This is a “sweet meets savory” breakfast with corn griddle cakes (also known as johnnycakes or hoe cakes depending on what area of the country you are in) topped with thinly shaved black forest ham and scallion-maple butter.
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Diner-style pancakes are those “big as a plate” type pancakes that are delivered to the table when you order a “short stack” at a diner. The pancakes are thin and cakey – kept moist from the buttermilk.
This sweet and savory combination is a specialty at the Los Angeles institution Roscoe’s House of Chicken and Waffles. I had never heard of this combination before eating there and it's definitely something everyone should try.
This sweet dish has the consistency of bread pudding but is acceptable to eat for breakfast drizzled (or drenched) in maple syrup. My mom started making this for my friends and I in high school but the treat carried right over into college and post-graduation. Whenever my family would come visit me in California while I was in college mom would use the little kitchenette in her hotel room to make this and have it ready for us for breakfast in the morning… or as a late night snack if we came home hungry after a night of drinking.
Growing up my family loved to have breakfast for dinner. That usually consisted of Dad making us apple pancakes with and Mom making bacon. Pancakes are a staple weekend breakfast food and instead of resorting to a pre-made mix take an extra few minutes to whip up this batter; the ingredients are probably already in your pantry.
Waffles are a staple breakfast food but many times I have made waffles and they are too soft or too dry. It is hard to find a waffle that is just right. This is, in my opinion, the best waffle recipe. With waffles, the recipe is half the battle, it is also important to have a good waffle iron that cooks evenly. I prefer Belgian style waffle irons that flip the waffle.