Sunday In Brooklyn's Pancakes Are Insane
Pancakes are not one size fits all, I know. There are passionate groups behind every style: pillowy, crepe-like, studded with fruit. But it's hard to argue that Sunday In Brooklyn's stack is anything but perfect.
GO THERE Sunday in Brooklyn, tripadvisor
You could call the pancakes an Instagram star, but that's almost doing them a disservice, making them sound like a publicity stunt. They're legitimately delicious - in a way that made-for-social media dishes often aren't.
"We wanted something unique, a bit over-the-top, even a little cartoon-y," says executive chef Jaime Young. When the pancakes come out of the kitchen, he gets those cartoon reactions: eyes bugging out, heads spinning. Because the pancakes are so fluffy, the stack is laughably tall. Chefs completely fill their small pans - about six inches wide - with batter, so it's forced to rise as it bakes instead of spread.
Young developed the recipe with a few special ingredients: malt powder, for the nutty taste it lends, and buttermilk. The latter does two things. It makes the pancakes lighter and gives them a little tang.
Then there's the syrup. Holy S#!&, the syrup. The menu reads hazelnut maple praline, which means this: Chefs blend roasted hazelnuts into a chunky nut butter, then mix it with maple syrup. It's thicker than what you're used to pouring on a short stack and doesn't soak into the pancakes in mere seconds. It's also what makes the pancakes so expensive. The dish is $18, mostly because hazelnuts aren't cheap.
I'm a firm believer in Table Pancakes (n.: a platter of pancakes ordered for the table, to share as an appetizer or side), and Sunday In Brooklyn's are designed to be ordered that way. Young calls them a team effort. Well, most of the time. "This one guy - he was definitely a body builder - finished a whole stack. Then a burger."
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