I was back in Pittsburgh last weekend and went to Pamela's twice (my first times since being at CMU in the 1980's.) I am going to try the recipe here in Denver tonight. And yes, it is somewhat similar to 49-er flapjacks but the end result is quite different. We'll see. I think the keys will be the yeast rise and the oil/butter. My recollection from 30 years ago when you could see the griddle in the Squirrel Hill location was that the cook had a premixed bottle of oil/butter to squirt onto the griddle for each cake. I have no idea what the spice is. I'm jealous that you've been to Pamela's! Definitely on my bucket list. I hope this recipe lived up to your memories, though that's quite a challenge... :) PJH

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