Clinton Street Baking Company's Famous Blueberry Pancakes Recipe (2024)

FAQs

What is the secret of amazing pancakes? ›

Don't use cooking fat - This is the real secret to the technique. If you want those perfect edge to edge golden brown tops and bottoms on your pancakes leave the pan totally dry. No butter, no cooking oil, no nothing.

In this country, fruits have become a popular ingredient in pancakes. Blueberries contain a compound anthocyanin offering the blue color and a host of health boosting effects. Health benefits include lower blood pressure, improved insulin response and reduced risk of cancer.

It is owned by a husband-and-wife team of restaurateurs, seasoned chef Neil Kleinberg and DeDe Lahman.

The Sweet Beginnings of Blueberry Pancakes

This pancake variation became popular in the United States during the early 20th century. As blueberries gained popularity, cooks began incorporating them into their pancake recipes, adding a delightful burst of flavor and a touch of antioxidants to the breakfast table.

Restaurants use better quality ingredients

Restaurants tend to use real, farm-fresh eggs and real milk when making their pancakes, which as you might guess, adds to a richer, higher-quality eating experience.

Fresh and thawed frozen blueberries both work great. All-purpose flour – It makes up the base of the batter. Baking powder, baking soda, and an egg – They help the pancakes rise. Cinnamon – It adds warm, spiced flavor.

While the griddles themselves likely vary from one diner chain to the next, diners are pretty much all working with a waffle iron or griddle that's already hot. IHOP, for instance, requires its pans to be heated to 350 degrees Fahrenheit, and uses Crisco instead of butter to grease it, says Grimm.

The pancake also doesn't cook evenly. Plus, whole blueberries make for a messy and explosive eating situation. Cutting blueberries in half, strawberries into thin slices, and flattening out flexible raspberries allows the batter to swallow up the berry and seamlessly cook on both sides.

1907. The Franz brothers saved up and acquired their uncle's bakery - United States Bakery at East 7th & Burnside, and the decision was made to keep and use the United States Bakery name.

JENNA UNRUE, OWNER + CHEF

Jenna has owned and operated 4 Birds Bakery since 2017 and builds on inspiration from her many travels to Japan, California, St. Louis and more.

Who owns baked NYC? ›

With four cookbooks, a cookware line, and Baked NYC locations in Brooklyn and Manhattan, Matt Lewis and Renato Poliafito have built a baking empire serving fresh, classically American cakes and desserts. Baked NYC feels just as familiar and traditionally American as the story behind it.

These pancakes are packed full of healing nutrients and are gluten, lactose and sugar free! Blueberries are one of the most powerful foods on the planet. They are full of natural vitamins including A, C, D, E and K, Thiamin, Riboflavin, Niacine, B6, Folate, Panthothernic Acid, Choline and Betain.

Avoid High Heat

Mortillaro explains that high heat results in uneven cooking as it burns the outside while leaving the inside batter raw. "This is because the high heat does not allow enough time for the heat from the pan and oil to penetrate to the center of the pancake," she says.

It's too hot

One of the most common ways to ensure your pancakes stick to the pan is to use too hot a pan. A pan that is too hot will cause butter to brown before the other ingredients start to cook. This will often cause it to stick to the bottom of the pan before the rest of the pancake has actually cooked.

The secret is in the griddle

So how are IHOP's pancakes perfect every time? For starters, that griddle is set to a very specific temperature — 350 degrees to be exact — and, believe it or not, it is not slicked with oil or butter, or any other fat, for that matter.

Pancakes and waffles typically both contain baking soda, which causes them to rise. As soon as the baking soda is combined with the wet ingredients (which contain an acidic ingredient, like often buttermilk), it starts producing carbon dioxide gas bubbles that cause the batter to rise.