NEIL'S PANCAKES
Find out why the pancakes at Clinton Street Baking Company were voted the best in New York with this recipe from owner Neil Kleinberg. It comes from his "Clinton Street Baking Company Cookbook."
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes 18 to 20 3-inch pancakes
Number Of Ingredients 11
Steps:
- Sift flour, baking powder, sugar, and salt into a large bowl.
- In medium bowl, whisk together yolks, milk, melted butter, and vanilla until combined. Whisk yolk mixture into flour mixture until just combined; batter will be slightly lumpy.
- Place egg white in the bowl of an electric mixer fitted with the whisk attachment, or whisk by hand, until medium peaks form. Gently mix half the egg whites into batter with a rubber spatula. Gently fold in remaining whites. The egg whites should not be fully incorporated into the batter.
- Heat a griddle until hot, about 350 to 375 degrees. Add remaining unmelted butter to hot griddle. Add 1/4 cup pancake batter and let set. Sprinkle 1 tablespoon blueberries or sliced bananas and 1 teaspoon chopped walnuts, if using, over pancakes. When bubbles begin to form, lift pancake; if golden brown, turn. Cook until golden brown on remaining side.
- Transfer cooked pancake to a plate and keep warm. Repeat process with remaining batter, fruit, and nuts. Garnish with confectioners' sugar for blueberry pancakes and cinnamon sugar for banana-walnut. Serve warm with maple butter.
NEIL'S PANCAKES
Make and share this Neil's Pancakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 1h15m
Yield 20 pancakes
Number Of Ingredients 13
Steps:
- Measure and sift all the dry ingredients into a large (preferably stainless steel) mixing bowl: flour, baking powder, sugar, salt.
- In another bowl, whisk together the yolks, milk, melted butter, and vanilla until combined.
- Whisk the wet mixture into the dry mixture (should be slightly lumpy, yet combined to form a batter).
- Whip the egg whites in a medium mixing bowl until they reach medium peaks (soft in the middle); don't overwhip the egg whites.
- Gently mix half of the whipped whites into the batter with a large rubber spatula.
- Then gently fold the remaining half into the batter.
- This batter should be slightly lumpy and have large parts of egg whites not fully incorporated.
- Heat a griddle to 350-375°; grease the hot griddle with 2 teaspoons butter.
- Drop approximately 1/4 cup 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 are on the griddle).
- When you see 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, flip the pancake.
- 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 powdered sugar for the blueberry pancakes, cinnamon sugar for the banana-walnut.
- Can serve with warm maple butter or syrup.
Nutrition Facts : Calories 289.8, Fat 14, SaturatedFat 6.2, Cholesterol 78.8, Sodium 227.9, Carbohydrate 35.2, Fiber 1.5, Sugar 14.4, Protein 6.7
MAPLE BUTTER FOR NEIL'S PANCAKES
Maple butter adds subtle sweetness to Neil's Pancakes, the award-winning breakfast favorite from Clinton Street Baking Company owner Neil Kleinberg. The recipe appears in his "Clinton Street Baking Company Cookbook."
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 2 cups
Number Of Ingredients 2
Steps:
- Heat maple syrup in a small saucepan over medium heat. Add cold butter to warm syrup, whisking until sauce is smooth and all of the butter is incorporated. Remove from heat and keep warm until ready to use. Maple Butter can also be kept refrigerated, in an airtight container, for up to two months. Reheat before using, but never bring to a boil.
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NEIL'S PANCAKES FROM CLINTON STREET RECIPE - LOS …
From latimes.com
Servings 10Estimated Reading Time 2 minsCategory BREAKFASTTotal Time 40 mins
- In a medium bowl, whisk together the egg yolks, milk, melted butter and vanilla until combined. Whisk the wet ingredients into the dry; the result should be slightly lumpy yet combined to form a batter.
- In another bowl, whip the egg whites to medium peaks, being careful not to overwhip. Using a large spatula, gently fold half of the egg whites into the batter, then fold in the remaining egg whites. The batter will be slightly lumpy with bits of egg whites not fully incorporated (it will look like white caps on the ocean with foam on top).
- Heat a griddle over medium-high heat until hot (350 to 375 degrees if using an electric griddle). Grease the hot griddle with a little butter, then drop a quarter-cup of batter onto the griddle top. Add 2 tablespoons blueberries or sliced bananas and a scant tablespoon chopped walnuts before flipping the pancake. Flip the pancake when bubbles have started to form on top and the bottom is golden brown, 2 to 3 minutes, depending on the heat. Cook the other side until golden brown and the pancake is fully cooked, an additional 1 to 3 minutes.
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