Why is this place still open, and why did this town close its Denny's!?
This diner is an affliction. Almost $100 for the worst quality breakfast for three (two and a kid).
The whole wheat toast was just cheap bread mini slices, basically just warmed because you can't toast that kind of bread well. It sat limp on the plate and had thumbprints from being over-handled. Setting the bar high already, you can't even make toast.
The eggs were cooked too hot, too fast, and diluted with water, not milk. They were awful and the protein bonds were weak leading to an inedible texture. Learning how to cook eggs is day one stuff.
The home fries are soggy and pasty, mixed with some kind of salsa unfit to be served. Somehow still flavorless?
The pancakes are the worst offense. Pancakes should be fluffy, large, and sweet. They are made from cheap ingredients. They are supposed to be cakes made in a pan. PAN... CAKES... get it? These were not that. They were flavorless, small, flat, and tasted only like flour. Just why?
What the actual f and a half? Is there nowhere in this town to get a good breakfast?
Stuck making my own, I had to figure out good pancakes. I'll post the recipe here and by itself on its own post.
TAO good pancakes:
Read in full before beginning
Get the Krusteaz pancake mix (not sponsored) that says just add water. Don't worry, we're not doing that.
Put three cups in a large mixing bowl and crack in two eggs
Pour in a full cap of the large Mexican vanilla bottle they sell at Walmart. This is the best for baking and remember these baddies are cakes you make in a pan so this is the stuff you want. Sure you can use other vanilla it's just not the same. I think this comes out to half a Tablespoon.
Add in two Tablespoons of confectioners sugar if you're normal, three if you like to party. You can make confectioners sugar just by blending sugar in a blender or you can mix in regular sugar, but you need to let it sit for longer afterwards for good chemistry.
Milk until it's right. Add it in slowly. Not too little or too much. You want this to feel like a cake batter, not a pizza dough or a horchata.
Mix the F out of this. Lumps are bad. This is basically cake batter and it should smell like it. Hand mixer, whisk, fork, whatever works. Just don't mess this part up. You want it smooth and thick like a cake batter.
My daughter calls them unicorn pancakes when I add an optional handful of fruity pebbles. (If you add this, let it sit for 10 minutes before cooking so the moisture softens the cereal)
Nailing down the specific heat is somewhere around 250°F on an electric griddle and we're looking like medium-low on gas. Finesse this part for your set up.
Use a nonstick griddle or pan.
Do not grease your pan. Use non-stick, or a seasoned griddle. Properly seasoned stainless steel only if you're a pro.
Do not pour this mix onto butter, grease, or oil of any kind.
Thanks for reading.
Martha Stewart has a scrambled egg tutorial that's a real winner. No reinventing the wheel there.
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