Wednesday, October 3, 2012

Clinton St. Baking Co. Pancakes

Hi friends! How did September treat you all? Pull up a chair and tell me about it. Mine went by in a frenzy of packing and paper signing, and I am so glad to be settling in to a house of my very own. Anyone want to help me pick paint colors?

Getting settled in also means it's back in the saddle for me and this little blog o' mine.
You know...
Buckle up, and stuff.

There is just nothing in the world I love so well as I love a good pancake. Um, make that stack of pancakes, if you please. Oh. My.

After watching an episode of Throwdown with Bobby Flay, I became a little obsessed with finding a recipe for the Clinton St. Baking Co.'s pancakes because they just sounded so freaking awesome. Lucky me, though, they went ahead and published it in the Clinton St. Baking Co. Cookbook.

These are really something special -- super tender and fluffy and buttery. Mmmmm! Excuse my watering mouth over here.

They make a scrumptious backdrop for your choice of add-ins: blueberries, bananas, nuts, apples, peaches, strawberries or raspberries, or just eat them plain. You cannot go wrong. 
I trust you can find a suitable reason to whip some up. Tout suite!

Clinton St. Baking Co. Pancakes

4 c. flour
1 Tbsp. + 1 tsp. baking powder
3/4 c. sugar
1 1/2 tsp. salt
6 lg. eggs, separated
3 c. milk
3/4 c. (12 Tbsp.) unsalted butter, melted + more for the griddle and for serving, if desired
1 tsp. vanilla extract
maple syrup

Grab three medium-large mixing bowls, a couple of whisks, and a spatula of the bowl-scraper variety -- though you'll need a spatula of the pancake-turning variety as well so... grab that, too.

Into one bowl, measure out your dry ingredients. Give them a little stir to combine, and set aside.

Separate your eggs into the next two bowls, putting the whites in one and the yolks in the other. Break up the yolks a bit, then add the milk and vanilla. Get you butter melting while you whip egg whites to stiff peaks. Pour the butter into the milk mixture, then add it into the dry ingredients, mixing until just combined -- it will be lumpy.

Add about 1/3 of the whipped egg whites to your batter to lighten it. Fold in gently, then add the remaining egg whites, folding until very few white streaks remain.

Heat your griddle over medium heat, grease well (I use cooking spray), and drop batter by 1/4 cupfulls onto hot griddle. Flip when bubbles begin to break the surface of the pancake, and cook until golden on the other side.

Serve hot!

Since this makes such a large batch, you can make them all up and freeze any extras. They reheat beautifully in the microwave!

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