Clinton Street Baking Co. Famous Blueberry Pancakes
Recreate the highly acclaimed blueberry pancakes, twice voted best in New York City.
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Instructions
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Heat a griddle to 350-375 F and grease it with butter.
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Sift flour, baking powder, sugar, and salt into a large mixing bowl.
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In a separate bowl, whisk together egg yolks, milk, melted butter, and vanilla.
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Whisk the wet mixture into the dry ingredients until just combined and slightly lumpy.
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Whip egg whites until they reach medium peaks.
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Gently fold half of the whipped whites, then the remaining half, into the batter, ensuring it remains slightly lumpy with visible egg white parts.
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Drop 1/4 cup of batter onto the hot griddle for each pancake.
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Add 1 tablespoon blueberries or sliced bananas and 1 teaspoon walnuts to each pancake on the griddle.
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Cook until bubbles form on top and edges are golden brown, then flip and cook until golden brown on the other side.
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Remove cooked pancakes and repeat with the remaining batter and fillings.
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Garnish blueberry pancakes with confectioners' sugar or banana-walnut pancakes with cinnamon sugar.
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Serve warm with maple butter.