You may be familiar with Blue Duck Tavern, one of Washington D.C.'s top spots for power diners at lunch dinner. Located at Park Hyatt Washington, we're excited that Blue Duck Tavern is now serving a Southern-inspired, farm-to-table breakfast!
With the help of more than 65 regional purveyors, Executive Chef Sebastien Archambault's menu reflects his French roots kindled in the American South - delivered to the U.S. capital. That's why guests will find Southern products on the menu, from pecans and watermelons, to South Carolina peach compote and Anson Mills Toasted Stone Cut Oats. With free Wi-Fi and valet parking, Blue Duck Tavern is the perfect spot for a morning meeting or early gathering of friends, with breakfast served from 6:30 to 10:30 a.m. daily.
Can't make it there right away for the mouth-watering croissants, pastries, French toast, or Eggs Benedict with Pork Belly and Sauce Choron? Here's Chef Archambault's recipe for Blue Duck Tavern's new skillet pancakes to try at home. The beer is the secret!
Clemson-Style Stacked Pancakes
Makes 6 pancakes
Whisk together the flour, eggs, beer, butter and orange zest. Let sit for two hours at room temperature. Scoop batter into a skillet pan on average heat for approximately five minutes or until little holes start forming on top of pancake. Flip cake over and let cook for three minutes or until little holes start forming on this side.
Garnish with whipped cream and fresh berries. Serve with Blis Maple Syrup.