OK. Here we go.
First real blog post since March….
I apologize for the delay, but life has been a little crazy these days. Hoping that the recipes will start coming on a pseudo-regular basis again. In the meantime, please bear with me while I try to get my groove back…
Pancakes. Who doesn’t like pancakes? Especially ones with giant, melty chocolate chunks and powdered sugar all over them….
Most people do not realize that they do not need to buy box pancake mix. In fact, many people probably have most, if not all, of the ingredients necessary to make pancakes already on hand at home.
The secret weapon to the Clinton St. Baking Company recipe is folded egg whites. By folding in egg whites you help make the batter lighter, but still fluffy and springy.
In a mixing bowl (preferably stainless steel) sift together flour, baking powder, sugar, and salt. In a separate bowl, whisk together the egg yolks, milk, melted butter, and vanilla until combined.
In a medium mixing bowl, whip the egg whites until they reach medium peaks. Peaks are “medium” when you put your finger in and they drip over a bit and stand up (as opposed to “stiff” peaks when you whip them longer and they stay up).
Gently mix half of the whipped whites into the batter with a large spatula. Then gently fold in the remaining half. The batter will appear lumpy and still have portions of egg whites that are not incorporated fully into the batter.
Heat a griddle until it is quite hot (about 350 to 375 degrees). Grease with a teaspoon or tablespoon fo butter and drop approximately 1/4 cup of batter on the griddle and cook to set. Stud the pancakes with the chocolate chunks before flipping. Alternatively, you can wait until the pancakes are flipped and stacked before topping with the chocolate chunks.
Or you could do both…but who would do that? Honestly….
Anyways, when the pancakes are golden brown on both sides, remove with spatula and repeat with the remaining batter.
Dust with powdered sugar for a nice presentation (plus, that extra hit of sugar first thing in the morning!)
Serve and enjoy
- 4 cups all-purpose flour
- 1 tablespoon+ 1 tsp baking powder
- 3/4 cup sugar
- 1 tsp salt
- 6 large eggs, separated
- 3 cups whole milk
- 3/4 cup (12 tablespoons) unsalted butter, melted; plus
- 2 teaspoons unsalted butter for the griddle
- 1 tsp vanilla extract
- 1/2 cup semisweet chocolate chunks (52-62% cacao)
- Powdered sugar
Original Recipe, Clinton St. Baking Company
Yields 18-20, 3-inch pancakes