About this Business
From Our Editors
The ancient Greeks gave us many things, but one of the most edible is the pancake. Thus it’s no surprise that in the many centuries since its inception, most countries have put their own spin on it. When Les Highet and Erma Hueneke were developing The Original Pancake House in 1953, they asked women around the world to share their favorite recipes. Though their first location has since expanded into a nationwide family of restaurants, the menu is loyal to the recipes submitted 60 years ago. In fact, they’re the signature dishes: the dutch baby is an airy version dusted with powdered sugar, and the apple pancake is baked in an oven beneath fruit slices and a cinnamon-sugar glaze. The menu has since expanded to include omelets studded with sugar-cured ham or fresh mushrooms—all served with three buttermilk pancakes, of course. Like a swimming pool filled with margarita mix, lunch selections introduce an unexpected Mexican flair, igniting palates with dishes such as steak fajitas with bell peppers and jalapeños.