Thursday, September 1, 2011

Farm Fresh Berry Silver Dollars

When you come home from the farmer's market with an abundance of perfectly ripe and sweet berries, your mind becomes swamped with ideas of how to use them. Of course, me being the pancake lover that I am, I had to make fresh berry silver dollars. After a reader sent me the recipe for Clinton St. Baking Company's pancakes, I knew I had to try it.

I've never tried a pancake recipe where the whites were separated from the yolks, whipped and then folded back into the batter, but when I thought about it... it made perfect sense. We all relish in the fluffiness of pancakes and whipped whites would make the fluffiest pancakes ever! No wonder I fell in love with Clinton St. Baking Company's pancakes immediately.

These pancakes were so lovely. Fluffy, bursting with bites of juicy berries. I topped them off with even more fresh berries and a bit of maple syrup. If I'm not mistaken, I'm pretty sure that day, I was in heaven.

Clinton St. Bakery's Pancakes
Yields: 9 - 10 3" pancakes
Original recipe here.

1/2 cup flour
1/2 tsp. baking powder
1 1/2 tbsn. sugar
pinch of salt
1 large egg, separated
1/4 + 1/8 cups whole milk
1 1/2 tbsn. unsalted butter, melted, plus 2 tsp. unmelted for cooking
1/2 tsp. vanilla
1 1/4 cups blueberries or sliced bananas (optional)
1/4 cup powdered sugar, for dusting (optional)
maple butter, for serving

Sift together the flour, baking powder, sugar and salt into a large bowl, set aside. In a medium bowl, whisk together the yolks, milk, melted butter and vanilla until combined. Whisk the yolk mixture into the flour mixture until just combined; the batter will be slightly lumpy. Place the 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 the batter with a rubber spatula. Gently fold in the remaining whites - the whites should not be fully incorporated into the batter. Heat a griddle until hot, about 350 - 375 F. Add the remaining unmelted butter to the hot griddle. Add 1/4 cup pancake batter and let set. Sprinkle with 1 tbsn. blueberries or sliced bananas, if using, over pancakes. When bubbles begin to form, lift the pancake, if golden brown, flip it. Cook until golden brown on the remaining side. Transfer to a plate and keep warm. Repeat with remaining batter. Garnish with powdered sugar and serve with warm maple butter.


  1. What beautiful photos!! I wish I could just pick those berries right out of the photograph. Nom nom

  2. What a great idea to whip the egg whites. These look delicious!

  3. gorgeous pictures!!!

  4. I'm STARVING! this looks unbelievably delicious.

  5. Michele, those pancakes sound fabulous. I'm new to your blog, so I took some extra time to browse through your earlier posts. I'm so glad I did that. I really like the food and recipes you feature here and I'll definitely be back. I hope you have a great day. Blessings...Mary

  6. They look so light! And the addition of berries is always a plus imho. Delicious!

  7. Those berries look so delicious!