Cheap VS Expensive Pancakes
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- Опубликовано: 15 окт 2024
- Cheap vs Expensive recipe challenge. What happens if you make the same American style pancake recipe with different ingredients on the budget scale. More cheap vs expensive recipes on this playlist • Cheap VS Expensive Cho...
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Enjoyed this? Check out more cheap vs steep on this playlist • Cheap VS Expensive Cho...
Ingredients list:
200g self-raising flour
1 ½ tsp baking powder
1 tbsp golden caster sugar
3 large eggs
25g melted butter, plus extra for cooking
200ml milk
Vegetable oil and extra butter for frying
To serve
Maple syrup
Blueberries
Bacon
(or whatever you like!)
#pancakes #recipe #cheapvssteep
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If you enjoyed this? Which we hope you found it as interesting as we did, grab the popcorn and check out more cheap vs steep on this playlist ruclips.net/video/5awtkLiSXHY/видео.html .... oh and remember to let us know any suggestions for future cheap vs steep comparisons
Yummy
Cheap vs steep roast dinner would be epic
What about a cheap vs steep burger and fries?
Real cheap American pancakes, box mix plus water. $1.50 😂😂
I have to suggest something like a Cheap VS Steep Pizza, the way you could have various ingredients could be really interesting. Another thought is maybe a Cheap VS Steep Omelette to really let those eggs shine through. Also just for the kicks, Cheap VS Steep Burritos lol
For fluffier pancakes, you can whip the egg whites separately and then gently fold them into the batter. I would also make sure not to over mix or let them sit too long since they deflate. You can also add some lemon juice (or vinegar, but imho the lemon adds a nice brightness) to your milk like 10 minutes before you use it to simulate buttermilk. Both these tips usually result in great fluffy and tender pancakes!
Whipping the egg whites separately does work well but make sure to cook them soon after making them like @LS S said
Don't be that guy
the lemon in milk to make buttermilk works great for scones too.
I always opt for the fluffy egg whites because you can mix your batter first & set it aside to let the flavors meld while you're whipping the eggs & once they're folded in you don't have to let them sit. I absolutely agree this one extra step is totally worth it for big fluffy pancakes. Growing up we'd always have pancakes on the Sat morning following Fri night BLT's. My parents would just cook up an entire 3 lbs of bacon & put some leftovers in the fridge & freeze the rest for other recipes. My dad would finely chop bacon & add it to the pancakes with a small amount of brown sugar & maple syrup, there was no need for syrup on those awesome pancakes.
The texture and puffiness difference is largely because of the eggs. The steep eggs appeared to be about 30% bigger than the cheap ones. In future beat the eggs first then weigh them out to keep things equal. Actually weighing eggs is just good kitchen practice
In this case I honestly think the puffiness of the cheap pancakes is he used self raising flour for the cheap pancakes, and all purpose for the steep. I'm only halfway through the video though, so maybe he figures that out later... (Edit: Nope, he doesn't notice)
@@Cheesius Both bags say 'self raising' on them...
Exactly. The eggs should have been measured by either weight or liquid volume, as it looks as if it would take only two of the expensive eggs, vs. three of the cheap.
@@KSPRAYDAD You're right, they do. I am absolutely confused by why I was sure one of them said all-purpose.
When I get eggs straight from the hen house ..usually cut the recipe by one egg. They naturally tend to be bigger. But weighing them out would be far more scientific and accurate. I m just lazy and usually having a gin when baking
as someone who bakes a lot, id probably say the texture difference comes from the flour and baking powder. I use more expensive flours and the cakes are always lighter and fluffier. Taste probably comes from the sugars as golden caster sugar has less of an intense sweetes and more of a caramel flavour as its less refined and retains some molasses, whereas white sugar i find more cloyingly sweet as it highly refined so it contains no mollases.
Two different flours, both self raising, I bet they don't state how much raising agent in each and they won't have the same amount either way.
Idea for Cheap vs. Steep: Bacon Cheeseburgers.
The steep being making your own mince out of posh steak, while the cheap is just buying a budget pack of beef mince.
Also, as an extra layer of flavor on the burger, a Parmesan crisp on the bottom, to keep the burger from sogging out the bun. The crisps are easy enough to make. Just piles some freshly-grated Parmesan on to a silicon mat and bake at 175ºC(350ºF) for 8-12 minutes, depending on your oven and how done you like them. That slightly smoky crisp cheese just makes a world of difference.
That sounds awesome 👌
Anyone else think this deserves a revisit, where they make batches of the cheap version again and in each batch swap in an expensive ingredient. See if they can pin down what actually made the difference?!
id use the steep eggs and butter (and just nicer bacon then the cheap)
@@leighannemetcalfe8320 I was honestly ignoring the "toppings" I was more intrigued as to why they behave so different in the pan... and hence taste...
@@leighannemetcalfe8320 Eggs, a big yes but we may see different from the testing.., as long as it's not ridiculous, but good and bad milk doesn't seem to be a thing, they're just different so the butter should be the same... Barry, I hope you're listening.... we all want to know! lol
I was curious if the baking powder was the main difference. I would like to see if the recipes were the same and just the baking powders were swapped if the steep would be fluffy and the cheap would be flatter.
@@RedCaillie we used to only buy Waitrose baking powder until we realised Dr Oetker provided wildly superior results. I think you may be right!
Love this series. For American pancakes, you are supposed to mix the batter gently until there's a few clumps left, not mix furiously until smooth. Also, don't leave the batter to stand. The first few pancakes are always the fluffiest of the batch as the batter hasn't sat yet!
I have been commenting this on British food channels forever. They always over mix the batter. Its supposed to be lumpy
Also, they used too much oil in the frying pans. There's supposed to be just barely enough to keep the pancakes from sticking. Any more and you get those crispy fried bits like they've got.
Yeah, the over-mixing is what forms the gluten, which also makes them tougher.
Immediately cringed when I saw the whisk come out 😂 no whisk, just a good wooden spoon and some gentle stirs.
Amazing advice, thanks for this
Just an FYI. I live in Canada and maple syrup here is super expensive even though we produce most of it. But there is a serious difference in Maple syrup. Light vs Heavy. Good maple syrup is a treat, like a good steak lol. Love your channel👍👍
Which one is the "good" maple syrup, please?
@@disasterofalldisasters The colour grades (either light, amber or dark, or with letter grades ABC) are all the same tree syrup and cooking time except at different points in the season. Lighter or golden has a lighter flavour, the dark is more robust. People usually like the amber in the middle! As with honey, I wouldn't buy anything too cheap looking because it might be adulterated with golden syrup.
Watching this as I bag up the 50 leftover pancakes (buttermilk, chocolate chip and blueberry) that I made as breakfast meal prep for my kids! I cook them in HUGE batches, cook them and then package them in groups of 3 and freeze them. When my kids want pancakes they can grab them out and either warm them in the microwave or in the toaster.
You could always mix and match the cheap and steep ingredients for a middle ground cost. Like stick with the cheaper dry ingredients but using the better eggs, milk and sugar instead?
I would love to see Barry cook some dog biscuits! I'm sure he can make something that his dogs like more than storebought.
I requested doggie recipes over a year ago...I'm still waiting 🥺
Again with the caged hen eggs!! Even Mrs B says she doesn't like using those eggs. Please, just buy the next level up eggs if they have better lives, like some walking free space. I can't believe they still sell caged hen eggs in the UK. For the rest, pancakes look good. With the bacon and fruit and all. Kinda surprising you all chose the steep. Maybe it was the baking powder 😆😉
To be fair, whilst Waitrose can be massively overpriced, but they often pay the farmers and staff much more fairly, and the animal welfare is frequently better too. I can’t afford to shop there often, but I don’t actually mind their pricing.
In Norway, this would be steep vs even steeper.
When I hear the "cheap" prices, I'm like "liar, no one can buy something that cheap"
When I hear the "steep" prices, I'm like "oh, so it was on sale?"
Hahah! Same, 3 pounds for the posh butter? So cheap!
Its rema 1000 Vs meny. Men probelemt er at de har jo bare de samme produktene
It is the same here in Canada! Very expensive even for our home produced maple syrup 😂
The UK has the cheapest foods in Europe when you compare purchasing parity, there's very few taxes on unprepared foods. Probably the reason we are getting like our larger American cousins.
@@cartoonhead9222 In my province in Canada (maybe across the country but I’m not sure), there’s no tax on unprepared groceries. Ie: fresh fruit and veg. But prices are way more than Europe or even the USA.
I am sure that it is the eggs that made that much of a difference in texture and taste. How bout a chicken soup recipe since it is winter or bruschetta would be a great one too. I think this is one of my favorite series that you have done. Love seeing the family too. Glad they are all feeling better.
Yep, the quality of eggs can make a world of difference in any cooking or baking. While out shopping, although I'll skip the really expensive eggs (like them), I will always buy free range eggs. They're defiantly worth that little bit extra (not only for taste, but also for piece of mind)
Had to leave work early because I'm feeling like yuck. Thank you for giving me something to smile about today. Be blessed ya'll.
This series takes on a fun twist after having moved from the UK to Norway, where I feel like that Lucille Bluth banana meme. The cheapest blueberries in the shop were like £7. I have no idea what anything is supposed to cost anymore.
The reason I love these kind of videos is you learn which ingredients really make a difference and which ones don't. So far I have learned that steep meat and eggs make a big impact but not much else. You get the biggest impact at a moderate price that way.
As a Canadian I appreciate you buying our syrup! Hope you enjoyed it! :-)
What a fantastic childhood you two are giving Chloe and Phoebe! I love watching your videos!
I have to say, I love this series! I'm happy family is better and all is well 🙂🙂
Cottage pie needs to be done! Also chilli con carne and like you said, you have to do a full roast haha!!
I would really love to see you revisit some of these recipes and mix the best cheap and the best steep ingredients to see if you end up with something exceptional!
Most things are made in the same factory, i worked for Tyrells and KP in Staffordshire, they all get bagged into supermarket bags from the same line, i bet the flour and so on is the same.
Just followed the recipe and "oooh stonkin" but I only used what I had in the cupboard so it was a mix of cheap & steep. Mrs R is asking for more.
I really love this series, and the comparison. It's so interesting to hear your comparisons on flavour. But it's not really a like-for-like comparison between some products. Because you're right, oil is oil and you're not buying some specialist option, it's just pure veg oil, and it probably is from the same field, the same factory. However, the additional costs for somewhere like waitrose are for better packaging, nicer store environments and arguably, better paid staff. And I happily pay more for that, and I'm lucky that I can. So it's not just oil vs. Oil 🙊
I totally agree with you. It makes a lot of sense. However. These days with inflation and the cost of living having gone up as madly as it has - knowing that there are cheap alternatives is honestly the difference between eating or going hungry for some
@@PriyaPans yes, that's so important, I don't begrudge anyone looking for the lower priced option, and it's good to know you can still get tasty options for less, and it's always good when the budget option is tastier!!
@@lovefromlila absolutely. I think we all look forward to times we can afford to be picky with brands
In canada, we make maple bacon cupcakes and doughnuts whenever syrup season comes around. Highly recommend them if you liked the maple and bacon flavours together!
Another great video! Ideas for steep vs cheap ... Trifle? Bread & Butter Pudding?, Macaroni & Cheese, Sausage Rolls
This might be my favorite series, Cheap vs. Steep, love seeing how each turns out.
full English breakfast will be a good idea also keep up the good work
He already did 😉
I've been calling our local Lidl, Aldi for years, so I can understand Barry's confusion.
The mainstream media dare not speak their names, simply calling them 'the discounters!'
*whispers* They are called Hofer in Austria, Italy and Slovenia! It's VERY hard for us to confuse them. (I was confused when I was in Germany though)
When they both came to Australia, I kept calling Aldi, Ikea which really confused everyone around me. In my defence, they're both cheap Germanic retailers that came to Australia around the same time. And I knew what I meant... but nobody else did.
I'm with Mrs B with the bacon! The crisper the bacon the more delicious it is 😍
Wonder if the eggs where different by weight? might well have influenced the ratios making the steep a little runnier.
This is a good point. By volume, they probably had 4 eggs in the rich dish. It surely would have changed the texture some.
I love pancake day! I used to live near Liberal, Kansas! They would run the race at the same time as the race in England and even compare the times to see who won. The rules were exactly the same also!
Cheap vs steep roast dinner would be epic
Barry & Mrs. B. Check the ingredients label to make sure that it is 100% baking soda in the cheap and isn't cut with something. If not, thanks for sharing another thing to look out for. NaHCO₃ = baking soda.
try using less butter in the pan when cooking your pancakes. I use melted butter and a silicone pastry brush to cover the bottom of the pan. Also once the batter is in the pan try swirling the pan to spread your batter around to make bigger panckes.
I wonder if the steep pancakes didn’t rise because the batter was mixed more? Mrs B was whisking very vigorously. Certainly the eggs could make a difference. I was hoping you would make buttermilk pancakes, which are my favourite. For the cheap buttermilk, you could use acidulated milk. With respect to baking powder, historically there was a great deal of variation in this product. I don’t know how much the brands vary today.
Most likely it was the flour. The cheap flour was self-rising, the steep may not have been.
@@FlesHBoX Actually both flours were self raising.
I think if you did a roast one, you should try to shoot for a smaller cut. Or go for something like a tenderloin instead of a full roast, since it's smaller and easier to cook. The really kicker would be seeing the difference for the vegetables and what not because I'm pretty sure the answer would be too expensive for no reason.
Love you videos, maybe you should do something with an instant pot some day!
I do enjoy this series.
Yay Chloe you are back in the videos after being upstairs for most of the portion of the video
Love the video….lovely family…great content keep up the great work guy’s 👍🏻
I've never seen cooking bacon cooked in oil before. Bacon has enough oil to cook it fine. You should try baking it in the oven. Turns out perfect.
I had that same reaction to the pancakes! Griddles are wiped with with oil and should not have standing droplets. That is why the color is wrong with the finished pancakes. That is just a plate of heartburn.
Same here! We have a Foreman grill that we do ours on (and sausages).
You grill pancakes? I wouldn't have thought that would work.
oven bacon is always too damn crunchy imo
This comment needs to be higher. Bacon is already so frigin greasy, who needs to add MORE oil to it???
This series is always so interesting to see the difference in price....
Waiting for your 1million subscribers for so long. Your content is so wholesome, you so deserve it!
Love this series!
if you want to be able to avoid reflections on glass showing up on film then you can use a polarizing filter for your camera lens barry 👍
I think food is cheaper in the UK than in the US in general. For a dozen cage free eggs it's like $6 here ( I don't live in a major city or anything). Pancakes for the win, always!
I’m in Memphis, TN and cage free usually run less than $4 a dozen, so I’m assuming it varies by location?
Love watching you together!
That was really instructive (as well as entertaining). The difference in prices of baking powder is mind-boggling - as is the price difference in maple syrup (can Canadians/New Englander Americans explain what to look out for in 'quality' maple syrup - us Brits have no idea). And it reminded me to get the ingredients in for Pancake Day.
So it's a big thanks all round for that.
'Quality ' syrup- as a Canadian I have no clue! We buy ours in jugs, in tins, in fancy bottles, etc. You can buy syrup from small farms, but most of the business in Quebec is treated like dairy, where they go from farms all over, to a central storage in barrels. The colours just designate how robust the flavour is but it's personal preference. Most of us but it in plastic 1L jugs haha
@@DeeDeeCatMom Many thanks. That was interesting :-) Thank you again.
Love pancakes they're versatile for any time of day and with other options added. Good video.
Chocolate chip cookies?..also I'm with Chlo...Easter eggs!!!
We have a wide swing of prices here on maple syrup as well. Mostly it is the amount of water in it. Less water means higher price.
Would really appreciate if you could show costs for the recipe/serving, I think it would be more descriptive of the difference in price. Great video once again :)
I really do wish you wouldn’t buy the cage hen eggs, you could get the cheapest free range and just mention the cost of cage eggs, if Mrs B is saying she doesn’t like using them, then don’t buy them.
Great video! The cheap could have been stodgier because Barry did whisk a little harder, that could have resulted in gluten kicking in. Pancake batter just needs to be mixed together. Few lumps aren't that big a deal.
I know someone who worked at a factory, and they'd have instant mash on the line going into plastic containers and being sent to Morrisons labeled for about 70p, and then the same mash, same amount was put into glass containers for waitrose labeled up at £3
I love how Mrs. B always does the steep tests and you do the cheap, You two are great together.
Could you possibly test what cheap items can be swapped and what can not to keep the flavor and the fluffyness... Best of both worlds?
Love when you and Mrs Barry cooks with you
The expensive would be great for special occasions
Could you do a steep versus cheap scones and sandwiches for high tea with of course tea
I was wondering for the millionaire’s bar what else can you use instead of corn syrup for the caramel. American version
I've said this before, but caged eggs really should not be included in these videos. You can get cheap free range eggs, and supporting the practice of caging hens by buying the eggs is really poor form I think.
I agree. I think comparing the free range eggs would be a better idea
You should try it with buttermilk next time, its what gives American pancakes that amazing fluffiness.
Another great video...A nice addition to these video's would be a third attempt using the best guess at a good compromise between the two lots of ingredients to give the best flavour/price ratio
Can I suggest something for St. Patrick's - like a simple Irish stew, soda or wheaten bread, maybe potato bread or colcannon? Something lesser known like a pastie (sausage potato onion and herbs battered and often served in a crusty roll) or fifteens (like a chocolate salami)?
welcome to Australia, i enjoy all your shows,,,
Making pancakes while watching yall make pancakes because it's the right thing to do
I'd be really interested to see if you could make a middle ground version while you had the ingredients as part of the video! Like with this one was it the eggs that made all the difference? Use the steep eggs and the cheap other ingredients and see how it turns out! Cheers Bazza
Always interesting these kinds of videos
Thanks Archie
That Pancake time of year again, already? Blimey.
Is the maple syrup grade B for both? Because grade A is more expensive and the colour is lighter. Also, bacon is the only organic product for this video?
How about bread? Either a loaf (whether it be in a tin or a plait, etc) or some bread cakes? Or even better still, tea-cakes? They're really versatile as well because you can eat them toasted or not, warm or cold, butter, jam...the list goes on! And it's the same recipe as bread all bar the addition of dried fruit. Maybe even hot cross buns on the run up to Easter? You've taught me something in the video too - I didn't know Billlington's did maple syrup until now. I might have a look for it when I next go to Sainsers.
Buttermilk pancakes are nice too. I sometimes make my own butter and use the resulting buttermilk to make either pancakes or scones. Home-made butter is a nice thing too - Kilner do a butter-jar with paddles that are turned by a handle similar to a rotary whisk.
I know someone who works in the factory who package seasoning and baking powder etc - it is based not far from where you live, and they confirmed that the exact same baking powder goes into both Waitrose and Aldi!
The cheap flower was self raising flower. Meaning it already had baking powder in it! Adding even more would make them raise up more..but also affect taste (like you noticed) :)
Barry , i love the videos . You and your family are wonderful together. I wanted to let Mrs B know that i am with her on the bacon but we don't get much lately as here in Wisconsin USA bacon is SUPER expensive right now. A typical pack of bacon has about 8 to 10 slices and right now the cheap stuff is $8 usd .Way out of my budget.
Love these video's!! Looking forward to this one! 🥞
I'd like something like "best of both worlds" - which ingredients should one pay more - I mean, eggs are obviously better to buy "steep", free-range, grain-fed hen eggs, with orange yolks - but would the eggs alone make the pancakes better? Would they be better made with buttermilk and baking soda? Is baking soda cheaper than baking powder? Are they better made in a blini pan? Cast iron pan? Griddle?
A little note to say that the price of white sugar and blond sugar can't fully be compared because white sugar will always be cheaper as they remove the molasses from it and sell it appart which is profitable for them. Vs blond sugar having molasses partially removed and brown sugar having non of it removed.
I've done that, looking for something in Aldi when I was in Lidl. Arrrrrgh !!!!!!! 🤪😜🤪😜
Here in Canada, the only bacon I like is Maple bacon. And it has to be extra crispy.
Can you try to find a good middle ground between these? for example experiment with cheap flour and baking powder but use expensive eggs etc?
What about trying to find which ingredients of the steep versions you can replace with the cheap to make really good somewhat cheap versions?. This made more sense in my head lol. And how egg substitute recipes?
I feel like with these videos it would be awesome to see a follow up where you make it with each ingredient you liked more from the cheap and steep side.
These are great vids.
Spagetti with meat sauce would be an interesting thing to compare!
I'm just waiting for the spring cleaning recipes, when Barry powers through his excess flour supply and the like by way of his backlog of gadgets.
These look great. I would love to see an American biscuits and gravy episode. Just to see what Mrs. B and the girls think.
Be interested to see cheap vs steep lasagne with a side of garlic bread. There's loads of differences throughout the recipes that would go well. Sauces, meat, fresh vs dried pasta. Pair it with a garlic baguette cheap vs steep too. Aldi's cheapest is like 30p, M&S have their top one at £3, 10x the price!
Laid up in bed with an awful chest infection. This had cheered me right up! Xx
hope you feel better soon
Sometimes the cheap and steep is literally the same item. Factories that produce the steep will sometimes run it into cheap packages to fill an order. Experienced this when I worked in an egg packing factory.
It’s not necessarily the reason for the difference, but I encourage you check out Adam Ragusea’s video about baking powders. There are some unexpected differences between products labeled as “baking powder” which could explain some of the difference in fluffiness of the pancakes here. Maybe…
They look good.. in my family, we like to put peanut butter between the pancakes to eat them.
LOVE "Cheap vs Steep"!!
I LOVE dipping my sausage and bacon in syrup, Chloe is right, it's delicious!
Paying less than a pound for ingredients? Cant relate. Here in western Canada for that same size white caster sugar your prolly paying $4. But I guess it depends on the exchange rate
As a French I feel quite confident when I say: you can have absolutely any filling you want with crêpes. Yes, even savoury ones. Bring on the bacon!
I tried homemade crepes (first time I had them period) and they were good!!! I need to make them again! I just need to remember who I got the recipe from because I don't want to mess it up
Maybe you could do roast dinner component's separately, like roast potato week etc. Ooo daulphinoise would be good
It's so nice to have you back, Barry! 😎
Thanks Jay, we appreciate the support
@@mrbarrylewis always, man! ❤️
Pancakes and bacon are very personal to people. When we were all at home I would put the bacon in the oven after a certain amount of time half would come out the other half would stay in another few minutes. I would do puffy pancakes first then I would add more milk and make the thinner ones.
cheap vs steep falafel would be a nice one to see!