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Diamond Dishes peeks inside the kitchens of the major league’s hunkiest all stars — and we think you’ll like what you see. Impress the baseball fan in your life by preparing Derek Jeter’s buttermilk pancakes or A-Rod’s grilled T-bone steaks. How you spend your time looking at the player photos is entirely up to you.

Derek Jeter Pancakes

Derek Jeter

Shortstop, New York Yankees

Derek Jeter has pancakes every day for breakfast, alongside an egg-white omelet. Together they are a sure-fire energy source all morning long. Buttermilk and whipped egg whites combine to make these flapjacks light and fluffy. This recipe makes a good number of pancakes, which will disappear if you have company over. If you’re like Derek Jeter and want to eat pancakes again the next day, just save and refrigerate the extra batter in a covered container. If you do this, thin the batter with milk to a pourable consistency before using it.

Buttermilk pancakes

Makes about 15 pancakes


  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2-1/2 cups buttermilk
  • 3 large eggs, separated, at room temperature
  • 3 tablespoons unsalted butter, melted
  • Vegetable oil, for the griddle
  • Pure maple syrup and unsalted butter, for serving


  1. Heat a griddle or large nonstick skillet over medium-high heat. Position a rack in the center of the oven and preheat to 200 degrees F.
  2. Sift the flour, sugar, baking powder, baking soda, and salt together into a large bowl. Add the buttermilk, egg yolks, and melted butter and stir just until the dry ingredients are moistened—the batter should be very lumpy.
  3. Beat the egg whites in a medium bowl with an electric mixer on high speed until they form soft peaks. Using a rubber spatula, fold the whites into the batter just until combined—the batter should not be completely smooth.
  4. Check the griddle’s heat: Flick cold water from your fingers onto the griddle. T he drops should form tiny, skittering balls. If not, increase the heat and heat the griddle for a minute or so longer. Lightly oil the griddle. Using about 1?3 cup batter for each pancake, pour the batter onto the griddle. Cook until the pancakes’ undersides are golden brown, about 11/2 minutes. Turn the pancakes and cook until the other sides are browned, about 1 minute more. Adjust the heat as needed, so the pancakes don’t brown too quickly. Transfer cooked pancakes to a baking sheet and keep warm in the oven while making the remaining pancakes.
  5. Serve pancakes hot, with the maple syrup and butter.

Up next: Hanley Ramirez’s tostones >>

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