This recipe is my version of the amazing and very famous pancakes at Clinton Street Baking Co. in NYC. If you are ever over that way, the restaurant is worth a visit. I knew I was home the minute I walked in, the waitstaff all wearing T-shirts that say “Made with Love and Butter”. But, be warned, it doesn’t accept reservations and the queue can go for miles. It’s worth the wait. In the meantime, comfort yourself with these, and don’t skip the Maple Butter Sauce, it’s iconic and beyond delicious.
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- 3 large eggs, separated
- ½ Teaspoons cream of tartar
- 360 Grams full-cream milk
- Pinches pink salt flakes BUY
- 1 Teaspoon vanilla bean paste BUY
- 50 Grams raw caster sugar BUY
- ½ Tablespoons baking powder
- 100 Grams butter melted, plus some more for cooking BUY
- 350 Grams plain flour
- Cooked or fresh fruits of choice
- Icing sugar, for dusting
- 1 Batch Maple Butter Sauce Recipe
- whipped cream to taste
Place egg whites into a scrupulously clean and dry Thermomix bowl with cream of tartar.
Whip 4 minutes/37°C/Butterfly/speed 3 until the egg whites have mounted. Remove carefully from bowl and set aside. Remove Butterfly as well.
Without cleaning the bowl, place yolks, milk, salt, vanilla paste, castor sugar and baking powder into the Thermomix bowl and blend 10 seconds/speed 6.
Add melted butter through hole in lid as you blend 10 seconds/speed 4.
Add flour and blend 6 seconds/speed 5.
Add half the whipped egg whites to the mixture in the Thermomix bowl and combine vigorously with a silicone spatula. Add remaining egg whites and fold in carefully. You do not need a completely smooth batter, it should look quite lumpy.
Heat a frying pan to a medium–high heat. The frying pan must be well heated before starting to cook.
Melt a teaspoon of butter for each pancake, and dollop approximately half a cup of batter per pancake. Cook on each side until golden.
Serve with accompaniments of choice, as suggested.
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