00:08A little bit nervous about this.
00:14Hi, I'm Chef Emily Ewan.
00:16Today I'll be making bananas foster pancakes.
00:19Normally I cook at Beso in New York City, but today I'm in Jersey.
00:22I don't know who lives here.
00:24Hi, my name is Jessie and this is my kitchen.
00:26I do most of my grocery shopping at the Bodega, so I don't really cook in here too much.
00:31I mainly use this kitchen for making smoothies and almost all the things that I have in my kitchen I
00:37got for free.
00:37Good luck.
00:38Okay, today my challenges are gonna be not knowing this kitchen.
00:41Hopefully there's a whisk in here.
00:43Peanut butter.
00:44It's gonna be interesting.
00:46What I'm most scared about today is burning this place down, pancakes deflating.
00:50I don't think there's any measurement cups.
00:52Oh my gosh, there's more peanut butter.
00:55That's cute.
00:57That's actually a good idea.
00:59Let's get started.
00:59The caramel sauce.
01:02Bananas.
01:04A little bit of oil.
01:06Do a little quick saute.
01:08I think we should just go ahead with the rum.
01:19Where's the...
01:23Oh God.
01:28Okay.
01:30Okay.
01:31Okay.
01:31I'm just gonna wipe this out a little bit.
01:34I'm gonna cut a little bit of butter.
01:35We need sugar.
01:36It's not hot enough yet.
01:38I'm gonna wait.
01:38You wanna get your pan really hot.
01:40Still waiting.
01:41And then put the sugar in so it doesn't crystallize.
01:45Still waiting.
01:48You don't wanna move the sugar too much because it'll crystallize instead of caramelize.
01:52And it'll be chunky.
01:53And you want like a smooth caramel.
01:54I wonder if I turn the back button on.
01:56It'll give me more heat.
01:58It worked.
01:59So you want the sugar to almost be burnt.
02:02You just turn off the heat.
02:04And stir the chunks.
02:06I'm gonna put some butter in.
02:08Some cream.
02:10Put the bananas back in.
02:13This is the easy part.
02:14And then we're just gonna hope that the pancakes work.
02:18I need something to mix this in.
02:21This is what I do all the time because I'm short.
02:25There's no measuring spoons.
02:28So I'm gonna use this shot glass.
02:30A double shot is two ounces or more.
02:34I think I saw a double.
02:35First measure out the dry ingredients.
02:37Six tablespoons of cake flour.
02:40One teaspoon of baking powder.
02:42Three tablespoons of sugar.
02:44But I mean, I'm just eyeballing it.
02:46Two and a half tablespoons of water.
02:49This is so messy.
02:50Sorry, Jessie.
02:51And eggs.
02:58I haven't seen a whisk yet.
03:00Starting to panic.
03:01Getting the egg whites to stiff peak and then folding it into the batter.
03:04This is really important because you want really fluffy pancakes.
03:08Is there no whisk?
03:09I think this might be the best bet.
03:15Starting to sweat.
03:18Okay, I feel like there's hope.
03:20Might take half an hour.
03:23Oh, I think we're there.
03:25We get the pan super hot and it's like crispy and almost like fried dough around the edges.
03:31And then we put it in a convection oven.
03:33It's at 400 degrees.
03:35Convection oven helps steam and get super fluffy.
03:39I don't know how long.
03:40Maybe.
03:40I don't know how long.
03:41Maybe 20.
03:42We'll be here all day.
03:47Flatter than normal.
03:48So we're going to wait five minutes.
03:50And we're going to do it all over again.
03:52This is kind of sad.
03:54It didn't turn out as well as I wanted to.
03:56So let's try a second one.
03:57These didn't really work out.
03:58So I'm just going to use a spoon.
04:02I think that's about a teaspoon.
04:04My old pastry chef would hate me.
04:16So the protein shaker was kind of shite.
04:19We're going to use two forks tied together.
04:24My arms are still sore from the protein shaker.
04:26The most frustrating part was whisking the egg whites for sure.
04:31Without having a whisk.
04:37I think this is as good as it gets.
04:40Let's try it.
04:40I'm just incorporating the egg whites.
04:43I'm just slowly folding in so I don't deflate the bubbles.
04:47This looks pretty good so far.
04:49Can just cross.
04:51We're going to set a timer for seven minutes and see what happens.
04:56Looking pretty good.
05:01So I'm just searching for firmness and making sure it balances back.
05:05I think it's not bad.
05:06I'm not satisfied.
05:08Never satisfied.
05:09I'm going to make a third pancake because I want to make it higher.
05:15And I'm going to make some whipped cream with a cocktail shaker.
05:18And magically, it's cold.
05:20We're shaking again.
05:22Oh, it's working.
05:23I'm going to switch to a fork.
05:25Cool.
05:26I think it's pretty good.
05:30First time I ate these pancakes, it was not like anything I've ever had before.
05:33It was like more of a cake texture.
05:36And then we served it to everybody else.
05:37We were like, yeah, it's going to be good.
05:40Top it off with black sesame seeds.
05:44It smells pretty good in here.
05:46What's going on?
05:46Hello.
05:47I made you some pancakes.
05:49They look amazing.
05:50Also, I know my pan is like, these are huge pancakes.
05:54It's dinner time.
05:55These are bananas?
05:56Yeah.
05:57I feel like we should do a toast first bite since you made it.
05:59Okay.
06:00Cheers.
06:00Cheers.
06:06I'm impressed with myself.
06:08This is really good.
06:10You've got to try some.
06:11On a scale of one to 10, I think I did seven because I think it tasted really good, but
06:16I didn't get the height I wanted.
06:18Jessie thought it was great and I didn't set the house on fire.
06:21So yeah, a solid seven.
06:23I really hope that this inspired Jessie to cook more.
06:26This proves that you can make great pancakes in any kitchen.
06:28Let's get going.
06:28Youỏ gall dest paral吃.
06:29All right.
06:29See you.
06:30Bye-bye.
06:30Why does not panic attack happen?
06:30You Michaels?
06:33Anyopputional wallets.
06:34That music is really easy.
06:34It is very saying to announce a giver.
06:34The님이 Harrell Miller and the interesting colleagues
06:35All right, I know.
