$103 vs $7 Pancakes: Pro Chef & Home Cook Swap Ingredients | Epicurious

lovely yeah I I walked around the table I could have gone this way and I I don't I don't know why I went all the way around I don't know I think it's like squeezing through here just so awkward looking you know I mean like you go I guess it's not that bad I you know hi I'm Frank I'm a professional chef and in this box are all the ingredients for a batch of 103 dollar pancakes hi I'm Daniel I'm a home cook and in this box are my seven dollar pancake ingredients I don't know what this means never ends wait : no I okay let's see we got in here if I can if I can open it alright ah blackberries am I gonna put this in my grilled cheese I'm no pro chef I don't want to judge but I feel like this is a lot of mustard for pancakes thanks thanks Frank I guess this is Frank's recipe book and these are Bayonne ham and Gruyere galettes with homemade mustard I was gonna make galettes or buckwheat crepes not pancakes huh I had some nicer ingredients to work with I had some buckwheat flour gluten free and fine sea salt I had some sugar butter and milk from cows and Ithaca for the filling I had Gruyere cheese which I have used before some Jean bone de Bayonne ooh which is a fancy French ham jambon de Bayonne which I definitely pronounced wrong yes they own jumbo fresh eggs and everything I needed for a homemade mustard yellow mustard seed for percussion oh it's hard cider so that's that's exciting oh okay I know this this is this I dunno apple cider vinegar all topped off with some fresh chive batons which I don't think I've ever used even as a garnish it was gonna be delicious it was gonna make you think you're on the street in Paris because we had that in Paris my wife's like why cuz we had it in Paris on our honeymoon that's why with Daniels recipe we have some simpler ingredients things that you more likely to find in your local grocery store or even have in your pantry I gave Frank a very very simple recipe so we have baking powder unsalted butter eggs sugar flour milk bacon and blackberries I like blackberries and I there's an episode I actually did a four levels where I added blackberries into my grilled cheese which a lot of people hated and I mean I like may have burned the sandwich liked it a little bit but I swear it's it's good these ingredients might be simpler but with a little technique and some magic chef's love I can make these better I have no doubt in my mind he's gonna find every way possible to just if I had a guess all this would probably cost about seven to nine dollars you think you can stump me on those prices professional over here not ninety to a hundred and five dollars a hundred and three dollars I feel like unworthy of wielding these ingredients all right let's so it's let's make it go it got Galletti go yet I honestly be truthfully I don't know what I don't know how to Gladys I think it's a sort of crepe if I had to guess maybe like an open crepe or like a really fancy crepe a galette is a crepe made with buckwheat flour usually found in the north of France but even then why is there mustard on this these are very traditional fillings ham cheese a the mustard works with this galette because it has a little sharpness to it there's no recipe here it's just a list of things making the galette is kind of like this process already so I didn't want to throw Daniel off with too many crazy ingredients I wanted to challenge him but not make him pull his beautiful hair out haha okay Daniel you need to be fearless here persevere embrace the grind get in there and make these crepes buddy if zero is there like an SOS here can I like shoot it a flare for help or Rose nice to meet you it's so nice to meet you as well I feel like I'm talking to a living legend so a gala is typically a crepe that's savory and will we use the word crepe for sweet variations you want to make sure that when you make your batter it's a thin enough batter that you can pour you want it to be the consistency of heavy cream and you want to spread it as far around Japan as you possibly can question about the batter is there like am i resting it do I just go right into the pan do you want to let it rest for about an hour so I've never actually made brown butter myself though is a low heat and watch it like a hawk as soon as you see a little bit of like a tannish kind of color take it off the heat and stir it so that the milk solids aren't sitting on the bottom and that way you won't scorch or burn your brown butter break gave me a brown mustard seed yellow mustard seed Buster powder first thing you want to do is steep the mustard seeds I think you're gonna heat up some hard cider first or like an alcoholic right yeah perfect then you're gonna take that you're gonna mix the other ingredients - and you're gonna blend it so that you get a consistency that's spreadable but not horrible anything else do you think I should I should take you to account or no or serve it with really nice white wine or champagne I can do that's easy I feel better like so nervous cuz it's new entirely but overall I think I have a little bit more of an idea of what's supposed to go down here okay we're gonna get going on this first thing we're gonna do is the bacon I know that Daniel have plans on putting the bacon on the side I have some different ideas what I'm gonna do is I'm gonna cook the bacon crumble it up and fold it into my batter and the bacon is gonna be like little crunchy bits on the inside for the most part I bake bacon on a sheet tray with parchment paper and I'm basically gonna roast this off until it's nice and crisp it should take about 10 to 15 minutes the first things that need a little bit of time are the brown butter and the mustard making mustard isn't difficult it's actually fairly easy Rose said that the brown seeds are a little more fibrous so my guess is I'm not gonna use as much Brown as I will yellow the mustard that I want Daniel to make is kind of a chunky whole-grain mustard there's a little bit of sugar there's some vinegar there's some salt in there but I do want to start with the cider you have to soak the seeds for a little while so they soften up I always get nervous like opening things with a cork I'm safe though I swear see look at that oh no good news is it's delicious so I guess I'll do like a half cup of cider see I'm probably gonna honestly do like a two-to-one ratio of yellow mustard seed to brown mustard seed I don't want to overdo it just because I don't wanna I can't disappoint Frank that's really what it comes down to is I just don't wanna disappoint Frank so let's go to the stove and get this started I've got the cider in the pot it's gonna get this to a simmer now I'm going like medium-low heat here and then you just kind of watch and wait for it to start to simmer which who knows I don't know how long it takes all right now it's simmering we've got some simmer going I'm going to lower the heat just a little bit and I guess I'm just going to add all of these in it smells good so this looks um sort of gloopy for a lack of a better word so I'm gonna take this off the heat now and set it aside as kind of let it soak in the cider for a bit we know how much Daniel likes his blackberries and I imagine that he either one of them in the batter or maybe on the side as a garnish I'm gonna do something different I'm gonna macerator blackberries tend to be a little sour so I'm gonna add some sugar some orange rind and I only want about maybe a quarter of this orange zest and then I'm gonna use some of the orange juice here probably about half of the orange I don't want too much liquid in here I'm gonna toss this up right and give a few of the berries a little bit of a mash give it a little mushy mush a go come on mushy mush is definitely a chef term we're gonna use this as a garnish on top of our finished pancakes first with the butter Rose said to cut it into like small even pieces so I'm going to do that and get it ready for the pan ooh quality butter did you feel it okay the knife just goes through it a little differently hopefully these little guys will become the brownest of butters bear with me I've never I've never done this before so prayer any time you want to add some flavor a little brown butter goes a long way my heat is on the lowest setting that this we'll go - she said to watch this like a hawk not look away at all keep moving it around I am NOT taking my eyes off this pan I cannot fail Frank come on water it's okay we can do this butter has butter fat and milk solids and if you cook it the milk solids get brown and roasting and get like this really beautiful nutty flavor I'm not seeing any browning it I will say for the amount of fear I'm experiencing right now I don't think this is worth it ooh oh okay okay all right all right all right all right okay ooh like actually this is brown like it's brown now whoa I'll transfer it into a different Bowl okay I got my bacon it's all done it doesn't need to be super crisp for this we want it to be a little soft we're gonna drain off all that delicious bacon fat now this will store in your fridge for a couple of weeks you can do potatoes you can do whatever you want and this and that stuff right it's delicious okay and I'm gonna chop up my bacon easiest way to do this is to stack the slices and just cut through them and that's the size I want for this perfect that's we're gonna throw into our pancake all righty time to make batter and these are fancy eggs these are organic pasture-raised eggs so close you got whole milk looks thick go ahead and shake this up okay that's intense Frank we tryin to do to me here now we're over at the stove and we're gonna make our caramel orange and cinnamon syrup oh wait I got to go to my pantry cinnamon sticks okay I took that from the pantry yes I did I did it and I don't need a full cinnamon stick so I'm just gonna break it in half and use like a little nub but the first step to do is is to heat my pan up right and I'm gonna add my sugar to that so what's gonna happen if you look right away the sugar starts to melt okay it's getting a little brown so what I'm gonna do is I'm going to stir it so that it doesn't get burnt make sure that you're using a heatproof spatula or wooden spoon here melted plastic does not taste good in care you can see it's getting nice and kind of caramel brown so I'm gonna add my little piece of cinnamon stick I have about two cups of water be very careful melted sugar will burn you and it hurts [Music] not only will melt the sugar burn you but steam will too so be really careful there - at this point I'm also gonna take a little bit of my orange peel and the rest of that orange juice and now I'm just gonna let this come to a simmer and cook down till a it starts to thicken and gets a nice syrupy consistency I'm excited for this buckwheat flour I've never used buckwheat flour but it's gluten free and Rose said it's like really cool it's got a nice color so I'm excited to see what it looks like when I open it up it's like stone kind of I cannot fail Frank then we've got sugar and sea salt and then the finishing touch is the brown butter all righty I'm gonna add salt to blender and then blender up whoa so many things I don't see any chunks in here that looks creamy all right all right I'm gonna put this in the fridge and I think should to let it sit for like an hour so that is where it will stay batters done to the best of my knowledge so we have a very general pancake batter here and one of the things that I like to do to kind of make this a little bit better is I up the amount of egg whites and I'm gonna whisk the whites so there's some air in there and we're gonna make nice fluffy fluffy pancakes one last major ingredient I have here is the utensil I'm gonna use to stir this batter I made this spoon this is actually made from a tree that we took down in my backyard I dried the wood out and I made a nice little spoon yellow or spatula a spatula but I don't even know what you would call it but it's a spoon spatula so I'm gonna just put my flour in the bowl my baking powder and my salt so that's my dry ingredients really simple and now I have another bowl with a bigger whisk that I'm gonna put my egg whites into whenever you whip egg whites you want to make sure that you don't get any fat in there and with my last yolk I'm gonna put it into my milk and then what I'm gonna do is take my sugar dump it in with the whites and I'm gonna take my butter and dump it in with the milk the batter is sitting so now we get to the mustard first I'm going to throw these seeds into the blender I feel like now's a good time for mustard powder apple cider vinegar this stuff always smells like feet it's gonna do fine sea salt I'm so happy there is sugar in this my sweet tooth needs something so I guess I'm looking for like a sort of semi coarse mixture I don't want this to smooth I think this is exactly what I want it's spreadable but there's still like a little still some texture in there I'm gonna let this sit in its own little Bowl for a bit wow this is really good no I don't know if I do this every single time I wanted mustard but this is really good yes okay mustard most it looks good I'm gonna let this sit for a bit so the first thing I'm gonna do is take my egg whites with the sugar and whip them up to stiff peaks the best way to do this is to actually hold your whisk and turn the whites on top of each other so we're lifting and going over lifting going over now your wrist is gonna want to fall off because it does take a few minutes but all the old-school chefs at my school made us whip with a whisk not with a mixer the teacher would have us put an egg under our arm and if you lift your arm up the egg would fall so the teacher forced you then use your wrist okay I'm gonna stop here it's kind of still soft peaks but it has to sit for a second what I'm gonna do is I'm gonna put it aside and before I fold it and I'll give it a little more air all right so I've got all the fillings for the galette so I'm excited about this this reminds me of ham that I have in Spain jamon iberico you can't go wrong with this stuff this is incredible so I think the only step I really need to do is cut the rind off the cheese grate this up finely and then move everything over to the stove that is a lot of cheese thanks go ahead I have my wet ingredients here Oh make sure you splash it everywhere right because you know that's how we do it the key here with this batter is don't mix it too much I just want to incorporate the flour make sure I get everything off the sides but the more you mix this the tougher your pancakes yeah next thing we're gonna do is we're gonna fold in a little bit of the bacon and just lightly fold it in and we don't need a ton of bacon because we're gonna use some of the fat as well we have our egg whites I'm gonna give them another quick little wisp and what I'm gonna do with the egg whites is I'm gonna add a little bit of egg white to this that is my sacrificial egg white this is gonna start to light in our mixture and then I'm gonna put the rest of the mixture in and fold it so we're just folding from the center over the top folding over to the top and that's it I'm not gonna fold anymore our batter is ready it's time to cook this is the is the moment of truth it's it's Collette time now I've got the batter in sitting in the fridge it's gotten a little thicker so I'm probably gonna add just a little bit of milk I'm gonna preheat the oven to 350 I have one of those ovens where you gotta like hold it down for an eternity before the flame comes on and you gotta watch it as the crepe is cooking am i flipping it like is it just like a pancake it is exactly little bubbles will form around it the edges first and then you can flip it you know you can try doing the old pancake flip loosen it up first but you know you don't have to do that I can do this I am I'm a little nervous I'm not gonna lie crepes can be difficult to master even though I've been cooking for many years the first two or three crepes always come out like garbage this is this is number one heavy creamy right in the middle bang okay let's roll this around make sure this hits all over the butter is kind of coming up over the edges it's bubbling a little bit no bubbles yet so I'm still waiting on that oh oh there's on it for too long no knows it's okay okay okay okay ooh okay all right BAM there's one I think it's done I'm gonna I'm gonna call it like this looks crepe like this is very thin still pliable I think for the first one it's alright I'll take this in front of me I have an electric griddle it has a lot of surface area normally I can get 8 pancakes at a time and as a chef I'm usually serving a crowd so I want to go as quick as possible you don't necessarily need an electric griddle for this you can use a stovetop griddle a pan the back of a shovel if you want but for the most part this is what I like to use so we're gonna take some bacon fat and I'm gonna make three pancakes and I'm just gonna take a nice portion of the batter and put it into the fat okay nice portion of the batter and put it into the fat put three pancakes kind of in the middle there and we're gonna let these cook nice and slow and see if I can if I can duplicate that oh it's bubbling already oh man okay bang it's kind of crazy this is cooking so fast Wow this is that one was quick oh I might do like another one and just dump it straight from the bowl Frank this actually is pretty cool I feel like I'm learning something new I had no idea this was even possible and this is just super cool to like see this actually happen and take shape all right let's do another one okay okay going for the flip you know what I want it I want to know this is gonna be the last one I want to go out with a bang this is for Frank come on come on Oh Oh Frank that that was for you Frank that is for you one of the bigger mistakes people make is they start to move it around now I literally just put it on to the griddle leave it alone we're gonna start to see some bubbles popping through and that's when you want to turn your pancake but if you try and flip it before then your pancakes gonna go splash everywhere and I just spit on the pancakes luckily I'm eating them okay time to flip get under them and flip look at that you can see little flecks of bacon in there nice and golden-brown pancakes think about two minutes aside these are almost done I can feel that their firm in the middle they have a little spring back and they're pretty much cooked through I'm in for a treat today so is my family I've got my lovely little crepe in here that I'm really proud of and we'll just add everything one by one so I'm gonna add the mustard a sprinkling of cheese the ham cut a little bit of butter and then an egg usually I go egg comes and kind of a square parcel I'm gonna have them fold the sides over if you ever watch Lord of the Rings it kind of looks like those like lembas bread packages this looks like a little like a little package old ah shoot all right well this is going right into the oven I'm not gonna mess around anymore I've got five minutes on my watch in the meantime I'm going to assemble the like the garnish luckily for me batons don't seem like the most labor-intensive thing in the world all righty I'm gonna take this bad boy out and see how it looks this looks all right it looks I'm gonna I'm gonna let's plate this I'm gonna plate this the folds kind of got a little bit lost in there I think there's got to be some sort of trick to get those folds to stay this actually looks really pretty I'm excited so I'm gonna use salted butter for this and I know what everyone's thinking I like to control the salt but there's nothing better than salted butter on a pancake or on a slice of bread when it's done at the processing plant the butter and the salt are mixed together really well I'm gonna take my first pancake another little knob of butter some of my berries just kind of lift it up my next pancake a little more berries my next pancake I want to get a picture-perfect knob of butter on top a few more berries falling off the sides so I'm just gonna take the syrup sprinkle around oh my gosh look at that I'm going to do some chives on here just sort of over the top and then I guess a little bit of salt some flake salt for crunch and flavor this is my Michael it I cannot wait to see what Frank thinks about this I hope I'm hoping I did it justice and that's my take on a day pancake recipe I hope you likes what I did do you can I do you mind hey beautiful I'm talking to you Frank time to taste love that it's this big stack of pancakes ma'am this is very good I love blackberries but in this it's amazing I wouldn't call this a pancake but this is very good it's not too sweet we got a little savory bite from the bacon that you get at the end I don't think I'll make my own mustard all the time but I honestly truly feel like it does add a lot I think I hit this one out of the park I honestly am proud of myself I did not know anything Daniel how are you what's up Frank how's it going it's I'm honored it's an honor to meet you it's a pleasure meeting you too man so fingers crossed I really was I was trying to make you proud man I think I think I did it justice I don't know if you give me take a look at it oh yeah that is nice it's got my bite mark you got a bite mark know what to shape this on right on bad no that's good that's really good let me show you mine yeah I want to see Bob Oh see if you get some height they I didn't get as much volume as I wanted I just I mean hey those are look better than anything except me that's couple years listen this is always a lot of fun like and I always love to see when people do my recipes and I challenge them and they step up to the challenge that's always awesome that was my only goal and I will say what am I it will my favorites was was this this was great this was awesome well you know what you can't open it and not finish it now trophy that is oh that would be a terrible waste Daniel take it easy stay safe you as well have an awesome awesome rest of the day great time you too great Tommy enjoy that side

Channel: Epicurious

Views: 1,881,813

Rating: 4.9287004 out of 5

Keywords: epicurious ingredient swap, epicurious pro chef, epi ingredient swap, epi pro chef, pro chef vs home cook, epicurious pro chef vs home cook, ingredient swap, pro chef ingredient swap, pro chef vs novice, epicurious pancakes, pro chef vs novice chef, pro chef pancakes, ingredient swap pancakes, ingredient swap epicurious, pro chef vs home cook epicurious, pro chef vs novice chef epicurious, pancakes epicurious, frank proto pancakes, epicurious frank proto, epi, epicurious

Id: QUZwI38BjSU

Length: 25min 6sec (1506 seconds)

Published: Tue Jul 14 2020