The pancakes at Clinton St. Bakery are famous for a reason. But that doesn’t mean you can’t make them at home.
Photos by Izy Hossack
My daughter and I love the pancakes over at the Clinton Street Bakery, but she is a lazy teenager sometimes (she will kill me for saying that), so she never wants to wait on the line. I did some research to see if anyone had published a recipe for them, and it turns out that someone did. Man, I love the Internet. We make the pancakes all of the time, and it's also become my go-to meal contribution whenever I'm staying with other people on vacation, like ski trips. Sometimes I'll mix the dry ingredients the night before so I only have to deal with the eggs, buttermilk, etc. in the morning. And when I'm cooking, the low hum of sports radio is always playing, much to the chagrin of my daughter, who would rather hear top 40. —Chad Stoller, 42, managing partner IPG Media Lab, NYC
You will need:
(exact amounts in the full recipe at the bottom of this post)
eggs
buttermilk
unsalted butter
all-purpose flour
salt
sugar
baking powder
baking soda
blueberries (preferably wild blueberries, if available)
Separate two eggs — yolks in one bowl, whites in another.
