My mind has been a little preoccupied since Sunday when these pumpkin pancakes entered my life.
Greg and I went to Charleston’s Cafe
for brunch, a change from our usual brunch spots. I had only been there once
and Greg had never been there at all. I know he was skeptical and really just wanted to go with what he knew was “safe.” He was also very hungry so the crowd of people waiting outside didn’t make things better. But I assured him that was only a good sign and he wouldn’t be disappointed.
The cafe is kind enough to provide extra chairs and free coffee for all of the people waiting outside. They definitely win even more points for that one, not like they need them. Because seriously, these pancakes were to die for.
They were so moist, thick and dense. I couldn’t get over how good they were. I still can’t actually. The whipped cream and candy corn pieces on top made them extra adorable too. Oh, and they were drizzled with a caramel syrup.
Total and complete perfection.
I did my best to practice self control and managed to take home half of my plate in a to-go box. Then, several hours later, dinner had come and gone, but the pancakes were calling my name from the fridge. That’s when I had a brilliant idea.
I smeared a little vanilla frosting directly on top of the cakes (it’s Halloween frosting, that’s why it’s orange, but I promise it’s just plain old vanilla). I didn’t even heat them up, I just ate them chilled. If I wasn’t in love with these pancakes at brunch, I sure as heck was in love now.
If you’re in the Charleston area this fall, get yourself to Charleston’s Cafe for these pancakes. For that matter, I’m sure their other pancakes are great too in case you don’t make it during pumpkin season.
And by the way, Greg had the Biscuits and Gravy with a side of bacon. After dousing in blood red hot sauce, his dish wasn’t especially photogenic. Let’s just say after being skeptical to begin with, he walked a way a very happy man.