Pancakes on Sundays
recipe by yasmin newman
photography by alan benson
food styling by lucy tweed
A fixture on menus across the city, New York pancakes range from fluffy mile-high stacks to Dutch babies and thick old-school griddle cakes. While no one version reigns supreme, all conjure comfort, especially for brunch, when restaurants pull out all the stops. These Sunday-style flapjacks are light-as-air, drowned in syrup and finished with whipped salted honey butter—with a distinctive crisp edge from cooking in a generous pool of butter.
SERVES 2
Ingredients:
- 1 c. all-purpose (plain) flour
- 1 tbsp. baking powder
- 2 tbsp. superfine (caster) sugar
- ½ tsp. fine sea salt
- 2 eggs
- 1 c. buttermilk
- 2 tsp. natural vanilla extract
- 4½ oz. unsalted butter, melted
- Warm maple syrup, to serve
Whipped honey butter
- 2½ oz. unsalted butter, chopped, softened
- 1 tbsp. honey
- Large pinch of sea salt flakes
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Instructions:
- Place the whipped honey butter ingredients in a large bowl. Using electric beaters, whisk until light and fluffy. Alternatively, whisk by hand.
- Sift the flour, baking powder, sugar, and salt into a large bowl. Whisk the eggs, buttermilk, and vanilla extract in a separate bowl until smooth. Slowly whisk the wet ingredients into the dry ingredients until combined, then whisk in 2 tbsp. of the melted butter.
- Heat an 8 in. heavy-based frying pan over medium–low heat until hot (to ensure the pancake edges crisp up). Add 1 tbsp. of the melted butter, then add ½ c. of the batter. Cook for 2 minutes, or until the top of the pancake starts to bubble and the edges are slightly crisp. Carefully flip the pancake and cook for 1–2 minutes, until puffed and golden. Transfer to a plate and repeat with the remaining melted butter and batter.
- Stack two warm pancakes on each plate and top with a spoonful of the honey butter. Pour over maple syrup to drown and serve immediately.
