Both times I’ve been to NYC I’ve collated lists of places to see/things to eat/areas to visit. Both times I’ve returned home only having crossed about a sixth of those things off my list. Even if, as I did on one evening, I ate at two different restaurants for dinner (in case you’re curious it was Yakatori Totto first then Ippudo!) I don’t think I’d ever be able to eat at all the places on my list.
Being someone who a) is obsessed with pancakes/brunch in general and b) was staying in Nolita for 5 weeks you’d think Clinton Street Baking Co. would be one of the first places I’d visit…They’re somewhat well known for their blueberry pancakes… In the end the Butcher’s Daughter, Blackseed Bagel, The Egg Shop and Lafayette came first (all top options for breakfast in that area). In fact, it wasn’t until my last day in New York that I managed to get my butt over to that famous pancake haven to meet the lovely Jodi, as per her recommendation.
Even though it was a Wednesday morning the place was packed. out. I did wonder if the pancakes were the best option for a second, lingering over the French toast. I’d made, photographed and eaten this copycat recipe a couple of days prior, thinking that I wasn’t going to get the chance to have the *real deal*. However, as we sat and chatted the only thing I could see coming out of the kitchen were plate after plate of the blueberry pancakes. I figured that I couldn’t ignore that and we both ordered them.
Gotta say, they were pretty damn fine pancakes. Super fluffy, full of tangy blueberries and holy crap: that maple butter. It was pretty much the perfect way to say goodbye to NYC.
So after having had the restaurant’s legit pancakes I can honestly assert that this recipe matches up. The whipped egg whites certainly do bring that lighter-than-air quality and the combo of melted butter, salt and maple syrup for drizzling is sexy as heck so don’t skip it!
-slightly adapted from the Clinton St. Baking Co. Cookbook* via Verily Mag and Buzzfeed
– to keep the pancakes warm while you make the compote/maple butter: preheat your oven to 50 C/120 F and line a baking tray with baking paper. Lay the cooked pancakes in a single layer on the baking tray and leave in the oven while you make the other stuff.
Clinton St. Baking Co.’s Famous Blueberry Pancakes
- 2 eggs
- 1 tbsp granulated sugar
- 1 cup (250 ml) buttermilk or plain yogurt
- 4 tbsp salted butter , melted and cooled (or use unsalted butter + 1/2 tsp salt)
- 1 tsp vanilla extract
- 1 1/4 cups (150 g) all-purpose (plain) flour
- 2 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1 cup (150 g) fresh or frozen blueberries (use wild ones if you can get them)
- vegetable oil , for the frying pan
For the compote:
- 1 cup (150 g) blueberries (preferably wild)
- 1 tbsp sugar
- 3 tbsp water
For the butter:
- 1/3 cup (125 ml) maple syrup
- 1/2 cup (110 g) salted butter (or use unsalted butter + a generous pinch of salt)
Separate the eggs, placing the yolks into a jug and the whites into a large, clean bowl.
Whisk the egg whites using electric beaters until foamy then add the sugar and continue to whisk until you get soft peaks.
Add the buttermilk, melted butter and vanilla extract to the jug with the egg yolks. Stir together.
In a separate bowl, stir together the flour, baking powder and baking soda. Pour the yolk mixture into this bowl along with a third of the whisked egg whites and mix together until just combined. Add the rest of the egg whites to this bowl and gently fold in until no streaks of egg white remain.
Pour a bit of vegetable oil into a frying pan, enough to just coat the bottom of the pan. Set over a medium-low heat and spoon in about 1/4 cup of batter to form one pancake. Sprinkle with some of the blueberries. Repeat with more batter and blueberries so you have 3 to 4 pancakes in the pan. Leave to cook until the edges of the surface look set/dull and the underside is golden. Flip the pancakes and cook until the other side is golden. Repeat this until you've used up all of the batter (see notes).
Make the compote:
Place the blueberries, sugar and water in a small saucepan. Set over a medium-low heat and leave to cook, shaking the pan occasionally, until the berries burst. Remove from the heat and serve warm with the pancakes
Make the maple butter:
Heat the maple syrup in the now-empty frying pan (the one you were using for the pancakes) over a medium heat. Add the cold butter to the pan and heat whilst stirring until the butter has melted. Remove from the heat and serve warm with the pancakes.