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Polly's Pancake Parlor

672 Route 117, Sugar Hill, NH - (603) 823-5575
Pancakes are made from stoneground flours or cornmeal, either plain or upgraded with shreds of coconut, walnuts, or blueberries. One order consists of a half a dozen three-inchers; and it is possible to get a sampler of several different kinds. They come with the clearest and most elegant maple syrup, as well as maple sugar and a luxuriously unctuous maple spread.
85% Approval Rating (28 votes)

Scorecard

5 - Overall: Legendary - Worth driving from anyplace
Overall: Legendary - Worth driving from anyplace
Maple Spread
Pancakes
Maple Toast
Apple Maple Crisp
Waffle

Highlighted Reviews

rating
Michael Stern - Photos (8)
Roadfood.com Editor
"Polly's is like fancy-grade maple syrup: sweet and rare, rustic and deliciously old-fashioned. It began in 1938 when "Sugar Bill" Dexter and his wife Polly converted the carriage shed of their farm into a tea room in order to showcase all the good things that could be ..."   [Read More]
rating
Rich Kaszeta
November 11, 2008
"Anyone that has had breakfast with me knows that I'm a pancake aficionado. I'm very particular about my pancakes (they must have the right flavor, texture, crust, and toppings), and if I find a proper pancake I'll go way out of my way for them. Which brings me to ..."   [Read More]

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Map & Web Site

672 Route 117, Sugar Hill, NH
(603) 823-5575

http://www.pollyspancakeparlor.com/

Hours & Policies

Seasons:Summer, Spring
Meals Served:Breakfast, Lunch
Operational Hours:Always Call Ahead!
Credit Cards Accepted:Yes
Alcohol Served:No
Outdoor Seating:No
Reservations Accepted:No
Delivery Available:No
Takeout Counters:No
Polly's offers its waffles made with one of several batters, including cornmeal and whole wheat. This is buckwheat, with walnuts added. Atop the waffle is a stupendous alternative to syrup or maple cream: maple hurricane sauce. That's apples stewed in maple syrup until tender. It was invented after the hurricane of 1938 when Polly's proprietor, Sugar Bill Dexter, found himself with a surplus of windfall apples.
"Polly's offers its waffles made with one of several batters, including cornmeal and whole wheat. This is buckwheat, with walnuts added. Atop the waffle is a stupendous alternative to syrup or maple cream: maple hurricane sauce. That's apples stewed in maple syrup until tender. It was invented after the hurricane of 1938 when Polly's proprietor, Sugar Bill Dexter, found himself with a surplus of windfall apples."
Michael Stern





Each order of pancakes at Polly's is six. But they come to the table three at a time, so the last few are never cold. These three are cornmeal, gingerbread, and blueberry.
"Each order of pancakes at Polly's is six. But they come to the table three at a time, so the last few are never cold. These three are cornmeal, gingerbread, and blueberry."
Michael Stern


A delightful gloss on cinnamon toast, made with maple sugar instead of cinnamon. You can have it made from Polly's white, whole wheat, dark rye, or oatmeal bread.
"A delightful gloss on cinnamon toast, made with maple sugar instead of cinnamon. You can have it made from Polly's white, whole wheat, dark rye, or oatmeal bread."
Michael Stern


Elixir of the gods of tree sap: maple cream. Its consistency is like that of peanut butter, making it eminintely spreadable on toast, waffles, or pancakes.
"Elixir of the gods of tree sap: maple cream. Its consistency is like that of peanut butter, making it eminintely spreadable on toast, waffles, or pancakes."
Michael Stern


A trio of blueberry pancakes, hot off the grill and glistening with butter ... waiting for a spill of maple syrup.  (Beth Molaskey photo)
"A trio of blueberry pancakes, hot off the grill and glistening with butter ... waiting for a spill of maple syrup. (Beth Molaskey photo)"
Michael Stern


Roadfooders who were on the Nashville tour will recognize Eric May, producer of the Roadfood documentary, at the far left. To his left are the crew: Lothar the sound man, Christian the cinematographer overseen by the waitress, then Karen the editor, and Friedrich the director. While some of them knew of maple as a fairly exotic import back home, they were wowed by what they tasted at Polly's.
"Roadfooders who were on the Nashville tour will recognize Eric May, producer of the Roadfood documentary, at the far left. To his left are the crew: Lothar the sound man, Christian the cinematographer overseen by the waitress, then Karen the editor, and Friedrich the director. While some of them knew of maple as a fairly exotic import back home, they were wowed by what they tasted at Polly's."
Michael Stern


Built around an early 19th-century barn, Polly's has expanded many times over the years.  It still retains its rustic charm.
"Built around an early 19th-century barn, Polly's has expanded many times over the years. It still retains its rustic charm."
Michael Stern


You cannot eat at Polly's in the winter; it closes in October and reopens when the sap starts running in the spring.
"You cannot eat at Polly's in the winter; it closes in October and reopens when the sap starts running in the spring."
Michael Stern



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