"A griddle cake is a pancake. But Breakfast by Salt Cure’s owner Chris Phelps has cornered the market on this particular type of pancake ($10), made from an oatmeal-studded batter and fried until the edges are crispy enough to snap off. On a recent visit, I found that this is a good thing: Crunchy edged pancakes are less boring, and, despite the appearance of a good char throughout, the pancake’s steamy innards were light and eggy. Generous dollops of butter served as a fine garnish. This doesn’t exactly unseat Chez Ma Tante from NYC’s crispy pancake throne, but it’s a respectable new entry on the scene." - Eater Staff
