Cooking with Intention/Chef D.D.Turney

These are delicious

🎉 Fluffy Japanese Pancakes: A Cloud on Your Plate ☁️🥞
Get ready to dive into a stack of the fluffiest, dreamiest pancakes you've ever tasted! These Japanese fluffy pancakes are like biting into a sweet, pillowy cloud. Perfect for a special breakfast or a delightful brunch, they're sure to impress everyone at the table. Let’s whip up some magic! ✨🧁

Ingredients:
2 large eggs
1/4 cup (50g) granulated sugar
1/2 cup (120ml) milk
1 cup (125g) all-purpose flour
1 tsp baking powder
1/4 tsp vanilla extract
1/4 tsp salt
Butter (for greasing)
Powdered sugar (for dusting)
Maple syrup (for serving)
Whipped cream (optional)
Instructions:
Separate the Eggs: Carefully separate the egg yolks from the whites into two large bowls.

Whisk the Yolks: Add sugar to the yolks and whisk until the mixture turns pale and creamy. Then, stir in the milk and vanilla extract.

Sift in the Dry Ingredients: Sift the flour, baking powder, and salt into the yolk mixture. Mix until just combined, taking care not to overmix.

Whip the Egg Whites: Using an electric mixer, beat the egg whites until stiff peaks form. This is what will make your pancakes super fluffy! 🎈

Fold Gently: Gently fold the whipped egg whites into the yolk mixture in three parts. Be careful not to deflate the batter.

Cook the Pancakes: Heat a non-stick frying pan over low heat and grease it lightly with butter. Using a ring mold (if you have one), spoon the batter into the mold to get a nice shape. If you don’t have a mold, just spoon the batter directly onto the pan and shape it as best you can. Cover the pan with a lid and cook for about 5 minutes on one side until bubbles form and the edges look set. Flip gently and cook for another 4-5 minutes.

Serve and Enjoy: Transfer your fluffy pancakes to a plate, dust with powdered sugar, add a dollop of whipped cream, and drizzle with maple syrup. Serve immediately and enjoy the fluffiness! 🍯🥞

Bon Appetit

RECIPE
Yemenite Green Hot Sauce (Zhug)
BY ANDY BARAGHANI

Feel free to use whatever fresh chile you can find, but remember that this sauce from Yemen, known as zhug, is supposed to pack some heat. You can use this sauce with sandwiches, over grilled meats, or as a topping for veggies.

Ingredients
4 servings

2 cardamom pods
1 teaspoon black peppercorns
1 teaspoon coriander seeds
½teaspoon cumin seeds
4 serrano chiles, finely chopped
2 garlic cloves, chopped
Kosher salt
1 cup very finely chopped parsley
¾ cup very finely chopped cilantro
⅔ cup extra-virgin olive oil
4 teaspoons fresh lemon juice

SPECIAL EQUIPMENT
A spice mill or mortar and pestle

Preparation
Step 1
Remove cardamom seeds from pods; discard pods. Toast cardamom seeds, peppercorns, coriander seeds, and cumin seeds in a dry small skillet over medium-high heat, swirling often, until fragrant, about 2 minutes. Transfer to a spice mill or mortar and pestle and let cool; finely grind.

Step 2
Place chiles and garlic on a cutting board and sprinkle with a large pinch of salt and smash into a paste with the side of a chef’s knife. (Or use that mortar and pestle here too.)

Step 3
Transfer chile paste to a small bowl and work in spice mixture, parsley, cilantro, and oil; season with salt. Let sit 10 minutes for flavors to marry. Stir in lemon juice.

Step 4
Do Ahead: Sauce (without lemon juice) can be made 1 day ahead. Cover and chill. Let come to room temperature before stirring in lemon juice.

* Add to yogurt for a marinade