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This is a story of the 2008 Presidential campaign, a diner in Pittsburgh, Google images, and a profound love of pancakes.
And if that doesn't pique your interest – you're just not the foodie I thought you were.
Back in 2008, when then-candidate Barack Obama was hitting the campaign trail hard and making all the requisite "meet and greet" visits – manufacturing plants, senior citizen homes, truck stops – he paid a visit to Pamela's P&G Diner in Pittsburgh, where he enjoyed the specialty of the house: pancakes.
But these weren't just any diner pancakes. Pamela's pancakes have an almost cult-like following among foodies. Described as light and fluffy, but with a crackly-crisp crust around the edges, these pancakes have spawned blogs, attempted clones, and lots and lots of online photos from folks who've actually visited the "shrine" to enjoy the pancakes in person.
Including President Obama. While he didn't pull out his Blackberry and snap a pancake picture to share on his Facebook page, the President did have this comment (courtesy of the Pittsburgh Post-Gazette): "...'These really were maybe the best pancakes I've tasted in a very long time. Get some take-out,' he directed the reporters. 'You don't even need syrup on them. They've got [these] crispy edges. Yea, they are really good.' "
Diner owners Pam Cohen and Gail Klingensmith were later invited to the White House to cook a Memorial Day pancake breakfast for the President, First Lady, and 80 military veterans – and their culinary star continued to rise.
More buzz online. More Yelp reviews. More Urbanspoon.
And, thankfully for me, lots of Google images.
I'm a pancake apprecianado (sic). Love pancakes; always have. So when Pamela's pancakes appeared on my radar, I knew I had to clone them.
Unfortunately, the recipe is a closely held secret. This single quote from Pam herself (again, in the Post-Gazette): "...a secret process that included leavening and spices. You let the batter rise and sit for a couple hours, then you beat it down, let it rise again and beat it down" – is all I had to go on.
That, and Google images, which offers many, MANY shot-in-the-diner photos of these famous cakes.
So, between Pam's quote; the review descriptions on Yelp and Urbanspoon; and the photos on Google, I pieced together a recipe that, if not absolutely true to the original, produces pancakes that are truly excellent: crisp edges; soft, tender centers; and marvelous buttery flavor.
If you're picky about pancakes, Pamela's are (apparently) pure bliss. And even if the cakes below don't match Pamela's exactly – Pittsburgh readers, let me know what needs to change – these Pamela's wannabes are pretty darned good.
In a medium-sized mixing bowl, whisk together the following:
1 cup (227g) lukewarm milk
2 tablespoons (25g) vegetable oil
3/4 cup (85g) King Arthur Unbleached All-Purpose Flour
3/8 teaspoon salt (or a heaping 1/4 teaspoon)
1 teaspoon baking powder
1 tablespoon (14g) sugar
1/2 teaspoon instant yeast
Stir until fairly smooth; a few small lumps can remain.
Tent the bowl lightly with plastic, and allow it to rest at room temperature for 3 hours; it'll start to bubble just a bit (photo, upper right).
Refrigerate the batter overnight.
Next day, when you're ready to cook pancakes, stir 1 large egg into the batter.
Heat a 9" or 10" skillet over medium heat; or heat a 9" or 10" electric skillet to 300°F; or heat a griddle that's at least 9" to 10" wide, and easy to pick up and handle.
Place 1 teaspoon vegetable oil and 1 teaspoon butter into the skillet, swirling them around until the butter melts. Yes, use 1 teaspoon each; this is what will give the pancakes their signature crisp edges.
Pour a scant 1/2 cup batter into the pan, tilting the pan until the batter forms a circle about 8" in diameter. It's important that you do this quickly, before the pancake has a chance to set; the thin edges that result from tilting the pan to distribute the batter become wonderfully crispy.
Cook the pancake for about 2 to 2 1/2 minutes, or until its underside is golden brown. Flip it over, and cook about 1 1/2 to 2 minutes more, until golden.
See how the edges are sizzling and becoming crisp?
Transfer the pancake to a plate (or lightly greased baking sheet, if you want to keep the pancake warm in the oven while you cook the remainder). Repeat with the remaining batter; this amount of batter will make 4 large pancakes.
Want to double the recipe? Go for it; double all the ingredients except the yeast, which can remain at 1/2 teaspoon.
"Do I really have to use 2 teaspoons fat for each pancake," you say?
Here's what happens when you use the full amount of butter and oil for the first cake, then don't re-grease the pan for the second.
And here's what happens with 1/2 teaspoon each butter and oil; not a pretty picture. Or pancake.
Serve the pancakes with syrup; they don't actually need butter, as they're already so buttery.
Or, do what they do at Pamela's: stuff 'em.
Pamela's menu options include sour cream, brown sugar, and strawberries (or blueberries); bananas and walnuts, or bananas and chocolate chips. All come topped with whipped cream.
I've opted for low-fat vanilla yogurt and strawberries; no whipped cream.
Hey, just because I'm going whole hog with these cakes doesn't mean I have to go WHOLE hog; discretion is still the better part of caloric valor.
Serve warm. And, unless you're a Pittsburgh resident and Pamela's regular, thank the magic of the Internet for introducing you to these pancakes!
Read, make, and review (please) our recipe for Pittsburgh's Finest Diner Pancakes.
Postscript: Pamela's "hint" includes the use of spice, but I was uncertain what spice that might be... Cinnamon seems a natural choice, but cinnamon also inhibits yeast, so I was loathe to use it. My fellow baker and former restaurant chef Susan Reid says allspice is a fairly common choice for pancakes... Pamela's habitués, any clue what the secret spice might be?
October 17, 2021 at 6:56am
I made them and they were delicious! One question I had was upon removing the batter from the fridge and add the egg do you begin making the pancakes or do you wait until the batter comes to room temp?
Thank you
October 17, 2021 at 12:16pm
In reply to I made them and they were… by MARIA RUBERTO (not verified)
Hi Maria. The egg can be added to the batter cold. You do not need to let the batter come to room temperature first especially if you are using a cold egg as well. Happy Baking!
March 5, 2021 at 10:47pm
My husband and I love eating at Pamela’s when we visit Pittsburg! He brags about those pancakes to everyone here in Wisconsin. I told him I came across this recipe so I’m giving it a try. I am making two batches, one with buttermilk. Not sure if that will make a difference. I added vanilla and a pinch of anise to both. I am going to try and make them in my well seasoned cast iron pan tomorrow morning. Wish me luck!
October 13, 2018 at 2:20am
December 10, 2017 at 8:45am
December 31, 2016 at 10:57am
December 31, 2016 at 2:17pm
In reply to Our family regularly makes pilgrimages to Pamela's various loca… by Lisa (not verified)
December 18, 2016 at 10:28pm
December 19, 2016 at 7:06am
In reply to Hi--the rumor is that the ingredient is "anise"... :) by lydia b (not verified)
October 16, 2015 at 11:33am
Pagination