A few days ago, Delightful Pastries (1710 N Wells St.) lured me in with the promise of a new brunch menu and a strong cup of coffee. Given this spot is my current go-to for quality paczki, I expected a quality meal, a bottomless cup, and no rogue breakfast mash-ups à la wonuts.
Delightful Pastries queued up the pancakes as I sat down. As much as I love them, most recipes use baking powder/baking soda and are too caustic for my mouth. I can’t handle more than two bites. However, Chef Robert assured me that his pancakes are made with club soda, his grandmother’s secret recipe, and no other leavening agents.
The result? Cakes that were as light and fluffy as any I’ve had. With freshly shredded Mutsu apples in the mix, I was a goner and ate the whole stack.
Apparently the club soda method came into use during WWII when many ingredients were in short supply. It’s a life-changing discovery for me, and I can’t wait to try it at home. But if I choose not to use my new-found knowledge, I can always return for more Carrot Cake Pancakes. The combo of pineapple and shredded carrots is incredibly moist, and the sweet cream cheese sends it over the top. This dish is dessert for breakfast.
If you’re in the mood for savory, pile on the pork with scrambled eggs and ham with bacon, bacon, and an extra thick slice of bacon. I call it too much bacon, but these folks refer to it as Bacon, Bacon Yum. The Polish Toast, with cheese, tomato, and bacon, may be enough to give you a fix of swine, but why not go whole hog and order it as a side for your Bacon, Bacon Yum?
I won’t judge.