A Day Making the Most Popular Pancakes in NYC | On The Line | Bon Appétit

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and is dairy-free.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with added flavor.

Prepare for 300 covers of pancakes for brunch.

Add sugar to the pancake mix for caramelization.

Zest lemons for flavor, avoiding the white part to prevent bitterness.

Separate eggs, using half normal eggs and half egg whites to prevent over-proofing.

Mix egg yolks and sugar in a mixer until color changes.

Slowly add milk to the egg mixture, pouring half at a time.

Gradually add flour to the mixture, ensuring it absorbs the liquid properly.

Add clarified butter to help the pancakes cook nicely and get crispy.

Drop pancake batter onto the cooking surface using a measuring cup, pressing down twice to ensure even cooking.

Use oil (L Fire Bar) to fry the pancakes until bubbles form on top, indicating it's time to flip.

Flip pancakes to achieve a nice brown color, ensuring they are cooked through.

Immediately pour maple syrup over the pancakes after removing them from the cooking surface to absorb flavor.

Prepare condiments for serving, including sunny-side eggs, parsley, onions, and lemon juice.

Cook pork head in salted water for 2 hours, then slice for serving with pancakes.

Mix spices and vinegar for flavoring the pork head filling.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens