Recipe Remake: Clinton St. Pancakes
NYC's most beloved pancakes without the wait
There is nothing better than a great pancake, especially when it’s filled with blueberry goodness and topped with maple butter. I think we can agree that Clinton St. Baking Company’s pancakes are one of the best in NYC… they’re fluffy, chewy, crispy, and the perfect level of sweetness. The wait is long for the infamous breakfast items, but luckily, you can now recreate it at home, and have it for breakfast, brunch, or even dinner!
Here’s What You’ll Need: (makes about 8 pancakes)
Pancake Batter:
2 cups all-purpose flour
2 tsp baking powder
¼ cup + 2 tbs sugar
1/2 tsp salt
3 large eggs, separated
1 1/2 cups whole milk
6 tbs butter, plus butter for the griddle
1/2 tsp vanilla extract
1 cup blueberries
2 tbs powdered sugar
Maple Butter:
1/2 cup maple syrup
4 tbs salted butter
Blueberry Compote
1 cup blueberries
Squeeze of Meyer lemon
2 tbs sugar
Directions:
Sift the flour, baking powder, sugar and salt into a large bowl.
Whisk together the egg yolks, milk, melted butter and vanilla until combined.
Whisk the wet ingredients into the dry
In another bowl, whip the egg whites to medium peaks, being careful not to over whip. Then, combine with batter!
Heat a griddle over medium-high heat and grease with butter. Drop a 1/4 cup of batter onto the griddle top. Add 2 tbs blueberries before flipping the pancake. Flip the pancake when bubbles have started to form on top and the bottom is golden brown, about 2 to 3 minutes. Cook the other side until golden brown and the pancake is fully cooked, an additional 1 to 3 minutes.
Continue until all of the batter is cooked.
Top with blueberry compote; powdered sugar, maple butter and enjoy!
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