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Neil's pancakes from Clinton Street Baking Co. in New York. (Glenn Koenig / Los Angeles Times) |
This week's Culinary SOS request comes from Pam Edwards in Long Beach:
"On a business trip to New York City a few years ago, I had the best pancakes of my life at the Clinton Street Baking Co. I've been on a quest ever since to find some that taste as delicious, but so far nothing has matched the flavor of those transcendental pancakes. As I live in Long Beach, and can't get to New York very often, can you get the recipe? I would be forever grateful and my family would appreciate not hearing me gripe about lousy pancakes every time we go out to breakfast!"
These are some serious pancakes. Rich in flavor but light in texture (thanks to whipped egg whites), these are packed with fruit and nuts, and dusted with sugar — a perfect breakfast. You can make them with either blueberries or bananas. Or both. Every day should start like this.
Thanks, Pam! You can find the recipe here.
And check out more Culinary SOS recipes. If you have a favorite restaurant recipe you'd like to request, email me. I'll do my best to track it down.
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Neil's pancakes from Clinton Street
Total time: 40 minutes
Servings: About 10 (3-inch) pancakes
Note: Adapted from Clinton Street in New York City. The restaurant serves the pancakes dusted with powdered sugar (blueberry pancakes) and cinnamon sugar (banana pancakes) and with maple butter.
2 cups (8½ ounces) flour
2 teaspoons baking powder
1/4 cup plus 2 tablespoons sugar
1/2 teaspoon salt
3 eggs, separated
1 1/2 cups milk
