Michele Galloway and her husband, Dale, both teach in Cherokee and both love breakfast food. “Breakfast reminds me of weekends spent with my grandparents when I would wake up smelling biscuits, gravy, bacon, and eggs,” she says. “We would all pile into the kitchen and eat and talk about our adventures at Grandma and Grandpa’s house.”
When Galloway wants to revive those memories, she heads to Peter’s Pancakes, a small, family-owned restaurant on the Oconaluftee River. Galloway is partial to the pancakes, which “are light in texture and have a wonderful, homemade taste. They will make them anyway you want them — with blueberries or pecans, a short stack or tall, or even multigrain.”
Her 13-year-old son, Aidan, orders Huevos Enrique (Eric’s Eggs). The dish, created by the restaurant’s operator, Eric Hooper, is a large omelet with sauteed potatoes and onions, sweet peppers, bacon, cheese, salsa, sour cream, and jalapeños on the side.
Peter’s Pancakes & Waffles
1384 Tsali Boulevard, Cherokee
(828) 497-5116
Don’t miss:
The Huevos Enrique, a loaded omelet.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
For the owner of The Country Biscuit, welcoming diners is the fulfillment of a decades-long dream. And diners’ dreams come true when they try the glazed biscuit doughnut holes.
Black bears are the embodiment of North Carolina’s adventurous spirit, immense and wild.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
