Clinton St. Bakery Pancakes

By Janet-2

Ingredients

• 4 cups all-purpose flour
• 1 tbsp. + 1 tsp. baking powder
• 3/4 cup sugar
• 1 tsp. salt
• 6 large eggs, separated
• 3 cups whole milk
• 3/4 cup unsalted butter plus 2 tsp. melted for griddle
• 1 tsp. vanilla extract
• 2 1/2 cup bananas
• 1 cup walnuts
• Makes 18-20 3" pancakes.
• Maple Butter
• 1 cup maple syrup
• 2 sticks butter, cut into cubes

Preparation

Step 1

Measure and sift dry ingredients into bowl. In another bowl, whisk yolks with milk, butter and vanilla.

Then whisk wet ingredients into dry ingredients. This should be lumpy.

In a separate bowl, whip egg whites until you have medium sized peaks. Mix half of the whites into the batter with a spatula. Then fold the other half of the whites gently into the batter.

Heat griddle - should be very hot. Put butter and spread it. Drop batter. Just before turning it, add bananas and walnuts. Then flip it.

Maple Butter

Heat syrup over medium heat. Add cold butter a few at a time and whisk. Do not boil.