Grubs Big Flippin Pancake Recipes

FAVORITE BIG FLUFFY PANCAKES

Steps:

• In a medium bowl, combine milk with vinegar and set aside for 5 minutes to "sour".
• In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
• Whisk egg, butter and vanilla into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
• Heat a large skillet over medium heat and coat with non-stick cooking spray.
• Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 1-2 minutes or until golden, then flip and cook until lightly browned on the other side. Serve with butter and syrup or fruit and whipped cream.

THE BIG MARC

Steps:

• For the buns: Stir the water, yeast and sugar together to activate the yeast. (You can tell when the yeast is activated-little bubbles will have formed, which will take a minute or two.) Add the melted butter and 3 of the eggs and mix until incorporated.
• Add 4 cups flour and the salt to the bowl of a stand mixer fitted with the dough hook attachment. Mix together on low speed, then stop and add the wet ingredients. Continue to mix until the dough is very smooth, about 5 minutes. You may want to add a little bit more flour as you mix; the dough should be sticky but workable.
• Transfer the dough to a bowl. Cover the bowl with a kitchen towel, place in warm area and let rise until the dough has doubled in size, about 30 minutes.
• After the dough has proofed (risen), turn it out onto a lightly-floured countertop and knead in the Cheddar and black pepper. Try not to overwork the dough; once the cheese is mixed in you can stop. Cut the dough into six equal portions and shape them into round balls. Place on a buttered baking sheet and flatten them with your hand.
• Cover and let rise again in a warm area until they have doubled in size, about 30 minutes more. When they are almost doubled in size, preheat the oven to 350 degrees F.
• Beat the remaining egg in a small bowl and brush the tops of the rolls with the egg. Bake until golden brown, rotating halfway through, 10 to 15 minutes. Cool on a wire rack.
• For the ketchup: Turn the oven down to 250 degrees F. Cut the garlic in half crosswise and sprinkle with olive oil, salt and pepper. Wrap in foil and roast until soft, 35 to 40 minutes. Remove the garlic from the skins and mix into a paste. Reserve 1 tablespoon for the ketchup, and use remaining garlic for another use.
• Whisk together the mayonnaise, mustard and roasted garlic in a bowl. Add the ketchup and vodka and mix until incorporated. This will keep for up to 6 days in the refrigerator.
• For cooking the burgers: Heat a skillet over high heat or heat an outdoor grill to high. Sprinkle the patties with salt and pepper. Coat with the oil and sear or grill until medium rare, 3 to 5 minutes per side.
• Slice the buns in half horizontally and brush with the melted butter. Toast in the skillet or on the grill. Arrange 8 pickle slices on each bottom bun and place a hamburger on top. Slather 1 to 2 tablespoons of spiked ketchup over the burger and set the top bun in place. Serve immediately with the remaining spiked ketchup on the side.

GRUB'S BIG FLIPPIN' PANCAKE

Steps:

• Whisk together the flour, baking soda and salt in a bowl. Add the buttermilk and egg and whisk until blended and there are no lumps...don't over-mix because the pancakes will become tough.
• Heat a griddle over medium-high heat. Melt the butter on the griddle when hot. Do a small test of the batter to make sure the griddle or pan is hot enough by seeing how quickly the batter cooks.
• Pour about 1/2 cup of the batter in a circular motion to spread on the griddle. When the pancake has started cooking, sprinkle the chopped bacon all over it. Cook until bubbles form on the surface and the edges are cooked, and then flip and cook until completely cooked through. Transfer the pancake to a plate. Sprinkle with the cheese and let it melt, and then top with syrup and serve!!