The Outer Richmond is not far to travel for farls, but our money is on the 
griddle cakes.

The former are flat triangles of griddle-cooked bread associated with 
Northern Ireland and, like its scones, are mainstays of John Campbell's 
Irish Bakery http://www.johncampbells.com/index.html on Geary. Though 
perfectly delicious, we're suckers for the puck-size griddle cakes ($2), a 
lesser-known item not listed on the bakery's website.

Outside, a gentle char gives the cakes texture and color, and the 
cinnamon-and-sugar crust conjures soothing visions of cinnamon toast. But 
the airy, chewy griddle cakes' singular texture murmurs of an English 
muffin gone blissfully light-headed.

Skillet-cooked breads have a lengthy history in Ireland, as doughs made 
from gluten-free grains like the country's indispensable oats cook more 
readily on a hot surface than in an oven. John Campbell's four-inch round 
griddle cakes, though, use the same tender, leavened dough as the bakery's 
focaccia.

Consider slicing them crosswise like a scone, then toasting. But we can't 
help but tear into them before they can get anywhere near a heat source.

John Campbell's Irish Bakery, 5626 Geary Blvd. (at 20th Ave.); 415-387-1536 
or johncampbells.com http://www.johncampbells.com/index.html
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Mon. 08 Mar '10
Dining | SAN FRANCISCO
 
Irish Breakfast
Wake up the morning with John Campbell's griddle cakes
 
John Campbell's
John's Campbell's Griddle Cakes
 
The Outer Richmond is not far to travel for farls, but our money is on the griddle cakes.

The former are flat triangles of griddle-cooked bread associated with Northern Ireland and, like its scones, are mainstays of John Campbell's Irish Bakery on Geary. Though perfectly delicious, we're suckers for the puck-size griddle cakes ($2), a lesser-known item not listed on the bakery's website.

Outside, a gentle char gives the cakes texture and color, and the cinnamon-and-sugar crust conjures soothing visions of cinnamon toast. But the airy, chewy griddle cakes' singular texture murmurs of an English muffin gone blissfully light-headed.

Skillet-cooked breads have a lengthy history in Ireland, as doughs made from gluten-free grains like the country's indispensable oats cook more readily on a hot surface than in an oven. John Campbell's four-inch round griddle cakes, though, use the same tender, leavened dough as the bakery's focaccia.

Consider slicing them crosswise like a scone, then toasting. But we can't help but tear into them before they can get anywhere near a heat source.

John Campbell's Irish Bakery, 5626 Geary Blvd. (at 20th Ave.); 415-387-1536 or johncampbells.com
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