Making Pancakes That People Line Up For Hours For – Golden Diner

People line up for hours for these pancakes, so let’s make ’em at home. #emmymade

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The official Golden Diner pancake recipe (NYTimes gift link): https://cooking.nytimes.com/recipes/1027064-golden-diner-pancakes?unlocked_article_code=1.gU8.6kdo.ZeBPq0nX-zX6&smid=share-url

The Dot Thermometer (affiliate link): https://alnk.to/28TVJHY

To find links to the tools and books I use in the kitchen visit my Emmymade Amazon shop: https://www.amazon.com/shop/emmymadeinjapan

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Some of the above links are Amazon affiliate links from which I receive a small commission on each sale at no extra cost to you. Emmymade is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Chapters:
0:00 Intro
0:18 What are we making?
1:57 Making the pre-ferment.
4:23 Mixed berry compote.
6:32 Honey maple butter syrup.
8:12 Honey maple butter.
9:35 Finishing the batter.
11:24 Cooking the pancakes.
13:18 Baking instructions.
14:18 Finished pancake stack.
14:43 Shaping the butter.
15:11 Putting it all together.
15:48 What is looks like inside.
16:01 Taste test.

Music courtesy of Audio Network and ‘Sprightly’ from iMovie. You’ve made it to the end — welcome! Comment: “One tall stack, please.🥞

[♪ upbeat, plucky guitar music ♪] Greetings, my beautiful lovelies. It’s Emmy. How are you? It’s great to see you,
and welcome back. Today, we’re going to be
making some thick pancakes. These pancakes come
from the Golden Diner in Chinatown, New York
City, New York. And there are long queues to
get these beautiful pancakes, that come with a fantastic
maple butter, and maple butter-infused syrup,
and a fruit compote. It sounds like a
loaded pancake. It’s an aesthetically
pleasing pancake. Usually, they’re stacked
and topped with a little quenelle of
maple butter on top. There have been
some copycat recipes, but this is the official
one that’s released by Golden Diner on the New
York Times website. And today, I’m going
to cook it, just so I can get a taste
of what these pancakes taste like, because they
look absolutely stunning. And after reading the recipe,
it looks like it’s gonna be good, based on what
the ingredients are. But it’s pretty involved. There are a lot of things that
are composed in the recipe, including the batter 
to make the pancakes, a maple-infused butter, and then a maple honey syrup,
and a fruit compote. So, lots of components
to this recipe. So, let’s go ahead
and get started. So, the first thing we’re going
to make is the batter, and there’s a little
bit of prep involved. We’re going to 
create a pre-ferment, meaning we’re going
to take the yeast and a portion of the
flour, and let them sit together for a while so
that the yeast can activate, eat some of the flour,
and create lots of flavor and little air pockets
and bubbles. So that will make the
pancake fluffier, as well. So, that needs to happen
for about an hour. So, let’s do that part first. So, this batter contains
some yeast, and yeast enjoys sugar and
warm temperatures. So, we’re going to warm 
up our liquids here, so that the yeast can
get kind of happy. We don’t want it
to get too hot, though, otherwise our
yeast will die. So, 100° we’re supposed
to heat this up to. And I’m going to use
my DOT thermometer. Love this thing, right
here, love it. You can set the temperature.
I’m setting it to 100°. Current ambient
temperature is 73°. Once it reaches 100°,
it will alarm, and then I know my temperature
has been reached. So I’m going to put
my probe into here. You want to make sure
that the probe is not touching the bottom of
the pan, because you’ll get an inaccurate
reading. And I’m going to put
my buttermilk in here. along with a bit of water. I’m going to rinse out
my glass with water. Stir this a bit. Put this on medium
low heat, because it’s going to warm
up unevenly. Lovelies have told me
that this is a little bit difficult to find, so I will
put an affiliate link down below, if you’d like
to get one for yourself. Okay, we’re already at 94°. Wow, that happened
quickly. [timer beeps]
Okay, done. 100°. So, we’re going to take that,
place it into our bowl. [buttermilk pouring] Here’s our flour.
I’ve got it divided. We’re going to add
the other half later. So, to the first half, we’re
going to add our yeast. So, flour, and this
is active dry yeast. This is one package, or
two and 1/4 teaspoons. Gonna blend that
up a bit. And now, we’re going
to add this to this. Mix that together. And we’re going to let
this sit for about an hour to an hour and a half,
so that the yeast can start doing its 
thing. Let me switch to a whisk. I like that this recipe includes
both buttermilk and yeast. It’s an interesting
combination. Buttermilk is pretty classic
in combination with baking soda or baking powder. It creates little CO2
bubbles, which causes pancakes to rise.
Pretty typical. But this also has yeast, which
also creates CO2 bubbles, but it also has a
lovely flavor, as well. So, I can’t wait to taste this. So, there is our pre-ferment.
Warm bowl. I’m gonna let this
sit for an hour. All righty, next, we’re
going to be making our mixed berry compote,
the fruit compote that goes with the
pancakes, which is perfect right now, because
lots of berries are in season. I have a combination
of blueberries, blackberries, and raspberries. And to that, we’re going to add
some sugar and cornstarch. Give these a mix. And the sugar immediately starts
to make the fruit exude its juices. So, I’m using a stainless
steel skillet and we’re, supposed to get it nice
and hot, and we know it’s ready when we
throw water on it… [water sizzling lightly]
and the water sizzles away. It’s not quite there yet. So, preheat it, get
it nice and hot, and then we cook the
fruit in the hot pan for two minutes.
And that — that’s it. [water sizzling] Okay, I think we’re there.
In goes the fruit. [berries sizzling in
hot pan] Sounds fantastic. That looks beautiful already.
Look at this. Gorgeous. Look how beautiful
that looks. And we’re supposed
to cook this down until the blueberries
just begin to pop. This looks so beautiful.
Smells great, too. The blackberries have
totally cooked down, as have the raspberries,
they sort of just dissolved. And the blueberries, I
have monster blueberries. Look at the size of
that one. Huge. Taking a little bit more time. They have thicker — they
have a thick skin. [thermometer beeps]All right. About 2 minutes. The skins are starting to
come off the blueberries, so I think we’re good. All righty. That’s
our fruit compote. Look at that lusciousness. Into my bowl, don’t spill it
if you can avoid it. Oh man, that looks so good. And so easy to make.
I don’t remember the last time I ever made
a fruit compote, but this looks phenomenal.
Look at that. It’s just steaming hot. Gorgeous. Next, we’re going to be
making the maple honey syrup. And this is going
to be delicious. I know already, without
even tasting it, because it contains
a stick of butter. The syrup contains a
stick of butter. Genius, right? Don’t have to do anything
with your pancakes. You just — oh, we’re
adding more butter, too. So, I mean, how can
you go wrong? To the butter, we’re adding
1/3 of a cup of lovely honey. So, this is maple
honey syrup. So, it’s good amount
of honey in here. And then, we’re adding
some maple syrup for flavor, and of
course, added sweetness. This is interesting. A little savory component. A dash of soy sauce. Right? More savory, some
fine sea salt. And then we’re going to cut
everything with just a bit of water. And just melt this down. And that’s our lovely
honey and maple syrup. Butter, really, I mean, half of
this is composed of butter, so. That looks gorgeous.
Look at that beautiful color. That’s it, our syrup
is complete. We’re just warming it up. Keep it hot. That’s it. I have to give this
a taste, can’t stand it. That’s delicious.
Very butterscotch-y. And savory, that little
bit of soy sauce. Love it. Love that combination
of sweet and salty, and of course, just
butterscotch-y goodness. Lastly, we’re going
to be making our maple honey butter. So, I’ve got butter in here,
and this is softened so that we can
add our flavorings. We’ve got more honey,
more gorgeous honey. Honey butter is soooo good. We’ve got fine salt again,
I’m using Himalayan salt. And maple syrup, two
tablespoons of the golden elixir. In that goes.
And just mix that in. At the restaurant, they
serve this as a little quenelle, which is a very
specific shape. And I’m going to try to
attempt to get that shape. But right now, this
butter is a little too soft. We need it soft, so
that we can fully incorporate the syrup
and the honey into it. I’m going to attempt
to chill it a bit, just so it can solidify enough
that we can shape it. But like, that’s purely
for aesthetic reasons. I’m going to use my whisk
to fully incorporate things. And I don’t think I actually
need to chill this much. After whipping it
with the whisk, it kind of thickened up.
So, beautiful. So, we still have
some time left for our pre-ferment
to do its thing. So, I will be back
in a little bit to finish up our
lovely pancakes. Okay, lovelies.
See you in a little bit. Lovelies, we are back. The pre-ferment has been
fermenting, and look at this. Look at that action. Bubblage looks great. Ready for the remaining
ingredients. So, into a bowl,
two eggs. Whisk together with some oil. Nice emulsion. Set that aside
for a moment. We have the remaining
bit of flour, baking soda, salt, and a little
bit of sugar. Give that a stir. Now, to our pre-ferment,
gonna add our eggs and oil. Work that in. This smells great.
I love the smell of yeast. So, we have yeast,
and baking powder — or baking soda in here.
Let’s make these fluffy. And then, our dry. Just gonna dump it all in. Stir the flour in,
and that’s the batter. And this recipe, like
most pancake recipes, says that if there are
a few lumps, it is A-OK. So, definitely got
some lumps here. Okay, batter complete. Behind me, I have my oven 
preheated at 350°. We’re going to initially
cook the pancakes in a frying pan, and
then finish them off in the oven, because
they’re quite thick. I’ve got myself a
non-stick pan here. This is about 7,
8 inches in diameter. And this is going to be
for our entire pancake. Just one pancake. We want it to have
the shape of the pan. So, we’re going to
heat it up. And we want to be
nice and golden. So, I think this might
be a little bit tricky. I don’t know. First time making
these pancakes, but we want nice,
even goldenness. So, I’m going to err on
the side of less heat. Kind of a gentle heat, especially
since these pancakes are thick. Okay. I’m going to
add a little bit of oil. Just a bit. And use a silicone
brush to distribute. Don’t want too much,
just a slick. And we’re going to put 
our pancake batter in. And it said to fill it
so it’s about a third of the way up the
sides of the pan. I really hope this
doesn’t stick. So that’s —
that’s a thick boy. A thick girl. So, that was probably
about three spoons, 3/4 of a cup of batter. And we’re supposed
to cook it for two to four minutes,
and then flip. Now, typical pancakes,
you know when they’re ready to flip
when you start to see little air bubbles start
to break the surface. And this is already doing it! Whoa. Okay. Put a little bit of oil
around the perimeter, because I’m nervous
about sticking. Okay. Reduce the heat.
We want this on low. Low, low, low, ‘cuz we’re at a minute
and 34 seconds. Going around and kind
of loosening things up. Oh, yes. So, that’s a good sign, when we
can jiggle the whole thing. Now, how do we flip it?
Good dear God. Okay, maybe? [pancake softly thuds on flip]Whoa. That’s a little too
brown, I think. But this is my first time. But, I’ll take it. Gonna cook it for another
two minutes on this side. Look at that. Thick. Not bad, not bad.
Into the oven. So, we’ll put that in
there for 3 minutes. So, what did I learn? Lower temperature. Three spoons. And we should start seeing
air bubbles start to pop. So, this recipe makes
three generous pancakes. I’m using about three of
these scoops per pancake. All right, let’s see
if this is ready to… [pancake softly thuds in pan]
Okay, that one’s better. Yes. Now, we’re going to go
around and tuck our edges in, cuz we want this to be plump. Yes. Yes. Yes, yes, yes.
This is what we want. Look, right? It does look more savory,
I have to say. All right, lovelies. 
It is hot in here. And my pancakes. [Emmy laughing] Aren’t they cute? And they are thick.
Girls are thick. Love, love, love, love. This could feed
my entire family. Look at them. Oh, my gosh. Cannot
wait to taste this. Okay. I’ve got some butter quenelles
that I already made. These are little footballs
of the maple butter that we made earlier,
the maple honey butter. And I’ll show you how
you can shape them. So, you take a
pair of spoons, and you take your butter, and you can shape
them by scooping it. Usually, they warm them up
in the palm of their hands. The chef does. But I am no chef, and I did
not go to culinary school. Just watched a lot
of cooking shows. Look at that. There we go.
There’s our butter quenelle. Add our butter to
our warm pancakes. Oof. Here’s our syrup.
Oh, yeah. Gorgeous. Look at that. Finally, we’re going
to give our thick, fatty, Golden Diner
pancakes a taste. So, let’s try them
straight up first. Or straight up meaning, with just
the syrup and the butter. Oh, my gosh, what a stack.
[Emmy giggling] Here is a single pancake.
Look inside it. Look how fluffy and
squishy that is. Fully cooked, bright yellow,
squishy, fluffy, airy. Mm, mm, mm. Okay, slather it with
more butter. Sop up the syrup
that’s on the bottom, and give it a taste. We’ll try a bite with the
fruit compote next. Look at that.
Looks amazing. Here we go.
Itadakimasu! Mmm. Mmm! Mm. I have to say, there’s a lot of
savoriness in this pancake. Nice amount of salt. But the pancakes
themselves are so fluffy. They’re almost cake-like. They’re so thick
and fluffy, airy. Let’s just try it
without the butter. Mm-hmm. Light and tasty. Definitely taste the
yeast in there. A little bit reminiscent of… kind of cake donuts,
without the little spice flavor, the little bit of allspice, I
believe, they put in cake donuts. But the texture and
the flavor is similar. And the syrup is fantastic. Butterscotch-y, with a nice
punch of salt. The butter is excellent, too.
Creamy, rich, but then we have more of the echoes 
of that honey flavor in there. Mm-hmm. Really good. But I think what I find
most distinctive and surprising is the
punch of salt in that, from both the fine sea
salt that we added, and the soy sauce that
we added to the syrup. Love the amount of salt in that. Okay, now I’m going
to try it with the butter, and the syrup, and the
mixed berry compote. Oh, my gosh,
look at that. That’s a bite. Oh, boy. Here we go. Mm-hmm. Mm. Outstanding, outstanding. The fruit compote add
a nice acidity, and just huge, fruity,
fresh flavor, which is a nice play
with this kind of butterscotch-y, caramel-ness that’s going on
with the pancakes. I love the level of
sweetness in this. It’s not too sweet. It really allows the fruit
to shine through. It’s so good. Raspberry, blackberry,
blueberry goodness. This is what makes it for me. This fruit combo. Mmm! Fan-stinkin’-tastic.
Mm-hmm. It’s almost blueberry cobbler,
fruit cobbler-esque to me. The combination of
fruit and butters, and kind of texture, but
it’s still a little bit different. This definitely feels over
the top and decadent, but in a delightful way,
it doesn’t feel so overbearing. I feel like it’s nicely
balanced with salt, sweet, buttery flavors,
and texturally, it’s plush, and then
luscious. But super fun recipe,
delicious flavor. This recipe definitely takes
some time and effort, but well worth it. I think it would be an
excellent little Sunday brunchy kind of thing,
when you have lots of time in the morning to make
it, or perhaps make it with a buddy, have it be
a little tag-team effort. But, absolutely delicious. I cannot wait to serve
this to my youngest, who is a huge fluffy 
pancake fan, and see what he thinks. All righty, my lovelies.
Thanks so much for watching. I hope you enjoyed that one.
I hope you learned something. Please share this video
with your friends. Follow me on social media,
like this video, subscribe, and I shall see you
in the next one. Toodaloo. Take care. Bye! ♪ bright string outro music ♪ Oh, I am so hot. I cannot wait to turn on
the air conditioner. I don’t know where
my hair ties are, ‘cuz my neck is so sweaty. Turning on the oven
in the summertime, in a small space, phewww. It’s too much.