Original Pancake House / Ft. Lee

[zhelder]

Still waiting to hear if anyone else feels as I do about the syrup issue.  There is nothing better than real maple syrup, pure, no ingredients other than reduced-down maple sap.  Putting colored sugar-water on great pancakes is like putting lousy mustard on a great hot dog.  How can we get real maple syrup at these "designer" pancake places? 

. I mean technically speaking, Alain Ducasse is a chain.

Wow, that's quite a reach. Somebody must have spiked your syrup!!

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Isn't the syrup at Country Pancake House real maple syrup? If it isn't, it's a very good imitation!

[pbrodsky]

The Miriam-Webster online dictionary defines a chain as:

"a group of enterprises or institutions of the same kind or function usually under a single ownership, management, or control <fast-food chains>"

By that definition, Jason's examples ARE chains.

[menton1]

The Miriam-Webster online dictionary defines a chain as:

"a group of enterprises or institutions of the same kind or function usually under a single ownership, management, or control <fast-food chains>"

By that definition, Jason's examples ARE chains.

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Sure, and Peanuts are beans, but you won't find ANY peanuts in the beans section of the supermarket!!

[Jason Perlow]

It's a chain, Menton. It may be a very high end chain, but its a chain. He's got multiple MIX and SPOON locations worldwide, not to mention the two "AD" restaurants. Ergo, it is a chain.

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I think that making this viewpoint known in a more public form would have quite a deleterious effect on your reputation as a food discussion guru...

You mean eGullet isn't the most "public" food forum on the entire Internet? Where have I been wasting my time this last 4 years!

I think my self-professed love of Tater Tots and While Castle hamburgers have already put a "deleterious effect on my reputation." I could care less, honestly, what other people think.

[jhlurie]

For years I've contemplated the possibility of starting a habit of bringing my own maple syrup with me to pancake/waffle houses. I'm not eccentric enough yet to actually follow through with this, but I'm starting to get there. I've even got a little 4 oz. bottle all scoped out for the purpose. Theoretically I'd keep it in my glove compartment.

I'd love to see some assistant manager somewhere yell at me for popping that bad boy out and accusing me of not wanting to pay whatever $3 fee they normally charge for a thimbleful of mapley goodness.

[hitmanoo]

For years I've contemplated the possibility of starting a habit of bringing my own maple syrup with me to pancake/waffle houses.  I'm not eccentric enough yet to actually follow through with this, but I'm starting to get there.  I've even got a little 4 oz. bottle all scoped out for the purpose.  Theoretically I'd keep it in my glove compartment.

I'd love to see some assistant manager somewhere yell at me for popping that bad boy out and accusing me of not wanting to pay whatever $3 fee they normally charge for a thimbleful of mapley goodness.

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If a restaurant offered real maple syrup for an additional price, it would be wrong to sneak your own syrup inside. This would be like sneaking your own wine into a restaurant to avoid paying for it. Since a corkage fee for syrup would be impractical, you'd probably be justified in purchasing the house brand at least for a taste, and then deciding if it's an accpetable syrup.

Of course, if you flat out don't like the house maple you'd be left with little recourse other than to smuggle your own inside. I suppose it depends upon how hardcore you are about your choice of syrup with your breakfast.

[SusanGiff]

I've been a major OPH fan since we lived in Orlando (where the I-Drive branch closed, because it was just too good), and I sure don't remember thinking that the syrup there or in West Caldwell, the other one I've been to) was anything but real. I can't imagine they'd use fake. I mean, have you had their orange juice? If that ain't fresh-squeezed, I don't know what is. Of course, someone's going to correct me on that point now, probably...

Susan

[Jason Perlow]

Via email from Philip Rentzis, GM of OPH in Fort Lee:

ps. tell menton1 that we DO offer 100% maple syrup i believe from vermont and that our strawberry syrup is made from real strawberries =)

the name of our restaurant in west caldwell before OPH was called Pier 74 the hitmanoo was right ;)

[Jason Perlow]

I mean, have you had their orange juice? If that ain't fresh-squeezed, I don't know what is. Of course, someone's going to correct me on that point now, probably...

Susan

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Its totally fresh squeezed. So is their grapefruit juice. And their regular coffee is also very good, plus they have real cream to go with it.

[Pam R]

I've been reading all the posts.... which has me questioning whether the OPH -es here are of the same chain... I *think* they are - but there is no mention of them on the website.

I think I may be ordering the wrong things...

[Jason Perlow]

Pamela I think you are referring to Royal Canadian Pancake House... another Pancake chain. There's one of them in NYC as well.

EDIT: Actually, I'm wrong. Royal Canadian Pancake House is a New York-Based company and they apparently have only a few locations, one in Miami and I think they tried to do one in Florham Park, NJ briefly but it closed.

There are in fact, Original Pancake Houses in Canada, but I am not sure either if they are the same company. A listing for the two locations in Winnipeg says

A Winnipeg tradition famous for their pancakes, including the signature Giant Apple Pancake. The full menu includes burgers, roast beef, soups and salads.

Address: 1445 Portage Ave

For information, call 775-9035

Address: 1049 Pembina Hwy

For information, call 452-1040

Its certainly possible that the Canadian branch of the company might have been franchised off to a totally different group of people and have changed the menu options somewhat. Most of the OPH's that I know of don't have stuff like burgers and soup on their menus -- although the Rentzis folks apparently do have some extra things they make, but they are mostly different types of breakfasty things.

[menton1]

For years I've contemplated the possibility of starting a habit of bringing my own maple syrup with me to pancake/waffle houses.  I'm not eccentric enough yet to actually follow through with this, but I'm starting to get there.  I've even got a little 4 oz. bottle all scoped out for the purpose.  Theoretically I'd keep it in my glove compartment.

I'd love to see some assistant manager somewhere yell at me for popping that bad boy out and accusing me of not wanting to pay whatever $3 fee they normally charge for a thimbleful of mapley goodness.

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I believe I was once in a Cracker Barrel and they serve real Maple Syrup. (In a portion-control little container) (Or so they say) The stuff is probably too expensive to just lay out on a table and let the customers pour away. Colored sugar-water with artificial flavor is about 2 cents/gallon, so that's about 1000 times cheaper. I think there are some Cracker Barrels in South Jersey.

And yes, I think Cracker Barrel would be universally accepted as a "Chain". Now as for Alain Ducasse, better tell Michelin to get it out of their listings!

[jhlurie]

For years I've contemplated the possibility of starting a habit of bringing my own maple syrup with me to pancake/waffle houses.  I'm not eccentric enough yet to actually follow through with this, but I'm starting to get there.  I've even got a little 4 oz. bottle all scoped out for the purpose.  Theoretically I'd keep it in my glove compartment.

I'd love to see some assistant manager somewhere yell at me for popping that bad boy out and accusing me of not wanting to pay whatever $3 fee they normally charge for a thimbleful of mapley goodness.

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If a restaurant offered real maple syrup for an additional price, it would be wrong to sneak your own syrup inside. This would be like sneaking your own wine into a restaurant to avoid paying for it. Since a corkage fee for syrup would be impractical, you'd probably be justified in purchasing the house brand at least for a taste, and then deciding if it's an accpetable syrup.

Of course, if you flat out don't like the house maple you'd be left with little recourse other than to smuggle your own inside. I suppose it depends upon how hardcore you are about your choice of syrup with your breakfast.

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You do realize I was joking, right?

[prentzis]

I read that this chain uses peanut oil to cook EVERYTHING.  For those of you with peanut sensitivities beware.

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Peanut oil is only a small ingredient inside the batter of the pancakes and crepes.......

the waffles, oven pancakes, eggs and everything else does not ever touch peanut oil. EVERYTHING is cooked with clarified butter. Actually an interesting fact is that "90% of the people who are alergic to peanuts are not infact alergic to peanut oil." DR. ART FOST-LIVINGSTON, NJ

Edited July 7, 2005 by prentzis (log)

[zhelder]

I believe I was once in a Cracker Barrel and they serve real Maple Syrup. (In a portion-control little container) (Or so they say) The stuff is probably too expensive to just lay out on a table and let the customers pour away.  Colored sugar-water with artificial flavor is about 2 cents/gallon, so that's about 1000 times cheaper.  I think there are some Cracker Barrels in South Jersey.

And yes, I think Cracker Barrel would be universally accepted as a "Chain".  Now as for Alain Ducasse, better tell Michelin to get it out of their listings!

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I love Cracker Barrel! And they definitely serve real maple syrup in those little bitty bottles! Most are indeed in Southern Jersey (I think Cracker Barrel targets more rural areas), but there is one in Mt. Arlington off of Route 80. Great food, big portions, and excellent prices. Be prepared for a long wait if you go during a peak time, but it's worth it.

Edited July 7, 2005 by zhelder (log)

[hitmanoo]

For years I've contemplated the possibility of starting a habit of bringing my own maple syrup with me to pancake/waffle houses.  I'm not eccentric enough yet to actually follow through with this, but I'm starting to get there.  I've even got a little 4 oz. bottle all scoped out for the purpose.  Theoretically I'd keep it in my glove compartment.

I'd love to see some assistant manager somewhere yell at me for popping that bad boy out and accusing me of not wanting to pay whatever $3 fee they normally charge for a thimbleful of mapley goodness.

←

If a restaurant offered real maple syrup for an additional price, it would be wrong to sneak your own syrup inside. This would be like sneaking your own wine into a restaurant to avoid paying for it. Since a corkage fee for syrup would be impractical, you'd probably be justified in purchasing the house brand at least for a taste, and then deciding if it's an accpetable syrup.

Of course, if you flat out don't like the house maple you'd be left with little recourse other than to smuggle your own inside. I suppose it depends upon how hardcore you are about your choice of syrup with your breakfast.

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You do realize I was joking, right?

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I guess I can't help but be reminded of that Seinfeld episode where the coffee shop manager sternly warns Jerry, "We don't allow any outside syrups or condiments inside the restaurant."

Syrup wars never end well...

[Jason Perlow]

Some more OPH cell phone porn:

The Saturday Morning Queue

Happy Diners

Fresh Squeezed OJ

Corned Beef Hash and Scrambled Eggs

Southwest Omelette (Jalepenos, Cheddar, Tomato, Onion) before incision and saucing. By the way, this sucker is huge, like 6 or 8 eggs and then whipped up and then baked. I was able to finish only half of it.

After cutting open and saucing.

Strawberry Pancakes.

[Jason Perlow]

I decided to take some real photos with my Nikon this time because the Treo really didn't do the food justice:

Original Pancake House Photo Album (click)

Some highlights:

[nizza]

Jason - great pics, but, you didn't take one of my favorite items on their menu - the Apple Pancake!! We just love their Apple Pancake. I just tried making them at home and have come very close to duplicating it. I hope next time you go you take a pic and post it for it is something delicious and you don't get it any place other than OPC.

[Jason Perlow]

Jason - great pics, but, you didn't  take one of my favorite items on their menu - the Apple Pancake!!  We just love their Apple Pancake.  I just tried making them at home and have come very close to duplicating it.  I hope next time you go  you take a pic and post it for it is something  delicious and you don't get it any place other than OPC.

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You mean this?

[nizza]

Jason - you were holding out - LOL:laugh:

Hmmmmmm, I think I'm gonna make that pic my screensaver!!!!

[jb_973]

Jason - I recognize the older guy in your last set of photos from the West Caldwell location. Is he the owner of all the locations this area?

The Apple Pancake is off-the-hook. A few months ago we shared one between four of us, in addition to our own courses. Woah. I think we would have had trouble finishing it by itself!

I also recently tried another of their 'signature dishes' - the Dutch Baby. Basically a large pancake, somewhat reminiscent of a large Yorkshire Pudding, served with bowls of fresh lemon, sugar and butter. Definitely not something to tell your doctor about! It was quite good - brought back memories of <a href="http://en.wikipedia.org/wiki/Pancake_Day">pancake day</a> in the UK, where English pancakes (crepes) served together with lemon and sugar is the tradition dish.

[Jason Perlow]

Jason - I recognize the older guy in your last set of photos from the West Caldwell location.  Is he the owner of all the locations this area?

That's Peter Rentzis, and he and his family own the rights to all the OPH's in New Jersey now. He owns the West Caldwell and Whippany locations as well.

[pbrodsky]

I have been going here quite often recently. I think their quality is very high, and it is very convenient for me. My favorites, so far, are the Swedish Pancakes, Dutch Baby, and omlettes. I haven't tried the Apple Pancakes yet.

[Rosie]

Be sure to read Jason's article on the Original Pancake House, Fort Lee in the NJ section of the NY times 9/25/05. Great job Jason.