Fluffy Jiggly Japanese Pancake Recipe DEBUNKING Tasty | How To Cook That Ann Reardon
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- Опубликовано: 25 фев 2021
- Debunking Buzzfeed Tasty's Fluffy Jiggly Japanese pancake recipe and experimenting to develop a reliable recipe that you can make at home.
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Recipe: howtocookthat.net
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Hi I am Ann Reardon, How to Cook That is my youtube channel it is filled with crazy sweet creations made just for you. This week I am debunking tasty's fluffy japanese pancake recipe and giving you a better recipe that you can make at home. Join me for creative cakes, chocolate & desserts, new video every Friday.
In this video:
*Sund00d I made tastys fluffy japanese pancakes and they were a SCAM • Video
*RachhLoveLife I Tried the "JIGGLY" JAPANESE PANCAKE from TASTY BUZZFEED... this was HARD • I Tried the "JIGGLY" J...
*Tasty Debunks Themselves I Tried To Make These Fluffy Japanese Pancakes • I Tried To Make These ...
*ETTV strawberry souffle pancake / 딸기 수플레 팬케익 / taiwanese street food • 딸기 수플레 팬케익 / strawberr...
*Tina Yong I Tried Making Japanese Souffle Pancakes 🥞 • I Tried Making Japanes...
*Naomi Jon my 24 attempts to make those japanese souffle pancakes • my 24 attempts to make...
*Taylor Woods I RECREATED THE MOST ICONIC PANCAKES ON RUclips • I RECREATED THE MOST I...
*Janice Fung I Tried Making the MOST DIFFICULT JAPANESE SOUFFLE FLUFFY PANCAKE! (Quarantine Cooking Ideas) • I Tried Making the MOS...
* Erwan Heussaff Japanese Souffle Pancakes | Attempting to Make the Most Difficult Pancake • Japanese Souffle Panca...
* Chow Hound How to Make Fluffy Japanese Pancakes • How to Make Fluffy Jap...
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Recipe details: www.howtocookthat.net
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Feel like binge watching? Here's some more of my videos:
DEBUNKING VIDEOS: • Blossom's Fake Video E...
200 YEAR OLD BAKING: • The 200 year OLD chees...
CHOCOLATE TUTORIALS: 🍫bit.ly/chocolate_chocolate_and...
DESSERT RECIPES: 🍨 bit.ly/how_to_cook_that_desser...
CAKE DECORATING LESSONS: 🍰 bit.ly/amazing_cake
MINIATURE BAKING: • Teeny Weeny Challenge ...
CLEVER OR NEVER: • CLEVER or NEVER? Kitch...
10 BEST recipes in 10 minutes: • Top Ten BEST recipes i...
HOW TO MAKE MACARONS & SNACKS: 🍩bit.ly/macarons_sweet_snacks
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Развлечения
Anne makes something nasty: makes Dave try it
Anne makes something good: eats it herself
In another comment Anne said she fed them to her boys (but you are correct that Dave didn’t get any)
That's what I was thinking...why didn't Dave get to taste and give a review?
Poor Dave so rarely gets tasty stuff 🥺🤣
She’s a smart smart women!
Such is Married life. (I think, I'm not married so I'm just assuming.)
The way Ann spotted that cooked pancake flip from like a single frame. She would be the most terrifying mum in the world. She'll spot your lie before you even think it.
She is a mom
@@johnreuschlein9265 and not a terrifying one that is for sure
@@xesphor1436 i think terrifying for kids trying to pull the wool over her eyes!
@@xesphor1436 mom is def scary to her kids. Ofc maybe not anyone else😂but she is to who it matters!!!
Ann: I'm four parallel recipes ahead of you
"Someone get Ann Reardon on the phone, that is a lie" made me absolutely LOSE it. That's exactly what I think every time I see some obviously faked food "hack."
When I first saw this recipe on tasty, I thought it looked too neat, almost like they had been cut from a sheet cake, and after watching Ann's video, I realise they probably did.
@@gonelucid Have you tried the recipe before? Has it worked if you did?
I was super disappointed once I saw this. I really enjoyed their Making It Big series, sad to see they do stuff like this.
@@spacebiggles the Tasty video was fake. Multiple people who work at Tasty have admitted to faking stuff for videos. Fluffy pancakes are real, and Rie has made them but the original video was 110% faked.
@@spacebiggles they do. dont stroke their ego. they're not paying you.
"Someone get Ann Reardon on the phone" is probably my favorite line on this channel ever
Lol mine too
It is iconic!
Yup that is my favorite line too
That was hilarious
It was hilarious 😂 I'm going to say that every time I have a disaster in the kitchen now 😂
Can we just talk about how Buzzfeed just debunked their own recipe by having their own producer attempt and miserably fail it? That's honestly the dumbest thing I've ever seen.
Probably for views, it’s really sad
people love to watch other people fail and what’s a better way to ensure failure than giving someone a literal impossible task 🙄
Way better then 5 minutes craft
Their cookie recipe is pretty good though! But I only use their written recipes on their recipe site
ruclips.net/video/j3thGBta-NA/видео.html
I really like how Ann anticipates how a first timer would be unsure of what to do, and covers it. There's knowing your audience, and then there's being legend. This wasn't just "How to cook that", it's adding new skills that will be useful to a budding cook, years on down the road.
I really liked the reassurance with folding in eggs, that it will likely take more than one go to really get it, and that it's okay to screw up.
Ann,this recipe is simply wonderful!! worked on the very first try, I ended up making double-size fluffy pancakes and they still cooked up wonderfully! I added a bit of vanilla extract and a few dashes of cinnamon for flavor, and they turned out absolutely DELICIOUS. I used them in a recipe where I replicated the Fluffy Eevee Pancakes from Pokemon Cafe Mix, and I couldn't have made a better choice! Your fluffy souffle pancakes were a PERFECT centerpiece for the recipe, my friend was thrilled with his delicious birthday treat and I couldn't have done it without you!!
this is so wholesome
We need tee shirts that say "Someone get Ann Reardon on the phone".
I'd buy one! Xx
YESSS
Ann new merch idea for you!!
@blv ?? Can't understand what you're trying to say
@@riaagrawal3480 Guess they are asking us to search "chill y'all" in the search bar on RUclips promising that it would somehow make our day better??? In other words - video promotion.
Turns skittles into charcoal: makes Dave eat it
Makes fluffy jiggly waffles: eats it herself
Justice for Dave!
Yes!! Maybe she shared with dave off screen 😂
Anne should make a prank video for April's Fool where she make the nastiest looking dish ever for Dave, but it's all fake and it's actually delicious.
I'm sure he gets to enjoy her cooking off-screen lol. I think Dave is OK.
Lol, I was thinking the same thing. Poor Dave!
Lol 🤣 Ann, you should read this!
Ann is just a beacon of positivity. It's small but ending a video with "you can do this" is just the sweetest thing ever.
Cooking and baking is so freaking technical, and i massively appreciate when someone knows this and explains accordingly.
Whenever I watch Tasty’s recipe, I read the comments. Trust me, the commenters will give you more tips and hacks than the actual video.
same here. The people in the comments are always more trustworthy than the video itself
Tasty used to be good, they used to put up good and honest easy recipes. Alas no longer.
Yes, my orange chicken sucked until I read the comments XD
Because people who are professional chefs or simply enjoy cooking can tell if something is fake (like ice-cream will never whip because they don't have enough fat amount). Most of these recipes lack in basics so much that Gordon Ramsay wouldn't find enough swears to tell how bad they are.
Very true
if there's something strange
in a recipe
who you gonna call?
ANN REARDON
Beautiful
Nice one! =)
I sang that! Fun.
I hear this comment.
There's something weird
And it don't taste good
Whose fault is that?
Tasty 's!
Also if your rubber spatula is older, make sure it is 100% free of any cooking grease. That will mess up the egg whites.
I always clean my bowl and mixer with a dash of lemon juice (or vinegar) and wipe it down well. Gets rid of any remainders of grease and does not influence the taste. I always get nice fluffy eggwhites, so I guess it works *shrugs*
@@snazzypazzy yup, any time I work with egg white the equipment gets wiped down with vinegar. Just breaks down any fat that might have been lingering from previous projects that could disrupt the egg white whipping up.
i'm pretty sure Ann debunked the oil thing, they whisk up fine even with a tablespoon of oil let alone just a small bit that might've been on the bowl, you're just wasting time..
@@shoes7899 better safe than sorry
@@ketaminepoptarts In that case, I hope you walk around wearing a suit of armor, just in case you get attacked by brigands.
My Japanese friend taught me these years ago...I make them regularly and have never used rings...I use a piping bag and fry them on low putting drops of water in pan and covering pan.
I feel like Ann is the friend that comes to you when you’re on the kitchen floor weeping, takes your hand and guides you through what ever you need to do.
This made me emotional for some reason
@@teresahowick5197 same
She is like my mom. It was my first time making waffles and after 3 failed attempts I sat and cried in the corner and I almost wanted to kill myself. Then my mom came in and taught me to make it a couple of times properly. Now I am a waffle master in my neighborhood.
@@adiyaroy0 ALL HAIL THE WAFFLE MASTER
@@adiyaroy0
ALL HAIL THE WAFFLE MASTER!
Man, she is like singled-handedly trying to fix the internet.
agreed
Her and "The King Of Random". Two channels that I trust with authenticity of content
And it probably won't work.
But let's just like the video, watch once more, comment, share, you know the stuff.
Just so the world learns to make fluffy pancakes. I think that's a good goal.
😂
The internet needs some fixing
You can also use Milk Powder instead of Egg White Powder. That also helps stabilize the egg whites and strengthens them (the taste is a bit better as well since it retains the milk sugars).
If you noticed the pan in the restaurant photo, at 8:04, that looks like butter or ghee, not oil, which would help with the fluffy texture, as butter is less likely to harden and crisp the pancakes.
Hmm, I'd have to try it but other thickening agent possibilities are Agar Agar, Gelatin, and Cornstarch. Of the three, the one with the least taste infusion is Cornstarch. It would also contain similar enough starchiness to maintain the consistency of texture profile.
I'm curious now...
They can be hard. When I was in Japan, nearly every shop used an electric griddle you can precisely control the temperature on. It's very difficult to do this in a regular stove top. A zojirushi grill does a great job with these, because it has easy settings to pick the right temp and it'll maintain it perfectly without getting too hot. You don't need cake rings. If you want perfectly round pancakes, you can make rings out of parchment paper and unwrap them off. Even without rings you can get good pancakes. It's all about the griddle. You're using the wrong tools people.
Maybe all the videos showing them don't need to do so instead of faking it.
Yeah. And the closest equivalent to that temperature-controlled griddle that most people reading this will have is... the oven, like Ann ended up doing for her recipe.
@@chrish42 the oven will cook the pancake evenly instead of providing directional heat, which is the key reason Ann's pancake is basically a failure if you have eaten proper japanese pancakes before...
@@ymmudtnuocca7798 To be fair to Ann, the video isn't really about making proper Japanese fluffy pancakes, but providing a recipe that viewers can recreate at home, which she did. So I wouldn't consider her recreation a failure when it provides viewers with the opportunity to make/try something they otherwise would never be able to try.
Electric stovetop wins again! VENGEANCE!!!
When the lady yelled "GET ANN REARDON ON THE PHONE!" I had this vision of Ms Reardon hearing the distress call, jumping in the Batmobile and coming to the rescue.
ah but would it be shaped like a bat or like a dessert? and if so which one? i think something with chocolate and strawberries as she seems to love both! ^.^
don't you mean the "Annmobile". hahaha.
- Gordon, it’s time. Get the Ann signal !
😂
When I read this I literally heard the transition sound from the old Batman show
Poor Dave doesn't get to eat the good stuff. He's over in the other video eating stir-fried banana peels.
Surely, Dave deserves to eat some fluffy pancakes! #JusticeForDave
I'm sure he did. His reaction just wouldn't have been half as entertaining. But he's a trooper, all right; most of that stuff wouldn't make it past my gag reflex.
@@melaniemather630 actually my boys ate them all before he got any.
@@HowToCookThat hahahaha they passed they boys test!
I came down into the comments just to see if anyone else lamented that Dave wasn't able to have tasty stuff. Thank you for not disappointing.
Like if you think Dave should get his own serving!
Reasons I love Ann: "I think you can do this."
Say no more bake mom, I'm on it
I've seen this video a few times and the dramatic music in the section with other RUclipsrs failing repeatedly is genius editing choice and adds a wonderful flavour to the video 🤣 Also Ann's unwavering curiousity and willingness to experiment never fails to impress!
the quality of ann’s channel is that she actually formulated a working recipe after debunking the others. incredible.
This is the best part for sure!
i agree
That’s why we love her
She also makes it simplified enough that almost anyone could follow her exact recipe and replicate her results. She is a food scientist at her core, though, so it doesn't shock me at this point.
I kind of miss the creative recipes! I hope she throws a couple of those our way too.
The tasty one looked more like a cheesecake than anything
This is the reason I trust actuall indie youtubers and not a company making yt videos
It did! It looked like they used a blowtorch on pudding of some sort.
Why is youtube not punishing those channels? Clearly trying to mislead people. It's fraud
@@sohailape Ann Readon already talked about it a few times in her other debunking videos
@@sohailape Exactly
@@sohailape she's actually done a super interesting video on how it happens.
You deserve the likes and comments for spending so much time and effort to teach us how to make these and for debunking these horrid fake videos! I love the truth and the food projects we can try at home. Thank you, and you have just gained a new subscriber!
Your debunking videos are the most entertaining ones to watch!
I know this is kind of a backhanded compliment, as your main style is showing us how to cook stuff, but these are just so cool, love how you debunk all the nonsense!
I'm really disappointed in Tasty for this. Unlike a lot of large 'recipe' channels they have ingredients and amounts and temperatures listed and actually show people making them without large amounts of obvious editing. While I don't assume that everything they make is going to be 'good' I tend to assume their recipes will actually do what they say the recipe will, over most other channels that they are similar to. But I guess I can't do that anymore after this. I'm going to be much more critical when watching Tasty in the future.
Yes, I believed them, watched the channel from time to time and even baked a couple of recipes from them. However now I don't know, what recioes to trust, because they might be fake and I'll just waste ingredients and money.
Makes me really sad since I enjoy Rie very much...
Same here, I'm a little disappointed as well. I trusted you TASTY!
Yeah it's a shame, I really enjoyed tatsy and thought they'd be more truthful about their stuff.
I haven't really trusted them ever since they started heavily advertising their cookware and hotplate. They did recipes with their inferior hot plate that were very difficult to replicate yourself since it never got hot enough to do what they did on camera.
Also shocked Rie's recipe was bunk but considering they failed at it 4 times *with her there* assisting someone you'd figure they'd update it so it's more reliable.
What i want to know is why literally any recipe treats this "stabilizer" secret ingredient like it's classified war information lmfao
The same reason KFC refuses to let anyone know what their herbs and spices are
@@DeathnoteBB thats so dumb bruh, ok for like a corporation i would understand (their entire marketing is bound to that "ultra secret"), but some rando baking stuff online or a little bakery, gtfo my face with that bull lol
@@MegaBlair007 right? Even more so when you're making recipes for people to follow. If anything, withholding that kind of stuff is detrimental to your channel. People try, see they can't do it, and think the recipe is bad. They don't come back for more, and look elsewhere for their recipes.
@@k.v.7681 Yeah!
Trade secrets, probably. Bakeries don't want people knowing their exact ingredients, since then other places could start selling the exact same thing and potentially cut into their profits. Recipes also aren't copyright-able, so that probably leads to secrecy about ingredients/proportions of ingredients, too.
But a channel that presents itself professional like Tasty really shouldn't be giving out faulty instructions.
There are many excellent channels on YT, but yours is the first one I've subscribed to. You're really great. Your content is wonderful and helpful and interesting. Thanks!
My family and I love you, Mrs Reardon! I hope you continue to treat your viewers as you do your family. Thank you for all your hard work and passion for cooking/baking and education. May God always bless you.
Buzzfeed had their employees try this recipe knowing it was faked, and brought in a chef to gaslight them about their failure. Wow.
Buzzfeed is 90% gaslighting and lies for profit.
They literally spread blatant lies because it is profitable.
Yep, sounds like Buzzfeed.
@@littlemods140 what surprises me is they face no legal consequences.
@@SergioLeonardoCornejo well if you take a look at some of the other popular channels on RUclips *cough* 5 min crafts *cough* , I wouldn't be surprised
@@Dark_Detective So, there's no need for their videos at all.
Terrible recipe: I'll let Dave taste this.
Delicious recipe: I'll give this a taste test.
Thank you.
@@susanzhou7499 And so what? Did you call out every other 'stolen' comment since you said it's from a 'buch'?!?!?!?
@@susanzhou7499 you're *
@@susanzhou7499 I think a lot of us just had the same idea... I just happened to see this one before adding mine at least.
Dave: where's the food for this debunking video?😶
Ann: oh I ate it to see if it was safe for you 😋
Dave: 😥
Folding in egg whites, such a part of my childhood! I learned that so early, they're a big part of Portuguese desserts, I think it fascinated me, the little cloud things, so my mom taught me and I'd always do that part. I can't cook, I can't bake, but I know how to fold in egg whites 😂
Meu deus desculpa pelo comentário de quase 1 ano depois mas fiquei tão chocada de ver uma pessoa portuguesa nos comentários da Ann 🥺
I cooked breakfast in a restaurant for years and I just knew there was no way they were cooking those on a grill or pan. We sold a ton of regular pancakes that were fluffy, not that fluffy but still fluffy, and I know that in a pan, the bottoms would burn, or at best be too tough. Thank you for making this video. NOW, I'll try to make these
On Who Wants To Be A Millionaire, one of the life lines should be “Phone Ann Reardon”. She would not only give you the answer; she’d make an entire video explaining the history behind the answer, all while whipping up some celebratory cakes!
Yes I think that too and i think it will be so fun
scratch that. someone should just give her a show of her own
@@oferarubas yes yes she definitely deserves it and the lifeline
hell yeah
Dave might join in and do a presentation on the background of the answer in question
why can’t the world be full of people like Ann who doesn’t lie about her recipes
@Rebecca Seung actually because it doesn't make enough money ... you know capitalism and so on
Because she is good at her job and cares about the people who watch her videos to learn and be inspired.
@Rebecca Seung I think it's more the overall goal of the companies these folks work for. They just want a flashy video people will watch so they can collect ad revenue. They only care about total views and ad dollars.
Ann cares about cooking and people.
Bc Pandora opened that evil box
Because money . People love money
Amazing video! :D amazing explanation loved how you started with the struggles of other viewers and then explained the commercial successful recipe finally arriving on an easy to follow home recipe:)
Alvin Zhou has a brilliant recipe for these on his RUclips channel. He uses like a small saucepan and actually bakes it in the oven.
The original tasty video was by him too right..
@@nandita6487 No, it was made by Rie.
Dear algorithm, this is the stuff people should be seeing! No lies, informative, entertaining, calming
we need to share this video to increase views! its also up to us! 👍
*calming* ?
@@thecatgirl9568 Yep. Calming. Relaxing. Not-panic-inducing.
@@editornia PEOPLE WAS PANICKING AND OUTRAGING THAT BUZZFEED BACKSTAB THEM
this was actually in my recommendations
“LIES! LIES, SOMEONE GET ANN READON ON THE PHONE!”
Time stamp please
@@226-surabhipriya3
At the very beginning, 0:44
Reardon*
For a second I thought you were calling Ann out for lying XD I correct myself on the second read trough.
😂😂😂😂
Your videos bring me so much comfort, it’s so good kkkkkk
Lots of love 💝
Hi. I followed you from the beginning... but I'm back now! So glad to see you're still going with your channel!!
Microwaved yogurt? "Husband, come here and try this out!"
Perfect fluffy delicious sweet pancakes: "Let me try them myself"
Haha, I’m sure Ann made lots and gave them to Dave and their kids!
We need a video of Dave just eating nice food
@@amypattie7004 yeeeeeesss
"Why won't you just try it? Eat it. Eat it. Just eat the gooood foooood."
I feel so bad for all those people who felt like failures when really they were victims of internet trickery. Thank you Ann for demystifying and debunking impossible looking recipes!
Same. It’s so frustrating when messing up a recipe.
Yeah that'd trigger depression, you can tell that poor Asian girl was feeling depressed. I hate recipes that lie. I always leave a negative comment when its like 2-3 x longer than advertised, its just unacceptable to lie like that just to get clicks/money.
I actually really like tasty (and ofc htct) because when i was little, i saw the 2 ingredient souffle, and i lovvvvved it, and that's where my passion for baking started. Recently, i have made their matcha macrons, banana pancakes, pizza, and a few more! Also, if you check the reviews, have has lots of tips, so you can see if it works, and if you want to try it.... but i guess they aren't all great
she put too much mixture on the ring mold and high heat, my family makes this cake every sunday, low heat , less egg mixture and long time
Wow thank you so much for how you explain everything for us! Love your videos
I have made the pancake recipe you created, Ann, and they came out WONDERFUL! I'm glad I attempted your recipe before the Tasty recipe. Yours was a success, I could see myself throwing a pan across the room with the Tasty recipe, not going to lie.
Ann: *tests "food hacks" that don't work and makes Dave try the results*
Also Ann: *tests a food hack that doesn't work and shows you how to make it work, tastes it on own, no Dave in sight*
Ann...LET DAVE EAT NICE FOOD. lol
😹😹
My thoughts too when she said 'taste test' and it didn't cut to dave 😂
That is what I said. 😆
I was also waiting for Dave and he never came😂😭
exactly my thoughts after seeing end
0:45 the fact that Ann Reardon is the first person came to people's mind when debunking food recipes make Ann Reardon officially the Dessert Avengers.
Dessert Avengers 😭😂
Dessengers??
Sunday: Someone get Ann Reardon on the phone, that is a lie!
Ann: Hold my spatuala.
Anne Thank you for being a bacon of light and truth I don't understand why channels are on channels are allowed on RUclips or any other platform that don't do anything but spread lies or untruths! Thank you for being uncompromising and yet so pleasant and fun to watch You are one of my faith channels ever
When Tasty turns over their ring moulds, you can see for one split second that the entire pancake is runny and it probably poured out everywhere, but they quickly cut the shot. The deception is real.
Tasty using 5 minute craft tricks, so bad 😑
That made me unreasonably mad
Someone hold me, I feel betrayed 😭
cute monster trucks ruclips.net/video/pX9rtQovsyY/видео.html
I saw that too.
Ann: cooks recipes found in the internet made with raw meat, rocks, insects and sulphuric acid, gives them to Dave to taste.
Also Ann: cooks recipe of her own, made with carefully chosen ingredients to get a good texture and flavor, tastes it herself.
Anne should make a prank video for April's Fool where she make the nastiest looking dish ever for Dave, but it's all fake and it's actually delicious.
@@vukkulvar9769 Adorable! These are exactly the kind of pranks I want to see.
Justice for Dave!!
Maybe Dave was away when this was shot. He sure missed out.
@@vukkulvar9769
I'm thinking insects made of jelly, and dirt made of brownie crumbs?
"Somebody get Ann Reardon on the phone that is a LIE" 😂💕
Anime with Alvin got it to work too! Appreciate all these legit channels who show us recipes that actually work, and Ann is my fave of them all 💕
Gotta appreciate how she makes Dave eat garbage all the time, but when she makes some bangin' pancakes, Dave's not around for that.
My working theory is that she only tests out the garbage when she's mad at Dave for something.
Poor dave
i bet she just cooked some more after the video for him as i doubt he would like some half eaten pancakes haha
She gives them to him and her kids off camera, it's just not a funny goof when they taste good, as soon as she photographed it I'm sure they ate it up
That was my first thought. I was hoping Dave would get a taste on camera to make up for all the gross ones.
That tasty recipe seems like it's set up for failure. A small bit of water in the pan would go a long way to steam the Pancake as well as having a stabilizer. Stabilizer is key.
Just watched your video from food wars someone linked here. It was very cool.
Eeyyyyy. It's the guy! I'm always a little thrilled when I see a creator I watch in another creators comments.
woah hi
I forgot you already made Erina's pancakes on your channel.
Ayeee it’s the one and only CHEFPK
This is wonderful, thank you so very much for making this actually accessible for the rest of us!
Thank you so much for taking the time to debunk the recipe. I really thought I was the only one that couldn't do recipe.
"Get Ann Reardon on the phone!" Yeah, I think you've officially 'Made It' now.
*why is your icon a dog ass*
Finally the Tasty thing is adressed. I'm tired of people saying things like "they should open a restaurant!", because they have no culinary background.
This also causes some people to think they can't cook because when they follow the recipe, the result isn't the same. Tasty is not like So Yummy or 5-Minute Crafts, but it still has a mold that you find in these two.
Tasty is like... Kinda a content farm, but they try to market themselves as legitimate channel.
@@MedievalSolutions Well, but Who Knows, right?
@@vrldf8181 pretty much.
They don't need a restaurant, I love the recipes I've tried from them but they don't need a restaurant. who the hell says they need one?!
@@imaniscott8535 Need isn't the word.
“Go away from here!” I have had that meltdown in the kitchen.
I would really love to see Dave attempt making these fluffy pancakes how made the macarons. The video was amazing and I would love to see something similar!
I tried Ann's fluffy pancake recipe and I was successful on the first attempt (and I didn't use baking powder). She's truly a magician in the kitchen and very good at explaining how to do things. Thank you Ann!
She has, by far, one of the best RUclips channels! The amount of effort and research she does for every video just blows me away. Very impressive. 👏
@@miranda13c seriously! I don't even consider myself a home cook or baker, I get in the mood every few weeks and cook & bake for a few days but I always love her videos!
the only issue is what she made is not Jiggly at all...i made it by her recepy too and don't even look or taste one ....just saying as person who had actually eaten Fluffy Jiggly Japanese Pancake
@@miachan7925 To make them jiggly I'd assume you'd need some kind of commercial stabilizer, like she mentioned.
@@miachan7925 did you have stabilizer? that maybe is a key ingredient
I couldn't help laughing but I feel so sorry for the girl trying her BEST to make the pancake recipe work
Unf...
lol yes! her name is naomi jon (hopefully i spelled that right) and she makes AMAZING content
Is it normal to thirst over the profile picture of a guy on a random youtube comment
I would love to share your videos to my friends and siblings who don’t speak english. It is already great that you have english subtitles in your videos (thanks Dave !), would’ve love to translate some into French.
Oh, thank you!! I've just discovered you and I immediately subscribed! 👏
when Ann throws shade: actual evidence supporting her arguments and not just brain dead drama
Tru
a rare trait these days
NO not that tea picture again
donot underestimate shade my dear friend
Then that's not shade
“Someone call Ann Reardon” 😂😂😂
This women deserves every one of her 4.57 million followers.
She deserved more subs and views
58
Who wouldn't follow someone who makes good content worth watching
4.58
@Ama Mui take a look at 5 minute craps they just rearange the order of the video, use a clickbait thumbnail,add a title and repeat
Ok, this is officially the best youtube channel, I didn't even know I like baking videos, now I am getting my first mixer to start doing this weekly.
I’ve been watching you since I was 8 and now I’m 13 still love you so much!!!💜
I really appreciate Ann going out of her way to debunk and teach us recipes.
Her kind of integrity is a real rarity these days.
@@melaniemather630 Agreed
Seriously, she deserves so much happiness and love. She does so much research to make sure people don’t fall victim into trying these videos that have no disclaimers or warnings. ❤️
Hearing Ann Rearden say “You can do this” is all I need to get out of bed in the morning.
Let's all set that as the audio on our alarms.
@@adiposeNarnian that's actually a fantastic idea 🌼
First time watching this video, I appreaciate the methodical approach to it. Thank you very much.
I broke down looking at the "breathing" pancake. Ann, I love your humor. You're amazing!
"someone get Ann Reardon on the phone" is my new catchphrase
Absolutely
Can we appreciate that ann does all that debunking and she helps us in everything thankyou ann
ikr!
Your name and profile picture is everything 😂😂
Ty Ann !
Tru
Thank you ann!
I had my FCS students make these and they loved them. The flavor and texture was great and every group was successful! I had tried to make the Tasty video recipe and had a huge mess! I'm so thankful for you!
Now, could you please figure out how to keep my meringue topping from weeping? I've tried every hint out there!
my solution is to eat the meringue IMMEDIATELY - solved!
Oh wow, your recipe makes them downright simple (I’m quite used to baking though)! Definitely seeking out some egg white powder this weekend!
I wish you had let Dave do the "taste test". Poor thing has to eat all the fails, he should get to eat the successes as well. :)
😂😂 Oh man, poor guy!
*GOOD FOOD FOR DAVE!*
@@madtabby66 #GoodFoodForDave
@@madtabby66 I kinda want them to make that a merch shirt or mug.
Even funnier because there are six Davids in my family.
@@AlexR2648 better.
The way Tasty's pancakes look is clearly meant to be based on the pancakes from a Japanese coffee chain called Hoshino. The thing is, if you look at their menus, they specifically call them "clay oven cooked souffle pancakes". That said, I found a video from a japanese TV show of someone from Hoshino showing people how to make it and they suggested that they could be made like this in a regular pan. Having a (very!) quick look at japanese youtube videos on how to cook these, they all seem to recommend using store-bought pancake mix (usually called hotcake mix in Japan). I looked up the ingredients for one of the famous brands of this (morinaga) and it contains soya lecithin and sodium caseinate.
Possibly anyone who lives near an asian food store might be able to get this style of japanese pancake mix, and will have much better luck trying the recipe. They usually have pretty easy to understand picture instructions as well, or you'll be able to find a translation online, or a video to follow along with.
And also, obviously this won't be on the cards for anyone right now, but anyone who does visit Japan in the future, definitely try to go to a Hoshino Coffee! and if you want ones more like the style Ann makes in this video, the chain called Shiawase no Pancake (literally "happy pancake") is my favourite.
Hell you could probably even use a phone app to translate it!
I’m loving reading all the helpful comments from Japanese viewers! I might just try to find some, I have a few Asian food stores near me.
I seen videos of Japanese or Korean channels on here just scoop all ingredients onto the pan with an ice cream scooper. I tried that and its much easier in my opinion that using a mold. I know people want that perfect shape aesthetic, but I'm a hungry girl hahaha. One of them used basic flour instead of a mixture and that worked for me since a Japanese market isn't close to me and I only go there to pack a load of things for a special dinner like sukiyaki.
@@reanimator6217 yeah it's definitely much easier that way, and it's how a lot of cafes do them too. Hoshino is the main place I know of that specifically does them in the ring like this.
Also, just for avoidance of doubt for all readers, I'm not Japanese, and don't live there at the moment, but have in the past.
@Juno Okubo chill out. Why u gotta bring that negativity in here? If you don’t like Ann you don’t have to watch her. God forbid she not read every single comment on every single video. She has a house full of boys to raise and high quality food science videos to make.
“I can make it look alive”
*Pancake breathes*
I was almost crying…
I tried making these and it was abysmal - so glad I found this video
I make these often, here's the discrepancy in Tasty's souffle pancakes. their batter is runny. they either put too much liquid (not that there is much to begin with so I'm not sure how that got messed up) or they didn't bring their eggwhites to stiff peaks nor did they gently fold their eggwhite peaks with their yolks properly, something tells me that they overmixed in that aspect. another issue is that the consistency of your batter after gently folding yolk and egg whites mixtures should be akin to slightly whipped frosting (air and air pockets are what make it rise when cooking). if it's too wet it will never do that because it's too heavy and will take forever for the liquid to dry up making it dense when finished. there's also no water in the pan; contradictory to the last sentence you need water in small amounts to create steam. a dry pan even with oil has a limited lift and almost no circulation meaning its stagnant heat (think of flying a kite in a hot dry environment without moving air), you won't get much of any lift and it won't expand enough air pockets in your pancake. water will turn to water vapor which is lighter than stagnant unmoving hot air so it would rise, lifting it from a heat that is heavy to a cooler and lighter climate meaning the air will rise through your pancake and circulate the condensation with that lid you have on. also please use a piping bag for easier distribution of the batter or make one out of a plastic bag and cut one of the bottom corners and twist the top of the bag. dozens of people often forget its the easiest method given that you'd have to scoop your "frosting-like batter" making it fold or mix more, removing air from it; piping it means less disruption of your batter and you can continue making more pancakes or adding more batter to the piping bag.
ingredient list
3 tbsp flour (27g)
1/4 tsp baking powder (2g)
1 tbsp milk (15g)
1/4 tsp vanilla extract
2 eggs(Size M)
2 tbsp of sugar (24g)
1 tbsp of corn starch and/or potato starch (7.5g) (experiment your preference of ratio of both if you'd like. I normally do 1 tbsp of each but so long as there is at least 1 tbsp minimum in the dry mix put in then it's fine. I tested the difference and it helps retain its fluffy nature when plating and eating more than without it)
#1 - make sure your dry ingredients are sifted well, especially your flour and baking powder; add vanilla and milk to dry ingredients. separate your egg yolks and egg whites into separate bowls. add egg yolks to the dry ingredient mixture and mix well into your egg yolks and check for lumps.
#2 - in the separate bowl you then with an electric mixer (mixing by hand will take a long time) you whip your egg whites (make sure your egg whites are room temperature for faster results) when egg whites become foamy white start gradually incorporating your granulated sugar till it creates stiff peaks #2.5 - add your sifted corn/potato starch in this stage ***DO NOT OVERMIX*** (peaks are a visual representation when your eggs whites stiffen to the shape of a mountain peak, generally there are different stages of peaks but to simplify the more your peaks retain their shape without sagging the stiffer it is considered. your eggwhites are overbeaten if they are clumpy or grainy afterward so do not overmix).
#3 - take a quarter of that egg white peaks that you finished with and use half of it in for the egg yolk mixture and whisk until fully incorporated to a slightly loose icing consistency (make sure it's not runny or the batter will not hold its shape in the cooking process).
#4 - (crucial step>>>) take that icing-like egg mixture and pour it into the other half of the unused egg whites peaks and ***SLOWLY*** fold it into the pancake batter. you will know it's finished once the color becomes a lighter shade entirely and/or the consistency is almost near a slightly thick whipped frosting.
#5 - at this point, you will need to a piping bag or make one using a large ziplock bag; here's a quick video on how to make that that ruclips.net/video/uEiFoAfoUMg/видео.html proceed to pipe your batter into the bag
#6 - you can make a cylinder mold using parchment paper 12 inches long (30.48 cm long) and 2 inches wide (5 cm wide) and tape it together to create a 4 inch (10cm) ring (about the size of a standard mug) but if your new to this recipe i highly suggest you don't use one at all as a practice for understanding the cooking process.
cook style used - pan stovetop:
#7 - in a medium or large pan preheat your pan on medium and then IMMEDIATELY drop it to the lowest setting your pan temp should be in the range of 170C/338F to 180C/356F give or take your stove (you will be cooking on the low setting but medium will bring your pan up to temperature faster so make sure to wait for the pan to settle in temp).
#8 - lightly oil pan (neutral oil or pam) and remove any excess with a paper towel until it's a light even film coating (avoid oil droplets from forming as the oil as it will saturate the pancake; its only needed to prevent burning and lifting from the pan.)
#9 - using the piping bag and make a small pancake size about the width size of about 4 inches (10cm) diameter wide (about the size of a standard mug) (start with 3 pancakes in a pan for first-timer of this recipe and/or manageability purposes). you will then take another squeeze of batter but make it slightly smaller than the original and carefully stack it on top of the already placed batter (repeat the step as desired but make sure to not exceed the height of the pan the pancake will expand in volume later). for those with a cylinder ring, you pipe the batter while your cylinder ring is in the pan and do not exceed the size of your cylinder ring and then smoothen out the top for even rising (pipe 3/4 up to 5/6ths the height of your cylinder, its about the standard people put into the cylinder).
#10 - put 2 to 3 tablespoons of water into different areas of the pan and immediately fully cover your pan with a lid and leave it untouched for 4 minutes give or take your stove (use a timer). (this will begin the process of steaming to aerated pancake and expand) (must be a correct-sized lid, if its too small the air will rise out the pan and not circulate the pan fully).
#11 - remove the lid and check how well done they are; you can tell they are done once the top of the pancake stops sticking to your finger, it means they are firm and solidified and nearly finished and can be moved.
#12 - once complete remove the lid carefully flip your pancakes over. without the lid, cook the top side on high heat until you have your desired darkness (preferably try to make them the same color on both sides but that's an opinion by most people I personally cooked for) (press down pancake gently with a spatula if needed to brown more surface area if desired)
#13 - remove parchment paper ring mold if used. your pancakes are now done.
Personal notes: the common practice of steaming items in cooking is not properly utilized in baking (or not enough) so if you bake it's good to have this info. lookup tutorials as it can give your food or baked goods some volume. always make sure your water/liquid content is not exceeded of your cooked or baked good or it can very well deflate food do to the unvaporized water which has weight and can oversaturate and/or soften/sag undesirably so trial and error is needed. i picked up a lot of Japanese and Korean cooking when i took in a boarding student and was reinvited back to japan as a thank you present for their graduation a souffle pancake was the first thing i was taught. a lot of my living style now is more open and minimal similar to single-person living apartments in Korea and Japan for space-saving and cost-effectiveness purposes since i have younger siblings with lots of toys. having to be what is essentially a temporary adoptee sibling it gave a lot of perspective to health and food compared to the US as many items are preserved with a lot more additives where japan uses simple repeatable ingredients from the same raw food or food groups with naturally occurring preserves (example: Sake an alcoholic drink that can also be used for cooking is made from rice and Mirin is a sweetened rice wine similar to sake with increased sugar content but lower alcohol content kinda like corn syrup but less dense and the process to create both is closely similar). im grateful that Japanese foods are a lot more accessible than people realize as it takes practically little prep time and the complexity of dishes are just using the same simple ingredient on repeat but using variations makes at-home cooking a breeze on even the tightest of budgets. i will say for people of impoverishment you'll take interest in Korean and Japanese food for pricing, ease of availability for ingredients (for most; not all products) and the amount of food you can make in rapid succession and little error (please take note of salt and sugar content in Japanese and Korean cooking, as for some reason Japanese and Koreans like to add extra sugar to many dishes so greatly observe a recipe's contents as their health habits are different). wow that was a lot, i spent like 3 hours translating nearly 40 of my taught recipes and this feels like an essay report on top of my regular daily tasks. anyway, i hope you enjoy the recipe and extra context help for making your own pancakes.
Underrated comment.
Very helpful
Are you a food scientist too?
@@stellasoleclark5586 part of my culinary trade education in highschool requires a test on culinary science. It's pretty handy cause the you can pre determine how your food cooks in case you want to make your own recipes and if you need to adjust then you know what's most likely gonna happen per what the job the ingredient is designed to do. This works well for me cause I have basically no sense of smell. I can only smell through some form of heating process to flare and shift enzymes to produce a high fragrance that my nose picks up. (Example: I'm highly allergic to peanuts but if you put it in front of me my allergy won't alert me cause my nose senses don't pick it up meaning I could be having a reaction without even being aware unless a physical sensation such as bloating or a rash occurs. If you heat up the peanuts it may be strong enough to trigger my nose senses)
You are amazing! I want to like your comments a thousand times so it can get to the top for everyone to see it. Do you have a food blog? You could start it with your knowledge. I am sure it will be a big hit!
Real talk though, it's RUclipsrs like Ann Reardon, JunsKitchen, Entertaining with Beth, Rosanna Pansino, & HidaMari Kitchen that should dominate the culinary side of RUclips. Clear, repeatable steps, with professional tips, and minimal editing, make these guys such a delight to watch and learn from.
EDIT: holy crap this comment thread blew up. Awesome additions guys. Keep this momentum up by spreading this video in all of the respective subscriber communities.
#CreatorsNotFarmers
Add claire saffitz dessert person to that list and you are correct.
Yup!
Add Cooking With Dog and emmymade to that list! :D
@@laartje24 except for bon appetit is so bad and uber racist, also claire isn't even That good she can't even temper chocolate and always has someone else do it (it's hard if you've never done it but she's been in the business for years, I got it right pretty much second try)
@@kittymarie397 For the record, she left Bon Appetit. So did Sohla El Wayly, Gaby Melien, and a bunch of others around the same time after a lot of the race issues got brought up.
There is no "jiggle" tho. But the success of your recipe is so satisfying, I'll try to find time to make it one day!
This reminded me of the crockpot pancakes my mom and I made together. They're basically just loaves of bread but they were still good with syrup!
She will probably never see this but your channel is so wholesome. Like it makes me miss my mom wholesome. Love you guys :)
No one cares man
@@littlemissemila1818 well damn
apparently you did to reply. I just wanted to comment how much i like the channel damn
No the guy who wanted likes. people shouldn’t advertise on others channels it rude
@@kokonutnut5709 pretty sure he meant the bot
WHY DID THEY DO THAT WHEN THERE ARE LOTS OF JAPANESE CHANNELS WITH (double caps) NICE AND EASY RECIPES???
Yes! I also got the souffle pancake recipe from the many jp cooking channels and just pick one of them. It's easy and a success at first try, well except that first pancake that got burnt because it's too hot even with lowest heat setting that I had to put an aluminium sheet thingy on top of my stove so it's not a direct heat to my pan.
I had two goes from a japanese channel and the first go worked really well, and rhe second I stirred too much, but it was still fluffier than the average pancake and tasted really good
The Korean ones are good too!!
Because people are dumb and want to be lied too. When I want to make cake, I go to channel like Hinomaru cook TV or other Japanese. They look more professional and even easier
Where's your video to prove your point? And what did you use as a stabilizer? Because no egg white recipe will make the same quality without some form of stabilizer.
I never knew I wanted fluffy pancakes! But now if I do I know I can. Thank you Ann!
"someone get Ann Reardon on the phone"
Sensible.
When there's something strange...
In your recipe...
WHO YOU GONNA CALL?
@@Wolf6119 ANN REARDON
To me, it’s REALLY obvious that they cooked a larger, stable pancake and cut the smaller ones from it.
Tasty is infuriatingly deceptive.
Tasty is a joke, every recipe involves chocolate, Nutella, or is so sweet you need to get your leg chopped off due to diabetes by just looking at one of their scams.
Just browse Serious Eats, they have some really good stuff
it even looks kind of like a meringue cake not even a pancake in the tasty video
@@pleepler that, or it's a recipe of 90% cheese
I came for the pancakes but subscribed because of the hacksaw. I can't wait to discover the rest of your recipes
I used your recipe, Ann, and made these while my mom was staying with me briefly. She adores them! To the extent that when we finally get a chance to do Mothers Day, this will be dessert. Mom even had me order powdered egg whites for her.
I love how people have started going "Call Ann Reardon!" because it's what I do whenever I don't succeed in doing something in the kitchen hahaha!
When she actually makes good food she eats it herself without giving it to Dave.
Lol, yeah, was thinking that! Poor Dave. I'm sure she gave him one to enjoy off camera though
Poor Dave 😂
I was looking to see who else was disappointed that we didn't get to see Dave enjoy it. Cheers everyone.
Ann, you truly are a wizard in the kitchen. I am thoroughly impressed with your recipe!!
Tasty's recipes usually work for me, this one never did though and I thought I was doing it wrong this whole time! 😅 Thanks for another helpfull video Ann!
One of my favorite things about Ann is that she notices things people commonly wouldn’t. Her investigate skills are so good!
if you like debunking fake videos, try captain disillusion's channel.
Another thing that she might noticed in the video is that the lid was dry (there's no steam from heating it)
YAA
I thought the same thing. I’d have never noticed, lol.
@@Metal_Master_YT If you can handle the disillusion, that is.