Pro chef Bill Clark and home cook Emily are swapping recipes and hitting the kitchen to make pancakes. We set Emily up with all the ingredients necessary to make Chef Bill’s mouthwatering $404 pancake recipe, sending only $14 worth of your typical, store-bought stuff back the other way. Will Bill be able to create a gourmet brunch from Emily’s humble ingredients? Will Emily be able to keep up with Bill’s restaurant-quality recipe?
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LifestyleTranscript
00:00 This is it, you gotta do it, you gotta, whoa!
00:03 Kind of.
00:06 - Hi, I'm Bill, I'm a professional chef,
00:11 and these are my $404 pancake ingredients.
00:15 - Hi, I'm Emily, I'm a home cook,
00:19 and these are my $14 pancake ingredients.
00:22 - See you later.
00:26 - Oh, ah, yeah, okay, bye.
00:29 Okay, bananas, chocolate chips, and some maple syrup.
00:34 To Chef Bill, from Emily.
00:37 - Hey, ooh, oh, what?
00:40 - So I was planning to make buckwheat pancakes
00:47 with yuzu curd, strawberries flambé,
00:49 and whipped Tupelo honey butter.
00:51 For my pancakes, I had buckwheat flour.
00:53 - I'm aware of it.
00:54 - French unsalted butter.
00:55 - Fancy butter.
00:56 - And pasture-raised eggs.
00:57 - But really, it's all about the toppings.
00:59 I was going to make a yuzu curd with yuzu juice and peel.
01:02 - Kind of smells like gin.
01:04 - Some legendary oishi strawberries.
01:06 - These appear to be the extremely fancy strawberries.
01:08 - Flambéed with cognac.
01:10 - Which means I will be setting things on fire.
01:12 - And light brown sugar.
01:13 And some Tupelo honey butter whipped to perfection.
01:16 - Tupelo?
01:17 - And sprinkled with some wildflower bee pollen,
01:19 just for fun.
01:20 - Is this gonna be a problem with my allergies?
01:22 - If you ever come across these pancakes in real life,
01:24 don't eat them, they will ruin you forever.
01:26 - With Emily's recipe, I have simpler ingredients.
01:28 Stuff you might find in your pantry
01:29 or at your local grocery store.
01:31 But with a little technique, we can make it better.
01:34 If I had to guess, I would think that this costs about
01:37 20 bucks?
01:38 $14, okay.
01:40 - If I were to guess how much this costs,
01:41 my guess would be $225.
01:44 $404?
01:45 What?
01:46 Where?
01:47 So I have here Chef Bill's notebook.
01:51 It looks like Chef Bill gave me
01:52 some very basic instructions.
01:54 For example, for Tupelo honey butter,
01:56 it says, "Make honey butter."
01:58 Thanks, Chef Bill.
01:59 - So Emily, you're gonna be starting with the yuzu curd.
02:01 - Holy moly, I got a lot to do.
02:03 - A curd in this context is essentially
02:05 a custard made with citrus juice.
02:08 - You'll notice I'm wearing a glove.
02:09 I cut my finger the other day.
02:10 I've been training snapping turtles for the circus.
02:12 - So as when making any curd,
02:14 the first thing you're gonna do is separate your eggs.
02:16 You're gonna whisk that with your sugar and your salt.
02:18 For this recipe, you're going to be using
02:20 both the yuzu juice and the peel.
02:22 I love yuzu because it's a complex citrus flavor.
02:25 Lime mixed with a grapefruit flavor, mixed with an orange.
02:29 - Lemon, but with a complicated history.
02:31 - You're gonna add in your yuzu peel and juice.
02:34 - Ski, ski, ski.
02:35 - And then you're gonna place that over a double boiler
02:38 until it reaches 170 degrees.
02:40 - You just gotta give it time.
02:41 - Make sure that that pot is not boiling, but it's simmering.
02:45 Boiling, it's gonna get too hot.
02:46 You're gonna risk curdling your eggs.
02:48 - Oh, I see a shift occurring.
02:51 A very shifty shift.
02:53 - Remove from the heat,
02:54 whisk in some of that beautiful butter.
02:56 - I think the butter, like, you know,
02:57 thins it out, cools it down, makes it creamy and delicious.
03:00 - And then you're gonna strain it through a fine mesh sieve.
03:02 That's gonna give you a really smooth, creamy curd.
03:04 - Now, if you're gonna stand here
03:05 and tell me that's anything but a frigging beautiful curd,
03:08 I think you're wrong.
03:09 - So Emily was planning to make
03:11 chocolate chip pancakes with bananas.
03:13 - It would have taken about 10 minutes.
03:14 - A classic combo.
03:16 I'm gonna use the ingredients that she gave me
03:18 to elevate it a little bit
03:19 and make Japanese souffle pancakes
03:21 with bruleed bananas and chocolate ganache.
03:23 It's gonna be delicious.
03:24 So first thing, I'm gonna make my chocolate ganache.
03:27 Ganache can be thick and whipped and fluffy,
03:29 or it can be thin and a sauce,
03:31 and we're gonna be using the latter, a sauce.
03:33 So first step, I'm going to heat whole milk
03:36 and four tablespoons of butter.
03:38 And while that heats,
03:39 I'm just going to weigh out eight ounces of chocolate chips.
03:41 Is there anything more classic
03:42 than a Hershey's chocolate chip?
03:44 As soon as the butter is melted and it's simmering,
03:46 I'll pour it over our chocolate
03:47 and we can let it sit for a bit.
03:48 If you whisk it too soon,
03:50 then you have lumps in your ganache
03:52 and you don't want that.
03:53 Ganache is like magic.
03:55 It looks terrible until it comes together.
03:58 Look at that.
03:59 I'm just gonna season this with a bit of salt.
04:01 Salt makes everything better.
04:03 Makes chocolate taste more like chocolate.
04:05 And that's it.
04:05 I'm just gonna press some plastic wrap over this
04:08 and let it sit at room temperature.
04:09 As it cools, it'll come to the perfect pourable consistency.
04:13 Chocolate ganache.
04:15 - All right, so the next thing I need to do
04:16 is make honey butter.
04:18 Let's see what the deal is with this honey.
04:19 - Tupelo honey comes from a very specific region
04:22 in the Southeast United States.
04:24 - Okay, well the bottle says it's considered
04:26 the queen of all honeys.
04:28 - It doesn't really crystallize,
04:29 so it's a great thing to use for making whipped butters.
04:32 - Let's see this fancy butter.
04:34 Oh, ooh, it's very yellow.
04:36 And honey.
04:37 I'm just gonna eyeball this,
04:40 but I have a sense of what I think it should be.
04:43 Salt.
04:44 And I'll stir this thing.
04:46 So the recipe for Japanese souffle pancakes
04:49 calls for powdered sugar.
04:50 I didn't have that from Emily, so we're gonna make some.
04:52 And let's start it on low.
04:54 And crank it up.
04:56 The one thing we want to avoid is getting this so hot
05:01 that the sugar starts to melt and clump together.
05:04 Powdered sugar comes in grades,
05:08 and the one that we typically use is 10X,
05:10 which is 10 times finer than standard granulated sugar.
05:14 I'm going for something similar to this.
05:15 I don't have a microscope,
05:17 so we're just gonna play it by sight.
05:18 - I'm not gonna lie to you, I think that butter's whipped.
05:21 It looks good.
05:22 It smells like a cake for some reason, which is great.
05:24 And there you have it, whipped honey butter.
05:26 - All right.
05:30 Looks like powdered sugar.
05:32 - And now it's time to make my flambéed strawberries.
05:35 - Emily will be working with oishi strawberries.
05:37 These are very special strawberries.
05:39 They come from a farm in New Jersey.
05:41 - Wait, I always thought these fancy strawberries
05:43 were from Japan, but they're just from New Jersey.
05:45 I mean, no offense, New Jersey, but what?
05:47 - Each individual strawberry is supposed to be very perfect.
05:50 They're very sweet.
05:51 They're lovely.
05:52 - They're good.
05:53 They're not bad.
05:53 Not the best strawberry I've ever had in my life,
05:55 but they're pretty good.
05:56 Oh, wow.
05:57 These are the best strawberries I've ever had in my life.
06:00 - So the steps for this are simple.
06:01 You're gonna cut the strawberries in half.
06:03 - I'm a big strawberry fan.
06:04 I used to go strawberry picking as a girl in Canada.
06:06 - In your skillet, you're gonna melt your butter,
06:08 swirl it with your brown sugar.
06:10 - Oh my God, some salt.
06:12 - Get it very lightly caramelized.
06:14 Add in your fresh strawberries.
06:16 - Whoa, hello.
06:17 - Swirl those until they're just tender.
06:19 So Emily gave me some bananas,
06:21 and she was going to include them in her batter.
06:23 I'm going to do something a little bit different,
06:25 and I'm going to use a blowtorch.
06:29 We're going to caramelize some sugar
06:32 on top of these bananas,
06:33 brulee them, make them nice and crispy and crunchy.
06:36 It's just going to add another element of texture
06:38 and flavor onto our pancakes.
06:39 I think it'll play really well with the chocolate
06:41 and the soft, fluffy pancake.
06:44 (blender whirring)
06:45 So I'm just going to start by slicing off
06:47 the ends of my bananas.
06:49 Slice right down the center.
06:50 Peel them nice and gently.
06:52 We want to keep these together
06:54 and just lay them out on our sheet tray.
06:56 So this is some of Emily's just standard granulated sugar.
06:59 I'm going to sprinkle a nice layer of this even.
07:02 - Okay, so these are all nice and gooey now,
07:04 and I think it's just about that time.
07:06 - So now, Emily, comes the fun part, the fire.
07:09 - Fire is cool when it's controlled.
07:13 Remove it from the heat,
07:14 because if you add it while it's cooking
07:16 and the pan is super hot,
07:18 it's going to burst into flames right there
07:20 and you're going to lose your eyebrows.
07:21 - Eyebrows, if this is the last time I see you,
07:23 it's been grand.
07:25 Woo!
07:30 Ho, ho, ho, okay.
07:32 I'm okay.
07:33 Strawberry flambé, baby.
07:35 - The thing about bruleeing is you don't want to get
07:37 the flames so close that you scorch and burn the sugar black,
07:40 but you do want to get the sugar nice and dark
07:42 and caramelized.
07:43 It'll start to melt,
07:45 clarify,
07:48 and then you'll start to get the caramelized color on here.
07:53 We're going to go one by one,
07:56 taking our time.
07:58 There we go.
08:01 You want a little bit of this dark color there,
08:04 but no darker than that.
08:07 And sugar notoriously goes from not being caramelized
08:11 to being burned very quickly.
08:14 So these are looking great for now.
08:15 I'm going to set them aside until our pancakes
08:17 are ready to plate.
08:18 - Pancake batter, here we go.
08:22 Oh, I need a glove.
08:23 - And now the star of the show, the buckwheat pancake.
08:25 You're going to melt your butter to start.
08:27 - I have a secret microwave down here.
08:29 You stay where you are.
08:30 You sit, you sit, please.
08:32 This is, you're welcome into my house.
08:34 - Mix together all of your dry ingredients.
08:36 Flour, buckwheat flour, baking powder, sugar,
08:39 salt, mix-a-roni.
08:41 - So you're using two types of flour for this,
08:43 your buckwheat flour and all-purpose flour.
08:45 You want the flavor of the buckwheat,
08:47 but you also want to keep the pancakes kind of tender
08:49 and nice and not too buckwheaty.
08:52 So now it's time to make the pancake batter.
08:54 I'm going to take all of these standard pancake ingredients
08:57 and with a little bit of a difference in technique,
08:59 I'm going to change them into Japanese style souffle
09:01 pancakes instead of just, you know, your standard flapjack.
09:04 I'm going to start by just separating my eggs.
09:06 I'm going to keep two of the yolks for the batter,
09:09 four egg whites total.
09:11 I'm going to beat the sugar that I powdered
09:13 with two of the yolks until it's nice and light and creamy.
09:18 I don't have to worry about making this super fluffy.
09:20 I just want it nice and incorporated.
09:22 I'm going to set this aside
09:24 and work on my dries for a second.
09:26 All-purpose flour, kosher salt, baking powder.
09:29 Just going to incorporate this together real fast.
09:32 Back into the eggs, I'm going to put the whole milk
09:34 that Emily gave me, whisk that together.
09:37 - Now I'm going to do?
09:38 - Buttermilk.
09:39 - Wow, that is some chunky buttermilk.
09:42 - Eggs, vanilla, it's from Tonga, it's cold press,
09:44 it's award-winning, it's delicious.
09:46 Your melted butter, whisk that until smooth.
09:48 - Wet, wet.
09:51 - Add all of those wet ingredients into your dry ingredients
09:54 and just be sure not to overmix it.
09:55 A couple lumps, that's great.
09:57 - I don't have a family pancake recipe,
09:59 but my husband's family does
10:00 and they're all about leaving it lumpy and letting it sit.
10:03 - If you overmix your pancakes,
10:04 they're just going to be rubbery and tough.
10:06 - I think that's probably as much as I want to do.
10:08 - And I'm going to whisk in my dries to this.
10:11 Now, unlike what I told Emily about there being lumps
10:14 in her batter and that that's going to be a good thing here,
10:16 I want to make sure with this style of pancake
10:18 that the batter is totally smooth
10:19 and everything is really incorporated together.
10:21 I'm going to set this aside
10:23 and bring my egg whites to a stiff peak.
10:26 Now, when beating egg whites,
10:27 I always start off at a slow speed
10:29 and gradually bring it up.
10:30 You're going to create finer air bubbles in the egg whites
10:33 and it's going to be a more stable finished product.
10:36 Let it start to get frothy at this kind of medium low speed
10:39 and then we'll start to bring it up.
10:41 And now that they're no longer clear
10:43 and totally frothy and white,
10:44 I'm going to kick it up a little bit more
10:46 and a little bit more.
10:49 Now they're starting to look pillowy
10:51 and then all the way up.
10:53 And so when it starts to look like shaving cream
10:56 is when I feel like they're getting there.
10:58 Let's see.
11:00 That's a stiff peak.
11:02 So this right here is going to make the big difference
11:05 in these pancakes.
11:06 It's a very simple change,
11:07 but it's going to make a totally different end product.
11:10 I'm going to fold in about a third of this
11:12 to start to our batter.
11:13 Now the goal here is to fully incorporate this,
11:16 but without crushing down all of our egg whites
11:18 and losing all that air that I built into it.
11:20 Now I don't want any clumps of egg white in here
11:23 'cause that will bake differently than the rest of it
11:25 when we're griddling this later.
11:27 All right, I'm just going to let this sit
11:28 for about 15 minutes.
11:29 Nice and homogenous.
11:32 No more egg clumps.
11:34 And there is our souffle pancake batter.
11:37 - Time to go from batter to pancake using hot.
11:39 - The key here is even heat
11:42 and figuring out what heat is going to
11:44 not burn your pancake,
11:46 but get it nice and golden brown
11:47 and cooked all the way through.
11:48 - I'm going to use a ton of oil
11:50 because a cast iron is not nonstick
11:53 and in fact is quite stick.
11:55 - Cooking these souffle pancakes,
11:56 I'm going to use a ring mold,
11:58 which is just a steel round mold.
12:00 I'm just going to use a little neutral oil
12:02 to grease the insides of these pancake rings
12:06 and the same for my pan.
12:08 I turned this on medium low
12:10 and I'm going to let the pan come to temp.
12:11 I don't want the pan to be too hot
12:13 so that it cooks the outside really dark
12:15 before the whole souffle gets cooked inside.
12:17 I'm going to use a cookie scoop to do this
12:19 so that I get the exact same amount of batter
12:21 in each one of these pancake molds.
12:24 I'm going to put the lid on
12:26 and let this steam for about four minutes.
12:28 The trick with these is getting the temperature
12:30 exactly right.
12:31 So it's just a game of guessing and working through
12:34 and figuring out what works on your stove.
12:36 - Using the scooper here,
12:38 create moderately uniform pancakes.
12:40 - Add in about a quarter cup of your batter
12:42 and let that start to cook.
12:44 You're going to see bubbles start to form
12:46 on the top of the pancake
12:47 and the edges are going to start to look dry
12:49 and a little bit crispy
12:50 and that is the perfect time to flip your pancake.
12:52 So the first thing about pancakes, Emily,
12:54 is the first one out of the pan is always for the dog.
12:57 All right, I'm going to try and flip it.
13:00 I don't know what the rule is
13:01 if the first pancake turns out okay.
13:02 Are all the other pancakes going to be bad?
13:04 - All right.
13:05 So these have been steaming here for a couple minutes
13:09 and I'm going to go ahead and flip these over.
13:13 Ooh, yes.
13:17 Okay.
13:18 All right.
13:19 Little smush on that one, but not too bad.
13:26 We got a little dark on one side,
13:28 but like I told Emily,
13:29 your first one's always the worst one.
13:31 - Okay, well, I think I'm going to take this one off
13:37 and make more pancakes.
13:40 I'm going to flip these.
13:41 No, no, no, no, no, no.
13:47 Ooh.
13:50 - These are looking pretty good.
13:51 They're puffed up.
13:52 I'm going to try and flip them.
13:54 (laughs)
13:56 There.
14:00 Okay.
14:01 I'm going to move this to a plate
14:02 and take the ring mold off.
14:03 Perfect.
14:04 One successful, we'll keep going until we have all four.
14:07 Let's see.
14:13 There we go.
14:16 - All right, and that is a stack of pancakes.
14:21 - See, they look better and better
14:23 as I do this.
14:24 That's the philosophy of a pancake, I suppose.
14:27 And there are the souffle pancakes.
14:31 - Let's plate.
14:33 Let's give Chef Bill my best pancake.
14:36 I'm going to go with this one, curd.
14:38 - I chose my four favorite pancakes,
14:40 the prettiest of the bunch.
14:42 Start with a little dusting of powdered sugar,
14:45 'cause why not?
14:47 - The second, curd.
14:48 Pancake the third, a little curd on top.
14:52 The chocolate ganache.
14:53 So I'm just going to give that a drizzle
14:55 over the top of these pancakes.
14:58 - Strawberries.
14:59 Oh, still warm.
15:00 Beautiful whipped butter.
15:02 - Lay a few of these bananas on.
15:06 - And then last, but certainly not least,
15:08 sprinkle a little bee pollen on.
15:09 - It just looks nice on there.
15:10 It's one of those like, chef-y ingredients
15:12 that you don't actually need,
15:13 but it is nice and fun to have sometimes.
15:16 - I think it looks pretty good.
15:17 - And there we have it.
15:18 Japanese souffle pancakes with brulee bananas
15:21 and chocolate ganache.
15:23 It's looking delicious.
15:24 - I hope Chef Bill likes it,
15:26 and I can't wait to see what he did with my ingredients.
15:28 - Hey, how's it going? - Hi!
15:35 - Nice to see you! - Good, nice to see you!
15:37 How did it go?
15:38 - It was good, it was good.
15:40 Really good, I think.
15:41 I'm excited to try it all together,
15:43 and also to show you.
15:44 - I'm excited to see it,
15:45 and I'm excited for you to see these.
15:47 - Oh! - Wow!
15:50 Beautiful!
15:50 - Look at this!
15:52 What is this, a souffle pancake?
15:53 - Yeah, it is a souffle pancake.
15:55 - It looks good, it smells good.
15:57 - Yours smells really good.
15:58 You gotta try what I made.
15:59 - Yeah, I'm so excited to dig in.
16:01 Let's do it.
16:01 So what exactly did you do here?
16:03 - I took your chocolate chips and your milk,
16:06 and I made a little ganache.
16:07 The pancakes are Japanese souffle pancakes,
16:10 so they have whipped egg white mixed into them.
16:13 - All right, I'm gonna just grab one of these guys.
16:15 I've never had a souffle pancake, actually.
16:19 - Mm! - Mm!
16:21 - It's like all the same flavors,
16:22 but just remixed, and then so fluffy.
16:24 - Yeah, they're so fluffy.
16:26 - And the ganache is like, really, really great.
16:30 Really great, they're really good.
16:31 - Oh, thank you, thank you very much.
16:33 We should try what you've made.
16:35 - Yeah, oh yeah, absolutely, let's do that.
16:36 - But first, you know what I think these need?
16:39 - What?
16:40 - A little bit of your maple syrup.
16:41 - Maple syrup, yes, absolutely.
16:43 I wasn't gonna say it.
16:44 - Here's some for you.
16:45 - Thank you, thank you so much.
16:47 - And some for me.
16:49 - Gorgeous.
16:50 - That's a pancake.
16:55 - Mm, mm, pancake-y.
16:56 - That's a pancake.
16:58 - It's delicious.
16:59 All right, so here you have your buckwheat pancakes
17:01 with yuzu curd, flambéed strawberries,
17:03 and very fancy honey butter with a sprinkling of bee pollen.
17:06 - It's beautiful.
17:07 I couldn't have done it better myself.
17:08 - Oh, no, stop.
17:09 - I get all the pieces in one.
17:12 That curd is perfect.
17:16 And the crunchy bee pollen is good, too.
17:18 - This is so good. - Yum.
17:20 - Your recipe fricking rocks.
17:22 - Well, it turned out great.
17:23 You did a great job.
17:24 - Thank you so much.
17:26 Okay, I have a dark secret.
17:28 - What?
17:29 - The middle pancake was my first pancake.
17:31 It ended up being one of my good ones.
17:34 I was shocked.
17:35 I did not expect that.
17:36 - My first one did not come out well.
17:39 - That's never happened to me before.
17:41 I was like, this either bodes very well or very poorly.
17:44 - Soufflé pancakes are not super easy.
17:46 So I wasn't making it easy on myself.
17:49 - I've always been like,
17:50 I would love to try making those at home,
17:51 but I won't because they look so terrible.
17:53 - I think you absolutely could.
17:55 Just give the first one to your dog.
17:57 - Right.
17:58 See ya.
17:59 [BLANK_AUDIO]