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Recreate the legendary, ultra-thick pancakes from New York City's Golden Diner. These unique pancakes use a yeast-fermented buttermilk batter for incredible fluffiness and are served with a savory-sweet honey-maple syrup and fresh berry compote.
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Prepare a yeast-based pre-ferment with buttermilk and flour; let rise for 1 hour. → Cook the mixed berry compote and whisk together the flavored honey butter and syrup. → Fold eggs, oil, and remaining dry ingredients into the bubbly pre-ferment. → Fry thick portions of batter on low heat in a small pan, then finish in the oven. → Assemble the stack with butter, syrup, and berries.
Prepare a yeast-based pre-ferment with buttermilk and flour; let rise for 1 hour. → Cook the mixed berry compote and whisk together the flavored honey butter and syrup. → Fold eggs, oil, and remaining dry ingredients into the bubbly pre-ferment. → Fry thick portions of batter on low heat in a small pan, then finish in the oven. → Assemble the stack with butter, syrup, and berries.
Recreate the legendary, ultra-thick pancakes from New York City's Golden Diner. These unique pancakes use a yeast-fermented buttermilk batter for incredible fluffiness and are served with a savory-sweet honey-maple syrup and fresh berry compote.
Heat buttermilk and water in a saucepan to exactly 100°F (38°C) to activate the yeast without killing it.
In a large bowl, whisk together 1 1/2 cups of flour and the yeast. Add the warmed liquid and mix into a smooth batter. Cover and let it ferment in a warm place for 1 to 1.5 hours until bubbly.
Prepare the berry compote: Mix berries with 1/4 cup sugar and 1 tbsp cornstarch. Cook in a preheated hot stainless steel skillet for about 2 minutes until the berries release juices and blueberries begin to pop.
Make the honey maple butter syrup: Melt 1 stick of butter with 1/3 cup honey, 1 tbsp maple syrup, a dash of soy sauce, a pinch of salt, and 2 tsp of water in a saucepan. Keep warm.
Make the honey maple butter: Whisk together 2 sticks of softened butter, 1/4 cup honey, 2 tbsp maple syrup, and a pinch of salt until smooth and fluffy.
The pre-ferment is essential for the specific 'cake-donut' like texture and deep flavor.
Use a thermometer for the milk to ensure it is 100°F; too hot will kill the yeast, too cold won't activate it.
Low and slow is the key for pan-frying these pancakes because they are exceptionally thick.
The dash of soy sauce in the syrup provides a unique umami balance to the sweetness.
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