SCALLION PANCAKES
Provided by Alton Brown
Time 3h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Thinly slice the scallions, separating the tender greens from the whites and light greens. Measure out 1 packed cup (about 60 grams) of the tender greens and set aside for the pancakes. Add the remaining tender greens, along with the whites and light greens, to a small saucepan with the oil and place over medium-low heat. Cook, stirring occasionally, until the oil begins to rapidly bubble, 5 to 7 minutes. Continue to fry, stirring more frequently now, until the bubbling begins to subside and the scallions turn golden brown, 15 to 20 minutes. They'll burn quickly at this point, so watch carefully.
- Strain scallions through a fine-mesh sieve set over a pint-size heatproof glass measuring cup or jar, then cool to room temperature, reserving the fried scallions to use as a garnish on fried rice, omelets, etc. When cool, measure out 1/2 cup of the scallion oil, then save the remainder for another use. (I like to stir fry with it, but swirling it into mashed potatoes isn't a bad idea either.) The scallion oil will keep for about 1 month refrigerated in an airtight container.
- For the dough, mix the flour and salt together in a large bowl. Pour in the boiling water all at once and stir with a spatula or chopsticks until just cool enough to handle, then knead by hand, in the bowl, until the dough comes together. Transfer to a clean counter and keep kneading until the dough is soft and smooth, 3 to 5 minutes. Lube the bowl with nonstick spray. Add the dough, then toss to lightly coat, cover with plastic wrap, and let rest for 1 hour at room temperature.
- Divide the dough into four 100- to 110-gram pieces (about 3 3/4-ounces), roll into smooth balls, and cover with a kitchen towel. Working with one at a time, roll each ball into an 8- to 9-inch circle measuring less than 1/8-inch thick. Brush with 1 teaspoon of the cooled scallion oil and then sprinkle with 1/4 cup (about 15 grams) of the scallion greens. Roll into a tight snake, being sure to avoid creating any air bubbles inside. Wrap the snake into a tight pinwheel with the seam facing inward. Tuck the end under and place on a parchment-lined baking sheet. Repeat with the remaining balls. Cover with plastic wrap and let rest again for 30 minutes at room temperature or overnight in the refrigerator. (If chilling, bring to room temperature before proceeding with the next step.)
- Lightly brush your work surface with a small amount of the scallion oil. Then, one at a time, roll the spirals into 7- to 8-inch pancakes. Return to the baking sheet, top with a piece of parchment, and repeat with the remaining dough spirals, oiling the counter as needed. Place a piece of parchment between each pancake.
- Heat a 10-inch cast-iron skillet over medium-low heat for 5 minutes. (If you're measuring, the pan should be between 380 and 400 degrees F.) Line a baking sheet with paper towels and top with an upside-down wire rack. (See Cook's Note.) Stash it by the cooktop.
- Add 2 tablespoons of the scallion oil to the hot skillet, followed by one of the pancakes. Fry, flipping every 30 to 45 seconds, until golden brown on both sides, 3 to 5 minutes total. Transfer to the prepared rack. Repeat with the remaining pancakes, adding an additional tablespoon of oil to the pan in between each batch. Slice the pancakes into wedges and serve hot.
ALTON BROWN'S FLUFFY WHOLE WHEAT PANCAKES
I've tried many whole wheat pancake recipes. Some were good, some not so good but I never had one make me say, "Wow! A truly fluffy whole wheat pancake!" until this one. Posting it here so I don't lose it! We love to eat these for dinner with some turkey sausage. Very filling!
Provided by MaMas Apprentice
Categories Breakfast
Time 15m
Yield 12 4-in pancakes, 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix together all the dry ingredients in a large bowl. In a separate bowl, whisk together all wet ingredients. (I just melted the butter slightly before adding it in with the eggs and buttermilk.).
- Add the wet stuff to the dry stuff and mix just until batter comes together. Do NOT mix smooth. Set aside batter to rest for 5 minutes.
- * Heat an electric griddle to 350 degrees or place a nonstick frying pan over medium-low heat.
- *Test the griddle by flicking water on it. If the water dances across the surface, you're good to go.
- * Rub down the griddle with a little butter or spray with nonstick spray.
- Ladle 1 scoop of batter onto the griddle. (Batter will be thick! Just spread it out with the bottom of your ladle or the back of a spoon.) Cook until bubbles form in the batter and bottom is golden, approximately three minutes. Flip and cook until the second side is golden, another a minute or so. Adjust the heat as necessary as you go along. Serve while hot!
INSTANT PANCAKE MIX (AND INSTANT PANCAKES) BY ALTON BROWN
This is from Alton Brown. The BEST pancake recipe I've used and it is a regular favorite. *****NOTE**** There are actually TWO recipes here. One for a batch of mix and one to make a batch of pancakes from 2 cups of the pancake mix.
Provided by -JoeB
Categories Breakfast
Time 30m
Yield 12 pancakes
Number Of Ingredients 10
Steps:
- For the Mix:.
- Combine all of the ingredients for the MIX in a container with a tight fitting lid.
- Shake to mix.
- For the Pancakes:.
- Whisk together the egg whites and the buttermilk in a small bowl.
- In another bowl, whisk the egg yolks with the melted butter.
- Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined.
- Pour the liquid ingredients on top of 2 cups of the pancake mix.
- Using a whisk, mix the batter just enough to bring it together.
- Don't try to work all the lumps out.
- Check to see that the griddle is hot by placing a few drops of water onto the griddle.
- The griddle is ready if the water dances across the surface.
- Lightly butter the griddle.
- Wipe off thoroughly with a paper towel.
- (No butter should be visible.) Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired.
- When bubbles begin to set around the edges of the pancake, and the griddle-side of the cake is golden, gently flip the pancakes.
- Continue to cook 2 to 3 minutes or until the pancake is set.
- Serve immediately or remove to a towel-lined baking sheet and cover with a towel.
- Hold in a warm place for 20 to 30 minutes.
Nutrition Facts : Calories 366.6, Fat 13.3, SaturatedFat 7.9, Cholesterol 67.4, Sodium 967, Carbohydrate 52.1, Fiber 1.7, Sugar 4.3, Protein 9
ALTON BROWN PANCAKES
Steps:
- Heat griddle to 350 degrees. Whisk together egg whites and buttermilk in a bowl. Whisk together egg yolks with butter Combine buttermilk mixture with egg yolk mixture in a large bowl and whisk together. Pour liquid on top of the pancake mix. Whisk together for about ten seconds. Lightly grease griddle with butter and wipe off excess with paper towel. Put batter on griddle and add fruit if desired. When bubbles begin to set around the edges of the pancake and griddle side is golden brown, gently flip pancakes and cook for an additional 2-3 minutes Yield 10 pancakes
More about "alton brown pancakes recipes"
SCALLION PANCAKES RECIPE - ALTON BROWN
Web Feb 18, 2021 Measure out 1 packed cup of the tender greens and set aside for the pancakes. Add the remaining tender greens, along with the …
From altonbrown.com
4.6/5 (23)Category BreadsServings 4Total Time 3 hrs 30 mins
From altonbrown.com
4.6/5 (23)Category BreadsServings 4Total Time 3 hrs 30 mins
- Thinly slice the scallions on the bias, separating out the dark, tender greens from the whites and light greens. Measure out 1 packed cup of the tender greens and set aside for the pancakes. Add the remaining tender greens, along with the whites and light greens, to a small saucepan. Add the oil and place over medium-low heat. Cook, stirring occasionally, until the oil begins to rapidly bubble, 5 to 7 minutes. Continue to fry, stirring more frequently now, until the bubbling begins to subside and the scallions turn crisp and golden brown, 15 to 20 minutes. They’ll burn quickly at this point, so watch carefully.
- Strain scallions through a fine-mesh sieve set over a pint-sized heat-proof glass measuring cup or jar, then cool to room temperature, reserving the fried scallions to use as a garnish on fried rice, omelets, etc. When cool, measure out 1/2 cup of the scallion oil, then save the remainder for another use. (I like to stir fry with it, but swirling it into mashed potatoes isn’t a bad idea either.) The scallion oil will keep for about 1 month refrigerated in an airtight container.
- For the dough, mix the flour and salt together in a large bowl. Pour in the boiling water all at once and stir with a spatula or chopsticks until just cool enough to handle, then knead by hand, in the bowl, until the dough comes together. Transfer to a clean counter and keep kneading until the dough is soft and smooth, 3 to 5 minutes. Lube the bowl with nonstick spray, add the dough, toss to lightly coat, cover with plastic wrap, and let rest for 1 hour at room temperature.
- Divide the dough into four 100- to 110-gram pieces (about 3 3/4-ounce) and roll into smooth balls and cover with a kitchen towel. Working one at a time, roll each ball into an 8- to 9-inch circle measuring less than 1/8-inch thick. Brush with 1 teaspoon of the cooled scallion oil and then sprinkle with 1/4 cup (about 15 grams) of the scallion greens. Roll into a tight snake, being sure to avoid creating any air bubbles inside. Wrap the snake into a tight pinwheel with the seam facing inward. Tuck the end under and place on a parchment-lined baking sheet. Repeat with the remaining balls. Cover with plastic wrap and let rest again for 30 minutes at room temperature or overnight in the refrigerator. (If chilling, bring to room temperature before proceeding with the next step.)
ALTON BROWN'S PERFECT PANCAKES - COPYKAT RECIPES
Web Feb 2, 2009 6 cups all-purpose flour 1 1/2 teaspoons baking soda 3 teaspoons baking powder 1 tablespoon kosher salt 2 tablespoons sugar …
From copykat.com
5/5 (4)Total Time 25 minsCategory BreakfastCalories 132 per serving
From copykat.com
5/5 (4)Total Time 25 minsCategory BreakfastCalories 132 per serving
- Combine all dry ingredients in a large airtight container. Shake well. Use the mix within 3 months. Each batch will make 12 pancakes. Each batch of pancakes will use 2 cups of this dry mix.
5-INGREDIENT SEMI-INSTANT PANCAKE MIX RECIPE | ALTON BROWN
Web Aug 21, 2020 Ladle 1 ounce (by volume) of batter onto the griddle using either a #20 disher or a 1-ounce ladle. As soon as the batter hits the …
From altonbrown.com
4.6/5 (76)Total Time 20 minsCategory Breakfast
From altonbrown.com
4.6/5 (76)Total Time 20 minsCategory Breakfast
NITROUS PANCAKES RECIPE - ALTON BROWN
Web An ideal make-ahead breakfast, Alton Brown's nitrous pancakes blend batter in a whipped cream canister for light, fluffy pancakes every time. Jump to Recipe - Print Recipe . Course: ... This recipe first appeared in …
From altonbrown.com
From altonbrown.com
ALTON BROWN'S PANCAKES - DELICIOUS NOT GORGEOUS
Web Dec 2, 2018 Pancake Assembly 1 large egg room temperature 2 tablespoons unsalted butter melted and cooled 1 cup buttermilk room temperature fruit, chocolate chips, or other toppings Instructions …
From deliciousnotgorgeous.com
From deliciousnotgorgeous.com
DUTCH BABY PANCAKE RECIPE | ALTON BROWN
Web Aug 21, 2020 Equal parts pancake, popover, and crepe, Alton Brown's Dutch baby is a puffed, golden brown breakfast dish best served with powdered sugar. ... So, back to the …
From altonbrown.com
4.3/5 (387)Category BreakfastServings 4Total Time 50 mins
From altonbrown.com
4.3/5 (387)Category BreakfastServings 4Total Time 50 mins
- Put 1 tablespoon butter in a 10-inch cast-iron skillet and heat the skillet in the oven for 10 minutes. Melt the remaining 2 tablespoons butter and set aside to cool slightly.
- Pulse together the flour, sugar, and salt in the bowl of a food processor. Add the eggs, milk, vanilla extract, and melted butter, and blend the batter until smooth and frothy, 30 to 45 seconds.
- Carefully remove the hot skillet from the oven and immediately pour the batter into the center. Bake for 20 minutes; do not open the oven while baking. The Dutch baby will puff up in the center and the edges will be dark and crispy.
PANCAKE CAKE WITH AVOCADO FROSTING RECIPE | ALTON BROWN | FOOD …
Web Peel and pit the avocado. Place the avocado and the lemon juice into the bowl of a stand mixer fitted with the whisk attachment and beat until lightened in color, approximately 2-3 …
From foodnetwork.com
Author Alton BrownSteps 7Difficulty Easy
From foodnetwork.com
Author Alton BrownSteps 7Difficulty Easy
SOUTHERN-STYLE DUTCH OVEN HOECAKES RECIPE | ALTON BROWN
Web For cooking outdoors: Heat coals in a chimney starter until hot and ashy.Using an outdoor Dutch oven with feet, turn the oven upside down. Place 22 hot, ashy coals on the …
From altonbrown.com
From altonbrown.com
HOW TO MAKE ALTON’S “INSTANT” PANCAKE MIX | GOOD EATS | FOOD …
Web How to Make Alton’s “Instant” Pancake Mix | Good Eats | Food Network - YouTube 0:00 1:28 How to Make Alton’s “Instant” Pancake Mix | Good Eats | Food Network Food …
From youtube.com
From youtube.com
MASTER CREPES WITH ALTON BROWN’S RECIPE | SHARI BLOGS
Web Jan 31, 2023 Pancake batter is a mixture of flour, baking powder, eggs, butter, and milk, and is much thicker than crepe batter. To make a crepe from pancake batter, first cook a …
From shariblogs.com
From shariblogs.com
ALTON BROWN'S BUTTERMILK PANCAKES RECIPE | SPARKRECIPES
Web Directions. Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F. Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, …
From recipes.sparkpeople.com
From recipes.sparkpeople.com
SCALLION PANCAKES RECIPE | ALTON BROWN | COOKING CHANNEL
Web Stash it by the cooktop. Add 2 tablespoons of the scallion oil to the hot skillet, followed by one of the pancakes. Fry, flipping every 30 to 45 seconds, until golden brown on both …
From cookingchanneltv.com
From cookingchanneltv.com
FLAP JACK DO IT AGAIN | GOOD EATS | FOOD NETWORK
Web Alton Brown Episodes Recipes Photos Videos Season 3, Episode 9 Flap Jack Do It Again Join Alton Brown as he concocts homemade "instant" pancakes, shops for some heavy …
From foodnetwork.com
From foodnetwork.com
POTATO LATKES FOR HANUKKAH - GLUTEN-FREE - ALTON BROWN
Web Drop a mounded tablespoon's worth of the potato mixture into the skillet and flatten firmly with the back of a spatula. Fry in batches of 4 until browned, flipping only once, 2 to 3 …
From altonbrown.com
From altonbrown.com
HOW ALTON BROWN UPGRADED HIS CLASSIC PANCAKE RECIPE …
Web Aug 15, 2022 Alton Brown uses 3 different flours in his upgraded pancake recipe Nataliia Suietska/Shutterstock To create his signature gluten-free flour, Alton Brown mixes …
From tastingtable.com
From tastingtable.com
TOP 40 SCALLION PANCAKES RECIPE ALTON BROWN RECIPES
Web Scallion Pancakes Recipe - Alton Brown . 2 weeks ago altonbrown.com Show details . Web Feb 18, 2021 · Brush with 1 teaspoon of the cooled scallion oil and then sprinkle …
From rambusha.tibet.org
From rambusha.tibet.org
111: ALTON BROWN’S BUTTERMILK PANCAKES - EASY AS COOKIES
Web May 14, 2010 Alton Brown’s Buttermilk Pancakes adapted from I'm Just Here for More Food Author: Leona Konkel Ingredients 2 cups flour 1 teaspoon baking powder ½ …
From easyascookies.com
From easyascookies.com
You'll also love