Red Velvet Pancakes at Babycakes

Pretty in pink and pleasing to the palette are the red-velvet pancakes at Babycakes Café, a compelling reason to get out of bed early this weekend. The pancakes are topped with whipped cream and chocolate crumbles, and served with cream cheese syrup. In addition to traditional favorites, consider S’more, rocky road, carrot cake and lemon ricotta pancakes. By the time you’re done, you won’t know if it’s breakfast time or dessert time—you’ll just be very happy. $5.75 for a short stack, $9 for a full stack, 2400 N. Buffalo Drive, 541-6708, BabycakesCafeLV.com.

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Grilled Filone with Duck Egg at DOCG

Dishing With Grace

Grilled Filone with Duck Egg at DOCG

Don’t let the low price fool you—with a nice glass of wine, this hearty appetizer could easily be a meal unto itself! Still, meant to be shared is this heaping plate of ciabbata bread, sliced thick, brushed with olive oil and deeply grilled. All that’s left is to dip in the fonduta (melted semi-soft fontina cheese with chopped, preserved black truffles and truffle oil) and a delicately poached quail egg topped with another drizzle of olive oil and just a pinch of Moldon sea salt. It’s enough to make you wanna do the Truffle Shuffle.

DTLV

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