Restaurant review: Creative pancake can be found at Syrup and Eggs

If a picture is worth a thousand words, breakfast/brunch spot Syrup and Eggs has already written itself a classic novel. Luscious photographs on social media of its can't-get-anywhere-else pancake creations had me drooling long before I set foot in the door.

THE SPACE

This cute little restaurant opened last year in the historic St. Elmo fire hall. They kept the original brick and beautiful wood and glass doors in the truck bay, and the blue-gray walls are hung with an eclectic mix of artwork old and new. There are 10 mismatched tables of various sizes, each set with jugs of syrup and raw sugar, bowls for creamer and pairs of vintage salt and pepper shakers. A large chalkboard suspended on the wall spells out the day's specials. The room is fairly small, but the tables aren't crowded together, and high ceilings give it an airy feel.

An added bonus for spring: I saw on its Facebook page last week that a patio was set to open in the front, a welcome addition for busy weekend mornings.

THE MENU

The menu is broken into three sections plus sides: Mostly Eggs, Pancakes and Go-Go Snacks.

Mostly Eggs includes a grit plate ($8), egg pie ($7.50) and a biscuit and gravy ($6.50) that can be done with sausage sage or what I've heard is a delicious mushroom thyme gravy. The Lettuce "Break-an-Egg" Salad ($10) is close to the top of my try-next-time list. Arugula and butter lettuce are topped with poached egg, pickled onions, tomatoes, sunflower seed granola, goat cheese, olive oil and preserved lemon. I love menus that offer something beyond the basic, and this is a perfect example of how Syrup and Eggs embodies that idea.

For snacks, there's a biscuit, cookie and bread, but the Everything Bagel ($4.75) is another must-try for me, piquing my interest for its toppings of cream cheese, apricot jam, jalapenos and rainbow sprinkles.

Chai Tea Pancakes are topped with orange cinnamon syrup, cashew cream and fresh fruit.

The daily pancake menu includes one sweet and one savory option, which can change seasonally, and there's a daily special stack. Right now, you can choose either the Orange You Glad It's a Poppy Pancake ($9) or Blue Cornmeal "Taco" Pancakes ($8.25). The citrus poppyseed cakes are topped with blueberry butter and sweet-chili sunflower seeds. The savory cakes are like cornbread-turned-pancakes topped with a poached egg, pickled peppers, crema, cilantro and a maple pico.

The special stacks are aptly named, with unique combinations served in a tower three cakes high. The cakes aren't huge, but they're really thick and substantial. Past creations include: Chocolate-covered cherry pancakes with hazelnut crunch and whipped honey mascarpone; pineapple upside-down pancakes with cinnamon pecans, brown sugar caramel and a touch of cherries and vanilla salt; and carrot cake pancakes with cashew cream, ginger syrup and toasted coconut. I think you can see what I mean by special.

THE ORDER

I was laser-focused on pancakes before I had even arrived, but choosing from my three options was harder than I imagined. Syrups and Eggs has declared Fridays its vegan day, so the special stacks each Friday are always animal-product free.

I don't typically choose vegan, but the option that day was calling to me: Chai Tea Pancakes with orange cinnamon syrup and maple cashew cream ($9.50). The server encouraged me to try the special, explaining the pancakes were made with mashed banana in place of oil and egg, and cashew cream in lieu of butter.

I took her advice, and was blown away by the pretty plate I was served. The chai pancakes were more dense and moist than typical pancakes, but the flavor had a wonderful spice to it. The orange cinnamon syrup drizzled over half of my stack was sweet but lighter than regular syrup. The orange flavor popped and was the perfect complement to the slightly sweet maple cashew cream on the other half. I'd never had cashew cream before (it's made from raw cashews soaked in water, then blended until it's a whipped consistency). In a word: phenomenal - fluffy and decadent with a touch of maple. Is it weird to say I'd go back to a restaurant just for its cashew cream? Because I totally would.

My friend ordered the Egg Pie special of the day ($7.50), along with a side of chorizo ($3.75). The farm-egg pie, nestled in a sturdy, flaky crust, was set just right, and in one bite, you could distinctly taste roasted peppers, white cheddar and pesto. The chorizo was a link sausage that tasted fresh with not too much spice. Both dishes required a moment of silence and closed eyes for savoring the first bite.

THE SERVICE

Our server was helpful, offering advice and explaining the menu. She checked in on us, but seemed to expect us to prefer a leisurely meal. If you're the type to clear out immediately after finishing eating, you might need to flag someone for your check. I wouldn't have thought twice about it if I had been out for Saturday or Sunday brunch vs. breakfast before work on a Friday.

THE VERDICT

Syrup and Eggs was as good as I had hoped it would be. I've already gotten into the habit of keeping an eye on their Facebook and Instagram feeds at the end of each week to see what spectacular pancake creation is up next. I predict this place is going to be hard to resist.

Contact Sara Jackson at saraj@timesfreepress.com or 423-757-6594.