Pancakes have likely been around since Ancient Greece and Rome, when people ate fried cakes made with flour, oil, salt and honey. In the modern era, pancakes have gotten more complex, with variations ranging from super-thin basic crepes, to elegant interpretations such as pecan-apple pancakes.

There are plenty of tricks for making exceptional pancakes—Martha Stewart has a super seltzer water hack to increase the fluff factor—but the pancakes at Golden Diner in New York City are so special that people stand in line for an average of two hours in the late morning, and for up to three hours during peak hours!

Why are Golden Diner’s pancakes so special?

Golden Diner itself has tons of chef cred. The year it opened, Chef Sam Yoo’s Asian-inspired take on classic American diner fare scored him a nomination for a “Best New Restaurant” James Beard Award (which is like the Best Picture Oscar of the cooking world). There, the grilled cheese and tomato soup includes kimchi, the cheeseburger buns are smeared with Korean gochujang sauce, and the coffeecake is spring green due to the inclusion of matcha.

What’s so great about the pancakes? First of all, they’re baked in a skillet, and they aren’t flipped. Because of this, the cakes stay super tender and light, but the pan side turns a rich golden brown. Secondly, they’re liberally slathered with honey butter, which is an easy and delicious topping.

The original Golden Diner pancakes are also leavened with yeast and include salt and soy sauce for a savory flavor that marries beautifully with the sweet honey butter.

With no time to head to New York and wait in line, I decided to test out a shortcut recipe from TikTok.

What was it like to make them?

In general, this recipe was easy to follow. However, since I only had one skillet in which to bake the batter, and each of the three rounds of baking took around 10 minutes, it took me a full half hour to cook the cakes. I couldn’t keep the earlier ones warm in the oven (like I usually do when I’m making batches of pancakes) because the oven was heated to 400°F. By the time the last one was done, the first two were cold.

Another gripe: The TikTok recipe didn’t say to bring the dairy products and eggs up to room temperature before stirring in the wet ingredients, and the melted butter started to harden the moment it hit the cold milk.

Even though the pan was pretty warm when it came out of the oven after the first bake, I needed to reheat the skillet on the stovetop before adding the next batch of batter in order to ensure the pancake had a toasty brown bottom. The one time I skipped this step, the resulting cake was pale and soft.

How do copycat Golden Diner pancakes taste?

The TikTok copycat recipe doesn’t include the soy sauce that’s in the real Golden Diner recipe, nor does it use any salt. Without salty ingredients, the cakes tasted flat. Since soy sauce is part of what’s intriguing about the famous ‘cakes and is also incorporated into the diner’s honey butter, I was disappointed that it wasn’t in the mix.

Using a good amount of buttermilk gave the pancakes a pleasantly sour flavor, which matched well with the honey butter topping. The chef who wrote the TikTok recipe got the amount of baking powder and baking soda just right, and the finished cakes were super light and airy, with attractive air pockets throughout. The actual Golden Diner pancakes are leavened with yeast, which makes the process take quite a bit longer, but contributes a more complex flavor.

These pancakes also had a rich golden color on the “down” side that had been touching the skillet, and looked pretty when they were flipped upside down to be served. Neither the cakes nor the honey butter were too sweet.

Are they worth waiting in line for?

My weekend breakfast go-to is a recipe for buttermilk pancakes studded with blueberries or banana. The cakes are cooked four at a time on a cast-iron griddle. I love the crispy outside bits best, and alternate between using maple syrup, honey and fruit sauces like strawberry compote as toppings.

This quick Golden Diner pancakes copycat didn’t live up to the hype. Adding the combo of maple and soy in the original recipe and using salt would help bring intrigue to what is otherwise a basic, but elegant-looking breakfast. Skipping the yeast rise saves time, but detracts from the flavor of the finished product. The high loft of the finished cakes was great, but the fact that the early ones were cold before the last one was done was less than desirable.

I might not wait for three hours for the real deal, but I think 45 minutes seems reasonable. I also think there’s a version of the Golden Diner pancake recipe that’s worth making at home, but it may not be this one.

Related:

• Our Best Pancake Recipes
• The Best Maple Syrup You Can Buy
• The Very Best Pancake Mix, According to Our Pro Pancake Flippers

The post I Made the Internet-Famous ‘Golden Diner Pancakes’—Do They Live Up to the Hype? appeared first on Taste Recipes.

Ingredients

• BECHAMEL:
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1-2/3 cups whole milk
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon cayenne pepper
• SANDWICH:
• 3 tablespoons Dijon mustard
• 8 slices brioche bread
• 12 slices deli ham
• 12 ounces Gruyere cheese, shredded

Ingredients

• 8 medium Yukon Gold potatoes, chopped (about 2-1/2 pounds)
• 1-1/2 teaspoons salt, divided
• 1 tablespoon canola oil
• 1 large onion, chopped
• 1 pound napa cabbage, thinly sliced
• 1 pinch pepper
• 2 teaspoons white wine vinegar
• 4 tablespoons unsalted butter
• 1/2 cup whole milk
• 1-1/2 tablespoons Dijon mustard
• 4 ounces sharp cheddar cheese, grated

Ingredients

• 1 medium head green cabbage (about 2 pounds)
• 3 tablespoons olive oil, divided
• 1 medium onion, chopped
• 1-1/2 cups chicken stock
• 1-1/2 teaspoons salt, divided
• 1 tablespoon plus 2 teaspoons Dijon mustard
• 1 teaspoon ground coriander
• 1/2 teaspoon caraway seeds
• 1/4 teaspoon pepper
• 1/4 teaspoon ground nutmeg
• 4 garlic cloves, grated or minced
• Grated Parmesan cheese, for garnish

Ingredients

• 1 tablespoon olive oil
• 2 cups sliced mushrooms
• 1 medium sweet pepper, sliced
• 1 small onion, chopped
• 1/2 teaspoon salt
• 1 teaspoon nutritional yeast
• 1 teaspoon paprika
• 1/2 teaspoon celery seed
• 1/2 teaspoon Indian black salt (Kala Namak)
• 1/4 teaspoon pepper
• 1 pound firm tofu, drained and cubed
• 2 garlic cloves, minced
• 1 tablespoon rice vinegar
• 1 tablespoon water

Ingredients

• 2 large navel oranges, halved
• 1 medium lemon, halved
• 3-1/2 cups water
• 3-1/2 cups sugar

Ingredients

• 2 tablespoons olive oil, divided
• 1 pound sliced fresh crimini mushrooms
• 1/2 teaspoon salt
• 1 medium onion, quartered
• 4 garlic cloves
• 6 fresh oregano leaves
• 3 tablespoons tomato paste
• 2 teaspoons Goya Sazon with coriander and annatto
• 1-1/2 cups heavy whipping cream
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 2 bay leaves
• 1 pound boneless skinless chicken breasts, cubed
• Hot cooked rice, for serving
• Potato sticks or crushed potato chips, optional

Ingredients

• 2 jars (12 ounces each) roasted red peppers, drained
• 2 garlic cloves
• 1 cup walnuts
• 1/3 cup dry bread crumbs
• 2 tablespoons extra virgin olive oil
• 1-1/2 teaspoons pomegranate molasses
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne or Aleppo pepper
• Minced fresh mint or parsley, optional
• Pita chips

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 2 cups water
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 teaspoon crushed red pepper flakes
• 1 pound collard greens
• 1 tablespoon cider vinegar
• Dash hot pepper sauce

Ingredients

• 3 tablespoons canola oil, divided
• 2 sachets Goya Sazon with coriander and annatto
• 1 teaspoon adobo seasoning
• 1 broiler/fryer chicken (3 to 4 pounds), cut up
• 1/4 cup chopped onion
• 1/4 cup chopped green pepper
• 1/4 cup chopped tomatoes
• 2 medium potatoes, peeled and cubed
• 2 tablespoons minced fresh cilantro
• 1/2 cup chicken stock
• 1/2 cup tomato sauce
• 1/4 cup sliced pimiento-stuffed olives, optional
• 2 bay leaves

Ingredients

• POACHED EGGS:
• 4 cups water
• 2 teaspoons white vinegar
• 4 large eggs
• HOLLANDAISE:
• 1/4 cup butter
• 2 large egg yolks
• 2 teaspoons lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
• FLORENTINE:
• 1 tablespoon butter
• 2 tablespoons minced shallot
• 4 cups fresh baby spinach
• 1 garlic cloves, minced
• 1/4 teaspoon salt
• Splash lemon juice
• 2 English muffins, split and toasted

Ingredients

• 1/2 cup olive oil
• 4 tablespoons minced fresh parsley
• 3 tablespoons red wine vinegar
• 6 garlic cloves, minced
• 1/2 teaspoon dried oregano
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon crushed red pepper flakes
• 1-1/2 pounds boneless skinless chicken thighs

Ingredients

• CAKE:
• 1 package (32 ounces) grated frozen yuca or cassava root, thawed
• 1 cup unsweetened shredded coconut, finely chopped
• 1 can (14 ounces) sweetened condensed milk, divided
• 1 can (12 ounces) evaporated milk, divided
• 1 can (13-1/2 ounces) coconut milk, divided
• 3 tablespoons sugar
• 4 large egg yolks, room temperature, divided
• TOPPING:
• 2 tablespoons whole milk
• 1 tablespoon all-purpose flour

Ingredients

• 3 tablespoons butter
• 1 tablespoon olive oil
• 2 shallots, thinly sliced
• 4 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 4 medium Yukon Gold potatoes, sliced 1/8-in. thick
• 1-1/2 cups shredded Parmesan cheese
• 2 teaspoons minced fresh thyme

Ingredients

• 1/2 cup baking soda
• 1 cup cold water plus more as needed
• 1 teaspoon kosher salt
• 4 cups all-purpose flour plus more for dusting noodles

Ingredients

• 2 pounds fresh figs
• 3 cups water, divided
• 2 cups sugar
• 1/2 medium lemon, thinly sliced, seeds removed

Ingredients

• VERDE SAUCE:
• 2 pounds tomatillos, husked
• 1/2 medium onion, cut into wedges
• 1 serrano pepper, seeded
• 3 garlic cloves
• 1 cup fresh cilantro leaves
• 1 teaspoon salt
• ENCHILADAS:
• 2-1/2 cups shredded cooked chicken breast
• 2 cups shredded Monterey cheese, divided
• 1/4 cup chopped onion
• 1/2 teaspoon ground cumin
• 12 corn tortillas (6 inches)
• Diced avocado, sour cream and fresh cilantro, for topping

Ingredients

• 1 gallon water
• 2 pounds raw or green peanuts
• 1/3 cup salt

Ingredients

• 2/3 cup half-and-half cream
• 1/4 cup butter
• 1 tablespoon quick-rise yeast
• 1 cup plus 1/3 cup sugar, divided
• 3-1/2 cups all-purpose flour
• 3/4 teaspoon salt
• 3 large eggs, room temperature
• Oil for deep-fat frying

Ingredients

• 6 cups chicken stock
• 1/2 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 1/8 teaspoon ground nutmeg
• 4 large eggs
• 1 cup grated Parmesan cheese, divided

Because the company was located in the town of Cabot, home of the Cabot Creamery, and not far from Vermont Creamery and Jasper Hill Farm, we had lots of local cheeses at our fingertips. (You can have good local cheese, too, if you head to one of the best cheese shops in the country.)

I’m excited to share some classic and surprising cheeses that you’ll want to try on your homemade pizza. You can even use them to make some of our easy pizza recipes.

What is important when choosing a pizza cheese?

• Meltiness: One of the pleasures of pizza is hot, gooey melted cheese. Generally, this is a quality of young, fresh cheeses that haven’t been aged for long or at all. Younger cheeses are higher in moisture than older cheeses, and the right amount of moisture leads to the best melting cheeses.
• Stretchiness: Some of the nicest melting cheeses are also the stretchiest cheeses. This is particularly true of mozzarella, which is pulled like taffy when it’s being made. Stretchy cheeses form that incredible cheese pull when you lift a slice from the rest of the pie.
• Flavor: Unless you’re making a plain cheese pizza, you’ll want to make sure that the flavor of the cheeses you choose pair well with other ingredients. Would your chosen pizza toppings go well together in another context? If so, they’ll probably make an incredible pizza.
• Rinds and veins: Some cheeses are inoculated with bacteria, yeasts and molds, which cause them to develop additional flavors and characteristics as they age. These processes create complexity that wouldn’t occur naturally, and some bloomy rind and blue cheeses make exceptional pizza toppings.
• Age: Because melty, stretchy cheeses are usually young, they generally aren’t particularly complex in flavor—that’s a quality that typically comes with age. To get the best of both worlds, top pizzas with a combination of a fresher cheese and an intensely flavored older cheese.
• Layering: If you’re using a melting cheese, plan to use a good amount of it. Put it on top of delicate ingredients that might burn at high oven temps. Place ingredients that can handle some browning, such as sausage or pepperoni, or extra moist ingredients, atop that cheese layer. If you’re adding small amounts of fancier cheese in addition, that can be sprinkled on last.

What cheese is best for pizza?

Mozzarella

The king of the stretchy and melty cheeses, mozzarella is a must for many varieties of pizza. Choose low-moisture mozz as your all-purpose pizza sprinkle, and use fresh mozzarella sparingly atop specialty pies, such as the classic Italian Margherita pizza. Don’t know what to buy? Here are the best mozzarellas to use when cooking. And, while pre-shredded cheese makes life easier, do note that the additives that keep it from clumping in the package can inhibit some of its pizza-friendly qualities.

Cheddar

It’s not as stretchy as mozzarella, but cheddar is a great melting cheese, and sharp cheddars boast zingy flavor that’s great on a breakfast pizza or a pie with sweet ingredients—think caramelized onions, roasted winter squash cubes or apple slices. If you have a super-aged cheddar, such as a clothbound or cave-aged variation, consider using that as a secondary cheese sprinkled over a milder cheddar, mozzarella or Monterey Jack.

Chevre

The spreadable, tangy goat cheese is another great counterpoint to both sweet and savory pizza toppings. Consider using it alongside items with French or Mediterranean vibes, including salty cured meats, fresh herbs and lovely orchard fruits like peaches and plums.

Alpine-style cheese

These cheeses can be the best of both worlds for pizza making, as many of them are very meltable (they’re the starring players in fondue), and they tend to have amazing nutty flavors. Look for Gruyere, Raclette, Emmenthaler and Appenzeller.

Fancy blue cheese

Used sparingly, a pungent blue cheese can provide the perfect counterpoint to an elegant collection of pizza toppings. Imagine a combo of arugula, prosciutto, pear and a little bit of Gorgonzola, or consider a mix of wilted spinach, bacon and sliced cooked potato with just a hint of an American artisan blue cheese.

The post This Is the Best Cheese for Pizza, According to a Pizza Chef appeared first on Taste Recipes.

Ingredients

• 2 cans (21 ounces each) apple pie filling
• 2 cans (17-1/2 ounces each) large refrigerated cinnamon rolls with icing, chopped
• Confectioners' sugar, optional

Ingredients

• 1 cup coriander seeds
• 4 teaspoons cumin seeds
• 2 teaspoons whole peppercorns
• 1 cinnamon stick (3 inches)
• 2 bay leaves
• 2 to 3 black cardamom pods
• 8 to 10 green cardamom pods
• 8 whole cloves
• 1 whole star anise
• 2 mace blades

Ingredients

• 1 cup warm whole milk (110° to 115°)
• 2-1/4 teaspoons active dry yeast
• 1 tablespoon sugar
• 2 large eggs, room temperature
• 3/4 cup butter, melted
• 1 tablespoon vanilla extract
• 3-1/2 cups all-purpose flour
• 3/4 cup Belgian pearl sugar
• Nutella, whipped cream and fresh berries, for serving

Ingredients

• 4 pounds plum or beefsteak tomatoes
• 2 large green peppers, chopped
• 1 large red onion, chopped, optional
• 3 celery rib, chopped, optional
• 2 teaspoons salt
• 1 teaspoon sugar
• 1 teaspoon dried oregano, optional
• 1 teaspoon dried basil, optional

Ingredients

• 1 cup sugar
• 5 tablespoons cornstarch
• 1/8 teaspoon salt
• 1 cup heavy whipping cream
• 4 large egg yolks, room temperature, lightly beaten
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• CAKE:
• 3/4 cup canola oil
• 2 cups sugar
• 4 large eggs, room temperature, separated
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 3/4 cup buttermilk
• FROSTING:
• 3/4 cup butter, softened
• 2 teaspoons vanilla extract
• 1-1/2 cups confectioners' sugar
• BURNT SUGAR TOPPING:
• 3 tablespoons turbinado (washed raw) sugar

Ingredients

• 1/3 cup caramel sundae syrup
• 1 package (13-1/4 ounces) chocolate cake mix
• 1 cup water
• 1/2 cup canola oil
• 3 large eggs, room temperature
• FLAN:
• 1 can (14 ounces) sweetened condensed milk
• 1 cup whole milk
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract

Ingredients

• 3/4 cup sugar
• 1 can (14 ounces) sweetened condensed milk
• 1 can (12 ounces) evaporated milk
• 5 large eggs
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt

Ingredients

• 3 large tomatoes, quartered
• 1/2 cup medium onion, roughly chopped
• 1 serrano pepper, seeded and halved
• 1/2 jalapeno pepper, seeded and halved
• 4 garlic cloves, peeled
• 1/4 cup fresh cilantro leaves
• 1/2 teaspoon salt, divided

Ingredients

• 3/4 pound fresh mozzarella curd, divided
• Salt
• 1 pint heavy whipping cream