Pancakes To Flip For

Danielle J. Bouton and Jacek Majewski.

Christopher Pettit (left) and Jacon Clark.

Robbie Washington.

We offer  brunch on Saturdays and Sundays instead of breakfast and lunch. Our specialty pancake action station began with an idea I got from a restaurant: they were serving red velvet pancakes.
“The interesting pancakes have really caught on, especially Pumpkin, Triple Chocolate Decadence, Cinnamon Swirl and Lemon with Berry Compote. One pancake that takes a few more steps is the Banana Split, because it has so many toppings: sliced bananas and strawberries, chocolate sauce, nuts, fresh whipped cream (the bakery assists us with that) and a cherry on top.

“We’re working on Brownie and Tiramisu for the next specialties. Prepping the batter the night before makes things run smoothly, but everything else is prepared fresh, starting at 9:30 a.m.”
— Danielle J. Bouton, Principal Dining Services Manager, and Jacek Majewski, chef, DeNeve Residential Restaurant, UCLA

“We offer a lot of pancake variations at our Bistro at Breakfast and also for Sunday brunches, everything from ground Lemonhead candies on top to dried cranberries in the batter. Here are some of our best pancake combinations:

• Caramelized Plantain with Chili Butter
• Kahlua Cream Batter with Bourbon-Glazed Banana
• Peanut Butter-Chocolate Chip Batter with Honey Butter Syrup
• Lemon Butter Batter with Ground Lemonhead Candies and Sumac Whipped Cream
• Peppermint Stick Batter with Red Hot Candies and Cinnamon Whipped Cream
• Dried Cranberry Batter with Honey Orange Zest Syrup.”
— Christopher Pettit and Jason Clark, chefs, Beacon Hill at Eastgate (CCRC), Grand Rapids

“Late Night Break-fast happens twice during the school year, coinciding with finals week, as a way for students to blow off some steam. Some of the CWRU faculty participates in the event, serving the students. It’s a lot of fun and the kids love it. Starting at 9:30 and running until 11pm at the main dining hall, we have breakfast food, dance contests and even a DJ. Everyone is welcome, and there are no meal swipes or charges.

“It’s amazing to see 1,500 students coming through the door all at once. Four stations with all the same items keep things moving. The students find pancakes, bacon, eggs, home fries, sausage biscuits with gravy, pastries and a fruit bar.”
— Robbie Washington, chef manager, Bon Appetit at Case Western Reserve University, Cleveland, OH