When it comes to Instagram-worthy brunches, where the food tastes even better than it looks, nobody does it quite like Sunday in Brooklyn. The restaurant takes a humble sausage and egg sammie to the next level, putting it on brioche and slathering it with Gochujang aioli, and its mezcal-infused Bloody Marys are a smoky twist on the classic cocktail. But nothing—cue Sinéad O’Connor impression here—compares to…the Sunday Pancakes. Each dinner-plate-sized flapjack is nearly as fluffy as your pillow, and it comes covered in a house-made hazelnut maple praline syrup. The restaurant currently offers pickup and delivery, but if you live too far away to try this treat, no worries—professional eater and creative behind @eatingnyc, Alexa Matthews, has come up with a copycat recipe to tide you over until your next visit.
Matthews, who stars in PureWow’s Instagram series #strEATtalk, regularly visits restaurants all over the city, sharing how their iconic dishes are made. And, since quarantine, she’s started paying homage to them, creating her own riffs on the classic as part of her “Recipe Remake” series. (You can check out several of the other recipes she’s recreated, like Levain’s chocolate chip walnut cookies, on her website.)
The secret to these pancakes’ sweet-yet-nutty flavor is a tablespoon of malted milk powder. Well, that and an infused syrup that’s unlike anything you can find on grocery store shelves.
“I used leftover syrup in other recipes throughout the week—it’s such a great idea and works well with lots of different breakfast foods, smoothies and dessert,” Matthews says.
Syrup in smoothies? We’re in. Check out the recipe below, and if you make it, be sure to take a picture and tag @purewow and @eatingnyc in your creation. (You know, so we can live vicariously through you.)
Sunday in Brooklyn-Inspired Malted Pancakes
½ cup hazelnut butter
1/3 cup maple syrup
1 ¼ cup all-purpose flour
¼ cup of sugar
1 tablespoon malted milk powder
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
½ stick of butter
1. In a large bowl, combine dry ingredients: flour, sugar, malted milk powder, baking powder, baking soda, salt.
2. Microwave butter for 15 seconds and slowly combine into mixture, along with buttermilk and eggs.
3. Separately, whisk your hazelnut butter and maple syrup. Add a pinch of salt to taste.
4. In a nonstick skillet (preferably 6 to 8 inches in diameter) warmed to medium heat, add a 1/2 cup of batter. Cook for 2 to 2.5 minutes. Flip and cook for another 30 seconds to 1 minute, or until the pancake is lightly golden. Repeat with remaining batter, until you have about eight pancakes.
5. Plate your pancakes and serve with hazelnut maple syrup.