^
Keep Dallas Observer Free
4

100 Favorite Dishes, No. 83: The Blueberry Ricotta Pancakes at Smoke

To prepare for this fall's Best of Dallas® 2012 issue, we're counting down (in no particular order) our 100 Favorite Dishes. If there's a dish you think we need to try, leave it in the comments or email Scott.

"The best pancakes of my whole life!"

That's what many people have heard me scream after they innocently ask where they can find a good brunch in town. After I calm down, I explain that Tim Byres' Smoke in Oak Cliff is the location of my top recommended brunch in town. I tell them that it's kind of a big deal. Then I demand that they politely encourage them to go with a friend, order the Smoked Brisket Cornbread Hash and the Heavy Handed Blueberry and House Made Ricotta Cheese Pancakes with Vanilla Poached Apricots and Cream, and split 'em.

I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Dallas and help keep the future of Dallas Observer free.

These pancakes are like cake you can eat for breakfast, guilt-free. And what's brunch if not for the careless consumption of carbs without shame? Studded with blueberries and plump apricots, they're topped with a dollop of freshly whipped cream. It's enough to make a grown woman cry. Try them immediately.

Hungry for more? Check back every morning for another dish, and download our Best Of App for Android and iPhone for more picks on the go.

No. 100: The Cleaver and Block Burger at NHS Tavern No. 99: The Bone Marrow at the Meddlesome Moth No. 98: Arepas at Zaguan Latin Cafe No. 97: Jalapeno Poppers at City Tavern No. 96: Elotes: Everywhere No. 95: Dan-Dan Noodles at Royal China No. 94: Smoked Ham Mac and Cheese at The Porch No. 93: Chicken and Waffles at Jonathon's Oak Cliff No. 92: Regina Margherita At Cane Rosso No. 91: Devils On Horseback At The Chesterfield No. 90: Ginger Soy Baby Back Ribs at Tei Tei Robata No. 89: Croissants From Rush Patisserie No. 88: The Reuben At The Cock & Bull No. 87: The Brisket at Pecan Lodge No. 86: The Roast Chicken At Bolsa No. 85: Chicken-Fried Egg at Union Bear No. 84: Brisket Tacos At Manny's

Keep the Dallas Observer Free... Since we started the Dallas Observer, it has been defined as the free, independent voice of Dallas, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Dallas with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the Observer community and help support independent local journalism in Dallas.

 

Join the Observer community and help support independent local journalism in Dallas.