The NYT article claims the lines are out the door at the Golden Diner for this breakfast treat. Since I have no intention of standing in line for them, I attempt a homemade version.
Many steps need to be worked through. Not my kind of morning rigor, but I endeavor. After reading the recipe a few times I am taken aback by the copious amounts of maple syrup and butter. This calls for some simplification. Not small in size, they really turn out delicious, with a robust yeasty aroma and are immensely satisfying. Give them a whisk.
NOT QUITE GOLDEN DINER PANCAKES
Adapted from NYT Cooking
Serves 4
PANCAKES
2 1/4 teaspoons or 1 packet active dry Yeast
2 cups all purpose Flour
1 1/2 cups Buttermilk
1/4 cup Water
2 tablespoons Sugar
3/4 teaspoon Baking Soda
1/2 teaspoon Kosher Salt
2 Eggs
1/4 cup Vegetable Oil
SYRUP
2 tablespoons Butter
1/3 cup Honey
1/4 cup Maple Syrup
1 teaspoon Soy Sauce
Strawberries
Blueberries
Start the pancakes an hour before you want to eat them.
In a large bowl whisk yeast with 1 cup flour.
Heat buttermilk and water over low heat till lukewarm.
Pour buttermilk into the flour and whisk till smooth.
Cover with plastic wrap and set aside for 1 hour to ferment.
Make the syrup by combining butter, honey, maple syrup and soy sauce in saucepan.
Heat syrup for 3 -5 minutes till butter has melted. Stir often.
Heat oven to 350F/180C.
Mix remaining 1 cup flour, sugar, baking soda and salt in a bowl.
In another bowl, break eggs and whisk.
Add oil to eggs and whisk well.
Pour eggs into the fermented flour mix.
Add remaining flour mix in as well.
Use a spatula to mix everything till there are no specks of flour to be seen. The batter will be lumpy.
Heat a 7inch nonstick skillet over medium heat. You will not be using any oil or butter so it is essential to use a nonstick skillet.
When it is hot pour 1/3 cup batter into the pan.
Let it cook for 2-3 minutes. Check the underside. It should be golden brown. Flip and cook the other side for 1-2 minutes.
Take it off the pan and place on a baking sheet.
Place the baking sheet in the oven.
Repeat with the remaining batter, placing the pancakes on the baking sheet in the oven to keep them warm.
Serve 2 pancakes stacked on top of each other, bathed in the warm maple syrup with strawberries and blueberries.
