Kabb

Comfort breakfast staples are well-advertised in Shanghai brunch establishments, at least outside of the flashy brunch buffets offered at high-end hotels. Word of the banana pancakes at Kabb were thrown around enough in Shanghai expat publications that it beckoned a try.


Located in the lanes of Xintiandi, Kabb provides an excellent spot for al fresco dining on the cooler, more temperate Shanghai days. Perfect for people watching (mostly laowai), it is a nice setting for a lazy brunch.

The idea of pancakes was thrilling. The actual plate was not.


The stack was large at four high, but plain. The menu description was misleading because all that was delivered was a stack of plain pancakes with a few slices of banana. The pancakes were on the dense side, though offering a somewhat decent medium to absorb any liquid. Most of the flavor lay in maple syrup. Not exactly a breakfast I would ever run back to spend 70RMB on.

Also slightly disappointing was the spinach frittata with a slice of bread and potatoes cooked with ham. The spinach and feta mixed with egg only existed in the top half of the frittata. It seemed like the bottom layer of the frittata was just plain egg and all the flavorful bits were poured on the top half instead of being equally distributed. The potatoes were slightly on the oily side.


The plates are large and filling for what you get, but the food is nothing special, especially for what you pay (though you are in Xintiandi). Kabb better serves as a spot to have a coffee or a drink in a more trendy setting.

Kabb. Unit 1, Bldg 5, North Block, Xintiandi, Lane 181 Taicang Lu, Xin Tian Di, Shanghai. Near Madang Lu. Metro Line 1 Huangpi Nan Lu Station. 太仓路181弄新天地北里5号楼单元1室 近黄陂南路, 地铁1号线黄陂南路站

Light and Fluffy Buckwheat Breakfast Pancakes

Using buckwheat instead of regular flour results in a taste that is more earthy. It is also valued because it can be used as a gluten-free alternative. The model pancake for comparison are the homemade ones fresh from the griddle from an American diner. Several buckwheat pancake recipes have been tested in vain resulting to dense discs of buckwheat dough. The tried and tested trick to making anything lighter is to separate the eggs and whip the egg whites to soft peaks and folding into the mixture.

The buckwheat pancakes are incredibly light and fluffy. After eating two, the stomach does not feel weighed down by a rich pancake and you are left feeling very satisfied. A light drizzle of the best maple syrup is the perfect way to top off the pancakes.

Blueberry Buckwheat Pancakes
1¼ cups milk
4 large
eggs, separated
1 cup
buckwheat flour
dash of salt
3 Tbsp granulated sugar
1½ tsp baking powder
Butter or canola oil as needed for greasing pan
Small carton of blueberries

Separate eggs. Beat together milk and egg yolks. In a separate bowl, beat egg whites with a whisk or electric mixer until stiff but not dry.

Combine dry ingredients and milk-yolk mixture, stirring to blend. Gently fold in the beaten egg whites; they should remain somewhat distinct in the batter.

Add about 1 tsp. butter or oil to a preheated griddle or skillet. Add batter by heaping Tablespoon, making sure to include some of the egg whites in each spoonful. Sprinkle with blueberries. Cook until lightly browned on the bottom, 3 to 5 minutes, then turn and cook until second side is brown. Serve, or hold in a 200° oven for up to 15 minutes.