Awesome pancakes recipe.
I like different and I like to try new things, usually easy recipes.
I’m never really quite as fascinated with batter pancakes recipes.
But Neil Kleinberg’s demonstration of making pancake batter really caught my attention.
- Yolk and Whites are separated before mixing together
- Whites are Meringued, then incorporated into batter
- Haphazard mixing of batter, to ensure a lumpy texture (Why?? Intrigued)
I imagine fluffy light pancakes guaranteed.
I love breakfast foods and had been wanting to compare a great Brunch menu in Singapore versus one in, say – New York City.
Wondering what I could be missing out in the world of Brunch and Comfort food.
New York City is the next city I would love to visit after Istanbul. (Travel to explore human diversity and cultures in Big Cities)
Coincidentally, I managed to catch Clinton Street Bakery Co. & Restaurant which was featured on the Martha Stewart “Living Today” show (Celebrate Pancake Month with Clinton Street Bakery segment).
Voted: Best Brunch – Time Out NY 2007, Best Pancakes – New York Magazine 2008.
Drooling much? I AM.
Right smack in the middle of the globe’s equator millions of miles away.
P.S Crisp Buttermilk fried chicken & honey-Tabasco with a crispy Belgian waffle and warm maple butter. Uber uber x 10 Jealous.
What great ideas inspiration for your pancakes making adventures.
Anyway here’s the recipes from the Martha Stewart Radio Blog.
And I’m hoping to make some this weekend :)
INGREDIENTS (Makes 18-20 3-inch pancakes)
4 cups all-purpose flour
1 tablespoon baking powder, plus 1 teaspoon
3/4 cup sugar
1 teaspoon salt
6 large eggs, separated
3 cups whole milk
3/4 cup (12 tablespoons) unsalted butter, melted, plus 2 teaspoons unmelted for the griddle
1 teaspoon vanilla extract
2 1/2 cups blueberries or sliced
Bananas and 1 cup chopped walnuts
1/2 cup confectioners’ sugar or cinnamon sugar for dusting
1. Measure and sift all the dry ingredients into a large (preferably stainless steel) mixing bowl: flour, baking powder, sugar, and 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 egg whites 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 of the whipped whites into the batter with a large rubber spatula. Then gently fold the remaining half into the batter. Remember that 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
5. batter will last a few hours in the fridge without deflating too much.) 6. Heat a griddle — either an electric griddle, a stovetop griddle, or a big flat pan — to 350 to 375 degrees. Grease the
hot griddle with the remaining butter. Drop cup (approximately 4 tablespoons) of pancake batter on the griddle and cook to set. Add 1 tablespoon blueberries or sliced bananas and 1 teaspoon walnuts before turning the pancakes. Never add the fruit to the mix; always add the fruit to the pancakes once they’re on the griddle. When you see bubbles start to form on top, lift the pancake halfway up to see if it’s golden brown and crispy on the edges. If ready, flip the pancake.
7. When the pancake is golden brown on both sides, remove with a spatula. Repeat with the remaining batter and filling, cooking several pancakes at a time. Garnish with confectioners’ sugar for the blueberry pancakes, cinnamon sugar for the banana-walnut. Serve warm with Maple Butter.
COMMON MISTAKE: Many cooks don’t heat the griddle enough, which is why the first pancake is usually a dud. Make sure it’s very hot, then put the butter on. A teaspoon or tablespoon is fine. Use just enough so that the pancake doesn’t stick.
NOTE: To ensure that the whites whip up to maximum height, clean and dry all of your utensils. Also, when separating, be careful not to get any yolk into the whites.
NOTE ABOUT PEAKS Peaks are “soft” when you put your finger in the whites and they fall over. Peaks are “medium” when you put your finger in and they drip over a bit and stand up. “Stiff ” peaks develop when you whip the whites longer and they stay up.
Here’s the secret of our pancakes: We fold egg whites into the batter. Neil discovered early on in the bakery’s existence that if he applied his French techniques — that is, you make a cake lighter by folding in whites (almost like a soufflé) — the batter gets lighter but retains the springy resiliency that makes for a proper pancake. The other key to magnificent pancakes is to avoid overmixing, which creates gluten in the flour and makes them tough.