Pancakes aren’t for early birds anymore

Maxine Builder
Recipe by Extra Crispy


Credit: Photo by Paul Wagtouicz

It's rare to find a bar in New York City that serves food until closing time, let alone one that offers a full menu of creatively topped pancakes, homemade breakfast sausage, and bacon-infused bourbon cocktails until 4 a.m. on weekends. But that's Boilermaker for you. The home of the midnight pancake is a friendly neighborhood bar located in what Seinfeld's Kramer once called the "nexus of the universe," where breakfast only starts once the clock strikes 12 a.m., and the kitchen, led by chef de cuisine Mike Landas, turns out six different varieties of homemade pancakes until last call every night of the week.

Pancakes might not seem like the ideal drunk snack. They can be kind of messy, they're not especially portable, and it can be a challenge to get them right. Landas's pancakes strike a perfect balance between being substantial enough to sop up all the booze that may have been sloshing around your belly, while not making you feel like you need to rush home and pass out from overindulgence. If anything, I was ready to go up to the bar and order another round of drinks.

One of Boilermaker's most popular pancakes thus far is the apple pie, served with a house-made apple chutney, made with fresh apples, ginger, and apple cider vinegar to keep the flavor from getting too cloyingly sweet (though you can ask for whipped cream, if that's your thing). While you definitely don't have to be drunk to enjoy these pancakes, I'd recommend making them late at night if you want the full experience of being out past midnight in Manhattan.


For the chutney
For the pancakes


Instructions Checklist
  • In a small pot, heat the oil over low flame. Add the apples, onions, and kosher salt, and cook over medium-low heat until onions are translucent, approximately 15 minutes.

  • Add in the remaining ingredients and raise the heat until boiling. Once boiling, lower the heat to medium-low and cook, stirring occasionally, until most of the liquid has cooked off, approximately 30 minutes.

  • Remove from heat and remove cinnamon stick. Allow to cool before using in pancake batter.

  • In one mixing bowl, combine the flour, sugar, baking soda, baking powder, and salt.

  • In another mixing bowl, whisk together the buttermilk, oil, vanilla extract, cooled apple chutney, and egg. Pour this mixture over the flour mixture, and whisk until combined.

  • Heat a griddle or nonstick pan with 1 tablespoon of vegetable oil. Cook ¼ cup batter per pancake for 5 to 6 minutes until golden brown. Flip and cook an additional 3 to 4 minutes. Serve immediately.