Soft fluffy pancakes with brown sugar bananas, drizzled with pure maple syrup…a heavenly combination for breakfast!
This recipe is from the famous Clinton St. Baking Company in New York. The original recipe makes a heck of a lot, so I scaled it down to 1/4 of the original.
What is so different about these pancakes are that the eggs need to be separated and the whites to be beaten into medium peaks before being folded into the rest of the batter.
This different method results in a fluffier soft texture. I served this with some very ripe bananas which were first coated in brown sugar then pan fried in butter for about 8 minutes.
Awesome combination! 🙂
The scaled down recipe (makes about 12 3-inch sized pancakes) is as follows:
- 128 grams (1 cup) all-purpose flour
- 5 grams (1 tsp) baking powder
- 37 grams granulated sugar
- 1/4 tsp salt
- 2 eggs (60 grams with shell)
- 180 ml whole milk
- 43 grams unsalted butter, melted + around 5 grams, unmelted, for the pan
- 1/2 tsp vanilla extract
- maple syrup
This recipe is totally worth the effort, especially when your beloved beams at you after the first bite, reaches over and gives you a kiss on the lips for the fantastic breakfast.