- I actually am a fake syrup guy.
For me, it's Aunt Jemima, or Shaw's brand the whole way,
that's what I grew up with.
I'm gonna say that instead, cool?
- Yeah.
- Cool.
What's up everyone, it's Chas from Thrillist,
and today we are on the hunt for a killer
stack of pancakes.
I'm in Williamsburg, across the street from
Sunday in Brooklyn, where they serve the most
photogenic pancakes I've ever seen.
I'm gonna head inside and talk with chef Jaime
and get the rundown of their one-of-a-kind
malted pancakes.
Let's check it out.
(whistling)
- It's totally a basic pancake recipe, but we're,
we just kinda focused in on the details of how we make it,
and then we kinda fussed with the basic pancake recipe,
even the malt powder,
which is sweetened itself, helps give it
like a nice caramel crust on the outside,
and a deeper, nutty tone to it.
The pancake in itself we figured out, but then
we're like, well alright, we can't just do maple syrup.
I wanted to separate us from everybody else in
New York, by doing something just a little bit, uh,
a little bit different.
So I started with hazelnuts, 'cause I thought
that they would be pretty tasty with the
pancake, you know? Then I just added maple syrup,
and some water to it, and it became this amazing
praline, and it tasted excellent with the pancake,
so I was like alright well this looks pretty much
like the cartoon pancakes like I saw growing up as a kid.
For me like a cartoon pancake
is big and fluffy and like,
the syrup drips all over it, and you're like,
"Wow, that's something I'd like to eat in the morning
every day," and that's kinda what we were going for.
- Little confession, I actually haven't had
pancakes in five years.
Not much of a breakfast guy, but these
look like they're gonna hit the spot.
Wow, this is...
A big stack.
I feel like I barely even have enough knife.
It almost looks like a chocolate cake.
The first thing I noticed with these pancakes
is this sauce, and
it is incredible.
It adds this great texture from all the
ground hazelnuts in there, but it's also
not overly sweet, like you get with the
maple syrup you'd get from a diner.
It's not gonna knock you straight into like
a sugar coma, or something like that.
Mm, big bite.
I just got a nice hit of that brown butter
that's just melted all in here, and
you know, it's adding an almost extra
nuttiness to it, but it also feels almost like
a butterscotch sauce,
it's adding this other complexity to the whole
hazelnut, maple syrup combo.
It's really clutch.
You guys gotta take a look at these pancakes, too.
I mean, just look at how thick and fluffy they are,
but they're not like falling apart, and
it's really crazy how cooking them in the oven
does so much for the pancake, and
really keeps them this nice strikingly tall stack.
And the other thing is this malt that they add in there,
and it gives the pancakes a little sweetness, but
it also builds this great crust on the outside,
which is keeping it from getting, you know, this
syrup seep-through that you can get sometimes. It's all just
one perfect cake, ready to be eaten and enjoyed.
Wow, what a great way to end my pancake hiatus, but
I'm gonna work on the rest of this stack, you should
check out another Thrillist video,
like our Fork Yeah pastrami doughnut from last week,
and like, comment, and subscribe below.