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!!
Ive always been told that resting and chilling your batter for 15-30 minutes makes a fluffier pancake, it would have been interesting to see a rested batter pancake vs a non rested batter pancake to see if there's a difference.
the recipe I use says to let rest after mixing. the batter definitely rises and develops air bubbles making for lighter fluffier pancakes. My waffle recipes calls for the whipped egg whites.
I love these recipe experiments Vaughn does! Definitely gonna try these pancakes next time I'm making some. The only thing I'm missing is a written recipe of Vaughn's version: can it be included? Much easier to follow it written than having to watch the video a few time to get the right amount of everything :)
Thanks Vaighn and NYT Cooking! You've taken all the guesswork out of making pancakes! Just before you made the final version, I was thinking that the recipe needed vanilla, and then voila! They look really good! Pancakes are always a good idea. Especially for dinner.
Thank you Thank you Thank you! I made these tonight for dinner, (Vaughn's version #4) and they are the BEST pancakes I have ever eaten! Go for the buttermilk- whip the egg whites- don't leave out the sugar. You only live once and as long as you don't eat them every day (but you might want to!) You will be FINE! :-)
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!
BTW , the combination of buttermilk and whipped egg whites is what J Kenji Lopez Alt calls for in his "Light and Fluffy Buttermilk Pancakes" in the food lab. a little extra work, sure, but still the best pancakes i've ever made at home.
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.
OMG, finally I learned a secret what was wrong with my pancakes! I literally gave up making them because every time had the same result and I didn't realize the issue was in the smoothness of my butter.
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
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.
Thats why japanese pancakes are so fluffy They separate the eggs But the taste of a buttermilk pancake is my favourite. I agree if I am goung to all the way for a special occasion I would do a buttermilk pancake with the separate whipped egg whites
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.
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.
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?
A little whisky (or any alcohol) will help just in case you over whisk. Another way to make "every day" pancakes is to make the batter in...gasp, a blender, the way my dad did. The method does not result in fluffy pancakes but thin tender Swedish-like pancakes. And, just one appliance, the blender, from which you pour the batter onto the griddle.
Yeah as long as you let it sit until it kind of thickens up (5-10 minutes like he said) it truly is just as good. Bonus: you can use that technique to turn any plant milk into "buttermilk" too!
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.
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!"
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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 right as I saw it. I am not complaining, ok 😅
Please add Vaughn’s recipe version to the website.
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
" My version of saying i love you to myself is not having many dishes to do. " Vaugh spoke for much of the humankind there.
Ive always been told that resting and chilling your batter for 15-30 minutes makes a fluffier pancake, it would have been interesting to see a rested batter pancake vs a non rested batter pancake to see if there's a difference.
the recipe I use says to let rest after mixing. the batter definitely rises and develops air bubbles making for lighter fluffier pancakes. My waffle recipes calls for the whipped egg whites.
I love these recipe experiments Vaughn does! Definitely gonna try these pancakes next time I'm making some. The only thing I'm missing is a written recipe of Vaughn's version: can it be included? Much easier to follow it written than having to watch the video a few time to get the right amount of everything :)
Vaughn did such an amazing job. Bless him.
Thanks Vaighn and NYT Cooking! You've taken all the guesswork out of making pancakes! Just before you made the final version, I was thinking that the recipe needed vanilla, and then voila! They look really good! Pancakes are always a good idea. Especially for dinner.
I love Vaughn so much! he's so charming and informative.
I would love to see Vaughn's recipe written and added to the website somewhere, just to make it easier to follow❤
Thank you Thank you Thank you! I made these tonight for dinner, (Vaughn's version #4) and they are the BEST pancakes I have ever eaten! Go for the buttermilk- whip the egg whites- don't leave out the sugar. You only live once and as long as you don't eat them every day (but you might want to!) You will be FINE! :-)
I like the idea, comment section under recipes on NYT is a goldmine of great and funky suggestions
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!
BTW , the combination of buttermilk and whipped egg whites is what J Kenji Lopez Alt calls for in his "Light and Fluffy Buttermilk Pancakes" in the food lab. a little extra work, sure, but still the best pancakes i've ever made at home.
We made Vaughn's version 🥞 this morning and they were delicious!! Could you please include a link to the electric skillet used? 🙏
A "penny for your thoughts" pancake! Oh, Vaughn! That's the dearest thing to happen to pancake breakfast--a little morning conversation prompt.🥰
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.
I do cottage cheese pancakes… you can use ricotta. Add lemon.
Cottage cheese, coconut flour, a little monk fruit, and lots of eggs.
I make Bill Granger's buttermilk pancakes all the time (they're delicious), no baking soda in the recipe and they brown perfectly.
OMG, finally I learned a secret what was wrong with my pancakes! I literally gave up making them because every time had the same result and I didn't realize the issue was in the smoothness of my butter.
Yay! Another Vaughn video!! It’s about time!!!
You are speaking my language! I love pancakes! I can’t wait to try your version! I absolutely love watching your work your way through these recipes.
its a good day when a new Vaughn video drops! and he is looking super cute in this.
Vaughn! You are so wonderful. This is a magnificently pleasant video. Loved the pancake stirring technique.
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😊
Va va va Vaughn! I agree, a day with a Vaughn video is a day with sunshine and smiles. I love this series too!
Vaughn is always doing an amazing job ,l like his recipe ❤❤❤❤❤🎉🎉🎉🎉
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
I love Cracker Barrel's pancakes. Crispy on the outside, fluffy on the inside.
Yum it looks delicious. Love your presentation. Eggs always in a small bowl to eliminate all the yucky bits.
My Friday is complete! A video from Vaughn!
This is the best video I have watched all week. Probably 10 weeks.
Yay- new Vaughn video! More please!
More Vaughn videos!!! His bolognese video was one of my favorites during the lockdown
Hey Vaughn! It’s J Vaughn. Love your classic recipes-updated videos. (Chocolate chip cookie vid is my fave!) Can you tell us the griddle you’re using?
Is there a text recipe for Vaughn’s version? Link is to Mark Bittman’s original recipe. Thx
Vaughn would be the most fun guest ever.
Vaughn and Desserts means it’s a great day ❤
More Vaughn videos please!
Vaughn Vreeland is the best thing on the internet.
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.
I am so excited for Sunday breakfast! Vaughns version is on the menu 🎉😊
These are the best pancakes! I tried this last weekend and was pleasantly impressed.
Thats why japanese pancakes are so fluffy
They separate the eggs
But the taste of a buttermilk pancake is my favourite. I agree if I am goung to all the way for a special occasion I would do a buttermilk pancake with the separate whipped egg whites
I enjoy these videos so much! Thanks you Vaughn and all the rest of the team.
Is the Vaughn version recipe linked anywhere? I only see the original in the description. 😭
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.
I love vaughn on any video especially when he's baking/cooking.
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.
This video looks and watches great :) good editing by the nyt cooking team. Great pancakes and good inspiration actually, cheers
Super enjoyed this video. Nicely done, Vaughn.
Yummy. And the pancakes look good, too.
The first cake tempers the skillet/grill…we call it the dog cake cause the dog gets it 🐶
Great video! Definitely want to make pancakes ASAP!
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?
The recipe link is to Bittman's original version. So where's the recipe for Vaughn's ultimate version?
My ex and I differed on how we preferred to cut up and eat pancakes and I'm happy to share that Vaughn agrees with me 😊
For the buttermilk variation, what are the measurements for the baking powder and baking soda? 👉👈
I watch anything with Vaughn in it 😍
A little whisky (or any alcohol) will help just in case you over whisk. Another way to make "every day" pancakes is to make the batter in...gasp, a blender, the way my dad did. The method does not result in fluffy pancakes but thin tender Swedish-like pancakes. And, just one appliance, the blender, from which you pour the batter onto the griddle.
And now I'm making pancakes for breakfast tomorrow.
The absolutely best pancakes I've ever made incorporated a package of powdered Gulab Jamun mix that I realized I'd never use otherwise.
Has anyone compared using actual buttermilk versus that milk with lemon/vinegar alternate? Are the results the same in baked goods and pancakes?
Yeah as long as you let it sit until it kind of thickens up (5-10 minutes like he said) it truly is just as good. Bonus: you can use that technique to turn any plant milk into "buttermilk" too!
Every day is Vaughn Day!!
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.
Vaughn is adorable
I love this series!
Does anyone else just want to hang out with Vaughn and eat pancakes?!
Yay it’s Vaughn!!! It’s been too long. ❤🎉
Wooow vaughn... First i saw you makim pizza for Tasty... You're my crush since that day ❤
Oh Vaughn so glad I watched - thanks 😊
I'd add the egg white to the buttermilk version to lighten it up.
The gratuitous thirst trap footage of Vaughn putting on the apron was *chef’s kiss*
Are lumps flour not mixed ?
Yaasss, Vaughn! Come over and butter my biscuits! And then make me pancakes!
Talented, funny, and adorable!
We love Vaughn!
I ate ployes, Canada's flat buckwheat pancake, this morning. But I missed the big fluffy pancake that I've had in the past.
love vaughn give us more !!!!
I feel like now I have to do Vaughn's version for breakfast tomorrow.
Mm. Vaughn. Yes. Stunning.
Need to do this experiment w/French Toast
The sporadic British accent talk is sending me
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!"
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 is a tasty snack I would drizzle in syrup and butter.
The original every day pancakes by Mark Bittman is my favorite!
There was a reason that Mr. Bittman's feature was called The Minimalist. Buttermilk and whipped egg whites is so extra.
We loveeee Vaughn
Vaughn, we all love you and you fluffy pancakes too.
love the edit and music!
Vaughn and pancakes!!?? This is food porn!! Lord have mercy!
Vaughn! I've missed you!
My true love returns 😍
Love your Pancakes 🎉
Can one use almond milk?
I use Bittman’s recipe all the time with oat milk now, previously with almond milk.
Vaughn knows EXACTLY what he’s doing, when he lingers into the camera.👀
Yeah Vaughn!