Bring the internet-famous big pancake to your table. Inspired by June, it comes with a quick spiced syrup for your pancake to swim in.
Thanks to New York’s Golden Diner, we’re seeing the rise of big pancakes on our screens, and at the tables of a new brunch spot at Burgos Circle. Manila’s version of the big pancake is in June: a fat golden brown frisbee big enough to share, swimming in a puddle of spiced syrup, topped with a dollop of butter and flaky salt. I’ve had the pancakes twice since their opening, and have been consumed by the idea of a homemade version since.
Golden Diner’s own recipe provides a good blueprint for a big pancake. With a few home cook-friendly adjustments, I landed on a fluffy pancake that’s thick yet tender, cotton-soft yet sturdy enough to soak up some syrup. Flippable on the stovetop, so you don’t need an oven or a salamander to finish it off. Most importantly, it’s the size of a dinner plate. It’s not a carbon copy, but it captures everything I loved about June’s big pancake. Here’s how to make it.
June serves a limited amount of pancakes per day. Pair that with their overnight batter, and it tells us the pancakes are yeasted, like Golden Diner’s.
gives you the luxury of time. Unlike quick batters leavened with baking powder and soda, you don’t have to cook a yeasted batter right away—you can prepare it the night before, and let it sit in the fridge for a day without losing aeration. Every pancake you cook is as lofty as the last. Bonus: The yeast makes your pancake taste like a donut.
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Get instant yeast, not active dry yeast. You don’t need to dissolve it beforehand, and it works much faster—very beginner-friendly. You can get your pre-ferment ready in an hour.
