July 29, 2011 at 1:45PM by Rebecca Joy
Sixty years ago in the neighborhood of Dinkytown, Minneapolis (yes, that's what it's called), there was only an alleyway. Today, there's Al's Breakfast, a squat and beloved diner, not far from the University of Minnesota. Inside Al's, co-owner Doug Grina whips up large batches of plate-sized buttermilk pancakes that make the tiny diner a breakfast haven to all those who know it or happen to stop in. You probably don't have 33 years to practice perfecting your pancakes, which is how much time Grina has put in behind the griddle (he figures he's probably touched a million eggs by now). But you can take advantage of some of that hard-won wisdom. Here, Grina cuts down his recipe for the home chef and offers a few tips gleaned from the past few decades. We took the trouble to test it out ourselves, in our own griddle-less kitchen. Your pancakes may not be as perfect as Al's, but here's how to get them pretty damn close.Read more: http://www.esquire.com/blogs/food-for-men/diner-pancake-recipe-072911#ixzz1TpAdWpKi
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