You, your video and every commenter has missed the point about 'better', and since that word is in the title, I'll deal with it right here: You make pancakes better _by not using sodium bicarb at all._ Get rid of it. Same with baking powder. Out with it. You make pancakes with _YEAST._ It takes about 3-4 tries to get up to speed with this, but even the flops are going to taste an order of magnitude better than any of that alkaline, soapy-like crud everyone calls 'pancakes'. 200 years ago, that's all people used. Yeast. The same intoxicating aroma that accompanies fresh-baked bread is going to fill your morning kitchen when you learn how to make _real_ pancakes, waffles, flapjacks, whatever. Pancakes are not about chemistry, they are about _biology._
Before you folks rush to your pantry to make some delicious fluffy pancakes, be sure to check the use by date of your baking soda, expired baking soda makes your pancake taste nasty and rancid.
The date doesn't matter. Throw it out and get a fresh package of quick-rise _yeast,_ and learn to bake the way nature intended. Nobody used to make pancakes with bicarb. The flavor and taste of yeast-batter-risen pancakes has to be experienced to be understood. There's no describing it. You'll never go back to those tasteless ersatz imposters.
The video started talking about both american pancakes "and their international cousins" and promised a perfect pancake recipe, but then completely ignored the "internaltional" part altogether :[
Pancakes vs Waffles? are you going to do a reactions for that? because the batter and cooking methods are different. Me, i like the nook and crannies with waffles, my kids like pancakes.. Alton Brown did some great stuff about this topic.
Cook em up, stack em up 10 miles high, pour on the syrup and my oh my! Cakes on the griddle, filling up your middle, (the answer to the riddle is cakes on the griddle!) Thats's right! The answer to the riddle is cakes on the griddle! That's right!
I'm a huge fan of just butter myself. But how does the quest for perfection change if you add other things to the batter? I'm partial to blueberries myself and my fiancee loves a pancake that's more chocolate chip than anything else.
I had no idea you were supposed to cook the batter immediately?? Also its super interesting how you can substitute lemon juice for milk in a pinch to react with the lactic acid, I wonder if this would affect the taste at all? It seems to be such a small amount that it wouldn't affect it but it would be interesting to see!!
My question had more to do with stiffness of the pancake and sticking to the flat-top. What all can cause that and all the possible solutions. I know the basics at least, letting the pan heat up and then oiling it and letting the oil heat up, but that’s about it.
butter-milk is not significantly different from stirred (natural, no gum, starch, thickeners, etc.) _yogurt._ Use stirred natural yogurt and you're good to go. And forget about soda. Use _yeast._
You can have that, or simply learn to make pancakes with _yeast._ Start with quick-rise yeast, it's a lot easier than you think, and worth the first couple of flops. After that, you'll never go back.
NNNNNNNNNOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO NO BAKING SODA, NO BAKING POWDER, NO BUBBLES, NOT FLUFFY, PANCAKES HAVE TO BE FLATTER THAN A PENNY, YOU SAVAGES!
Real pancakes are made with _yeast._ Throw that bicarb and baking powder out, and do your blood-pressure a favor. The flavor of real pancakes is qualitatively different from that soda-pumped crud.
What's your ideal pancake? Buttermilk? No buttermilk? Butter? Pancake or maple syrup? Geez there are a lot of ways to eat pancakes...
I prefer crêpes!
I like banh xeo
You, your video and every commenter has missed the point about 'better', and since that word is in the title, I'll deal with it right here:
You make pancakes better _by not using sodium bicarb at all._ Get rid of it. Same with baking powder. Out with it.
You make pancakes with _YEAST._ It takes about 3-4 tries to get up to speed with this, but even the flops are going to taste an order of magnitude better than any of that alkaline, soapy-like crud everyone calls 'pancakes'.
200 years ago, that's all people used. Yeast. The same intoxicating aroma that accompanies fresh-baked bread is going to fill your morning kitchen when you learn how to make _real_ pancakes, waffles, flapjacks, whatever.
Pancakes are not about chemistry, they are about _biology._
Before you folks rush to your pantry to make some delicious fluffy pancakes, be sure to check the use by date of your baking soda, expired baking soda makes your pancake taste nasty and rancid.
The date doesn't matter. Throw it out and get a fresh package of quick-rise _yeast,_ and learn to bake the way nature intended. Nobody used to make pancakes with bicarb.
The flavor and taste of yeast-batter-risen pancakes has to be experienced to be understood. There's no describing it. You'll never go back to those tasteless ersatz imposters.
Such a great presenter. Thanks for the video!
It's very hard to find buttermilk here in Mexico, and I don't like the idea of adding lemon to the milk, so instead I mix greek yogurt with milk.
National Pancake Day was just the other day! Great timing ;) haha. Well-done videos all around. Now I want some pancakes..... :P
Milk that has started to turn sour works as well or better than buttermilk, tastes just fine and saves you from throwing out the milk.
The video started talking about both american pancakes "and their international cousins" and promised a perfect pancake recipe, but then completely ignored the "internaltional" part altogether :[
DukeGarland agreed. This is no singularly “perfect” pancake. My personal preference is Swedish.
~Hans
I'm a pancake guy... but more specifically a potato pancake guy. Leftover homemade mashed potatoes and butter mixed and fried... DELICIOUS!!!!
It was awesome. Please put more videos about chemistry of food or food biochemistry. Thanks
Thanks for this!!
Pancakes vs Waffles? are you going to do a reactions for that? because the batter and cooking methods are different. Me, i like the nook and crannies with waffles, my kids like pancakes.. Alton Brown did some great stuff about this topic.
Cook em up, stack em up 10 miles high, pour on the syrup and my oh my!
Cakes on the griddle, filling up your middle,
(the answer to the riddle is cakes on the griddle!)
Thats's right!
The answer to the riddle is cakes on the griddle!
That's right!
This is a deep pull. And I'm going to have this song stuck in my head for the rest of the day. Thanks.
Sabrina was epic back in the day ;)
Usually add some white vinegar to the milk since I'm not a fan of buttermilk.
I'm a huge fan of just butter myself. But how does the quest for perfection change if you add other things to the batter? I'm partial to blueberries myself and my fiancee loves a pancake that's more chocolate chip than anything else.
100% maple syrup is the ONLY thing to put on pancakes, not that artificial corn syrup crap.
Sir, Canadian 100% maple syrup. Please and thank-you.
Pure maple syrup is acidic and gross
I had no idea you were supposed to cook the batter immediately?? Also its super interesting how you can substitute lemon juice for milk in a pinch to react with the lactic acid, I wonder if this would affect the taste at all? It seems to be such a small amount that it wouldn't affect it but it would be interesting to see!!
My question had more to do with stiffness of the pancake and sticking to the flat-top. What all can cause that and all the possible solutions. I know the basics at least, letting the pan heat up and then oiling it and letting the oil heat up, but that’s about it.
This is awesome! Thanks
I love pancakes with maple syrup. Didnt know you could overbeat pancake mix :o
I've always had pancakes as a child. never had much opportunity to have waffles.
I love them both. but can't have them more than once a year. It's not Doctor's orders, but it's close.
What is the best ingredients to bring Indian dosa batter aroma and flavours.
Never heard of butter milk.. (Romanian). Can't I use butter and milk?
just milk your butter
butter-milk is not significantly different from stirred (natural, no gum, starch, thickeners, etc.) _yogurt._ Use stirred natural yogurt and you're good to go. And forget about soda. Use _yeast._
maple syrup also has tons of manganese.
give us non-yanks the recipe for those pancakes !!!
Ask and you shall receive: www.wired.com/2012/07/pancakes-served-with-a-side-of-science/
You can have that, or simply learn to make pancakes with _yeast._ Start with quick-rise yeast, it's a lot easier than you think, and worth the first couple of flops. After that, you'll never go back.
I'd like some muscle-building chemistry lol
We got you: ruclips.net/video/L5-tKciXEG8/видео.html
NNNNNNNNNOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO
NO BAKING SODA, NO BAKING POWDER, NO BUBBLES, NOT FLUFFY, PANCAKES HAVE TO BE FLATTER THAN A PENNY, YOU SAVAGES!
Soda is for upset stomachs, not for food.
WHAT THE HECK ? Why Do I See Big and Small letter O's ? Am i the only one that sees this ?
The French do delicious crepes :)
Uhm... Æbleskiver are round - not flat
Carry on
Ughhhhh 😍😍😍😍
*pRo-TiP*
Real pancakes are made with _yeast._ Throw that bicarb and baking powder out, and do your blood-pressure a favor.
The flavor of real pancakes is qualitatively different from that soda-pumped crud.
Pancakes
i'm more of a crepe person.
Waffle