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Bite by Bite
Kathy Stephenson
Kathy Stephenson has been the food writer at The Tribune since 2000. A Utah native, Stephenson's first job was picking zucchini on her grandparent's Kaysville farm. Every Christmas, Stephenson's neighbors and colleagues look forward to getting a plate of her baklava. Last year, she gave away nearly 300 pieces.

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(Scott Sommerdorf | The Salt Lake Tribune) On March 19, The Lion House Pantry started serving breakfast weekdays from 7 a.m. to 10:30 a.m. Sourdough pancakes are a specialty. The starter for the sourdough came to Utah with the pioneers, via the great-great-grandmother of chef David Bench. Here, Bench poses with the sourdough pancakes, left, and a full breakfast of scrambled eggs, bacon, French toast and hash browns.
Breakfast with a history at The Lion House

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For the first time in its history, The Lion House Pantry is serving breakfast. Specialties include sourdough pancakes made from a starter that dates back to early pioneers and creme brulee French toast made from the popular Lion House dinner rolls.

Breakfast is available weekdays from 7 a.m. to 10:30 a.m. Regular lunch and dinner service continues as usual from 11 a.m. to 8 p.m.

"The pancakes are the same recipe that my family has used," said Executive Chef David Bench, whose great-great-great-great grandmother, Martha Robinson Blackam, came across the plains with the Martin Handcart Co.

The Pantry also is offering a unique creme brulee French toast using its famous Lion House rolls baked with eggs and a gooey caramel sauce.

All breakfast items on the a la carte menu cost $1.59 each. Other menu items include sausage, bacon, scrambled eggs, potatoes and oatmeal.

The Lion House Pantry • 63 E. South Temple, Salt Lake City; 801-539-3257

Copyright 2014 The Salt Lake Tribune. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

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