This cookbook is so fun! I love it. From a little New York 32 seat joint they serve "500 orders of pancakes a week." Wow! The pancake recipe is good but what is stellar is the amazing topping ideas. Check out the list of what pancakes will be served at
. This recipe is a winner!! It does make an enormous amount. If you wanted something smaller check out the
Article found online: "Forget Fashion Week, forget Valentine's Day —
it's Pancake Month, people. Once known as the most miserable time of year, February has become Christmas Part Two ever since
Clinton St. Baking Co.
initiated this glorious tradition. The NYC brunch hot spot is widely
considered to have the best pancakes in all of Manhattan (nay, the
universe), and New Yorkers have been known to show up hours in advance
for a plate of its traditional silver dollar beauties. In February, the
menu expands to include a whole slew of artisanal pancake specials,
available day and night. If you haven't had cocktails and pancakes, you
have
a lot to learn about dinner."
In celebration of this, the happiest time of the year, owner/chef Neil
Kleinberg has shared the recipe for Clinton St.'s most
coveted pancake special —
Crunchy Banana with Cinnamon-Chili-Chocolate Sauce. (http://www.refinery29.com/clinton-st-pancakes-recipe)
Pancake Ingredients:
4 cups all-purpose flour
1 tbsp baking powder, plus 1 tsp
¾ cup sugar
1 teaspoon salt
6 large eggs, separated
3 cups whole milk
¾ cup (or 12 tbsp) unsalted butter, melted, (plus 2 tsp unmelted for the griddle)
1 tsp vanilla extract
Topping Ingredients:
1 cup flour
( I used 2 Tb)
½ cup cornstarch
(I used 1 Tb)
1 tbsp baking powder
(dash)
½ tsp ground cinnamon
(dash)
¼ tsp salt
(dash) I mixed these 5 ingredients on a plate dipped and fried)
1 ½ cups seltzer water or club soda
Canola or peanut oil for frying
4 bananas, peeled and halved horizontally
Cinnamon sugar (2 tbsp sugar and 1/4 tsp ground cinnamon)
Sauce Ingredients:
6 ounces bittersweet chocolate, chopped
1/2 cup light corn syrup
1/4 cup half-and-half or heavy cream
1/2 ounce (1 tablespoon) unsalted butter
1/2 teaspoon vanilla extract
1/2 teaspoon ground chili powder (such as cayenne)
1/2 teaspoon ground cinnamon
Pancake Instructions:
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. Whisk the wet mixture into the dry mixture. The
result should be slightly lumpy, yet combined to form a batter.
3. Whip the egg whites in a medium mixing bowl until they reach medium
peaks (soft in the middle). You can either whip them by hand with a
whisk, or put them in the bowl of an electric mixer to whip. Be careful,
you don’t want to overwhip the egg whites.
4. Gently mix half of the whipped whites into the batter with a large
rubber spatula. Then gently fold the remaining half into the batter.
Remember: this batter should be slightly lumpy and have large parts of
egg whites not fully incorporated; it should look like whitecaps in the
ocean with foam on top. (The batter will last a few hours in the fridge
without deflating too much.)
5. Heat a griddle — either an electric griddle, a stovetop griddle, or a
big flat pan — to 350 to 375°F. Grease the hot griddle with the
remaining butter. Drop a cup (approximately 4 tablespoons) of pancake
batter on the griddle and cook to set. When you see bubbles start to
form on top, lift the pancake halfway up to see if it’s golden brown and
crispy on the edges. If ready, flip the pancake.
6. 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.
Topping Instructions:
1. Melt the chocolate, corn syrup, half-and-half, butter, vanilla, chili
powder, and cinnamon together in a stainless-steel bowl over a pot
filled with warm water on low heat. Mix until smooth. Keep warm until
ready to serve.
2. In a large bowl, mix together the flour, cornstarch, baking powder,
cinnamon, and salt with a whisk. Continue whisking as you slowly pour in
the seltzer. Set aside.
3. Fill a Dutch oven halfway with oil. Heat the oil to 350°F, checking
the temperature with a cooking thermometer. Roll the banana halves in
the batter and place them on a dish. With tongs, dip a banana tip into
the oil and hold firm until the oil begins to bubble. Gently drop the
banana half into the oil. Fry 2 banana halves at a time for 2 to 3
minutes, or until the bananas turn golden brown and crisp. Use a slotted
spoon or skimmer to agitate the bananas every 30 seconds so they do not
burn on one side. Repeat with the remaining bananas.
4. Place the fried bananas on a paper-towel-lined plate. Slice the
bananas on the bias into 1-inch pieces and sprinkle them with cinnamon
sugar. Serve the slices on top of the pancakes with the Cinnamon Chili
Chocolate Sauce.
Pancake Recipe: Via Clinton St. Baking Company Cookbook
