Pancakes Bobby Flays Recipe 355

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DOUBLE CHOCOLATE PANCAKES WITH SALTED CARAMEL SAUCE



Double Chocolate Pancakes with Salted Caramel Sauce image

The perfect way to spoil the chocolate lover in your life, these pancakes are undeniably decadent. My daughter and her friends used to beg for chocolate chip pancakes after sleepovers, and if you're going to cave, you might as well go all out! Big flakes of sea salt add a nice crunch of saltiness to the caramel and temper the dish's sweetness.

Provided by Bobby Flay

Categories     main-dish

Yield 4 to 5 servings (12 to 15 pancakes)

Number Of Ingredients 19

2 large eggs
1 tablespoon granulated sugar
2 tablespoons dark brown sugar
1 1/4 cups buttermilk, at room temperature
3 tablespoons unsalted butter, melted, plus more for the griddle
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon instant espresso powder
2 teaspoons baking powder
1/4 teaspoon fine sea salt
3 ounces semisweet or bittersweet chocolate, finely chopped
Salted Caramel Sauce, warm, recipe follows
Confectioner's sugar, optional
Raspberries, optional
1 cup sugar
1/2 cup heavy cream
2 tablespoons unsalted butter, at room temperature
3/4 teaspoon fleur de sel or other coarse sea salt

Steps:

  • Whisk together the eggs, both kinds of sugar, buttermilk, butter, and vanilla in a small bowl until smooth. Whisk together the flour, cocoa powder, espresso powder, baking powder, and salt in a medium bowl. Add the egg mixture and whisk until just combined. Fold in the chocolate, cover, and let rest for 15 minutes.
  • Preheat the oven to 250 degrees F. Line a baking sheet with parchment.
  • Heat a large cast-iron griddle or nonstick saute pan over medium heat. Brush with butter and continue heating until the butter begins to foam. Drop scant 1/4 cupfuls of batter onto the griddle. Bake until bubbles start to form and burst, about 2 minutes. Flip and cook to set the other side, another 1 to 2 minutes. As the pancakes are ready, put them in a single layer on the baking sheet and keep warm in the oven until ready to serve.
  • Stack the pancakes on plates, drizzle with the warm caramel sauce, and top with a sprinkling of confectioners' sugar and some raspberries, if desired.
  • Combine the sugar and 1/4 cup cold water in a medium saucepan over high heat. Cook, without stirring or touching, until the sugar turns a deep amber color, 8 to 10 minutes.
  • Meanwhile, warm the cream in a small saucepan or in the microwave. When the caramel is ready, slowly whisk in the cream and continue simmering until the mixture is smooth, about 2 minutes. Remove from the heat and stir in the butter and salt until combined. Serve warm.

CINNAMON BUN PANCAKES WITH MAPLE CREAM CHEESE GLAZE



Cinnamon Bun Pancakes with Maple Cream Cheese Glaze image

Provided by Bobby Flay

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 16

3 ounces cream cheese, such as Philadelphia, cut into small pieces, room temperature
1/4 cup grade B maple syrup
1 stick (8 tablespoons) unsalted butter, cut into pieces
1/2 cup dark muscovado sugar
2 teaspoons ground cinnamon
1/4 cup heavy cream
1 1/2 cups all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon table salt
1 1/2 cups buttermilk
3 tablespoons unsalted butter, melted, plus for the pan
2 large eggs
1/2 teaspoon vanilla extract
1/2 cup coarsely chopped toasted pecans

Steps:

  • Preheat the oven to 200 degrees F. Set a baking rack on a baking sheet and put it in the oven.
  • For the glaze: Put the cream cheese in a bowl. Heat the maple syrup in a small saucepan over low heat until it just begins to simmer, then pour over the cream cheese and whisk vigorously until smooth. Set aside and keep warm.
  • For the cinnamon swirl: Melt the butter in a small saucepan until light golden brown. Whisk in the muscovado sugar and cinnamon; the sugar may clump and separate from the butter¿don't worry. Whisk in 1/4 cup water and bring to a simmer, whisking until the mixture smoothes out. Simmer until slightly thickened, about 2 minutes. Whisk in the cream and simmer another 2 minutes. Transfer to a small bowl to cool--the mixture will thicken as it cools--then transfer to a piping bag with a small tip.
  • For the pancakes: Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl. In a medium bowl, whisk together the buttermilk, 3 tablespoons melted butter, eggs and vanilla. Add the wet mixture to the dry and whisk until just combined.
  • Heat a large nonstick pan or cast-iron griddle over medium heat and brush with some melted butter. Ladle about 1/4 cup of the batter into the pan and spread to make a 4-inch circle. Ladle in a few more pancakes, being careful not to crowd them.
  • When the pancakes just begin to form bubbles on the surface, pipe in the cinnamon swirl filling: Starting at the center of the pancakes, squeeze the filling on top in a swirl (just as you see in a regular cinnamon bun). Continue cooking until larger bubbles begin to appear, the surfaces are somewhat dry and set, and the bottoms are light golden brown, about 2 minutes--adjust the heat as necessary so the bottoms don't brown before the tops set. Flip over and continue cooking until golden brown on the reverse side, about 1 minute longer.
  • Transfer the pancakes to the oven to keep warm while you make the rest of the pancakes.
  • To serve: Stack 3 pancakes on each plate, drizzle with some of the maple cream cheese glaze, and sprinkle with pecans.

SILVER DOLLAR TROPICAL PANCAKES WITH MASCARPONE WHIPPED CREAM



Silver Dollar Tropical Pancakes with Mascarpone Whipped Cream image

Provided by Bobby Flay

Categories     main-dish

Time 1h40m

Yield 4 servings, about 24 pancakes

Number Of Ingredients 24

1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon fine sea salt
2 large eggs
1 1/2 cups plus 3 tablespoons buttermilk
3 tablespoons unsalted butter, melted and cooled, plus more for the griddle
1 teaspoon pure vanilla extract
Pineapple-Mango Syrup, recipe follows
Mascarpone Whipped Cream, recipe follows
Confectioners' sugar, for serving
Mint sprigs, optional, for serving
2 cups fresh mango, chopped, plus 1/4 cup finely diced
2 cups fresh pineapple, chopped, plus 1/4 cup, finely diced
1 1/2 cups granulated sugar
2 tablespoons honey
1 teaspoon finely grated orange zest
1 to 2 teaspoons freshly squeezed lemon juice
8 ounces mascarpone, at room temperature
2 tablespoons confectioners' sugar
1/2 to 2/3 cup very cold heavy cream
1 teaspoon pure vanilla extract

Steps:

  • Whisk together the flour, granulated and brown sugars, the baking powder, baking soda and salt in a medium bowl. Whisk together the eggs, buttermilk, butter and vanilla in a small bowl. Add the wet mixture to the dry mixture and gently mix to combine. Do not overmix. Let sit at room temperature for at least 15 minutes and up to 30 minutes before using.
  • Preheat the oven to 200 degrees F. Heat a cast-iron or nonstick griddle pan over medium heat and brush with melted butter. Once the butter begins to sizzle, use 2 tablespoons of the batter for each pancake and cook until bubbles appear on the surface and the bottom is golden brown, about 2 minutes. Flip over and cook until the bottom is golden brown, 1 to 2 minutes longer. If desired, keep warm on a baking sheet in the oven.
  • Serve a stack of 6 pancakes per person, topped with some of the Pineapple-Mango Syrup and Mascarpone Whipped Cream. Dust with confectioners' sugar. Garnish with fresh mint sprigs, if desired.
  • Combine 2 cups chopped mango, 2 cups chopped pineapple, the sugar and 2 cups water in a large saucepan, bring to a boil over high heat and cook, stirring occasionally, until the fruit is very soft, about 15 minutes.
  • Remove the pan from the heat and, using an immersion blender, blend until almost smooth. Add the honey and simmer over medium-low heat, stirring occasionally, until slightly thickened, about 15 minutes.
  • Strain the mixture into a bowl and add the finely diced mango and pineapple, the orange zest and lemon juice to taste. Keep warm while making the pancakes.
  • Combine the mascarpone, confectioners' sugar, vanilla and 1/2 cup cream in a medium bowl and whip until soft peaks form; add a bit more heavy cream if not creamy enough. Put in a pastry bag with medium tip.

BOBBY FLAY'S DOUBLE-CHOCOLATE PANCAKES



Bobby Flay's Double-Chocolate Pancakes image

Few adults would want this meal for breakfast, but it is an excellent recipe for parents to make the morning after a sleepover that had the children and their friends up late watching horror films and unfathomable YouTube comedy. I adapted it slightly from Bobby Flay's "Brunch at Bobby's" cookbook, released in 2015. Watching the effect of the sugar and chocolate on a sleepy child is its own sort of joy - and you can hustle the guests home before the inevitable crash. Serve with raspberries for reasons of taste and elegance (though strawberries or bananas would do in a pinch), and salted caramel sauce. Yes, you could insist on eating muesli and almond milk instead. But in Mr. Flay's words, "If you're going to cave, you might as well go all out."

Provided by Sam Sifton

Categories     breakfast, brunch, pancakes, main course

Time 45m

Yield 4 servings

Number Of Ingredients 15

2 large eggs
1 tablespoon granulated sugar
2 tablespoons dark brown sugar
1 1/4 to 1 3/4 cups buttermilk
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon instant espresso or coffee powder
2 teaspoons baking powder
1/2 teaspoon kosher salt
3 1/2 ounces semisweet chocolate, finely chopped
1 tablespoon or so neutral oil, like canola
Raspberries, for serving
Salted caramel sauce, warmed, for serving

Steps:

  • Heat oven to 250 degrees.
  • In a small bowl, whisk together eggs, sugars, 1 1/4 cups buttermilk, the melted butter and the vanilla extract.
  • In a medium bowl, sift together flour, cocoa powder, coffee powder, baking powder and salt.
  • Add the egg mixture to the flour mixture and whisk until combined. Add remaining buttermilk if mixture is too thick. Fold in the chocolate and allow to sit for 10 to 15 minutes.
  • Heat a large griddle or cast-iron pan over medium heat. Brush with the neutral oil and allow it to get hot. Drop ¼-cup portions of the batter onto the griddle and cook until bubbles begin to rise to the surface, approximately 2 minutes, then flip and cook for another minute or two. As pancakes are ready, place them on a baking sheet and keep them warm in the oven.
  • Serve stacked, with raspberries and drizzled with warm caramel sauce.

Nutrition Facts : @context http, Calories 515, UnsaturatedFat 11 grams, Carbohydrate 68 grams, Fat 24 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 12 grams, Sodium 512 milligrams, Sugar 26 grams, TransFat 0 grams

PUMPKIN-RICOTTA PANCAKES WITH SPICY APPLE-CIDER CARAMEL SAUCE



Pumpkin-Ricotta Pancakes with Spicy Apple-Cider Caramel Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 2h10m

Yield 4 to 6 servings

Number Of Ingredients 25

1 cup heavy cream
1/2 cup apple juice
4 cloves
2 cinnamon sticks
2 star anise
One 1-inch piece fresh ginger, peeled and chopped
1/8 teaspoon ground nutmeg
1 1/2 cups granulated sugar
1 tablespoon apple cider vinegar
1 tablespoon apple schnapps
1 1/2 cups all-purpose flour
2 tablespoons dark brown sugar
1 tablespoon granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
2 large eggs
1 1/2 cups buttermilk
3/4 cup ricotta, drained for 1 hour in a strainer set over a bowl
1/2 cup pumpkin puree
2 tablespoons butter, melted and cooled, plus melted butter or nonstick spray for the griddle
3/4 cup creme fraiche, for serving

Steps:

  • For the caramel sauce: Combine the cream, apple juice, cloves, cinnamon, star anise, ginger and nutmeg in a medium saucepan, and bring to a simmer. Remove from the heat and let steep for at least 20 minutes. Set aside and keep warm while you make the caramel.
  • Combine the sugar, 1/2 cup water, and the cider vinegar in a medium saucepan over high heat, and cook without stirring until it reaches a deep amber color, about 8 minutes. Slowly strain in the warm cream, whisking constantly; continue whisking until smooth. (Be careful! The caramel will bubble up as you add the cream.) Whisk in the apple schnapps and cook for 30 seconds longer. Transfer to a bowl and keep warm. (The sauce can be made 2 days in advance and refrigerated. Reheat over low heat before serving.)
  • For the pancakes: Preheat the oven to 250 degrees F. Place a baking sheet with a rack in the oven to heat.
  • Whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger in a large bowl.
  • In a medium bowl, whisk together the eggs, buttermilk, ricotta, pumpkin and 2 tablespoons melted butter. Add the wet ingredients to the dry ingredients, and whisk until just combined; do not overmix. Let the batter sit at room temperature for at least 15 minutes and up to 1 hour.
  • Heat a large nonstick pan or griddle over medium-low heat. Brush with melted butter or spray with nonstick spray. Drop a scant 1/4 cup of the batter onto the pan; cook until small bubbles form on the surface and at the edges and the bottom is lightly golden brown, about 3 minutes. (Adjust the heat if the bottom browns too quickly.) Flip, and continue cooking until golden brown on the reverse side, another 2 or 3 minutes. Remove to the rack in oven to keep warm. Repeat with remaining batter.
  • Serve the pancakes with a drizzle of caramel sauce and a dollop of creme fraiche.

SILVER DOLLAR BUTTERMILK-PECAN PANCAKES WITH BOURBON MOLASSES BUTTER AND MAPLE SYRUP



Silver Dollar Buttermilk-Pecan Pancakes with Bourbon Molasses Butter and Maple Syrup image

Try Bobby Flay's perfect silver dollar buttermilk-pecan pancakes with bourbon molasses butter and maple syrup recipe from Food Network.

Provided by Bobby Flay

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 21

1 1/2 cups all-purpose flour
1/2 cup finely chopped toasted pecans
2 tablespoons granulated sugar
1 tablespoon light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon fine sea salt
2 large eggs
1 1/2 cups, plus 3 tablespoons buttermilk
3 tablespoons unsalted butter, melted and cooled, plus more for griddle
1/2 vanilla bean, split lengthwise and seeds scraped
1 teaspoon pure vanilla extract
Bourbon Molasses Butter, to top, recipe follows
Pure maple syrup, warmed
Confectioners' sugar, for garnish
Coarsely chopped toasted pecans, for garnish, optional
1/2 cup good quality bourbon, or more to taste
1 tablespoon sugar
1 cup (2 sticks) unsalted butter, slightly softened
3 tablespoons molasses
Kosher salt, to taste

Steps:

  • Preheat the oven to 200 degrees F.
  • Whisk together the flour, pecans, granulated sugar, light brown sugar, baking powder, baking soda, and salt in a medium bowl. Whisk together the eggs, buttermilk, butter and vanilla extract and vanilla bean in a small bowl. Add the egg mixture to the dry mixture and gently mix to combine. Do not overmix. Let the batter sit at room temperature for at least 15 minutes and up to 30 minutes before using.
  • Heat a cast iron or nonstick griddle pan over medium heat and brush with melted butter. Once the butter begins to sizzle, use 2 tablespoons of the batter for each pancake and cook until the bubbles appear on the surface and the bottom is golden brown, about 2 minutes, flip over and cook until the bottom is golden brown, 1 to 2 minutes longer. Transfer the pancakes to a platter and keep warm in a 200 degree F oven.
  • Serve 6 pancakes per person, top each with some of the bourbon butter. Drizzle with warm maple syrup and dust with confectioners' sugar. Garnish with fresh mint sprigs and more toasted pecans, if desired.
  • Bourbon Molasses Butter:
  • Combine the bourbon and sugar in a small saucepan and cook over high heat until reduced to 3 tablespoons, remove and let cool.
  • Put the butter, molasses, salt and cooled bourbon mixture in a food processor and process until smooth. Scrape into a bowl, cover with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. Remove from the refrigerator about 30 minutes before using to soften.

PANCAKES, BOBBY FLAY'S RECIPE - (3.5/5)



Pancakes, Bobby Flay's Recipe - (3.5/5) image

Provided by Boberlicious

Number Of Ingredients 10

1 1/2 cups all-purpose flour
1/2 cup toasted pecans, finely chopped
2 tablespoons granulated sugar
1 tablespoon light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon fine sea salt
2 large eggs
1 1/2 cups, plus 3 tablespoons buttermilk
1 teaspoon pure vanilla extract

Steps:

  • Whisk together the flour, pecans, granulated sugar, light brown sugar, baking powder, baking soda, and salt in a medium bowl. Whisk together the eggs, buttermilk, butter and vanilla extract in a small bowl. Add the egg mixture to the dry mixture and gently mix to combine. Do not overmix. Let the batter sit at room temperature for at least 15 minutes and up to 30 minutes before using. Heat a cast iron or nonstick griddle pan over medium heat and brush with melted butter. Once the butter begins to sizzle, use 2 tablespoons of the batter for each pancake and cook until the bubbles appear on the surface and the bottom is golden brown, about 2 minutes, flip over and cook until the bottom is golden brown, 1 to 2 minutes longer. Transfer the pancakes to a platter and keep warm in a 200 degree F oven.

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