Make buttermilk pancakes. No beating egg whites involved. Let then sit for 20 minutes or so after mixing. The baking soda and acid will give a great rise.
Your pancakes looks delish. Here's my tip; Beat egg whites to a peak then gradually add your sugar a tablespoon at a time slowly. When you think your egg whites are stiff enough dip the tip of your finger into it and rub your fingers together. If it feels gritty you're not done whipping. Hope that helps.
I love how committed you are to make these pancakes =)) I made these before, and after 2 attempts I learnt that in order for them to hold the height and the fluff is to cook them for longer amount of time and lower heat. For my stove, I cook them at low heat and about 7 - 10 minutes per side. And I dont add melted butter to the mixture as it tends to weigh down the air bubbles
Thank you thank you! That’s very interesting! I’ve made them a bunch of times after making this video, and I seemed to have figured something out that works better. For me, I think it’s how quickly I can get the pancakes onto the pan after whipping the eggs.
I really like cooks illustrated recipes in general and their best buttermilk pancakes in particular. When I do it right (no over mixing, let it rest 10 min after mixing batter) they come out fluffy but more importantly they taste utterly fantastic. And this recipe relies on baking powder and not whipped egg whites so no need for the power tools.
Add a few tablespoons of carbonated water at the very end and let it sit for several minutes. I use this trick with box mix and they are always fluffy.
Mad respect for the multiple attempts! I usually get pissed and say fuck it and am DONE! Watching your struggles and how you push on and keep trying is inspirational. I tell everyone I know to watch your channel to understand my frustrations in cooking! Jamie, you are my kitchen spirit animal!!! 😂
They look good! But also, don't overmix the dry ingredients, the flour should be folded in just to the point where it disappears - no more! You don't want any gluten development as that will prevent the egg whites from giving that extra lift after they've been added
I am confused by this comment. Gluten development requires moisture. If you are just mixing dry ingredients (example sifting them together,) where's the problem?
Hello. You " crack" me up. But seriously...love your content and look forward to seeing more. Suggestion...if you put 3 to 5 drops of water in the pan, it will help
I watched an episode of Ann Reardon and appearently the secret is to stabilize them with eggwhite powder and finish them off in the oven. Have a look at her video. :)
Great job man and very witty. I'm not a baker so no tips on this one. That said, I thought your final attempt was pretty edible looking lol. Maybe wait a bit longer on the flip...
It´s all chemistry, is what they said in pastry school.... That recipe has some errors as well. The meringue has to be really stiff and dense at the same time. Too much baking powder, that is why they rise but shrink. Switching to oil can help the mix. Add some water to the pan next to the pancake so it steams. long slow cooking with a lid. this recipe is better: www.princessbamboo.com/how-to-make-fluffy-japanese-pancake/ If you wanted to get the reeeeally high "commercial looking" pancakes then you need a buttered foil ring, that will do the trick. I can recommend you checking as well: ruclips.net/video/Cqh-KKlauMI/видео.html and: www.chopstickchronicles.com/extra-thick-and-fluffy-japanese-style-pancakes/
@@antichef Sure, have done with and without the stainless steel non-stick ring. Those pancakes are pretty much souffle, and a souffle is pretty much an omelette. The recipes/formulas that give you the fluffy pancake is a mix of cake and souffle. Use an even flow of beating to incorporate the air and beat right before it looses it's shine. The protein in the egg whites form a skin around the bubbles of air. Using a baking ring: The composition first gets cooked externally, along the borders of the mould, trapping the water molecules from the steam from within. When the temperature rises, they seek a way out and the only way is upwards - the only part that not confined by the mould. No baking ring: you are looking for a mixture that is dense and well airiated by the whites Here is the basic formula, notice the lack of fat added as egg-yolk contains fat: recipe.rakuten.co.jp/recipe/1080014137/ A more complex: asajikan.jp/recipe/676964 adding sourness from yogurt changes your batter and thats why the higher % of flour. A more cake like, using self raising and well beaten whites but notice it is a dense cake - compact bubbles compared to the others. www.guaishushu1.com/japanese-style-tall-and-fluffy-pancake-%E6%97%A5%E5%BC%8F%E5%8E%9A%E7%8F%AD%E6%88%9F-%E5%8E%9A%E3%81%84%E3%83%91%E3%83%B3%E3%82%B1%E3%83%BC%E3%82%AD/ Other good sources: www.slideshare.net/SkySchirmer/baking-science
Hello so little fact - I have a few published recipes and work in food product development. So it was wildly interesting to watch this because in spite of my skill in pastry....I can't get pancakes right. Flavour is fine but honestly - shape and texture I just never seem to nail.
Even when you get the fluff, I find within a minute they are deflated. They are super tough! Also, that’s amazing! Any published recipes you can send my way
More fluffy? More baking powder. Also, be sure your baking powder is reasonably fresh. If it's over a year old, buy new. Fluffy egg whites are not necessary. I like my pancakes made with whole eggs. They taste better to me, more substantial.
Thanks Dawn. I thought it was going to be an easy day.... The final effort I added some baking soda to the dry ingredients. But I think the big change was how I was folding the egg whites in. I had watched a video on how to do so just before, so I was really dialled in to getting that right. I think the biggest thing is how the egg whites are folded
Cool, curious because a flapjack in Ireland and the UK is a sweet, tray baked (sheet pan) oat bar!...also, I've found a powerful tool for life (and in the kitchen), when you feel like everything is going wrong, take a jug, fill it with 'positive energy' and pour it over yourself!...keep up the good work@@antichef
Haha, cool, never doubted you man!...may I suggest if you're looking for a cookie recipe, Alison Romans Salted Butter Chocolate Chunk Shortbread (she's a close friend of Christina Tossi and a former milk bar employee!) @@antichef
I think your results would be better if you made them smaller. Also, I think that fat is necessary, even in a non-stick pan. But I am not a big pancake eater, others would know better than me.
Enuf “fluff” looking at it.... if tasted good then...... I think buttermilk and baking powder would result in a more consistent fluff than egg whites.....but I am also not a chef....so I few free to tell you in your channel......I guess that is the point....👍✌️
Make buttermilk pancakes. No beating egg whites involved. Let then sit for 20 minutes or so after mixing. The baking soda and acid will give a great rise.
They look fluffy enough to me! 🙂
Your pancakes looks delish. Here's my tip; Beat egg whites to a peak then gradually add your sugar a tablespoon at a time slowly. When you think your egg whites are stiff enough dip the tip of your finger into it and rub your fingers together. If it feels gritty you're not done whipping. Hope that helps.
Amazing tip. I tried the pancakes again today, this worked, they turned out much fluffier
I love how committed you are to make these pancakes =))
I made these before, and after 2 attempts I learnt that in order for them to hold the height and the fluff is to cook them for longer amount of time and lower heat. For my stove, I cook them at low heat and about 7 - 10 minutes per side. And I dont add melted butter to the mixture as it tends to weigh down the air bubbles
Thank you thank you! That’s very interesting! I’ve made them a bunch of times after making this video, and I seemed to have figured something out that works better. For me, I think it’s how quickly I can get the pancakes onto the pan after whipping the eggs.
I really like cooks illustrated recipes in general and their best buttermilk pancakes in particular. When I do it right (no over mixing, let it rest 10 min after mixing batter) they come out fluffy but more importantly they taste utterly fantastic. And this recipe relies on baking powder and not whipped egg whites so no need for the power tools.
They look fluffy to me. Good effort brother. Cheers!
Thanks CJ!!
“I am a man with nothing to loose”.......instant classic.....!!!
Stuck by your word ! You were there all day and you did a great job. Don't be so hard on yourself
Thanks Amber!! I wasn't leaving until I had something video worthy!
Mr Tracey,
Fridays are my favorite just coz you upload. Hope to see three videos a week someday.
Thanks so much Sarah! Love hearing that!!!
Add a few tablespoons of carbonated water at the very end and let it sit for several minutes. I use this trick with box mix and they are always fluffy.
Mad respect for the multiple attempts! I usually get pissed and say fuck it and am DONE! Watching your struggles and how you push on and keep trying is inspirational. I tell everyone I know to watch your channel to understand my frustrations in cooking! Jamie, you are my kitchen spirit animal!!! 😂
This recipe reminds me of ableskiver batter. You should give those a try! They’re filled with jam or fruit and are spherical!
en.m.wikipedia.org/wiki/%C3%86bleskiver
A teaspoon of baking powder does wonders
I love this. I suck at pancakes for someone who’s pastry chef’ed for years 😅😅
It’s really is complicated thing. Even when you get that fluff, it lasts 30 seconds and it’s gone
😅😅
I don't even like pancakes. Good waffles is where it's at!
The reason your pancakes lost their fluff is your batter got warm. You need to cook several at a time on a griddle.
I have tried too, never succeed! So I aim for flavor instead. Never cared about how they look anymore. But I think you can do it! “Nothing to lose”
I need to update this video! I’ve been practicing! I think I’ve figured it out!
ANTI-CHEF Looking forward to watch it. (Have plenty of time here :)
O don’t know if this is cheating but I put a bit of baking powder in the mix and they come out super fluffy!
They look good! But also, don't overmix the dry ingredients, the flour should be folded in just to the point where it disappears - no more! You don't want any gluten development as that will prevent the egg whites from giving that extra lift after they've been added
Whaaaa!? I didn’t know this! I wish I had when I made these! Next time! Thanks for the tips!!
I am confused by this comment. Gluten development requires moisture. If you are just mixing dry ingredients (example sifting them together,) where's the problem?
I make buttermilk pancakes using the Joy of Baking recipe (she’s Canadian) and they are fluffy and delicious every time.
What joy of baking buttermilk pancakes recipe made by which Canadian are you referring to ?
Hello. You " crack" me up. But seriously...love your content and look forward to seeing more. Suggestion...if you put 3 to 5 drops of water in the pan, it will help
what about making soon Oreshki "Орешки"? they are walnut cookies
Sounds intriguing! I’ll look into it!
They all looked delicious to me.
I watched an episode of Ann Reardon and appearently the secret is to stabilize them with eggwhite powder and finish them off in the oven. Have a look at her video. :)
Those are fluffy. Am I missing something. They aren't going to be like the Japanese ones but those are typical fluffy diner style pancakes.
I agree with you, those are as fluffy as I have seen without using a mold
Great job man and very witty. I'm not a baker so no tips on this one. That said, I thought your final attempt was pretty edible looking lol. Maybe wait a bit longer on the flip...
They definitely were edible. Haha. I tried it again (off camera) a few days ago, and got it right! However, I have no proof... thanks for watching!!
Has anyone nailed fluffy pancakes before? Like legit, inches off the plate fluffy pancakes!?
It´s all chemistry, is what they said in pastry school....
That recipe has some errors as well.
The meringue has to be really stiff and dense at the same time.
Too much baking powder, that is why they rise but shrink.
Switching to oil can help the mix.
Add some water to the pan next to the pancake so it steams. long slow cooking with a lid.
this recipe is better: www.princessbamboo.com/how-to-make-fluffy-japanese-pancake/
If you wanted to get the reeeeally high "commercial looking" pancakes then you need a buttered foil ring, that will do the trick.
I can recommend you checking as well: ruclips.net/video/Cqh-KKlauMI/видео.html
and: www.chopstickchronicles.com/extra-thick-and-fluffy-japanese-style-pancakes/
Woah pastry school! 🙌🏼 very interesting, have you attempted the fluffy pancakes?
I’ll watch these videos and retool for next time
@@antichef Sure, have done with and without the stainless steel non-stick ring. Those pancakes are pretty much souffle, and a souffle is pretty much an omelette. The recipes/formulas that give you the fluffy pancake is a mix of cake and souffle.
Use an even flow of beating to incorporate the air and beat right before it looses it's shine.
The protein in the egg whites form a skin around the bubbles of air.
Using a baking ring:
The composition first gets cooked externally, along the borders of the mould, trapping the water molecules from the steam from within. When the temperature rises, they seek a way out and the only way is upwards - the only part that not confined by the mould.
No baking ring:
you are looking for a mixture that is dense and well airiated by the whites
Here is the basic formula, notice the lack of fat added as egg-yolk contains fat: recipe.rakuten.co.jp/recipe/1080014137/
A more complex: asajikan.jp/recipe/676964
adding sourness from yogurt changes your batter and thats why the higher % of flour.
A more cake like, using self raising and well beaten whites but notice it is a dense cake - compact bubbles compared to the others. www.guaishushu1.com/japanese-style-tall-and-fluffy-pancake-%E6%97%A5%E5%BC%8F%E5%8E%9A%E7%8F%AD%E6%88%9F-%E5%8E%9A%E3%81%84%E3%83%91%E3%83%B3%E3%82%B1%E3%83%BC%E3%82%AD/
Other good sources: www.slideshare.net/SkySchirmer/baking-science
Hello so little fact - I have a few published recipes and work in food product development. So it was wildly interesting to watch this because in spite of my skill in pastry....I can't get pancakes right. Flavour is fine but honestly - shape and texture I just never seem to nail.
Even when you get the fluff, I find within a minute they are deflated. They are super tough! Also, that’s amazing! Any published recipes you can send my way
More egg white? Cool for longer in the first side?
Birdy
The 3rd attempt looks fantastic.
Cake flour, maybe? I for one prefer flat, fried, crisp pancakes.
I'd take the fluffy pancakes and put them in the toaster to get a toasted exterior 😎
They look fluffy to me!
I think they look great :)
Thanks Lasse!!
Oh Jamie, they are fluffy pancakes!
I'd try cooking them longer before flipping. There shouldn't be any splatter when flipping.
i just like pancakes, not meringue souffles for breakfast, just sayin
that being said, I love your vids
Perhaps bake them in the oven like a souffle? I really have no other idea.
Now I want to try making fluffy pancakes....🤔
Let me know if you do!
More fluffy? More baking powder. Also, be sure your baking powder is reasonably fresh. If it's over a year old, buy new. Fluffy egg whites are not necessary. I like my pancakes made with whole eggs. They taste better to me, more substantial.
where are all the subs at?! you’re quality, keep it up 👏🏻
Thanks Tayla! I’ll keep making them, hoping I can grow the audience, slowly but surely! 🙌🏼
I give you a lot of credit for trying it three times! What do you think you did the third time that made the difference?
Thanks Dawn. I thought it was going to be an easy day....
The final effort I added some baking soda to the dry ingredients. But I think the big change was how I was folding the egg whites in. I had watched a video on how to do so just before, so I was really dialled in to getting that right. I think the biggest thing is how the egg whites are folded
ANTI-CHEF thanks! I think I’ll give it a try! I am going to attempt to bake a six layer rainbow cake for my nephew’s 6th birthday! I love to bake!
Woah! Sounds delicious! Hope all 6 of those layers turn out fantastically
Baking powder :)
French toast
Go stiffer with the egg whites, maybe?
They look better than anything from IHOP.
Guaranteed! I’ve made them a few times since too
Is a flapjack a pancake in Canada?...great videos btw!
Hahaha! I don’t know where that word came from. It’s a common thing to say in Canada...I think....
Cool, curious because a flapjack in Ireland and the UK is a sweet, tray baked (sheet pan) oat bar!...also, I've found a powerful tool for life (and in the kitchen), when you feel like everything is going wrong, take a jug, fill it with 'positive energy' and pour it over yourself!...keep up the good work@@antichef
I looked it up... I think it’s a North American term. So I’m not crazy! Thanks so much for your support Raymond!! 🙌🏼
Haha, cool, never doubted you man!...may I suggest if you're looking for a cookie recipe, Alison Romans Salted Butter Chocolate Chunk Shortbread (she's a close friend of Christina Tossi and a former milk bar employee!) @@antichef
I'lll take a look into Alisons recipes!.
I think your results would be better if you made them smaller. Also, I think that fat is necessary, even in a non-stick pan. But I am not a big pancake eater, others would know better than me.
Oh interesting. I’d like to try those theories. The butter on the pan would have been a nice addition
They look fluffy enough... you wanted a Japanese style pancake 🥞?
Yeah I guess I was aiming for something with some height, similar to the Japanese style!
Enuf “fluff” looking at it.... if tasted good then...... I think buttermilk and baking powder would result in a more consistent fluff than egg whites.....but I am also not a chef....so I few free to tell you in your channel......I guess that is the point....👍✌️
The fluff was decent...I've made this a few times since and doubled the size of the fluff. I do love this recipe!
I fear Waffles will not come easy ... sigh
try to make a chocolate nemesis cake. Its made without flour...
I’m looking into this Theo!
You are cute :)
LOL ... They are just pancakes, man ... how "fluffy" do you think they are to be ???