Sunday-Style Pancakes

A fixture on menus across the city, these New York-style pancakes range from fluffy mile-high stacks to Dutch babies and thick old-school griddle cakes. These Sunday-style flapjacks are light-as-air, drowned in syrup, and finished with whipped salted honey butter with a distinctive crisp edge.

Cook time: 25 minutes

Servings: 2

Ingredients

• 2.5 oz unsalted butter chopped, softened
• 1 tbsp honey
• 0 sea salt flakes large pinch
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 2 tbsp superfine sugar
• 0.5 tsp fine sea salt
• 2 eggs
• 1 cup buttermilk
• 2 tsp vanilla extract
• 2 tbsp unsalted butter melted
• 1 tbsp unsalted butter melted
• 0.5 cup batter prepared
• 0 unsalted butter remaining melted
• 0 maple syrup to serve
• 0 honey butter prepared

Instructions

1. Place the whipped honey butter ingredients in a large bowl. Using electric beaters, whisk until light and fluffy. Alternatively, whisk by hand.
2. Sift the flour, baking powder, superfine sugar, and salt into a large bowl.
3. 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 tablespoons of the melted butter.
4. Heat an 8 in (20 cm) heavy-based frying pan over medium-low heat until hot. Add 1 tablespoon of the melted butter, then add ½ cup (125 ml) of the batter.
5. 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.
6. Transfer to a plate and repeat with the remaining melted butter and batter. Stack two warm pancakes on each plate, top with a spoonful of the honey butter, and pour over maple syrup.