I know. It’s hard to look at a stack of pancakes without just thinking, “Ooooooh…pancaaaaaaaaakes.” It’s made even more difficult in this case because the picture of the stack of pancakes isn’t particularly good.

That’s because I couldn’t focus.

But I want you to really try and focus. Avoid the pancakes. Look at the sea of liquid the pancakes are swimming in. You probably think it’s maple syrup and you’re half right.

It is maple syrup … maple syrup with butter.

Let me explain. While I have never visited the Clinton St. Baking Company, I’ve certainly heard of it so when I noticed that DeDe Lahman and Neil Kleinberg had a book out, I snapped it up if only for the precious biscuit recipe.

Clinton St. Baking Company Cookbook: Breakfast, Brunch & Beyond from New York’s Favorite Neighborhood Restaurant is wonderful. What’s even more wonderful (besides the legendary biscuit recipe) is the pancake recipe.

I’m partial to buttermilk pancakes but I was more than pleasantly suprised by the recipe in the book. These pancakes are buttermilk-free but are set apart by the fact that whipped egg whites are beaten into the batter just before cooking. It makes for a light, moist pancake.


But the part that put the pancakes over the top was what we put on top: maple butter.

Basically, you take warm maple syrup and slowly beat in cold butter until you have a thick syrup.


It got so we were looking for things to pour it on. To be honest I could have poured it on cardboard and would have happily eaten it.

The ratio of syrup to butter is two to one. The key is that you the butter is cold and that you cut it into small pieces and then take your time beating it into the maple syrup (which should be in a pan over low heat).

Oh, by the way. The rest of the cookbook is really good, too.