@@TrvisXXIII This comment is not special to you. -- It does NOT contribute to the conversation AT ALL to just use emojis which is equivalent to saying. I laughed. Just UPVOTE the comment and move on. This gets in the wya. Besides, on a phone it is too small to see anyway. tldr emojis are useless wastes space annoying type of comment.
I make pancakes multiple times a week and this video confirmed my method. Two things> pouring melted butter in buttermilk warms the milk and cools the butter which helps the general emulsification. Also in baking, sugar is considered a wet ingredient because it dissolves. It’s added to eggs and butter because the crystals help aerate fats and egg whites.
Omgosh, gracias for that tip. I love love "Hotcakes" anytime, especially at night, which is a no-no bc I so need to lose weight before my back surgery. Again, gracias for this tip. Paz be with us all 🙏. "Sra. Isa"
I learned this lesson from my grandmother's apple bread recipe! Used to love mixing the baking soda in a mug with the milk and watching it foam! But didn't know it was a sub for buttermilk (her depression era recipe called for "sour milk")
I refuse to support animal exploitation and cruelty merely for a "buttermilk" pancake. That's why I use a plant milk (... my favorite is macadamia or almond, but there are so many to choose from...) and add either lemon juice OR apple cider vinegar to "sour" the plant milk. Works just as well, with the added benefit of showing kindness and respect to animals. It's a win-win. Yum!
@@victoriahart2166 I didn't specify the type of "milk," just said "milk." In reality, I prefer vanilla soymilk with ACV, along with flax "eggs." You mentioned macadamia milk. That is my current favorite to use as a creamer or to throw in the blender with frozen banana chunks and a dash of cinnamon -- best banana shake EVER! Thanks for responding, and have a great cruelty-free day!
You're not overexplaining at all! Those tiny little adjustments make such a big difference and they take so long to develop or discover alone. You sharing yours is why this series has been so great! "Perfection is lots of little things done well" - Marco Pierre White
@@c3piano I must disagree with you, sometimes when a person is trying to tell us specific details it is necessary otherwise it is easy to miss the point they are trying to make! Then if we miss the point we didn't learn anything!
These pancakes are the bomb! Excuse my old school verbiage I’m 60ish. I couldn’t find the recipe but googled cook with Matt and found the recipe with 1/2 &1/2 instead of buttermilk so I substituted with buttermilk and cake flour and they came out perfect. It’s 10:30pm and my grandkids are having a ball it’s time to eat pancakes ❤ Thanks for making a memorable family moment
I am 66 years old and have been cooking pancakes since I was 14 years old. Aside from a few exceptions, I have rarely had restaurant pancakes that were better than I could make at home.
My grandson is 9 and has been making pancakes since he was 5. I tell him his pancakes are the best I've ever had. The kid has that toaster setting down to perfect science. Now let go of my Eggo!
One of the things I do, since I don't normally keep cake flour around, is to replace some of the white flour with oat flour (I use the oat flour in bread); since oat flour doesn't have gluten, it reduces the gluten content in the dry ingredients, which keeps the pancakes from being tough.
The "baking" reason for buttermilk from a gal who bakes. The acid kickstarts the leavening agent in the batter usually baking soda, giving extra fluffiness and height to your pancakes. Matt, why did you use Baking Powder? Is this your recipe, or are you jazzing up one from a book? I usually use soda, not powder.
Baking soda is required; that’s what the acid in buttermilk reacts with. Baking powder is a leavening agent but it is self-activating. Use about 2 parts baking soda to baking powder. Put all the dry ingredients together and mix well. Eggs and buttermilk and butter/oil get added later. Add your sugar with the liquids. For truly fluffy pancakes, separate your egg yolks and white. Beat the egg whites into a meringue then carefully fold that into your batter. Do not overmix your batter.
Baking powder is just equal parts baking soda and cream of tartar. You still get your baking soda and cream of tartar stabilizes dishes with egg, much like it does for a souffle.
Me too! Making pancakes is a Love Language!❤❤ A+ Your pancakes are best anywhere you make them. Everybody loves pancakes, thanks for sharing! Oh So Good Syrup 1/2c butter 1/2c whipping cream 1/2c each brown sugar, granulated sugar 1 tsp vanilla extract Mix ingredients and bring to a boil for 1 1/2 minutes. Remove from heat and add vanilla. We use this when we add fresh berries or peaches! 🎉🎉
Growing up and when I started my Culinary/Chef journey 25+yrs ago, I really latched onto Alton Brown and how he relayed information (and entertains). I literally just put 1 and 1 together. Your videos portray the same vibes (to me). Love the content, keep on keeping on. Thank you!
Here is The Savior HalleluYAH “Hallel u YAH - Praise ye YaH” YaH The Father (Genesis 1) YaH arrives via The TENT OF MEETING YaH was Who they Crucified for mans sins YaH was Crucified on an Almond TREE Semitic of Moshe (Moses) Isaiah Scroll (The Original Isaiah)
Flawless execution. Really it is chemistry and physics artfully employed to make the perfect pancake. I have been at this method for years (minus the cake flour, which I will be trying) and people always ask me to make MY pancakes. Well done and it was just the right amount of explaning. Now I wanna pancake!
"Game changers"? Common ingredients of modern cooking and pancakes since their inception. There are also other leaveners used such as yeast, et al. Is that a "game changer" as well?🙄
It’s not a game changer. That’s pretty standard, though it’s supposed to be baking soda & baking powder. Baking soda reacts with an acid. Baking powder already has an acid. Usually, you’ll use a combination - enough soda to react with the buttermilk plus baking soda to get the total rise.
Im not big on pancakes in general. I've NEVER had pancakes from a restaurant and thought I should finish them. When someone makes pancakes at home I always eat them all and say to myself, eh, pancakes aren't all that bad. I don't agree with the video prompt at all.
Yes!!! My pancakes will put any restaurant to shame. You know they’re good when you don’t need to put syrup on them. Also, the outcome depends on the cook.
10:15 the solution to the mystery of the first pancake is simple. I accidentally figured it out when it took longer than expected to make the batter. It is time. The first pancake isn’t good because the pan isn’t consistently hot. Fix by giving the pan 5 extra minutes after you think it is hot and ready before adding the pancake batter. Now you first pancake will be as good as then 2nd, 3rd, and 4th
On occasion, I make caramelized pancakes. I put white sugar or turbinado sugar on top before I flip it. It makes a crispy shell like a creme brulee, and it keeps it from getting soggy with maple syrup on top.
This guys patience, cadence, explanation, and cleanliness just makes me want to be a better man. I watch this guys videos like “I want to be like this guy” 😂😂
It is chemical science and physics. For the best results you gotta do it right. I had trouble making good biscuits until I went to the trouble to use a high fat buttermilk and chill it. Cube up the butter and chill it and don't overwork it into the dry. Get that lift from the buttermilk + baking powder (non-aluminum) and flakiness from the cold butter.
I make buttermilk from whole milk. Add 1 cup of store buttermilk to 1/2 gallon, and keep it on the counter for a day or so. Put it back in the fridge to cool down. Now, it is good to drink. steve
- Dry into the wet for pancakes. YES. lumps for air. Great ideo. new to me. (I had always thought (dont stir any mor if little lumps because that's for minimal gluten development.) - Wet into dry for biscuits. Keep a dry layer on the mixing board (same as rolling out board).
It's the passion that comes behind the explanation. Often times my friends ask me why I take 5 minutes to explain a pasta dish I just made, instead of just saying "pasta with chicken." Lol. I want them to have an experience even without tasting the food. Words are powerful. For a lot of people recipes are like black boxes. Gather the ingredients, follow the directions. They dont understand the why's behind it. Plus, food and a scientific approach = fuck yeah. Appreciate you Matt, I always enjoy your videos. Keep it up brother.
Hello, I came across you video. I enjoyed it a lot. You took time to explain the process without just throwing it all together. I also went to culinary school for pastry and baking. I was under the delusion that most places made everything from scratch. Most restaurants would be using a pre-made mix ,because it's all about time and having a dedicated space for baking area.
First time viewer, first time commenter.... First of all, anyone saying, "It's just a pancake", should GTFO. Don't need that negativity. Second, anyone complain you're explaining too much should just go buy some bisquick and again... STFU/GTFO. Great video man. Loved the hair. Going to now binge watch more of your vids. Rock on.
Thank you for explaining everything with such depth. Makes the video feel very personal, love the quality of content. I started this video, weeks later I barely finish it. So worth it. Thank you for all your hard work!
I loved hearing all the tips and tricks to achieve the perfect stack of pancakes 🥞! They’re absolutely my favorite and you did a fantastic job covering all the who’s, what’s, when’s, where’s and why’s. Looks delicious 😋 🤤!!!
No, you are not saying too much. You are showing how it is taught in professional cooking and I love it. I went to culinary school and have not really been dong anything and working on getting back in the groove and I now may be going into the resturants as a side and part time and need to get back into it deep. I like my food to have that professional quality and method and although there is not necessarily a wrong method per say. I still prefer to cook in the style of professional cooking and quality over quantity as my chef instructor use to always say. Keep it going.
no way the recipe on his discord is correct. i got batter soup from it. added a couple extra tbsp of cake flour to get it more consistent. 1 C cake flour 1 C buttermilk 2 tbsp melted butter 1 tbsp baking powder 2 tbsp sugar 1 large egg pinch of vanilla paste pinch of salt
@@bkr323yea they rarely give the correct recipe. They’re just after the views stats; have no interest in sharing their well kept goldmine of a recipes. They playing us.
I tell you what my mom use to do when we were children, and we had a large family. She would cook a lot of buckwheat pancakes, fry a big pan of sausage, and then make a big pan of gravy. This is the absolute best breakfast in the world!!!! If you think biscuits and gravy are delish...then try the buckwheat pancakes. Omgosh ❤❤❤❤❤
You don't talk too much, this was a GREAT video :) You are the Pancake King. I have been on the hunt for the perfect pancake my whole life, I am definitely trying this method. My Danish mom always separated the egg whites, whipped them to peaks then folded in to the batter, to make it fluffy. It was a cross between a crepe and a pancake lol
I really enjoy your videos. I just found you recently and in my opinion no you don’t talk too much. What I love about your videos, Is that your teaching in every single one. You not just cooking your teaching, and I for one appreciate it.!
Sugar is always a "wet" ingredient because it is a frozen liquid. Just because it is solid at room temperature doesn't mean it is no longer a wet ingredient. If a recipe called for using Ice cubes, you wouldn't add them to the dry ingredients just because they aren't "liquid".
Definitely NOT TMI. This was one of the most fun, informative cooking vids I’ve seen. Perfectly meshed with how my brain works (biologist/chemist by education) and gave me the pieces I was missing to perfect the pancake. Now, if you want to know how to make the most insanely amazing French toast, hit me up. 😉
You're NOT saying too much. I don't watch TH-cam videos to hear what I already know.The explanation of how the baking powder and butter milk work together is brilliant.
This helped up my game when using box mix. My favorite is Krusteaz. I mix the liquids first, with a little lemon juice then the flour mix without mixing too much. Use a cast iron pan, with a little non stick spray, wiping it first, and viola, delicious fluffy next level pancakes.
Many years ago some friends of mine had a mall food court restaurant. She made the greatest pancakes I've ever eaten. After becoming a best customer they gave me her secret. 7-Up. She would put 7-Up in her batter. Now, I've never been able to make this work. But she had the lightest fluffiest pancakes ever. And very crispy on the outside which I love. Pizza Hut pizza crust is like that, very light and fluffy but very crispy on the outside.
My hat is off to you Sir! I was first drawn into the thumbnail, and then you explaining the sience of what goes into a pancake. How the baking powder reacts to the buttermilk and so on. I've altered my pancake recipe and tailor made it to how you prepare yours and my mind was blown 🤯. Thank you so much for sharing your insight! I am 3 - 0 on successfully making beautiful thick light fluffy blueberry pancakes for breakfast 😋.
No your not saying to much what your doing is teaching people. Now the people who follow your system will have the best ( sellable pancackes) man keep up the good work. If i was you I'd go into selling pancakes, I don't know anybody who doesn't like them. Peace!
Excellent video. Loved how you explained every step in the process and why you prefer doing it the way you do. I do have a request. Scrambled eggs. That seems to be a hot topic. Milk, yes? No? I'm a big no on adding any dairy to the eggs as I'm whisking them. Just a small bit of water breaks up the proteins really well. And since it's so little water, they cook up nicely (turn the oven on low and cook them slow). Dairy, in my opinion, makes the eggs tough and they look weird. So, what's your take on the best way to make scrambled eggs? Thanks!
Yeah lemon juice or vinegar 1 tbsp per cup to milk or almond milk (if you're avoiding dairy) helps create buttermilk you have to let it set in the milk for 5 mins or until you see the milk mixture begin to curdle. I had to do that when I couldn't use dairy products in my cooking because my girl who was breast feeding our daughter realized she had a dairy allergy.
I'm surprised adding lemon to almond milk would work--since almond milk doesn't have the lactose bacilli to react with (curdle). I'll have to give that a try.
Curdling isn't a factor here. You just need to add some acidity so that it will react with the baking soda to create bubbles to make the pancakes fluffy. If you're using baking powder, it shouldn't make a difference, because BP is already a mixture of baking soda and an acid. But a little extra acid doesn't hurt.
My mom taught me to mix the drys together & the liquids, then mix them together, like you do, but she never taught me your delicious recipe. Thanks for the rest of the lesson!
Commenting to say that the haircut looks great! The passion you put into the recipes and the youtube channel outweigh the need for dashing looks, but having them is a nice bonus!
Good stuff. Regarding lumpy batter, if you've mixed the batter long enough to remove all the lumps, you've mixed it too long. That will make the cakes tougher than they should be. Also, unless you specifically want pancakes with a hint of lemon or vinegar flavor, use buttermilk instead of clabbered milk. It's simply better in every way.
i've i been trying to figure this out for yearssss! also, we love when u go in depth; helps us learn. & your hair was cute longer. it was nothing wrong w. it
Pretty similar to how I do it, but I put sour dough in it instead of lemon or buttermilk to get that sourness. There where some great tips in there that I think can improve my pancakes even more.
If you don't have buttermilk use milk with some vinegar. Let it sit for I think it is 5 or 10 mins. Look it up online on how to make it. I think it is 1 tablespoon to a cup of milk . I have not made it in so long I forgot the exact amount of vinegar to milk . It works well. It will make the pancakes fluffy just like buttermilk.
I was really enjoying your teaching class demonstration with a touch of French. Then I was shocked after that bite and the video ended. I'll be making these for my fussy husband. Thank you.
I’ve never had really good pancakes at a restaurant, honestly. My mother’s buttermilk pancake recipe, based off her mother’s recipe, is so fluffy and delicious.
I know they call it a pancake, but I prefer to call my pancake a “panbake”, inasmuch as I use white whole wheat flour instead of cake flour. Why? Because as a pre-diabetic I try to stick to foods that will not spike my insulin too much. I didn’t want to have to cut out pancakes from my diet, so I made the change. Limited the amount of sugar so that each flapjack had no more than 2g of sugar. Also subbed yogurt for the buttermilk since yogurt contains less lactose than buttermilk and has approximately the same ph. Upped the taste by adding various condiments such as cinnamon, coconut oil, and vanilla extract. To round it out, I would add blueberries (room temperature) to the final mix. Every thing else is pretty much the same. And yes, you do need to get the pan hot before making the first one and regulating the gas burner thereafter if you’re making a lot of them.
Now I want pancakes. I personally like all the explaining, so thank you. Your aunt is a smart woman. I like to put 2 eggs cooked over easy between my cakes, and the cakes must be buttered with actual butter, no margarine. I'll have very little syrup with mine. Delish. Nice hair, btw. First time seeing your channel, and I did subscribe. Thanks for the video. Have a beautiful, blessed night. 🙏
Thought same; yummy and nice hairstyle (from first-time viewer who wondered why pancakes I ate long ago left an impression as I know nothing about chemical reactions). I just loved the pattern and color of yummy pancakes, and one's that were not thick. I've never made from scratch but recently I like the pancakes i make from: Pearl Milling Company (originally Aunt Jemima but had to change their company name because of the Woke Movement .... sad but thankfully still exists). 😊
I do actually use lemon juice instead of buttermilk. I mix my dry in to wet until you can just see a bit of flour, let it sit for about a minute, then just before cooking I mix in about a half table spoon of lemon juice to give the baking soda/powder a little boost just as it starts cooking.
You are a GOOD CHEF and I am so happy you answer so many of my questions in your videos omg thank you I been wondering this like my whole life and didn’t find a better person to explain. I guess some things are worth waiting for. Thanks again 😌
I can't wait to try this recipe! Thanks for this! It's basically the same as mine (which I've been using since I was 7 years old) EXCEPT for the buttermilk, which I picked up today and it calls for the melted butter instead of veg. oil (which of course, will taste better right away). My pancakes are pretty good, but they're always FLAT, and that annoys me, so I can't wait to try this out!
lol fun video. appreciate the basic and detailed explanations; it's helpful for me a novice cook. And your Aunt Sherri's concoction sounds awesome; i think the people who said they were grossed out went home and made it themselves, lol. I've never made PCs from scratch but will try this becauee I have pastry flour; I usually use a whole grain mix that requires only water, and I cook it in butter making the batter relatively thin and cook on relatively high heat to begin the PC to make it crispy.
You're NOT saying too much. No overkill. Your thoughts are truly appreciated. Love the memories of your Mum's & relatives influence with your cooking. Paz be with us all 🙏. "Sra Isa"
These look incredible, absolutely delicious. Heating up the plate was a great step, I do that with all or most of my food but you’re the only other person I’ve seen do this. Hi from Scotland👋🏻
I bought a Breville induction cooktop a few months ago and use it for everything with one exception. I put a plate on my non-induction cooktop set to its lowest simmer setting to warm up the plate and keep things like bacon, pancakes and french toast warm while I finish making the remaining items (such as a small amount of scrambled or fried egg).
My dad would make wheat pancakes with orange juice and cinnamon. It’s actually very good! Half wheat flour, half Hungry Jack pancake mix. Eggs, oil, orange juice, cinnamon, vanilla.
![[MV] A leap of faith...ความเชื่อใจครั้งสุดท้าย (From "Petrichor the series")](http://i.ytimg.com/vi/U1piZH2CNXA/mqdefault.jpg)
![ร้อยพ่อพันแม่ - WanMai [Official MV]](http://i.ytimg.com/vi/XY2pNYASEbg/mqdefault.jpg)
I always thought the restaurant’s were better because I didn’t have to do the dishes.
My mother said same for years.
😊
LoL
YEP!
for real
Oh my god, no music, no pauses, a ton of yapping, no weird personality, is this heaven????
😂😂😂
And a bunch of half-knowledge served with the wrong ingredients.
😂💯
Not when it’s brought to you with crude language. That’s discourteous
@@TrvisXXIII This comment is not special to you. -- It does NOT contribute to the conversation AT ALL to just use emojis which is equivalent to saying. I laughed. Just UPVOTE the comment and move on. This gets in the wya. Besides, on a phone it is too small to see anyway. tldr emojis are useless wastes space annoying type of comment.
1 cup (cake) flour
1 cup buttermilk
1 whole egg
2 T baking powder
pinch kosher salt
1 T white sugar
t vanilla paste
2 T melted butter
Thank you 🤗
Too much baking powder! Huge sodium bomb. 1/2 tsp is plenty, plus 1/4 tsp baking soda.
@@JanMitchell-d5y And the taste. That is an enormous amount of BP
If sugar content is an issue leave out the sugar.
@@JanMitchell-d5y OP did it too.. WAY too much baking powder
I make pancakes multiple times a week and this video confirmed my method. Two things> pouring melted butter in buttermilk warms the milk and cools the butter which helps the general emulsification. Also in baking, sugar is considered a wet ingredient because it dissolves. It’s added to eggs and butter because the crystals help aerate fats and egg whites.
Omgosh, gracias for that tip. I love love "Hotcakes" anytime, especially at night, which is a no-no bc I so need to lose weight before my back surgery. Again, gracias for this tip. Paz be with us all 🙏. "Sra. Isa"
The "first pancake not coming out right" phenomenon is because most people don't let their pan get hot enough before making the first pancake.
Captain Obvious strikes again... You're right!!
@@robertward8035 It's clearly not obvious to a lot of people, because if it was, there wouldn't be so many first pancakes not coming out right.
The French have a saying about that (crepes, not pancakes). The first one if for the dog.
@@kenbuffie2877 "The first one is for the dog." I like that...but what if you have cats?!😉😆
@@robertward8035 It takes years to learn that!!
1 Tbsp of distilled white vinegar; 1 cup 2% or full fat milk; stir then let sit for 5 mins = buttermilk substitution
Do you think I could use Apple cider vinegar?
@@Threesquaresons Might affect the pancake taste.
I learned this lesson from my grandmother's apple bread recipe! Used to love mixing the baking soda in a mug with the milk and watching it foam! But didn't know it was a sub for buttermilk (her depression era recipe called for "sour milk")
@@Threesquaresons yes
@@Threesquaresonsyou can use lemon juice or white vinegar
You don't over talk at all. You actually cover all the odds and ends rather succinctly.
Thank you
I agree. It feels like too much talking until you realize he’s making sure we understand why perfectly.
I definitely agree as well. "Sra. Isa"
If you don't have buttermilk, mix 1 T vinegar into 1 c milk. Stir together, then let sit 5 minutes. I learned this from my grandmother in the '60's.
Absolutely!
It's called clabbered milk.
It's similar, but not the same. Clabbered milk is naturally fermented from raw, unpasteurized milk.@@ryanforresterrenaissancesa4204
I refuse to support animal exploitation and cruelty merely for a "buttermilk" pancake. That's why I use a plant milk (... my favorite is macadamia or almond, but there are so many to choose from...) and add either lemon juice OR apple cider vinegar to "sour" the plant milk. Works just as well, with the added benefit of showing kindness and respect to animals. It's a win-win. Yum!
@@victoriahart2166 I didn't specify the type of "milk," just said "milk." In reality, I prefer vanilla soymilk with ACV, along with flax "eggs." You mentioned macadamia milk. That is my current favorite to use as a creamer or to throw in the blender with frozen banana chunks and a dash of cinnamon -- best banana shake EVER! Thanks for responding, and have a great cruelty-free day!
You're not overexplaining at all! Those tiny little adjustments make such a big difference and they take so long to develop or discover alone. You sharing yours is why this series has been so great!
"Perfection is lots of little things done well" - Marco Pierre White
Appreciate you
@@acooknamedMattI was going to say basically the same thing.
This is you finding your voice and your style.
Lean into it.
Way too much talking.
Ratios.....@@c3piano
@@c3piano I must disagree with you, sometimes when a person is trying to tell us specific details it is necessary otherwise it is easy to miss the point they are trying to make! Then if we miss the point we didn't learn anything!
These pancakes are the bomb! Excuse my old school verbiage I’m 60ish. I couldn’t find the recipe but googled cook with Matt and found the recipe with 1/2 &1/2 instead of buttermilk so I substituted with buttermilk and cake flour and they came out perfect. It’s 10:30pm and my grandkids are having a ball it’s time to eat pancakes ❤
Thanks for making a memorable family moment
Any time you can spoil grand kids is good times.
I am 66 years old and have been cooking pancakes since I was 14 years old. Aside from a few exceptions, I have rarely had restaurant pancakes that were better than I could make at home.
😅😅😅 such a boomer 😁. ( I had the same thought).😊
Share your recipe and tips!
I'm 49 & I been cooking pancakes since I was 12. Rarely have I had restaurant pancakes that were better than mine.
Im on board with you ( and I would love to be your neighbor…)
My grandson is 9 and has been making pancakes since he was 5. I tell him his pancakes are the best I've ever had. The kid has that toaster setting down to perfect science. Now let go of my Eggo!
the lumps disappear when over mixed. that's why mom said that. over mixing makes them tough. same with brownies. only stir til mixed, no more.
One of the things I do, since I don't normally keep cake flour around, is to replace some of the white flour with oat flour (I use the oat flour in bread); since oat flour doesn't have gluten, it reduces the gluten content in the dry ingredients, which keeps the pancakes from being tough.
The "baking" reason for buttermilk from a gal who bakes. The acid kickstarts the leavening agent in the batter usually baking soda, giving extra fluffiness and height to your pancakes. Matt, why did you use Baking Powder? Is this your recipe, or are you jazzing up one from a book? I usually use soda, not powder.
I’ve never used baking soda in pancakes. Baking powder is a leavening agent that i use.
I will give it a try your way😅 @@acooknamedMatt
@@acooknamedMatt I use both. I also substitute some of the butter with bacon grease.
Baking soda is required; that’s what the acid in buttermilk reacts with. Baking powder is a leavening agent but it is self-activating. Use about 2 parts baking soda to baking powder. Put all the dry ingredients together and mix well. Eggs and buttermilk and butter/oil get added later. Add your sugar with the liquids. For truly fluffy pancakes, separate your egg yolks and white. Beat the egg whites into a meringue then carefully fold that into your batter. Do not overmix your batter.
Baking powder is just equal parts baking soda and cream of tartar. You still get your baking soda and cream of tartar stabilizes dishes with egg, much like it does for a souffle.
Me too! Making pancakes is a Love Language!❤❤ A+ Your pancakes are best anywhere you make them.
Everybody loves pancakes, thanks for sharing!
Oh So Good Syrup
1/2c butter
1/2c whipping cream
1/2c each brown sugar, granulated sugar
1 tsp vanilla extract
Mix ingredients and bring to a boil for 1 1/2 minutes. Remove from heat and add vanilla.
We use this when we add fresh berries or peaches! 🎉🎉
Omgosh! Gracias Gracias for this short recipe for "oh so good syrup", lol. Looking forward to making it. Paz be with us all 🙏. "Sra Isa"
Growing up and when I started my Culinary/Chef journey 25+yrs ago, I really latched onto Alton Brown and how he relayed information (and entertains). I literally just put 1 and 1 together. Your videos portray the same vibes (to me). Love the content, keep on keeping on. Thank you!
Same here, and You know what i didn’t realize that haha thanks
Not a fan of the McGriddle. Too sweet! I love my cast iron for pancakes as well. 👍🏼
Here is The Savior
HalleluYAH “Hallel u YAH - Praise ye YaH”
YaH The Father (Genesis 1)
YaH arrives via The TENT OF MEETING
YaH was Who they Crucified for mans sins
YaH was Crucified on an Almond TREE
Semitic of Moshe (Moses)
Isaiah Scroll (The Original Isaiah)
Flawless execution. Really it is chemistry and physics artfully employed to make the perfect pancake. I have been at this method for years (minus the cake flour, which I will be trying) and people always ask me to make MY pancakes. Well done and it was just the right amount of explaning. Now I wanna pancake!
You're not over explaining. And the baking powder and buttermilk are game changers
:)
"Game changers"?
Common ingredients of modern cooking and pancakes since their inception.
There are also other leaveners used such as yeast, et al.
Is that a "game changer" as well?🙄
It’s not a game changer. That’s pretty standard, though it’s supposed to be baking soda & baking powder. Baking soda reacts with an acid. Baking powder already has an acid. Usually, you’ll use a combination - enough soda to react with the buttermilk plus baking soda to get the total rise.
@@kajem575you would be surprised at the amount of people who know next to nothing in the kitchen
Speaking of game changers. I like to put maple syrup on my pancakes. 🤯
Why is Mom's food always better than mine? 12:32 we called that the love that she added. Also, butter. Butter is also love.
Lol, I've given my apple bread recipe to several people who swear it doesn't come out the same....a colleague said "it's the love..."
It is, you have to care.
Pan fried pancakes made at home beats any restaurant.
Cracker barrel dude?
Im not big on pancakes in general. I've NEVER had pancakes from a restaurant and thought I should finish them. When someone makes pancakes at home I always eat them all and say to myself, eh, pancakes aren't all that bad.
I don't agree with the video prompt at all.
I have never tasted any that taste better than my own.
Yes!!! My pancakes will put any restaurant to shame. You know they’re good when you don’t need to put syrup on them. Also, the outcome depends on the cook.
I don't actually consider pancakes made on a griddle to be pancakes, they're griddle cakes, and they're inferior by definition.
10:15 the solution to the mystery of the first pancake is simple. I accidentally figured it out when it took longer than expected to make the batter. It is time. The first pancake isn’t good because the pan isn’t consistently hot. Fix by giving the pan 5 extra minutes after you think it is hot and ready before adding the pancake batter. Now you first pancake will be as good as then 2nd, 3rd, and 4th
Exactly!!! Same thing goes with the outdoor griddles that are popular RN, just let them warm up for an extra few min before putting anything on them.
On occasion, I make caramelized pancakes. I put white sugar or turbinado sugar on top before I flip it. It makes a crispy shell like a creme brulee, and it keeps it from getting soggy with maple syrup on top.
i am definitely going to try your sugar suggestion. great idea! the crunchy outside and soft inside is what makes a great pancake.
I saved this video to every media that I have. SCIENCE! It's a beautiful thing. Good food brings people together. Thanks!🙏😋
Love the detailed explanations. I've been honing my home cooking skills for years and that kind of information is what keeps me watching.
This guys patience, cadence, explanation, and cleanliness just makes me want to be a better man. I watch this guys videos like “I want to be like this guy” 😂😂
Man, thank you! For years I’ve been trying to find a recipe I liked and this one has been the best. I really enjoyed the pancakes with my family
It is chemical science and physics. For the best results you gotta do it right.
I had trouble making good biscuits until I went to the trouble to use a high fat buttermilk and chill it. Cube up the butter and chill it and don't overwork it into the dry. Get that lift from the buttermilk + baking powder (non-aluminum) and flakiness from the cold butter.
I make buttermilk from whole milk.
Add 1 cup of store buttermilk to 1/2 gallon,
and keep it on the counter for a day or so.
Put it back in the fridge to cool down. Now,
it is good to drink.
steve
- Dry into the wet for pancakes. YES.
lumps for air. Great ideo. new to me. (I had always thought (dont stir any mor if little lumps because that's for minimal gluten development.)
- Wet into dry for biscuits. Keep a dry layer on the mixing board (same as rolling out board).
It's the passion that comes behind the explanation. Often times my friends ask me why I take 5 minutes to explain a pasta dish I just made, instead of just saying "pasta with chicken." Lol. I want them to have an experience even without tasting the food. Words are powerful. For a lot of people recipes are like black boxes. Gather the ingredients, follow the directions. They dont understand the why's behind it. Plus, food and a scientific approach = fuck yeah. Appreciate you Matt, I always enjoy your videos. Keep it up brother.
Oooh, on another note! Love the commercial regarding "Boy's Town". Padre God be Praised it's still running n helping our youth 🙏. "Sra. Isa"
I’ve never wanted pancakes more. Thanks dawg!
Hello, I came across you video. I enjoyed it a lot. You took time to explain the process without just throwing it all together. I also went to culinary school for pastry and baking. I was under the delusion that most places made everything from scratch. Most restaurants would be using a pre-made mix ,because it's all about time and having a dedicated space for baking area.
Love this series keep crushing it!! Not over mixing is MAJOR KEY!!
Thanks bro
Any time you have the time and ability to add LOVE to cooking at home, it's beneficial to those you are cooking for. Thank you for being you!!!
First time viewer, first time commenter....
First of all, anyone saying, "It's just a pancake", should GTFO. Don't need that negativity.
Second, anyone complain you're explaining too much should just go buy some bisquick and again... STFU/GTFO.
Great video man. Loved the hair. Going to now binge watch more of your vids. Rock on.
I’m a first timer too and was thinking the exact same thing!
Also me😂
WOW! I been cooking for 60 years and yours is the best information ... complete. Excellent!
This might be one of the best cooking videos I've seen. First time visitor to your channel and I'm very impressed. Well done!
I like the fact that you tell us the whys! ❤😊
Thank you for explaining everything with such depth.
Makes the video feel very personal, love the quality of content.
I started this video, weeks later I barely finish it. So worth it.
Thank you for all your hard work!
The love for the McGriddle was real 🤣, definitely a pick of mine!
You're explanations are great. Thanks for this video, I learned a lot!
I loved hearing all the tips and tricks to achieve the perfect stack of pancakes 🥞! They’re absolutely my favorite and you did a fantastic job covering all the who’s, what’s, when’s, where’s and why’s. Looks delicious 😋 🤤!!!
This is the BEST pancake video I've seen. Thank you! Hair looks great too!
No, you are not saying too much. You are showing how it is taught in professional cooking and I love it. I went to culinary school and have not really been dong anything and working on getting back in the groove and I now may be going into the resturants as a side and part time and need to get back into it deep. I like my food to have that professional quality and method and although there is not necessarily a wrong method per say. I still prefer to cook in the style of professional cooking and quality over quantity as my chef instructor use to always say. Keep it going.
no way the recipe on his discord is correct. i got batter soup from it. added a couple extra tbsp of cake flour to get it more consistent.
1 C cake flour
1 C buttermilk
2 tbsp melted butter
1 tbsp baking powder
2 tbsp sugar
1 large egg
pinch of vanilla paste
pinch of salt
In the video above he adds maple sugar to the batter, but that's not in the list shown above. hmmmm.
yeah it needs like 1 or 2 tbsp more flour. he's just eyeballing everything but if you're measuring it out, add an extra bit of flour
@@bkr323yea they rarely give the correct recipe. They’re just after the views stats; have no interest in sharing their well kept goldmine of a recipes. They playing us.
@@SandyLove1 That's why I'm sticking with ThatDudeCanCook (Sonny Hurrell) and Brian Lagerstrom, both of which give good solid delicious recipes.
I tell you what my mom use to do when we were children, and we had a large family. She would cook a lot of buckwheat pancakes, fry a big pan of sausage, and then make a big pan of gravy. This is the absolute best breakfast in the world!!!! If you think biscuits and gravy are delish...then try the buckwheat pancakes. Omgosh ❤❤❤❤❤
Hey I just wanted to say that I really enjoy this series, also love your haircut :)
Hey thank you
No I personally enjoy when you go super in depth so please continue!
Weird, I think they are always worse at restaurants they have a weird spongy texture and taste.
I like that spongy texture and want to duplicate it but don't know what is making them spongy.
You don't talk too much, this was a GREAT video :) You are the Pancake King. I have been on the hunt for the perfect pancake my whole life, I am definitely trying this method. My Danish mom always separated the egg whites, whipped them to peaks then folded in to the batter, to make it fluffy. It was a cross between a crepe and a pancake lol
“Ser Criston Cole makes Pancakes”
I really enjoy your videos. I just found you recently and in my opinion no you don’t talk too much. What I love about your videos, Is that your teaching in every single one. You not just cooking your teaching, and I for one appreciate it.!
Thank you so much!!
Sugar is always a "wet" ingredient because it is a frozen liquid. Just because it is solid at room temperature doesn't mean it is no longer a wet ingredient. If a recipe called for using Ice cubes, you wouldn't add them to the dry ingredients just because they aren't "liquid".
Definitely NOT TMI. This was one of the most fun, informative cooking vids I’ve seen. Perfectly meshed with how my brain works (biologist/chemist by education) and gave me the pieces I was missing to perfect the pancake.
Now, if you want to know how to make the most insanely amazing French toast, hit me up. 😉
I would love to share this with my young children but please refrain from the foul language
Great job Matt but please leave out the F word. Not cool! My Grandkids are here.Thanks
You're NOT saying too much. I don't watch TH-cam videos to hear what I already know.The explanation of how the baking powder and butter milk work together is brilliant.
Can do without the language 😔
Get over yourself.
LOL agree to disagree
This helped up my game when using box mix. My favorite is Krusteaz. I mix the liquids first, with a little lemon juice then the flour mix without mixing too much. Use a cast iron pan, with a little non stick spray, wiping it first, and viola, delicious fluffy next level pancakes.
The absolutely best pancake video anywhere...this is perfection of the how and why's...
Many years ago some friends of mine had a mall food court restaurant. She made the greatest pancakes I've ever eaten. After becoming a best customer they gave me her secret. 7-Up. She would put 7-Up in her batter. Now, I've never been able to make this work. But she had the lightest fluffiest pancakes ever. And very crispy on the outside which I love. Pizza Hut pizza crust is like that, very light and fluffy but very crispy on the outside.
My hat is off to you Sir! I was first drawn into the thumbnail, and then you explaining the sience of what goes into a pancake. How the baking powder reacts to the buttermilk and so on. I've altered my pancake recipe and tailor made it to how you prepare yours and my mind was blown 🤯. Thank you so much for sharing your insight! I am 3 - 0 on successfully making beautiful thick light fluffy blueberry pancakes for breakfast 😋.
You weren't talking too much. I like the explanation of your thoughts on what works and why?
No your not saying to much what your doing is teaching people. Now the people who follow your system will have the best ( sellable pancackes) man keep up the good work. If i was you I'd go into selling pancakes, I don't know anybody who doesn't like them. Peace!
Excellent video. Loved how you explained every step in the process and why you prefer doing it the way you do.
I do have a request. Scrambled eggs. That seems to be a hot topic. Milk, yes? No? I'm a big no on adding any dairy to the eggs as I'm whisking them. Just a small bit of water breaks up the proteins really well. And since it's so little water, they cook up nicely (turn the oven on low and cook them slow). Dairy, in my opinion, makes the eggs tough and they look weird.
So, what's your take on the best way to make scrambled eggs?
Thanks!
Thank you ,easy understandable explanation
Yeah lemon juice or vinegar 1 tbsp per cup to milk or almond milk (if you're avoiding dairy) helps create buttermilk you have to let it set in the milk for 5 mins or until you see the milk mixture begin to curdle. I had to do that when I couldn't use dairy products in my cooking because my girl who was breast feeding our daughter realized she had a dairy allergy.
I'm surprised adding lemon to almond milk would work--since almond milk doesn't have the lactose bacilli to react with (curdle). I'll have to give that a try.
Curdling isn't a factor here. You just need to add some acidity so that it will react with the baking soda to create bubbles to make the pancakes fluffy.
If you're using baking powder, it shouldn't make a difference, because BP is already a mixture of baking soda and an acid. But a little extra acid doesn't hurt.
My mom taught me to mix the drys together & the liquids, then mix them together, like you do, but she never taught me your delicious recipe. Thanks for the rest of the lesson!
P.S. she was a buttermilk fan, & now I finally understand why.
I thoroughly appreciate your "talking to much", im here to hear what you got to say about pancakes, these look FIRE.
Commenting to say that the haircut looks great! The passion you put into the recipes and the youtube channel outweigh the need for dashing looks, but having them is a nice bonus!
Haha I appreciate that!
@@acooknamedMatt trust me...we do too 😉
Love the precision. Amazing outcome.
Good stuff. Regarding lumpy batter, if you've mixed the batter long enough to remove all the lumps, you've mixed it too long. That will make the cakes tougher than they should be.
Also, unless you specifically want pancakes with a hint of lemon or vinegar flavor, use buttermilk instead of clabbered milk. It's simply better in every way.
i've i been trying to figure this out for yearssss!
also, we love when u go in depth; helps us learn.
& your hair was cute longer. it was nothing wrong w. it
Thanks and noted haha
Pretty similar to how I do it, but I put sour dough in it instead of lemon or buttermilk to get that sourness. There where some great tips in there that I think can improve my pancakes even more.
If you don't have buttermilk use milk with some vinegar. Let it sit for I think it is 5 or 10 mins. Look it up online on how to make it. I think it is 1 tablespoon to a cup of milk . I have not made it in so long I forgot the exact amount of vinegar to milk . It works well. It will make the pancakes fluffy just like buttermilk.
My "tell" for pancakes is not that the bubbles stop, but that when the bubbles pop they start to leave craters that don't collapse.
I was really enjoying your teaching class demonstration with a touch of French. Then I was shocked after that bite and the video ended. I'll be making these for my fussy husband. Thank you.
I’ve never had really good pancakes at a restaurant, honestly. My mother’s buttermilk pancake recipe, based off her mother’s recipe, is so fluffy and delicious.
True expertise at anything consists of myriad tiny details that all add up to the perfect result. All those little things add up to mastery.
I know they call it a pancake, but I prefer to call my pancake a “panbake”, inasmuch as I use white whole wheat flour instead of cake flour. Why? Because as a pre-diabetic I try to stick to foods that will not spike my insulin too much. I didn’t want to have to cut out pancakes from my diet, so I made the change. Limited the amount of sugar so that each flapjack had no more than 2g of sugar. Also subbed yogurt for the buttermilk since yogurt contains less lactose than buttermilk and has approximately the same ph. Upped the taste by adding various condiments such as cinnamon, coconut oil, and vanilla extract. To round it out, I would add blueberries (room temperature) to the final mix. Every thing else is pretty much the same. And yes, you do need to get the pan hot before making the first one and regulating the gas burner thereafter if you’re making a lot of them.
Please keep going with this explanation series, love it! Your other videos are gorgeous but you have a lot to share and we're here for it. Thx!
Now I want pancakes. I personally like all the explaining, so thank you. Your aunt is a smart woman. I like to put 2 eggs cooked over easy between my cakes, and the cakes must be buttered with actual butter, no margarine. I'll have very little syrup with mine. Delish. Nice hair, btw. First time seeing your channel, and I did subscribe. Thanks for the video. Have a beautiful, blessed night. 🙏
Thought same; yummy and nice hairstyle (from first-time viewer who wondered why pancakes I ate long ago left an impression as I know nothing about chemical reactions). I just loved the pattern and color of yummy pancakes, and one's that were not thick. I've never made from scratch but recently I like the pancakes i make from: Pearl Milling Company (originally Aunt Jemima but had to change their company name because of the Woke Movement .... sad but thankfully still exists). 😊
I really liked your video. You don’t ramble. You’re actually a very eloquent speaker.
I do actually use lemon juice instead of buttermilk. I mix my dry in to wet until you can just see a bit of flour, let it sit for about a minute, then just before cooking I mix in about a half table spoon of lemon juice to give the baking soda/powder a little boost just as it starts cooking.
I absolutely love LOVE 💕 pancakes. Any time, any place , any how. Thank you unlocking the mystery.
Thanks! Great teacher! Over explain is much better than under explain 😁
You are a GOOD CHEF and I am so happy you answer so many of my questions in your videos omg thank you I been wondering this like my whole life and didn’t find a better person to explain. I guess some things are worth waiting for. Thanks again 😌
Happy to help!
I can't wait to try this recipe! Thanks for this! It's basically the same as mine (which I've been using since I was 7 years old) EXCEPT for the buttermilk, which I picked up today and it calls for the melted butter instead of veg. oil (which of course, will taste better right away). My pancakes are pretty good, but they're always FLAT, and that annoys me, so I can't wait to try this out!
lol fun video. appreciate the basic and detailed explanations; it's helpful for me a novice cook. And your Aunt Sherri's concoction sounds awesome; i think the people who said they were grossed out went home and made it themselves, lol. I've never made PCs from scratch but will try this becauee I have pastry flour; I usually use a whole grain mix that requires only water, and I cook it in butter making the batter relatively thin and cook on relatively high heat to begin the PC to make it crispy.
I can't wait to try this! The cake flour tip is outstanding. Did I hear your cat talking to you? 😊
You're NOT saying too much. No overkill. Your thoughts are truly appreciated. Love the memories of your Mum's & relatives influence with your cooking. Paz be with us all 🙏. "Sra Isa"
flip em only once, I see so many people flip them over and over. Great video
Wow!! Great video! Why aren't all young people as smart and articulate as you! Cant Wait to try this on my Blackstone!
These look incredible, absolutely delicious. Heating up the plate was a great step, I do that with all or most of my food but you’re the only other person I’ve seen do this. Hi from Scotland👋🏻
Great explanation keep geeking out in the food it makes understand and makes us respect the process
I bought a Breville induction cooktop a few months ago and use it for everything with one exception. I put a plate on my non-induction cooktop set to its lowest simmer setting to warm up the plate and keep things like bacon, pancakes and french toast warm while I finish making the remaining items (such as a small amount of scrambled or fried egg).
Compa this is AN AWESOME VIDEO!! Also don’t stumble on the sugar, “they” consider sugar a liquid ingredient, you’re method is PERFECT!!💪💪💪
Those are beautiful pancakes! Thank you, and no, you’re not talking too much, it’s just right.
I’m more than sure there are future cooks and chefs that watch your vids so keep explaining things exactly how you are, each one teach one 💯
Thank you! Will do!
My dad would make wheat pancakes with orange juice and cinnamon. It’s actually very good!
Half wheat flour, half Hungry Jack pancake mix.
Eggs, oil, orange juice, cinnamon, vanilla.
That sounds delicious!
When cooking & science make sense: I love the rationales you provide. thank you! 🙏
You are saying what needs to be said.
Thank you for your effort. I appreciate learning about preparing and cooking food.
Have a nice day.