From the lost season of Good Eats: Reloaded, the new and improved Cornmeal Pancakes. Click here to order an autographed copy of Good Eats 4 today: altonbrown.com/products/autog...
Alton we missed watching you on TV. So glad you are doing your own thing on RU-vid. I’ve learned so much over the years from your cooking lessons and love your sense of humor. You’re the best! Thank you for your entertaining service, it’s great!
Well, it was all anyone could (understandably) talk about. So much so that we still are. Sorry, Alton! I still want to try this recipe since my wife has had to cut out gluten.
Since I pointed out the problem yesterday, it's only right that I also say thank you for fixing it. Thanks, AB!! You've always added the WHY to the HOW in a way nobody else does, and you've made me a much better cook.
@@jmurphy6011 He goofed in the voiceover and said "stirring creates gluten" at 2:05 (just out of habit, I'm sure) and I commented to point it out. This morning, he fixed it.
Speaking of cornmeal pancakes, one of my favorite snacks growing up was my grandma's 'cornbread patties' which were visually a pancake but the taste and texture a bit closer to cornbread.
I've been making your OG pancakes for 20 years - but with my own GF flour! Will have to try this w/ the added cornmeal. 😍 I never ever forget the whisk 10x then walk away, nor that you absolutely despised the 'fried pancake' in the original episode lol
Awesome show. When my daughter was little back when I was married we’d watch your show. Mom liked it too. In fact, it was one of the things we all liked doing together; crawling into bed early and watching Good Eats! Thanks bro. Good to see you still cooking and now I am an organic vegetarian, so I substitute everything, but my substitutions are tasty and very healthy.
if you must have perfectly round flapjacks, then invest in a 1/4 cup (2oz) disher. They're also useful when making meatballs, larger cookies, and when portioning thin smash burgers. I find it really useful to have a 1/6 cup, 1/4 cup, and 1/2 cup disher for various scooping and portioning applications. 1/6 cup is great for portioning softer, more buttery cookie doughs that spread easily along with various other candy-making roles, since the size is suited to making truffles and the like; while 1/4 cup is useful for stiffer cookie doughs, smaller pancakes, standard muffins and cupcakes, etc. 1/2 cup is great for steakhouse burgers, larger pancakes, oversized muffins, and mashed potatoes. There are a huge variety of disher sizes available, but due to their general inability to stack neatly, you'll want to limit yourself to only those that you'll actually use. Also, unless your ice cream is very fresh and soft, never use a disher with a sweeper to scoop ice cream. You'll just end up causing it to jump gears when you try to get it to release the ice cream and that's just a bad time all around. Stick to a conventional ice cream scoop or spade for that purpose.
Thanks for this AB, My Brother is GF, but also has problems with dairy proteins. Would a non-dairy milk affect this too much. ( And not oat milk, oats have enough cross contamination with wheat that his system reacts to oat milk)
Anyone have any clue where to source that cornmeal from? None of my grocery stores have anything that finely ground. It's all the grainy stuff that wont fit through my sifter.
Hiya Comment section. I work at a library and I've been looking for some good Young Adult Non Fic for cooking recipes. Does anyone who own his books recommend for Young Adults? I'm pretty curious if it includes some of the more STEM (sciency rexplaintions he does) in it. Granted I"m gonna buy them for myself once i save up enough. but I'd love to get them for our YA section sooner if they are decent fit for ticking the STEM angle of cooking.
First attempt referred to gluten in the flour, so obviously there'd been a slight mix up of which bit was put in the mixing bit. This has been swiftly corrected.
