Best Recipes From the Beloved TV Shows. Which One Is Your Favourite?

By Jake Schroeder

Ever watch a TV show when they mention a special recipe and wonder - how do I make that? Is it real? Well, apparently some of them are, and you can even try and make it at home. From Twin Peaks's legendary pie to Dr. Who's British recipe, here are some of the famous recipes from your beloved TV shows - and no worries, they are actually pretty easy. 

Best Recipes From the Beloved TV Shows. Which One Is Your Favourite
Image Credits: FOX/The Simpsons
 

Archer - Eggs Woodhouse

Archer - Eggs Woodhouse
Image Credits: YouTube/Netflix UK & Ireland/Archer

We are going to kick off our list with Eggs Woodhouse from Archer. Yes, that ridiculous cartoon series. Though it is not a TV show per se, it is still a series, so we will let it slip. In one of the episodes, superspy Sterling Archer promotes the only recipe from his best-selling book, Eggs Woodhouse, with Chef Alan Brown (actually it's Alton) doing all the cooking...because Archer. 

Eggs Woodhouse - The Ingredients 

Eggs Woodhouse - The Ingredients
Image Credits: YouTube/Binging with Babish

The dish was faithfully recreated by YouTube channel Binging with Babish, and here you go.

Ingredients:

For creamed spinach:

A drizzle of olive oil

1 cup spinach

3 Tbsp butter

3 Tbsp flour

½ cup milk

Salt and pepper

For hollandaise:

2 egg yolks

Squeeze of lemon juice

1 stick melted butter

For Eggs Woodhouse:

2 warm artichoke hearts

2 eggs

Sliced Ibérico ham

Black truffle

A sprinkle of paprika

A sprinkle of Kashmiri saffron

A generous spoonful of beluga caviar (or white sturgeon caviar)

Eggs Woodhouse - The Recipe

Eggs Woodhouse - The Recipe
Image Credits: YouTube/Binging with Babish

For creamed spinach:

Heat olive oil in a pan over medium-high heat. Cook spinach until bright green and wilted.
Melt butter over medium-high heat with a saucepan. Add flour and whisk until combined. Then, slowly whisk in the milk, and continue whisking until the bechamel sauce thickens.
Season the spinach with salt and pepper. Add the bechamel sauce and mix them well.


For hollandaise:

Place egg yolks at the bottom of an immersion blender cup and squeeze lemon on top. Blend them together.
Slowly drizzle in melted butter and continue to blend until sauce formed.
For Eggs Woodhouse:

Plate 2 artichoke hearts on top of the creamed spinach.
Poaching eggs: heat water over medium-high heat in a pot, wait till it's almost boiling. In a mesh sieve, swirl eggs before submerging them in the water. Keep the eggs moving and retrieve them after 3 minutes and a half. Place poached eggs on top of the artichokes.
Stack Ibérico ham on top of the poached eggs. Shave black truffle on top of the ham. Then, pour warm hollandaise over the entire dish.
Top it up with a pinch of paprika and Kashmiri saffron. Add a spoonful of caviar and serve.

Dr. Who - Fish Fingers and Custard

Dr. Who - Fish Fingers and Custard
Image Credits: Getty Images/GC Images/MWE

There are only a few things that rival the show Dr. Who when it comes to Britishness. A long-running series that ran of decades and still going strong, the role of the Doctor has been portrayed by numerous actors and actresses. This time, we are going to cover the Eleventh Doctor’s very favorite, Fish Fingers and Custard. 

Fish Fingers and Custard - The Ingredients 

Fish Fingers and Custard - The Ingredients
Image Credits: Geekychef.com

Fish fingers is one of the staples in British culinary experience, so we are not surprised to learn that it's the Eleventh Doctor's favorite dish. Here's what you need. 

Ingredients:

For the fish fingers:

1/2 cup flour

2 eggs

1 tbs. milk

1lb tilapia filets, cut into 1 inch strips (cod or haddock will also work)

1 cup of panko breadcrumbs

1 cup of coconut flakes

Frying oil (how much depends on the size of your pan)

Salt and Pepper to taste

For the custard:

1/2 cup mayonnaise

2 tbsps yellow mustard (prepared)

1 tbsp dijon mustard

2 tbsps honey

1 tbsp lemon juice

2 cloves minced garlic

Fish Fingers and Custard - The Recipe

Fish Fingers and Custard - The Recipe
Image Credits: BBC/Dr. Who

For the Fish Fingers:

Cut the fish into 1 inch thick strips.  
Combine flour, salt, and pepper in a bowl.  
Beat the eggs with milk in another bowl.  
Mix the breadcrumbs and coconut flakes in a third shallow bowl.  
Coat each fish piece in seasoned flour, then dip it in the egg and milk mixture, and finish it by rolling it in the breadcrumbs and coconut mixture.  
Heat 1/2 inch of oil in a large pan over medium-high heat.  
In small batches, fry the fish sticks until golden brown, approximately 2 minutes per side.  
Place them on a plate lined with paper towels to drain off the excess oil.  
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For the Custard:

Combine all ingredients together and mix thoroughly.
Liberally dip fish fingers in the custard sauce and voila!

Futurama - Popplers 

Futurama - Popplers
Image Credits: Reddit/MindlessMe13 - 20th Century Fox Television/Futurama

All aboard the Planet Express in the 3000s, and visit Fishy Joe's for some good old Popplers! Futurama is a sci-fi cartoon series that revolves around a space crew in the distant future and the adventures and shenanigans that ensued. In the show, the crew's favorite treat is Fishy Joe's Popplers, and one blogger recreated the dish faithfully with seafood in it. 

Popplers - The Ingredients 

Popplers - The Ingredients
Image Credits: BlogSpot/Eating Meats And Sweets

While other recipes tend to omit seafood in it, this recipe faithfully recreated the crew's favorite treat at Fishy Joe's by making sure that it contains seafood.

Ingredients:

1 lb. Frozen Seafood (squid, scallop, shrimp)

1/4 Frozen Chicken Breast Meat

12 0nces of Lager1 package "Jiffy" Cornbread Mix

1-2 cups Yellow Corn Meal

Salt

Black Pepper

Dried lemon peel, or lemon zest

Cayenne pepper

Onion powder

Vegetable oil, or other frying medium in sufficient quantity to submerge popplers

Popplers - The Recipe

Popplers - The Recipe
Image Credits: Facebook/Popplers - 20th Century Fox Television/Futurama

Thaw the seafood and chicken together in a bag in the refrigerator with the lager and a 1/4 tsp of lemon powder or zest, plus a 1/4 tsp of black pepper.
Drain defrosted meats and add to the food processor. Mix them together.                               
Add 1/4 tsp salt and black pepper, as well as 1/2 onion powder and cayenne pepper and the entire package of cornbread mix to the food processor and pulse till mixed.
Measure a bite-sized piece with a spoon. Coat them with cornmeal before adding them to the preheated fryer.  Fry them for 1-3 mins, depending on size, at 375 degrees. They will puff up during the frying so make sure to leave ample room in the fryer.
Drain the popplers on a plate lined with paper towels. Now the popplers should deflate back to roughly their original size. They can be served once the size has been reduced.
In case you don't have a fryer, a traditional pot of cooking oil will do the job as well.

Twin Peaks - Norma's Cherry Pie

Twin Peaks - Norma's Cherry Pie
Image Credits: Getty Images/Walt Disney Television

“This must be where pies go when they die.” Agent Cooper said of the cherry pies served at the Double R Diner in Twin Peaks, a TV series by David Lynch from the early 90s that garnered a huge cult following. So what makes the perfect pie? What's Norma's secret recipe? Here's a perfect recipe for you, so grab your coffee and get ready.

Norma's Cherry Pie - The Ingredients 

Norma's Cherry Pie - The Ingredients
Image Credits: Getty Images/Wanwisa Hernandez

For expert bakers this should not come as a challenge, but for those who're less experienced, this recipe might not be the easiest out there. But hey - it's a secret recipe after all. 


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Ingredients: 

For the crust:

1/2 cup cold whole milk, plus more if needed

3 tsp apple cider vinegar

2 2/3 cups (340g) unbleached plain flour

1 1/2 tbsp sugar

1 tsp salt

250g cold unsalted butter, cut in cubes

1 large egg

1/4 cup whole milk

Raw sugar, for sprinkling

For the filling:

8 cups (1.1kg) pitted sour cherries, fresh or frozen

1 cup (200g) sugar (see tip)

36g (3¾ tbsp) cornflour

1/2 tsp fine sea salt

45ml cherry liqueur or cherry-flavored brandy

Norma's Cherry Pie - The Recipe

Norma's Cherry Pie - The Recipe
Image Credits: Getty Images/grandriver

For the crust:

Stir the milk and vinegar together.
Mix the flour, sugar, and salt in a bowl, using a fork.
Using a pastry cutter, cut in the butter cubes until the butter is the size of small peas, then add them to the mixing bowl.
Slowly add the liquid in four or five intervals, stopping after every pour to combine, until the dough just sticks together. Knead lightly in the bowl until it forms a taut ball.
Separate dough into two equal-size disks and cover tightly with plastic wrap. Leave it in the fridge to refrigerate for at least an hour.


For the filling:

Mix the cherries, sugar, cornflour, and salt in a medium-size saucepan and cook over medium heat until cherries thaw (if frozen) and the cornflour and sugar dissolve. Reduce heat to medium-low, stirring occasionally to keep cherries from burning, and cook until the mixture thickens slightly. (~20 minutes)
Add liqueur, stir and remove from heat. Let cool to room temperature.
To assemble the pie:

Heat oven to 220C (or roughly 400F if you're an American.)
Flour the work surface, roll out 1 disk of dough into a three-millimeter thick circle about 38 centimeters inches in diameter. Transfer to a 22-centimeter deep-dish pie plate and chill in refrigerator as you work on the top crust.
Working quickly, roll out a second disk into a three-millimeter thick rectangle about 38 centimeters inches long and 30 centimeters wide. Cut it into six five centimeters wide strips.
Remove the pie plate from the refrigerator and fill it with cherry filling. Weave lattice strips over the top. Seal, trim and crimp the edges. Or cut dough into five zigzag strips and lay on top of pie filling. Trim off the excess crust.
Whisk the egg and milk together to make an egg wash. Brush the crust with it, and sprinkle with raw sugar.
Place the pie on a baking tray and bake it for 20 minutes, rotating once halfway through. Lower heat to 180 degrees Celsius and bake for another 30 to 40 minutes, until the crust is golden brown and the filling is thick and glossy.
Remove pie to wire rack to cool before serving.


With this recipe, the pie should be good in the refrigerator for up to five days.

The Simpsons - Steamed Ham

The Simpsons - Steamed Ham
Image Credits: FOX/The Simpsons

"Steamed Hams" is perhaps one of the most memorable memes that sprang from The Simpsons. The meme originated from episode "22 Short Films About Springfield" that aired during the 90s. In the episode, Principal Skinner has Superintendent Chalmers over for dinner, and shenanigans soon followed with the steamed hams, as it often does in The Simpsons. 

Steamed Ham - The Ingredients 

Steamed Ham - The Ingredients
Image Credits: All Free Slow Cooker Recipes

While steamed hams sound like an anomaly, they are actually real - though they're often grilled as opposed to popular beliefs. The term is supposedly a regional slang that originated from the Albany area in upstate New York. So sit tight and get ready for one of Simpsons' most memorable recipes. 

Ingredients:

2 pounds ground beef

2 tablespoons Worcestershire sauce

Salt (to taste)

Ground black pepper (to taste)

1 teaspoon garlic powder

1 teaspoon dried minced onion

1 teaspoon Italian seasoning

1 pinch dried basil

Cheese (to your liking)

Aluminum foil

Cooked bacon (optional)

Steamed Ham - The Recipe

Steamed Ham - The Recipe
Image Credits: Getty Images/Westend61

To prepare the patties, place your ground beef into a large mixing bowl. Add Worcestershire sauce, salt, ground black pepper, garlic powder, dried minced onion, Italian seasoning, and dried basil and mix thoroughly. 
Shape the ground beef mix into quarter-pound patties and set aside. Startup the grill meanwhile. 
Start cutting sheets of aluminum foil (about 12 inches for each sheet) and roll them length-wise into "grates" that you can place at the bottom of your slow cooker.
The setup resembles a grill so that your burgers can cook above the juices and drippings. They will start to fill the bottom of the slow cooker as they get ready. 
Place patties on the aluminum foil rack. For those extra burgers, just make more grates, stack them on top of the first row, and place the second layer of burgers on this new stack of aluminum foil. 
Slow cook your hamburgers on low for 4-5 hours, or on high for 2 hours.

The Office - Osso Buco

The Office - Osso Buco
Image Credits: Universal Media Studios/The Office

Get your speakers ready, and put on an album by Jan's former assistant Hunter, as we revisit one of the most awkward, painful scenes in TV history. Yes, the dinner party from The Office, that dinner party. Get your wine glasses out, and invite a couple over - we are going to recreate Jan's slowly-braised veal shanks. Be warned though - it will take some time.

Osso Buco - The Ingredients 

Osso Buco - The Ingredients
Image Credits: YouTube/Binging with Babish

While we are not entirely sure how Jan made her own version of slowly-braised veal shanks, YouTuber Binging with Babish made his own attempt to recreate the infamous dish from TV history. Here's the recipe - but please, seriously, do not recreate the dinner party itself.

Ingredients:

Osso Buco:

2 medium carrots

1 medium onion

2 stalks celery

Flour

Kosher salt

Freshly ground pepper

6 veal shanks 

Butcher’s twine

Grapeseed oil

1-2 Tbsp of tomato paste

6 whole crushed cloves of garlic

2 ½ cups dry white wine

Fresh rosemary

Fresh thyme

2 cups beef stock 

2 dried bay leaves

28-oz can San Marzano tomatoes 

Risotto alla Milanese:

1 small onion

4 cups high-quality chicken stock 

Saffron threads

3 Tbsp butter

2 cups Arborio or carnaroli rice

1 cup dry white wine

Freshly grated parmigiano-reggiano cheese 

2-3 Tbsp of unsalted butter

Kosher salt

Freshly ground pepper

Gremolata:

Finely chopped parsley

Grated lemon zest 

Grated garlic

Osso Buco - The Recipe

Osso Buco - The Recipe
Image Credits: Universal Media Studios/The Office

Osso Buco

First, make a mirepoix - take 2 medium carrots, 1 medium onion, and 2 stalks of celery, chop them into manageable bite-sized pieces. 
Heavily season your flour with kosher salt and freshly ground pepper. Use it to coat 6 veal shanks. then pat at it down into the meat and flip to repeat on the other sides of each shank. Tie each shank with a length of butcher’s twine to ensure the shanks’ structural integrity.
In a large dutch oven, heat some grapeseed oil over medium-high heat until shimmering before dropping in the veal shanks. Give each shank 3 to 5 minutes per side till brown on both sides. Make sure the pot is not overcrowded.  After searing, you will end up with leftover browned food residue (fond) that will serve as the basis of great flavor when you are braising. 
Pour your mirepoix into the dutch oven and sauté for about 5 minutes until brown and soft. Then, add 1 to 2 tablespoons of tomato paste and 6 whole crushed cloves of garlic. Once you have let that sauté for an additional minute or until fragrant, deglaze the pot using about 2 ½ cups of dry white wine. Use red wine for a darker and more robust stew. 
Scrape off all of the residues from the bottom of the pot. Add a couple sprigs fresh rosemary and thyme, 2 cups of high quality or homemade beef stock, and 2 dried bay leaves.  
Pour the entirety of one 28-oz can of San Marzano tomatoes into a mixing bowl and crush them by hand. Then, add the crushed tomatoes to the braising liquid on medium-high heat, bring it up to a simmer as you begin to add your veal shanks into the pot side-by-side. Add a few extra marrow bones to the pot as well. 
Bring the mixture up to a rolling simmer and partially cover the pot. Place the pot into a 325°F oven for 2 to 3 hours.  
Once finished, take it out of the oven and allow it to cool for about 10 minutes. The veal shanks should be tender enough to the point where you can easily pierce them with a paring knife. Get the marrow bones out of the pot and scoop out their soft rich interiors. Finely chop the interiors until it is almost a paste and add it to your risotto. 
Remove the veal shanks from the pot and set them aside. Strain the leftover sauce into a medium saucepan, making sure to stir up and press down on the solids to extract every drop of the liquid. You should end up with a thin and oily sauce. Allow it to cool for a few minutes, skim all of the fat off of the top, and reduce for about 30 minutes until it is thick and syrupy.
For assembling, lay down a bed of risotto on a plate, place your veal shank over top and remove the string, and ladle the braising liquid along with some of the aromatic vegetables over top before garnishing with gremolata. 


Risotto alla Milanese

Begin by finely mincing 1 small onion. Pour 4 cups of high-quality chicken stock into a small saucepan, bring it to a bare simmer, and add a pinch of saffron threads. 
Into a larger saucepan, add 3 tablespoons of butter and place over medium-high heat until it is foaming. Then, add the finely minced onion to the pan. Use a flat wooden spoon or a rubber spatula and allow it to sweat for 1 to 2 minutes until it is just beginning to turn translucent. 
To the large saucepan, add 2 cups of Arborio or carnaroli rice and toast it in the pan with the onion for 1 to 2 minutes until the edges of the grains of rice turn translucent. At this point, add 1 cup of dry white wine and cook for about 2 to 3 minutes until the alcohol is cooked off.
Start adding your stock, which should be a golden brown color, 1 to 2 ladlefuls at a time. Once you have added enough stock to mostly saturate the rice, stir relatively frequently until you can drag your spoon across the bottom of the pot and leave a trail. Add 1 to 2 more ladlefuls of hot stock and repeat the process over medium heat until you have added anywhere from 3 to 3 ½ cups worth of stock and the rice is creamy and tender, but slightly al dente. 
Turn off the heat and add a gracious amount of freshly grated Parmigiano-Reggiano cheese as well as 2 to 3 tablespoons of unsalted butter.
After adding the bone marrow interiors to the pan, season with kosher salt and freshly ground pepper.  Stir to combine.
Gremolata

Combine some freshly chopped parsley, grated lemon zest, and grated garlic. Mix all of it up and add enough fresh parsley to make sure that it is easy to sprinkle. 

The Office - Kevin's Famous Chilli

The Office - Kevin's Famous Chilli
Image Credits: Universal Media Studios/The Office

We are big fans of The Office, so here is another classic recipe from the cynically funny series. This time it's Kevin's famous chili. Yes, the classic Malone's recipe that has been passed down for generations. While the recipe here might not be 100% accurate, it is as close as it gets. 

Kevin's Famous Chilli - The Ingredients 

Kevin's Famous Chilli - The Ingredients
Image Credits: YouTube/Binging with Babish

If you have seen the episode, Kevin actually described some of the steps he went through while preparing his famous chili. In this recipe prepared by YouTuber Binging with Babish, we are trying to be as authentic as possible - undercooking the onions, pressing garlic and dicing whole tomatoes, toasting the ancho chilies... let's get right to it.


Ingredients: 

3 ounces dried ancho chiles

1 ounce dried cascabel chiles

1 Tbsp cocoa powder

3 Tbsp cornmeal

1 Tbsp toasted & freshly ground cumin

1 Tbsp dried oregano

32 ounces chicken stock, divided

2 Tbsp vegetable oil

3 pounds chuck steak, trimmed and diced into very small cubes

1 large Spanish onion, chopped

2 jalapeños, seeded and chopped

1 habanero pepper (optional), seeded and chopped

4 large cloves garlic, crushed

12 ounces Mexican lager

6 roma tomatoes, cored and chopped

2 Tbsp brown sugar

12-ounce can red kidney beans, rinsed and drained

Salt & pepper to taste

6-foot length low-quality poly fiber carpet (optional)

Shredded white cheddar (optional)

Kevin's Famous Chilli - The Recipe

Kevin's Famous Chilli - The Recipe
Image Credits: Universal Media Studios/The Office

Cut open dried chiles and remove seeds.  
Cut into 1/2-inch pieces, toast until fragrant and barely smoking in a dry pan over medium-high heat.  
Place them in a food processor and process until reduced to a fine powder, about 3 minutes.  
Add cocoa powder, cornmeal, cumin, and oregano, and pulse into the mix to combine them together.  
Add 3/4 cup of chicken stock, and blend until paste forms.  Set aside.
Place vegetable oil in a large stockpot over medium-high heat until shimmering.  
Add beef in batches and brown them on all sides.  
After browning half the beef, add onion, jalapeños, habanero, and garlic to the pot and sweat briefly before deglazing with the Mexican beer.  
Add tomatoes, brown sugar, kidney beans, beef, spice paste, and the rest of your chicken stock - stir until combined, and bring to a bare simmer.  
Simmer for 2-3 hours, or until beef is tender and chili has thickened.  
Season with salt and pepper and top with cheese and other desired garnishes.
Done - serve it on a poly-fiber carpet if you really want to be authentic about it (not recommended.)

Community - Butter Noodles 

Community - Butter Noodles
Image Credits: Universal Media Studios/Community

Nothing beats a good old fashioned butter noodle - especially when it's the end of the month and we have to make do with what we have (left) in the kitchen. And yea, apparently it is a thing for Abed in Community, Dan Harmon's sarcastically funny series. While there are multiple ways you can make them, we will stick with the easier ones here - cause that's sort of the point with butter noodles. 

Butter Noodles - The Ingredients 

Butter Noodles - The Ingredients
Image Credits: YouTube/Binging with Babish

YouTuber Binging with Babish (yes, we love his channel) came up with three different ways to prepare butter noodles, and we picked the fastest, easiest option here since time is of the essence. He prepared three recipes that range from five minutes to five hours times five (25 hours), and we are going to stick with the easiest one. 

Ingredients:

1 box egg noodles

2 Tbsp unsalted butter

Kosher salt

Freshly ground pepper

Butter Noodles - The Recipe

Butter Noodles - The Recipe
Image Credits: YouTube/Binging with Babish

Bring a pot of lightly salted water to a boil. Add egg noodles and remove from the heat once tender.
Drain the noodles and rinse with tap water.
Add the noodles back to the pot. Add 2 tablespoons of unsalted butter, a pinch of kosher salt and freshly ground black pepper.
Mix until the butter has completely melted and the seasoning has mixed evenly across the noodles. 
Done. Seriously, that's it. 

Adventure Time - Bacon Pancakes 

Adventure Time - Bacon Pancakes
Image Credits: Cartoon Network/Adventure Time

"Makin' pancakes, makin' bacon pancakes..." Yup, it's Jake's infamous bacon pancakes this time. To give you the best immersion possible while making this dish, here's a 10-hour remix of the song to keep you company. The good news is that the dish is rather simple, so you probably won't need 10 hours for that. 

Bacon Pancakes - The Ingredients 

Bacon Pancakes - The Ingredients
Image Credits: YouTube/Binging with Babish

Again, a big shoutout to YouTuber Binging with Babish for this recipe. In this video, he actually prepared three dishes from the show, but we will stick with the bacon pancakes, mostly for the meme. It's a simple recipe, basically just pancakes and bacon - so probably a great breakfast choice, especially if you are hungover. 

Ingredients: 

285g all purpose flour

35g sugar

1 ½ tsp baking powder

1 ½ tsp baking soda

Kosher salt

2 ½ cups buttermilk

2 eggs

3 Tbsp melted butter

Bacon

Maple Syrup

Bacon Pancakes - The Recipe

Bacon Pancakes - The Recipe
Image Credits: YouTube/Binging with Babish

In a bowl, combine 285 grams of all-purpose flour, 35 grams of sugar, 1 ½ tsp each of baking powder and baking soda, and some kosher salt. Whisk to combine.
Create a little well in the middle of the mixture and add 2 ½ cups of buttermilk along with 2 eggs and 3 Tbsp of melted butter. Keep whisking to combine all the ingredients. Do not over whisk. It's okay to have some lumps there in the mixture.
Melt 1 Tbsp of butter in a cast-iron skillet over medium-high heat before adding in the pancake batter.
Add some strips of bacon and then flip.
Make 2-3 pancakes before topping them with butter and maple syrup.
Don't forget to sing along while making them. 

Twin Peaks - Pancakes & Ham

Twin Peaks - Pancakes & Ham
Image Credits: Twin Peaks Productions/Twin Peaks

"Nothing beats the taste sensation when maple syrup collides with ham." Agent Cooper put it perfectly in Twin Peaks. If you cannot tell by now, we love the show, so we decided to include another recipe here from the show - this time a bit easier, but tasty nonetheless. So get your black coffee ready, as we revisit the breakfast at The Great Northern Hotel.

Pancakes & Ham - The Ingredients 

Pancakes & Ham - The Ingredients
Image Credits: YouTube/Binging with Babish

The highlights of the recipe here are the maple syrup and a slice of ham, as we mentioned previously. If you want to get the authentic fluffy pancakes that Agent Cooper loves so much, these two are the essentials. Luckily for us, YouTuber Binging with Babish managed to create a faithful recreation of the famed recipe. 

Ingredients:

7 ounces all purpose flour

2 Tbsp sugar

2 tsp baking powder

1/2 tsp baking soda

1 tsp kosher salt

2 cups buttermilk (plus more as needed)

1 large egg

3 Tbsp melted butter, cooled (plus more for plating)

1 Tbsp vegetable oil

1 large hamsteak

Warm maple syrup

Pancakes & Ham - The Recipe

Pancakes & Ham - The Recipe
Image Credits: YouTube/Binging with Babish

Whisk flour, sugar, baking powder, baking soda, and kosher salt together in a large bowl. 
In a separate bowl, whisk together buttermilk, egg, and melted butter.  
Make a well in the center of the mixed flour, pour the buttermilk mixture into it, and gently whisk until they're just combined - batter should still be lumpy.  Cover and let rest in the refrigerator for 30-60 minutes.
Spray a large cast-iron or nonstick skillet with nonstick spray, and heat over medium-low heat, increasing to medium heat after 5 minutes.  
Pour 1/8-1/4 cup batter (depending on how large you want your pancakes) onto the griddle, and cook for 1-3 minutes.  Once the edges of the pancake become dull and bubbles/holes form on the top of the pancake, check to make sure the bottom is brown and flip. Cook for another 1-2 minutes.  
Place on a wire rack in a rimmed baking sheet in a low (250°F) oven to keep warm if needed.
While the pancakes are cooking, preheat vegetable oil over medium heat in a nonstick skillet, and fry the hamsteak until browned and heated through.  Serve both with warm maple syrup and melted butter.
Don't forget a good old cup of black coffee.


Here are some of the recipes we found from our favorite shows. Which one is your favorite? Did we miss anything? If you have time at home over the weekend, why not try out some of the recipes above? Of course, if you enjoyed reading this, why not share this with your friends and family and try some of them together?