Sugar n' Spice ★ 4.5
Sugar n' Spice on Reading Road in Cincinnati's Paddock Hills is the diner-brunch institution since 1941, with the wispy thin pancakes and signature omelettes.
Order: Wispy Thin Pancakes, goetta and eggs, fluffy omelet
History
Sugar n' Spice opened on Reading Road in Paddock Hills in 1941. The wispy thin pancake, somewhere between a French crepe and an American flapjack, became the diner's signature dish from the early years. The exact batter recipe is a closely held family secret. The diner has stayed open under the same family ownership for over 80 years and still serves them golden and stacked alongside eggs and bacon every breakfast.
Common allergens: Gluten, Dairy, Eggs
Make it at home
Ingredients
- 1 1/4 cups (155g) all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1 1/2 cups (350ml) whole milk
- 1 large egg
- 2 tbsp melted butter, plus more for the pan
- 1 tsp pure vanilla extract
Method
- Whisk the flour, sugar, baking powder and salt in a large bowl.
- In a second bowl whisk the milk, egg, melted butter and vanilla.
- Add the wet to the dry and whisk until smooth. The batter should be thinner than standard pancake batter, closer to crepe.
- Heat a large nonstick or cast-iron skillet over medium heat. Brush lightly with butter.
- Pour about 3 tablespoons of batter and tilt the pan to spread it into a thin 6 to 7 inch round.
- Cook 60 to 90 seconds until the edges are dry and the underside is golden, then flip and cook 30 to 45 seconds more.
- Stack the pancakes and serve immediately with butter and warm maple syrup.
Tip from the editors. Thinner than you think. The Sugar n' Spice signature is paper-thin pancakes that almost taste like dessert crepes. Resist thickening the batter.
Where to eat wispy thin pancakes
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