my previous video on how to upgrade pancake mix,

我以前的視頻如何升級煎餅粉。

video's up there,

視頻的在那裡。

you would know that I learned a lot of tips and tricks

你會知道，我學到了很多技巧和訣竅。

from chef Neil Kleinberg from Clinton St. Baking Co.

來自克林頓街烘焙公司的主廚Neil Kleinberg的作品。

Neil Kleinberg: Don't make them too big,

尼爾-克萊恩伯格。不要讓他們太大。

'cause then they're gonna run into each other.

因為這樣他們就會互相撞到一起

Herrine: So, the first time I had the famous pancakes

赫林所以，我第一次吃到著名的煎餅的時候

at Clinton St. was back in February,

在克林頓街，早在2月。

and they were phenomenal.

他們是驚人的。

Wow.

哇哦

This restaurant in New York City

紐約市的這家餐廳

is famous for its pancakes.

是著名的煎餅。

People normally wait hours just to get a taste.

人們通常會等上幾個小時，只為嚐鮮。

So, I thought it'd be a great idea

所以，我覺得這是個好主意。

for you pancake fans out there

給各位煎餅迷的

to make another video

再拍一段視頻

including all those extra bonus tidbits.

包括所有這些額外的獎金小插曲。

[Skype connection theme playing]

[播放Skype連接主題]

Hi! Y'all are upstate now?

嗨，你們現在都在北部嗎？

Neil: Yeah, you're in Cape Cod?

是啊，你在科德角？

Herrine: Yes, it's so much -

赫林是的，它是如此的多 -

Neil: I see the ocean in the background.

尼爾：我看到背景是大海。

Herrine: That is the marsh,

赫林那是沼澤。

and then Neil: No, I'm joking. [laughs]

然後尼爾: 不，我在開玩笑。[笑]

up front

前面

is the beach.

是海灘。

Ready to talk pancakes?

準備好談煎餅了嗎？

Neil: Sure.

尼爾：當然。

Herrine: The first method that I tried

赫林。我嘗試的第一個方法

was just adding ginger ale

只是加薑汁

instead of water.

而不是水。

Have you ever done that, or have you ever

你有沒有這樣做，或者你有沒有

heard of that kind of [both laughing] tactic?

聽說過這種[雙笑]戰術嗎？

Neil: Is this a spoof or put-on or what?

尼爾：這是惡搞還是裝逼還是什麼？

Herrine: The next thing I did was make

赫林接下來我做的事情是

a pancake breakfast casserole.

一個煎餅早餐的砂鍋。

So I basically used the pancake mix

所以我基本上用的是煎餅粉

as, like, the binding factor for a casserole

作為，像，砂鍋的結合因素。

that had bacon and cheddar cheese and eggs in it.

有培根和切達奶酪和雞蛋在裡面。

Neil: [laughs] That sounds like a nightmare.

這聽起來像是一場噩夢。

I would keep those items separate.

我會把這些項目分開。

I would make the pancakes and then not do a casserole

我會做煎餅，然後不做砂鍋。

but do a side of scrambled eggs with cheddar in it

但做一個炒雞蛋與切達乾酪在它的側面。

and a side of bacon and then call it day.

再配上培根，然後就可以收工了。

Herrine: Honestly tasted kind of like a McGriddle,

赫林：老實說味道有點像鬆餅漢堡。

if you can believe it.

如果你能相信的話

Neil: I don't even know what a McGriddle is.

尼爾：我都不知道什麼是麥格德爾。

Herrine: What do you recommend I make with the pancake mix?

赫林你建議我用煎餅粉做什麼？

Neil: I think we should make the Clinton St.

尼爾：我認為我們應該讓克林頓街。

famous blueberry pancakes at home

家常藍莓餅

using a box mix,

使用盒式混合。

and this is the way I would do it.

而這是我的做法。

If you're gonna get a mix,

如果你要去找一個混合。

get something that has

得出

the basic dry ingredients in a regular pancake mix

乾貨

that you're making from scratch,

你從頭開始做的。

flour, sugar, salt, baking powder, baking soda.

麵粉，糖，鹽，泡打粉，小蘇打。

Herrine: The only pancake mix that I was able to find,

赫林唯一能找到的煎餅粉。

which was difficult in and of itself,

這本身就很困難。

was this one. Have you ever seen it?

是這個。你見過嗎？

Neil: Oh, Krusteaz!

哦，克魯斯提亞茲！

Never heard of it.

從來沒有聽說過。

[Herrine laughs]

[赫林笑]

Herrine: We're looking at things like

赫林我們正在尋找這樣的事情

thiamin mononitrate, riboflavin,

硫胺素單硝酸酯，核黃素。

soybean oil, egg whites, and buttermilk.

豆油、蛋清、牛乳。

Neil: OK, well, that's not bad.

尼爾：好的，嗯，這還不錯。

Those things are dried,

那些東西都是乾的。

so they took those items and they kind of

所以他們把這些項目，他們那種

[sucks air] [clucks] dried them,

[吸氣] [咯咯]幹他們。

so you have everything in a mix.

所以你有一切的混合。

And we're going to,

而我們要。

with a mix,

與混合。

embellish and make them really, really

潤色，讓他們真的，真的

as good-tasting and as good-looking as we possibly can.

儘可能的好吃，儘可能的好看。

Now, the key in making something delicious

現在，做好吃的東西的關鍵

from a box of something

盒中

is to add things to it to enhance the flavor,

是為了增加它的味道而添加的東西。

the texture, and the way they come out.

的質地，以及他們出來的方式。

Herrine: What kind of ingredients

Herrine:什麼樣的成分

would you recommend me adding to this

你會建議我添加到這個

to zhuzh it up?

要zhuzh起來？

Neil: Sour cream, maybe.

酸奶油，也許吧。

Maybe some regular buttermilk.

也許是一些普通的牛乳。

Maybe enhance it, because it has dried buttermilk in it,

也許會增強它，因為它有乾酪乳在裡面。

something fatty

肥肉

that's gonna give it a luxurious flavor.

這是要去給它一個豪華的味道。

So, whatever the instructions are on the mix,

所以，不管是混合料上的說明。

you're gonna follow them.

你會跟著他們。

But you're also gonna add,

但你也要加。

what does it say on that box?

盒子上寫著什麼？

Herrine: It's just adding in cold water.

Herrine:只是在冷水中添加。

Neil: No, you should add the cold water,

尼爾：不，你應該加入冷水。

and then you should add some buttermilk

然後你應該加入一些牛乳。

if you can find it.

如果你能找到它。

Take 1/3 a cup of water out,

取1/3杯水出來。

and in place of it, add 1/3 cup of buttermilk.

取而代之的是加入1/3杯牛乳。

If you can't find buttermilk,

如果你找不到牛乳。

then take 1/3 cup of a spoon of sour cream

然後取1/3杯一勺酸奶油。

with a little regular milk mixed in.

加一點普通牛奶混合在一起。

You should wind up with 2/3 cup of liquid.

你應該用2/3杯的液體。

You can add an extra egg.

你可以多加一個雞蛋。

It will make it much richer.

會讓它變得更加豐富。

Herrine: Would it be too much

赫林會不會太多了

if I added some vanilla extract in there

如果我在裡面加點香草精

or, like, some cinnamon?

或者，像，一些肉桂？

Neil: You know, extract would be fine.

尼爾：你知道，提取物就可以了。

Cinnamon, eh, then you're gonna

肉桂，嗯，那你就去吧

turn the pancakes a color by adding cinnamon.

將煎餅變成一種顏色，加入肉桂。

If you wanna do anything at the end, you know,

如果你想在最後做什麼，你知道。

if you're making sliced bananas in the pancakes

如果你在煎餅裡放香蕉片的話

and you wanna sprinkle some cinnamon sugar

你想撒一些肉桂糖嗎？

over the top at the end,

在最後的頂部。

that's perfectly fine.

這是非常好的。

But if you add any spices that are dark to the batter,

但如果你在麵糊中加入任何深色的香料。

you're gonna have a dark batter,

你會有一個黑暗的麵糊。

and then they're not gonna look that great.

然後，他們不會看起來那麼大。

Herrine: And if I were to put in vanilla extract,

赫林如果我放進香草精呢？

just a little, like, cap?

只是一點點，喜歡，上限？

Neil: Yeah, a cap. That goes a long way,

是的，一頂帽子。這是很好的方法。

and it won't color the batter.

而且不會給麵糊上色。

Herrine: So, let batter stand for two minutes.

Herrine:所以，讓麵糊站兩分鐘。

Neil: OK, perfect.

尼爾：好的，完美。

There should still be lumps in the batter.

麵糊中應該還有疙瘩。

And then you let it rest.

然後你讓它休息。

Herrine: What is the purpose of letting it rest?

赫林讓它休息的目的是什麼？

Neil: Well, you're letting it rest

好吧，你讓它休息吧。

so you can pull the flavors together

妙趣橫生

and you can actually form a batter.

而且你可以真正形成一個麵糊。

And if you go too quick in the pan,

而如果你在鍋裡走得太快。

then the molecules of the liquid and the dry

然後，液體和乾燥的分子。

won't have a chance to meld.

不會有機會融合。

Well, the best way to cook the pancakes

好了，最好的方法煮煎餅。

is to have a flat surface,

就是要有一個平整的表面。

preferably a grill

最好是烤架

or a large cast-iron pan

鑄鐵鍋

or a large flat pan

畚箕

that doesn't have sloped sides.

沒有傾斜的邊。

Herrine: I'm trying to think, like,

赫林我在努力思考，就像。

what I have in my arsenal right now.

我有什麼在我的阿森納現在。

I do not have a skillet. I do not have a griddle.

我沒有煎鍋我沒有烤盤

I have, like, a large

我有，像，一個大的

saucepan.

鍋。

Neil: OK.

尼爾：好的。

That's fine. Herrine: OK. [laughs]

那就好。Herrine:好的。[笑]

Neil: So, get the large saucepan hot

那就把小耳朵燒熱吧

by turning on the flame

點火

and then lowering the flame so it's hot to the touch,

然後降低火焰，使其觸手可及。

like, a bead of water

宛如

would bubble up on it. [pan sizzles]

會冒出它。[平底鍋噝噝作響]

Herrine: I think it's definitely hot enough.

赫林我認為它絕對夠熱。

Neil: Then, at that point,

尼爾：那麼，在這一點上。

add a generous amount of butter,

加入大量的黃油。

like a pat of butter,

就像一塊黃油。

maybe 1/2 a tablespoon or something like that

也許半湯匙或類似的東西。

and swirl it around the pan

繞鍋

till it starts to get foamy but not brown.

直到它開始變得有保麗龍但不是棕色。

That's the point at which you're gonna put

這就是你要把的點。

a spoon or a ladle full of pancake mix in the pan.

用勺子或勺子在鍋裡裝滿煎餅粉。

A key characteristic of a great pancake

煎餅的主要特點

is to have that golden ring around it

就是有那個金環

when you first flip it,

當你第一次翻開它。

and in order to to get that,

而為了得到這。

you have to put enough fat on the pan.

你必須把足夠的脂肪在鍋上。

If you have a large pan like you're describing at home,

如果你家裡有一個像你描述的小耳朵。

kind of use that large pan as a clock.

樣把那個小耳朵當做時鐘。

Start the first pancake at 12 o'clock,

12點開始烙第一張餅。

then the next one at 3 o'clock,

然後下一個在3點鐘。

then the next one at 6 o'clock,

然後下一個在6點鐘。

and then the next one at 9 o'clock.

然後下一個在9點鐘。

Don't make them too big

別把它們弄得太大了

'cause then they're gonna run into each other.

因為這樣他們就會互相撞到一起

Then let it cook, medium heat.

然後讓它煮，中火。

Herrine: How many times should I flip the pancakes?

賀林：煎餅要翻幾次？

Neil: Never flip them more than once.

尼爾：千萬不要多翻一次。

Herrine: Why is that?

赫林為什麼會這樣？

Neil: They're gonna become tough,

他們會變得很強悍的。

and they're gonna get burnt.

他們會被燒死的

They're not gonna cook properly.

他們不會正確地烹飪。

Let the pancake cook.

讓煎餅煮熟。

You'll start to see the bubbles come up.

你會開始看到氣泡出現。

That's the point at when you add your filling.

那是你加餡的時候的點。

Remember when we did them together at the restaurant,

還記得我們一起在餐廳做的時候。

we put a good amount of butter on them,

我們放了大量的黃油在他們身上。

clarified butter and some whole butter,

澄清的黃油和一些全脂黃油。

so that the pancake would get a nice golden ring around it?

這樣煎餅周圍就會有一個漂亮的金環？

When the cake is kind of halfway cooked,

當蛋糕算是半熟的時候。

when you could actually peek under it with a spatula

當你真的可以用鍋鏟偷看的時候

and see that is a golden brown edge

看到那是一個金黃色的邊緣

and the bubbles start to form on the top,

並在上面開始形成氣泡。

that's when you add blueberries.

那就是當你加入藍莓。

We use wild Maine blueberries that have a very short season,

我們使用野生的緬因州藍莓，季節很短。

but we get them frozen.

但我們把它們凍起來了。

And they're wonderful frozen because they're tiny

而且他們是美好的冷凍 因為他們是微小的。

and they pack full of flavor.

而且它們的包裝充滿了味道。

You should get them,

你應該得到他們。

and then sprinkle them into the pancake

然後把它們撒進煎餅裡。

while they're on the griddle.

當他們在鏊子上。

If you can't find those,

如果你找不到這些。

then the cultivated regular frozen blueberries

然後是栽培的普通冷凍藍莓。

are really good.

是真的好。

Actually, frozen fruit is really good in a pancake

其實冰凍的水果放進煎餅裡也很好吃的

because they don't overcook

因為它們不會煮過頭

and they cook into the batter

煮成麵糊

and they hold their shape really well.

而且它們的形狀非常好。

And if you can't find that,

如果你找不到。

then fresh blueberries are always around.

那麼新鮮的藍莓總是在身邊。

Herrine: Definitely sweeter than your regular blueberries.

Herrine:絕對比一般的藍莓更甜。

Is there, like, a rule of what's too much?

有沒有，像，什麼是太多的規則？

Neil: Yeah, it's too much if they're not,

尼爾：是啊，如果他們不這樣做，那就太過分了。

you know, spaced out correctly,

你知道，間隔正確。

and then the pancake itself is not gonna cook properly.

然後煎餅本身是不會正確地煮。

And then with a spatula just flip each one

然後用鏟子把每一個都翻轉過來。

and then don't push it down,

然後不要把它推倒。

and then in about a minute or two

然後在大約一兩分鐘內

they should be cooked on the bottom.

它們應該在底部煮熟。

Herrine: Now I just gotta flip it. Moment of truth.

赫林現在我只需要翻轉它。真理時刻。

[groans]

[呻吟]

Ugh, no. F---.

呃，沒有。F---.

I can see why he didn't want a pan with sloped sides.

我知道為什麼他不想要一個有斜面的鍋了。

[pan sizzling]

[平底鍋炙熱]

I got!

我明白了！

I got four golden rings!

我有四個金戒指！

[pan sizzling]

[平底鍋炙熱]

After I'm done with the pancakes,

等我吃完煎餅之後。

is there any other way that I can make this pancake meal

有什麼其他的方法，我可以做這個煎餅餐。

even more delicious?

更加美味？

Neil: Yeah, we're gonna make maple butter.

是的，我們要做楓葉黃油。

That's our trademark syrup,

這就是我們的商標糖漿。

and there's a very easy, great technique of how to make it.

而且有一個非常簡單的，很好的技術，如何製作。

Herrine: I've never made an emulsification before.

Herrine:我從來沒有做過乳化。

Neil: You can't go wrong. Even if the pancakes suck,

你不會錯的。即使煎餅很爛

this maple butter will make them delicious.

這個楓葉黃油會讓它們變得很美味。

Herrine: OK. [laughs]

Herrine:好吧。[笑]

Hopefully I don't...

希望我沒有... ...

it sounds very easy,

這聽起來很容易。

and I hope that I don't mess it up.

並希望我不要搞砸了。

Neil: You won't mess it up.

尼爾：你不會搞砸的。

Take a small saucepan,

取一個小鍋。

take a half a cup of really good maple syrup,

採取半杯 真正的好楓糖漿。

and then have a little whisk

然後再進行一下攪拌

and take a quarter,

並採取四分之一。

a stick of butter

黃油條

or a half a stick of butter sliced in some pats,

或者是半根黃油片，切成幾片。

and then as the maple syrup is getting warm,

然後隨著楓糖漿越來越熱。

one pat at a time,

一次一拍。

whisk the butter

攪拌黃油

into the maple syrup until it melts.

到楓糖漿中，直到它融化。

Herrine: I am alarmed

赫林我很震驚

at the amount of butter that is in this.

在這裡面的黃油量。

Neil: And the sauce should be caramellike in color.

尼爾：而且醬汁的顏色應該是焦糖色的。

It can be light or darker caramel,