Clinton St Bakery Pancakes Recipes

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CLINTON ST. BAKERY PANCAKES



CLINTON ST. BAKERY PANCAKES image

Categories     Berry

Number Of Ingredients 10

4 cups all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
3/4 cup sugar
1 teaspoon salt
6 large eggs, separated
3 cups whole milk
3/4 cup (12 tablespoons) unsalted butter, melted
2 teaspoons unsalted butter, unmelted for the griddle and lots more for serving
1 teaspoon vanilla extract
Maple syrup for serving

Steps:

  • 1. Measure the flour, baking powder, sugar, and salt into a large bowl. 2. In another bowl, whisk together the yolks, milk, melted butter, and vanilla until combined. Slowly whisk the wet mixture into the dry mixture just until combined. The resulting should be slightly lumpy yet still combined. 3. Whip the egg whites by hand with a whisk or in the bowl of an electric mixer until they reach medium peaks. You don't want to overwhip the egg whites. 4. Gently fold half of the whipped whites into the batter with a large rubber spatula. Then gently fold the remaining whites into the batter. Remember, this batter should be slightly lumpy and have large parts of egg whites not fully incorporated and 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 flat skillet - over medium to medium-low heat. Grease the hot surface with a teaspoon or so of the remaining butter. Drop 1/4 cup of pancake batter on the griddle. Now let it set. When you see bubbles start to form on top, lift the pancake halfway up to see if it's golden brown and crisp at the edges. If it is, flip the pancake and cook until golden brown on both sides. Remove to a plate with a spatula. 6. Repeat with the remaining batter and filling, adding more butter to the griddle as needed and cooking several pancakes at a time. Serve immediately with ample butter and maple syrup. Variations: If desired, you can sprinkle 1 tablespoon fresh or frozen blueberries or a couple slices banana and 1 teaspoon chopped walnuts onto the pancakes before turning them. Never add the fruit to the batter; always add the fruit to the pancakes once they're on the griddle.

NEIL'S PANCAKES



Neil's Pancakes image

Find out why the pancakes at Clinton Street Baking Company were voted the best in New York with this recipe from owner Neil Kleinberg. It comes from his "Clinton Street Baking Company Cookbook."

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Yield Makes 18 to 20 3-inch pancakes

Number Of Ingredients 11

4 cups all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
3/4 cup sugar
1 teaspoon coarse salt
6 large eggs, separated
3 cups whole milk
3/4 cup (12 tablespoons) unsalted butter, melted, plus 2 teaspoons unmelted for cooking
1 teaspoon pure vanilla extract
2 1/2 cups blueberries or sliced bananas and 1 cup chopped walnuts (optional)
1/2 cup confectioners' sugar or cinnamon sugar for dusting (optional)
Maple Butter for Neil's Pancakes

Steps:

  • Sift flour, baking powder, sugar, and salt into a large bowl.
  • In medium bowl, whisk together yolks, milk, melted butter, and vanilla until combined. Whisk yolk mixture into flour mixture until just combined; batter will be slightly lumpy.
  • Place egg white in the bowl of an electric mixer fitted with the whisk attachment, or whisk by hand, until medium peaks form. Gently mix half the egg whites into batter with a rubber spatula. Gently fold in remaining whites. The egg whites should not be fully incorporated into the batter.
  • Heat a griddle until hot, about 350 to 375 degrees. Add remaining unmelted butter to hot griddle. Add 1/4 cup pancake batter and let set. Sprinkle 1 tablespoon blueberries or sliced bananas and 1 teaspoon chopped walnuts, if using, over pancakes. When bubbles begin to form, lift pancake; if golden brown, turn. Cook until golden brown on remaining side.
  • Transfer cooked pancake to a plate and keep warm. Repeat process with remaining batter, fruit, and nuts. Garnish with confectioners' sugar for blueberry pancakes and cinnamon sugar for banana-walnut. Serve warm with maple butter.

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