She’s passionate about food and proud of her Puerto Rican lineage. He’s passionate about people and a former concierge at some of Seattle’s finest hotels. Together, Sheena Lee Fuson and Jesse Lee Marshall make a cute couple, dressing as soda jerks and selling sweet (and savory) pancakes on sticks out of a tangerine-colored mobile kitchen.
My Sweet Lil Cakes is one of the newest food trucks to hit the Seattle streets. On weekdays, Lil Cakes is parked in a lot across from Li’l Woody’s in Capitol Hill, strategically located to appeal to passers-by as they make their way to work or play downtown. As they build their business, Sheena and Jesse plan to take their pancakes to festivals, farmers markets, and special events.
The pancakes are cooked to order, taking about five minutes to appear and starting at five dollars apiece. Many have matching sauces for dipping, making them an interactive eating experience. Flavor combinations are interesting, ranging from a savory Cornbread, Cheddar, Jalapeno & Cilantro to a sweet Green Apple & Caramel with Pecans.
These pancakes are a snack or meal to go, albeit a little challenging to eat, as you can’t easily slide the food along the stick. Sheena and Jesse say that’s alright, as you can eat it like it’s corn on the cob. Their positive and playful attitude makes My Sweet Lil Cakes a carnival of fun and a funhouse of friendliness. While open for breakfast, I can see this food truck someday serving as a fantastic late-night stop for post-party munchies. Right now, read on to see a variety of the pancakes and scenes from the My Sweet Lil Cakes truck.
The Free Range Chicken & Waffle ($5, 2 for $8) comes with a dipping sauce of maple butter.
The Green Apple & Caramel with Pecans ($6, 2 for $10) is a balance of flavors and textures. To its right is a butter crisp, which comes with an order of Sheena’s Hush-Hush Chai Tea ($4), boldly spiced with ginger, clove, and cinnamon.
Red Velvet Buttermilk with Dark Red Cherries ($5, 2 for $8) has plump, juicy cherries and sweet cream cheese.
Here are the three current types of sweet pancakes. On the left is the Blueberry Lemon Ricotta ($5, 2 for $8), which is served with honey lemon syrup.
Some like the Beer and Hickory-Smoked Bacon ($6, 2 for $10) plain or with maple syrup, but mustard is another pairing.
Chorizo, Seasonal Bell Peppers & Melted Cheddar Cheese ($6, 2 for $10) is served “dirty,” with the excess baked batter still attached. You can order your pancakes “clean,” but why miss out on the crispy goodness?
Inside the Chorizo, Seasonal Bell Peppers & Melted Cheddar Cheese
Sheena cooking in the confines of the food truck’s little kitchen.
A look at the griddle in action, here with a full slate of sweet pancakes waiting for more batter.
The truck comes in a tangerine color that will brighten up even a gloomy Seattle day.
(Originally published at Serious Eats on March 7.)