Four Meals Worth a Road Trip This Fall - Eater Boston
"Stepping into Polly’s Pancake Parlor is a bit of a time-warp. Fitting, as this beauty has been run by the Dexter family since 1938, and showcases some historic features from its earlier years as a tea house that also served pancakes to highlight the maple goodies produced on the family farm. Order up a heavenly pancake sampler. The platters (a full stack of six pancakes or a half stack of three) let diners customize their batters and add-ins. Pick from plain, buckwheat, cornmeal, gluten-free cornmeal rice, gingerbread, oatmeal buttermilk, and whole-wheat batters, and you can toss in blueberries, walnuts, shredded coconut, and chocolate chips. The flavor possibilities are basically endless. Gingerbread pancakes with walnuts? Cornmeal with blueberries? Yes please. The only downside is the approximately million return trips (maybe while hitting up the nearby ski resorts this winter) to try every possible pancake-and-add-in-permutation. Which doesn’t sound like a downside at all. A neat little quirk: the buckwheat, cornmeal, and wheat flours are ground on-site, and servers are the ones who griddle the pancakes before they hit your plate. Be sure to check out the restaurant’s shop to bring home pancake mix, maple syrup, and other goodies." - Nathan Tavares
