As some of you may know, the Mister and I don’t take NYC meals lightly. Last time, we planned entire trips around cupcakes and za! (stay tuned for new places to add to the list!)
Knowing how serious we are about our food, our friend Ian took us to one of the best brunch spots in NYC — Sarabeth’s. Raved about by OPRAH herself, Sarabeth’s has an incredible reputation in the city for amazing baked good, fresh preserves and brunch concoctions.
From the website:
In 1981, Sarabeth and Bill Levine opened a tiny bakery-kitchen to make and sell her preserves and baked goods. A few tables and chairs were soon added, first for breakfast and then for lunch. The little store, with its unique charm and wholesomely delicious products became an instant success with discriminating New Yorkers.
Right away, I knew which dish I’d be ordering. Whole Wheat Pancakes with Bananas and Wheatberries.
Me. Oh. My.
I knew right away that it would be cruel and unusual punishment for me to share these delectable discs of heaven without sharing a recipe so you can make them, as well.
Armed with gumption and my best persuasive voice, I planned on calling Ms. Sarabeth and DEMANDING she share her famous recipe with all of you. Luckily, Ms. Sarabeth was about 2356 steps ahead of me and already has the recipe posted on her website. And you were all really excited for me to be assertive weren’t you? Well shucks, guess it just wasn’t meant to be.
What WAS meant to be is your enjoyment for these pancakes. Make them. Invite your friends and slowly watch as they begin to treat you like a queen (or king for my handsome, make readers). I suggest doubling the batch, because you’ll definitely want need more than one serving.
- 1 cup whole wheat flour
- 1 cup unbleached flour
- 1 tablespoon baking powder
- 2 tablespoon sugar
- ½ teaspoon salt
- 2 ½ cups milk
- 2 large eggs, separated
- Clarified Butter
- Warm pure maple syrup, for serving
- Unsalted butter, softened, for serving
Preparation time: 6 minutes
Cooking time: 2 minutes
In a large bowl, whisk the whole wheat and unbleached flours, baking powder, sugar, and salt to combine, and make a well in the center. In a medium bowl, whisk the milk and egg yolks until mixed.
Pour into the well. Using a wooden spoon, stir just until the batter is mixed. Do not overbeat – a few tiny lumps of flour may remain.
In a small, greasefree bowl, beat the egg whites just until soft peaks form. Gently fold the whites into the batter.
Preheat the griddle and grease the griddle with the clarified butter.
Using a scant 1/3 cup for each pancake, pour the batter onto the griddle, leaving an inch or so between the pancakes. Cook until tiny bubbles appear on the surface of the batter, about 1 minute. Carefully turn the pancakes and cook until the other side is golden brown, about 1 more minute.
Serve immediately on warmed plates, with the syrup and butter on the side. Top with bananas and wheatberries (or your favorite toppings).
I’ll be making these next weekend, or sometime this week for dinner — just need to go polish my crown so I’m ready for the admiration ;)