Scott Green is a legendary award-winning pastry chef. He has a Bachelor of Science Degree in Graphic Design, and he says that it helps him a lot in his work, that’s why his dishes look like such amazing.
“My background in art and design has completely shaped the aesthetics of my desserts,” Green says. “I approach the flavors and composition of a dessert as a form of art.”
In his work, he combines a high level of professionalism with fresh seasonal ingredients of high – quality. Nowadays he is the chef in The Langham, Chicago, and Travelle Kitchen + Bar from The French Pastry School.
Recently this chef started a project Devil’s Food Kitchen, a blog about baking, where chefs share their recipes, techniques, and advice with amateurs and professionals.
Here is one of the recipes from his blog – the most delicious pancakes you’ve ever eaten!
- 210g buttermilk
- 50g whole egg (approx. 1)
- 30g butter (unsalted)
- 6g vanilla extract
- 125g all-purpose flour
- 25g sugar
- 5g baking powder
- 2g baking soda
- 3g salt
- Warm the buttermilk and whole egg to room temperature, before you start cooking.
- Melt the butter and add it to the buttermilk and whole egg, whisking well until the texture is homogeneous. Put the sugar into the buttermilk mixture and whisk it.
- Sift and mix the all-purpose flour, baking powder, baking soda and salt and put it to the buttermilk mixture.
- Let the batter sit for about 10 minutes in the fridge before using it. Meanwhile, prepare and heat your pan with a little butter
- Pour the batter into the pan. Cook the pancakes in a hot skillet until bubbles appear on the surface.
- Flip the pancake over and continue to cook it until it is golden brown on both sides.
- Top with maple syrup and butter.