Today's deal warps breakfast into the fantastic second dimension. For $10, you get $20 worth of flat-out awesome, authentic Dutch pancakes and other low-lying breakfast fare at Pannenkoeken Cafe. Flap your jacks at Pannenkoeken's in Lincoln Square.
Dutch pancakes differ from their American buttermilk brethren in that they're thin, spongy, and meltingly creamy, more crêpe than cake and more plate than pan. Better still, Pannenkoeken permits, even encourages, what the Denny's waitress always strictly forbade: sausage, bacon, and cheese right on top of the pancake. Tear into a salami and havarti cheese rendition ($7.75) or a sausage, cheese, and mushroom variation ($7.95). Sway sweet with a raisin and ginger pannenkoeken ($7.75), or sway the meataphobic with a veggie option that allows three choices from asparagus, broccoli, mushroom, spinach, onion, green pepper, red pepper, and tomato ($8.25). Other breakfast fare includes the Denver omelette with two eggs, ham, onion, green pepper, and cheese ($7.95); oatmeal ($5.75); and whipped-cream–crowned Belgian waffles ($6.95). The best part is when the attentive, amiable staff greets you in the traditional Danish greeting, a folksy combination of semaphore and catchphrases from Kenan & Kel.
Centerstage Chicago and Time Out Chicago both recommend Pannenkoeken Cafe at Lincoln Square; while some reviewers grow impatient with wait times on weekends, more than 125 Yelpers give the Lincoln Square locale a four-star average, and 84% of Urbanspooners like it:
- The pannenkoeken (yes, that means Dutch pancake) comes in different varieties, both sweet and savory. Try the chocolate banana cake, which is cooked up with thinly sliced bananas, sprinkled with toasted hazelnuts, drizzled with Belgium chocolate then covered with freshly whipped cream and Dutch cocoa powder. The most popular item, the bacon cheese pannenkoeken, comes with imported bacon and Havarti cheese. – Alicia Eler, Centerstage Chicago
- At a centimeter thick, almost a foot in diameter, and topped with baked-on slices of bacon and havarti cheese, it quickly prompted comparisons to an open-faced crêpe. First-time restaurateur and chef Ellis spent the past three summers in the Netherlands learning to make pannenkoeken, and her results are remarkably close to the real deal. – Jake Malooley, Time Out Chicago
Pannenkoeken Cafe's specialty Dutch-style pancakes draw breakfast and brunch eaters to the teeny, brightly lit eatery. Thinner than a buttermilk pancake, but still slightly thicker than a standard crêpe and abundantly thicker than an unwritten novel about crêpes, the café's namesake cakes come in a mix of savory and sweet varieties, such as grilled salami and havarti cheese or apple and ginger marmalade. Freshly squeezed juice and espresso-fueled beverages pair with any of the dozen pannenkoeken options, omelets, and other breakfast fare on the menu.