We made the most delish pancakes yesterday from scratch! no box involved! the trick to fluffy pancakes? Beating the egg whites separately and folding them into the batter. check out the recipe…(taken from the blog “Let Her Bake Cake”). The recipe is adapted from the Clinton Street Bakery’s (NYC) pancakes. There is also a recipe for a blueberry compote topping and maple butter. The first time around we made both. Now we do the blueberry compote and just top with maple syrup. But honestly, you don’t need the toppings. You can just eat these pancakes with plain old maple syrup and be happy!
220 ml (1 scant cup) buttermilk
5 Tbsp unsalted butter, melted and slightly cooled
190g (scant 1 1/3 cups) plain or all purpose flour
1/2 tsp salt
1 Tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1 cup blueberries
Separate the eggs so that the yolks go into a large bowl and the whites go into the bowl of a stand mixer or a bowl large enough to fit a hand held electric mixer.
Add the buttermilk and melted butter to the yolks in the bowl and beat together. In another bowl mix together the flour, sugar, salt, baking powder and baking soda.
With a stand mixer or electric mixer, whip the egg whites to hold soft peaks.
Now pour the liquid mixture into the dry ingredients and stir lightly until just combined. Some lumps are ok. Fold in the egg whites until just combined. It’s ok if some of the whites aren’t fully incorporated.
Rub a non-stick frying pan with a bit of butter and heat over medium-high heat. Add batter to pan to make whatever size pancake you want (ours are on the small side- though not like silver dollar pancakes). It’s easier to manage them on the pan when they’re not too big. Pancakes are ready to flip once a few bubbles appear on the surface and and the tops are starting to go dull. Just before they are ready to flip, sprinkle a few blueberries on top of each pancake. Flip and cook another minute or two.
Keep the pancakes warm in a very low oven while you cook the remaining batter.
1 cup blueberries (preferably wild blueberries, if available)
1 Tbsp sugar
1 Tbsp lemon juice
1 strip lemon peel
1/4 cup water
Combine all ingredients in a small saucepan and bring to the boil. Turn down heat and simmer very gently until mixture is thickened, about 10-12 minutes. Stir occasionally during cooking time. Spoon compote over pancakes while still warm.
Serves 3-4. You can adjust the amount of maple syrup to make it more or less pronounced, depending on your tastes.
1/2 cup unsalted butter
1/3 cup maple syrup
In a small saucepan, melt together butter and maple syrup over low heat until melted. Serve immediately over pancakes.