Food & Cooking Recipes Breakfast & Brunch Recipes Pancake Recipes Neil's Pancakes 3.8 (78) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 28, 2020 Print Rate It Share Share Tweet Pin Email Yield: 18 to 20 3-inch pancakes Find out why the pancakes at Clinton Street Baking Company were voted the best in New York with this recipe from owner Neil Kleinberg. It comes from his "Clinton Street Baking Company Cookbook." Ingredients 4 cups all-purpose flour 1 tablespoon plus 1 teaspoon baking powder ¾ cup sugar 1 teaspoon coarse salt 6 large eggs, separated 3 cups whole milk ¾ cup (12 tablespoons) unsalted butter, melted, plus 2 teaspoons unmelted for cooking 1 teaspoon pure vanilla extract 2 ½ cups blueberries or sliced bananas and 1 cup chopped walnuts (optional) ½ cup confectioners' sugar or cinnamon sugar for dusting (optional) Maple Butter for Neil's Pancakes Directions Sift flour, baking powder, sugar, and salt into a large bowl. In medium bowl, whisk together yolks, milk, melted butter, and vanilla until combined. Whisk yolk mixture into flour mixture until just combined; batter will be slightly lumpy. Place egg white in the bowl of an electric mixer fitted with the whisk attachment, or whisk by hand, until medium peaks form. Gently mix half the egg whites into batter with a rubber spatula. Gently fold in remaining whites. The egg whites should not be fully incorporated into the batter. Heat a griddle until hot, about 350 to 375 degrees. Add remaining unmelted butter to hot griddle. Add 1/4 cup pancake batter and let set. Sprinkle 1 tablespoon blueberries or sliced bananas and 1 teaspoon chopped walnuts, if using, over pancakes. When bubbles begin to form, lift pancake; if golden brown, turn. Cook until golden brown on remaining side. Transfer cooked pancake to a plate and keep warm. Repeat process with remaining batter, fruit, and nuts. Garnish with confectioners' sugar for blueberry pancakes and cinnamon sugar for banana-walnut. Serve warm with maple butter. Rate it Print