My daughter and I love the pancakes over at the Clinton Street Bakery, but she is a lazy teenager sometimes (she will kill me for saying that), so she never wants to wait on the line. I did some research to see if anyone had published a recipe for them, and it turns out that someone did. Man, I love the Internet. We make the pancakes all of the time, and it’s also become my go-to meal contribution whenever I’m staying with other people on vacation, like ski trips. Sometimes I’ll mix the dry ingredients the night before so I only have to deal with the eggs, buttermilk, etc. in the morning. And when I’m cooking, the low hum of sports radio is always playing, much to the chagrin of my daughter, who would rather hear top 40. —Chad Stoller, 42, managing partner IPG Media Lab, NYC
You will need:
(exact amounts in the full recipe at the bottom of this post)
blueberries (preferably wild blueberries, if available)
1. Separate two eggs — yolks in one bowl, whites in another.
2. Add buttermilk to the yolks.
3. Then the melted butter.
4. Whisk to combine.
5. In another bowl, combine flour, sugar, salt, baking powder, and baking soda.
6. With an electric mixer, whip the egg whites to hold soft peaks.
7. Combine the egg yolk mixture with the dry ingredients.
8. Stir lightly until they’re just combined — some lumps are OK.
9. Fold in the egg whites.
Use a rubber spatula to cut through the mixtures and gently turn them over onto each other, scraping the batter off the bottom, bringing it to to the top, and turning the bowl as you go, until the fluffy whites are just combined. Be gentle — the idea here is that you don’t want to deflate the egg whites you just whipped.
(Folding should look like this.)
(The mixture pictured above is not the pancake batter and egg whites, it’s something else. But the technique is the same.)
Be careful to fold gently so the egg whites don’t deflate — it’s ok if some of them aren’t totally mixed it.
10. Put some butter on a heavy skillet.
11. Once it’s medium warm, add heaping spoonfuls of batter to the skillet in the size you’d like your pancakes.
12. Pancakes are ready to flip once a few bubbles show up on top, and the surface starts to appear dull. But just before you flip, sprinkle on a few blueberries.
13. Flip with confidence!
If you want to make the blueberry compote as well, you will need:
(exact amounts in full recipe at the bottom of this post)
more blueberries (preferably wild blueberries, if available)
14. Combine everything in a saucepan and bring to boil, then turn down to simmer.
15. Simmer gently, stirring occasionally, until mixture thickens, about 10-12 minutes.
16. Spoon this deliciousness over the pancakes while it’s still warm.
And if you also want to make maple butter, you’ll need:
17. Melt them together over low heat.
Lord in heaven. It’s TIME.
Blueberry Buttermilk Pancakes with Blueberry Compote and Maple Butter
2 eggs, separated
220 ml (1 scant* cup) buttermilk
5 tablespoons unsalted butter, melted and slightly cooled
190g (scant 1 1/3 cups) all purpose flour
1/2 teaspoon salt
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup blueberries (preferably wild)
*scant means “just slightly less than”
If you want to keep the pancakes warm, turn the oven on very low before you start cooking.
Separate the eggs, putting the yolks in a large bowl and the whites in another bowl that’s large enough to accommodate an electric mixer.
Add the buttermilk and melted butter to the large bowl with the yolks and stir to combine. In a third bowl, mix together the flour, sugar, salt, baking powder and baking soda. (You can combine the dry ingredients the night before.)
With a stand mixer or electric mixer, whip the egg whites until they hold soft peaks.
Combine the egg yolk mixture and the dry ingredients and stir lightly until just combined. Some lumps are OK. Then add the whipped egg whites to the batter, and fold together gently until just combined. It’s OK if some of the whites aren’t fully incorporated.
Melt a tablespoon of butter in a heavy large skillet over medium heat. Add batter to pan to make whatever size pancake you want. Pancakes are ready to flip once a few bubbles appear on the surface and and the tops are starting to look dull instead of shiny. Just before you flip the pancakes, sprinkle a few blueberries on top of each one. Flip and cook another minute or two.
1 cup blueberries (preferably wild)
1 tablespoon sugar
1 tablespoon fresh 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.
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. Taste and adjust to your liking. Serve immediately over pancakes.
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