Clinton St. Baking Co. Pancakes & Maple Butter Please
Rx for the perfect pancakes? Make this recipe and thank me later.
- 4 Cups All Purpose Flour
- 1 Tbsp. Baking Powder, Plus 1 tsp.
- ½ Cup Sugar
- 1 tsp. Salt
- 6 Large Eggs, separated
- 3 Cups Whole Milk
- ¾ (12 tablespoons) unsalted butter, melted, plus 2 teaspoons unmelted for the griddle
- 1 tsp. vanilla extract
- 2 ½ Cups blueberries or sliced bananas and 1 cup chopped walnuts
- ½ Cup Confectioners’ Sugar or Cinnamon Sugar for dusting
- Maple Butter (see below)
1. Measure and sift all the dry ingredients into a large (preferably stainless-steel) mixing bowl: flour, baking powder, sugar, salt.
2. In another bowl, whisk together the yolks, milk, melted butter, and vanilla until combined. Whisk the wet mixture into the dry mixture. The result should be slightly lumpy, yet combined to form a batter.
3. Whip the egg whites in a medium mixing bowl until they reach medium peaks (soft in the middle). You can either whip them by hand with a whisk, or put them in the bowl of an electric mixer to whip. Be careful, you don’t want to overwhip the egg whites.
4. Gently mix half of the whipped whites into the batter with a large rubber spatula. Then gently fold the remaining half into the batter. Remember: this batter should be slightly lumpy and have large parts of egg whites not fully incorporated, it should look like whitecaps in the ocean with foam on top. (The batter will last a few hours in the fridge without deflating too much).
5. Heat a griddle – either an electric griddle, a stovetop griddle, or a big fat pan – to 350 to 375. Grease the hot griddle with the remaining butter. Drop ¼ (approximately 4 tbsps) of pancake batter on the griddle and cook to set. Add 1 tbsp. blueberries or sliced bananas and 1 teaspoon walnuts before turning the pancakes. Never add the fruit to the mix, always add the fruit to the pancakes once they’re on the griddle. When you see bubbles start to form on the top, life the pancake halfway up to see if it’s golden brown and crispy on the edges. If ready, flip the pancake.
6. When the pancake is golden brown on both sides, remove with a spatula. Repeat with the remaining butter and filling, cooking several pancakes at a time. Garnish with confectioners’ sugar for the blueberry pancakes, cinnamon sugar for the banana-walnut. Serve warm with Maple Butter.
Warning: This recipe lasts in the fridge for up to two months. You might find yourself turning into the dad from My Big Fat Greek Wedding, swapping out Windex for Maple Butter.
- 1 Cup real maple syrup (prefer grade B organic)
- 2 Cups (16 Tbsps.) cold unsalted butter, cut into cubes
1. Heat the maple syrup over medium heat.
2. Add the cold butter to the warm syrup by whisky in a few cubes at a time until the sauce is smooth and all of the butter is incorporated.
3. Turn off the flame and keep the sauce in a warm place until ready to serve. It will keep for at least two months in the refrigerator. Never boil the syrup.
4. EAT YOUR FACE OFF.