Bobby Flay Chocolate Pancake Recipe Recipe For Hand

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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

CHOCOLATE CHIP-PISTACHIO PANCAKES WITH SALTED HONEY CARAMEL SYRUP



Chocolate Chip-Pistachio Pancakes with Salted Honey Caramel Syrup image

Provided by Bobby Flay

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 20

1 1/2 cups clover honey
1/2 cup heavy cream
2 tablespoons unsalted butter, cut into pieces
1 teaspoon pure vanilla extract
1 tablespoon bourbon
1/4 teaspoon kosher salt or coarse sea salt
1 3/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoon fine salt
2 large eggs
3 tablespoons unsalted butter, melted and cooled, plus for the pan
2 tablespoons clover honey
2 teaspoons vanilla extract
1 teaspoon finely grated orange zest, plus for garnish
1 1/2 to 1 3/4 cups buttermilk
3/4 cup lightly toasted pistachios, coarsely chopped
3 ounces semisweet chocolate, finely chopped
Confectioners' sugar, for dusting
Fresh mint leaves, for garnish
Pomegranate seeds, for garnish

Steps:

  • For the syrup: Stir the honey and cream together in a deep saucepan. Bring to a boil and cook, swirling the pan occasionally, until the mixture registers 240 degrees F on a candy thermometer. Remove the saucepan from the heat, add the butter and vanilla and whisk to combine, then whisk in the bourbon and salt. Cool to warm before serving. (The syrup can be made up to 3 days ahead. Store, covered, in the refrigerator and reheat before using.)
  • For the pancakes: Whisk together the flour, baking powder and salt in a medium bowl. Whisk the eggs in a large bowl until smooth, then whisk in the melted butter, honey, vanilla, orange zest and 1 1/2 cups buttermilk until just combined. Stir the wet ingredients into the dry. If the batter seems very thick, stir in a bit more buttermilk. Cover and let sit at room temperature for at least 15 minutes and up to 1 hour. Stir in the pistachios and chocolate.
  • Place a baking sheet with a baking rack in the oven; preheat the oven to 200 degrees F.
  • Heat a nonstick griddle or skillet over medium heat and brush with butter. Working in batches, ladle about 1/4 cup batter per pancake onto the griddle and cook until light golden brown on the bottom and bubbles form on the surface, about 2 minutes. Carefully flip the pancakes; continue cooking until golden brown on the reverse side, about another 2 minutes. Transfer the cooked pancakes to the oven and repeat with the remaining batter.
  • To serve: Stack about 3 pancakes on each plate, drizzle with some of the syrup, dust with confectioners' sugar and garnish with mint, orange zest and pomegranate seeds. Serve hot.

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.

BOBBY FLAY'S GERMAN PANCAKE (PFANNKUCHEN)



Bobby Flay's German Pancake (Pfannkuchen) image

Enjoy with sausage and syrup for breakfast, or for dessert with ice cream and caramel sauce. Note: Calvados is a dry, apple-flavored brandy however you may use apple cider, brandy or sweet cooking wine as substitute,

Provided by Galley Wench

Categories     Breakfast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

2 large eggs
2 tablespoons granulated sugar
1/4 teaspoon salt
1/2 cup whole milk
1/4 cup heavy cream
1 teaspoon vanilla extract
1/2 cup all-purpose flour
2 tablespoons unsalted butter
1/3 cup packed light brown sugar
1/2 teaspoon ground cinnamon
4 granny smith apples or 4 braeburn apples, peeled, cored and quartered
1 cup granulated sugar
1/4 cup water
3/4 cup heavy cream
1 cinnamon stick
3 tablespoons calvados or 3 tablespoons apple jack brandy
1 teaspoon grated lemon zest

Steps:

  • Preheat oven to 450 degrees F.
  • Whisk together the eggs, sugar and salt until smooth.
  • Whisk in the milk, heavy cream and vanilla extract.
  • Add the flour and whisk until smooth.
  • Heat butter in a 9-inch nonstick pan or a cast iron pan, until melted.
  • Stir in the brown sugar and cinnamon and cook until the sugar has completely melted.
  • Add the apples and cook until slightly soft, about 8 minutes.
  • Remove from the heat and stir in the lemon zest.
  • Pour the batter over the apples and place the pan in the oven.
  • Bake until the edges are brown and puffy, about 16-18 minutes.
  • Carefully invert the pancake onto a serving platter.
  • Dust with confectioners' sugar and drizzle with some of the caramel sauce.
  • Caramel Sauce:.
  • Place sugar and water in a medium saucepan and bring to a boil over high heat (do not stir), swirling the pot occasionally to even out the color, until amber in color, 10 to 12 minutes.
  • While the caramel is cooking, place the heavy cream and cinnamon stick in a small pan and bring to a simmer over medium heat.
  • Remove from heat and keep warm.
  • When the caramel has reached the desired color, remove the cinnamon stick from the heavy cream and slowly begin adding the warm cream to the caramel and whisk until smooth.
  • Remove from the heat and stir in the brandy.

Nutrition Facts : Calories 730.8, Fat 31.6, SaturatedFat 18.8, Cholesterol 205.6, Sodium 225.3, Carbohydrate 108.8, Fiber 3.9, Sugar 90.3, Protein 7.4

BOBBY FLAY-GERMAN CHOCOLATE CAKE



Bobby Flay-German Chocolate Cake image

Does anyone know how to make this cake work? The recipe is missing a step. I attempted this thing and it turned out terribly......Who wants to tackle this?!?!?!

Provided by SoupCookie

Categories     Dessert

Time 57m

Yield 2 9 inch cakes, 8 serving(s)

Number Of Ingredients 13

2 1/4 cups all-purpose flour
3 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon fine salt
12 tablespoons unsalted butter, at room temperature, plus more for pans
1 cup good quality Dutch-processed cocoa powder
2 tablespoons good quality Dutch-processed cocoa powder
1 1/2 cups muscavado light brown sugar
1 1/2 cups granulated sugar
1 1/2 cups strongly brewed black coffee, at room temperature
1 1/2 cups buttermilk
3 large eggs
2 teaspoons pure vanilla extract

Steps:

  • Preheat the oven to 325 degrees F. Butter 2 (9-inch) cake pans and line the bottoms with parchment paper.
  • Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
  • Melt the 12 tablespoons of butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the sugars and whisk until the sugar is dissolved. Add the coffee, buttermilk, eggs and vanilla extract and continue whisking until smooth and just combined.
  • Divide the batter evenly between the 2 pans and bake on the middle rack until a toothpick inserted into the center comes out with a few moist crumbs attached, about 42 minutes. Let cool in the pans on a baking rack for 20 minutes. Then invert the cakes onto the baking rack and let cool for at least 1 hour before frosting.

Nutrition Facts : Calories 659.3, Fat 21.6, SaturatedFat 12.8, Cholesterol 127, Sodium 569.3, Carbohydrate 114, Fiber 5, Sugar 80, Protein 10.1

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