Hot Cakes

White Chocolate Miso Oatie Cookie: It took 6 test batches, but we finally landed on the fall themed oatmeal cookie of our dreams! Brittany had a very specific flavor profile in mind when developing this cookie. She wanted to enhance the comfort of a good old oatmeal cookie with the salty complexity of miso, which adds a delightful umami powered punch - almost butterscotch like in flavor. Little pockets of Valrhona white chocolate and crunchy toasted pepitas add the texture we’re all looking for in a classic oatmeal cookie. This cookie is EXCELLENT as a warm cookie selection. Our dry burned caramel, as well as the seasonal pumpkin toffee sauce are both great options to substitute when requesting this warm cookie style 🍪⁠⁠⁠⁠⁠⁠

A molten chocolate cake experience exclusive to our S**o location, mix & match your choice of 3 mini ooey-gooey molten cakes along with toppings, sauce, and ice cream! Sample for yourself or share with friends & family 🍫

Honey Apple Crisp: A blend of Washington apples are combined with Sauce Master Sean’s salted honey caramel and warm autumnal spices, then baked to bubbly perfection underneath a scattering of buttery brown sugar oats. Paired with a scoop of Lopez vanilla ice cream - this dessert is basically a hug in dessert form! We will be launching with the cosmic crisp apple variety, and then rotating in whatever the local farms are picking throughout the season!

Caramel Apple Jack Boozy Milkshake: The beloved combination of caramel and apples, featured heavily on our 2024 fall menu, is in full effect here in this season’s boozy milkshake offering. Tennessee Whiskey is infused with the flavor of crisp green apple, and balanced out with our rich, dry burned caramel. A sprinkle of cinnamon toffee and our house made apple chips finishes this nostalgic, grown-up treat 🍏🍬⁠⁠⁠⁠⁠⁠

Pumpkin Spice Molten Cake: This time of year is all about chocolate, Hallow-candy, and pumpkins, which coincidentally can all be found in our October’s cake of the month! Back for its third year, the wildly popular Pumpkin Spice Molten Cake captures everything that we love about pumpkin pie - a seasonal treat that everyone starts to crave this month, along with all things pumpkin 🎃. Our dark decadence cake is filled with a creamy pumpkin pastry cream, which holds up beautifully against robust dark chocolate. On the side we have our salted caramel sauce, spiced candied pepitas, and of course vanilla bean ice cream.

Apple Chaider: It’s getting a bit colder out and we’re ready for all of the hot apple cider! Steamed with our own dry burned caramel sauce and chai masala from our friends at Jaipur Chai in Fremont. We like this as is, but a lil’ shot of rye whiskey or rum is a great option to liven up this warm fall sipper, should you feel so inclined 😎

Chef Brittany here, sneaking into our social media account to wish our beloved operations director Austin a very happy birthday! Austin is the voice of every Instagram post and behind the camera of every beautiful picture. He packages and ships off every wholesale order. He spends countless hours on a ladder, making sure our vinyl menu is perfect. He fixes every broken sprayer hose and leaking AC unit. He power washes our pergola and unclogs drains. He is the calm and supportive person everyone at this company turns to when they need to vent. These are just a few of the things he handles here. He is the beating heart of Hot Cakes, and we just had to give him a shout out today. Happy birthday Austin! 🎂

The Bart Simpson Shake: Candy bar milkshakes have become an October Hot Cakes tradition, and this year’s incarnation might be the best yet. BOH team member Carrie developed a pretty spot on homemade butterfinger recipe using ingredients that are found in nature that we can pronounce! When blended up with Lopez Island Creamery vanilla bean ice cream, it gives us all the 90’s Bart Simpson butterfinger blizzard nostalgia that both kids and grown ups will love this Halloween season! Grown ups can (and should) be encouraged to add a shot of whiskey!⁠⁠⁠⁠⁠⁠

Spooky season is here! As such Chef Brittany has put together monthly specials in the spirit of the season! With a mixture of old HC haunts and a brand new special, we couldn't be more excited to put these on our dessert line-up in combination with our newly launched fall menu. All 3 shops will have our newest specials ready to taste and share starting today 👀🎃👻⁠⁠⁠⁠⁠⁠
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This Sunday! Join us at our newest restaurant within S**O UrbanWorks for a dog adoption event with our friends Dog Gone Seattle! We are SO EXCITED to meet dogs in need of loving homes and shower them with all of the treats, cuddles, and love they can handle ❤️

Copy the link below to RSVP 🐶🐕💗⁠
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https://www.facebook.com/share/Cvw5v7P5KerJurBH/⁠⁠⁠⁠⁠⁠
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Sticky Toffee Pumpkin Cake: This indulgent fall dessert combines the flavors of fall with the richness of a classic sticky toffee pudding. We start with a tender brown butter pumpkin cake, then drown it in a warm and buttery pumpkin spiced bourbon toffee sauce. Finished with a big scoop of vanilla ice cream, maple spiced pecans & pepitas, and a sprinkling of cinnamon toffee. It’s sticky and gooey and decadent - all things we specialize in here at Hot Cakes! ⁠⁠⁠⁠⁠⁠

Fall Menu Launch: Not sure if we are more excited for the fall menu or the arrival of sweater weather. One thing is for certain though in the PNW- fall is quickly approaching. Full of local PNW staples like apples and pumpkin, this menu is centered around our favorite fall comforts. You’ll be happy to hear that several CLASSIC Hot Cakes recipes are back, as to be expected this time of year! Stop on by & let us know what you think of all of our newest seasonal offerings! 🍂🎃🍏

For a full look at what was added to our menu take a look at our story or check out the highlight section of our profile

Blackberry Shake: Locally picked, Camano Island blackberries (thanks Kevin & CaraMia!) are the star of this month’s shake special. Blackberry pie was a childhood favorite for many of us who grew up in the Pacific Northwest, and Chef Brittany wanted to capture those summer memories in a shake. The bold, jammy sweetness of perfectly ripe blackberries and buttery brown sugar oat streusel really shine here - thanks to a late blackberry bloom summer is not over yet ☀️⁠⁠⁠⁠⁠⁠

Watermelon Margarita: We spent the past few weeks cutting, pureeing (and sampling 🤫) summer watermelon at its peak to create THE most refreshing margarita. So simple and naturally sweet, with a touch of organic agave and fresh lime - cheers to summer 2024 and to our Ops Director who has been asking for a watermelon margarita for the past 3 years running!⁠⁠⁠⁠⁠⁠

Milk & Cookies Molten Cake: 🍪 This after school snack inspired molten cake contains a creamy vanilla bean custard, perfect for dunking cookies into. We’ve got not one, but TWO different cookies on the side: our salty cocoa sable crumb, and a tender, chewy mini chocolate chip cookie. Summer may be drawing to a close, and school may be back in session, but we’ve got good news! We will be running this month’s molten cake special on our happy hour menu, so kids of all ages can drop by after class (or work), and try this cake at a discounted price! ⁠⁠⁠⁠⁠⁠

🎉 Get ready for a chocolate-filled party! 🍫 Join us at our Grand Opening - Hot Cakes S**o on Sept 7th for $9 molten cakes & $12 boozy shakes! 🍹🎉

Usually we’d be discussing the PNW apple and plum season at this point, but Chef Brittany is not ready to say goodbye to summer. September is hitting a bit of a refresh for us with a new cake, shake & cocktail! While the ever popular Blackberry Lavender Molten Cake is leaving, we do have a new blackberry dessert debuting to round out the end of those long and restless summer days. New monthly specials can be found at all 3 restaurants starting today! ☀️ ✏️⁠⁠⁠⁠⁠⁠
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