That Other Breakfast Menu Star - French Toast
French toast can surely be found on every breakfast menu across the country. It shows up in classic form as well as endless delicious variations. It is simple comfort food and often one of the first recipes that children learn to cook at home with their parents.
Like so many other dishes throughout history, French toast is a dish born out of a need to utilize everything and eliminate waste. At some point a resourceful cook realized that stale bread becomes a new dish after you soak it in liquid and cook it again. The earliest known reference to a dish like French toast is in the Apicius, a collection of recipes in Latin that dates to the 4th and 5th centuries. The recipe calls for soaking bread in milk and eggs, frying it and serving it covered with honey.
According to The Encyclopedia of American Food and Drink, the dish of soaked, fried bread was first referred to as French Toast in print in 1871. The French call it pain perdu, or “lost bread,” meaning the bread is lost to staleness but can be made new again with moisture and cooking. To this day pain perdu is a popular New Orleans breakfast dish. In 1887 a recipe for American Toast appeared in the White House Cookbook. It called for soaking and cooking bread in the same manner as French toast.
At The Original Pancake House we have four delicious versions of French Toast on our breakfast menu. We promise we don’t mind when you order it instead of pancakes!
Why Do We Love Brunch in Denver?
There are a lot of great choices for brunch in Denver, including The Original Pancake House. This long-standing social tradition is a favorite in the Mile High City. What better way to enjoy a relaxing weekend than with a leisurely late meal and good company?
Everyone knows that both the word brunch and the common foods served are a combination of breakfast and lunch. But do you know where this tradition came from? The word itself was coined in 1895 England by a writer named Guy Beringer in his article, Brunch: A Plea. He wrote about a need for an alternative to the traditional big Sunday dinner. He thought that a lighter, more social meal would “make life brighter for Saturday-night carousers.”
Before the word brunch was being used, the act of enjoying a large meal was being practiced. Traditional English breakfasts before a big hunting party featured multiple courses and a wide variety of meats, egg dishes and desserts. It was also traditional for Catholics to fast before Sunday mass and then eat a large midday meal. It was in the 1930’s that he tradition of brunch seems to have become popular in America. Hollywood stars on cross-country train trips would stop in Chicago for a late morning meal. Many restaurants were closed on Sundays so hotels took advantage of this by developing and promoting their brunch menus.
World War II also plays a role in the popularization of brunch. During the war, many married women went to work. Many kept their jobs after the war and going out to eat on Sunday was necessary to give them a much-needed break. Church attendance also started to drop post-WWII and brunch was an opportunity for people to eat and socialize in the late morning.
When you want to celebrate history with brunch in Denver, come visit us at The Original Pancake House!
Oh! The places they’ll go! Congratulations Seniors!
Congratulations to our all the seniors in Denver who graduated from high school this month! You should be so proud of your accomplishment and all the hard work that went into the past four years of high school. 
Congratulations!
Today is your day.
You're off to Great Places!
You're off and away!
We would like to extend a very special and warm congratulations to two of our own OPH Denver employees who graduated from high school this month. Please join us in applauding Emily Tautz, one of our servers at our Cherry Hills location. Emily graduated from Cherry Creek High School this May. And from our Denver Tech Center location John Schiefelbein, one of our hosts, graduated this month from Chaparral High School. Way to go Emily and John!
You have brains in your head.
You have feet in your shoes.
You can steer yourself any direction you choose!
And after graduation, what will all these kids do with their free time this summer? In our humble opinion, we think a good first step would be to join us for a leisurely breakfast to celebrate! Congratulations seniors! Oh! The places you’ll go!
Breakfast Restaurants Love Eggs Benedict
We can all agree that no menu at breakfast restaurants is complete without Eggs Benedict. This classic breakfast dish consisting of a toasted English muffin topped with ham, poached eggs and Hollandaise sauce has long been a standard of the American breakfast table. But do you know where it came from?
The true story of how Eggs Benedict became a staple of breakfast restaurants is unknown. One account says that it was created in 1894 by retired stock broker Lemuel Benedict who went to the Waldorf Hotel looking for a hangover cure. He ordered buttered toast with poached eggs, bacon and Hollandaise sauce. The famous maitre d’hotel at the time, Oscar Tschirky, decided to add it to the breakfast menu. He made the simple changes of an English muffin standing in for toast and ham instead of bacon.
Another story says that the dish was created by Chef Charles Ranhofer of Delmonico’s Restaurant. It was reportedly created in the 1860’s for customer Mrs. LeGrand Benedict, after she said she wanted something new to eat for lunch. Ranhofer’s recipe was published in his 1894 cookbook The Epicurean.
Yet another theory says the dish is based on the French recipe oeufs Benedictine made from fried bread that is spread with a salt cod and potato puree then topped with poached eggs and Hollandaise sauce. It is believed that Chef Ranhofer of Delmonico’s may have been familiar with this recipe and created a version with ham that would be more appealing than salt cod.
When you want to enjoy this delicious fixture of breakfast restaurants you can come to The Original Pancake House. We offer two versions; the classic Eggs Benedict and a vegetarian version with spinach, mushrooms and tomatoes.
Celebrate the Delicious History of the Waffle
At The Original Pancake House we may pride ourselves on our namesake breakfast item, but we love the waffle just as much. We proudly feature the Belgian waffle, known for its crispy, deep pockets, in a number of delicious varieties. Like many of our beloved culinary treats, the American love affair with this dish started centuries ago in Europe.
From its humble beginnings as a cake of ground grains cooked on top of hot rocks, the waffle has evolved over time to become the breakfast staple we know and love today. The earliest known written recipe is in an anonymous manuscript called Le Ménagier de Paris. It was a set of instructions written by a Frenchman for his young wife. The author describes his personal waffle recipe and mentions an iron, leading historians to believe waffle irons were invented in the 13th-14th century. The word itself was first printed in English in 1725 and is descended from the Dutch word for “wafer.” The waffle had already changed format multiple times by then and it was later introduced to the Pilgrims by the Dutch while spending time in Holland before setting sail for America. In 1789 Thomas Jefferson returned to America from France, bringing with him a waffle iron and started a trend.
While waffles are mainly known as a breakfast item in America, there are also enjoyed as street food in Europe. What we know as the “Belgian waffle” is actually one of two primary types from this country. It is typically served with syrup and butter, or whipped cream and fruit. The Liege waffle, named after the city, is made with a rich yeast dough that is studded with chunks of pearl sugar that melt and caramelize on the iron while it cooks. These are not as common in America, but are enjoyed from street vendors throughout Belgium.
Fresh Berries on the Brain!
They’re back! With the month of May comes signs of summer and perhaps our favorite part of the season - fresh berries! Blueberries, blackberries, raspberries and of course strawberries all top some of our favorite breakfast dishes including our popular Seasonal Berry Crepes, Strawberry Belgian Waffles, Blueberry Belgian Waffles, Seasonal Berry French Toast, and our Blueberry Pancakes. Next time you are heading out for breakfast in Denver, be sure to try one of these berry delicious breakfast dishes!
Did you know that berries are good for your brain? Here are some amazing facts which show that eating berries (on your pancakes and waffles!) can make you smarter! Here are some berry brainy facts:
- Berries are loaded with antioxidant-rich plant compounds called flavonoids that provide potent health protection.
- Berries Reduce inflammation in the brain thereby slowing brain damage and brain aging.
- Berries enhance brain cell survival meaning your brain cells will live longer!
- Berries increase neuroplasticity – your brain’s ability to lay down totally new pathways that are important for learning and memory.
- Research from the USDA Human Nutrition Research Center on Aging in Boston reports that berries also take care of your brain by activating a natural housekeeping mechanism. When activated, toxic proteins linked to age-related memory loss and mental decline, including Alzheimer’s disease, are cleaned up and recycled. Eating berries is like hiring a housekeeper for your brain.
So, what do you get when you eat more berries with your breakfast? Eating more berries helps your brain age better, think better, learn better and remember more. Seems like a no-brainer! Join us for a berry delicious breakfast soon for brain health!
Jam & Jelly: Favorite Breakfast Condiments Defined
Whenever you go out to your favorite breakfast spot it’s highly likely that you’re going hear the question, “What kind of toast?” And naturally you’re going to find a selection of jam and jelly on the table for topping that toast. Some may say that ketchup or hot sauce are their favorite breakfast condiments, but your toast would be very lonely without jam and jelly.
Fruit spreads are a big business in the U.S. with over one billion pounds produced every year. So, what exactly is the difference between jam and jelly? Or between marmalade and preserves? Allow us the set the record straight.
- Jelly – A clear, bright mixture made from fruit juice, sugar and often pectin or acid. No less than 45 pounds of fruit must be used for each 55 pounds of sugar.
- Jam – A thick mixture of fruit and sugar (and often pectin) that is cooked until the pieces of fruit are very soft and almost formless, the texture of a thick purée. It is also made with a ratio of 45 pounds of fruit solids combined with 55 pounds of sugar.
- Preserves – Almost identical to a jam but preserves can contain large chunks of fruit or whole fruit.
- Conserves – Similar to a preserve but usually contains more than one kind of fruit and often nuts.
- Marmalade – Also like a preserve but contains some amount of fruit rind, usually from a citrus fruit.
- Fruit Spreads – Modern fruit spreads that have been introduced over the last 15 years do not fall under the jelly or jam Standards of Identity, hence the generic name “fruit spreads.” These products are usually made with fruit juice concentrates or low-calorie sweeteners replacing all or part of the sugar.
- Fruit Butter – A spread that is made by cooking fresh fruit with spices until it becomes thick and smooth.
Come visit us at The Original Pancake House for all your favorite breakfast items, condiments included!
Are Omelettes the Best Breakfast in Denver?
It’s no secret that omelettes are delicious. Perhaps one might say they make for the best breakfast in Denver, or anywhere else for that matter. We all know that this classic combination of fluffy eggs stuffed with fillings like cheese, ham and vegetables is delicious and nutritious. What better way to start off your morning? But how much do you know about the origins of this traditional breakfast?
People have been eating eggs since ancient times and the modern day omelette has evolved throughout the centuries. The French word omelette was first used in the mid-16thcentury, although different versions of both the word and the dish had been in use prior to this. The classic French version of the dish is a bit different than what we are used to seeing on our plate. It is rolled, rather than folded in half and the egg is cooked much softer. Often chopped fresh herbs such as chives, tarragon and parsley are added, as well as are tomato, cheese and meat. French omelettes use less filling than their American counterparts.
Other countries around the world have their own versions of the dish. The Italians make frittata, which is made open faced and can include vegetables, cheese and leftover pasta. In Spain they make them the same way, but it’s called a tortilla. In Japan they have several types, the tamagoyaki being the traditional style that consists of many thin layers of seasoned, cooked egg stacked together, rolled in a sushi mat and sliced. In Thailand they deep fry the eggs for khai chiao, and serve it over rice with Sriracha sauce. In Southern Germany and Austria they make Bauernomelette, or farmer’s omelette, which includes onions, boiled potatoes and bacon. An Iranian omelette is called Khagineh and is simply eggs beaten with sugar and cooked quickly in a hot pan.
When you want to enjoy a delicious, hearty omelette for the best breakfast in Denver, visit us at The Original Pancake House in Cherry Hills or the Denver Tech Center.
Meet our Executive Chef Alex Tafoya
This past week we sat down with our Executive Chef, Alex Tafoya and got to know a bit about him and his culinary inspirations. Here is what we learned!
Q: Tell us about yourself:
A: I was born and raised in Colorado Springs Colorado, and moved to Denver Colorado in 1997 with my Mom and Sister. I was raised by my wonderful mother who had a tough time raising two kids as a single parent but did a fantastic job in the end
Q: What is your earliest food memory?
A: My earliest food memory was when is was around five. I loved being in the kitchen with my mother and grandmother. My grandma would teach me how to cook beans and enchiladas and I loved it, and my mom would teach me how to make her famous beef stroganoff that I still make to this day at home
Q: How did you become a chef and get into the restuarant industry?
A: I got into the restaurant industry when I was 17 years old at a seafood restaurant downtown called Del Mar Crab House. I started as a food runner part time while I went to school at ACC. I enjoyed watching the chef’s so much I asked for a chance to step into the kitchen. When I did I loved the fast paced environment so much that I knew that it was what I wanted to do for the rest of my life and enrolled into culinary school as soon as I turned 18.
Q: What was your first job as a chef?
A: My first chef job was at age 19 for a company called Buff Brothers at a restaurant called Dirk’s right after culinary school. It was there that I developed my skills as a chef and leader in not only the back of the house but the front of house as well.
Q: How long have you been with The Original Pancake House in Denver?
A: I have been at the Original Pancake House now for 2 years after a brief leave were I worked at the Original Pancake House for 3 years as a server, cook, busser and host.
Q: What is your favorite dish to make at OPH?
A: My Favorite dish to make at the Original Pancake House would have to be the Dutch baby and the Apple Pancake because that was a dish my mother used to make us as kids. Don’t tell my mom that ours are better.
Q: What do you cook for yourself when you are home?
A: When I am at home I love to cook beef wellington, beef Stroganoff and if it can go on a grill chances are I will love to cook it as well.
Q: If you could have breakfast with anyone living or dead, who would it be and what would you have?
A: If I could have breakfast with anyone living or dead I would probably have to choose my Dad. He Passed away when I was 18 from cancer and never had the chance to see all of my accomplishments that I am very proud of. The meal of choice would have to be a Dutch Baby with a side of our thick cut bacon and a tall glass of fresh squeezed orange juice.
Thank you so much for sharing a bit about yourself Alex! Next time you are out for breakfast in Denver, be sure to wave and say hello to Alex!