Raspberry Pancakes, February 3-4
Vanilla bean whipped cream, almond brittle, and fresh raspberries top a pancake stack layered with house-made raspberry jam (the same kind that you get with your biscuit at Clinton Street Baking Co.).
Coconut and Key Lime Pancakes, February 5
A new flavor this year, this pancake brings to mind a tropical vibe in the midst of winter; shredded coconut is mixed into the batter, and the pancakes are served sitting in coconut cream with lime curd on top.
Blueberry Streusel Pancakes, February 10-11
Another new flavor, these pancakes are a spinoff of the blueberry muffins that make a regular appearance in Clinton Street's pastry case. The streusel on the pancake is the same as in the muffin, and the dish comes served with fresh blueberry sauce and whipped cream.
German Chocolate Pancakes, February 10-11
Inspired by the popular German Chocolate Cake, this stack is served with two pools of chocolate sauce and caramel, and topped with coconut and pecans. "People go crazy for that cake," says Dede. "So we thought it would do just as well in pancake form."
Japanese Pumpkin Pancakes, February 12-13
"This pancake is an homage to the Clinton Street Baking Co. in Japan," Dede explains. Spiced cubes of roasted pumpkin are heaped on top of the pancakes along with pepita streusel, and like all the other special pancakes, served with a side of warm maple butter.
Valentine's Day Pancakes, February 14, 26-27
Clinton Street's Valentine's Day Pancake is made with a raspberry caramel sauce and topped with fresh raspberries and chocolate chunks, a tried-and-true combination for this month.
Fresh Coconut Pancakes, Feb 17-18
Shredded coconut is folded into these pancakes before they're cooked on the griddle; bananas get a bruleéd sugar coating before getting added to the top alongside caramelized pineapple and macadamia nuts.
Crunchy Banana Pancakes, February 19-21
The best-seller during previous Pancake Months, this stack comes with a cinnamon and chili chocolate sauce drizzled over fried bananas. "It's our most popular pancake," says Dede. "This is one that we bring back year after year because people would have a fit if we didn't."
Swedish Apple Pancakes, February 24-25
A dollop of Bavarian cream floats on top of a stack that is layered with caramelized apples between each pancake. Cinnamon-cider glaze soaks from the bottom-up for pancakes that stay moist throughout the meal.
Fresh Blackberry Pancakes, February 28
Late winter means prime-time for citrus fruits, and Clinton Street Baking Co. takes full advantage of it with this pancake. Blackberry glaze on the bottom, lemon curd on top, and fresh blackberries and lemon zest strewn on top, this dish is a sunny way to end the month.
In the Kitchen
Neil Kleinberg works pancake magic in the kitchen of Clinton Street Baking Co.