When you have to prep an opulent set for a pancake challenge, obviously you think to make a gazillion pancake skyscrapers. Obviously. The culinary team of Top Chef probably dropped a thousand, “Are you f--king kidding me?”s, when asked to make the Dallas skyline in pancakes. I would have outsourced that to IHOP so fast. “I need 4200 orders of CINN-A-STACKS, to go. Thanks, dude.” The judge of the moment bikes in on his trademark Schwinn and it’s Pee-wee Herman, Paul Reubens. They are one in the same. I need a stage name. Any idea? Slappy McDimwit may work.
Let’s talk about pancakes in general and what I like about them. I don’t want them too sweet. I make them pretty much every Saturday for my kids. They like them. I like the classic Joy of Cooking recipe. Like Ed, I want that critical crisp ring around them, and I want them fluffy, but not like a cupcake. I would have probably enjoyed Ed’s and Grayson’s versions the best. Paul’s looked pretty good as well, but the champagne dipping dots were a red herring. Who wants frozen champagne dots on pancakes? Unless they were frozen sausage pellets. That’d be good. Paging Chris Jones, please re-pack your knives and return to San Antonio. Your skill set is now in demand.
The pancakes are made. Many. Most of the chefs go in the cavity-causing vein and pack in the sweets. Pee-wee will love this, as I think he has the same food whims as a four-year-old. I would have gone against the grain with a savory pancake, but I am not cooking for the strange man with the bowtie.