Normally I don’t eat breakfast, but I make an exception when I’m on the road. This morning we are in the Cincinnati area for a family wedding, so a road breakfast was in order. And when you Google “breakfast near me” you inevitably find a lot of good options if you are looking for a place that opens early, closes up shop by mid-afternoon, and serves all of the traditional breakfast fare.
We decided to go with the Original Pancake House on Montgomery Road. With a cheerful, old-school facade like that, it had to be good—and it was. The menu offered more than a dozen options in the pancake category alone, as well as pages of other breakfast dishes. But pancakes are in the restaurant’s name, and pancakes sounded good, so pancakes it was. Buckwheat pancakes, to be precise, with hot coffee and orange juice on the side.
My position is that there is a right way and a wrong way to eat pancakes. I like to first apply butter to each pancake in the stack so it can melt, then liberally douse the stack with syrup and let the syrup seep in to the pancakes before slicing the pancakes into squares for ready consumption. To its credit, the OPH had excellent syrup, hitting the sweet spot between too-thick syrup that causes the pancakes to break apart during syrup-sopping maneuvers and syrup that is too runny. And the pancakes themselves had a great buckwheat flavor.
Road breakfasts like the one this morning help to make travel time special.