I´m impressed how good katelyns pronunciation of kaiserschmarn is. And I might need to make one, I didn´t have it since I was a kid and my grandma made it for me (I grew up in germany). And I definitely want to try the small banana pancakes. I´m more of a waffle lover, but my kid likes pancakes more, so we have them nearly every weekend. And I have to buy new maple syrup.
45:10 Yes, eating raw flour is the most dangerous part of eating dough. I'm pretty sure in America they have premade cookie dough that's safe to eat. They've pre-treated the flour so it's safe to eat raw. Flour is dangerous because it never gets washed when made into flour, so it might have droppings, dead insects and other trash from the field in it. It's made with the assumption that it will be heated before consumption.
With the first hack, the person did not add a cup of flour! That looked much smaller, like half a cup or 1/3 or 1/4 and they didn’t even add it all, they just sprinkled!
I'm 22 minutes in and the reason the pancakes had the texture of bread is because of how thoroughly mixed the flour was. Plenty of stimulation and liquid to create gluten, which gives baked goods their structure (in this case, their tougher texture). That's why biscuit (American biscuit) recipes will say something like "mix until barely combined," and/or "Do not overmix!" something like that. Source- I really really like baking bread. And eating it!
Banana pancakes sound awesome. For school field trips mom usually made for me sandwich pockets in a toster. Butter up some bread slice up bananas add sugar cinnamon slose up the sandwich put in a toster.
When my girls were toddlers, I'd slice apples and dip them into pancake batter with cinnamon and the cook them. It helped cook down the apple to make it a bit safer for them to eat. They were also delicious!
Whenever I make pancakes, I butter the pan, but wipe it off before putting the pancake on. the pancake becomes an uniform color, and cooks more evenly.
You guys should get one of those big plastic floor mats for under desks to put in this room so you don't have to keep worrying about the carpet so much.
Only two minutes into the video, but looking at the joob christmas sweater... man if I had the space in my life for a sweater that I could only wear 1/12 of the year, that annoyed cat would be the one.
Okay bananas with a chocolate hard shell and then pancake batter!!! So that it melts and it’s so good. Buuuut that might make the batter fall off once heated I don’t know.
You don't need self-rising flour. Just put baking *powder* into your batter along with flour (and oftentimes a bit of salt) - that's literally all that the "standard" boxed pancake mix is! Baking soda needs acid to form the bubbles (which are what the leavening is). Typically, you would only want to add in the acid with baking *soda* right before you begin cooking your baked goods so that the bubbles don't all escape. That's why I generally use baking *powder* most of the time, because it *doesn't* need an acid to rise. Baking soda is still useful for specific things though. Your first "pancakes" might have had too much flour compared to liquid, so much that they turned into more of a flat bread (but without proper leavening, lol). A lot of the differences between breads has to do with the ratios of flour to liquid, as well as the addition of eggs and/or oil (and kneading). Yeast breads can be 50% to 100% hydrated (meaning 50% of the weight of the flour should be the weight of the liquid). Pancakes are 100% to 150% hydration (a ratio of 1:1 or 1.5:1 of liquid-to-flour), and noodles are 30% to 60% hydration. Cake batter is 120% to 180% hydration. The less liquid to flour, the more rigid the batter. Pancake batter should not be rigid like a cookie or flat bread or noodle dough, it should be fluid, more like cake batter. When you scoop it with a spoon and tilt the spoon, the batter should flow right off the spoon. Also, when you add eggs or milk, those count as hydration because they are all liquids that usually contain some water in them. You don't have to use plain water, but the liquid that you choose (milk and/or eggs) changes the flavor, and can change the texture (eggs and milk have fat that can change the crumb). If you take a recipe that requires water and add an egg or milk, then you need to reduce the plain water you are also adding by the amount of water in the milk/egg you are adding. The other thing is I don't know how melted the ice cream was, but it would have to be pretty melted for it to work properly.
2:04:20 Did you check if your baking powder is still fresh? Seems like the batter did not bubble and rise as it is supposed to! 🥞 Knowing the troubles you had with old marshmallows in the past, I would not be surprised if the baking powder expired, too 😉
2:24:40 Ah! That also explains the lack of browning and the likely metallic taste 😅 While that is more common with baking soda, with baking powder THAT old, who knows!
I've never seen a pancake mix in my country and never seen someone irl putting butter or maple syrup on them (i don't even know how maple syrup tastes like, it's more expensive here and i don't spend a lot of money), we put different things on them so making two ingredient pancakes is faster and easier than making them from scratch. I assume there's difference in taste because ice cream have more flavor than simple ingredients with sugar but maybe is mote noticeable without the butter and maple syrup. Also we make thinner pancakes that might not have the issues you had but idk
the ice cream hack should work with real ice cream, where the first ingredient is cream, if you use it as a replacement for the egg and milk, following normal pancake recipe
Lol, I love how Evan packs the flour in the cup, so it's a lot more than the measurements needed. Edit: I did forget the 11 years expired baking powder, I hope they try to make a redemption video o something for the cinnamon pancakes, I want to know it they good 😂
Went looking for this or similar. An icecream scoop IS the unit of measurement. I'm Australian so this may not be a thing everywhere but I've never seen differently sized scoops anywhere I've travelled either lol. It would be interesting to know, what the measurement of a scoop is though and why.
@@littlehouseofbear we have different sizes of ice cream scoops. I have a 2oz, and a 4oz scoop. I don't believe there is a universal size? Though after googling it, I see it is claimed to be a "half cup" so 4oz would be more typical. Still, we have a movie theater that serves ice cream with the 2oz scoop and that is also what I like to use at home😅
A cup is a proper measurement in imperial measurement! A quick Google will tell you it's about 250g in metric. The measurement you should have a problem with is "a scoop" 😂 wtf is that
Baking Powder has other things added (cornstarch, etc...) including baking soda. It's why if you only have one, you need FAR LESS soda. It's like 4x stronger. That's what I've always heard. I don't bake like ever, though, so all you professionals out there... don't come for me. 😂😂😂
The extra things in baking powder is what allows it to rise without having to add your own acid to the recipe, because baking soda needs acid to work. Baking powder is great for recipes where you don't want to have to add acid, or for recipes where you don't want the baking soda to react to the already-existing acid that is used for flavor.
Packet mixes are baking from scratch. The ingredients in them are pretty much the same as the ingredients you would use when making your own pancakes from scratch - baking powder, water, and flour. I feel like y'all just think there's some magical mystery ingredients in packet mixes, lol. They are just used to simplify the process. Their ingredients are not that mysterious.
The cinnamon roll pancakes were probably overmixed. If overmixed you create too much gluten and the pancakes become tough instead of fluffy. The batter should still have some lumps in it.
The concept of pancake-mix never quite made sense to me. I'm all for making cooking easier/more accessible, but pancakes are literally a three ingredient food, it's pretty much the same amount of work and you avoid all the crap they put in the instant stuff. Might be a European thing, I know you can buy pancake mix here, too, but I never knew anyone who used it, ever. Even in my student housing people were making pancakes without pancake mix... Also ngl, as a German, the Kaiserschmarrn caused me physical pain because there's exactly one right way to make it and that wasn't it, lol.
It's just easier and sometimes even cheaper for people. The ingredients for a batch of pancakes can easily cost way more than one massive box of premade pancake mix, especially if you want it to have stuff added in since you can buy it with chocolate chips or blueberries already inside the premade mix. Also easier to make bigger or smaller batches when all you need is just the mix and water as opposed to trying to double up a recipe with multiple ingredients
@@lacytaylor1501 It's not like you can't throw chocolate chips or berries etc into fresh pancakes. If you buy the mix, you're locked in on that specific ingredient, unless you wanna pick it back out by hand. I also really doubt that it's cheaper - either way, I wouldn't want corn syrup and god knows what else in my pancakes when I can make them in five minutes with ingredients that most people already have in their kitchens. There's tons of stuff you can use flour, eggs and milk for. With pancake mix, all you get is pancake. Nothing wrong with it if you wanna use it, obviously. Like I said, I just don't see the need or sense for/in it.
@@exotherm42 I'm not saying you can't, but in some cases it can be very expensive to get fresh fruit for tossing into pancakes, even then you can get the plain stuff and add whatever you like, plus you can obviously use pancake mix for other things. It's just flour, leavening agents, and a few other things like sugar and salt. I've never seen corn syrup in a pancake mix before... But yeah it can be a bit expensive to buy all the ingredients especially in my house where we actually don't really get flour, eggs, and other baking supplies unless we're actually planning on baking stuff for something big. Obviously it's a case to case thing so I can see the benefits of it over buying all these other ingredients that you may or may not use.
@@exotherm42 You missed the part where they said the pancake mixes are less expensive than buying the individual ingredients, lmao. When you don't need a big batch of flour or some fruit ingredient, there's no sense in buying a bunch of it when you only need one box of pancake mix. If y'all want to fix our economic system here in the US, be my guest. But don't judge us because we buy the things we can afford. Milk is expensive here, and powdered milk/buttermilk is cheaper, and that's what's in pancake mixes. I'm glad you are wealthy enough to buy milk, but us poor people have to get by with powdered milk sometimes.
@EvanandKatelynUncut. Here in the USA you have to be careful when using “ice cream” as a term and an ingredient. The FDA considers most of the stuff we see at the supermarket frozen section to be “frozen dessert”, why? Well it has to do with the percentage of milk fat in the treats. “Frozen desserts” are made with milk that has NO butterfat. So anything that has less than 10% milk fat in the dessert is considered a frozen dessert. Frozen dairy desserts mainly contain vegetable oil such as palm kernel oil and coconut oil. It also has more “overrun,” which is the amount of air whipped into the substance to make it fluffier. Manufacturers claim they introduced frozen dairy desserts because of public demand for ice cream options with less fat and more flavor. The title of ‘ice cream” is only allowed to be used on cold treats that have more than 10% milk fat. So some companies that have a creamier and more rich flavor usually use milk with more than 10% milk fat and might use pasteurized eggs. Even most old recipes for homemade Ice cream would have eggs in it, so using different frozen treats might give you different results when it comes to pancakes. Edit: Also just fyi, to get pancakes that look normal you’d need eggs and more liquid(milk)
But you didn't turn the pancake batter into actual funnel cake. At one point, Katelyn mentioned the scrambled pancake as "funnelcake-like pancakes" You just put a little oil in the pan, put the batter through a funnel so it free flows (as opposed to the squeezed spaghetti pancakes) and you let them float until they brown and flip. I do this for my kids like 3 times a month, but I add cinnamon to my batter. No one uses syrup on these, just powdered sugar and whatever fruit we have on hand. 🫶 Delish The cinnamonroll pancakes looked the worst to me, from their own video. They looked too cakey like a dried sponge cake and then they poured too wet of a icing on top. Gross. I don't even blame Katelyn for the baking powder. I honestly believe those would still be garbage
Pancakes, Waffles, or Evan and Katelyn Merch? We offer one of those things here: shopevanandkatelyn.com/
I'm excited to buy some waffles from shopevanandkatelyn!
Hers is soft almost melted ice cream, that way it would incorporate easier
I´m impressed how good katelyns pronunciation of kaiserschmarn is. And I might need to make one, I didn´t have it since I was a kid and my grandma made it for me (I grew up in germany).
And I definitely want to try the small banana pancakes.
I´m more of a waffle lover, but my kid likes pancakes more, so we have them nearly every weekend. And I have to buy new maple syrup.
45:10 Yes, eating raw flour is the most dangerous part of eating dough. I'm pretty sure in America they have premade cookie dough that's safe to eat. They've pre-treated the flour so it's safe to eat raw.
Flour is dangerous because it never gets washed when made into flour, so it might have droppings, dead insects and other trash from the field in it. It's made with the assumption that it will be heated before consumption.
With the first hack, the person did not add a cup of flour! That looked much smaller, like half a cup or 1/3 or 1/4 and they didn’t even add it all, they just sprinkled!
Figured a 1:1 ratio would've been an obvious start cause a typical pancake recipe is equal parts milk and flour.
I always use stainless cookware. Fyi, kinda like cast iron, stainless steel can be "seasoned" to be nearly as nonstick as that pan.
1:12:33 “some of you might be upset about what you’re about to see…” *ad comes on*
I'm 22 minutes in and the reason the pancakes had the texture of bread is because of how thoroughly mixed the flour was. Plenty of stimulation and liquid to create gluten, which gives baked goods their structure (in this case, their tougher texture). That's why biscuit (American biscuit) recipes will say something like "mix until barely combined," and/or "Do not overmix!" something like that.
Source- I really really like baking bread. And eating it!
pancakes AND Evan and Katelyn? Absolutely, 100% yes! Now all I need are some pancakes in my own mouth, this video is making me hungry!
21:30 “like, I wouldn’t seek it out…” [Evan agrees](while actively seeking it out) 😂
A quick google shows that you are supposed to use equal parts softened ice cream and flour plus some vanilla
Banana pancakes sound awesome. For school field trips mom usually made for me sandwich pockets in a toster. Butter up some bread slice up bananas add sugar cinnamon slose up the sandwich put in a toster.
When my girls were toddlers, I'd slice apples and dip them into pancake batter with cinnamon and the cook them. It helped cook down the apple to make it a bit safer for them to eat. They were also delicious!
Y’all are so sweet and so cute together happy holidays🎄 ❤
There is no such thing as "being careful" when it comes to flower lol, you just have to accept it will go everywhere any time you look at it haha!
1:14:02 I have seen a version of this where it is like... quarter size drops of pancake, I wonder if that would work better than the "scramble" method
So many opportunities to throw in Rick McCallum's famous "it's so dense" clip!
Whenever I make pancakes, I butter the pan, but wipe it off before putting the pancake on. the pancake becomes an uniform color, and cooks more evenly.
You guys should get one of those big plastic floor mats for under desks to put in this room so you don't have to keep worrying about the carpet so much.
Evan's 'AYYGS' eggs pronunciation will never not humor me.
These are some incredible ideas! There's going to be so many comments from people who tried these already and how they made them work!
You guys are definitely pleasant to be around. I gotta love the food-themed videos :)
Only two minutes into the video, but looking at the joob christmas sweater... man if I had the space in my life for a sweater that I could only wear 1/12 of the year, that annoyed cat would be the one.
Okay bananas with a chocolate hard shell and then pancake batter!!! So that it melts and it’s so good. Buuuut that might make the batter fall off once heated I don’t know.
1:31:53 me: *shouting like a frail old woman* Lid...! Lid...!
You don't need self-rising flour. Just put baking *powder* into your batter along with flour (and oftentimes a bit of salt) - that's literally all that the "standard" boxed pancake mix is! Baking soda needs acid to form the bubbles (which are what the leavening is). Typically, you would only want to add in the acid with baking *soda* right before you begin cooking your baked goods so that the bubbles don't all escape. That's why I generally use baking *powder* most of the time, because it *doesn't* need an acid to rise. Baking soda is still useful for specific things though.
Your first "pancakes" might have had too much flour compared to liquid, so much that they turned into more of a flat bread (but without proper leavening, lol). A lot of the differences between breads has to do with the ratios of flour to liquid, as well as the addition of eggs and/or oil (and kneading). Yeast breads can be 50% to 100% hydrated (meaning 50% of the weight of the flour should be the weight of the liquid). Pancakes are 100% to 150% hydration (a ratio of 1:1 or 1.5:1 of liquid-to-flour), and noodles are 30% to 60% hydration. Cake batter is 120% to 180% hydration.
The less liquid to flour, the more rigid the batter. Pancake batter should not be rigid like a cookie or flat bread or noodle dough, it should be fluid, more like cake batter. When you scoop it with a spoon and tilt the spoon, the batter should flow right off the spoon.
Also, when you add eggs or milk, those count as hydration because they are all liquids that usually contain some water in them. You don't have to use plain water, but the liquid that you choose (milk and/or eggs) changes the flavor, and can change the texture (eggs and milk have fat that can change the crumb). If you take a recipe that requires water and add an egg or milk, then you need to reduce the plain water you are also adding by the amount of water in the milk/egg you are adding.
The other thing is I don't know how melted the ice cream was, but it would have to be pretty melted for it to work properly.
Merry Christmas guys
2:04:20 Did you check if your baking powder is still fresh? Seems like the batter did not bubble and rise as it is supposed to! 🥞 Knowing the troubles you had with old marshmallows in the past, I would not be surprised if the baking powder expired, too 😉
2:24:40 Ah! That also explains the lack of browning and the likely metallic taste 😅 While that is more common with baking soda, with baking powder THAT old, who knows!
Love how quickly these come out after the streams. Benefit to Uncut.
Me: hum, what am I going to watch while eating tonight?
E&K: surpriiiiise!!! 🥳🥳
Hove the Banana one I used it and I love it!!
i love binge watching these
Omfg, 2013 had me absolutely dying
Just started watching, 1:25 am for me and I'm already dubious of the ice cream pancake.
I've made the ice cream bread and its ok. I can see this turning out.
the first hack reminds me of Toutons which is just fried bread dough
Should make cheesecake pancakes with fresh strawberrys and fruit sauce
😂 the first hack is def super dense because of how over mixed it is. The gluten formed from all that mixing. Oh man. 😂😂
Something I love to do is freeze little disks of peanut butter and then dip them in pancake batter
You definitely need to figure out what pens cake batter consistency is. You should have used more ice cream in the first one.
I've never seen a pancake mix in my country and never seen someone irl putting butter or maple syrup on them (i don't even know how maple syrup tastes like, it's more expensive here and i don't spend a lot of money), we put different things on them so making two ingredient pancakes is faster and easier than making them from scratch. I assume there's difference in taste because ice cream have more flavor than simple ingredients with sugar but maybe is mote noticeable without the butter and maple syrup.
Also we make thinner pancakes that might not have the issues you had but idk
So many good moments! Can’t wait to see what the editors make of this video! 😂
Have a good xmass
husband on a spectrum readin' ingredients is peak entertainment
"You're using so many utensils" that's such a wife thing to say 😂
the ice cream hack should work with real ice cream, where the first ingredient is cream, if you use it as a replacement for the egg and milk, following normal pancake recipe
Yess we've heard the miu by Joob 🥰
I love pancakes! And you guys too! 🎉 you guys inspire my ideas and crafts you guys are why I started resin 😁😄
This was the most chaotic stream I’ve ever seen
If you have a pan thats not not stick, you can make things not stick by seasoning the pan in between uses, also olive oil or butter to he used A Lot
Lol, I love how Evan packs the flour in the cup, so it's a lot more than the measurements needed.
Edit: I did forget the 11 years expired baking powder, I hope they try to make a redemption video o something for the cinnamon pancakes, I want to know it they good 😂
Hiii!
Just out of curiosity, why didn't you buy an icecream scoop?
Went looking for this or similar. An icecream scoop IS the unit of measurement. I'm Australian so this may not be a thing everywhere but I've never seen differently sized scoops anywhere I've travelled either lol. It would be interesting to know, what the measurement of a scoop is though and why.
@@littlehouseofbear we have different sizes of ice cream scoops. I have a 2oz, and a 4oz scoop. I don't believe there is a universal size? Though after googling it, I see it is claimed to be a "half cup" so 4oz would be more typical. Still, we have a movie theater that serves ice cream with the 2oz scoop and that is also what I like to use at home😅
Merry xmas to me 😁
i'm so sad i couldn't watch this live, because it seemed like a rollercoaster to see unfold😅 the streams are always so late at night for me though :(
Ah yes, the chaotic stream
All right first for breakfast... Let's eat❤😂❤😂🎉
0:43 thats exatly what i think about imperial mesurement s , what is a cup? give me a measurement is it 250grams ? 200?
A cup is a proper measurement in imperial measurement! A quick Google will tell you it's about 250g in metric. The measurement you should have a problem with is "a scoop" 😂 wtf is that
I'm a waffle girl. I put ice cream on them, not in them😂😅 but French toast is my favorite. Yum
Not the baking powder expiring in 2013 😭😭😭😭
Baking Powder has other things added (cornstarch, etc...) including baking soda. It's why if you only have one, you need FAR LESS soda. It's like 4x stronger. That's what I've always heard. I don't bake like ever, though, so all you professionals out there... don't come for me. 😂😂😂
The extra things in baking powder is what allows it to rise without having to add your own acid to the recipe, because baking soda needs acid to work. Baking powder is great for recipes where you don't want to have to add acid, or for recipes where you don't want the baking soda to react to the already-existing acid that is used for flavor.
Ah yes saying first without watching the video feels illegal
"What's a scoop is it like a cup?" lol.. Americans 😂
Wdym? is a scoop a proper measurement where you're from?
why are there so many cuts on the uncut video lol
Waffles are pancakes with abs... DW
Why would you post this while I’m hungry! 😣
Americans seem to use packet mixes for cakes, pancakes etc way more than we do in the UK. Do you ever bake from scratch?
Packet mixes are baking from scratch. The ingredients in them are pretty much the same as the ingredients you would use when making your own pancakes from scratch - baking powder, water, and flour. I feel like y'all just think there's some magical mystery ingredients in packet mixes, lol. They are just used to simplify the process. Their ingredients are not that mysterious.
Just bc everyone is so enthusiastic about it I would also like to say I was first ❤😂
Evan chill out
IM FIRST YEEAAAAYUH
The cinnamon roll pancakes were probably overmixed. If overmixed you create too much gluten and the pancakes become tough instead of fluffy. The batter should still have some lumps in it.
lmao, I just got to the part about the baking powder. XD
The concept of pancake-mix never quite made sense to me. I'm all for making cooking easier/more accessible, but pancakes are literally a three ingredient food, it's pretty much the same amount of work and you avoid all the crap they put in the instant stuff. Might be a European thing, I know you can buy pancake mix here, too, but I never knew anyone who used it, ever. Even in my student housing people were making pancakes without pancake mix...
Also ngl, as a German, the Kaiserschmarrn caused me physical pain because there's exactly one right way to make it and that wasn't it, lol.
It's just easier and sometimes even cheaper for people. The ingredients for a batch of pancakes can easily cost way more than one massive box of premade pancake mix, especially if you want it to have stuff added in since you can buy it with chocolate chips or blueberries already inside the premade mix. Also easier to make bigger or smaller batches when all you need is just the mix and water as opposed to trying to double up a recipe with multiple ingredients
@@lacytaylor1501 It's not like you can't throw chocolate chips or berries etc into fresh pancakes. If you buy the mix, you're locked in on that specific ingredient, unless you wanna pick it back out by hand. I also really doubt that it's cheaper - either way, I wouldn't want corn syrup and god knows what else in my pancakes when I can make them in five minutes with ingredients that most people already have in their kitchens. There's tons of stuff you can use flour, eggs and milk for. With pancake mix, all you get is pancake.
Nothing wrong with it if you wanna use it, obviously. Like I said, I just don't see the need or sense for/in it.
@@exotherm42 I'm not saying you can't, but in some cases it can be very expensive to get fresh fruit for tossing into pancakes, even then you can get the plain stuff and add whatever you like, plus you can obviously use pancake mix for other things. It's just flour, leavening agents, and a few other things like sugar and salt. I've never seen corn syrup in a pancake mix before... But yeah it can be a bit expensive to buy all the ingredients especially in my house where we actually don't really get flour, eggs, and other baking supplies unless we're actually planning on baking stuff for something big. Obviously it's a case to case thing so I can see the benefits of it over buying all these other ingredients that you may or may not use.
@@exotherm42 You missed the part where they said the pancake mixes are less expensive than buying the individual ingredients, lmao. When you don't need a big batch of flour or some fruit ingredient, there's no sense in buying a bunch of it when you only need one box of pancake mix.
If y'all want to fix our economic system here in the US, be my guest. But don't judge us because we buy the things we can afford. Milk is expensive here, and powdered milk/buttermilk is cheaper, and that's what's in pancake mixes. I'm glad you are wealthy enough to buy milk, but us poor people have to get by with powdered milk sometimes.
you're making it denser by continuing to stir the pancake mix because you're developing gluten.
@EvanandKatelynUncut. Here in the USA you have to be careful when using “ice cream” as a term and an ingredient. The FDA considers most of the stuff we see at the supermarket frozen section to be “frozen dessert”, why? Well it has to do with the percentage of milk fat in the treats. “Frozen desserts” are made with milk that has NO butterfat. So anything that has less than 10% milk fat in the dessert is considered a frozen dessert.
Frozen dairy desserts mainly contain vegetable oil such as palm kernel oil and coconut oil. It also has more “overrun,” which is the amount of air whipped into the substance to make it fluffier. Manufacturers claim they introduced frozen dairy desserts because of public demand for ice cream options with less fat and more flavor.
The title of ‘ice cream” is only allowed to be used on cold treats that have more than 10% milk fat. So some companies that have a creamier and more rich flavor usually use milk with more than 10% milk fat and might use pasteurized eggs. Even most old recipes for homemade Ice cream would have eggs in it, so using different frozen treats might give you different results when it comes to pancakes.
Edit: Also just fyi, to get pancakes that look normal you’d need eggs and more liquid(milk)
But you didn't turn the pancake batter into actual funnel cake.
At one point, Katelyn mentioned the scrambled pancake as "funnelcake-like pancakes"
You just put a little oil in the pan, put the batter through a funnel so it free flows (as opposed to the squeezed spaghetti pancakes) and you let them float until they brown and flip. I do this for my kids like 3 times a month, but I add cinnamon to my batter. No one uses syrup on these, just powdered sugar and whatever fruit we have on hand. 🫶 Delish
The cinnamonroll pancakes looked the worst to me, from their own video. They looked too cakey like a dried sponge cake and then they poured too wet of a icing on top. Gross.
I don't even blame Katelyn for the baking powder. I honestly believe those would still be garbage