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Breakfast For Dinner... (pancake Recipe Adapted From Clinton St. Baking Co.) Recipe

Ingredients

How to make it

  • 1. Put flour, baking powder, sugar, and salt into a large bowl, set aside.
  • 2. In another bowl, whisk together 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, do not overwhip the whites.
  • 4. Gently fold half of the whipped whites into the batter with a large rubber spatula. Then gently fold the remaining whites into the batter. Remember, this batter should be slightly lumpy and have large parts of egg whites not fully incorporated and 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 skillet — over medium to medium-low heat. Grease the hot surface with a teaspoon or so of the remaining butter. Drop 1/4 cup of pancake batter on the griddle. Now let it set. When you see 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. Remove to a plate with a spatula. (Add any fruit or filling before flipping the pancake over.
  • 6. Repeat with the remaining batter and filling, adding more butter to the griddle as needed and cooking several pancakes at a time. Serve immediately with ample butter and maple syrup.(Or topping of your choice.

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The Cook

iwannabachef Placentia, CA

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