Magnolia Pancake Haus Restaurant

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Make plans to dine at The Magnolia Pancake Haus restaurant located in San Antonio, Texas. Menus, maps, pictures, Schedule an event or catering.

 

About

Magnolia Pancake Haus Restaurant

Restaurant

 

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606 Embassy Oaks #100
San Antonio, TX 78216
Phone: 210-496-0828
Fax: 210-496-1210

Magnolia Pancake Haus – Medical Center
10333 Huebner Road
San Antonio, Texas 78240
Phone: 210 496-0828

www.magnoliapancakehaus.com

 

The Magnolia Pancake Haus Restaurant has quickly become San Antonio’s choice for the freshest handmade breakfast in town. Pancakes, waffles, omelettes and specialty breakfast made from scratch using the finest products available. Our sausage is custom blended to our specification, our Hams and Canadian Bacon are custom cured, the best you will ever taste. Our Old World Buttermilk Pancakes are recognized as the lightest and tastiest folk have ever eaten. One bite and you will agree these are the “World’s Best”! Magnolia Pancake Haus
From the quality of service to the a ingredients, there’s a lot more than the spelling that
makes this pancake house unique.

 

Restaurant

by Cathy Hastings
“So what makes this pancake house special?” I asked my associate when Magnolia Pancake Haus in San Antonio was recommended to me. My experience with restaurants that call themselves pancake houses has been that they all have pretty much the same menu, the same food, and the same exotic variations that inevitably mean the same canned pie filling. Hardly worth a trip out of my way to seek out.

My associate ponders this question. “Well…” (He’s still thinking how to put this) “All I can say is, everything is just a little bit better.” That was intriguing enough. Time to find out if it was true.

Apparently there’s a devoted clientele that agree. When I walked in the place was bustling, tables were loaded and servers were scrambling. I was at the end of the lunch peak so I was seated right away and my attentive server had a carafe of fresh coffee out in minutes. So far, so good – the service was going to be the first validation of that “little bit better” summation. Next was the table itself; linen napkins, quality flatware, fresh cream for the coffee. The menu was after that, all three pages of it, and that was just breakfast. You had all the standards on there: pancakes, waffles, French toast, and omelets. Then you had the specialty items – and for once, that doesn’t mean topping a plain pancake with canned pie filling and calling that adventurous. The “Apfel Pfannekuchen,” for example, is a real German-style pancake made with actual fresh apples and baked in the oven until it puffs like a soufflé. These are more trouble to make at home than most people are willing to put forth and for those that have had them, worth the drive to let someone else do it right.

RestaurantAnother was the Bananas Foster. I wasn’t sure what to expect from these, assuming that the restaurant would take liberties with the name, but somehow what I expected least was something that could truly be served au flambé for dessert. If you are the kind of diner that prefers sugar-free sorbet to crème bruleé, or orders a rich chocolate mousse and then complains because it’s sweet, don’t order the bananas foster. But if you are the kind of diner that takes a bite from either and then sinks back in the chair, eyes rolled back, making obscene “mmmmm” sounds and wishing you could bathe in it, you are in for a real treat. The sauce tasted like it had just been prepared tableside by a tuxedoed waiter – very rich, very decadent, and delectably permeated with spiced rum.

“No bottled ice cream topping here. The sauce on the
Bananas Foster Pancakes was authentic enough to be
served tableside, au flambé”

RestaurantFor the savory dishes, I tried “Joe’s Eggs” and was pleasantly surprised to see that it was made with fresh spinach instead of frozen, spicy sausage, and had a wonderful red pepper coulis that suggested of Tabasco without the heat. No matter what egg dish you try, however, the Applewood smoked bacon is the most essential component of the meal. This bacon is not a little bit better; this is light years beyond the standard fare. In fact I’d describe it as the best bacon I have ever had and now have a Pavlovian response every time I think about it. There are five other different signature meat choices, and over time I will try each of them as a separate side dish in addition to the bacon.

After the meal, perhaps because I was too full to get out of the chair, I had the opportunity to chat with the owner, Robert Fleming, and ask him about his philosophy and vision for the restaurant. Robert grew up in the restaurant business in Chicago, then married his German-born wife Sheila and moved to Louisiana before Texas, which explains the regional and ethnic influences apparent throughout the menu. He was very passionate about what he wanted his restaurant to achieve.

“Our goal is to provide the highest quality customer experience, from the time they walk in the door until they walk out… We pay attention to every detail from the table service to the ingredients. We make everything fresh and use no high-fructose corn syrup, no hydrogenated oils, no msg and only organic flour…”

Well that explains the conspicuous absence of canned pie filling.

One of most intriguing things that make this restaurant unique is how elements usually restricted to fine dining are subtly merged into a casual family setting. For about $8 you can have a fabulous meal and not feel out of place in your cutoffs and flip-flops. Magnolia Pancake Haus has managed this so skillfully that when you ask the regulars what makes this place special, the only response may be, “Well… everything is just a little bit better.”

Magnolia Pancake Haus is located in the Embassy Oaks Shopping Center at Highway 281 and Bitters Rd.
Open 7:00 am to 2:00 pm every day. Breakfast served all day, lunch menu available. Phone: (210) 496-0828.


Menu

Sample Menu


Chef

RestaurantChef/Owner Robert Fleming

Food and cooking have been a natural for passion for Robert Fleming from an early age. As the second of seven children Robert was drafted as the family cook when his mother (who learned at the hand of the esteemed Antoinette Pope) was ordered to bed rest during the last trimester of her pregnancy with his youngest sibling (also a chef). At the age of nine he dutifully took step by step instruction from his mother and learned to prepare such classics as stuffed pork tenderloin, classic marinara sauce, and braised brisket of beef and Roast leg of lamb. The flavors as well as the ability to taste and eat as he went along would cement a life’s passion.

At 14 years old Robert secured a job as a dishwasher in one of Chicago’s largest Greek Steakhouses. Quickly endearing himself to the chef’s who worked the line , Robert found himself being drafted to assist with preparation tasks such as butchering ducks for cooking, cleaning and prepping live lobsters and piping Pomme’s Duchess for the evening’s service. Pretty heady stuff for a high school kid. The work was hard and the girls were more fun so Robert took a break from this for his last two years of high school, though he was never very far from the kitchen.

In 1973 Robert came to San Antonio to attend St Mary’s University. A job posting for cafeteria help brought him back into the kitchen and sent him down the road to a full time career in the Hospitality industry. Quickly realizing he liked cooking more than studying he took the advice of his then mentor and transferred to culinary school at Harper College back home in Chicago. Completing their 2 year program in just 14 months Robert quickly caught one with one of Chicago’s large restaurants and became Company chef and a General Manager at 22 years old. Sensing that he needed to broaden his horizons Robert was recruited into the Hyatt Hotel system and became General Manager of the Fine Dinning restaurant at the Hyatt Regency Louisville. After a stint with Hyatt he was recruited to become the Food & Beverage Manager for the Sheraton Plaza Chicago and returned home to Chicago to lead the F&B efforts of that busy Michigan Avenue Hotel.

It was 1982 and the warm climate of San Antonio beckoned for Robert to return and so he did. A brief stint as the assistant F&B at the St. Anthony Hotel and the on to opening Cyrano’s restaurant as Chef and GM from there Robert went on to open Potpourri a New Orleans Bistro as General Manager. It was during that stint that Robert Meet and Married his life partner Sheila and they have been married20 + years.

In 1984, the ownership bug bit and Robert decided to open Steamer’s Café a Cajun Creole Bistro. Steamers was a popular success bringing the then hot Cajun Creole Cuisine to San Antonio. Steamers enjoyed a 4 year run until the economy crashed in Texas in 1988. Robert and his young family were economic refugees and found that a return to the Hotel Industry was just what was needed. Recruited as the F&B at the busy Sheraton Airport Hotel in Minneapolis, Robert quickly rose to the position of General Manager. In 1994 Robert joined Remington Hotel Corporation as General Manager for their Minneapolis Sheraton property and quickly was assigned more responsibility as and Area GM. In 1996 he was promoted to VP of Operations for the Mid- west and West coast properties. A portfolio of Full Service Radisson, Hilton, Holiday Inn Select and Ramada Plaza properties kept him on the road 40+ weeks a year. In Late 1998 a portfolio sale brought a downsizing and an opportunity to control his future. With a generous severance package and a desire to be his own boss a return to San Antonio was in the offing.

One of the lessons learned from many years on the road and in Hotels was that people love a great breakfast. During a visit to San Antonio and an attempt to eat Sunday breakfast at a well know San Antonio restaurant, the Flemings arrived at 10:35 in the Morning only to be told that breakfast ends at 10:30 Sharp! Robert’s wife Sheila still recalls that “you could see the light bulb go on over his head just like a cartoon!” and the idea for The Magnolia Pancake Haus was born.


Contact

San Antonio
606 Embassy Oaks #100
San Antonio, TX 78216
Phone: 210-496-0828
Fax: 210-496-1210


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Map

San Antonio
606 Embassy Oaks #100
San Antonio, TX 78216
Phone: 210-496-0828
Fax: 210-496-1210

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Magnolia Pancake Haus – Medical Center
10333 Huebner Road
San Antonio, Texas 78240
Phone: 210 496-0828


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