Baked pancakes may just now beginning to trend, but at The Original Pancake House, which started in Portland, Oregon, the fluffy gems have been served since the 1950s. General counsel and corporate chef Jon Liss said that they make oven-baked soufflé pancakes because they’re entirely unlike grill-based pancakes. “Baked pancakes have no leavening, achieving their size precisely because they are oven baked,” said Liss. “Both of our soufflés use the same German batter and our own recipe from a traditional concept. The Dutch Baby is served like a bowl, with whipped butter, lemon wedges and powdered sugar for the customer to add to taste—no maple syrup, please; while the Apple Pancake is a dome of cinnamon-sugar-glazed, lightly sautéed Granny Smith apples.”