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“In 'Clinton St. Baking Company Cookbook'”
READY IN:
1hr 15mins
YIELD:
20 pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Measure and sift all the dry ingredients into a large (preferably stainless steel) mixing bowl: flour, baking powder, sugar, salt.
  2. In another bowl, whisk together the yolks, milk, melted butter, and vanilla until combined.
  3. Whisk the wet mixture into the dry mixture (should be slightly lumpy, yet combined to form a batter).
  4. Whip the egg whites in a medium mixing bowl until they reach medium peaks (soft in the middle); don't overwhip the egg whites.
  5. Gently mix half of the whipped whites into the batter with a large rubber spatula.
  6. Then gently fold the remaining half into the batter.
  7. This batter should be slightly lumpy and have large parts of egg whites not fully incorporated.
  8. Heat a griddle to 350-375°; grease the hot griddle with 2 teaspoons butter.
  9. Drop approximately 1/4 cup pancake batter on the griddle and cook to set.
  10. 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).
  11. 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.
  12. When the pancake is golden brown on both sides, remove with a spatula.
  13. Repeat with the remaining batter and filling, cooking several pancakes at a time.
  14. Garnish with powdered sugar for the blueberry pancakes, cinnamon sugar for the banana-walnut.
  15. Can serve with warm maple butter or syrup.

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