DISH RESEARCH · Other
Pancakes
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Gordon Ramsay Restaurants’ buttermilk pancakes fold foamy egg whites into a flour, buttermilk and yolk batter. They cook in a butter-greased pan until surface bubbles appear, then are flipped once.
About Pancakes
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Gordon Ramsay Restaurants’ buttermilk pancakes combine separated eggs with flour, buttermilk, sugar, salt, baking powder, vegetable oil and vanilla essence. Butter greases the pan for cooking.
The egg whites are whisked until foamy. The remaining ingredients are mixed in a separate bowl, leaving the foamy whites out of that initial mixture.
The whites are folded in slowly to complete the batter. The recipe uses the oil in the batter and butter in the pan as two distinct additions.
The batter is ladled into a butter-greased non-stick pan. It cooks over medium heat until small bubbles form on the surface.
Each pancake is flipped once and cooked on its second side. The recipe follows this single-turn method after the first surface bubbles appear.
Ingredients in Pancakes
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Wheat flourbase
- Cow Milkbinder
- Buttercooking medium
- Sugarother
- Vegetable Oilother
- Saltother
- Baking Powderother
- Eggbinder
- Batterbase
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.