Clinton street baking Co. Blueberry Pancakes

Have you ever been to NYC and gone to Clinton Street Baking Co.? If not, YOU NEED TO GO! Their pancakes are actually one of the greatest things you will ever consume. To me, they taste like the most delicious donuts BUT IN PANCAKE FORM! So it's amazing. I bought a Clinton Street Baking Company cookbook a few years ago when I was in NYC visiting my older brother, and I'm just now beginning to try some of their recipes. They are awesome! If you want the cookbook, click here.

"Here’s the secret of our pancakes: we fold egg whites into the batter. Neil discovered early on in the bakery’s existence that if he applied his French techniques — that is, you make a cake lighter by folding in whites (almost like a soufflé) — the batter gets lighter but retains the springy resiliency that makes for a proper pancake. The other key to magnificent pancakes is to avoid overmixing, which creates gluten in the flour and makes them tough."

Makes 18 to 20 (3-inch) pancakes (cut the recipe in half if you don't need that many pancakes)

Total time: 30-40 minutes

Ingredients:

Pancakes:

  • 4 cups all-purpose flour
  • 1 tablespoon baking powder plus 1 teaspoon
  • 3/4 cup sugar
  • 1 teaspoon salt
  • 6 large eggs, separated
  • 3 cups whole milk
  • 3/4 cup (12 tablespoons) unsalted butter, melted, plus 2 teaspoons unmelted for the griddle
  • 1 teaspoon vanilla extract
  • 2 1/2 cups blueberries or sliced bananas and 1 cup chopped walnuts
  • 1/2 cup confectioners’ sugar or cinnamon sugar for dusting
  • Fresh or frozen blueberries (or bananas and roughly chopped walnuts)

Maple Butter: for every 1/2 cup maple syrup, use 1 stick of butter

  • 1 cup REAL maple syrup
  • 2 sticks butter, cold and cut into cubes

Blueberry topping:

  • Frozen blueberries (as much or little as you want...I used probably 1/3 cup for a single serving)

Directions:

  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 flat pan — to 350 to 375°F. When it's preheated and HOT, grease the hot griddle with the remaining butter. Drop cup (approximately 4 tablespoons or 1/4 cup) of pancake batter on the griddle and cook to set. Add 1 tablespoon 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 top, lift 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 batter and filling, cooking several pancakes at a time. Garnish with confectioners’ sugar for the blueberry pancakes, or cinnamon sugar for the banana-walnut. Serve warm with Maple Butter (see below) and blueberry topping (see below).

Maple Butter Directions:

  1. In a small saucepan over medium-low, warm the maple syrup. 
  2. Add in the cubed butter and whisk until smooth.
  3. Pour over pancakes or serve on the side to dip.

Blueberry Topping Directions:

  1. In a microwavable safe bowl (or you could do this on the stovetop), heat frozen blueberries until they're soft/melty and somewhat liquidy/"syrupy." You want to be able to pour it over the pancakes. For 1/3 cup blueberries, I microwaved for about 90 seconds.