You didn't show the centre of the pancakes. I was waiting to see all that aeration your techniques gave it. I am sure the taste was sensational but so far all I can see, the texture looks rubbery. You are claiming and aiming for michelin star but the lack of texture footage leaves me with michelin tyre. I'm genuinely not trying to be critical here. I just don't udnerstand why you would not show the insides.
baking powder already contains an acid, so it doesn't need an additional acidic ingredient in a recipe - it’s baking soda that needs the acid to work as a leavener.
Hey Matt, how's it going? This tutorial on how to not only cook pancakes 🥞 but to ELEVATE them beyond the typical "breakfast" food is awesome. You must've read my mind 💭 because lately, I've been trying to imagine alternative ingredients, fillings, toppings, etc. to change the pancake dynamic. Not that they aren't already perfect in their own right, but as you said, to elevate & expand the ways in how they are enjoyed. I personally love a flapjack; traditionally made with cornmeal. To me, that would be so great to add a "Southwest" flair to with say, a spicy profile; incorporating a sharp cheese, hatch chilies, crema Mexicana, etc. And a spicy warm syrup, with an accompanying compound butter. Your recipe for that butter 🧈 sounds amazing 😋 would also be great for cooking, sauteing, or just slathered on warm 🥖 Thanks again for the ingenious cooking lessons, and I'll check out your other pancake episode. Stay well & keep cookin' 😁🔪 🍳🥘 🍲👌✌️🗽
Going back to basics you have to put melted butter in the batter slow cook on a cast iron skillet or stainless steel. And for the love make sure your plate 🍽️ is hot and your syrup is at lest room temperature not out of the fridge cold same with your butter.
Hey Matt (and anyone else who is reading this comment) are you a real maple syrup person or a pancake syrup person (I’m personally a real maple syrup person) I would love to hear your thoughts about this. Stay safe and healthy my friend. Kellen
You didn't show the centre of the pancakes. I was waiting to see all that aeration your techniques gave it. I am sure the taste was sensational but so far all I can see, the texture looks rubbery. You are claiming and aiming for michelin star but the lack of texture footage leaves me with michelin tyre. I'm genuinely not trying to be critical here. I just don't udnerstand why you would not show the insides.
baking powder already contains an acid, so it doesn't need an additional acidic ingredient in a recipe - it’s baking soda that needs the acid to work as a leavener.
2:56 @CafeMaddy moment 😅
Hey Matt, how's it going? This tutorial on how to not only cook pancakes 🥞 but to ELEVATE them beyond the typical "breakfast" food is awesome. You must've read my mind 💭 because lately, I've been trying to imagine alternative ingredients, fillings, toppings, etc. to change the pancake dynamic. Not that they aren't already perfect in their own right, but as you said, to elevate & expand the ways in how they are enjoyed. I personally love a flapjack; traditionally made with cornmeal. To me, that would be so great to add a "Southwest" flair to with say, a spicy profile; incorporating a sharp cheese, hatch chilies, crema Mexicana, etc. And a spicy warm syrup, with an accompanying compound butter. Your recipe for that butter 🧈 sounds amazing 😋 would also be great for cooking, sauteing, or just slathered on warm 🥖 Thanks again for the ingenious cooking lessons, and I'll check out your other pancake episode. Stay well & keep cookin' 😁🔪 🍳🥘 🍲👌✌️🗽
Love keeping the mistakes in, keeping it real
Best 🥞🥞
These look amazing, I’ve learnt some great techniques here & they really are elevated. Whoops……….😆
We got nitrogen pancakes before GTA VI
Going back to basics you have to put melted butter in the batter slow cook on a cast iron skillet or stainless steel. And for the love make sure your plate 🍽️ is hot and your syrup is at lest room temperature not out of the fridge cold same with your butter.
Hey Matt (and anyone else who is reading this comment) are you a real maple syrup person or a pancake syrup person (I’m personally a real maple syrup person) I would love to hear your thoughts about this.
Stay safe and healthy my friend.
Kellen
First ones fails. Got to make a test and keep the rest.
First post!
💥💫🎊🎖
barf. no one wants elevated pancakes.
First
Can you master the big waffles belgian liege waffle 🧇 without yeast? Please 🙏 🙏