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The Dish: Pearl Street Warehouse’s Pancake Tacos
Where To Get It: Breakfast menu, 33 Pearl St. SW
What It Is: This secret breakfast dish is eye-catching and anything but traditional. Instead of a corn or flour tortilla, Chef Robert Brown forms taco shells from fluffy pancake mix. Then he fills them with either sweet or savory ingredients. For his sweet taco, he uses mascarpone and whipped cream as the base and tops it with a mix of strawberries, blueberries, and raspberries. His savory version calls for scrambled eggs, sausage, jalapeños, tomatoes, onions, and parsley.
How It Tastes: The savory taco takes the lead with a slight spiciness from the jalapeño, but you shouldn’t sleep on the sweeter taco either. It’s bursting with berry flavor and finishes smooth thanks to the mascarpone and heavy whipped cream. While you might be skeptical of this frankenfood at first, the flapjack tacos pass the durability test. The outer shells are pliable and soft, yet they don’t split under the weight of the ingredients inside.
Why It Helps: Sure, a stack of pancakes is a great way to beat hangovers, either big or small, but the pancake tacos are a fun reimagination of an original diner staple. It’s also an innovative approach to the morning after. “The pancake serves as the vessel to more food,” Brown says. “It can easily soak up all the drinks you had from the night before.” Ask for this off-menu item by name anytime breakfast is served at Pearl Street Warehouse, Thursdays through Sundays from 8:30 a.m. to 11:30 a.m.