“The Good Pancakes” – Clinton Street Baking Company Pancakes

Published on January 1, 2014 | In By
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    • Prep Time
    • Minutes
    • Yield
    • 1820
    • 18-20 three-inch pancakes

Adapted from the Clinton Street Baking Company’s pancake recipe. Not a Palazzo family original, but a favorite all the same.

Ingredients

  • 4 cups all-purpose flour
  • 1 Tbsp baking powder, plus 1 teaspoon
  • 3/4 cup sugar
  • 1 teaspoon salt
  • 6 large eggs, separated
  • 3 cups whole milk
  • 3/4 cup (12 tbsp) unsalted butter, melted, plus 2 tsp unmelted butter for the griddle
  • 1 tsp vanilla extract

Nutrition Info

Instructions

  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 eggs 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 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 to 350-375 degrees F. Drop 1/4 cup of pancake batter on the griddle and cook to set. Put bananas or blueberries on top, never add the fruit to the mix
  6. When pancake is golden brown on both sides, remove with a spatula

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