View allAll Photos Tagged carbloading
Wally contemplates carbo-loading before his first 5K9 event tomorrow. These are pumpkin and cranberry flavored fruitables. They smell so good! Nine calories per treat, so this is probably over 500 calories. Relax, he only had a few. We are very careful with his food intake.
Wally is on Instagram @wallythewelshcorgi
Uploaded from twitter via GDZLLA
Recipe:
1/2 a Kabocha cut in cubes, peeled and seeded.
2 C chicken stock
12oz elbow macaroni (any pasta will do)
1tsb tyme
1/2 tsb sage
1lb Cabot Sharp chedder, shredded
1/4 lb Cabot jack cheese
5 crackers smashed
Directions:
Pre heat oven to 350.
Boil squash until tender in chicken stock, adding salt & pepper to taste, as well as thyme and sage.
Prepare pasta as directed on box, slightly undercook.
Once very soft, 20m, add shredded cheese holding back 1/4 cup.
With a stick blender blend squash, stock, and cheese until even consistency.
In a pyrex casserole add pasta, cover with sauce. Top with crushed crackers, and reserved cheese.
Bake 25-35minutes until topping is Brown, and sauce has thickened.
Patricia Trijbits is the brains behind 'Where The Pancakes Are' - a pancake centric popup that has turned carbloading into some kind of religious ritual. I was invited to go down and find where the pancakes are (protip: they're currently at The Proud Archivistâ¦but not for much longer!). It is all very scenic and located by the Regents Canal, though I showed up on a bloody freezing Friday evening, so you couldn't really see all that much asides from light reflecting off of the water (which was also kinda cool)
So yeah - what's the big deal about pancakes, you ask? Good point - these are no ordinary crepes, or American style stacks. Oh no. They are 'Buttermilk Buckwheat Pancakes' - made using a blend of buckwheat flower, buttermilk and uhâ¦other stuff. These are, on their own, the best tasting pancakes I've ever had. Each one of them, if you were to take away the topping, is rich, creamy and thick, but not in the indigestion inspiring manner of the buckwheat pancakes I used to make at home. With the perilously placed topping they are almost entirely impossible to eat, which is part of the fun.
I tried a few different flavours, both sweet and savoury. For an idea of flavour combinations, think some topped with kumquat and Cointreau cream, or another topped with oak smoked salmon, chives, hollandaise, asparagus and red amaranth. Some seriously fkn gastro pancake shit going down here. They also do small stacks for children - tiny discerning children. With all the flavours on offer, I can't imagine pancake lovers not losing their shit completely over at least one of these.
Patricia, is an affable and outgoing woman with an unusual accent I eventually work out is Dutch. She told me about her experience of growing up in the 'pancake heavy' culture of Holland. The idea for WTPA supposedly was inspired by a trip to France (I think Britanny) - where the locals are very keen on enjoying their pancakes with a cold glass of cider. To this end she also seems to have some deal with Aspall Cyder because there are bottles of it everywhere. Ever had the 'Grand Cru'? It's bodacious.
She apparently has plans to start a restaurant (possibly in Fitzrovia) in the near future. If Patricia keeps or improves upon this level of quality, WTPA are gonna do very well indeed!
iM not sure if this is maRky's peace offering, but the hearts were yummy.
heehee ;P
Lord knows i don't need any more sweets after carbloading at the party.
Patricia Trijbits is the brains behind 'Where The Pancakes Are' - a pancake centric popup that has turned carbloading into some kind of religious ritual. I was invited to go down and find where the pancakes are (protip: they're currently at The Proud Archivistâ¦but not for much longer!). It is all very scenic and located by the Regents Canal, though I showed up on a bloody freezing Friday evening, so you couldn't really see all that much asides from light reflecting off of the water (which was also kinda cool)
So yeah - what's the big deal about pancakes, you ask? Good point - these are no ordinary crepes, or American style stacks. Oh no. They are 'Buttermilk Buckwheat Pancakes' - made using a blend of buckwheat flower, buttermilk and uhâ¦other stuff. These are, on their own, the best tasting pancakes I've ever had. Each one of them, if you were to take away the topping, is rich, creamy and thick, but not in the indigestion inspiring manner of the buckwheat pancakes I used to make at home. With the perilously placed topping they are almost entirely impossible to eat, which is part of the fun.
I tried a few different flavours, both sweet and savoury. For an idea of flavour combinations, think some topped with kumquat and Cointreau cream, or another topped with oak smoked salmon, chives, hollandaise, asparagus and red amaranth. Some seriously fkn gastro pancake shit going down here. They also do small stacks for children - tiny discerning children. With all the flavours on offer, I can't imagine pancake lovers not losing their shit completely over at least one of these.
Patricia, is an affable and outgoing woman with an unusual accent I eventually work out is Dutch. She told me about her experience of growing up in the 'pancake heavy' culture of Holland. The idea for WTPA supposedly was inspired by a trip to France (I think Britanny) - where the locals are very keen on enjoying their pancakes with a cold glass of cider. To this end she also seems to have some deal with Aspall Cyder because there are bottles of it everywhere. Ever had the 'Grand Cru'? It's bodacious.
She apparently has plans to start a restaurant (possibly in Fitzrovia) in the near future. If Patricia keeps or improves upon this level of quality, WTPA are gonna do very well indeed!
Pre-race pasta parties sure sound like a fun way to enjoy the night before the race. But does carb loading really work, and how can we use it to achieve peak performance? greatist.com/fitness/does-carb-loading-work/
Photo by Nicole Fara Silver
Patricia Trijbits is the brains behind 'Where The Pancakes Are' - a pancake centric popup that has turned carbloading into some kind of religious ritual. I was invited to go down and find where the pancakes are (protip: they're currently at The Proud Archivistâ¦but not for much longer!). It is all very scenic and located by the Regents Canal, though I showed up on a bloody freezing Friday evening, so you couldn't really see all that much asides from light reflecting off of the water (which was also kinda cool)
So yeah - what's the big deal about pancakes, you ask? Good point - these are no ordinary crepes, or American style stacks. Oh no. They are 'Buttermilk Buckwheat Pancakes' - made using a blend of buckwheat flower, buttermilk and uhâ¦other stuff. These are, on their own, the best tasting pancakes I've ever had. Each one of them, if you were to take away the topping, is rich, creamy and thick, but not in the indigestion inspiring manner of the buckwheat pancakes I used to make at home. With the perilously placed topping they are almost entirely impossible to eat, which is part of the fun.
I tried a few different flavours, both sweet and savoury. For an idea of flavour combinations, think some topped with kumquat and Cointreau cream, or another topped with oak smoked salmon, chives, hollandaise, asparagus and red amaranth. Some seriously fkn gastro pancake shit going down here. They also do small stacks for children - tiny discerning children. With all the flavours on offer, I can't imagine pancake lovers not losing their shit completely over at least one of these.
Patricia, is an affable and outgoing woman with an unusual accent I eventually work out is Dutch. She told me about her experience of growing up in the 'pancake heavy' culture of Holland. The idea for WTPA supposedly was inspired by a trip to France (I think Britanny) - where the locals are very keen on enjoying their pancakes with a cold glass of cider. To this end she also seems to have some deal with Aspall Cyder because there are bottles of it everywhere. Ever had the 'Grand Cru'? It's bodacious.
She apparently has plans to start a restaurant (possibly in Fitzrovia) in the near future. If Patricia keeps or improves upon this level of quality, WTPA are gonna do very well indeed!
Patricia Trijbits is the brains behind 'Where The Pancakes Are' - a pancake centric popup that has turned carbloading into some kind of religious ritual. I was invited to go down and find where the pancakes are (protip: they're currently at The Proud Archivistâ¦but not for much longer!). It is all very scenic and located by the Regents Canal, though I showed up on a bloody freezing Friday evening, so you couldn't really see all that much asides from light reflecting off of the water (which was also kinda cool)
So yeah - what's the big deal about pancakes, you ask? Good point - these are no ordinary crepes, or American style stacks. Oh no. They are 'Buttermilk Buckwheat Pancakes' - made using a blend of buckwheat flower, buttermilk and uhâ¦other stuff. These are, on their own, the best tasting pancakes I've ever had. Each one of them, if you were to take away the topping, is rich, creamy and thick, but not in the indigestion inspiring manner of the buckwheat pancakes I used to make at home. With the perilously placed topping they are almost entirely impossible to eat, which is part of the fun.
I tried a few different flavours, both sweet and savoury. For an idea of flavour combinations, think some topped with kumquat and Cointreau cream, or another topped with oak smoked salmon, chives, hollandaise, asparagus and red amaranth. Some seriously fkn gastro pancake shit going down here. They also do small stacks for children - tiny discerning children. With all the flavours on offer, I can't imagine pancake lovers not losing their shit completely over at least one of these.
Patricia, is an affable and outgoing woman with an unusual accent I eventually work out is Dutch. She told me about her experience of growing up in the 'pancake heavy' culture of Holland. The idea for WTPA supposedly was inspired by a trip to France (I think Britanny) - where the locals are very keen on enjoying their pancakes with a cold glass of cider. To this end she also seems to have some deal with Aspall Cyder because there are bottles of it everywhere. Ever had the 'Grand Cru'? It's bodacious.
She apparently has plans to start a restaurant (possibly in Fitzrovia) in the near future. If Patricia keeps or improves upon this level of quality, WTPA are gonna do very well indeed!
Patricia Trijbits is the brains behind 'Where The Pancakes Are' - a pancake centric popup that has turned carbloading into some kind of religious ritual. I was invited to go down and find where the pancakes are (protip: they're currently at The Proud Archivistâ¦but not for much longer!). It is all very scenic and located by the Regents Canal, though I showed up on a bloody freezing Friday evening, so you couldn't really see all that much asides from light reflecting off of the water (which was also kinda cool)
So yeah - what's the big deal about pancakes, you ask? Good point - these are no ordinary crepes, or American style stacks. Oh no. They are 'Buttermilk Buckwheat Pancakes' - made using a blend of buckwheat flower, buttermilk and uhâ¦other stuff. These are, on their own, the best tasting pancakes I've ever had. Each one of them, if you were to take away the topping, is rich, creamy and thick, but not in the indigestion inspiring manner of the buckwheat pancakes I used to make at home. With the perilously placed topping they are almost entirely impossible to eat, which is part of the fun.
I tried a few different flavours, both sweet and savoury. For an idea of flavour combinations, think some topped with kumquat and Cointreau cream, or another topped with oak smoked salmon, chives, hollandaise, asparagus and red amaranth. Some seriously fkn gastro pancake shit going down here. They also do small stacks for children - tiny discerning children. With all the flavours on offer, I can't imagine pancake lovers not losing their shit completely over at least one of these.
Patricia, is an affable and outgoing woman with an unusual accent I eventually work out is Dutch. She told me about her experience of growing up in the 'pancake heavy' culture of Holland. The idea for WTPA supposedly was inspired by a trip to France (I think Britanny) - where the locals are very keen on enjoying their pancakes with a cold glass of cider. To this end she also seems to have some deal with Aspall Cyder because there are bottles of it everywhere. Ever had the 'Grand Cru'? It's bodacious.
She apparently has plans to start a restaurant (possibly in Fitzrovia) in the near future. If Patricia keeps or improves upon this level of quality, WTPA are gonna do very well indeed!
Pan francés de chocolate relleno de maple y mascarpone, bañado con crema de plátano y cubierto de plátano y hojuelas de chocolate, DAME TU PODER 👊🙊🐽❤️👊#foodporn #araizcorrechicago #carbloading #chicagomarathon #runningjam #soygarmin #instarunners
127 Likes on Instagram
6 Comments on Instagram:
mominfashas: Ayy por dio...ya me antojó
fitsters_es: Jajajja ya te has dejado la paleo? 😜 que pinta tiene!!
tevoakpzio: Omgggg
otokonoko_cafe: muchas Felicidades @araizcorre ya comprobé que si te dió poder pero el poder ya lo tienes chica!! Súper tiempo 3:43:09!! Abrazo
araizcorre: Graaaaacias @otokonoko_cafe 😘😊
imnickcabot: @nerbear14
Patricia Trijbits is the brains behind 'Where The Pancakes Are' - a pancake centric popup that has turned carbloading into some kind of religious ritual. I was invited to go down and find where the pancakes are (protip: they're currently at The Proud Archivistâ¦but not for much longer!). It is all very scenic and located by the Regents Canal, though I showed up on a bloody freezing Friday evening, so you couldn't really see all that much asides from light reflecting off of the water (which was also kinda cool)
So yeah - what's the big deal about pancakes, you ask? Good point - these are no ordinary crepes, or American style stacks. Oh no. They are 'Buttermilk Buckwheat Pancakes' - made using a blend of buckwheat flower, buttermilk and uhâ¦other stuff. These are, on their own, the best tasting pancakes I've ever had. Each one of them, if you were to take away the topping, is rich, creamy and thick, but not in the indigestion inspiring manner of the buckwheat pancakes I used to make at home. With the perilously placed topping they are almost entirely impossible to eat, which is part of the fun.
I tried a few different flavours, both sweet and savoury. For an idea of flavour combinations, think some topped with kumquat and Cointreau cream, or another topped with oak smoked salmon, chives, hollandaise, asparagus and red amaranth. Some seriously fkn gastro pancake shit going down here. They also do small stacks for children - tiny discerning children. With all the flavours on offer, I can't imagine pancake lovers not losing their shit completely over at least one of these.
Patricia, is an affable and outgoing woman with an unusual accent I eventually work out is Dutch. She told me about her experience of growing up in the 'pancake heavy' culture of Holland. The idea for WTPA supposedly was inspired by a trip to France (I think Britanny) - where the locals are very keen on enjoying their pancakes with a cold glass of cider. To this end she also seems to have some deal with Aspall Cyder because there are bottles of it everywhere. Ever had the 'Grand Cru'? It's bodacious.
She apparently has plans to start a restaurant (possibly in Fitzrovia) in the near future. If Patricia keeps or improves upon this level of quality, WTPA are gonna do very well indeed!
Patricia Trijbits is the brains behind 'Where The Pancakes Are' - a pancake centric popup that has turned carbloading into some kind of religious ritual. I was invited to go down and find where the pancakes are (protip: they're currently at The Proud Archivistâ¦but not for much longer!). It is all very scenic and located by the Regents Canal, though I showed up on a bloody freezing Friday evening, so you couldn't really see all that much asides from light reflecting off of the water (which was also kinda cool)
So yeah - what's the big deal about pancakes, you ask? Good point - these are no ordinary crepes, or American style stacks. Oh no. They are 'Buttermilk Buckwheat Pancakes' - made using a blend of buckwheat flower, buttermilk and uhâ¦other stuff. These are, on their own, the best tasting pancakes I've ever had. Each one of them, if you were to take away the topping, is rich, creamy and thick, but not in the indigestion inspiring manner of the buckwheat pancakes I used to make at home. With the perilously placed topping they are almost entirely impossible to eat, which is part of the fun.
I tried a few different flavours, both sweet and savoury. For an idea of flavour combinations, think some topped with kumquat and Cointreau cream, or another topped with oak smoked salmon, chives, hollandaise, asparagus and red amaranth. Some seriously fkn gastro pancake shit going down here. They also do small stacks for children - tiny discerning children. With all the flavours on offer, I can't imagine pancake lovers not losing their shit completely over at least one of these.
Patricia, is an affable and outgoing woman with an unusual accent I eventually work out is Dutch. She told me about her experience of growing up in the 'pancake heavy' culture of Holland. The idea for WTPA supposedly was inspired by a trip to France (I think Britanny) - where the locals are very keen on enjoying their pancakes with a cold glass of cider. To this end she also seems to have some deal with Aspall Cyder because there are bottles of it everywhere. Ever had the 'Grand Cru'? It's bodacious.
She apparently has plans to start a restaurant (possibly in Fitzrovia) in the near future. If Patricia keeps or improves upon this level of quality, WTPA are gonna do very well indeed!
Pasta Bolognese and some Bruschetta.
This was at an Italian restaurant in the neighborhood I was staying in (Poble Sec). I doubt the restaurant normally sees so many people on a Saturday night almost exclusively ordering pasta.
Patricia Trijbits is the brains behind 'Where The Pancakes Are' - a pancake centric popup that has turned carbloading into some kind of religious ritual. I was invited to go down and find where the pancakes are (protip: they're currently at The Proud Archivistâ¦but not for much longer!). It is all very scenic and located by the Regents Canal, though I showed up on a bloody freezing Friday evening, so you couldn't really see all that much asides from light reflecting off of the water (which was also kinda cool)
So yeah - what's the big deal about pancakes, you ask? Good point - these are no ordinary crepes, or American style stacks. Oh no. They are 'Buttermilk Buckwheat Pancakes' - made using a blend of buckwheat flower, buttermilk and uhâ¦other stuff. These are, on their own, the best tasting pancakes I've ever had. Each one of them, if you were to take away the topping, is rich, creamy and thick, but not in the indigestion inspiring manner of the buckwheat pancakes I used to make at home. With the perilously placed topping they are almost entirely impossible to eat, which is part of the fun.
I tried a few different flavours, both sweet and savoury. For an idea of flavour combinations, think some topped with kumquat and Cointreau cream, or another topped with oak smoked salmon, chives, hollandaise, asparagus and red amaranth. Some seriously fkn gastro pancake shit going down here. They also do small stacks for children - tiny discerning children. With all the flavours on offer, I can't imagine pancake lovers not losing their shit completely over at least one of these.
Patricia, is an affable and outgoing woman with an unusual accent I eventually work out is Dutch. She told me about her experience of growing up in the 'pancake heavy' culture of Holland. The idea for WTPA supposedly was inspired by a trip to France (I think Britanny) - where the locals are very keen on enjoying their pancakes with a cold glass of cider. To this end she also seems to have some deal with Aspall Cyder because there are bottles of it everywhere. Ever had the 'Grand Cru'? It's bodacious.
She apparently has plans to start a restaurant (possibly in Fitzrovia) in the near future. If Patricia keeps or improves upon this level of quality, WTPA are gonna do very well indeed!
Patricia Trijbits is the brains behind 'Where The Pancakes Are' - a pancake centric popup that has turned carbloading into some kind of religious ritual. I was invited to go down and find where the pancakes are (protip: they're currently at The Proud Archivistâ¦but not for much longer!). It is all very scenic and located by the Regents Canal, though I showed up on a bloody freezing Friday evening, so you couldn't really see all that much asides from light reflecting off of the water (which was also kinda cool)
So yeah - what's the big deal about pancakes, you ask? Good point - these are no ordinary crepes, or American style stacks. Oh no. They are 'Buttermilk Buckwheat Pancakes' - made using a blend of buckwheat flower, buttermilk and uhâ¦other stuff. These are, on their own, the best tasting pancakes I've ever had. Each one of them, if you were to take away the topping, is rich, creamy and thick, but not in the indigestion inspiring manner of the buckwheat pancakes I used to make at home. With the perilously placed topping they are almost entirely impossible to eat, which is part of the fun.
I tried a few different flavours, both sweet and savoury. For an idea of flavour combinations, think some topped with kumquat and Cointreau cream, or another topped with oak smoked salmon, chives, hollandaise, asparagus and red amaranth. Some seriously fkn gastro pancake shit going down here. They also do small stacks for children - tiny discerning children. With all the flavours on offer, I can't imagine pancake lovers not losing their shit completely over at least one of these.
Patricia, is an affable and outgoing woman with an unusual accent I eventually work out is Dutch. She told me about her experience of growing up in the 'pancake heavy' culture of Holland. The idea for WTPA supposedly was inspired by a trip to France (I think Britanny) - where the locals are very keen on enjoying their pancakes with a cold glass of cider. To this end she also seems to have some deal with Aspall Cyder because there are bottles of it everywhere. Ever had the 'Grand Cru'? It's bodacious.
She apparently has plans to start a restaurant (possibly in Fitzrovia) in the near future. If Patricia keeps or improves upon this level of quality, WTPA are gonna do very well indeed!
Patricia Trijbits is the brains behind 'Where The Pancakes Are' - a pancake centric popup that has turned carbloading into some kind of religious ritual. I was invited to go down and find where the pancakes are (protip: they're currently at The Proud Archivistâ¦but not for much longer!). It is all very scenic and located by the Regents Canal, though I showed up on a bloody freezing Friday evening, so you couldn't really see all that much asides from light reflecting off of the water (which was also kinda cool)
So yeah - what's the big deal about pancakes, you ask? Good point - these are no ordinary crepes, or American style stacks. Oh no. They are 'Buttermilk Buckwheat Pancakes' - made using a blend of buckwheat flower, buttermilk and uhâ¦other stuff. These are, on their own, the best tasting pancakes I've ever had. Each one of them, if you were to take away the topping, is rich, creamy and thick, but not in the indigestion inspiring manner of the buckwheat pancakes I used to make at home. With the perilously placed topping they are almost entirely impossible to eat, which is part of the fun.
I tried a few different flavours, both sweet and savoury. For an idea of flavour combinations, think some topped with kumquat and Cointreau cream, or another topped with oak smoked salmon, chives, hollandaise, asparagus and red amaranth. Some seriously fkn gastro pancake shit going down here. They also do small stacks for children - tiny discerning children. With all the flavours on offer, I can't imagine pancake lovers not losing their shit completely over at least one of these.
Patricia, is an affable and outgoing woman with an unusual accent I eventually work out is Dutch. She told me about her experience of growing up in the 'pancake heavy' culture of Holland. The idea for WTPA supposedly was inspired by a trip to France (I think Britanny) - where the locals are very keen on enjoying their pancakes with a cold glass of cider. To this end she also seems to have some deal with Aspall Cyder because there are bottles of it everywhere. Ever had the 'Grand Cru'? It's bodacious.
She apparently has plans to start a restaurant (possibly in Fitzrovia) in the near future. If Patricia keeps or improves upon this level of quality, WTPA are gonna do very well indeed!
Patricia Trijbits is the brains behind 'Where The Pancakes Are' - a pancake centric popup that has turned carbloading into some kind of religious ritual. I was invited to go down and find where the pancakes are (protip: they're currently at The Proud Archivistâ¦but not for much longer!). It is all very scenic and located by the Regents Canal, though I showed up on a bloody freezing Friday evening, so you couldn't really see all that much asides from light reflecting off of the water (which was also kinda cool)
So yeah - what's the big deal about pancakes, you ask? Good point - these are no ordinary crepes, or American style stacks. Oh no. They are 'Buttermilk Buckwheat Pancakes' - made using a blend of buckwheat flower, buttermilk and uhâ¦other stuff. These are, on their own, the best tasting pancakes I've ever had. Each one of them, if you were to take away the topping, is rich, creamy and thick, but not in the indigestion inspiring manner of the buckwheat pancakes I used to make at home. With the perilously placed topping they are almost entirely impossible to eat, which is part of the fun.
I tried a few different flavours, both sweet and savoury. For an idea of flavour combinations, think some topped with kumquat and Cointreau cream, or another topped with oak smoked salmon, chives, hollandaise, asparagus and red amaranth. Some seriously fkn gastro pancake shit going down here. They also do small stacks for children - tiny discerning children. With all the flavours on offer, I can't imagine pancake lovers not losing their shit completely over at least one of these.
Patricia, is an affable and outgoing woman with an unusual accent I eventually work out is Dutch. She told me about her experience of growing up in the 'pancake heavy' culture of Holland. The idea for WTPA supposedly was inspired by a trip to France (I think Britanny) - where the locals are very keen on enjoying their pancakes with a cold glass of cider. To this end she also seems to have some deal with Aspall Cyder because there are bottles of it everywhere. Ever had the 'Grand Cru'? It's bodacious.
She apparently has plans to start a restaurant (possibly in Fitzrovia) in the near future. If Patricia keeps or improves upon this level of quality, WTPA are gonna do very well indeed!
Patricia Trijbits is the brains behind 'Where The Pancakes Are' - a pancake centric popup that has turned carbloading into some kind of religious ritual. I was invited to go down and find where the pancakes are (protip: they're currently at The Proud Archivistâ¦but not for much longer!). It is all very scenic and located by the Regents Canal, though I showed up on a bloody freezing Friday evening, so you couldn't really see all that much asides from light reflecting off of the water (which was also kinda cool)
So yeah - what's the big deal about pancakes, you ask? Good point - these are no ordinary crepes, or American style stacks. Oh no. They are 'Buttermilk Buckwheat Pancakes' - made using a blend of buckwheat flower, buttermilk and uhâ¦other stuff. These are, on their own, the best tasting pancakes I've ever had. Each one of them, if you were to take away the topping, is rich, creamy and thick, but not in the indigestion inspiring manner of the buckwheat pancakes I used to make at home. With the perilously placed topping they are almost entirely impossible to eat, which is part of the fun.
I tried a few different flavours, both sweet and savoury. For an idea of flavour combinations, think some topped with kumquat and Cointreau cream, or another topped with oak smoked salmon, chives, hollandaise, asparagus and red amaranth. Some seriously fkn gastro pancake shit going down here. They also do small stacks for children - tiny discerning children. With all the flavours on offer, I can't imagine pancake lovers not losing their shit completely over at least one of these.
Patricia, is an affable and outgoing woman with an unusual accent I eventually work out is Dutch. She told me about her experience of growing up in the 'pancake heavy' culture of Holland. The idea for WTPA supposedly was inspired by a trip to France (I think Britanny) - where the locals are very keen on enjoying their pancakes with a cold glass of cider. To this end she also seems to have some deal with Aspall Cyder because there are bottles of it everywhere. Ever had the 'Grand Cru'? It's bodacious.
She apparently has plans to start a restaurant (possibly in Fitzrovia) in the near future. If Patricia keeps or improves upon this level of quality, WTPA are gonna do very well indeed!
Patricia Trijbits is the brains behind 'Where The Pancakes Are' - a pancake centric popup that has turned carbloading into some kind of religious ritual. I was invited to go down and find where the pancakes are (protip: they're currently at The Proud Archivistâ¦but not for much longer!). It is all very scenic and located by the Regents Canal, though I showed up on a bloody freezing Friday evening, so you couldn't really see all that much asides from light reflecting off of the water (which was also kinda cool)
So yeah - what's the big deal about pancakes, you ask? Good point - these are no ordinary crepes, or American style stacks. Oh no. They are 'Buttermilk Buckwheat Pancakes' - made using a blend of buckwheat flower, buttermilk and uhâ¦other stuff. These are, on their own, the best tasting pancakes I've ever had. Each one of them, if you were to take away the topping, is rich, creamy and thick, but not in the indigestion inspiring manner of the buckwheat pancakes I used to make at home. With the perilously placed topping they are almost entirely impossible to eat, which is part of the fun.
I tried a few different flavours, both sweet and savoury. For an idea of flavour combinations, think some topped with kumquat and Cointreau cream, or another topped with oak smoked salmon, chives, hollandaise, asparagus and red amaranth. Some seriously fkn gastro pancake shit going down here. They also do small stacks for children - tiny discerning children. With all the flavours on offer, I can't imagine pancake lovers not losing their shit completely over at least one of these.
Patricia, is an affable and outgoing woman with an unusual accent I eventually work out is Dutch. She told me about her experience of growing up in the 'pancake heavy' culture of Holland. The idea for WTPA supposedly was inspired by a trip to France (I think Britanny) - where the locals are very keen on enjoying their pancakes with a cold glass of cider. To this end she also seems to have some deal with Aspall Cyder because there are bottles of it everywhere. Ever had the 'Grand Cru'? It's bodacious.
She apparently has plans to start a restaurant (possibly in Fitzrovia) in the near future. If Patricia keeps or improves upon this level of quality, WTPA are gonna do very well indeed!
Patricia Trijbits is the brains behind 'Where The Pancakes Are' - a pancake centric popup that has turned carbloading into some kind of religious ritual. I was invited to go down and find where the pancakes are (protip: they're currently at The Proud Archivistâ¦but not for much longer!). It is all very scenic and located by the Regents Canal, though I showed up on a bloody freezing Friday evening, so you couldn't really see all that much asides from light reflecting off of the water (which was also kinda cool)
So yeah - what's the big deal about pancakes, you ask? Good point - these are no ordinary crepes, or American style stacks. Oh no. They are 'Buttermilk Buckwheat Pancakes' - made using a blend of buckwheat flower, buttermilk and uhâ¦other stuff. These are, on their own, the best tasting pancakes I've ever had. Each one of them, if you were to take away the topping, is rich, creamy and thick, but not in the indigestion inspiring manner of the buckwheat pancakes I used to make at home. With the perilously placed topping they are almost entirely impossible to eat, which is part of the fun.
I tried a few different flavours, both sweet and savoury. For an idea of flavour combinations, think some topped with kumquat and Cointreau cream, or another topped with oak smoked salmon, chives, hollandaise, asparagus and red amaranth. Some seriously fkn gastro pancake shit going down here. They also do small stacks for children - tiny discerning children. With all the flavours on offer, I can't imagine pancake lovers not losing their shit completely over at least one of these.
Patricia, is an affable and outgoing woman with an unusual accent I eventually work out is Dutch. She told me about her experience of growing up in the 'pancake heavy' culture of Holland. The idea for WTPA supposedly was inspired by a trip to France (I think Britanny) - where the locals are very keen on enjoying their pancakes with a cold glass of cider. To this end she also seems to have some deal with Aspall Cyder because there are bottles of it everywhere. Ever had the 'Grand Cru'? It's bodacious.
She apparently has plans to start a restaurant (possibly in Fitzrovia) in the near future. If Patricia keeps or improves upon this level of quality, WTPA are gonna do very well indeed!
Patricia Trijbits is the brains behind 'Where The Pancakes Are' - a pancake centric popup that has turned carbloading into some kind of religious ritual. I was invited to go down and find where the pancakes are (protip: they're currently at The Proud Archivistâ¦but not for much longer!). It is all very scenic and located by the Regents Canal, though I showed up on a bloody freezing Friday evening, so you couldn't really see all that much asides from light reflecting off of the water (which was also kinda cool)
So yeah - what's the big deal about pancakes, you ask? Good point - these are no ordinary crepes, or American style stacks. Oh no. They are 'Buttermilk Buckwheat Pancakes' - made using a blend of buckwheat flower, buttermilk and uhâ¦other stuff. These are, on their own, the best tasting pancakes I've ever had. Each one of them, if you were to take away the topping, is rich, creamy and thick, but not in the indigestion inspiring manner of the buckwheat pancakes I used to make at home. With the perilously placed topping they are almost entirely impossible to eat, which is part of the fun.
I tried a few different flavours, both sweet and savoury. For an idea of flavour combinations, think some topped with kumquat and Cointreau cream, or another topped with oak smoked salmon, chives, hollandaise, asparagus and red amaranth. Some seriously fkn gastro pancake shit going down here. They also do small stacks for children - tiny discerning children. With all the flavours on offer, I can't imagine pancake lovers not losing their shit completely over at least one of these.
Patricia, is an affable and outgoing woman with an unusual accent I eventually work out is Dutch. She told me about her experience of growing up in the 'pancake heavy' culture of Holland. The idea for WTPA supposedly was inspired by a trip to France (I think Britanny) - where the locals are very keen on enjoying their pancakes with a cold glass of cider. To this end she also seems to have some deal with Aspall Cyder because there are bottles of it everywhere. Ever had the 'Grand Cru'? It's bodacious.
She apparently has plans to start a restaurant (possibly in Fitzrovia) in the near future. If Patricia keeps or improves upon this level of quality, WTPA are gonna do very well indeed!
Patricia Trijbits is the brains behind 'Where The Pancakes Are' - a pancake centric popup that has turned carbloading into some kind of religious ritual. I was invited to go down and find where the pancakes are (protip: they're currently at The Proud Archivistâ¦but not for much longer!). It is all very scenic and located by the Regents Canal, though I showed up on a bloody freezing Friday evening, so you couldn't really see all that much asides from light reflecting off of the water (which was also kinda cool)
So yeah - what's the big deal about pancakes, you ask? Good point - these are no ordinary crepes, or American style stacks. Oh no. They are 'Buttermilk Buckwheat Pancakes' - made using a blend of buckwheat flower, buttermilk and uhâ¦other stuff. These are, on their own, the best tasting pancakes I've ever had. Each one of them, if you were to take away the topping, is rich, creamy and thick, but not in the indigestion inspiring manner of the buckwheat pancakes I used to make at home. With the perilously placed topping they are almost entirely impossible to eat, which is part of the fun.
I tried a few different flavours, both sweet and savoury. For an idea of flavour combinations, think some topped with kumquat and Cointreau cream, or another topped with oak smoked salmon, chives, hollandaise, asparagus and red amaranth. Some seriously fkn gastro pancake shit going down here. They also do small stacks for children - tiny discerning children. With all the flavours on offer, I can't imagine pancake lovers not losing their shit completely over at least one of these.
Patricia, is an affable and outgoing woman with an unusual accent I eventually work out is Dutch. She told me about her experience of growing up in the 'pancake heavy' culture of Holland. The idea for WTPA supposedly was inspired by a trip to France (I think Britanny) - where the locals are very keen on enjoying their pancakes with a cold glass of cider. To this end she also seems to have some deal with Aspall Cyder because there are bottles of it everywhere. Ever had the 'Grand Cru'? It's bodacious.
She apparently has plans to start a restaurant (possibly in Fitzrovia) in the near future. If Patricia keeps or improves upon this level of quality, WTPA are gonna do very well indeed!
Patricia Trijbits is the brains behind 'Where The Pancakes Are' - a pancake centric popup that has turned carbloading into some kind of religious ritual. I was invited to go down and find where the pancakes are (protip: they're currently at The Proud Archivistâ¦but not for much longer!). It is all very scenic and located by the Regents Canal, though I showed up on a bloody freezing Friday evening, so you couldn't really see all that much asides from light reflecting off of the water (which was also kinda cool)
So yeah - what's the big deal about pancakes, you ask? Good point - these are no ordinary crepes, or American style stacks. Oh no. They are 'Buttermilk Buckwheat Pancakes' - made using a blend of buckwheat flower, buttermilk and uhâ¦other stuff. These are, on their own, the best tasting pancakes I've ever had. Each one of them, if you were to take away the topping, is rich, creamy and thick, but not in the indigestion inspiring manner of the buckwheat pancakes I used to make at home. With the perilously placed topping they are almost entirely impossible to eat, which is part of the fun.
I tried a few different flavours, both sweet and savoury. For an idea of flavour combinations, think some topped with kumquat and Cointreau cream, or another topped with oak smoked salmon, chives, hollandaise, asparagus and red amaranth. Some seriously fkn gastro pancake shit going down here. They also do small stacks for children - tiny discerning children. With all the flavours on offer, I can't imagine pancake lovers not losing their shit completely over at least one of these.
Patricia, is an affable and outgoing woman with an unusual accent I eventually work out is Dutch. She told me about her experience of growing up in the 'pancake heavy' culture of Holland. The idea for WTPA supposedly was inspired by a trip to France (I think Britanny) - where the locals are very keen on enjoying their pancakes with a cold glass of cider. To this end she also seems to have some deal with Aspall Cyder because there are bottles of it everywhere. Ever had the 'Grand Cru'? It's bodacious.
She apparently has plans to start a restaurant (possibly in Fitzrovia) in the near future. If Patricia keeps or improves upon this level of quality, WTPA are gonna do very well indeed!
Patricia Trijbits is the brains behind 'Where The Pancakes Are' - a pancake centric popup that has turned carbloading into some kind of religious ritual. I was invited to go down and find where the pancakes are (protip: they're currently at The Proud Archivistâ¦but not for much longer!). It is all very scenic and located by the Regents Canal, though I showed up on a bloody freezing Friday evening, so you couldn't really see all that much asides from light reflecting off of the water (which was also kinda cool)
So yeah - what's the big deal about pancakes, you ask? Good point - these are no ordinary crepes, or American style stacks. Oh no. They are 'Buttermilk Buckwheat Pancakes' - made using a blend of buckwheat flower, buttermilk and uhâ¦other stuff. These are, on their own, the best tasting pancakes I've ever had. Each one of them, if you were to take away the topping, is rich, creamy and thick, but not in the indigestion inspiring manner of the buckwheat pancakes I used to make at home. With the perilously placed topping they are almost entirely impossible to eat, which is part of the fun.
I tried a few different flavours, both sweet and savoury. For an idea of flavour combinations, think some topped with kumquat and Cointreau cream, or another topped with oak smoked salmon, chives, hollandaise, asparagus and red amaranth. Some seriously fkn gastro pancake shit going down here. They also do small stacks for children - tiny discerning children. With all the flavours on offer, I can't imagine pancake lovers not losing their shit completely over at least one of these.
Patricia, is an affable and outgoing woman with an unusual accent I eventually work out is Dutch. She told me about her experience of growing up in the 'pancake heavy' culture of Holland. The idea for WTPA supposedly was inspired by a trip to France (I think Britanny) - where the locals are very keen on enjoying their pancakes with a cold glass of cider. To this end she also seems to have some deal with Aspall Cyder because there are bottles of it everywhere. Ever had the 'Grand Cru'? It's bodacious.
She apparently has plans to start a restaurant (possibly in Fitzrovia) in the near future. If Patricia keeps or improves upon this level of quality, WTPA are gonna do very well indeed!
Patricia Trijbits is the brains behind 'Where The Pancakes Are' - a pancake centric popup that has turned carbloading into some kind of religious ritual. I was invited to go down and find where the pancakes are (protip: they're currently at The Proud Archivistâ¦but not for much longer!). It is all very scenic and located by the Regents Canal, though I showed up on a bloody freezing Friday evening, so you couldn't really see all that much asides from light reflecting off of the water (which was also kinda cool)
So yeah - what's the big deal about pancakes, you ask? Good point - these are no ordinary crepes, or American style stacks. Oh no. They are 'Buttermilk Buckwheat Pancakes' - made using a blend of buckwheat flower, buttermilk and uhâ¦other stuff. These are, on their own, the best tasting pancakes I've ever had. Each one of them, if you were to take away the topping, is rich, creamy and thick, but not in the indigestion inspiring manner of the buckwheat pancakes I used to make at home. With the perilously placed topping they are almost entirely impossible to eat, which is part of the fun.
I tried a few different flavours, both sweet and savoury. For an idea of flavour combinations, think some topped with kumquat and Cointreau cream, or another topped with oak smoked salmon, chives, hollandaise, asparagus and red amaranth. Some seriously fkn gastro pancake shit going down here. They also do small stacks for children - tiny discerning children. With all the flavours on offer, I can't imagine pancake lovers not losing their shit completely over at least one of these.
Patricia, is an affable and outgoing woman with an unusual accent I eventually work out is Dutch. She told me about her experience of growing up in the 'pancake heavy' culture of Holland. The idea for WTPA supposedly was inspired by a trip to France (I think Britanny) - where the locals are very keen on enjoying their pancakes with a cold glass of cider. To this end she also seems to have some deal with Aspall Cyder because there are bottles of it everywhere. Ever had the 'Grand Cru'? It's bodacious.
She apparently has plans to start a restaurant (possibly in Fitzrovia) in the near future. If Patricia keeps or improves upon this level of quality, WTPA are gonna do very well indeed!