PANCAKES EXPERIMENT: SAME Ingredients DIFFERENT Techniques
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- เผยแพร่เมื่อ 18 ก.พ. 2023
- What’s the best way to celebrate Pancake day? With a Battle of course! Barry and Jamie are going head to head in the Ultimate American Pancake Experiment AND our chefs Ben and Kush are judging them on their technique alone!!
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#Sortedfood
#AmericanPancakes
#PancakeRecipe - แนวปฏิบัติและการใช้ชีวิต
My grandfather worked for a time in a restaurant and he added vanilla to his pancakes. Not for the taste but because as they cooked the smell drifted through the restaurant and anyone coming in was tempted to add pancakes to their order. He increased sales thanks to the smell of vanilla. 😄
I still add vanilla, just because of sheer principle.
Wow! Thanks for that tip!
Those sausage trucks you see outside of events do something similar. When the event is starting or getting out they will put some water on the flat top so the tasty smelling steam reaches everyone.
I've always done that because it adds a lot to the natural flavor
I ALWAYS add vanilla to my pancakes!
As an American, these are both “pancakes” but Barry’s are what I’d expect to find at someone’s house or a diner and Jamie’s are what I’d expect to see on Pinterest. I don’t think most Americans are whipping egg whites into their pancakes on a Saturday morning.
Agreed, American styled pancakes wouldn't ever use something like egg whites for fluff only ever seen that in a japenese pancake. American style really only ever uses baking soda and powder
a lot of us just buy the supermarket pancake mix too, which usually has powdered buttermilk in it, so you just add water. (some require water + eggs though)
But Barry’s were too greasy. You slightly oil the pan and then wipe it down so you don’t get that speckled look. It should have even browning. Also Jamie was right you do need to allow the batter to rest not so much for the gluten but to allow the baking powder first action to occur before you put the batter in the pan. In my mind both missed the mark.
The first pancake is your test pancake and goes to the dog.
I’m American and Barry’s pancakes are what I would make. The buttermilk gives them a nice tang which contrasts well with the syrup.
I am continuously baffled by their definition of "American" pancakes. Their frame of reference is not typical. At all.
i love that in the end they were all together just eating the pancakes and talking constructively about how to make them better. felt really wholesome
As an American, I am pretty confident that the strong majority of us do not whip egg whites for pancakes. Pancakes are fun, easy, filling weekend breakfast you can make with kids, but definitely a sometimes food.
Glad you didn’t say, “just add water after pouring the powdered batter into a bowl.”
Definitely. Also I've done both the whipped egg whites, and also just adding the whole egg. To me, there was no discernible difference besides one dirtying another dish that I didn't want to clean.
As a certified American I have to say Barry nailed it on technique and appearance. Those look like the pancakes I grew up with and like the ones I make today. Only difference is I like to goose the batter with a little vanilla extract as well, I think the vanilla and maple syrup play well together.
Agreed on the vanilla! It was part of the ones I had growing up and it felt like something was missing when it wasn't put in.
I came here to say this. Vanilla gives it the kick it needs to avoid being bland.
Adding some cinnamon to the batter as well is nice I've found
Totally agree. A touch of almond extract is also a nice addition from time to time to change it up, although I typically go with vanilla
LOL. Adding a touch of vanilla to Barry's pancakes is exactly what I was thinking it needed.
Recipe wise I'd think baking powder is the key for leavening. Then you'd use the buttermilk for its tang in flavoring. As for technique, Barry was working it but flipped a bit too early, you want the bubbles on top to pop , kind of looking like a crumpets , but uniformily all over.
YES! That's exactly what I was thinking. I always wait for the bubbles to pop before flipping, and then take them off shortly after doing so. They don't need equal time on both sides.
I joke with my kids that you have to count 100 bubbles before flipping a pancake.
And the whole key to success is having the pan or griddle at the right temperature.
Buttermilk pancakes usually also include baking soda, which reacts with the acid in the buttermilk to provide more leavening.
Absolutely!! He flipped WAAAY too early! That's why you can't have the heat of your pan too high, because it takes longer than you think for those bubbles to form and pop! 💜
Jamie made Japanese souffle pancakes.
Barry needed a flat cast-iron griddle, and to make two medium-sized rather than three smaller in the pan. Also, let them ride in the pan until the top is drier and the bubbles have mostly popped.
They both should have flavored the batter. Vanilla or maple syrup, and/or browning a pat or two of butter and pouring it in.
Alternatively, he coulda used the batter for Kaiserschmarrn, though I guess there's an argument to be made about whether or not that counts as a pancake.
Yeah, them some small pancakes. Gimme 3 plate sized and I'm a happy man.
I was thinking the same thing about Jamie's.
That's how I make my pancakes (with the whipped egg whites) and I'm not Japanese...
Haha! Thought I was the only one to pre-sweeten pancake batter with a bit of maple syrup.
The thumbnail made me think that someone made pancakes in a rice cooker, which is a trick I'd seen but never tried, for dense fluffy pancakes.
I always find that a splash of vanilla extract makes pancakes taste better. Not so much to taste vanilla, but just enough to enhance everything.
Would love to see this experimenting become a series 😂
I second that!
👍👍👍 I third that
Jamie comparing the ring cutter to a belt send me into an absolute laughing fit. It’s quite an analogy. 😂
If you want more evenly sized and shaped pancakes, use a soup ladle (or measuring cup) and after pouring it swirl the bottom of it in a circle in the middle of the pancake to help round/even it out.
And watch the bubbles popping, you want the top to be mostly dry and popped before flipping or it's not cooked through
Or just add more liquid to the batter to make thinner pancakes (which I prefer) and they will naturally spread into a perfect circle.
For Baz's American pancakes, I'd actually suggest less butter in the pan. For a properly non stick piece of cookware, i put in a tiny bit of butter, then use a paper towel to get just a bare sheen on the pan. That way the cakes fry less, and they'll have a more uniform surface.
Maybe that's what it was. I focused on all the butter he put IN the pancakes. Since he put butter in he should have skipped the butter in the pan.
Just something I'm familiar with; you want to do the opposite with a gluten free pancake batter. I experimented a bit since my sister's allergic to gluten. The best results I had was to actually put a little pool of oil in the pan so the pancake fried up more. This let the pancake keep it's shape once plated, instead of crumbling like most gluten free items. Interesting how techniques can be reversed!
Likewise, for her ginger molasses cookies; letting them air cool on a rack like traditional cookies made them rock hard. I'd let them cool just a bit, 1/3rd the time needed; and then put them in a Ziplock freezer bag to finish cooling the other 2/3rd of the time. It locked in enough heat and humidity to keep the cookies moist and chewy. I haven't experimented with storing them, as they'd all be gone within a couple days. Once cooled completely, I'm pretty sure storing like normal cookies is just fine, though. This is typically something I make for her at Christmas time.
Thanks for reading!
@@nephicus339 Have you / your sister tried Lentil flatbreads? (completely GF, feel very 'bread-like', unlike so many GF mixes) I just saw them on Chef John's channel and tried them. Very tasty! His are for more savory applications, but I'd bet they could be made for sweeter things.
I disagree cause I live butter and w more butter I get a crispy ring of butter fried pancake on the edges 👌👌
I agree with you. That gets a nice even brown color. Otoh, my wife prefers lots of butter so that it is literally frying. That gets a brown and white mottled color with some crispy bits from the fry. (Like about 7:15)
Barry's are definitely closer to what you'd get at an American diner. Personally, I've always preferred thinner, less cakey pancakes - somewhere between a crepe and a diner pancake - with crispy edges. In fact I may go make some right now... :)
You might like Dutch style pancakes. Sized like crepes, but thicker. Way less cakey than American pancakes.
One contestant on Top Chef Canada made tiny (about 3/8" or 10 mm) pancakes because he said his favorite part was the crispy edge and he wanted to serve nothing but crispy edges (kinda like those "all edges" brownie pans). They are a huge PITA to make but got rave reviews from the judges.
@@tiacho2893 hah! 10mm sounds... inconvenient :) But sometimes I will make a bunch of 2-3 inch pancakes for much the same reason. My dad used to call them silver-dollar pancakes.
@@Scruffi Yeah. I also like silver dollar pancakes for the same reason (completely forgot about them) and am not willing to commit to the hassle of 10 mm with tiny spatula.
@@tiacho2893 Long lines of batter would be easier and faster without much edge loss.
I’ve never seen anyone make American pancakes the way Jamie made his😂 putting batter in pancake dispenser bottle then storing it in the fridge overnight saves time in the morning and you get lighter fluffier pancakes.
As an American with a simple pancake recipe in my back pocket (😉) seeing them struggle was just hysterical!!
FYI, in the US, 2 pancakes is generally known as a “short stack”. Love you guys.
I always thought a short stack was 3 and 6 was a "stack"
It varies from place to place and restaurant to restaurant - two or three is a short stack and five or six is a stack :)
@@lorie76yt So is four simply... four pancakes? 😉
I would assume you were basing this on your Kentucky trip. As a 57-year old man from Kentucky who has made many many pancakes through the years having worked at restaurants for 14 years , I have never once seen a pancake recipe that includes egg whites. Maybe they're out there somewhere but in general baking powder or self rising flour provides the rise. The egg white ones look like a good idea, just kind of along the lines of your meatloaf with apricot jelly and nuts or whatever you make that time LOL. I'm sure if I tried to make a traditional British item it would be way off the mark as well. You guys are great thank you for so many years of entertainment.
The egg whites are probably used more commonly in the Japanese style cloud/souffle pancake
They made a meatloaf? I'll have to find that. It's so odd what we think is so basic other countries can't wrap their heads around. But it's the same here. We massacre everything we haven't cooked our whole lives.
The egg whites are for waffle mix lol 🥞
@marycasanova9805 They made the meatloaf sometime ago and have since realized that their American style meatloaf was way off and taken full blame for that. But, like I said, if I tried to make a Yorkshire pudding or Bubble and Speck I'm sure it would be way off. Another channel that features British guys did a thing on Superbowl food a few years ago and tried white chicken chili to represent Cincinnati style chili which is FAR from Cincinnati chili. It's hard to imagine when things are so commonplace to us but I'm sure our version of Italian and Mexican, etc are way off the real thing. Obviously, overall, the Sorted guys do an incredible job making and tasting unfamiliar items. And, it's really the only way to learn what is right and wrong.
@@johnwatson622 that was Jolly, they made real bad Superbowl snacks again this year, yeah, we just have different ways of doing stuff. I just wanted to see it because the sorted guys are really funny, and I'd love to see them kill a meatloaf. Try, about 5 years ago did a meatloaf, and I swear, they made a lamb and feta, a turkey and spinach, and a few other things I think no American has ever had. The Irish version of pie, has nothing to do with our version either. It's like so many American channels have what "America ate in the 50's" they have no idea that 90% of those dishes were put out by brands, trying to get people to experiment with the products. No one ever ate half that stuff ever. I think since the UK is trying to be inclusive to all palates and vegans, they look up sites that cater to vegan and new age diets. Never guessing that's used by 2% of the population. Please, someone needs to find a Betty Crocker cookbook from the 1950's and ship it to Ebbers.(I am not giving up mine, my mom wrote in the margins) I think he'd get a kick out of traditional American meals.
Is Jamie going to offend America today and never be allowed back? Will he be in all the headlines tomorrow 😂
Literally any time he cooks another nation's cuisine we all hesitate. I think at this point Jamie is researching every country the night before just so he doesn't mess up. He certainly sounds like he did some homework for this episode!
@@GuyNamedSean if I was him I would be consulting the countries embassy before cooking just to be sure 😂
Let's hope not! Jaime lives by the US's slogan of bigger and better!
Nah he’s good. I’ve seen worse here.
I doubt it, All across America no one food is made the same. How can he offend a country that is constantly in a foodie civil war
I always go for the bananas pancakes. It's just regular pancake batter, but you substitute 2 eggs with 1 banana. It's really simple, quick, and the flavor is amazing! (Especially if you pair them with toppings like maple syrup or some nuts)
The dark/yellow contrast mottled surface is a combination of too much oil and too hot of a pan. To get an even, uniform brown, it has to be slightly lower (the perfect) temp, with just a little bit (the perfect amount) of oil/butter.
Jamie started out with such great knowledge tidbits:
1. Leave the batter slightly lumpy - do NOT overmix by making it perfectly smooth
2. Leave the batter to rest for several minutes to allow the gluten to develop, the raising agents to do their magic, and the liquids to continue hydrating the solids
....annnnnd then he just Spaffed it all and tried to throw in too many techniques and we got... (wave vaguely) THAT. 😂
What is (wave vaguely offensively) THAT?
I am confused about the gluten. I thought resting allows gluten to relax. Crepe batter is supposed to rest overnight to not be chewy. Kneading dough creates more gluten for chewy bread.
@@jbeutell I thought you were right but it turns out that resting the dough actually does allow for some gluten development. Or so says the mighty Google.
@@jbeutell Pancake batter needs at least a bit of gluten to be chewy but not so much its like a loaf of sour dough. Pancake batter can be rested overnight if you really want to but it requires minimal whisking as to not develop gluten.
Far as the crepe batter you dont HAVE TO let it rest overnight you can skip that all together or just do 30mins you really might not even notice a difference.
@@nix10kodeey I tend to whisk lightly and get started immediately. I think like a lot of things preference is based on the way mom or grandma made items when you were a kid. Anyway thanks.
Funniest part is Ebbers trying fruitlessly to push the rhubarb. Stop trying to make fetch happen!
He loves a bit of Rhubarb!
I am absolutely not ashamed to say that I legitimately guffawed at Ben's crepe joke. That was awesome. I adore you, Ben. I needed that laugh.
What joke? How is stating that the pancake has the "mottledness" of a crepe, funny? What am I missing?
Pancake day CREPED up on me.
Honestly, I use Jamie's pancake recipe from the ultimate pancake battle years ago. It has never failed me and it remains a family tradition for me to make them on New Years Day :P
Would have loved to see Kush or Ben make them after tasting the “normals” version…..❤
Check the description for Ben's pancake video :-)
@@somefreshbread thx!
Barry's take looks like classic American silver dollar pancakes to me. Same you'd get in any diner. My grandma used to fry hers in a cast iron skillet with crisco. THAT'S full American if you want to try sometimes. XD
My mom, from the south used to cook our pancakes in bacon grease 😬they were good though
The most correct pancake frying fat is bacon grease.
It amazes me that at this stage, 9 years later, that a pancake episode could be considered a "without a recipe battle".
My favorite would be… carrot cake pancakes. I only make them on special occasions because it involves grating a bunch of carrots. They’re made with a bit of brown sugar so they are rather dark in color and look like carrot cake. Add in chopped pecans and they’re quite delicious even without any syrup. I used to freeze a whole batch of them and use them as a quick breakfast when I don’t have time to cook in the morning. Just heat em up and go!
Simple pancake, just one in the middle and make it about 5 inches across. It will raise perfectly. cook until the top is nearly dry then flip. Medium Heat and that is all. cook in veg oil or even margarine/butter. just a little.
Butter, Milk/buttermilk, egg, flour. Add vanilla paste (extract too wet) and some cinnamon.
barry’s look more like american pancakes and the buttermilk is more accurate technique wise
American here. Ours have always been just like this, with the exception of less-mixing of ingredients and less fat /butter on the pan/griddle. And let it rest before the cooking. Some will leave it in the fridge after mixing, for a time.
Part of the joy of weekend morning pancakes is the simplicity off making them. Start heating your pan or griddle. Whisk the dry stuff together, beat the wet stuff together, and add the dry to the wet. Mix until mostly combined but still a bit lumpy. The batter should be thin enough to pour, but not as thin as a crepe batter. The pan or griddle is also key - heavy enough to keep a constant heat and seasoned enough to keep your cakes from sticking. A light film of butter brushed onto the pan will give a crispy edge, but shouldn't be needed if the pan's properly seasoned and at the right temp. As others have stated, pancakes shouldn't be turned until the bubbles on top have burst, and the surface is nearly dry.
Loved watching this. It’s funny because the boys clearly didn’t grow up making pancakes on Sunday mornings. Also, a lot of us have electric griddles that are large (can hold 6 pancakes), flat, and heat very gently, that make the task quite easy.
Not to mention Barry was flipping them too soon. You want the bubbles popped and the holes not filling in before flipping.
Barry's pancakes look like the ones my late Mum would make every Saturday Morning for breaky, I would just have butter on them. Sunday morning it would be what we called a flat scone. She would make a scone dough roll it out flat then drop it in a dry frying pan on medium heat. Once it had brown spots on the bottom she would flip it and cook intil that side had some brown spots too. To eat we would rip a chunk off then put butter and jam on. She would also occasionally make fried scones. Thanks for bringing back wonderful memories ❤️
this is what food does so well, bringing all the memories back home. in my family we have a receipe for birthday buns. I am the only one where they come out just like my grandmother made them. I dont know why, it is tha same receipe.
@@ninirossau2304 I think you might have connected to her more on a love for food level than the rest of your family. What a blessing you have been gifted ✨️ 💜
One of my favorite pancake "hacks" is to use a prepackaged muffin mix and add just a little more liquid than the box calls for to get the right consistency for pancakes. This way it's easy to make flavored pancakes like apple cinnamon, blueberry, or banana nut (even cornbread pancakes are delicious with honey or preserves).
You're right, Betty Crocker three berry muffin mix is a favorite "cheat"
Could you please do a series on pancakes all over the world? :D this is such a great video!
This is a great idea!
I love your humor, your camaraderie and this idea of friends in the kitchen. 🥰
Going to give Japanese Pancakes a go this year, in theory they'll look similar to Jamie's but light, roll on Tuesday!
one of Barry's problems with his was too much butter in the pan. if you put the butter in the batter then you don't really need in the pan.
Barry's looks like pancakes you'd get at some American dinners. No one I know takes the time to whip egg whites.
Okay. American here and I love a good buttermilk pancake! But I have never in my life herd of melted butter being wisked into a pancake batter. That is undoubtedly the reason Berry's pancakes were greasy. Remove that element and it was a great recipe! His looked more the 'American pancake' and was served in one of the simple, yet delicious ways many, and dare I say most, American households serve them. Fun video to watch!
With yogurt or cream??? Never heard of this. Please explain.
You've got to try it! So delicious.
Barry’s are definitely more like a traditional American pancake, but they are both right about resting etc. You need some gluten to hold the bubbles from a physical rise so you rest, but for chemical you need to use the batter immediately or else you’ll lose the bubbles from the reaction completing. I also think there’s a pretty drastic difference between American buttermilk and buttermilk everywhere else. You’re better off using sour cream or cultured yogurt mixed with milk as a substitute to get that acidity.
If you are using double-acting baking powder (Standard in the US, you almost need to search for single-acting), then you will have TWO reactions...the first reaction when the wet and dry ingredients are mixed, and then an even larger reaction when the batter is heated on the griddle. Baking Powder reacts with any water in the batter, Baking Soda requires an acidic liquid such as buttermilk or a bit of lemon juice, and the reaction is immediate.
This is why most recipes call for both Baking Powder and Baking Soda. Baking Soda gives you the stronger initial reaction which the Baking Powder lacks, and the Double-acting Baking Powder gives you the strong second rise, which is what will save you from an over-beaten batter and/or give you that extra fluffiness.
In any case, the batter does need to rest. Biggest problem is actually that we Americans as a whole seem to be afraid to actually apply heat to a pan. The griddle isn't ready until a drop of water skitters around and dances. In my younger years, half the flattop went to 400F for the pancakes, with the other half at 350F for everything else. After breakfast, 3/4 was at 350F and one strip along the right side was kept at 375-400F for toasting hamburger buns, making dinner/garlic toast, accommodating the diner that wanted pancakes for dinner, etc.
Eggs? Old-School training. If eggs EVER hit the flattop, it was for an omelet. Fried and scrambled eggs were why we had side burners and egg pans. FWIW, hash browns were the reason why we cooked off so many extra baked potatoes in the afternoon, and spent the time peeling and shredding the extras after the dinner rush. That's also when we cooked off the sausage for gravy, putting the sausage grease in a separate container to use for the roux when making the gravy in the morning.
Come to think of it, about the ONLY mix or Pre-Prep we used was for pancake batter and brown gravy. Everything else was from scratch...even the biscuits and pies/cakes/other desserts. I quit restaurant cooking many decades ago. It's MUCH cheaper to hire a kid at min wage to tear open packages than it is to pay me to actually PREPARE food. Now I babysit a server room full of computers.
Pancakes were the first thing I learned how to cook from scratch so they always have a special place in my heart. I love to see them being given so much consideration.
Not even a minute in and Im with Mike 0:38 this is exactly what I needed. After a long day Ive got a smile on my face now.
I'm glad you did a pancake test
My pancakes never turn out the same-each time I cook, it's always different
Probably because I don't follow a recipe 🤪
But I'm going to try out the recipes that you've shared
EDIT: you guys didn't share any recipe links
Got you covered. I usually divide this by 1/3 and guesstimate proportions. Don't squish them down and you'll get thicc-bois like Jamie's minus the ring.
DRY INGREDIENTS
3 CUPS ALL-PURPOSE FLOUR
1/4 CUP SUGAR
1 1/2 TSP SALT
1 TBSP BAKING POWDER
1 1/2 TSP BAKING SODA
WET INGREDIENTS
2 1/4 CUPS MILK
1/4 CUP VEGETABLE OIL
1 TBSP VANILLA EXTRACT
1/4 CUP APPLE CIDER VINEGAR
3 EGGS
I grew up on buttermilk pancakes (Tennessee Girl). I would suggest adding a dash of vanilla to the better and 1 or 2 pancakes per pan. This was so much fun to watch.
Before I start watching this I want to say that your video from making pancakes as a chef is one of my most regularly rewatched videos ever.
I mean... I could just write the recipe down, but I really enjoy watching the video!
I love the Sorted Food boys. I stopped watching for awhile, but I am happy (and extremely entertained) with seeing you boys again. I absolutely adore them all, especially Ben.
It's funny that a few months ago, I tweeted asking Sorted how to make pancakes. Didn't realize they're different. 🤣🥞
Jamie's were looking great before the addition of the ring! I use egg whites in my waffles but not my pancakes. I use a recipe from the Joy of Cooking. (It was the first cookbook I had as an adult, gifted to me by my Nana many, many years ago. ❤️)
Another American here. An old southern grandmother at that. I've never seen anyone make pancakes like Jamie's. I don't beat the batter until smooth.
As an American and a professional baker here is my word of advice: use half pastry flour and ap flour, bs and bp, I like to use a 1/4 c of powdered milk, definitely use buttermilk and finally a relatively dry skillet or cast iron on med. It gives you an even color and when it’s flipped it gives you a much better rise.
I kinda wanna see you guys do something like a pancake test? So comparing pancakes from all over the world. From Souffle Pancakes to Crepes and maybe Dorayaki.
My own fav is still a simple german pancake with sugar or apple sauce for sure but since I'm german, I grew up with that ^^' And it's simply flour, baking powder, eggs and milk mixed together, in my family at least. Not sweetened so you can choose your topping how you like it. They're great with some cream cheese and smoked salmon as well, imo.
As a 25 year old American, even I haven't perfected my pancake technique. It's really tough to get just right.
Dare I say, it might be about as technique-dependent as a good Yorkshire pudding?
My mother (we go round her house on Sunday for dinner) had a nightmare with the Yorkshire puddings today…they were, ironically, as flat as a pancake! 😂
Yeah I’d agree there. Lots of people have their own recipe and way of making them for either.
Very similar batter in the UK too for both.
Haven’t watched it in a while, but instantly laughed 😂 “he would, but his back pocket is full of self raising flour” 😂 you guys are brilliant ♥️
Love the explanation of bicarb VS baking powder! Thank you
This is always an exciting theme. Especially for eggs. Japanese tamagoyaki, sunny side up, omelett, poached, onsen style, etc etc. I hope those classic battles make a comeback with this format. Maybe with cool costumes once in a while? ;D
As a pancake-loving American here, when I make them, I do tend to adopt the Japanese variant Jamie strove for with the egg whites. They’re more heavenly and I often fill them with frozen, cut strawberries.
But there’s nothing wrong with the traditional ones either.
Me too. The egg white recipe is actually what's in the Betty Crocker cookbook. That's what I've grown up eating and make myself. I do blueberries in mine.
I agree with Josh Burroughs - Barry nailed the appearance and technique, and adding a bit of vanilla is a force multiplier when you the maple syrup on them. Also, you folks have very different ideas about what a classic American Stack looks like. All that fruit & stuff is okay for a special occasion, but normally, it's just butter & syrup. So props to both Jamie and Barry for foregoing all that in favor of just syrup.
Love this show. A brief break from the world. Lots of laughs :)
I almost thought that we wouldn’t have a video today but happy to see it anyway!
Happy Sunday to SortedFood HQ and the Community!
This might be the first Sorted video I've ever seen where I honestly think I could have done a better job than either of the folks cooking.
Great explanation of food science!
Love this stuff
Honestly loving the balanced, self-evaluating and weighted discussion about what is and what could have been....along with the un/controlled mayhem that ensues with all challenges!
(Reminds me how getting too clever my not always pay off... :P
Pancakes with maple Syrup with a side of bacon or breakfast sausage and a slice of watermelon. Is my favorite breakfast meal.
Breakfast Sausage? What's the difference between a breakfast sausage and a normal sausage? Here in the UK we have just sausages - different varieties and flavours but there is not one called "Breakfast" sausage.
@@Mark-nh2hs it's kind of a North America thing. And it has pork with some lighter ingredients you'll probably see in other sausages.
@@ArielK1987 aaaahhh lol. Had me puzzled thinking in America they have a special sausage for Breakfast 🤣🤣. Lincolnshire Sausages are a popular pork sausage here in the UK (not too heavy on the herbs).
I love how Barry and Jamie have become Chemistry and English Majors in this video. Absolutely fabulous 👏🏽
Love this format of an episode. More same ingredients different tech please!
I would love to see more things like this, please!
Challenge: Make American pancakes.
Jamie? Proceeds to make Japanese pancakes. 😂
We need another poker face challenge, extreme spice and sour
Seconding!
“Are you going to sear the sides?” Was a wonderful bit of shade. 👏👏👏 Mike.
BEER is my magic ingredient! I inherited my dad’s “golden spatula” and still carry on his grandmother’s tradition of pancakes every Sunday. Love watching these guys experiment with techniques! Thx! ☺️🥞
The IG post sounded promising. Wondering if any perfecting of pancakes will be happening or if it’ll be utter carnage. 😂
Only one way to find out! haha.
Dare I say this is a video on how not to make pancakes!? Maybe have Ben or Kush whip up a batch of good ones as a solution at the end?
I tend to go the "drop scone" [Scotch pancake] route as I get great results every time.
175g (6oz) self-raising flour
1 tsp baking powder
40g (1½oz) caster sugar
finely grated zest of 1 small orange
1 egg
200ml (7fl oz) milk
sunflower oil, for frying
Flour, baking powder and sugar into a large bowl, add the orange zest. Mix together, make a well in the centre and add the egg and half the milk. Beat well, with a whisk, until you have a smooth thick batter, then beat in enough of the remaining milk to make a batter the consistency of thick pouring cream.
Heat a little oil in a large frying pan over a high heat. Drop the batter in dessert spoonfuls into the hot pan, spacing each dollop of the mix well apart to allow it to spread. Cook for about 2 minutes until bubbles start to appear on the surface, then turn over with a non-stick blunt-ended spatula, cook on the other side for a further 30-60 seconds until lightly golden brown on both sides.
best served warm with butter & home made raspberry jam.
I used your recipe today and they tasted great! Thanks!
@@lkchats Excellent, glad you enjoyed them. Did you have something nice on them?🥞
I use a recipe that I learned in middle school as my guideline - even now, 25 years later - but I also like to play around with ingredients, techniques, and cooking methods (mainly, I like to leave the "belt" in the kitchen drawer...). It is such a versatile type of food, and I make it on a regular basis.
American here. My husband and I started making our own pancakes a couple years ago, before us was the pre mix kind. We tried Alton Brown's recipe for a while, but now really like America's Test kitchen quick pancakes. They are tasty and easy. Both of them did well.
My go to is pancake mix. I've never been a fan of pancakes from scratch because they often don't come out right, based on my mom's cooking. It's a bit more difficult to get a mix wrong.
Krusteaz (just add water) is about 90% as good as well-made from scratch ones. 90% of the time, that's perfect for me. Gently mix, let it rest while the pan heats up for 8-10 minutes.
100%, box mixes are fool-proof and just as tasty and homemade pancakes, they're also easy to modify
When I first started watching I thought it would definitely be Jamie doing a savoury version, and Barry doing a sweet version. I was wrong…
I thought Barry was doing to puffy ones that push the definition a bit, surprised he was the one that stayed traditional
loving Ben and Mike's humor on the sidelines. educational, but funny lol
My go to is an oatmeal pancake recipe from one of my Mothers old Betty Crocker cookbooks. Over the years I've tweeted it a little bit to improve while still maintaining the original recipe. I'm 61 and have made a few pancakes in that time and have learned what works for me. I know what consistency i want my batter to be and the temperature of the pan or griddle. The first couple are made to test the temp of your pan then you cook and serve with butter and maple syrup yum!
P.S. I wanted to be there so much to teach them how to make them. Good effort boys!
The Betty Crocker cookbook is my Bible. Someone should send the boys an old one(50's-early70's) They'd have enough content for a year. That is how you make real American food. Remember how every woman would get one as a gift when she either moved out or got married? That is a tradition that needs to keep going.
Care to share the improved recipe? Oatmeal pancakes sound tasty.
Please do this with other dishes
Pancakes! One of my all time favorite breakfast items! Thanks guys! You Rock!
Not everyone likes the same kind and texture of pancake. Opinions are fine; you may not please everyone. My favourites contain buttermilk, baking soda AND baking powder, sugar and melted salted butter, egg and an extra egg yolk. Quite a thick batter, and quite a slow cook, so a thick moist pancake, and one is often enough. No syrup for me - I prefer a slice of cheese, just melting from the heat of the fresh pancake.
Kush’s look of utter despair eating that pancake. 😂 How could you, you monsters!
Kinda fun to see this sort of stuff because you start to realise the difference between something so simple across the world. Where I am from, pancakes are far bigger and flatter, crepe style, but still with a raising agent. Typically served with bacon or a jam but generally a dinner thing. I've honestly never had pancakes with a syrup.
Honestly my go-to recipe is still the simple 1-1-1 pancake recipe from you guys from way back.
It's hard to go wrong with that pancake ratio!
What's this now? 1-1-1?
@@SlickWillyTFCF 1 cup self-raising flour, 1 cup milk, 1 egg (and 1 tbsp sugar, 1tsp salt) - swap the flour for AP flour and you get a "crepe"
@@SlickWillyTFCF It's from one of their older videos. The basic idea is to use the same weight of flour and milk as your eggs. So if you have cracked 100g of eggs to that you add 100g of flour and 100g of milk (with a pinch of raising agent). If you keep everything the same but use 2 part milk then you get crepe-s.
As a certified American who loves to cook, I use pancake batter and add in fluffed up egg whites. Also we're not worried about how uniform and irregular the pancakes are. As for a cooking tip most people who make them at home use griddles. Much easier to make them than in a pan and you can get perfect pancakes first try.
Appreciated the technical analysis on the egg white breakdown.
Buttermilk pancakes with jam or ice cream on the side. Lovely.
I think Barry needs to figure out the difference between a pancake and a flapjack.
I've always heard those terms used interchangeably depending on region. Is there an actual difference in preparation or ingredients?
Hi, American here. I wouldn't call these American style pancakes, as they actually fit on those plates. When I make pancakes, I make them one at a time, as the pancake takes up the whole pan.
My wife prefers light and fluffy pancakes, I prefer the lead vests that you can't walk around after eating and need a nap.
Love this, haha! How do you make yours?
honestly, if both of them added more milk about... half cup-ish they'd have made a good flat American pancake in either style. also, your pancakes are like mini pancakes, pancakes take up the entire plate with a 5-6 ish centimeter gap to hold syrup around the pancake.
all that said, I'd love to have tried any of these.
The PURE excitement on Ben's face with his pun was perfect
Only Jamie would make Japanese pancakes in an american pancakes challenge
Sweet Jalapeño Cornbread + Banana Bread + Oatmeal Raisin Cookie + 2 Eggs Beaten + Waffle Maker = Delicious Spicy Fruity Sweet & Savory Egg Waffle.
A sure way to tell if a regular pancake (not sure about Jamie's thicker ones) is ready to flip is when the bubbles in the batter pop and the little holes don't instantly fill again with batter. Flip and give it about 30 seconds on the other side. Med-low heat. Start with a hot pan. Add a brush of butter with each batch.
I cheat and use pancake mix. Results are always delicious and consistent.
No no no Jamie as a 42 year old American momma that is far from a pancake here. Barry you are the closest. Honestly neither one have hit it on the head. Still lots of love from Michigan ❤️
Every pancake day I always follow Matty Mathesons pancake recipe they are incredible!
Jay's look fantastic! Im going to try and make my own.
My favourite recipe for pancakes is one I found in a cookbook years ago. They’re called, “Little Swiss Pancakes”.
125g self raising flour
¼ tsp bicarbonate soda
¼ tsp cream of tartar
1 Tbs caster sugar
1 large egg
150mL milk
butter/oil, for frying
Sift all the dry together, then add in the egg and milk.
I eat them with butter and maple syrup! Yum!
Yay 🇨🇦 maple syrup. Enjoy we are proud of our syrup. Also loving the puns and dad jokes! 😅