Oh sooo close. We love these pancakes; Pamela's is the one place we take all out-of-town visitors, since moving here from Philly area. And every one of them can't wait to come back for more. We always go to the location in the Strip, since its ambiance adds to the overall experience. I made this recipe the other day, thought admittedly did not let them sit overnight (will plan ahead next time). And today, we went to Pamela's in Mt. Lebanon for a current reminder on their taste and texture. Pamela's is a bit sweeter, and definitely has a vanilla undertone. They almost remind me of a vanilla cake batter flavor, though not that sweet. I think their recipe has more sugar, though my dh thinks they sprinkle with confectioner sugar after plating (they are so moist and buttery, it would never show). Is it possible that it could be melted butter instead of the oil in the batter? I plan to make again soon, and will experiment a bit more. Thanks so much for posting, I'm thrilled to get so close to the texture and those scrumptious crispy edges. I took some photos if you'd like me to send, please let me know how to share. Oh, and the lyonnaise potatoes are very good - buttery and probably cooked in bacon grease. Great potato consistency - soft but not crumbly, not quite as much crisp as I'd like, but when you get those tidbits, they're fabulous. Coming from Philly, voted as the best sandwich city, I'd much prefer a Tony Luke's cheesesteak, a Primo's Hoagie, or a porchetta, broccoli rabe and sharp provolone on a Sarcone's Italian roll over a Primanti's, but they're a novelty to try. If you come to the 'burgh, I'd also highly recommend dining on Mt. Washington, rated one of the top ten views in the world by Conde Nast. Do so at night when the city is all lit up below; even more spectacular when there is a game being played in one of the stadiums.

• Reply