Richard Walker's Pancake House in downtown San Diego's Marina District has served scratch-made gourmet breakfasts from the ground floor of the Pinnacle Museum Tower on Front Street since 2006, when founder Richard Walker relocated the concept from Schaumburg, Illinois, to California. The kitchen bakes its signature apple pancake to order using Granny Smith apples and an imported pure-cinnamon glaze — a 10-to-20-minute oven process that fills the Front Street sidewalk with the same aroma that drives the brunch line at Cafe 222 a few blocks east. Recipes trace to a Swedish ocean-liner chef the Walker family brought into the fold when Victor and Everett Walker launched their first snack shops in Evanston, Illinois, in 1948, producing a menu of more than 100 items built on USDA 93-score butter, Grade AA eggs, hard-wheat unbleached flour, and heavy whipping cream. Baked omelettes — four eggs whipped to order and filled with produce from local farms — anchor the savory side alongside corned-beef hash made from slow-roasted beef with Idaho potatoes, a morning-protein format that parallels the egg-centric lineup at Broken Yolk Cafe in the Gaslamp Quarter. The flagship San Diego kitchen has since expanded to La Jolla, Del Mar, and Carlsbad under Richard Walker Jr., and the downtown location's catering program builds multi-tray breakfast spreads for San Diego Convention Center events south on Harbor Drive.