal and I definitely burned my fingertips…oh well.  Also, because the batter was so dense, if a pancake was even a bit on the thick side, it tended to get burned.

Taste-wise, those gingerbread spices definitely came through.  The pancakes are not as intense as gingerbread cookies, but the complete flavor profile is definitely there.  For me, what kept these from being true all-star pancakes was the texture, the pancakes were dense and a bit chewy, not ideal, especially since I prefer my pancakes super fluffy.  Still, I would make these pancakes again, if only for their absolute holiday appropriateness.

4 out of 5 stackies: imageimageimageimage

Reuben’s Apple Pancakes

(but make sure you say it like this)  Also, check out the post I worked off of from Four Pounds Flour and take a look at my Recipe Box.

This pancake (pancakes, actually, because I made 2!!) are bangin’ to say the least.  To say the most (or just more), they’re warm, gooey, cinnamon-y, apple-y, fried dough-y, pancakes of awesomeness.  

This pancake is basically the love child (much beloved child) of apple pie and funnel cake, which, let’s be frank, can be resisted by no one.  Making the pancakes is a little bit tricky, you have to let the apples marinate for 24 hours (I only did 8) and the pancake flip is definitely an expert-level technique.  I actually cheated and flipped the pancake onto a plate and slid it back into the pan…the video at Four Pounds Flour is a really good example of what to do, though.

Whatever your skill level, though, these pancakes are worth it, so suit up and get in the kitchen! Oh, definitely dive into these pancakes hungry because they are a bit of a gut-buster – in the best way possible.

4 out of 5 stackies: 


I think it’s time we brought it back to savory pancakes and these French Swiss chard pancakes definitely did the trick.

The farçous were relatively simple to put together (I was lucky to score some really nice looking Swiss chard at the farmer’s market)…plus, there are so many vegetables, that they’re basically healthy, right? (Get my recipe here and the original here).

(my good-looking ingredients)

You basically just blend everything together and fry – doesn’t get much simpler than that!  I will say that the flavor wasn’t quite as potent as I had expected – maybe some more onion would have cured that.

(green goddess dressing)

I ended up making some kefir-based green goddess dressing that was SO GOOD with the farçous, it was really delicious. 

Overall, the pancakes were good (especially with the dressing) but they weren’t AH-MAZING.

3.25 out of 5 stackies:

There’s No Way Like Norway

A few months ago, my sister mentioned that she was drinking kefir, we had a brief discussion on what kefir is (a fermented milk drink made with “kefir grains”…check wikipedia) and what it tasted like, I filed it away in the “hmm, maybe I should make pancakes with this” part of my brain and sort of forgot about it.

Until, of course, I found a recipe for Norwegian Pancakes (lapper) that used kefir! (Get the original here and see my version over at my recipe box.)

Taste-wise, these were pretty good. The kefir can be interchanged with buttermilk, but the pancakes were plenty rich already, so I think buttermilk may be overwhelming.  The pancakes also came out super fluffy which is always exciting.

(a sideview to show fluffiness)

On the con side, the pancakes were super plain, almost bland.  Once I added some lingonberry jam the pancakes were really good, but I had a hard time eating more than one.  I think adding some zest to the batter would definitely be key.  

2.75 out of 5 stackies: