NEIL'S PANCAKES
Find out why the pancakes at Clinton Street Baking Company were voted the best in New York with this recipe from owner Neil Kleinberg. It comes from his "Clinton Street Baking Company Cookbook."
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes 18 to 20 3-inch pancakes
Number Of Ingredients 11
Steps:
- Sift flour, baking powder, sugar, and salt into a large bowl.
- In medium bowl, whisk together yolks, milk, melted butter, and vanilla until combined. Whisk yolk mixture into flour mixture until just combined; batter will be slightly lumpy.
- Place egg white in the bowl of an electric mixer fitted with the whisk attachment, or whisk by hand, until medium peaks form. Gently mix half the egg whites into batter with a rubber spatula. Gently fold in remaining whites. The egg whites should not be fully incorporated into the batter.
- Heat a griddle until hot, about 350 to 375 degrees. Add remaining unmelted butter to hot griddle. Add 1/4 cup pancake batter and let set. Sprinkle 1 tablespoon blueberries or sliced bananas and 1 teaspoon chopped walnuts, if using, over pancakes. When bubbles begin to form, lift pancake; if golden brown, turn. Cook until golden brown on remaining side.
- Transfer cooked pancake to a plate and keep warm. Repeat process with remaining batter, fruit, and nuts. Garnish with confectioners' sugar for blueberry pancakes and cinnamon sugar for banana-walnut. Serve warm with maple butter.
TODD'S FAMOUS BLUEBERRY PANCAKES
My husband makes the most fabulous pancakes I've ever eaten! Well worth the hour wait! We serve them with butter and brown sugar.
Provided by Alison
Categories Breakfast and Brunch Pancake Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 146.3 calories, Carbohydrate 24.7 g, Cholesterol 36.8 mg, Fat 2.9 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 1.4 g, Sodium 397.4 mg, Sugar 4 g
BLUEBERRY WALNUT PANCAKES
I never seem to have buttermilk around so I love this recipe that doesn't call for it. I stayed at a B&B in West Virginia years ago and the wife prepared homemade blueberry pancakes and she had walnuts in them. They were out of this world! This tastes like the ones I had.
Provided by Crazycook in PA
Categories Breakfast
Time 35m
Yield 12 pancakes, 3 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, beat egg whites until stiff.
- In a separate bowl, sift together flour, baking powder, sugar and salt.
- Beat egg yolks in another bowl. Add milk and melted butter.
- Stir egg mixture into dry ingredients. Mix until smooth and stir in blueberries and walnuts. Fold in beaten egg whites. Bake on hot, greased griddle.
Nutrition Facts : Calories 632.7, Fat 31, SaturatedFat 11.2, Cholesterol 179.7, Sodium 1016.8, Carbohydrate 74.7, Fiber 4.2, Sugar 22.6, Protein 16.7
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4.3/5 (95)Total Time 15 minsServings 6Calories 115 per serving
- Heat a griddle to 350°F. If you don't have a griddle, heat a large frying pan over medium-low to medium heat.
- Grease the griddle. When it's hot enough, a drop of water will skitter across the surface, evaporating immediately., Beat the eggs, milk, and vanilla until light and foamy, about 3 minutes at high speed of a stand or hand mixer.
- Stir in the melted butter or oil., Add the flour, salt, baking powder, and sugar, stirring just to combine.
- A few lumps are OK. Set the batter aside to rest for a couple of minutes; it'll thicken a bit as it stands.
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Servings 2-3Total Time 20 minsEstimated Reading Time 1 minCalories 423 per serving
- In a large bowl, whisk the eggs and then add the almond milk, lemon juice, and vanilla. Whisk until well blended. In a separate bowl, mix together the coconut flour, cinnamon, baking powder, baking soda, salt, and arrowroot. Add the dry ingredients to the wet mixture, 1/4 cup at a time, while continuously whisking. Once combined, gently fold in the walnuts.
- Grease a large skillet and place over medium heat. Once the skillet is hot, use a ladle to pour 3-inch pancakes onto the skillet. Cook until bubbles appear, then flip. The pancake should cook on each side for about 2-3 minutes. Repeat with rest of the batter. Add a tablespoon or more of coconut oil to the hot griddle, as needed.
- Make a blueberry sauce by simmering the blueberries in a small saucepan with 2 tablespoons of water for 10 minutes before serving.
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