00:08A little bit nervous about this.
00:14Hi, I'm Chef Emily Ewan. Today I'll be making bananas foster pancakes. Before you find out
00:19the recipe, click below to subscribe. Normally I cook at Besso in New York City, but today
00:24I'm in Jersey. I don't know who lives here. Hi, my name is Jessie and this is my kitchen.
00:29I do most of my grocery shopping at the Bodega, so I don't really cook in here too much.
00:33I mainly use this kitchen for making smoothies and almost all the things that I have in my
00:38kitchen I got for free. Good luck. Okay, today my challenge is going to be not knowing this
00:43kitchen. Hopefully there's a whisk in here. Peanut butter. It's going to be interesting.
00:48What I'm most scared about today is burning this place down, pancakes deflating. I don't
00:52think there's any measurement cups. Oh my gosh, there's more peanut butter. That's cute.
00:58Cuff drops. That's actually a good idea. Let's get started. The caramel sauce. Bananas.
01:06A little bit of oil. Do a little quick saute. I think we should just go ahead with the rum.
01:33I'm just going to wipe this out a little bit. I'm going to cut a little bit of butter. We
01:38need sugar. It's not hot enough yet. I'm going to wait. You want to get your pen really hot.
01:42Still waiting. And then put the sugar in so it doesn't crystallize. Still waiting.
01:50You don't want to move the sugar too much because it will crystallize instead of caramelize. And it will be
01:54chunky. You want like a smooth caramel.
01:56I wonder if I turn the back button on. It will give me more heat. It worked. So you want
02:02the sugar to almost be burnt.
02:04You just turn off the heat and stir the chunks. I'm going to put some butter in. Some cream. Put
02:13the bananas back in. It's the easy part. And then we're just going to hope that the pancakes work. I
02:20need something to mix this in. This is what I do all the time because I'm short.
02:28There's no measuring spoons. So I'm going to use this shot glass. A double shot is two ounces or more.
02:36I think I saw a double. First measure out the dry ingredients. Six tablespoons of cake flour. One teaspoon of
02:43baking powder. Three tablespoons of sugar. But I mean, I'm just eyeballing it. Two and a half tablespoons of water.
02:51So messy. Sorry, Jessie. And eggs.
02:54Thanks. I haven't seen a whisk yet. Starting to panic. Getting the egg whites to stiff peak and then folding
03:06it into the batter. This is really important because you want really fluffy pancakes. Is there no whisk? I think
03:11this might be the best bet. Starting to sweat. Okay. I feel like there's hope. Might take half an hour.
03:25Oh. I think we're there. We get the pan. Super hot. And it's like crispy and almost like fried dough
03:33around the edges. And then we put it in a convection oven. It's at 400 degrees. Convection oven helps steam
03:38and gets super fluffy.
03:41I don't know how long. Maybe 10. Maybe 20. We'll be here all day. Flatter than normal. So we're going
03:51to wait five minutes. And we're going to do it all over again. This is kind of sad. It didn't
03:56turn out as well as I wanted to. So let's try a second one. These didn't really work out. So
04:01I'm just going to use a spoon.
04:04I think that's about a teaspoon. I think that's about a teaspoon. My old pastry chef would hate me.
04:18So the protein shaker was kind of shite. We're going to use two forks. Tie it together.
04:26My arms are still sore from the protein shaker.
04:28The most frustrating part was whisking the egg whites for sure. Without having a whisk.
04:39I think this is as good as it gets. Let's try it.
04:43I'm just incorporating the egg whites.
04:46I'm just slowly folding in so I don't deflate the bubbles.
04:49This looks pretty good so far.
04:52I'm just cross.
04:53We're going to set a timer for seven minutes and see what happens.
04:58Looking pretty good.
05:03So I'm just touching for firmness and making sure it balances back.
05:07I think it's not bad. I'm not satisfied. Never satisfied.
05:11I'm going to make a third pancake because I want to make it higher.
05:17And I'm going to make some whipped cream with a cocktail shaker.
05:20And magically, it's cold.
05:22We're shaking again.
05:24Oh, it's working.
05:25I'm going to switch to a fork.
05:27Cool.
05:28I think it's pretty good.
05:32First time I ate these pancakes, it was not like anything I've ever had before.
05:35It was like more of a cake texture.
05:38And then we served it to everybody else.
05:39We were like, yeah, it's going to be good.
05:42Top it off with black sesame seeds.
05:46It smells pretty good in here.
05:48What's going on?
05:49Hello.
05:50I made you some pancakes.
05:51They look amazing.
05:52Also, I know my pan is like, these are huge pancakes.
05:56It's dinner time.
05:57These are bananas?
05:58Yeah.
05:59I feel like we should do a toast first bite since you made it.
06:02Okay.
06:02Cheers.
06:02Cheers.
06:08I'm impressed with myself.
06:10This is really good.
06:11You've got to try some.
06:13On a scale of 1 to 10, I think I did 7 because I think it tasted really good, but
06:18I didn't
06:19get the height I wanted.
06:20Jesse thought it was great and I didn't set the house on fire.
06:23So, yeah, a solid 7.
06:25I really hope that this inspired Jesse to cook more.
06:28This proves that you can make great pancakes in any kitchen.
06:33Thanks so much for watching.
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