From Chef John Iachetti of 540 Park in New York City, this breakfast recipe would be a great addition to your ‘at home’ repertoire
We’ve featured all kinds of entrees, appetizers, salads and soups on Steal This Recipe, and we thought this breakfast recipe would be a great addition to your ‘at home’ repertoire.
Chef John Iachetti of 540 Park located at the Loews Regency Hotel in New York City, has shared this simple, yet sumptuous recipe for Corn & Blueberry Pancakes. 540 Park is known by New York aficionados as the place to breakfast in Manhattan. From 7am to 10am, on any given weekday morning, black cars with their drivers waiting, line up three deep outside the hotel on Park Avenue and 61st Street. Inside, the tables fill with New York’s upper echelons; movers and shakers from the worlds of Wall Street, business, media, and politics. Observing a morning ritual established over the last 35 years, they have made the Loews Regency the undisputed home of the ‘Power Breakfast’.
The Power Breakfast began informally during the financial crisis of the mid-70’s, when Bob Tisch invited the city’s business and political leaders to The Loews Regency before the workday started, to discuss ways to help the city recover. Recognizing the significance of its participants, he dubbed it the ‘Power Breakfast’, and in doing so, forever changed how business was done.
About the chef: as Executive Chef and Director of Food & Beverage John Iachetti brings his culinary expertise to the kitchens of The Regency Hotel. Iachetti is responsible for all of the catering and room service operations at all of the hotel’s three outlets: 540 Park, Feinstein’s at The Regency and The Library.
John is the co-creator of both the concepts of ‘Park Avenue TV Dinners’ and the ‘Loews Loves Pets’ menu as well as having the privilege of cooking for many celebrities (and their pets!) including Jane Seymour, Michael Feinstein and Liza Minelli.
He regularly donates his expertise to food-related charity and volunteer organizations including Share Our Strength, Meals on Wheels, City Harvest and feeding the homeless for the Bergen County Archdiocese.
He has also made numerous TV appearances while working with Loews Hotels, including spots on the Today Show, The Food Network, MTV, VH1 and many local New York television programs, and has been featured in the New York Times, the New York Daily News.
This recipe makes 4 pancakes and is served at 540 Park for $20.
540 Park Avenue (at 61st)
The Regency Hotel
NY, NY 10065
212 759 4100
Corn & Blueberry Pancakes Ingredients:
1/2 cup oat bran
3/4 cup flour
1 Tbsp baking soda
1 Tbsp brown sugar
1 cup non-fat yogurt
1 1/2 cup whole blueberries
1 1/2 cup corn (frozen corn can be substituted when fresh is not available)
1 Tbsp vegetable oil
1 Tbsp vanilla extract
1/2 cup egg whites
1/4 cup heavy cream
Warm maple syrup for serving
Steal This Recipe® Step by Step Instructions:
Start by mixing together all the dry ingredients.
Next, blend in the yogurt, vanilla, cream and half of the vegetable oil.
Use a blender to beat the egg whites to medium peaks (not higher than 1/2 inch); then fold the beaten egg whites into the batter. (Eggs are said to peak when they are whipped into a foam, which lightens them and gives them the ability to stand on their own. The eggs then resemble the peaks on a mountain.)
Use the remaining oil for the griddle.
Ladle small scoops of the batter onto a hot griddle, then spoon corn and blueberries into the poured batter.
Cook about 1 minute on each side, then flip and cook for one additional minute.
Serve with warm maple syrup.