I've had both refined and unrefined coconut oil (and while I hasn't made this recipe) and always found the coconut flavor of the oil to be so light as to not make a difference in a recipe.
Thanks for the replies...i guess shelf stable is the real issue. Sticking it in the refrigerator afterwards may be my only option for everyone's suggestions.
That syrup looked too thick to be real maple syrup...which would actually be fine by me since I prefer 'pancake syrup' (Log Cabin) on my pancakes/waffles/French toast to real maple syrup. I have real maple syrup, but only for baking (or if some elitist guest insists on having it). ;-)
Good recipe for people who make pancakes often and want a fancy homemade mix to put in the effort in advance. But if like Stella you're not a "pancake person", then making this recipe in advance or even just before cooking wouldn't make sense. I rarely make pancakes, so I would use a traditional recipe made of pantry staples. Whisk a bowl of all-purpose flour, milk (or nut milk), butter (or oil), an egg, sugar or honey (depends on how much syrup you're going to put on the pancakes), salt, baking powder, and vanilla extract. No shopping, no appliances to clean, the hardest part is gathering ingredients we already have. For pancakes I use "when the urge strikes once in a blue moon, reach into the pantry" recipes, not "I'm a hardcore pancake enthusiast who uses specialty ingredients and puts a lot of time into making mixes so that I can make fancy pancakes at a moment's notice" recipes. I believe the latter is more of a niche audience, but I'm sure they make damn good pancakes. I'd rather just stir a bowl of flour once a year. You do the math if you get enough servings out of this mix to he worth the time investment. Is it even really better? If you don't use a premade mix, you can use _fresh butter._ And honestly, like many pancake eaters I tend to mask much of the nuance of the pancake flavor with maple syrup.
What is the point of your comment on a "Serious Eats" video? This channel is meant for people who want to push the envelope with their recipes. Your rejection of the video is frankly a waste of time and comes across as phillistine-y.
@@razultull No, ChefSteps is for people that want to push the envelope with their recipes and go beyond what is practical in the home kitchen into what is possible. In terms of the 80/20 rule, where 20% of the effort gets you 80% there, they are willing to do 5x the work to get results 20% better. Serious Eats is much more practical and their recipes generally can be used as home cooking staples in regular rotation. Their niche is high-quality home cooking from people who know what the dish is supposed to taste like and what can be simplified and what cannot be, and are willing to experiment and try new methods to get better results or easier cooking. So what I was saying was addressed to people looking up how to make pancakes. This is an enthusiast mix you would probably need to buy a few special ingredients for. It's only practical if you make pancakes very often and value convenience. Many people do make pancakes almost every weekend, and this would serve them well. But most people making pancakes don't need a giant jar of homemade pancake mix and would be better off using a conventional recipe of mixing butter and flour with a few other staple ingredients they already own. A philistine? I didn't reject the BraveTart pancake mix, I said that this was a good recipe, but niche. It doesn't promise a superior pancake to freshly made batter, the unusual positive attribute of this recipe is the convenience of having a shelf-stable fat integrated in the mix. This is a recipe for the hangover crowd. But making mix from scratch isn't inconvenient, and is actually more convenient if you don't eat pancakes enough to have a gallon of mix in the pantry. My comment was directed at inexperienced people, perhaps not the Serious Eats core audience, who may not be aware of how this recipe differs from other recipes and the advantages and disadvantages. This is a good recipe for pancake mix, but homemade pancake mix is a specialized form of pancake recipe. Most people just make batter right before frying up the pancakes, and this not really more convenient, just different. You don't need a food processor and coconut oil to make pancake batter. It's a lot of work to make the mix, with the result that making batter from the mix is just slightly easier than making batter from scratch.
You don't watch a lot of TH-cam cooking videos, do you? It's pretty common for them to show how to make the recipe in the actual video, but put the ingredient amounts (or a link to them) in the description.
@@JakeLovesSteak I do watch a few food channels, and none of them put the ingredient amounts in, It's like why even make a video if your not going to put the amounts in it, that's incomplete too me, It's a waste of time, I send 10 minutes watching video, then 10 minutes hunting down the ingredient amounts..And some food channels do include the ingredient amounts...
Most of these channels do it so you can observe any key techniques. And then you don't have to go back and forth listening for amounts etc. while everything is neatly listed on a website. Definitely for more website traffic, but also it can be annoying to go off of just a video.
We need waaaaaaaayyyyy more Bravetart video content!
All of a sudden this turned into an ASMR video!
I just love Stella, as always! 😁
Would unrefined coconut oil be completely unpalatable? Like would the coconutty-ness overwhelm the other flavours?
That's what I'm wondering. I mean, I definitely wouldn't be opposed to coconut flavored pancakes, as long as it's not too overpowering.
I've had both refined and unrefined coconut oil (and while I hasn't made this recipe) and always found the coconut flavor of the oil to be so light as to not make a difference in a recipe.
Juansonos nice. Well I’m gonna try it out now. Looking forward to it
5:52 Stella Parks has no superiors lmao
Can y’all do a video of the brown butter, toasted sugar vanilla cake?
this was great
I'd like to thank your superiors!
Substitutes for countries without, Malted Milk Powder?
your dry mix would be perfect, for a camping trip
What if you whip egg whites AND use this batter?
what temperature was that griddle set to?
350F
Hmmm... Well, definitely different.
Wifey is allergic to coconut, can I use another fat?
She said to use a solid, shelf-stable fat, so butter or lard should also work, I think.
Mabus16 they aren’t shelf stable though
@@Jaydenwhip That's unfortunate, but I can't think of another good solid fat off the top of my head.
palm oil is solid at room temperature but for environmental reasons I would go for butter and stick the jar in the fridge
Thanks for the replies...i guess shelf stable is the real issue. Sticking it in the refrigerator afterwards may be my only option for everyone's suggestions.
how does the compare to Kenji's recipe with buttermilk and sour cream
Yum yum! Thank-You for sharing ♥️✨♥️✨♥️✨ 🥞
THICCC
I ♥️ Bravetart
STELAAAAAAAAAAAAAAAAAAAAAAAAAA!
Genius! Stella you are a genius! I love this recipe because it gives me a gourmet result with an easy to use assembly process Thank You @bravetart !
Hey, where can I find the recipe ?
@@timothylam3314 The link to the full recipe is in the description area for this video.
I am more interested in that electric girdle that she used.... What and where can I get that?
What are the knives hanging in the background?
Sharp.
They're knives mate
I think they're knives.
Cutting implements
wpm 🤦♂️
What kind of griddle do you use?
I’m available for breakfast anytime. 😋
I was here first
PANCAKE ASMR
Can I use a different oil? Thank you.
It would need to be shelf-stable and solid at room temp. So . . . vegetable shortening? I haven't tried it, but that seems like it would work.
Only 8 pancakes for one? You're not even trying!
kenjis book needs an updated version of this recipe
I use Matty Matheson's recipe for pancakes. They're pretty dang fluffy as well
I'll have what she's having.
this is like... ASMR pancakes :D
not sure if the editor doesn't get sarcasm or thinks we don't get sarcasm
Stella and the accidental ASMR pancakes
Her spoken volume needs amping.
That syrup looked too thick to be real maple syrup...which would actually be fine by me since I prefer 'pancake syrup' (Log Cabin) on my pancakes/waffles/French toast to real maple syrup. I have real maple syrup, but only for baking (or if some elitist guest insists on having it). ;-)
so long as you don't read the ingredients on the log cabin label, you'll be just fine.
Yes, because artificially flavored high fructose corn syrup is so much better than actual syrup from an actual maple tree.
No ASMR, please, accidental or otherwise.
That is quite a lot of fat for a single serving.
Just like YO MAMA
YOU'RE quite a lot of fat for a single serving!
Yeah well they're meant to be a treat and not a daily thing, so...how about you let people enjoy things?
Good recipe for people who make pancakes often and want a fancy homemade mix to put in the effort in advance. But if like Stella you're not a "pancake person", then making this recipe in advance or even just before cooking wouldn't make sense. I rarely make pancakes, so I would use a traditional recipe made of pantry staples. Whisk a bowl of all-purpose flour, milk (or nut milk), butter (or oil), an egg, sugar or honey (depends on how much syrup you're going to put on the pancakes), salt, baking powder, and vanilla extract. No shopping, no appliances to clean, the hardest part is gathering ingredients we already have. For pancakes I use "when the urge strikes once in a blue moon, reach into the pantry" recipes, not "I'm a hardcore pancake enthusiast who uses specialty ingredients and puts a lot of time into making mixes so that I can make fancy pancakes at a moment's notice" recipes. I believe the latter is more of a niche audience, but I'm sure they make damn good pancakes. I'd rather just stir a bowl of flour once a year. You do the math if you get enough servings out of this mix to he worth the time investment. Is it even really better? If you don't use a premade mix, you can use _fresh butter._ And honestly, like many pancake eaters I tend to mask much of the nuance of the pancake flavor with maple syrup.
What is the point of your comment on a "Serious Eats" video? This channel is meant for people who want to push the envelope with their recipes. Your rejection of the video is frankly a waste of time and comes across as phillistine-y.
@@razultull No, ChefSteps is for people that want to push the envelope with their recipes and go beyond what is practical in the home kitchen into what is possible. In terms of the 80/20 rule, where 20% of the effort gets you 80% there, they are willing to do 5x the work to get results 20% better. Serious Eats is much more practical and their recipes generally can be used as home cooking staples in regular rotation. Their niche is high-quality home cooking from people who know what the dish is supposed to taste like and what can be simplified and what cannot be, and are willing to experiment and try new methods to get better results or easier cooking. So what I was saying was addressed to people looking up how to make pancakes. This is an enthusiast mix you would probably need to buy a few special ingredients for. It's only practical if you make pancakes very often and value convenience. Many people do make pancakes almost every weekend, and this would serve them well. But most people making pancakes don't need a giant jar of homemade pancake mix and would be better off using a conventional recipe of mixing butter and flour with a few other staple ingredients they already own. A philistine? I didn't reject the BraveTart pancake mix, I said that this was a good recipe, but niche. It doesn't promise a superior pancake to freshly made batter, the unusual positive attribute of this recipe is the convenience of having a shelf-stable fat integrated in the mix. This is a recipe for the hangover crowd. But making mix from scratch isn't inconvenient, and is actually more convenient if you don't eat pancakes enough to have a gallon of mix in the pantry. My comment was directed at inexperienced people, perhaps not the Serious Eats core audience, who may not be aware of how this recipe differs from other recipes and the advantages and disadvantages. This is a good recipe for pancake mix, but homemade pancake mix is a specialized form of pancake recipe. Most people just make batter right before frying up the pancakes, and this not really more convenient, just different. You don't need a food processor and coconut oil to make pancake batter. It's a lot of work to make the mix, with the result that making batter from the mix is just slightly easier than making batter from scratch.
No coconut flavor! Just a ton of trans fats but it's trendy so no one cares, right.
Please never do that ASMR bs ever again. It literally hurts my ears.
Worthless video, you didn't tell how much of each ingredient to put in...
sparky0288 So, so sorry you didn’t get any value from this. Please, may I direct you to their website which has the ingredient quantities?
@@454Casull But why not tell in video?
You don't watch a lot of TH-cam cooking videos, do you? It's pretty common for them to show how to make the recipe in the actual video, but put the ingredient amounts (or a link to them) in the description.
@@JakeLovesSteak I do watch a few food channels, and none of them put the ingredient amounts in, It's like why even make a video if your not going to put the amounts in it, that's incomplete too me, It's a waste of time, I send 10 minutes watching video, then 10 minutes hunting down the ingredient amounts..And some food channels do include the ingredient amounts...
Most of these channels do it so you can observe any key techniques. And then you don't have to go back and forth listening for amounts etc. while everything is neatly listed on a website. Definitely for more website traffic, but also it can be annoying to go off of just a video.
Annoying !
You can leave