Bellini Pancakes Recipe
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How to Make Pancakes with Stephanie Rose - Learn How to Make Bellini Pancakes

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Hi! I am Stephanie Rose with Stephanie Rose Food Stylings and today we are learning how to make pancakes. This version that I am about to show you is this wonderful, unique Russian Bellini and that is special because it's made from yeast, with the yeast dough and the ingredients we have are right, over here. We have of course our yeast. We have a little bit of warm water, that gets it activated. We have buckwheat flour, we have some salt, we have some scalded milk, one cup and then we also have sugar, butter and some more milk. Over here we have three egg yolks and three egg whites that we are going to be beating up. Now let's get started. We have got to get this activated, so I am going to put a quarter cup of warm water in with the yeast to start the dissolving process. It should start to bubble a little bit. You don't want your water too hot. It just should be nice and warm to touch and as I said, we have got some scalded milk over here and we're going to combine these two. It has been scalded, but it has cooled off. So it is no longer hot, hot, hot and we are going to incorporate that with our yeast. This is what we call making the sponge. Once we get this all together, I am going to put it aside and it's going to rest for some time. So we add our salt to our flour and then we start adding the flour to the yeast mixture, mix it up just a little bit. It might be a cup, it might be a little bit more. You are just trying to make your thick sponge, but you don't want it too thick because then it won't rise. Mix that up, perhaps we need a little bit more flour, shake it in and mix it up and look we are starting to get somewhere. It looks good and sticky and thick. I think it looks beautiful. Now what you're going to do is cover this up with plastic wrap and put it in the warmest place in your house, but not too hot because you don't want it to be cooked. Here we have our sponge and it's been resting and rising for about four hours covered in a nice warm place. So now we are ready to move on to the next step. We need to add our eggs in the warm milk. First I am going to mix the warm milk with my egg yolks, three egg yolks and it's about a cup of warm milk, mix that together, we're getting all our liquids together. My melted tablespoon of butter in that and sugar, yummy. Mix that up well and now we're going to start adding that to our sponge. We're going to add a little bit of the rest of the flour as well, little bit at a time and incorporate. Stirring, stirring, it is coming together. It is a very sticky, gooey, gooey mixture even when it's finished and then we need to set this aside again for about an hour. Now I have a beautiful, clean, dry, shiny copper bowl and we're going to whip up some egg whites. So I am going to start with pouring my nice egg whites into my bowl and start whisking, little bit more just for prosperity. Now you bang your whisk, don't bang the whisk on the bowl because that starts deflating the egg whites and they are extremely fragile. Now here we have our Bellini mixture and we are going to fold a little bit in, oh actually all of it in, let's go for it. Our egg whites and sometimes I put a little bit of the mixture, mix it in with this, but it's okay if you do this way. I am just going to add a tiny bit of molasses just to rich it up a little bit and now we are folding in, you turn your bowl, you cut in, bring the mixture around and doesn't that look pretty? I think we are ready to start making our Bellinis and since it is so sticky-wicky and hard to get on the griddle, I have already put some into a little squeeze bottle, really simplifies it and I have got this set pretty high again and I have a little spatula, that makes it a lot easier to turn a little Bellini. I am going to just squeeze these on, make them whatever size you want, but I think little bite size is perfect. You don't want them too brown, just enough, we're back and I have cooked up all my little itty-bitty-mini Bellinis and we are ready to serve them and I have a few things we are going to serve it with. We have got the white fish caviar, we have salmon, roe and again my little sour cream mixture with white pepper and little bit of vodka, so let's get started. Just going to do an assortment, we put a little dollop of this first, a little dollop on all of them. Voila! That's all that we have. Well, thank you so much for watching and this concludes our video on how to make pancakes and I hope you enjoy them, because I am going to enjoy them.