Are pancakes and waffles just a vehicle for you to enjoy syrup? They are for my husband who I really don’t think can taste them with the insane amount of syrup he pours on them. Hmmm – I guess it’s all relative with the amount of ketchup I enjoy. But we’ll discuss that on another post.
So syrup – I’m not really a fan of the overly sweet pancake syrup, although I think Aunt Jemima and I could still be friends. I’d much rather dress my sweet breakfast treats with a touch real maple syrup. And I skip the butter. Not because I’m trying to be healthy; just don’t think it’s necessary. That was UNTIL I discovered Clinton St. Baking Company’s Maple Butter.
With so many eateries to choose from in NYC, I am sad to admit I have never been to Clinton St. Baking Company to enjoy their infamous pancakes. Lucky for me, they just published a kick ass cookbook that not only included their pancake recipe but also the only syrup you will ever need for your pancakes and waffles – Maple Butter.
It’s a genius creation – warm maple syrup, add cubes of butter, whisk until combined and voila! Just like ketchup, you could slab this stuff on just about anything and it will taste better. How do I know? I dipped some pancakes I burned in here and whoa! – delish!
These pancakes are freakin amazing too. They require a little extra work – whipping egg whites and then folding them into the batter but it is so worth it. Their fluffy texture is what pancake dreams are made of. They are certainly the best pancakes I have ever made and quite possibly the best you will ever make. So sorry Aunt Jemima – Clinton St. Baking Company’s Pancakes and Maple Butter have dethrone you.
Pancakes with Maple Butter
For The 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 tablespoons unmelted for the griddle
1 teaspoon vanilla extract
For The Maple Butter
1 cup real maple syrup
2 sticks (16 tablespoons) cold unsalted butter, cut into cubes
Measure and sift flour, baking powder, sugar and salt into a large mixing bowl and set aside. In another medium bowl, whisk together the yolks, milk, melted butter and vanilla until combined. Then whisk this wet mixture into the dry mixture. The result should form a batter but remain a bit lumpy. Set this batter aside.
Whip the egg whites in another medium bowl until they reach medium peaks (soft in the middle) by hand with a whisk or with an electric mixture.
Gently mix half of the whipped whites into the batter with a rubber spatula followed by the remaining half. The goal here is that the batter remain slightly lumpy and have large lumps of egg white not fully incorporated.
Heat a griddle or big flat pan and grease with the remaining butter. Drop about 1/4 cup of pancake batter on the griddle and cook to set. When bubbles start to form on top, lift the pancake halfway up to see if it is golden brown and crispy on the edges. If ready, then flip.
When the pancake is golden brown on both sides, remove with a spatula and repeats the steps with the remaining batter. Serve with warm maple butter.
To make the maple butter - Heat the maple syrup over medium heat. Add the cold butter to the warm syrup by whisking in a few cubes at a time until the sauce is smooth and all the butter is incorporated. Turn off flame and keep sauce in a warm place until ready to serve. The sauce will keep in the refrigerator for at least two months. When reheating, remember to never boil.