Polly’s Pancake Parlor in Sugar Hill, NH, founded in 1938, is the premier pancake spot in New England. They make their own maple cream and maple sugar, grind the organic grains for their buckwheat, corn, and whole wheat pancakes, and make a stupendously good topping, known as Hurricane Sauce, of apples cooked in maple syrup and butter. There are only two negatives that we can think of: it’s very popular but seats only 65, and it closes from October until spring. And that’s about to change.

When Polly’s closes for the season next week, construction will begin on a new, larger Parlor building to replace the old one, originally constructed in 1830 as a carriage shed. Work will be finished in time for their usual spring opening, after which Polly’s will begin year-round operation. We’re already planning our next visit!