Happy National Pancake Day!
You'll flip for these delicious flapjack recipes from chefs Jessica Tom and Adam Richman.
The two joined "Good Morning America" on Tuesday to cook up their favorite twists on the classic breakfast dish that are easy to replicate at home.
MORE: Dad's Pancake Art Becomes a Viral SensationCheck out the full recipes below, plus tips to making fluffy, perfectly cooked pancakes.
Yield: 4 - 5 three-pancake stacks
Ingredients
6-7 Granny Smith apples, about 3 pounds in total
1/2 cup sugar
1 1/2 teaspoon ground cinnamon
1/3 teaspoon ground nutmeg
5 tablespoons clarified butter or ghee, melted and cooled
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3 tablespoons sugar
1 teaspoon ground cinnamon
1/3 teaspoon ground nutmeg
1/2 teaspoon salt
1 large egg
2 cups buttermilk
2 tablespoons butter, melted and cooled, plus more for skillet
demerara or other coarse sugar, for sprinkling
1 egg, beaten
Maple syrup, for serving
Directions
Preheat oven to 450 degrees and line two baking sheets with parchment paper. Core, peel and slice apples into 1/8 wedges. Mix apples, sugar, cinnamon and nutmeg and let sit for 15 minutes.
Pour melted ghee over sugared apples, mix, and spread on one of your baking sheets. Roast for 15-20 minutes, until apples are browned but still retain some of their crunch.
In the meantime, make your pancakes. Mix the flour, baking powder, baking soda, sugar, cinnamon, nutmeg, and salt in a large bowl. In a separate bowl, whisk egg, buttermilk, and melted butter. Add wet ingredients to dry ingredients until no flour streaks remain. Some lumps are okay — you don’t want to overmix.
Preheat skillet on medium heat, until a droplet of water immediately evaporates. Coat skillet with a little butter. Portion out half a ladle of batter for each pancake. Flip once bubbles appear on the pancakes, about one to two minutes. Cook for another one to two minutes on the other side, then repeat process until batter is finished. You will have about 12-15 pancakes, depending on their size.
Once pancakes and apples are done, preheat broiler and position a rack in the upper third of the oven. Assemble your cinnamon apple pie stacks directly on your unused baking sheet by layering pancake, coarse sugar, apples / pancake, coarse sugar, apples / pancake. Repeat until pancakes are done.
Brush the top of each pancake with beaten egg. Sprinkle with coarse sugar and broil on the top rack for three to five minutes, until sugar topping is golden brown. Serve with any remaining apples and maple syrup!
Jessica Tom’s Pancake Tips
Yield: 12-16 pancakes
Ingredients
2 cups all purpose flour
3 tablespoons sugar
1 tablespoon baking powder
Pinch of salt
1 large egg
1 teaspoon pure vanilla extract
2 cups of milk
2 tablespoons butter, melted
2 tablespoons unsweetened cocoa powder
1/2 cup finely-processed graham cracker crumbs, plus an additional 1/4 cup of crumbs set aside for sifting/sprinkling later
1/2 cup semi-sweet chocolate chips
1 (one) 7.5 oz jar of marshmallow fluff
Vegetable oil or butter for greasing pan (even for nonstick pans!!!!)
Directions
Place the milk, egg and melted butter in jar first. Shake vigorously to combine, then add the flour, sugar, baking powder and salt.
Seal the jar very tightly and shake vigorously for at least three minutes.
Fold up one corner of the Ziploc bags about a half-inch to one-inch and completely and firmly tape down with the tape horizontally, with the edge of the tape parallel with the folded edge of the corner of the bag. Make sure tape goes all the way around on both sides of that corner.
Pour half the batter into each of the Ziploc bags. Add cocoa powder and chocolate chips to one bag and close, taking care to squeeze out the air. Add a half-cup of fine graham cracker crumbs to the other and do the same. Mush the bags around to combine and mix. Set the batter side for 10 minutes.
Heat the large skillet over medium-high heat.
Add one teaspoon of vegetable oil, or butter (or combo of both!) to the pan and swirl to coat.
Push batter away from taped corners. Using scissors, cut a small, V-shaped notch in the taped corner of the bags. You may need to cut the hole in the chocolate one slightly large to accommodate the chocolate chips.
Pipe about two tablespoons of the graham cracker batter into the pan, forming a circle. Then pipe the same amount of chocolate batter right on top of the first batter circle. Repeat until there are about four or five concentric rings. Alternatively, you can squirt both simultaneously, and just swirl around, creating a “marble” effect. Cook until bubbles appear on the top of the pancake, and then flip the pancake, and cook through, (approx. 3 minutes per side)
When pancake is done, remove from pan and place on plate. Let cool slightly.
Using an icing spatula or butter knife, spread a thick layer of marshmallow fluff on each pancake.
On each, sift a dusting of the reserved graham cracker crumbs over the fluff.
Top with another pancake and another liberal dusting of graham cracker crumbs. Serve immediately.
Adam Richman’s Pancake Tips
