A good recipe is essential, and if you want a good rise on your pancakes, pour the batter into greased rings on your griddle. I learned that tip from my son after he worked breakfast at a restaurant.
@@Bilal_is_joking butter or oil up a stainless steel ring (cooking ring). Place them on your griddle (pan) and then pour the pancake batter in the ring
you want lite fluffy pancakes..? I use my own homegrown sourdough culture, mix about 150ml-SDc, 2cups water-3tblspn brSgr-3tsp salt-+/-4cups AP-Flour-i use white and brwn, it should still be thick but smooth batter-mix it in a large mason jar, cap it and stick in fridge for two days---hallelujah? take your jar from the fridge and remove lid-heat n oil a skillet-med/heat, when it's smoking(about5minw8), pour the desired amount out, flip after 3-5min and finish with decoration of choice...of course not only are they hell'a fluffy but kinda funky too... ;p
@@Koji-888 I get it it, for some it's difficult to plan 10min ahead-let alone 48 entire hours...hehehe ;p btw clearly you ain't never had pancakes like these, your loss:((...
gosh they sound amazing! but sourdough starters are a taboo in my house because my mom is afraid of it (idk whyy). but i’ll definitely try this someday:)
@@gottabesent I started my SDc in room temp circumstance, let it get real funky. Then refrigerate in a mason jar and feed/water every week or two...I can understand some trepidation towards Homegrown SDc...it can be finicky! and if you're not careful it will explode-Not as a Grenade, but SD squeezes through any crack and just keeps growing/going!(the lid should be loose-otherwise the jar will either be almost impossible to open or the jar will crack/break=Huge funky mess!)discovered this the hard way of course-and/or leave plenty of room for expansion within the jar---it's a living culture! ***FYI mix into a sticky paste-50ml water/50-100ml flour(a typical feeding regiment)/1Litre mason jar, seems big, but better lots of room, than not enough, and I used a teaspoon of yeast I had ground into a fine powder and sprinkled it on top, let it stand a few days-week, till funk develops! I'm so glad I did this btw, Buns/Pizza/Bread/Pancakes, even Cinnamon rolls=soooo Worth it! ***Try some Fresh Rosemary under bread/buns/pizza while baking-OMG yummy-ya know, pan/oil/rosemary/SDc--BreadBunsPizza, into the oven... :) ***feeding times are extended in the fridge, SDc slows in cooler temps, otherwise you'll be a Baker using/feeding daily... ;p
@@gottabesent FYI--I make buns/bread fairly regularly. Remove jar from fridge add desired amount to recipe, then about 1/4-1/2cup water mixed into remaining SDc, then mix flour into that, until paste forms again...my SDc is real Real Young(my Lockdown project;) in comparison to say, those Italian 120yr old or more brought from the old country/or Grandmas...:))
After separating the eggwhites from the yolk, the yolk is mixed in with the dry ingredients and milk/cream. The whites are whipped until fluffy, and gently folded (not heavily mixed!) into the batter just prior to pouring on the griddle.
I was gonna say there's things that are out of order but grandma used to make these pancakes for me when I was little and I make them for my kids and it's pretty essential that you mix the egg whites and then just fold them in through that there fluffier
This is the first time i heard the egg whites being treated that way. Just folded in the batter towards the end? No mixing it untill it becomes foamy THEN folding it into the batter?
my signature recipe is two cups of flour 2 tbsp of sugar two teaspoons of salt 1 egg 1tea spoon vanilla extract one tablespoon of lemon juice or freshly squeezed lemon doesn't matter 1 stick of butter melted, two cups of milk warmed up and basically for the milk you want to keep adding until you have a very loose consistency you want almost a liquefied batter. Once you get all that mixed up then add 1 teaspoon of baking powder and 1 teaspoon of baking soda and mix up again
The reason you're first pancakes are always bad is because you don't wait for the griddle to heat up enough. You let the mix rest but you don't let your griddle heat up to cook properly.
*Heres my best pancake recipe* -Ingredients 2 Eggs, All purpose flour, white sugar, vanilla extract, lemon juice and milk. -How to make First separate the yolk and white in 2 separate bowls. Add 1/2 table spoon of vanilla extract and 1 table spoon of milk. Then, add 3 table spoons of all purpose flour. And stir. Now coat your whisk with lemon juice and pour some into the egg white. Stir until the egg whites are starting to foam, then add 1/2 table spoon of sugar, continue stirring until the egg whites are getting fluffier, while also adding 1/2 table spoon of sugar. The egg whites should be fluffy now. Now take 1/3 of the fluffy egg white and stir it with the yolk. Now add the yolk into the fluffy egg whites. Don’t stir it. Gently fold the eggs by scooping the bottom and flipping it on the top. Do this around the edges. The middle should rarely be touched. Now take cooking oil out and spread it evenly across your pan. Then scoop some of the mixture onto the pan with a spoon, the mixture should not be gooey. After placing several batches sprinkle water around the pancakes and let it simmer with a cover on top. Now after all of the water has evaporated, gently flip it over, making sure the cooked side is gold brown. (If not, let it cook for 30 sec to 1min) and wait 1 min until both sides are golden brown. The pancake should be airy and very giggly. Congrats! You just made ミストのパンケーキ (mist’s pancakes) aka Japanese Soufflé Pancakes Enjoy :)
to save the 1st pancake use a paper towel and remove the excess of butter and make an even butter layer on the pan, this will allow the 1st pancake to cook as well as all others after that one will.
How are y'all gonna say it's a "recipe" when you don't provide any measurements or amounts? At this point it's just pancake tips, not a pancake recipe. Edit: This was written when it was still a short with no attached recipe
Yes. You'd think they'd be able to easily spot the reason and that is they butter/oil they're cooking surfaces then apply a batter which yields a terrible pancake. If your cooking surface is properly maintained you don't need to add any oil or butter and if you do then wipe it down thoroughly; voila no throwaway first pancake.
Isn’t it best to cook asap, when you add the leavening agents the reaction is instant the longer you let it sit the more deflated it will be, same with the egg white them bitches looked dense asf
Here's the thing... probably vast minority but not everyone likes "fluffy" pancakes but that's all you find. It's like looking for a bacon recipe that's not "crispy". It's irritating when you're different and not like most. Can I get some NON fluffy pancake recipes plz!
no offense, i never understand what's so good about pan cake. it's just a pan fried batter. but if it comes to japanese okonomiyaki, i beg to differ, okonomiyaki has fillings that gives flavor
I prefer the whole egg separating the whites does make it fluffy but I don’t want that in American pancake makes it feel like like actually eating a cake
Хобби
Best pancake recipe...
Where is it?
They have made a video and its on their website.
It may be on their sight, but who has the time to hunt it down? I don't.
the URL is in the description
And your's must have been the fifty. Also, must be a secret.
Ingredients
for 8 pancakes
2 ½ cups all-purpose flour(310 g)
3 tablespoons sugar
2 teaspoons kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
2 ½ cups buttermilk(600 mL)
8 tablespoons unsalted butter, 1 stick, melted
2 eggs, whites and yolks seperated
1 tablespoon unsalted butter, plus more for serving
blueberry, optional
chocolate chip, optional
maple syrup, for serving
next time you need testers lmk
oldest children have trauma from being that 1st pancake
My mom said "the practice child"
Me: 😮
😂
A good recipe is essential, and if you want a good rise on your pancakes, pour the batter into greased rings on your griddle. I learned that tip from my son after he worked breakfast at a restaurant.
Sorry English isn't my first language so can you please explain what you mean by 'greased rings on your griddle'?
@@Bilal_is_joking butter or oil up a stainless steel ring (cooking ring). Place them on your griddle (pan) and then pour the pancake batter in the ring
@@derpingflamingo Got it 🫡
Yes, I agree. I do this as well. I bout a set of rings off Amazon.
Yes, I agree. I do this as well. I bout a set of rings off Amazon.
If you want a fluffy or pancake like a really high pancake use cake flour and then add a additional teaspoon of baking powder
you want lite fluffy pancakes..?
I use my own homegrown sourdough culture, mix about 150ml-SDc, 2cups water-3tblspn brSgr-3tsp salt-+/-4cups AP-Flour-i use white and brwn, it should still be thick but smooth batter-mix it in a large mason jar, cap it and stick in fridge for two days---hallelujah?
take your jar from the fridge and remove lid-heat n oil a skillet-med/heat, when it's smoking(about5minw8), pour the desired amount out, flip after 3-5min and finish with decoration of choice...of course not only are they hell'a fluffy but kinda funky too... ;p
apparently someone has time for perfection... ;p
@@Koji-888 I get it it, for some it's difficult to plan 10min ahead-let alone 48 entire hours...hehehe ;p btw clearly you ain't never had pancakes like these, your loss:((...
gosh they sound amazing! but sourdough starters are a taboo in my house because my mom is afraid of it (idk whyy). but i’ll definitely try this someday:)
@@gottabesent I started my SDc in room temp circumstance, let it get real funky. Then refrigerate in a mason jar and feed/water every week or two...I can understand some trepidation towards Homegrown SDc...it can be finicky! and if you're not careful it will explode-Not as a Grenade, but SD squeezes through any crack and just keeps growing/going!(the lid should be loose-otherwise the jar will either be almost impossible to open or the jar will crack/break=Huge funky mess!)discovered this the hard way of course-and/or leave plenty of room for expansion within the jar---it's a living culture!
***FYI mix into a sticky paste-50ml water/50-100ml flour(a typical feeding regiment)/1Litre mason jar, seems big, but better lots of room, than not enough, and I used a teaspoon of yeast I had ground into a fine powder and sprinkled it on top, let it stand a few days-week, till funk develops! I'm so glad I did this btw, Buns/Pizza/Bread/Pancakes, even Cinnamon rolls=soooo Worth it!
***Try some Fresh Rosemary under bread/buns/pizza while baking-OMG yummy-ya know, pan/oil/rosemary/SDc--BreadBunsPizza, into the oven... :)
***feeding times are extended in the fridge, SDc slows in cooler temps, otherwise you'll be a Baker using/feeding daily... ;p
@@gottabesent FYI--I make buns/bread fairly regularly. Remove jar from fridge add desired amount to recipe, then about 1/4-1/2cup water mixed into remaining SDc, then mix flour into that, until paste forms again...my SDc is real Real Young(my Lockdown project;) in comparison to say, those Italian 120yr old or more brought from the old country/or Grandmas...:))
After separating the eggwhites from the yolk, the yolk is mixed in with the dry ingredients and milk/cream. The whites are whipped until fluffy, and gently folded (not heavily mixed!) into the batter just prior to pouring on the griddle.
I was gonna say there's things that are out of order but grandma used to make these pancakes for me when I was little and I make them for my kids and it's pretty essential that you mix the egg whites and then just fold them in through that there fluffier
This is the first time i heard the egg whites being treated that way. Just folded in the batter towards the end? No mixing it untill it becomes foamy THEN folding it into the batter?
The first one for me is the best one 💀💀
Same for me
Looking at your pfp i can tell you were the first child of your parents
U need to oil pan after each pancake
my signature recipe is two cups of flour 2 tbsp of sugar two teaspoons of salt 1 egg 1tea spoon vanilla extract one tablespoon of lemon juice or freshly squeezed lemon doesn't matter 1 stick of butter melted, two cups of milk warmed up and basically for the milk you want to keep adding until you have a very loose consistency you want almost a liquefied batter. Once you get all that mixed up then add 1 teaspoon of baking powder and 1 teaspoon of baking soda and mix up again
I am going to try it RIGHT NoW! (^_^)
Way too much salt and butter. Not trying the recipe
Yeeeeesssss!! Tried this and it worked!! Never eating box mix again!!!!😊
Epicuirous' video with chef Frank is the best recipe on RUclips
Looks yummy
My homies when they see me in college/gym changing room
Measurements?
You can find the recipe here! tasty.co/recipe/tasty-101-buttermilk-pancakes
Try palacinky it’s is the east European version of pancakes
In hungary we call it palacsinta! So delicious
gonna try this
So true. The first pancake is called the tester 😂❤
The reason you're first pancakes are always bad is because you don't wait for the griddle to heat up enough. You let the mix rest but you don't let your griddle heat up to cook properly.
*Heres my best pancake recipe*
-Ingredients
2 Eggs, All purpose flour, white sugar, vanilla extract, lemon juice and milk.
-How to make
First separate the yolk and white in 2 separate bowls.
Add 1/2 table spoon of vanilla extract and 1 table spoon of milk.
Then, add 3 table spoons of all purpose flour. And stir.
Now coat your whisk with lemon juice and pour some into the egg white.
Stir until the egg whites are starting to foam, then add 1/2 table spoon of sugar, continue stirring until the egg whites are getting fluffier, while also adding 1/2 table spoon of sugar. The egg whites should be fluffy now.
Now take 1/3 of the fluffy egg white and stir it with the yolk.
Now add the yolk into the fluffy egg whites.
Don’t stir it. Gently fold the eggs by scooping the bottom and flipping it on the top. Do this around the edges. The middle should rarely be touched.
Now take cooking oil out and spread it evenly across your pan.
Then scoop some of the mixture onto the pan with a spoon, the mixture should not be gooey.
After placing several batches sprinkle water around the pancakes and let it simmer with a cover on top.
Now after all of the water has evaporated, gently flip it over, making sure the cooked side is gold brown. (If not, let it cook for 30 sec to 1min) and wait 1 min until both sides are golden brown.
The pancake should be airy and very giggly.
Congrats! You just made ミストのパンケーキ (mist’s pancakes) aka Japanese Soufflé Pancakes
Enjoy :)
Also use cake flour insteed of all purpose flour
I actually like chewy pancakes
MEASUREMENT PLEASE
Try to add some mashed apple 😉
Can you do videos of ALL the recipes next time?? So we can see all the differences!
Hey i need to know what happened to cooking Potatoes 100 different ways
We're still doing them! Check out the recent episode here: ruclips.net/user/shorts9m52xN2FkTs
to save the 1st pancake use a paper towel and remove the excess of butter and make an even butter layer on the pan, this will allow the 1st pancake to cook as well as all others after that one will.
Pancake Looks like I have 2 recipes to try wooh
Selam
All my pancakes are perfect
Where can you find the recipe?
I saw a video where someone recreated this.
these r cool, pancakes approved
What about the other 49?
🤣🤣🤣🤣🤣
I’m not a fan of pancakes… but I want those
Can you do eggless next?
Its the MOST important THING
😍🥰😍😍😍😍😍🥰😍😍😍😍🥰
hehehe--the best one ;p
I dont like pancakes but this looks nice❤️🔥
Did someone say pancakes?
That is so true. My first one is always tossed:/
NOoooo, that is cook's taster/snack.
The best one the Japanese one
Where's the recipe
Can you do a vegan version of the best pancakes?
No
Can you make it in the oven?
Pancakes made in the oven is just cake...
How are y'all gonna say it's a "recipe" when you don't provide any measurements or amounts? At this point it's just pancake tips, not a pancake recipe.
Edit: This was written when it was still a short with no attached recipe
Celiac people assemble
👇🏼
WHERE IS THE MEASUREMENT
I hop pancakes are the best!!
So we add vanilla extract?
IMHO, most definitely, I would start with 1 teaspoon.
Isn't this the exact Tasty101 recipe?
Where is the recipe
I LOVE PANCAKES 🥞
The batter is way to thick
Grogeous
Looks too crumbly for me, also looks like it would absorb all the syrup and make it soggy at the same time.
My first one is always the prettiest and everything after that is hideous
Did you ever show the worst recipes?
Those a waffles, no? Or are they called American pancakes perhaps?
Waffles are different to pancakes..
Yeah, that’s right. They are American style pancakes
Well wtf what's the recipe?!
I do not understand how it’s accepted as a given that the first pancake will be bad, it’s not really true
Yes. You'd think they'd be able to easily spot the reason and that is they butter/oil they're cooking surfaces then apply a batter which yields a terrible pancake. If your cooking surface is properly maintained you don't need to add any oil or butter and if you do then wipe it down thoroughly; voila no throwaway first pancake.
Isn’t it best to cook asap, when you add the leavening agents the reaction is instant the longer you let it sit the more deflated it will be, same with the egg white them bitches looked dense asf
salt*
swedish pancake better
two different foods
@@whiderboss -Yes, and why make the bad fluffy once then?
@@Stockholm_Syndrome Because consuming it makes you feel happy and less hungry like with most food
@@Stockholm_Syndrome you heard the guy, it makes you more happy.. American pancake win.
What are the measurements of the ingredients
You can find the recipe here: tasty.co/recipe/tasty-101-buttermilk-pancakes
instructions unclear. Segregation of eggs has been comitted
Here's the thing... probably vast minority but not everyone likes "fluffy" pancakes but that's all you find. It's like looking for a bacon recipe that's not "crispy". It's irritating when you're different and not like most. Can I get some NON fluffy pancake recipes plz!
Don’t separate the egg whites from the yoke, don’t add baking powder or baking soda and mix your batter throughly 🤷♂️ I guess
Try McDonald’s
Flat dog biscuit.
It’s pronounced ‘pan-cake’ NOT ‘pain-cake’.
That’s Called an Accent
YOU JUST COPIED A RECIPE EXACTLY
There is not that much of a difference.
Non-Kosher ingredients don't work? 😂
no offense, i never understand what's so good about pan cake. it's just a pan fried batter. but if it comes to japanese okonomiyaki, i beg to differ, okonomiyaki has fillings that gives flavor
Bc you don't know how to eat them weeb
This recipe is no different from every other pancake recipe. You tested 50 recipes? List them all or shut up.
This video would be more better if you didn't use phrases like more fluffier. 😉
How do yall just eat a stack of pancakes. I can barely finish one
I prefer the whole egg separating the whites does make it fluffy but I don’t want that in American pancake makes it feel like like actually eating a cake