Patchy pancakes at Grigons & Orr
Grigons & Orr
Cnr Queensberry & Chetwynd Streets
North Melbourne VIC
Open 7 days 7am – 5pm
Oh my goodness… the dearth of cafés open in the CBD and North Melbourne across Christmas has been ridiculous! How is a girl meant to get fabulous breakfasts??? Thankfully, I stumbled across Grigons & Orr last week – still open and operating. Wonderful….
I had such a beautiful breakfast there – I vowed to come back soon. Why? Because I had forgotten my camera and such good food deserves to be recognised in a blog!
So, back I trotted on Monday 2 January – the reason I tell you the date is because I think it may be significant – but more about that later…
First up a coffee….
They serve their coffees in cute mismatched, old style china – and they do good coffee. Apparently the barista is a bit of a perfectionist – which is good for us!
And here they are… the ricotta pancakes! The object of my desire…
But alas – they were not the same! Last week when I ordered them they came out delicate and moist with a lovely crunchyness around the edges. They were so yummy I was happily about to declare them to be in the running for the top 10 pancakes in Melbourne.
This time – however, they were quite tough – not very moist at all. They just didn’t cut it. They were OK as pancakes go – but my expectations had been set by my previous experience…
The reason I mentioned the date – is because Grigons & Orr was closed the day before on New Year’s Day (was there anything open at all??). Anyway – if you’re a pancake connoiseur – you know that pancakes are best served when the batter has had a chance to rest – preferably from the previous day. You make your batter the night before, let it rest in the fridge – and this results in beautifully tender and moist pancakes. Anyway – arriving at opening time the day after it was closed and ordering the pancakes may have been a folly! Maybe – the batter hadn’t had a chance to rest and that was the reason that the pancakes were not to the same standard… maybe…
But back to the pancakes – they are served with barbados cream and berry compote. Now, according to the web – barbados cream is made with double cream, yoghurt and dark or muscovado sugar. I personally don’t think Girgons & Orr make it to this recipe (which sounds beautiful). They must use whipped cream because it is quite light, fluffy and aerated – the same consistency as whipped cream. The original recipe sounds more appetising to me – because I think the double (pure) cream would add another layer of luscious richness. Nonetheless, the cream does add a lovely light, sweet richness to the dish.
The berry compote is fantastic – although the ratio could be better – as I ran out of compote before finishing the pancakes – which meant I had to ration my last few berries across many remaining bites of pancake! D’oh!! Also, one of the highlights was the perfectly toasted almonds – which successfully introduced a textural crunch that really lifted the meal.
So, overall – it was a pretty disappointing return visit – it’s not good when dishes are patchy or inconsistent. I’m not sure if it’s worthwhile risking another chance at the pancakes – although in the interests of random experimentation – it might be worthwhile to check them out another day… maybe the batter will have rested…
Although – I hope I don’t have to see this the next time….
Not a good look! Almost enough to put you off your pancakes…. almost….