I Only Made Pancakes For 24 Hours

hey everyone this is inca i am back here in the kitchen again i'm gonna be making a lot of pancakes today i've been doing a lot of experimenting with these 24-hour frames and i thought it would be really fun for me to challenge myself to only cook one specific food category throughout the day it's a fun way for me to explore different countries interpretation of the same thing and i decided to go with pancakes because i love pancakes i know that in the food world a lot of these food terms are kind of tricky like what is a pancake what is a sandwich is a hot dog a sandwich according to the dictionary this is from merriam-webster the definition of a pancake is a flat cake made of thin batter and cooked as on a griddle on both sides for the benefits of this video i am mostly going with that definition today but also if they have pancakes in their name i'm most likely gonna be doing that in this video as well i already did most of my shopping i'm gonna see if i'm missing anything else pick those up as well and then i can get started pancakes bright and early to start off the day i actually wanted to make something that is considered a classic breakfast for me i will be making scallion pancakes but it will be a little different than the scallion pancakes you probably saw on worth it taiwan i know i've made scallion pancakes before the ones where you like knead the dough for like quite a while you have to rest it the one i'll be making today is a much quicker version it's actually what we refer to as then being in taiwan which actually translates to egg pancake but it has a lot of scallions it also looks a lot like a scallion pancake it's usually served rolled up my mom used to make this for us a lot it really only needs very few ingredients bread flour here potato starch white pepper lots of scallions some eggs and the reason i'm adding some potato starch is because that's what gives it that like cu texture that's what makes it so delightful i'm just going to add my dry ingredients into this bowl a little bit of white pepper there's a bit too much i also actually like adding in some salt and sugar beat up my eggs scramble that well i'm gonna go ahead and add my water slowly it looks a little bit like soy milk right now i want to make sure there's no lumps you can see how thin the consistency is so i'm going to also add a little bit of the egg in here now i just have to add my scallions in there i am kind of obsessed with scallions i think being at that scaling farm in elan was probably one of the happiest moments of my life it's not probably it was one of the happiest moments of my life it smells so good definitely went a little heavy hand over the scallions here but i'm gonna go ahead and toss that in here oh boy give it a good mix again lovely scallion pancake version two now i'm gonna go ahead bring my batter over to fry it up just adding in some oil the reason i'm not turning on the fire yet is because i'm like do that now the scallion is just going to burn right away when it touches the pan pour this in when it's still cold oh look at all those scallions wait for it to crisp up i'm getting some bubble action here so you can see but it's definitely risen anytime i deal with hot oil and film at the same time i'm just terrified i'm seeing some color around the edges here i remember the smell of scallions in the morning when my mom is making it i'm gonna do a flip here we go oh yeah it's getting crispy so i'm gonna pour the rest of the egg on top here it's okay if it overflows i'm just waiting for the egg to cook do another flip there we go so sometimes we do put toppings inside have some fish floss here fish floss is basically just dried fish add a little bit of that on top roll it up roll it up roll it up it's done and that's it it looks a little bit more like a giant omelet right now but i'm gonna let it cool a little bit and then i can slice it up in the meantime i'm gonna make a really quick sauce there's garlic a sweet soy glazed chili sauce oh that's too much spicy oh i added too much spicy and some sesame oil give it a good mix it is definitely goopy it is sweet and it is spicy gosh i could eat so many things just with this i'm going to slice this up real quick now i'm just going to serve it on a plate and i'll be able to eat breakfast i'm so hungry i'm so ready [Music] here we are i love it up this truly smells so good i just added on some cilantro and more scallion i have some soy milk on the side this pairing i feel like is just what we usually have can you guys see the center there it's like an omelette pancake hybrid whoa cheers everybody it's been a while since i've had this and it's so comforting i will say that the texture of this pancake is very different from the one that we made in the worthet episode this one is like softer because of the potato starch though you really do get more of that cute texture i like to say cucumber it's actually a very thin layer what you see is probably more of the egg clinging onto it in terms of flavor it's very similar but what i really like about this obviously is like just how quickly you can put this together it's actually also quite a big portion if you think about it oh my gosh so happy to be starting the day with this i'm gonna finish up here clean up a little bit go to a meeting and then i'll see you guys for lunch literally just ran back to the kitchen because i just realized that the pancake i want to make for lunch the batter needs to rest for at least an hour and i am running out of time a little bit so i'm here so what i wanted to make for lunch today is the gallette [Music] gosh i really hope i pronounce that right that is the french way of saying buckwheat pancakes i feel like when we talk about pancakes in france the first thing that comes to mind is usually the crepes the dessert kind of pancakes this one that i'll be making today with buckwheat flour is actually a very popular and i think more traditional savory option i'm actually really curious to know how this is going to taste because i feel like my experience with buckwheat flour has mostly been with soba it's obviously very different the recipe i'm following today too is from alex who is also known as french guy cooking he did a video on this a couple years back and that's the one i'll be following for today this is pretty much all the ingredients we need and salt but we have buckwheat flour we have an egg we have some whole wheat flour and some water first thing i'm going to do is oh first i'm going to do is weigh out my buckley flour never worked with buckwheat before i know it's like pretty hard to work with it doesn't have any gluten i'm going to separate my egg yolk and egg whites and now i'm just going to combine my water we should have like a pretty thin batter it almost looks like black sesame even smells a little bit like black sesame i think because of that nutty aroma so curious to know what this tastes like you never want lumps in your batter pretty much combined there's a nice consistency going on here whip up my egg white once it's stiff you're good i just did that without thinking twice oh my gosh that could have been chaotic i am going to add in some whole wheat flour adding in a little bit of salt forming like a thickish batter so now i can combine the two whoa mix it together i'm really into this color texture feels a little thicker than what it's supposed to be i'm gonna add a little bit of water pretty much there do a little batter test it's almost like uh that's so weird oh my gosh whoa this is how i know that i have the right batter so now i'm going to wrap it in cling film let it rest for an hour pretty much lunch time now i have my batter here resting and i'm also going to get my ingredients like the toppings ready these are the things that will make it into a gallet complete the most popular combination is usually ham cheese and egg we love bacon egg and cheese this is just a different version of that i'm just gonna tear up my ham grate my cheese going with gruyere i'm gonna head over to the stovetop melt my butter i should try to make just a simple buckwheat pancake first who knows i could fail miserably oh my god smoking it's smoking i'm gonna fail i am so gonna fail panic i don't have time for this okay oh my gosh it's not enough okay well i think i just need to stop second-guessing myself i don't think this really worked like it's a little thicker so i'm gonna try that again adding a bunch giving it a good swirl maybe a little too much butter oh but this is crispy is it supposed to be this small i'm getting the hang of it though slowly i'm gonna straw pans because i feel like this is going to help me more [Music] trying to make it bigger a little confident maybe a little bit let complete come to me give it it oh should i be ambitious and do a flip or should i preserve my dignity uh let's try it let's try it oh it did it okay that was pretty cool i'm just having fun you guys i'm gonna take that as a sign that i am good to move forwards with this so i'm going to add in the cheese put my ham around it indulge i feel proud of myself i'm going to reward myself with more toppings lastly crack an egg gonna try and not overcook the egg yolk this is what they do like a little parcel nervous nervous there we go here's my parcel finally after more practice attempts than i expected my galette complete is done i'm just gonna let the egg whites cook for a little bit more and i can serve it up [Music] i have a little salad with it but um here you can see the galette complete the colors are really sticking out to me i love how like the egg yolk really pops it actually just looks very appetizing and i can smell the buckwheat from here too i also made sure that the yolk was still runny so let's break this there we go getting a bite with egg ham and cheese it's just so neat it's like a little flavor envelope so i feel like the racial is like really well balanced you know how i keep on saying the buckwheat has that sort of distinctive rich nutty flavor i feel like it goes really well with the egg ham and cheese and i also had a little bit of parsley in that bite do wish there was maybe some sauce to go with it or maybe i should have just put more cheese with the egg yolk i also have some prosecco here because that's what i wanted to enjoy this meal with i'm excited to work with buckwheat flour a little more i hope i did this dish justice i'm going to continue enjoying my lunch and i will see you guys for dinner my third pancake of the day is called panzio again i hope i am pronouncing that correctly this is a pancake from vietnam and it actually directly translates to cake sizzling so it's like a sizzling pancake i actually first heard about it and tried it from one of my favorite vietnamese restaurants here in new york city called madame vo because i've never made this before and i'm not really familiar with the process i reached out to chef jimmy who is the owner of madame vo and he actually sent me this email that gave me like little tips and also a recipe that i could refer to so i'm very very excited thank you jimmy for writing this up for me this is so nice so first things first i am going to make the batter and i have a few things here i have this pancake mix which is made specifically it actually has powdered rice starch and turmeric in here but i also have some additional turmeric in case i wanted more color scallions some coconut milk some rice flour and some msg there's also water and egg as are wet ingredients but i am very curious about this pancake mix now let me just combine them all together turmeric comes in this separate package so i'm gonna add that in there i'm also gonna add more turmeric for color because i remember that the one i had in matavo it was this beautiful yellow so i want to be able to achieve that adding in some rice flour hopefully making it extra crispy the msg some salt and i also add in my coconut milk this smells so good just smells really tropical some water and an egg chef jimmy did say that the batter is most important i have to make sure it's silky smooth i'm going to keep whisking this until i don't see any more lumps i can now add in the scallions and i tried not to be too heavy-handed on the scallions since i already had a lot this morning so i think this is looking pretty good now i'm just going to wrap it in cling film and rest it for an hour again this batter needs to sit for a little bit because the longer it sits the crispier it's going to get so a lot of batter waiting today looking pretty good fairly thin batter it's like very fluid i gotta talk a little bit about the toppings thinly sliced pork belly some bean sprouts and onions shrimp here minced garlic and more shallots and then we have some mung beans so this is what it originally looks like what i did was pretty much just soak them overnight and then i cooked them that's how we ended up with this right here smells very nostalgic i feel like in hong kong we would have like sweet mung bean soup so that's what it reminds me of quite a bit of toppings very balanced meal before i fry up the pork belly and shrimp i'm going to marinate them real quick just with some chicken powder super simple marinade [Music] that's pretty much done now check on my pancake batter again so it definitely has that yellow tinge to it good i was a little worried i am going to head to the stovetop garlic and shallots going in first adding in my pork belly now now i'm gonna add in my shrimp protein is now cooked all right vent off now i can make the actual sizzling pancake here we go i actually should have left some protein back in the pan since we're starting with that i am going to now add in my batter put that on top and give it a swirl ooh nervous nervous nervous nervous nervous turn it down too low chef jimmy said that it is all about patience you want to cook this slowly so then that's what's going to give you that crispiness sprinkle on shallots and sprouts bean sprouts also need some mung beans just a little bit sprinkle it across you know how when you go to buy froyo and it's like you can add as many toppings as you want you go overboard i feel like that's me right now i feel like this is looking pretty decent while this is cooking i'm gonna make the dipping sauce really quick so the sauce i'm gonna make is probably one of the most classic sauces in vietnamese cuisine it's called one of my most favorite sauces in the world spicy super savory and it's also very sweet i already have some chili and garlic in here add a little bit of sugar lemon i know lime is generally preferred fish sauce and some water and that's pretty much it i love the smell i feel like every time i smell this sauce it just like instantly makes my mouth water and then check back on the pancake again much crispier now it's voting time we go wow it is did you hear that sizzle though this is truly a sizzling pancake we did it [Music] here is my sizzling pancake crispy sound here doesn't this also just look super refreshing depending on the region in vietnam some places serve it with like rice paper and madame vo this is kind of how they serve it with a bunch of fresh vegetables and also some pickled carrots and daikon on the side which i actually just super quickly threw together yesterday i want to try a little bit on its own first mmm crispy the inside is like softer the thing that stands out the most about this is the coconut flavor which is very pleasant it's like not overwhelming that chicken seasoning like really flavored this pork wow so i have lettuce here mustard green and some mint pancake in there do this and we're gonna dip it in the sauce when you eat everything all together it is a hundred percent a game changer there's suddenly so many flavors going on the pancake itself already has like a very unique sweet and savory flavor but then you pair it with like the mint which is super refreshing the daikon and carrots which are sweet and slightly tangy dip it in the sauce which is the most incredible sauce you just get like this like mini explosion just sweet savory tangy spicy i'm gonna drink a sip of this coconut water which just looks like water here but i think normally they have like fresh coconut water but i'm just drinking canned coconut water thank you chef jimmy for sharing your tips with me i hope i did this right i'm also really enjoying this meal i'm gonna continue making these amazing lettuce wraps and i will see you guys soon for dessert before i even get started on dinner i'm actually going to make my dessert pancake batter first because it's another one of those where i have to rest the batter for a while in this case three hours so i'm gonna get a head start for pancake batter we rest it because it allows the flour to hydrate allows the gluten to relax it applies to this dessert pancake i'm making martabak moneys from indonesia i actually made this before with my friend stephanie she told me that manny's actually means sweet it's a very indulgent sweet and savory pancake depending on the toppings you choose usually found as street vendors visually it also looks super cool it looks a little bit like a saucer let's get to making the batter not too many ingredients here water egg all-purpose flour sugar and salt i actually think this is the first one i've done today that doesn't involve any other kind of special flour probably just looks like i'm making your normal like buttermilk pancakes pretty much just going to mix everything together adding some salt here mixing it up add a little bit of water as we go i've made so many different kinds of batters looks like we have no lumps here slightly thicker smells eggy that's pretty much it for initial steps now i just need to wrap it up and let it rest for three hours [Music] [Applause] in an hour or so after dinner now i have my batter here add some water to my baking soda this is the step you should do just before you make the pancake so once this is combined it is pancake time for the last time today gonna make sure it's buttered up batter is now going in should i put all of it i'll just put all of it i am just going to make a massive pancake we did to form a crispy crust on that side too now i just wait until bubbles form [Music] this is triggering my trypophobia a little bit so i don't want to look at it too long but basically now that i see a lot of bubbles i'm just going to sprinkle on some sugar on top just a little bit and then after that i can cover it up for the heat and basically let it cook for around five minutes more than it should be ready smells really good [Music] just really happy that it has this shape that i wanted i'm just gonna put a dab of butter on there just rub that in there is going to be one thick pancake woof but god doesn't smell good so now it's still hot cut it up now is the best part i have a bunch of toppings here nutella chocolate sprinkles and also cheese and condensed milk i believe are the most iconic [Music] more combos fold it like that i've cut it into smaller bites more manageable sizes what is classic about this pancake is the honeycomb texture let me give the cheese and condensed milk i know it doesn't seem like it's going to work but it does work you push it down and like bounces back flavor wise it is probably most similar to pancakes that sums up my 24 hours today i feel like i learned a lot of new things and also had some really nice revisits i'm looking forward to doing this again as well let me know what you think and i'll see you in the next video bye [Music] you

Channel: About To Eat

Views: 397,663

Rating: 4.9765468 out of 5

Keywords: 24 hour challenge, 24 hour food challenge, K_fe, about to eat, banh xeo recipe, france crepe, galette complete, how to make banh xeo, how to make martabak manis, how to make pancakes, how to make scallion pancakes, indonesia pancake, inga 24 hour, making pancakes around the world, martabak manis, pancake recipe, pancake recipes around the world, pancakes around the world, scallion pancake recipe, taiwan pancake, vietnam pancake

Id: UWnbgEJXCjo

Length: 23min 18sec (1398 seconds)

Published: Sat Apr 24 2021