Local chefs have city flipping for flapjacks; When it comes to breakfast, pancakes still rule.(WASHINGTON WEEKEND)

From: The Washington Times (Washington, DC) | Date: January 8, 2004 | Copyright information

Byline: Lisa Rauschart, SPECIAL TO THE WASHINGTON TIMES

Amid the flurry in Colorado Kitchen's tiny kitchen during weekend brunch, chef Gillian Clark keeps a watchful eye on one sizzling pan of pancakes, an island of calm in an increasingly active sea.

"You have to nurse them," she explains, simultaneously whisking Hollandaise sauce for eggs Benedict and frying doughnuts. "You can't just leave them to it."

Pancakes, you say? Aren't they the original set-it-and-forget-it winter comfort food, one that you can mix up in a hurry from a box sitting in the back of a kitchen ...

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