In honor of National Pancake Day, I thought it was absolutely necessary to whip up a batch of pancakes for dinner tonight. I've been trying to cut back on carbs lately, so it's been a while since I've treated myself to pancakes.
My all-time hands-down absolute favorite pancakes are from Clinton Street Baking in NYC, and if you're a brunch person and live in Manhattan then you definitely know what I'm talking about. These pancakes are so fluffy and so delicious that people wait hours for a table. Admittedly, I've never actually made it there for brunch because it's just too crowded, but luckily they have the pancakes on their menu all day. Score one for the impatient bruncher :)
So I found the recipe for the notorious Clinton Street Baking pancakes and have been meaning to make them for a while now. The secret to their fluffiness is that the egg whites are whipped and folded in at the end. It's an extra step in the pancake-making process, but definitely worth the effort. LOVE!
Clinton Street Baking Pancakes
Serves 2 people
- 2 eggs, separated
- 1 cup buttermilk
- 5 tablespoons unsalted butter, melted and slightly cooled
- 1 1/3 cups all purpose flour
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Separate the eggs, putting the yolks in a large bowl and the whites in another bowl that’s large enough to accommodate an electric mixer.
- Add the buttermilk and melted butter to the large bowl with the yolks and stir to combine. In a third bowl, mix together the flour, sugar, salt, baking powder and baking soda.
- With a stand mixer or electric mixer, whip the egg whites until they hold soft peaks.
- Combine the egg yolk mixture and the dry ingredients and stir lightly until just combined. Some lumps are OK. Then add the whipped egg whites to the batter, and fold together gently until just combined. It’s OK if some of the whites aren’t fully incorporated.
- Melt a tablespoon of butter in a heavy large skillet over medium heat. Alternatively, you can use an electric griddle preheated to 375ºF. Add batter to pan/griddle to make whatever size pancake you want. When bubbles appear on the surface, flip the pancakes and cook 1-2 minutes more. Keep pancakes warm in an oven preheated to 175ºF.
- When serving, top pancakes with fruit, syrup, chopped chocolate, or nuts.