Skinny Pancake Opens at Burlington International Airport | Food News | Seven Days | Vermont's Independent Voice

Seven Days needs your support!

Skinny Pancake Opens at Burlington International Airport 

Side Dishes

Published March 13, 2013 at 7:09 a.m.

The Skinny Pancake at the Burlington International Airport
  • The Skinny Pancake at the Burlington International Airport

To call the Skinny Pancake in the Burlington International Airport an “outpost” or “satellite” of the Skinny Pancake in Burlington and Montpelier wouldn’t do it justice. With a cozy alcove of salvaged-wood tables, an L-shaped marble-and-wood counter, a full bar, and several craft beers on tap — including the Alchemist Brewery’s Heady Topper — the place appears even airier and more elegant than its urban counterparts.

Vermont’s third Skinny Pancake opened in the airport’s north terminal on Saturday after “a long night” of final prep, says Benjy Adler, who co-owns the growing chain with his brother, Jonny. A second location in the south terminal is likely to open next week. So far, the company has hired 28 people to staff the two spots and a Chubby Muffin counter that opened in the departure lounge a few weeks ago.

Topped with the words “Local • Really,” the lengthy, bilingual (English and French) menu sports breakfast selections heavy on eggs, Cabot cheddar and Vermont Smoke and Cure bacon. Sweet and savory crêpes anchor the lunch and dinner menu, among them the familiar Hot Apple Crispy, with local apples, honey and whipped cream, and the Johnny Crêpe, with locally raised pulled pork, cheddar, caramelized onions and house barbecue sauce tucked into a Butterworks Farm-cornmeal crêpe. (Both cost about 25 percent more at the airport than downtown.)

Other noshes include salads; panini; a local cheese board; pork wontons stuffed with locally raised pig and local root slaw, served with a spicy apricot dipping sauce; poutine with Maplebrook Fine Cheese cheddar curds; and a Vermont Salumi sausage sandwich with onions, peppers and mustard.

Bar staff tap Vermont-made spirits for several signature cocktails, including an Elder Negroni with Barr Hill Gin. Let’s hope everyone makes their flights on time.

Got something to say? Send a letter to the editor and we'll publish your feedback in print!

More By This Author

About The Author

Corin Hirsch

Corin Hirsch

Corin Hirsch was a Seven Days food writer from 2011 through 2016. She is the author of Forgotten Drinks of Colonial New England, published by History Press in 2014.


Comments are closed.

From 2014-2020, Seven Days allowed readers to comment on all stories posted on our website. While we've appreciated the suggestions and insights, right now Seven Days is prioritizing our core mission — producing high-quality, responsible local journalism — over moderating online debates between readers.

To criticize, correct or praise our reporting, please send us a letter to the editor or send us a tip. We’ll check it out and report the results.

Online comments may return when we have better tech tools for managing them. Thanks for reading.

Keep up with us Seven Days a week!

Sign up for our fun and informative

All content © 2023 Da Capo Publishing, Inc. 255 So. Champlain St. Ste. 5, Burlington, VT 05401

Advertising Policy  |  Privacy Policy  |  Contact Us  |  About Us  |  Help
Website powered by Foundation