There was absolutely no real reason to include the slow-motion footage of Vaughn putting on the apron for an Everyday Pancake video, but I am forever grateful it made the cut.
I love this kind of video where he tests 1 recipe and takes into consideration what other people do to improve the overall recipe 🤗 perhaps he can do banana bread next!!
I love Vaughn’s series on modifying recipes! His beef stew is one of my mainstays. But. Just white flour??? At the very least, sub 1/3 to 1/2 of the flour with whole grain wheat, or buckwheat, or… sourdough! And yes, yes to buttermilk or other dairy plus beating the egg whites. I’ve been making Mollie Katzen’s Apple Cheese Pancakes (Moosewood Cookbook) for 40 years. They are fantastic - worth the trouble of grating an apple & beating the egg whites. Mollie has many savory pancake recipes as well. Another incredible variation is Lemon Ricotta - heavenly!
Let’s try Vaughn’s “ultimate” 2 more options (well, 5 if we want to try every combination) 1. Replace 1/4 C flour with cornstarch. 2. Let batter rest for 15 minutes or more (or make batter the night before). 3. Do both 4. try each option with and without whipping egg whites. Without exception diner chefs say that hydrating the flour is their secret to amazing pancakes. Cornstarch enhances the contrast between the fluffy interior and the crispy exterior.
If you don't want to beat the egg whites, even if you just separate the whites from the yolks and incorporate the whites gently at after everything else has been mixed it will still help achieve a lighter fluffier texture
Your everyday pancakes remind me of my maternal grandmother mother making her pancakes. You are absolutely right, they're just pancakes. Don't over think it.
im surprised you didn't put any of that sugar in the egg whites to make them whip up easier. and/or, try any more techniques from the japanese soufle recipe. i think they add some starch to the egg white when they beat it up too.
When I was watching you read the initial comments, my first thought was, "He better whip those egg whites!" I've been doing this for over 20 years and whenever I try another recipe that doesn't whip, I'm mad that I wasted my time and money. I also add vanilla - why wouldn't you? I can't wait to try "your recipe" and compare it to mine. They are so similar, I suspect I will love them. BTW, wild blueberries are essential. Just sayin'...
I cover my pan. I also sometimes add nutmeg or cinnamon. Always vanilla. I have used store bought flour and freshly ground white sonoran, emmer, or red fife wheats. Or oat flour blended with whatever other flour in the bowl. Really, anything goes.
Thanks for the prompt to see what ChatGPT recommends: "Sure, I can help you with that. Here are some tips to make your pancakes better: "Ingredients matter: Use fresh and high-quality ingredients whenever possible. For example, using pure vanilla extract instead of imitation will significantly enhance the flavor of your pancakes. "Properly mix your batter: Over-mixing the batter will result in tough pancakes. It's okay if the batter has a few lumps. Just make sure the dry and wet ingredients are combined well. "Rest the batter: Letting your batter rest for a few minutes (5-10 minutes) before cooking allows the gluten that was formed during the mixing to relax and the starch in the flour to absorb the liquid in the batter. This results in more tender pancakes. "The right temperature: It's best to cook pancakes on medium heat. If the pan is too hot, the pancakes will burn on the outside without getting cooked on the inside. A good way to test the pan is to drop a little water on it. If it sizzles and evaporates, the pan is hot enough. "Flip at the right time: Wait until the pancakes form bubbles on the surface and the edges look set. That's the right time to flip. Flipping them too soon or too often can result in flat pancakes. "Use a proper skillet or griddle: Non-stick skillets or griddles work best for pancakes because they allow for easy flipping. Make sure the pan is large enough to accommodate the pancake sizes you want without them touching. "Don't press down on the pancakes: After flipping, resist the urge to press down on the pancakes with your spatula. This will only deflate them. "Experiment with additions: Try adding things like blueberries, chocolate chips, or nuts to your batter for a fun twist. Make sure to add these after you’ve scooped the batter onto the griddle to ensure even distribution and to prevent them from sinking to the bottom of the batter bowl. "Keep them warm: If you're cooking a large batch, keep finished pancakes warm in an oven set to a low temperature while you continue to cook the rest. "Serve immediately: Pancakes are best served immediately. If you like them crispy, serve them straight from the pan to the plate. "Remember that practice makes perfect. Happy cooking!"
I'm going to base my comments on where I am on the video and then edit. At 4:28. I warm my buttermilk for faster absorption and absolutely don't over-mix. That being said, I wait around ten minutes before I actually start putting my pancakes on the griddle. Why? The baking powder. Baking powder loves time, heat and moisture.8:58 wait...who ain't using vanilla?! These aren't southern griddlecakes or southern flapjacks... these are pancakes! 10:10 I absolutely use a mix of buttermilk and regular milk. 1:1 actually. 10:34 Chile, if you don't use a damn fork! At this point, a wisk is negligible and not required. 11:05 so, yes the baking soda absolutely made the buttermilk feel itself along with the moisture to help activate the baking powder. This is why I also add the regular milk to give it some levity. 12:56 baby, that's not custard, it's undercooked. 21:52 white vinegar works better. Whether whole milk or low fat works better in this situation isn't something I've tested. 21:52 I've seen it and...fuck that jazz! Ain't nobody got time for that! 21: 52 though im not mad at the separation and mixing of the eggs and yolks, im not quite convinced it was necessary.
Could the flatness of the overmixed batter also have just been caused by the batter sitting around for a while (while the original ones were cooking), causing the baking soda/powder to lose some of its initial effervescence?
this has been my go-to recipe for pancakes for years. I never use sugar or melted butter, partly to cut down on calories, partly because I do not like the taste of them when they are too rich and too sweet.
I am loving this series, Vaughn, and Ted’s comment was wonderfully snarky. Thank you! Okay, so please … somebody know the answer here. I have used Bob’s Red Mill buttermilk powder in my baking for years. When my husband bakes, he buys himself the real thing because, I thought, he’s extra. But last night he made his gluten free masa pancakes and as we had no buttermilk, he used the powder. They were flat and had lots of air holes … which is when I asked, “Is this your usual recipe?” … and the only difference was he did not use actual buttermilk. My question is this: Could my baking have produced even better results with actual buttermilk? And, if so, might this be why my GF cakes lack in consistency?
Why is it I can't cook good pancakes no matter how I approach it. Idk what's wrong with what I'm doing, I've literally followed along next to my kids dad as he made them too and I did exactly same things he did on same grill even and his were fluffy and mine were flat and not pancakes looking at all...I've sifted I've beat the eggs till frothy I've chilled my batter I've used all different kinds of flours and even pancake mixes where I only add stupid water and still my dang pancakes are always retarded...I just can't make them I don't get it. I can't make cookies either, not by scratch at least..luckily the pre-made dough I can do good cookies...thank God. But still it really sucks the if my son asks for pancakes in the morning, he, we, all know Mom is not the one who can make them if you don't want a flat hard oddly shaped cooked piece of batter.
I say this all the time but Yay! A Vaughn video! I love when Vaughn makes new videos!
Me too!
More Vaughn!! 👏
Hahaha here the same super excited 😆 …
Me toooooo
There was absolutely no real reason to include the slow-motion footage of Vaughn putting on the apron for an Everyday Pancake video, but I am forever grateful it made the cut.
It's funny because I came across your comment as right after I saw it. I am not complaining ok 😅
I love this kind of video where he tests 1 recipe and takes into consideration what other people do to improve the overall recipe 🤗 perhaps he can do banana bread next!!
I vote for tapioca…whipped egg whites make many things so much better 🤍
YESS!!!
@@annieward81700ijij😊hii
Vaughn did such an amazing job. Bless him.
Please add Vaughn’s recipe version to the website.
I would love to see Vaughn's recipe written and added to the website somewhere, just to make it easier to follow❤
I love Vaughn so much! he's so charming and informative.
Yay! Another Vaughn video!! It’s about time!!!
A "penny for your thoughts" pancake! Oh, Vaughn! That's the dearest thing to happen to pancake breakfast--a little morning conversation prompt.🥰
Vaughn and Desserts means it’s a great day ❤
Yay- new Vaughn video! More please!
My Friday is complete! A video from Vaughn!
More Vaughn videos please!
its a good day when a new Vaughn video drops! and he is looking super cute in this.
Vaughn is always doing an amazing job ,l like his recipe ❤❤❤❤❤🎉🎉🎉🎉
This is the best video I have watched all week. Probably 10 weeks.
I like the idea, comment section under recipes on NYT is a goldmine of great and funky suggestions
I love Cracker Barrel's pancakes. Crispy on the outside, fluffy on the inside.
Does anyone else just want to hang out with Vaughn and eat pancakes?!
I love Vaughn’s series on modifying recipes! His beef stew is one of my mainstays. But. Just white flour??? At the very least, sub 1/3 to 1/2 of the flour with whole grain wheat, or buckwheat, or… sourdough! And yes, yes to buttermilk or other dairy plus beating the egg whites. I’ve been making Mollie Katzen’s Apple Cheese Pancakes (Moosewood Cookbook) for 40 years. They are fantastic - worth the trouble of grating an apple & beating the egg whites. Mollie has many savory pancake recipes as well. Another incredible variation is Lemon Ricotta - heavenly!
I make Bill Granger's buttermilk pancakes all the time (they're delicious), no baking soda in the recipe and they brown perfectly.
Vaughn is adorable
We made Vaughn's version 🥞 this morning and they were delicious!! Could you please include a link to the electric skillet used? 🙏
Va va va Vaughn! I agree, a day with a Vaughn video is a day with sunshine and smiles. I love this series too!
I am so excited for Sunday breakfast! Vaughns version is on the menu 🎉😊
I love the app and get annoyed by the hundreds of comments that think they know better but nice to see Vaughn took them into consideration😊
Yummy. And the pancakes look good, too.
Let’s try Vaughn’s “ultimate”
2 more options
(well, 5 if we want to try every combination)
1. Replace 1/4 C flour with cornstarch.
2. Let batter rest for 15 minutes or more (or make batter the night before).
3. Do both
4. try each option with and without whipping egg whites.
Without exception diner chefs say that hydrating the flour is their secret to amazing pancakes.
Cornstarch enhances the contrast between the fluffy interior and the crispy exterior.
Mm. Vaughn. Yes. Stunning.
Is the Vaughn version recipe linked anywhere? I only see the original in the description. 😭
If you don't want to beat the egg whites, even if you just separate the whites from the yolks and incorporate the whites gently at after everything else has been mixed it will still help achieve a lighter fluffier texture
The first cake tempers the skillet/grill…we call it the dog cake cause the dog gets it 🐶
Every day is Vaughn Day!!
The absolutely best pancakes I've ever made incorporated a package of powdered Gulab Jamun mix that I realized I'd never use otherwise.
I love vaughn on any video especially when he's baking/cooking.
Vaughn would be the most fun guest ever.
Super enjoyed this video. Nicely done, Vaughn.
These are the best pancakes! I tried this last weekend and was pleasantly impressed.
Great video! Definitely want to make pancakes ASAP!
Your everyday pancakes remind me of my maternal grandmother mother making her pancakes. You are absolutely right, they're just pancakes. Don't over think it.
Vaughn’s little chuckles give me life
Yay it’s Vaughn!!! It’s been too long. ❤🎉
My true love returns 😍
The gratuitous thirst trap footage of Vaughn putting on the apron was *chef’s kiss*
Is there a text recipe for Vaughn’s version? Link is to Mark Bittman’s original recipe. Thx
I love this series!
im surprised you didn't put any of that sugar in the egg whites to make them whip up easier.
and/or, try any more techniques from the japanese soufle recipe. i think they add some starch to the egg white when they beat it up too.
When I was watching you read the initial comments, my first thought was, "He better whip those egg whites!" I've been doing this for over 20 years and whenever I try another recipe that doesn't whip, I'm mad that I wasted my time and money. I also add vanilla - why wouldn't you? I can't wait to try "your recipe" and compare it to mine. They are so similar, I suspect I will love them. BTW, wild blueberries are essential. Just sayin'...
Oh Vaughn so glad I watched - thanks 😊
I cover my pan. I also sometimes add nutmeg or cinnamon. Always vanilla. I have used store bought flour and freshly ground white sonoran, emmer, or red fife wheats. Or oat flour blended with whatever other flour in the bowl. Really, anything goes.
Not me searching the comments section for thirst posts about falling into the deep pools of Vaughn's eyes when he eats his teeny pancakes
Vaughn, we all love you and you fluffy pancakes too.
Vaughn! I've missed you!
Vaughn is a tasty snack I would drizzle in syrup and butter.
This video looks and watches great :) good editing by the nyt cooking team. Great pancakes and good inspiration actually, cheers
Yaasss, Vaughn! Come over and butter my biscuits! And then make me pancakes!
Thanks for the prompt to see what ChatGPT recommends: "Sure, I can help you with that. Here are some tips to make your pancakes better:
"Ingredients matter: Use fresh and high-quality ingredients whenever possible. For example, using pure vanilla extract instead of imitation will significantly enhance the flavor of your pancakes.
"Properly mix your batter: Over-mixing the batter will result in tough pancakes. It's okay if the batter has a few lumps. Just make sure the dry and wet ingredients are combined well.
"Rest the batter: Letting your batter rest for a few minutes (5-10 minutes) before cooking allows the gluten that was formed during the mixing to relax and the starch in the flour to absorb the liquid in the batter. This results in more tender pancakes.
"The right temperature: It's best to cook pancakes on medium heat. If the pan is too hot, the pancakes will burn on the outside without getting cooked on the inside. A good way to test the pan is to drop a little water on it. If it sizzles and evaporates, the pan is hot enough.
"Flip at the right time: Wait until the pancakes form bubbles on the surface and the edges look set. That's the right time to flip. Flipping them too soon or too often can result in flat pancakes.
"Use a proper skillet or griddle: Non-stick skillets or griddles work best for pancakes because they allow for easy flipping. Make sure the pan is large enough to accommodate the pancake sizes you want without them touching.
"Don't press down on the pancakes: After flipping, resist the urge to press down on the pancakes with your spatula. This will only deflate them.
"Experiment with additions: Try adding things like blueberries, chocolate chips, or nuts to your batter for a fun twist. Make sure to add these after you’ve scooped the batter onto the griddle to ensure even distribution and to prevent them from sinking to the bottom of the batter bowl.
"Keep them warm: If you're cooking a large batch, keep finished pancakes warm in an oven set to a low temperature while you continue to cook the rest.
"Serve immediately: Pancakes are best served immediately. If you like them crispy, serve them straight from the pan to the plate.
"Remember that practice makes perfect. Happy cooking!"
Need to do this experiment w/French Toast
I feel like now I have to do Vaughn's version for breakfast tomorrow.
I ate ployes, Canada's flat buckwheat pancake, this morning. But I missed the big fluffy pancake that I've had in the past.
Wooow vaughn... First i saw you makim pizza for Tasty... You're my crush since that day ❤
The thing that would make these better is if you were making them for me.
I'm going to base my comments on where I am on the video and then edit. At 4:28. I warm my buttermilk for faster absorption and absolutely don't over-mix. That being said, I wait around ten minutes before I actually start putting my pancakes on the griddle. Why? The baking powder. Baking powder loves time, heat and moisture.8:58 wait...who ain't using vanilla?! These aren't southern griddlecakes or southern flapjacks... these are pancakes! 10:10 I absolutely use a mix of buttermilk and regular milk. 1:1 actually. 10:34 Chile, if you don't use a damn fork! At this point, a wisk is negligible and not required. 11:05 so, yes the baking soda absolutely made the buttermilk feel itself along with the moisture to help activate the baking powder. This is why I also add the regular milk to give it some levity. 12:56 baby, that's not custard, it's undercooked. 21:52 white vinegar works better. Whether whole milk or low fat works better in this situation isn't something I've tested. 21:52 I've seen it and...fuck that jazz! Ain't nobody got time for that! 21: 52 though im not mad at the separation and mixing of the eggs and yolks, im not quite convinced it was necessary.
brown the butter and it will give a nuttier flavor
This is awesome
love Vaughn
Could the flatness of the overmixed batter also have just been caused by the batter sitting around for a while (while the original ones were cooking), causing the baking soda/powder to lose some of its initial effervescence?
For the buttermilk variation, what are the measurements for the baking powder and baking soda? 👉👈
Fabulous
Are you free this Sunday? I like to make savory pancakes. Dried herbs
I'd let Vaughn make me pancakes in the morning.
Only way these pancakes could be better is if Vaughn and I got married and made them on our honeymoon. 😊🥞💕
In regards to the blonde pancakes, maybe the baking powder is old?
Always trust a bottom for brunch recipes
this has been my go-to recipe for pancakes for years. I never use sugar or melted butter, partly to cut down on calories, partly because I do not like the taste of them when they are too rich and too sweet.
Hala kamuka nya si Gerald Anderson crushhhhh
I am loving this series, Vaughn, and Ted’s comment was wonderfully snarky. Thank you!
Okay, so please … somebody know the answer here. I have used Bob’s Red Mill buttermilk powder in my baking for years. When my husband bakes, he buys himself the real thing because, I thought, he’s extra. But last night he made his gluten free masa pancakes and as we had no buttermilk, he used the powder. They were flat and had lots of air holes … which is when I asked, “Is this your usual recipe?” … and the only difference was he did not use actual buttermilk. My question is this: Could my baking have produced even better results with actual buttermilk? And, if so, might this be why my GF cakes lack in consistency?
The real thing is always better :)
I flip mine gently to not pop the air bubbles
Serious eats has pretty much the same recipe (egg whites, buttermilk/sour cream/yogurt etc)
he is so cute
Luscious beefcake makes luscious pancakes
Take that, chat GPT.
Can you share what griddle is being used?
It was a Presto
flame on man, flame on
Me love pancake
Vaughn my husband 😍
What griddle did you use?
It was a Presto
Thank you
I like to shallow fry my pancakes in a little lard cuz yolo
I’d cook those a wee bit longer.
I mean: the British accents!
Grated Granny Smith
HBBD Vaughn
What was that accent Vaughan kept popping into?
Came here for a pancake recipe. Found a beefcake instead..
I'm in love with him. 😔💘
Why is it I can't cook good pancakes no matter how I approach it. Idk what's wrong with what I'm doing, I've literally followed along next to my kids dad as he made them too and I did exactly same things he did on same grill even and his were fluffy and mine were flat and not pancakes looking at all...I've sifted I've beat the eggs till frothy I've chilled my batter I've used all different kinds of flours and even pancake mixes where I only add stupid water and still my dang pancakes are always retarded...I just can't make them I don't get it. I can't make cookies either, not by scratch at least..luckily the pre-made dough I can do good cookies...thank God. But still it really sucks the if my son asks for pancakes in the morning, he, we, all know Mom is not the one who can make them if you don't want a flat hard oddly shaped cooked piece of batter.
"Come up with that, ChatGPT!" ☠
Vaughn is such a babe
vaughn makes me hotter than that griddle 🥵
This man is cute 💘
Id marry vaughn in a heartbeat