1/2 teaspoon salt
3 eggs, separated
11/2 cups milk
6 tablespoons butter, melted, plus butter for cooking on the griddle
1/2 teaspoon vanilla extract
11/4 cups fresh blueberries or sliced bananas
1/2 cup chopped walnuts
SIFT the flour, baking powder, sugar and salt into a large bowl.
WHISK together the egg yolks, milk, melted butter and vanilla in a medium bowl until combined. Whisk the wet ingredients into the dry; the result should be a slightly lumpy batter.
WHIP the egg whites to medium peaks in another bowl, 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).
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.
CONTINUE until all of the batter is cooked. This makes about 10 (3-inch) pancakes. Serve warm.
Nutritional information per pancake (prepared with blueberries): 272 calories, 7 grams protein, 32 grams carbohydrates, 1 gram fiber, 14 grams fat, 6 grams saturated fat, 78 mg cholesterol, 11 grams sugar, 253 mg sodium.
Note: Recipe is 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.
Distributed by MCT Information Services
Yield: 17 to 22 crepes
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan
COMBINE all of the ingredients in a blender and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
HEAT a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
Savory Variation: Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.
Sweet Variation: Add 2 1/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.