I'm a 42 year old man and I'm waiting for Andy's uploads like it's weekend mornings cartoon time! Cheers from Greece! Thanks for another mouth watering video! ❤
NON-fluffy and this^, most definitely. Cast iron pan, (salted) butter both in the batter as well as on the pan. Just milk, no butter milk. No baking powder, nor soda. A pinch of vanilla (sugar), cinnamon and cardamom to give 'em some flavor. Garnish with orange marmalade. Just my 5 cents..
Pancakes here in Sweden are very thin, more like a crepe. And the crispy edges that forms from all the butter in the pan is just what makes it so fricking good! We also used to serve pancakes with ärtsoppa (yellow pea soup) and mustard every thursday.
I think my crepes might be more like swedish pancakes. I don't have a non-stick pan so I use my steel-clad pans and a good amount of butter to make mine, so they turn out thicker.
True story my American husband loves Swedish pancakes with Lingonberries. When we went to Sweden he tried to find a breakfast place that offered pancakes... no one did. Weird town, or is that a thing. Anyway our Swedish friends said let us take you to a place we know that serves breakfast and pancakes, so off we go on a Sunday morning, we turn up and the owner says "Oh it's Sunday we only serve American pancakes to day"... LOL we just couldn't catch a break. And even though our friends went there all the time, so the owner knows them, he didn't want to make Swedish pancakes because it's Sunday...
I'm in my mid 60's and I remember my mother making us kids pancakes and we would have honey or golden syrup with butter. Or lemon juice and a sprinkle of sugar. We never heard of maple syrup back then. Wonderful memories.
Warm some lemon juice, then remove from heat and immediately stir in powdered sugar and butter until smooth. Use that instead of just putting lemon juice and sugar on your pancakes. It’s what goes in the middle of German pancakes
Unpopular opinion; Pancake stacks are pointless. I eat them 1 by 1. It’s less dry, you can treat each pancake with love, and it’s just straight up better.
Agree We always just eat one by one that way you can switch up the toppings Strawberry jam and butter Apple mousse and cinnamon Maple and butter Lemon curd....
The OG pancakes are the best. Being a fellow Kiwi who hasn't lived in NZ for decades those pancakes bring back happy memories of Dad cooking them Sunday nights and when we were away camping. Sugar and lemon for us. Cheers Andy.
Now maybe we were povo growing up, but we always had pancakes with sugar and lemon juice, and it’s still my favourite way to eat them. Anything else seems too syrupy sweet.
i'm a cook too i work here i work in a restaurant in greece on the island of rhodes... every time a video is uploaded i like it before i watch it... keep up the great work
Brother this is super random. I’m dutch and went to athens last year and loved it. I want to go to a greek island this year, is rhodos worth it? Idc about party/beach/swimming, I want to see beautiful buildings and landscape. What is your advice?
@@bonbongandalf4920 Good evening, my friend, Rhodes is an ideal destination for summer holidays... as it has many beautiful beaches, nice sights such as Lindos, the old town and the butterflies... also two of the restaurants I recommend you to eat are 1 MIROVOLOS in Kremasti Rhodes excellent appetizers and very clean kitchen and 2 was RATAN in Faliraki... this has gourmet food...
Left-over pancakes: I was the oldest of 7 children, which makes a family of 9! That makes for a lot of pancakes at one meal. When there were leftover pancakes, I would make us peanut butter and jelly “pan-wiches” with them for lunch or a snack. We didn’t waste any food. Love your recipes for pancakes: the original ones, the ones with the whipped egg whites, and the ones with extra butter.
As the Nederlanders we are, my kids like to bake the traditional Dutch pancakes for dinner (no baking soda, no baking powder). A few normal ones (eaten with jam, appelstroop or Nutella) and a few with cheese (accompanied with sugar syrup). But Sunday mornings I go for fluffiness!
I just want to say you're one of my favorite TH-cam cooks to follow. You seem very honest and earnest about your technique and ingredients (some people treat very niche or expensive things like staples and I haven't noticed you doing that). You make food in a way I'm confident I could replicate despite you being a well-practiced professional, I'm never watching your videos and thinking "If I had these ingredients, I could never do that". Thank you very much for your videos, I'm eager to see much more. And I wish upon you success and contentment for years to come.
i've never added addition baking powder or soda to make mine more fluffy, it's the amount you mix the wet ingredients, same with my french toast. beat the wet mixture until it starts to froth up a bit, super fluffy pancakes with no weird flavor
Hi Andy -- Love watching your videos -- short ones and long! I'm 74 and have messed up so much with pancakes my whole life -- my son and daughter both nudge me away from the stove. Haha. Instructions always mention the bubbles, but never say how many. This video gives helpful hints about how long to cook them on the first side. Maybe I'll be able to make a pancake now! Thanks!
I always use self raising flour for my pancakes. I stuffed up my measurements once and got the fluffiest pancakes ever. I went heavier on the flour and lighter on the milk by accident.
I add either hot chocolate mix for chocolate pancakes, pureed strawberries for strawberry pancakes and pureed blueberries for blueberry pancakes.....also vanilla, sugar and light cream. never butter the pan it makes the pancakes look less perfect. Lastly i make my batter then set it aside for 10 minutes this makes them much thicker.....this is my personal way that ive refined for the past 45 years....oh and add chunks of fruit too to the fruit pancakes and the chocolate ones make amazing ice cream sandwiches later
I usually couldn't be fluffed to make pancakes from scratch, I just buy the shaker thing you add water to, but you are very inspiring. I'll rewatch this video and try and lift my pancake game next time a gal wants pancakes.
I find most restaurant pancakes terrible; doughy and too thick. Andy, you mentioned crepes - I'd love to see a video on making those! (Side note: I have exactly zero time for most things Gwyneth Paltrow but her dad's pancake recipe is the only one we use. Buttermilk, tons of eggs, lots of butter, and rest the batter overnight. Add enough milk to the batter next morning to thin it out - makes the pancakes crepe-like. Delish :)
There is an easier way to whisk whites: Put the whisk handle between both palms and move the palms against each other back and forth, causing the whisk to rotate in a vertical position that you can move about the bowl to catch every bit of egg white. You can reach stiff peaks, this way, and even do it as fast as a powered hand mixer. Much quieter, though, which is very nice.
Bit of positive feedback after trying the recipe in your cookbook, best pancakes I’ve ever eaten! Also noticed that after an hour or so at room temp the batter got even better. Pancakes are at god level now, thanks Andy! 👌
@chefandy___cooks Yes, it has. I have always had a passion for cooking and baking, and your videos have helped me to be more creative. Thank you very much.
@chefandy___cooks My husband, son, family, and friends love my cooking and baking, so I would say that I am a good cook. I am 68 years old and live in St. Catharines, in the Niagara Region, Wine region of Ontario, Canada🇨🇦 . Once again, thank you 😊 🙏
To end the video this way after experimenting so much on how to bake the ‘perfect pancake’ 😂. I didn’t know this technique yet. Definitely gonna try it soon. Thanks Andy!! Love from 🇳🇱
Andy's videos put me in a better mood, and I started above average! This reminded me that I loved thin eggy pancakes from my childhood, I think made by my German grandmother.
I like that I can understand what Andy is saying. Alot of people mumble on their channels. 😊 yeah I'm old, it never helps 😂 I love pancakes! 🥞 and waffles ❤
Letting my batter rest seems to do a great deal of good for me. Same recipe. I often use dry buttermilk (reconstituted), just because it lasts and I always have it 😋
I grew up with a lemon tree in the backyard and would have my pancakes with fresh lemon juice and sugar. Either that or maple syrup, golden syrup, cinnamon sugar, or nutella. Sometimes I'd have more crepe style ones, other times they'd be like the self raising flour ones here. Great video, I'm going to make some for brekky tomorrow!
I grew up in an english household (in Australia), and we had pancakes, which were for us, thin. Not quite as thin as a crepe but similar. We ate them with lemon and sugar or sometimes maple syrup. What you are making, I grew up knowing as flapjacks, which we rarely had. I started making them more often when I married my husband who spent a few years in America and he loves them. I like them, but for me, I'll take a thin pancake every time.
I love to make big thick ones by using a mug to measure... 1 mug s/r flour, 1mug full cream milk, 1 lg egg, pinch salt then mix and your ready to cook. Butter in the pan to cook them too, no baking powder or anything else. Serve with butter nutella, whipped cream and strawberries.
I will definitely try the fluffy recipe soon! Im a dutchie so our pancakes are very milky and flat... i love putting bacon in a pan and when its slightly brown, cover it with pancake batter. Then after it's done add a tiny amount of anice powdered sugar (as the topping) the sweet and salty taste is awesome
"I'm not a scientist" As a matter of fact you are! It's all in the method. Personally I love the traditional Dutch pancake. Pretty close to a French crepe. They're the perfect vehicle for some syrup, fruits, or you can even add grated potato into them.
I make my pancakes more like crepes. So just add Flour, Eggs(4-6), Milk, Vanilla sugar and just twirl it until it's perfect. Can't really tell you how much, I make it like when I cook.. I pick ingredients and just do it by feeling, turns out really nice :D That't the way my dad taught me how to cook. It's good to have recipes but you can after trying out different stuff just try out different stuff that you think could taste well or good combined.
Here in Czech rep. pancakes are basically crepes, but we have something similiar just we use yeast for rise.. i did made these and i want to try our version with whisk up egg whites.. forgot to buy buttermilk (some use it, some dont) and today are shops closed in Germany.. so ill try it without it, but for next time ill get it... You really couldnt pick better time for a pancake video, thanks for that
You should try making Dutch pancake house style pancakes. Just a big (pizza sized) pancake with a layer of crispy cheese over the whole top. I usually make them by putting cheese in the pan first, then batter over the top so it gets super crispy
My pancake recipe is 4 generations old, and its thin pancakes. I recently met up with some friends I haven't seen since school (back in the 1980's), and the one thing they remembered was my dads pancakes. I have come to find out through years of learning that its not so much my great grandmothers recipe, which really doesn't have measurements, it's more knowing the consistency of the batter. And the cooking technique. Also, dont wipe the butter or oil from the pan, you need that. It will create a crispy edge that adds to the overall pancake and more flavor.
In Europe we simply do not add baking powder to our pancakes and instead eat them one by one. Ours are like somewhere between american pancakes and french crepes. And if you want them to be fluffy, you beat the eggwhite before mixing it into the dough. If anyone wants I could get 3 different pancake recipes from my 70s german cooking book.
I use beaten egg whites in my pancakes. My daughter is gluten and dairy intolerant so use oat milk and self-raising gluten free flour. The egg yolks get mixed into the batter and then the whites are folded through. This produces fluffy pancakes which taste really good.
Another great training session. You achieved what would take others hours to do by changing up the ingredients to achieve the different results. Keep on smacking those recipes out, well done Andy.
Hi Andy..great presentation!👌👌👌🤗🤗🤗 I would go with your original recipe-I like slightly crispy edges, cake like center…I use syrup, powdered sugar, or Nutella! ❤️❤️❤️
We are teaching our toddler how to make pancakes. Last weekend's ended up having about 4x the amount of baking powder it was supposed to have. Props Andy for choosing to eat that by choice.
For me I prefer the 1st recipe Andy made or maybe doubling the baking soda. Don’t really like a super fluffy pancake 🥞 Whipping the egg whites was an interesting spin and the results looked phenomenal but not sure I want to take the time to whip egg whites 😂😂😂 Now the real question is, would you take pancakes over waffles or French toast?
Andy rulez! 🤩 Will def try out the recipe with the whisked whites 👍 The "secret" ingredients in our generations-tested family-pancakes (not fluffy, more crêpe like): powdered broth instead of salt (preferably vegetable) sparkling mineral water and milk (instead of milk alone) margarine instead of butter to grease the pan NO sugar at all
The people I can relate to get less and less over the years. Your video made me feel like there still are some who I can relate to. Thank you very much! Btw. I even believe that making pancakes might be a versatile method to show that one loves someone.Like sandwiches.
I use 60% flour, 20% buckwheat flour, and 20% whole wheat flour. Approx. 1 egg per 4 pancakes and fresh yeast and let it rise for 45 minutes to one hour then mix the bubbles out, then bake. Add some sirop to the mix for the yeast to feed.
I never added butter. I'm going to start. However, and this might be a kicker, I do add lemon juice to the wet ingredients. Not a lot, literally like a teaspoon or two to a medium batch, and it really helps the pancakes to rise. I like mine medium fluffy, but not too much, and I also try to make a drier batter. It really rises well with some lemon juice added. Perhaps try it?
Praise the Lord. It’s hard to find a good pancake at restaurants anymore over this obsession with crazy fluffy pancakes. I’m old enough to remember pancakes before the fluffy craze. I also don’t like them done too dark. The thicker the pancake, the darker they tend to get just to get them cooked through. Dark = overdone IMO. The only pancakes I truly enjoy are my own and this one breakfast-only restaurant nearby that I frequent that makes fantastic pancakes. Doneness is just as key as thickness to me. Anyway, I feel validated that Chef Andy shares my preference of pancake thickness. I don’t know who started the fluffy kick but I have never been a fan. Most of them are dry and overdone. Now I gotta go make a batch of delicious pancakes. 😋🥞 Cheers everyone!
I agree. Taste is everything really. I like to make fluffy pancakes to expand my expertise in the variety of pancake presentations. I found buttermilk to be the best pancakes I’ve made. My wife loves my lemon poppyseed pancakes
What are your thoughts on on using a lot more butter to cook them? Almost like you are semi frying them. The edges get crispy, and you get a nutty brown butter flavor.
I've always preferred thinner pancakes. I just used a standard American recipe (baking powder only, no bicarb), and added a little more milk. Butter only as a topping, not in the batter, with golden syrup.
For pancakes I usually replace half the flour with almond powder ('cuz I love almonds), did a few tests with amounts but below ~30% you don't taste the almond as much and it can give a bit of a weird texture, above it doesn't cook quite well and simply adding almond powder makes the batter a too dense.
I absolutely hate fluffy pancakes. I make crepes from the 70s book of Australian and New Zealand Cooking. Mix them in the blender and refrigerate overnight. Your mums got the book. Best ever recipes.
Im the one who use self raising flour. Too lazy to weight or whisk the white egg 😂. But i loveee fluffy pancake after i ate at the hotel's breakfast. Very fluffy and niceeee. I wonder if u have ways to keep the air in the batter stays longer, 2-3 days. Thanks chef!
the Edmonds Buttermilk premix is solid, tastes great - just add water & shake, haha! getting the ingredients is not straight forward... "just" isn't "just anymore with 3 under 7... premix in the cupboard is available right now, no planning required. This recipe looks awesome though, will give it a shot, i like the first flat pancakes, yum!!!
Andy i put the olive oil in the batter is this a bad thing instead of greasing the pan. Yeah i get the Self raising and plain flour controlling the amounts of raising agents i guess learning by error how too much BSoda and BPwd will affect the taste of the pancake.i like to put 1/2 keffir yogurt in my batter 1/2 milk i find it makes fluffier. Cheers
Tip: When you flip, butter your pancake then when you are cooking the pancake it keeps it moist and buttery. It is easy to use a stick of butter and you can then stack them in a warm oven until all pancakes are cooked.
I prefer the thin and somewhat chewy pancakes that some places call flapjacks. They aren't dry and don't have any weird flavors. Original Pancake House flapjacks with apple cinnamon syrup is one of my favorites.
Id recommend letting the mix sit for a bit , around 10min The mix will thicken up. I do that and mix the egg whites. Nice and fluffy side of bacon and your good.
I'm surprised you didn't try the super thick japanese style pancakes. They fold in egg whites to the bater like you did, and use a cooking mold and steam them on low heat with a lid for like 10 minutes to cook through, then flip. They are about and 1.5 inches thick and look delicious.
Have you tried using sourdough starter or live culture buttermilk in your pancakes? The best fluffy pancakes are usually those with buttermilk acting together with the baking soda, or else sourdough starter as half the liquid portion of the batter, getting a mild yeast rise to the pancake and all that good fermented tangy flavor in there. Really good stuff.
I actually woke up craving pancakes, but I didn’t wanna be in front of the stove all morning because it’s already so hot today 🥵 this changed my mind lol
I'd say if you whisk the whites, you don't need any other raising agents. The classic Austrian Kaiserschmarrn (thick pancake often finished in the oven) doesn't have any. You start it on the cooker and then move the pan (cast iron ideally) in the oven so it rises nicely and browns on top. Some recipes add raisins to the batter. A simple dusting of powdered sugar and it's done. Classically served with stewed plums but any kind of compote, apple sauce or fresh fruit will work, too. I won't link to other channels but the recipe is only a simple search away.
The extra butter in the last batch probably inhibits the development of gluten, so there’s less structure to hold in the bubbles, hence they’re flatter. Some resting time would probably help.
When I want thicker pancakes, I just use a higher ratio of dry ingredient to wet ingredient. I also like to let the batter sit for like 10 minutes to thicken up a bit. They end up a lot thicker that way, maybe because the batter doesn't spread out in the pan as much. The only thing you have to be aware of is that if you don't have enough wet ingredients they can end up being super dense instead of fluffy.
is adding carbonated liquids not an option regarding this type of pancake? personnaly i add a slosh of light beer which gives the batter a bit of extra fluffyness and slight tang. but i only cook the crepe kind of pancake from Denmark or the Netherlands. preferred topping is cassis jam. mmh lækker lekker!
I love your channel! I was wondering about what I know as a German Miniature pancake, eggy where the sides come up along the edge of the pan and it's usually dusted with powdered sugar. I would love to see you make this!
I’m lucky enough to live next to a really nice diner that makes some delicious pancakes the way I like them. Not too fluffy with a nice crispy edge. Now I can make these when they’re closed lol
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I'm a 42 year old man and I'm waiting for Andy's uploads like it's weekend mornings cartoon time! Cheers from Greece! Thanks for another mouth watering video! ❤
This comment ❤
Have a Gyros for me and greetings from austria❤
i'm 53
I'm a 54 year old man and that is probably why I don't understand the "I'm an X years old person " construction of comments. I do love Andy.
lol I’m 49 and in the same vote
@@Rob-df6py noted
I thought I was the only one who didn’t like fluffy pancakes. I knew I liked you.
Best comment of the week. 😊
Same here! I'm definitely team flat pancake
flat pancake lovers unite!
@@drewg4261aka piklets
I’m a big fan of extra butter in the pan and having crunchy edges on the pancake
NON-fluffy and this^, most definitely. Cast iron pan, (salted) butter both in the batter as well as on the pan. Just milk, no butter milk. No baking powder, nor soda. A pinch of vanilla (sugar), cinnamon and cardamom to give 'em some flavor. Garnish with orange marmalade. Just my 5 cents..
Pancakes here in Sweden are very thin, more like a crepe. And the crispy edges that forms from all the butter in the pan is just what makes it so fricking good!
We also used to serve pancakes with ärtsoppa (yellow pea soup) and mustard every thursday.
Do you also have lapper(lappor?) svele?
Most of Europe has crepe like pancakes. Same deal in Germany. Usually served with lemon juice and sugar inside
I think my crepes might be more like swedish pancakes. I don't have a non-stick pan so I use my steel-clad pans and a good amount of butter to make mine, so they turn out thicker.
@@mattymattffs how about blueberry jam?
True story my American husband loves Swedish pancakes with Lingonberries.
When we went to Sweden he tried to find a breakfast place that offered pancakes... no one did. Weird town, or is that a thing. Anyway our Swedish friends said let us take you to a place we know that serves breakfast and pancakes, so off we go on a Sunday morning, we turn up and the owner says "Oh it's Sunday we only serve American pancakes to day"... LOL we just couldn't catch a break. And even though our friends went there all the time, so the owner knows them, he didn't want to make Swedish pancakes because it's Sunday...
I'm in my mid 60's and I remember my mother making us kids pancakes and we would have honey or golden syrup with butter. Or lemon juice and a sprinkle of sugar. We never heard of maple syrup back then.
Wonderful memories.
Warm some lemon juice, then remove from heat and immediately stir in powdered sugar and butter until smooth. Use that instead of just putting lemon juice and sugar on your pancakes. It’s what goes in the middle of German pancakes
Yes. Aussies called them piklets and always golden syrup on top❤
Unpopular opinion;
Pancake stacks are pointless. I eat them 1 by 1. It’s less dry, you can treat each pancake with love, and it’s just straight up better.
You aren't wrong but it's less fun.
You are correct. Very unpopular!
Agree
We always just eat one by one that way you can switch up the toppings
Strawberry jam and butter
Apple mousse and cinnamon
Maple and butter
Lemon curd....
Me too and you can change topping , jam, maple or just butter
I stack them, but i layer it. Pancake, butter, syrup, pancake repeat
Andy thank you. You're the best thing that happened to home cooking. I use one of your recipes every week.
Thank you 🙏
The OG pancakes are the best. Being a fellow Kiwi who hasn't lived in NZ for decades those pancakes bring back happy memories of Dad cooking them Sunday nights and when we were away camping. Sugar and lemon for us. Cheers Andy.
Sugar and lemon is a good combo!
The OG recipe from the Edmonds cookbook did it for me when I was a boy - I can almost taste the lemon and sugar now!
Now maybe we were povo growing up, but we always had pancakes with sugar and lemon juice, and it’s still my favourite way to eat them. Anything else seems too syrupy sweet.
I love lemon but never heard of this (in the US) and now I'm eager to try. Which do you do put on first, or does it matter?
@@tylerpurrden just always sprinkled on a spoon of sugar then squeezed lemon juice on top.
i'm a cook too i work here i work in a restaurant in greece on the island of rhodes... every time a video is uploaded i like it before i watch it... keep up the great work
Brother this is super random. I’m dutch and went to athens last year and loved it. I want to go to a greek island this year, is rhodos worth it? Idc about party/beach/swimming, I want to see beautiful buildings and landscape. What is your advice?
Thank you!
@@bonbongandalf4920 Good evening, my friend, Rhodes is an ideal destination for summer holidays... as it has many beautiful beaches, nice sights such as Lindos, the old town and the butterflies... also two of the restaurants I recommend you to eat are 1 MIROVOLOS in Kremasti Rhodes excellent appetizers and very clean kitchen and 2 was RATAN in Faliraki... this has gourmet food...
Left-over pancakes: I was the oldest of 7 children, which makes a family of 9! That makes for a lot of pancakes at one meal. When there were leftover pancakes, I would make us peanut butter and jelly “pan-wiches” with them for lunch or a snack. We didn’t waste any food. Love your recipes for pancakes: the original ones, the ones with the whipped egg whites, and the ones with extra butter.
Pancake cereals are awesome. Netherlands is the country of pancakes imo. They have so many variations and sizes and all have their own names
As the Nederlanders we are, my kids like to bake the traditional Dutch pancakes for dinner (no baking soda, no baking powder). A few normal ones (eaten with jam, appelstroop or Nutella) and a few with cheese (accompanied with sugar syrup). But Sunday mornings I go for fluffiness!
Bacon, cinnamon sugar, stroop🤤@@Frizzum
@@Frizzum In hindsight, as an adult: We were literally eating a dessert as dinner. I'm not complaining though ...
I just want to say you're one of my favorite TH-cam cooks to follow. You seem very honest and earnest about your technique and ingredients (some people treat very niche or expensive things like staples and I haven't noticed you doing that). You make food in a way I'm confident I could replicate despite you being a well-practiced professional, I'm never watching your videos and thinking "If I had these ingredients, I could never do that". Thank you very much for your videos, I'm eager to see much more. And I wish upon you success and contentment for years to come.
Thanks for watching, I really appreciate it!
i've never added addition baking powder or soda to make mine more fluffy, it's the amount you mix the wet ingredients, same with my french toast. beat the wet mixture until it starts to froth up a bit, super fluffy pancakes with no weird flavor
Hi Andy -- Love watching your videos -- short ones and long! I'm 74 and have messed up so much with pancakes my whole life -- my son and daughter both nudge me away from the stove. Haha. Instructions always mention the bubbles, but never say how many. This video gives helpful hints about how long to cook them on the first side. Maybe I'll be able to make a pancake now! Thanks!
glad this helps!
I always use self raising flour for my pancakes. I stuffed up my measurements once and got the fluffiest pancakes ever. I went heavier on the flour and lighter on the milk by accident.
I add either hot chocolate mix for chocolate pancakes, pureed strawberries for strawberry pancakes and pureed blueberries for blueberry pancakes.....also vanilla, sugar and light cream. never butter the pan it makes the pancakes look less perfect. Lastly i make my batter then set it aside for 10 minutes this makes them much thicker.....this is my personal way that ive refined for the past 45 years....oh and add chunks of fruit too to the fruit pancakes and the chocolate ones make amazing ice cream sandwiches later
Ooh hot chocolate mix is a great idea!!!
@@subsonicbass you can even add in chocolate chips for extra chocolate if you want....and you don't need syrup 😋
I’ll be right over…. 🤩
@@KJ99otis tomorrow is strawberry pancakes with chocolate chips....breakfast is served promptly at 733am
OMG! you are the first you-tube chef that has used my moms method ( stiff peaks) for fluffy pancakes! Thankyou.
"Eating the static off the TV" - made me lol
😆
Yeah, it's an apt description. =p
I usually couldn't be fluffed to make pancakes from scratch, I just buy the shaker thing you add water to, but you are very inspiring. I'll rewatch this video and try and lift my pancake game next time a gal wants pancakes.
Andy your legit on the money every episode! You're a legit chef mate!
I find most restaurant pancakes terrible; doughy and too thick. Andy, you mentioned crepes - I'd love to see a video on making those! (Side note: I have exactly zero time for most things Gwyneth Paltrow but her dad's pancake recipe is the only one we use. Buttermilk, tons of eggs, lots of butter, and rest the batter overnight. Add enough milk to the batter next morning to thin it out - makes the pancakes crepe-like. Delish :)
There is an easier way to whisk whites: Put the whisk handle between both palms and move the palms against each other back and forth, causing the whisk to rotate in a vertical position that you can move about the bowl to catch every bit of egg white. You can reach stiff peaks, this way, and even do it as fast as a powered hand mixer. Much quieter, though, which is very nice.
I have friends over at my house for the weekend. Someone must be listening cause this has uploaded RIGHT BEFORE I started making pancakes
perfect timing
Bit of positive feedback after trying the recipe in your cookbook, best pancakes I’ve ever eaten! Also noticed that after an hour or so at room temp the batter got even better. Pancakes are at god level now, thanks Andy! 👌
I love pancakes (like your 1st recipe and fluffy recipe) and make them at least once a week. Thanks chef ❤🇨🇦
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking.
@chefandy___cooks
Yes, it has. I have always had a passion for cooking and baking, and your videos have helped me to be more creative. Thank you very much.
that's nice to hear. Where are you writing from? are you a good cook?
@chefandy___cooks
My husband, son, family, and friends love my cooking and baking, so I would say that I am a good cook.
I am 68 years old and live in St. Catharines, in the Niagara Region, Wine region of Ontario, Canada🇨🇦 .
Once again, thank you 😊 🙏
Great ☺️it's such an exciting
feeling to see such feedback.
To end the video this way after experimenting so much on how to bake the ‘perfect pancake’ 😂. I didn’t know this technique yet. Definitely gonna try it soon. Thanks Andy!! Love from 🇳🇱
Andy's videos put me in a better mood, and I started above average! This reminded me that I loved thin eggy pancakes from my childhood, I think made by my German grandmother.
I like that I can understand what Andy is saying. Alot of people mumble on their channels. 😊 yeah I'm old, it never helps 😂 I love pancakes! 🥞 and waffles ❤
Waffles!!!
Letting my batter rest seems to do a great deal of good for me. Same recipe. I often use dry buttermilk (reconstituted), just because it lasts and I always have it 😋
I grew up with a lemon tree in the backyard and would have my pancakes with fresh lemon juice and sugar. Either that or maple syrup, golden syrup, cinnamon sugar, or nutella. Sometimes I'd have more crepe style ones, other times they'd be like the self raising flour ones here. Great video, I'm going to make some for brekky tomorrow!
I grew up in an english household (in Australia), and we had pancakes, which were for us, thin. Not quite as thin as a crepe but similar. We ate them with lemon and sugar or sometimes maple syrup. What you are making, I grew up knowing as flapjacks, which we rarely had. I started making them more often when I married my husband who spent a few years in America and he loves them. I like them, but for me, I'll take a thin pancake every time.
I love to make big thick ones by using a mug to measure... 1 mug s/r flour, 1mug full cream milk, 1 lg egg, pinch salt then mix and your ready to cook. Butter in the pan to cook them too, no baking powder or anything else. Serve with butter nutella, whipped cream and strawberries.
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking.
When I visited Eastern Europe a few years ago, I had some traditional yeast pancakes there, and they were delicious.
I will definitely try the fluffy recipe soon! Im a dutchie so our pancakes are very milky and flat... i love putting bacon in a pan and when its slightly brown, cover it with pancake batter.
Then after it's done add a tiny amount of anice powdered sugar (as the topping) the sweet and salty taste is awesome
Andy never fails me. Thank you all, can't forget Mitch for his editing.
Thanks chef 😊
P.s. I bet BBQs with this group is frigging awesome
FYI Mitch is not doing the editing - it is recent addition to the team, Caleb - you would notice the difference if you look back 7-9 months ago.
Thanks mate. Mitch is on the camera and Caleb is our editing all the videos these days
"I'm not a scientist" As a matter of fact you are! It's all in the method. Personally I love the traditional Dutch pancake. Pretty close to a French crepe. They're the perfect vehicle for some syrup, fruits, or you can even add grated potato into them.
I make my pancakes more like crepes. So just add Flour, Eggs(4-6), Milk, Vanilla sugar and just twirl it until it's perfect. Can't really tell you how much, I make it like when I cook.. I pick ingredients and just do it by feeling, turns out really nice :D That't the way my dad taught me how to cook. It's good to have recipes but you can after trying out different stuff just try out different stuff that you think could taste well or good combined.
Me and my 5 yo loved this! I make pancakes most weekends, mix of english and american. Picked up some tips and tricks here!
Thank you, chef! I love making pancakes, new recipes and techs are always welcome. Lots of love from Panama, to you and all your team.
Here in Czech rep. pancakes are basically crepes, but we have something similiar just we use yeast for rise.. i did made these and i want to try our version with whisk up egg whites.. forgot to buy buttermilk (some use it, some dont) and today are shops closed in Germany.. so ill try it without it, but for next time ill get it...
You really couldnt pick better time for a pancake video, thanks for that
Wow Livance? Haven't had those since I moved abroad. Gotta make them for myself soon!
@@CZTachyonsVN yeah.. i meant those, its more closer to american pancakes then palačinky (crepes).. 😉
You should try making Dutch pancake house style pancakes. Just a big (pizza sized) pancake with a layer of crispy cheese over the whole top. I usually make them by putting cheese in the pan first, then batter over the top so it gets super crispy
My pancake recipe is 4 generations old, and its thin pancakes. I recently met up with some friends I haven't seen since school (back in the 1980's), and the one thing they remembered was my dads pancakes. I have come to find out through years of learning that its not so much my great grandmothers recipe, which really doesn't have measurements, it's more knowing the consistency of the batter. And the cooking technique. Also, dont wipe the butter or oil from the pan, you need that. It will create a crispy edge that adds to the overall pancake and more flavor.
Pancake topped with kesong puti and that special honey made by stingless bees in our farm. Yumm definitely our breakfast today.
Lemon juice and sugar. Yum.
In Europe we simply do not add baking powder to our pancakes and instead eat them one by one. Ours are like somewhere between american pancakes and french crepes.
And if you want them to be fluffy, you beat the eggwhite before mixing it into the dough.
If anyone wants I could get 3 different pancake recipes from my 70s german cooking book.
I use beaten egg whites in my pancakes. My daughter is gluten and dairy intolerant so use oat milk and self-raising gluten free flour. The egg yolks get mixed into the batter and then the whites are folded through.
This produces fluffy pancakes which taste really good.
Another great training session. You achieved what would take others hours to do by changing up the ingredients to achieve the different results. Keep on smacking those recipes out, well done Andy.
Thank you!
Hi Andy..great presentation!👌👌👌🤗🤗🤗 I would go with your original recipe-I like slightly crispy edges, cake like center…I use syrup, powdered sugar, or Nutella! ❤️❤️❤️
I am a new comer here, it's great to be here, you are hilarious I really loved how the pancake turned out and the cereal idea well done!😋
We are teaching our toddler how to make pancakes. Last weekend's ended up having about 4x the amount of baking powder it was supposed to have. Props Andy for choosing to eat that by choice.
Best pancake is the one that is made for you outta love 😊
Absolutely!
For me I prefer the 1st recipe Andy made or maybe doubling the baking soda. Don’t really like a super fluffy pancake 🥞 Whipping the egg whites was an interesting spin and the results looked phenomenal but not sure I want to take the time to whip egg whites 😂😂😂 Now the real question is, would you take pancakes over waffles or French toast?
Andy rulez! 🤩
Will def try out the recipe with the whisked whites 👍
The "secret" ingredients in our generations-tested family-pancakes (not fluffy, more crêpe like):
powdered broth instead of salt (preferably vegetable)
sparkling mineral water and milk (instead of milk alone)
margarine instead of butter to grease the pan
NO sugar at all
The people I can relate to get less and less over the years. Your video made me feel like there still are some who I can relate to. Thank you very much! Btw. I even believe that making pancakes might be a versatile method to show that one loves someone.Like sandwiches.
I use 60% flour, 20% buckwheat flour, and 20% whole wheat flour. Approx. 1 egg per 4 pancakes and fresh yeast and let it rise for 45 minutes to one hour then mix the bubbles out, then bake. Add some sirop to the mix for the yeast to feed.
Great Video, an Idea for a follow up video is how different flours (Oat, Almond, unfatted Almond etc) affect the rise and structure of the pancake
I never added butter. I'm going to start. However, and this might be a kicker, I do add lemon juice to the wet ingredients. Not a lot, literally like a teaspoon or two to a medium batch, and it really helps the pancakes to rise. I like mine medium fluffy, but not too much, and I also try to make a drier batter. It really rises well with some lemon juice added. Perhaps try it?
Praise the Lord. It’s hard to find a good pancake at restaurants anymore over this obsession with crazy fluffy pancakes. I’m old enough to remember pancakes before the fluffy craze. I also don’t like them done too dark. The thicker the pancake, the darker they tend to get just to get them cooked through. Dark = overdone IMO. The only pancakes I truly enjoy are my own and this one breakfast-only restaurant nearby that I frequent that makes fantastic pancakes. Doneness is just as key as thickness to me. Anyway, I feel validated that Chef Andy shares my preference of pancake thickness. I don’t know who started the fluffy kick but I have never been a fan. Most of them are dry and overdone. Now I gotta go make a batch of delicious pancakes. 😋🥞 Cheers everyone!
I agree. Taste is everything really. I like to make fluffy pancakes to expand my expertise in the variety of pancake presentations. I found buttermilk to be the best pancakes I’ve made. My wife loves my lemon poppyseed pancakes
What are your thoughts on on using a lot more butter to cook them? Almost like you are semi frying them. The edges get crispy, and you get a nutty brown butter flavor.
I've always preferred thinner pancakes. I just used a standard American recipe (baking powder only, no bicarb), and added a little more milk. Butter only as a topping, not in the batter, with golden syrup.
For pancakes I usually replace half the flour with almond powder ('cuz I love almonds), did a few tests with amounts but below ~30% you don't taste the almond as much and it can give a bit of a weird texture, above it doesn't cook quite well and simply adding almond powder makes the batter a too dense.
I absolutely hate fluffy pancakes. I make crepes from the 70s book of Australian and New Zealand Cooking. Mix them in the blender and refrigerate overnight. Your mums got the book. Best ever recipes.
Im the one who use self raising flour. Too lazy to weight or whisk the white egg 😂. But i loveee fluffy pancake after i ate at the hotel's breakfast. Very fluffy and niceeee.
I wonder if u have ways to keep the air in the batter stays longer, 2-3 days. Thanks chef!
the Edmonds Buttermilk premix is solid, tastes great - just add water & shake, haha!
getting the ingredients is not straight forward... "just" isn't "just anymore with 3 under 7... premix in the cupboard is available right now, no planning required.
This recipe looks awesome though, will give it a shot, i like the first flat pancakes, yum!!!
I was actually glad to see you butter the pans like that, that's exactly how I do it, I just thought I was bad at measuring the butter 😂
Andy i put the olive oil in the batter is this a bad thing instead of greasing the pan. Yeah i get the Self raising and plain flour controlling the amounts of raising agents i guess learning by error how too much BSoda and BPwd will affect the taste of the pancake.i like to put 1/2 keffir yogurt in my batter 1/2 milk i find it makes fluffier. Cheers
Tip: When you flip, butter your pancake then when you are cooking the pancake it keeps it moist and buttery. It is easy to use a stick of butter and you can then stack them in a warm oven until all pancakes are cooked.
Pancake cereal was a lovely unexpected ending❤ thankyou🙏 i really enjoy your work
I prefer the thin and somewhat chewy pancakes that some places call flapjacks. They aren't dry and don't have any weird flavors. Original Pancake House flapjacks with apple cinnamon syrup is one of my favorites.
The pancake cereal at the end sold me! That looked amazing
Being American I grew up with something between the thinner and the thick fluffy ones. But honestly, I like crepes the best!
Mashed peas and Irish stew. Martabak manis
Id recommend letting the mix sit for a bit , around 10min The mix will thicken up. I do that and mix the egg whites. Nice and fluffy side of bacon and your good.
I'm surprised you didn't try the super thick japanese style pancakes.
They fold in egg whites to the bater like you did, and use a cooking mold and steam them on low heat with a lid for like 10 minutes to cook through, then flip.
They are about and 1.5 inches thick and look delicious.
Personally I love the maccas pancakes and those Pikelets they sell pre made at Coles. If I could make them like that at home I’d be so happy
Something to try: Don't butter the nonstick pan at all + trust the butter in the batter = perfect and uniformly brown pancakes.
The whisked whites ones are more like hotcakes. Add a knob of butter as you build the stack. Well put together analysis.
Have you tried using sourdough starter or live culture buttermilk in your pancakes?
The best fluffy pancakes are usually those with buttermilk acting together with the baking soda, or else sourdough starter as half the liquid portion of the batter, getting a mild yeast rise to the pancake and all that good fermented tangy flavor in there.
Really good stuff.
I actually woke up craving pancakes, but I didn’t wanna be in front of the stove all morning because it’s already so hot today 🥵 this changed my mind lol
perfect timing!
Really like these experimentation videos, thank you!
I'd say if you whisk the whites, you don't need any other raising agents. The classic Austrian Kaiserschmarrn (thick pancake often finished in the oven) doesn't have any. You start it on the cooker and then move the pan (cast iron ideally) in the oven so it rises nicely and browns on top. Some recipes add raisins to the batter. A simple dusting of powdered sugar and it's done. Classically served with stewed plums but any kind of compote, apple sauce or fresh fruit will work, too.
I won't link to other channels but the recipe is only a simple search away.
I use self raising flour, but leave the mixture on the table for half an hour first. Lets the bubbles form.
The extra butter in the last batch probably inhibits the development of gluten, so there’s less structure to hold in the bubbles, hence they’re flatter. Some resting time would probably help.
genoise cake method would suggest whisking the sugar with the whites and yolks separately
I switched from cast iron to Carbon steel for a lot of cooking, also makes the camping bag much lighter
Makes pancakes very fast and even
When I want thicker pancakes, I just use a higher ratio of dry ingredient to wet ingredient. I also like to let the batter sit for like 10 minutes to thicken up a bit. They end up a lot thicker that way, maybe because the batter doesn't spread out in the pan as much. The only thing you have to be aware of is that if you don't have enough wet ingredients they can end up being super dense instead of fluffy.
great video as usual , always learning from you chef !🧑🍳
is adding carbonated liquids not an option regarding this type of pancake? personnaly i add a slosh of light beer which gives the batter a bit of extra fluffyness and slight tang. but i only cook the crepe kind of pancake from Denmark or the Netherlands. preferred topping is cassis jam. mmh lækker lekker!
fluffy pancakes with lemon juice and sugar are the best. I also use self raising flour.
I love your channel! I was wondering about what I know as a German Miniature pancake, eggy where the sides come up along the edge of the pan and it's usually dusted with powdered sugar. I would love to see you make this!
I just learned something about pancake making. Nice.
that last bit!!! crazy hehe ima try it!!!!!! thanks Andy
I’m lucky enough to live next to a really nice diner that makes some delicious pancakes the way I like them. Not too fluffy with a nice crispy edge. Now I can make these when they’re closed lol
Made your OG recipe ones tonight with the addition of banana. Pretty effin amazing! Not a fan of overly fluffy pancakes either.
If I'm in the US, what's caster sugar? I usually only use raw organic cane sugar, would that work? I am super psyched to try this
My favorite are the thin, HUGE, and stretchy old diner pancakes (here in the US, yes there were diners that had thin and stretchy pancakes)
you should do with different flours, I do mine with Oat flower for more consistence
Hi Andy!
Love the study-in-pancakes.
How come you're using milk and buttermilk, and not just one of the two?
The pancake cereal looks very close to Dutch Poffertjes, though for those you would traditionally use Buckwheat flour in addition to regular flour.