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Neil's pancakes from Clinton Street

Time 40 minutes
Yields Makes about 10 (3-inch) pancakes
Neil’s pancakes from Clinton Street
(Glenn Koenig / Los Angeles Times)
1

Sift the flour, baking powder, sugar and salt into a large bowl.

2

In a medium bowl, whisk together the egg yolks, milk, melted butter and vanilla until combined. Whisk the wet ingredients into the dry; the result should be slightly lumpy yet combined to form a batter.

3

In another bowl, whip the egg whites to medium peaks, being careful not to overwhip. Using a large spatula, gently fold half of the egg whites into the batter, then fold in the remaining egg whites. The batter will be slightly lumpy with bits of egg whites not fully incorporated (it will look like white caps on the ocean with foam on top).

4

Heat a griddle over medium-high heat until hot (350 to 375 degrees if using an electric griddle). Grease the hot griddle with a little butter, then drop a quarter-cup of batter onto the griddle top. Add 2 tablespoons blueberries or sliced bananas and a scant tablespoon chopped walnuts before flipping the pancake. Flip the pancake when bubbles have started to form on top and the bottom is golden brown, 2 to 3 minutes, depending on the heat. Cook the other side until golden brown and the pancake is fully cooked, an additional 1 to 3 minutes.

5

Continue until all of the batter is cooked. This makes about 10 (3-inch) pancakes. Serve warm.

Adapted from Clinton Street in New York City. The restaurant serves the pancakes dusted with powdered sugar (blueberry pancakes) and cinnamon sugar (banana pancakes) and with maple butter.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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