Clinton St. Baking Company Pancakes

Clinton St. Baking Company Pancakes

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Clinton Street Baking Co. is one of the places I always recommend to hungry brunch-ers in New York City. Even with a recent expansion (yay to shorter lines!), their famous pancakes are consistently delicious. They are hands down my favourite pancakes ever. They are fluffy and light, with the most tender crumb. And the best part? You can easily replicate them at home. I rarely eat my toasts and pancakes with extra butter, but holy crap, the maple butter that comes with it is not to be skipped. Actually, I reduced the amount sugar in the recipe only to eat it with more of the maple butter.

I used to be in denial that perfect pancakes like this can be achieved without beating up egg whites, but trust me, this recipe is worth washing that extra bowl. One trick I use to keep the pancakes warm is to leave them in a slightly warmed oven. Lay the pancakes in a single layer while flipping out the rest of the stack, they will taste as good as fresh off the pan!

Clinton St. Baking Company Pancakes

Makes around 10 6" pancakes. Adapted from Leite's Culinaria.

For the Maple Butter:
125 mL / ⅓ cup maple syrup
110g / ½ cup salted butter
Generous pinch of flaky salt, optional

For the Pancakes:
480g /4 cups all-purpose flour
4 teaspoons baking powder
90g / scant ½ cup sugar
1 teaspoon salt
6 large eggs, separated
720mL / 3 cups whole milk
170g / ¾ cup unsalted butter, melted
1 teaspoon vanilla extract
extra butter and olive oil, for frying

  1. Prepare the dry ingredients. Whisk together the flour, baking powder, sugar, and salt into a large bowl.
  2. Prepare the wet ingredients. 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.
  3. Whip the egg whites until they reach medium peaks. Peaks are “medium” when you put your finger in and they drip over a bit and stand up. Do not overwhip the egg whites.
  4. Using a rubber spatula, gently fold half of the whipped whites into the batter. Then gently fold the remaining whites into the batter. It's ok to have a few streaks of egg whites. (The batter will last a few hours in the fridge without deflating too much.)
  5. When ready to make pancakes, heat a griddle or a frying pan over medium heat. Grease the hot surface with a teaspoon of butter and a splash of olive oil. Swirl around. For each pancake, drop approximately half a cup of pancake batter on the pan. When you see small 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. Transfer to a plate with a spatula.
  6. Repeat with the remaining batter and filling, adding more butter and oil to the pan each time.
  7. Make the maple butter. Heat the maple syrup in the same frying pan over a medium heat. Add the cold butter to the pan and heat until it has melted, stirring all the way. Sprinkle over the flaky salt, if using. Remove from the heat and pour into a small bowl.
  8. Stack pancakes high on a plate and serve immediately with the velvety maple butter.
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