However you like your pancakes, thick or thin, round or misshapen, white flour or whole wheat, Pancake Law dictates that the last of your batter MUST be used to make an extra large pancake the size of your cooking pan
Just made pancakes yesterday and assumed I did something wrong (as usual) because they didn't rise much. Decided to check my baking powder at Babish's suggestion; expired February 2023🙃. This video is already paying dividends!
This reminds me of when I bought fresh baking powder when making peanut butter cookies, and I thought they looked more flat than usual, so I checked the old can and it had expired 20 years ago.
I feel like this format is one of the most helpful cooking formats I’ve seen on TH-cam. You are actually teaching us to fish rather than fishing for us!
I've been making pancakes since I was around 10. Most of the stuff you show here I've learned from experience over the years, and I still learned a thing or two from this video. Thank you. I was already the master of Pancakes by the time I hit 20 but this video practically broke the level ceiling of what I can do with pancakes. Thank you.
Me too! I’ve learned over the years to not over-mix, to not put any butter or oil in the pan, and the proper time to flip. But the game-changers in this video are bringing the buttermilk to room temperature before adding the melted butter and resting the mix for 30 minutes. Those steps made my pancakes near perfect!
6:56 In case you were serious, it's a safety plug my dude. It's meant to pull out easily in case someone trips or yanks on the cord. That way you don't have lava hot food flying all over the place and a scorching hot hunk of metal rocketing off the counter top.
those plugs are harder to pull out than your basic cord style that plugs into the back of a monitor or tv. seems to be for washability way more than safety to be easily pulled out.(sorry i can't stop this after finishing the previous sentence) sadly your mom wasn't easier to pull out of either.
Not me thinking at 6:16 that he was going to say "pre-heat your cast iron in the oven", which is also useful for even heating of cast iron. Also, electric griddles can often have hot spots as well, but you can't really "move" it around for even heating
Pancakes are one of the cheapest and easiest foods to make from scratch. Potential cheaper than ramen, and every college student should learn to make it.
@@fanndx, for five dollars you can get a 5lb sack of flour and a container of baking soda and make about 75 pancakes, pending pancake size. For six cents a cake.
im loving these botched episodes so much. i didnt just learn how to make pancakes today, i also learned why every ingredient and step in the recpie is important. i also love how much personality is in botched episodes haha
I take a stick of butter, take half the wrapper off, and rub down the entire electric griddle. Basically, fry the pancakes for an extra crispy ring around it.
Butter in the pan, EVERY TIME BATTER IS POURED!!! You know why? Because it gives it the most incredible crisp rim. "Incredible how?", you ask? Incredible taste and texture, I answer. Dad was RIGHT to grease up the pan like that and don't let anyone tell you not to do it that way, except possibly your cardiologist, but that's between you and your medical professional.
That’s right, and don’t use some weird oil spray, use some real butter. I go as far as to apply butter as soon as I lift and flip each pancake so both sides get the same buttery treatment. I don’t cut my butter, I just hold it by the parchment paper, and peel it back till I get to the end of it that way I can apply it across the entire pan really fast.
Yeah, and I don't put butter in the batter, so the cold milk isn't a problem, and I just use regular milk and it's not a problem, I guess I just use enough leavener and flour. I also don't use egg, it tastes better without it.
I got my favorite pancake recipe from Alton Brown and he says if you dont have buttermilk, use regular milk and vinegar but you have to let that sit for 5 minutes or so before you add it to the recipe. Dont forget to stir it. But ive been doing that for years, with buttermilk or the milk/vinegar mixture and have gotten beautiful thick fluffy pancakes which are my favorite.
@Agent_MrKrabs buttermilk is the liquid left over after creaming butter. It's more acidic than regular milk, which is why regular milk with vinegar is a common substitute.
Kenji’s pancake recipe is absolutely fantastic (from The Food Lab). Whips the egg whites separately and uses butter, buttermilk, and sour cream (I swap it for vanilla Greek yogurt). They manage to be simultaneously fluffy and rich.
I always called that first weird pancake, "The Chef's Pancake" because I would eat the weird one so that I plated normal pancakes for the kids. Source: Me. Dad of 2 kids who are now 23 and 25. I still eat the first weird pancake. 😉
That's so cute and it reminds me of how in my family we call someone's first kid "the first pancake" because the first pancake is always a little weird. And I'm my parents' first pancake. 😂
16:25 Counterargument, you actually _can_ mix your batter the night before (if you're not using a premix) you just need to leave the baking powder until shortly before frying it up. Then you just need to rest it for 10 or so minutes, which you can use to gently heat your pan. The long rest is more for the flour than the leavener, so it has time to properly hydrate and lose that flour-y flavour and texture. If you're into whole grain pancakes, overnight (or at least a few hour) rest is a total game changer, since the bran takes a lot longer to soak through and soften to keep it from being unpleasantly "scratchy". Always thoroughly soak your whole grains for anything you're making, and your kids will eat it too.
The dutch idea of a pancake is quite different to the american one. The basic concept is the same of course, but ours are very thin compared to the average one you'd find in the US. almost like a crepe to your eyes, probably. BUT, in terms of surface area, they are much bigger. Generally just the size of the pan. That's right, we use regular frying pans and make one pancake at a time, unless we're using multiple pans.
We like them crispy, which seems quite rare. The best we've had is Soumi in Houghton, MI The best we've done at home is a Chez Ma Tante recipe, but make sure to use aluminum free baking powder
This video is the epitome of why babish is the man. Vital and helpful tips conveyed in a direct and humorous manner. I will be practicing my pancake skills this weekend!
My mom got a pancake recipe from our old swedish lady neighbor. They are a bit thin but just heavenly! Egg/ salt/ buttermilk and flour. Add the milk and flour/ baking soda alternately to the beaten egg till your desired consistency. Perfect! One sentence no commas indeed!
I always do my pancakes with eggs, flour, milk, sugar and a pinch of salt. They're relatively thin (not nearly as thin as Crêpes, but also not at thick as American ones) and are as big as the pan I'm using.
If you don’t like the idea of adding lemon or vinegar to you milk for the buttermilk sub, then I’ve found that adding plain yoghurt to you milk and mixing it in till you get a butter milk likeness looks, tastes and works much better too in my opinion. 👍🏻
i always use pearl milling (formerly aunt jemima) pancake mix but ignore anything that says just add water. i use the ratio one part dry mix, half part milk, one egg, and one tablespoon of veg oil. generally makes around 4 medium pancakes. fantastic easy pancakes with very little measurements.
6:56 you can wash the griddle without exposing the mechanical parts to water. If the rheostat breaks you can replace it without having to replace the entire griddle. There are a ton of reasons that disconnects.
I love the evolution of Babish throughout the years. From primarily low, headless angles and a fairly serious and no-nonsense tone, to a fun yet informative approach with touches of dirty humor.
19:45 - I use regular milk all the time and have enormously fluffy pancakes. I use baking powder and baking soda in the recipe, but they're usually 3/8" to 1/2" thick.
What about additions to the batter? Chocolate, blueberries, bananas, maybe even peanut butter? I'm guessing the options are find a recipe to work with, or trial and error it.
when adding stuff to my pancakes esp fruit or chocolate chips i just put them in after pouring the batter in the pan to make sure each pancake has a decent amount of stuff in it
Thank you Andrew and crew for making this guide to troubleshoot pancakes! I made the BEST pancakes this morning. Ya'll are the real MVP's Side note: I nearly failed geometry in HS 😅
I don't use either, I just use regular milk. Dunno what he's talking about. If you use the right ratios of flour and leavener you don't get short pancakes.
This video just unlocked something in my brain. I used to hate pancakes when I was younger, but only when my parents made them (not that they'd read this but love you mom and dad
There are times you do want thin pancakes, such as when you're intending to use them to wrap other foods, like in pigs in a blanket or in strawberry roll-ups.
@@sabbathjackal I've seen roll-ups with both crepes and full pancakes. Just the pancake version uses thinner ones like the too-much-milk one Babish made.
pancakes that are not fried in melted butter are no pancakes at all.. In my experience, the best pancake mix is the ridiculous "pancake and waffle mix" which makes no sense.. it'd make terrible waffles. waffles need a totally different mix but because of the extra protein, they get sooo crispy. Best thing to avoid accidentally getting crispy crepes is to add extra baking powder to the dry, and lemon juice to the wet, so it foams.
Gluten free family here. We modify a mix from Pam's. Add some baking soda, mix it in with the dry. Moments before we put it on the griddle we add some vinegar. Get some awesome bubbles.
I actually really like making crepes and putting syrup on them like they're pancakes. The texture is really nice, and I prefer them to the more standard tall fluffy pancakes
When I was a kid my parents used to go into the bedroom to make pancakes. I was always really jealous because they sounded like they were having such a great time.
I haven't watched your videos in a while and I have to say: you look amazing! One of the last videos I watched you talked about getting healthy, etc. and I can really see how far you've come.
When my dad makes pancakes, they always tasted funny to me. I can’t fully explain what it is but they always taste weird. However, when my grandma would make pancakes they always tasted great. I think I might also be because my grandma would always make her pancakes homemade.
Also, packaged mixes, including Bisquick contain shortening, which can definitely take on an oxidized, slightly rancid taste in storage, especially if it's old or its stored warm
One of my favorite videos you've done Andrew, loved the knowledge, loved the edits, and humor. it was very fun to watch and i plan on using many of these tips when i make pancakes!
"butter" is such an odd but befitting sponsor for a food-based (cooking) channel. Hey any chance you can collab with Brad again now that he's free from the throes of BA and flourishing on his own?
Having worked in professional kitchens for YEARS one thing I learned long ago, and it applies to both pancake/waffle batter made from scratch as well as pancake/waffle batter mix. After you mix it, let it set 10/15 minutes, then mix again, Quite often it will change. It may look thin and watery at first, and then thicken up. And It may look thick, and loosen up. Either way it almost always changes
3:30 "If you make pancakes in a non-stick, they're gonna do exactly what the name of the pan says. They're NOT. GOING. TO STICK." THAT'S WHY IT'S CALLED F***ING NON-STIIIIIICK!!!
However you like your pancakes, thick or thin, round or misshapen, white flour or whole wheat, Pancake Law dictates that the last of your batter MUST be used to make an extra large pancake the size of your cooking pan
Period
Usually for me it ends up being a tiny one
@supraguy4694 I love the tiny pancakes.
So tiny so crispy and buttery.
Amen or alternatively always, ALWAYS, accidentally make too many 😂
Just make every pancake the size of an extra large pan
Just made pancakes yesterday and assumed I did something wrong (as usual) because they didn't rise much. Decided to check my baking powder at Babish's suggestion; expired February 2023🙃. This video is already paying dividends!
If I can't remember how long I've had baking powder, I just toss it and by a new can. Even if it's not expired, it can go stale after a while.
let that be a suggestion to actually check your used by or best before dates
This reminds me of when I bought fresh baking powder when making peanut butter cookies, and I thought they looked more flat than usual, so I checked the old can and it had expired 20 years ago.
@@Big_G_in_da_house 😩
@@Big_G_in_da_housedid it taste bad and were you stuck on the throne? 😂
I feel like this format is one of the most helpful cooking formats I’ve seen on TH-cam. You are actually teaching us to fish rather than fishing for us!
Yes! I completely agree!
yea!! recipes always say, dont do that, dont sub this, and its like... but why?? i need to know how dire the consequences are :P
Would fishing for us be just going to a restaurant?
Jake’s song about bacon pancakes is still catchy to this day, even now I sometimes sing the song even when I’m not making pancakes.
saaame i was microwaving oatmeal singin it lol
He should have inserted the meme of Jake singing bacon pancakes bro 😭
[Jake voice] Botchin' pancakes, Babish botchin' pancakes.
@@spramazd 😂 lol that’s something Jake would say 💀📈
Bacon pancakes bacon bacon pancakes make some bacon and put it in a pancake BACON PANCAKEEES
I've been making pancakes since I was around 10. Most of the stuff you show here I've learned from experience over the years, and I still learned a thing or two from this video. Thank you. I was already the master of Pancakes by the time I hit 20 but this video practically broke the level ceiling of what I can do with pancakes. Thank you.
Cool. You’re now cooking pancakes with ultra instinct.
Me too! I’ve learned over the years to not over-mix, to not put any butter or oil in the pan, and the proper time to flip. But the game-changers in this video are bringing the buttermilk to room temperature before adding the melted butter and resting the mix for 30 minutes. Those steps made my pancakes near perfect!
6:56 In case you were serious, it's a safety plug my dude. It's meant to pull out easily in case someone trips or yanks on the cord. That way you don't have lava hot food flying all over the place and a scorching hot hunk of metal rocketing off the counter top.
It also shouldn't be submerged or doused in water, while the rest of the griddle is washed.
You painted an amazing picture here😂😂😂
@@izzywoods794 so would whatever you're cooking 😂
those plugs are harder to pull out than your basic cord style that plugs into the back of a monitor or tv. seems to be for washability way more than safety to be easily pulled out.(sorry i can't stop this after finishing the previous sentence) sadly your mom wasn't easier to pull out of either.
Not me thinking at 6:16 that he was going to say "pre-heat your cast iron in the oven", which is also useful for even heating of cast iron. Also, electric griddles can often have hot spots as well, but you can't really "move" it around for even heating
if not you, who??
Man I thought for sure I'd nailed it.
"I KNOW THIS ONE!" but nope.
Pancakes are one of the cheapest and easiest foods to make from scratch. Potential cheaper than ramen, and every college student should learn to make it.
Bold of you to assume I like pancakes
(just joking, I love pancakes)
While I may agree, there’s also the convenience factor to consider.
@@DuJonTHomas as long as you have premixed powder, it is so easy and fast
Nah I think I'll stay with ⅕ USD instant noodle
@@fanndx, for five dollars you can get a 5lb sack of flour and a container of baking soda and make about 75 pancakes, pending pancake size. For six cents a cake.
im loving these botched episodes so much. i didnt just learn how to make pancakes today, i also learned why every ingredient and step in the recpie is important.
i also love how much personality is in botched episodes haha
26:12 That excited "Pancakes!" was so cute! ♥
I take a stick of butter, take half the wrapper off, and rub down the entire electric griddle. Basically, fry the pancakes for an extra crispy ring around it.
Same! I can’t give up the crispy ring for anything
@@SpArK4GrL same, the crispy is the best.
Yes! That crispy part is undeniably the best part of the whole pancake!
This is true.
the crispy ring is critical for proper syrup retention. glad to find the civilized section of these comments.
"Do all kinds of pleasurable activities. Not those."
that seemed like an challenge, I will not do it, but someone might
OwO
Not with that attitude you won't!
this is your reminder to stay sober :3
Butter in the pan, EVERY TIME BATTER IS POURED!!! You know why? Because it gives it the most incredible crisp rim. "Incredible how?", you ask? Incredible taste and texture, I answer. Dad was RIGHT to grease up the pan like that and don't let anyone tell you not to do it that way, except possibly your cardiologist, but that's between you and your medical professional.
That’s right, and don’t use some weird oil spray, use some real butter. I go as far as to apply butter as soon as I lift and flip each pancake so both sides get the same buttery treatment. I don’t cut my butter, I just hold it by the parchment paper, and peel it back till I get to the end of it that way I can apply it across the entire pan really fast.
Yes! And that surface of the moon look is great!
@@local8532 This is the way!
THIS
@@AholeAtheist so much better than the even color
The age old complaint: Two tablespoons of WHICH kosher salt? Salt needs to be by weight. Diamond Crystal vs Morton's are a huge difference in density.
Always diamond crystal. Always.
I demand salt standardization
@@theguywhosright9110 you could also just switch to the metric system
@juannaym8488 measuring salt in mL solves nothing
@@rosalie.e.morganI'm willing to bet they meant grams
sorry i always put butter in the pan instead of at the end, i love the buttery pancake edges
I do both… I think I actually use less butter combined for both cooking and serving than most people do for just one though so idk 🤷♂️
Yeah, and I don't put butter in the batter, so the cold milk isn't a problem, and I just use regular milk and it's not a problem, I guess I just use enough leavener and flour. I also don't use egg, it tastes better without it.
Yes! Has to have crispy edges😋
crispy pancake rings are the best
I got my favorite pancake recipe from Alton Brown and he says if you dont have buttermilk, use regular milk and vinegar but you have to let that sit for 5 minutes or so before you add it to the recipe. Dont forget to stir it. But ive been doing that for years, with buttermilk or the milk/vinegar mixture and have gotten beautiful thick fluffy pancakes which are my favorite.
Honey, buttermilk IS regular milk and vinegar 😭
@Agent_MrKrabs buttermilk is the liquid left over after creaming butter. It's more acidic than regular milk, which is why regular milk with vinegar is a common substitute.
Kenji’s pancake recipe is absolutely fantastic (from The Food Lab). Whips the egg whites separately and uses butter, buttermilk, and sour cream (I swap it for vanilla Greek yogurt). They manage to be simultaneously fluffy and rich.
“Without a shirt on”
*dreamy acoustic guitar in the background *
Apron only challenge?
I ❤ thin and crispy pancakes, cooked in melted butter. Great crispy edges, and adds a fantastic browned butter flavor.
Then you’re a lover of the Swedish pancake
same, I like the lighter pancakes with the crispy edges.
Taking an Arabic class because you wanted to be a journalist is almost as “post 911” as TSA 😂
I'm trying to figure out why if he failed Spanish, why did he think Arabic could be any easier?
@@Laticia1990Maybe he failed Arabic first, then thought Spanish would be easier.
@@Laticia1990 hey man some languages just stick to others better.
I took notes and I let my batter rest for 30+ mins. It was exactly what I needed to fix those dry bits. Thank youuuu 🙏
Recipe for the non-botched pancake is at 21:35 (I am mostly leaving this here for myself)
I always called that first weird pancake, "The Chef's Pancake" because I would eat the weird one so that I plated normal pancakes for the kids. Source: Me. Dad of 2 kids who are now 23 and 25. I still eat the first weird pancake. 😉
That's so cute and it reminds me of how in my family we call someone's first kid "the first pancake" because the first pancake is always a little weird. And I'm my parents' first pancake. 😂
Botched by Babish is absolutely my favourite part of the BCU. The editing, the title cards, the fever pitch energy... Keep 'em coming!!!
plain yogurt works as buttermilk sub, can add a bit of water for thinning
16:25 Counterargument, you actually _can_ mix your batter the night before (if you're not using a premix) you just need to leave the baking powder until shortly before frying it up. Then you just need to rest it for 10 or so minutes, which you can use to gently heat your pan. The long rest is more for the flour than the leavener, so it has time to properly hydrate and lose that flour-y flavour and texture. If you're into whole grain pancakes, overnight (or at least a few hour) rest is a total game changer, since the bran takes a lot longer to soak through and soften to keep it from being unpleasantly "scratchy". Always thoroughly soak your whole grains for anything you're making, and your kids will eat it too.
Now we need an episode of Andrew trying all the pancake mixes
Watching this and making pancakes at the same time made a fun result of constant improvement throughout the cooking
The dutch idea of a pancake is quite different to the american one. The basic concept is the same of course, but ours are very thin compared to the average one you'd find in the US. almost like a crepe to your eyes, probably. BUT, in terms of surface area, they are much bigger. Generally just the size of the pan. That's right, we use regular frying pans and make one pancake at a time, unless we're using multiple pans.
We like them crispy, which seems quite rare. The best we've had is Soumi in Houghton, MI
The best we've done at home is a Chez Ma Tante recipe, but make sure to use aluminum free baking powder
❤
it's really not that rare at all, I've never met anyone who prefers the non crispy, thick, uniform ones
Babish: "it's sunday morning, I'm your dad"
everyone: "yes Babish, you are"
The combo of unhinged Babish and editing is S tier.
This video is the epitome of why babish is the man. Vital and helpful tips conveyed in a direct and humorous manner. I will be practicing my pancake skills this weekend!
When I was growing up, we called the spot between 4 and 5 on the dials of our old Viking electric stove "pancake medium".
This is legitimately one of my favorite Babish videos in years ❤
My mom got a pancake recipe from our old swedish lady neighbor. They are a bit thin but just heavenly! Egg/ salt/ buttermilk and flour. Add the milk and flour/ baking soda alternately to the beaten egg till your desired consistency. Perfect! One sentence no commas indeed!
Swedish pancakes for the win 🇸🇪
This is so delightfully unhinged and I’m all about it.
I always do my pancakes with eggs, flour, milk, sugar and a pinch of salt. They're relatively thin (not nearly as thin as Crêpes, but also not at thick as American ones) and are as big as the pan I'm using.
If you don’t like the idea of adding lemon or vinegar to you milk for the buttermilk sub, then I’ve found that adding plain yoghurt to you milk and mixing it in till you get a butter milk likeness looks, tastes and works much better too in my opinion. 👍🏻
I wish I could see the dynamics of a cooking show with Babish and Ryan Reynolds
Watching Andrew scuttle to the side like Zoidberg definitely made my night
Absolutely loved the editing on this. Your editor is very funny
i always use pearl milling (formerly aunt jemima) pancake mix but ignore anything that says just add water. i use the ratio one part dry mix, half part milk, one egg, and one tablespoon of veg oil. generally makes around 4 medium pancakes. fantastic easy pancakes with very little measurements.
Fun fact the ones that don't say just add water only specify extra ingredients for marketing reasons
The content has been A tier! Glad to see you having fun again.
Pancakes and the Haydn Trumpet Concerto. Two of my three favorite things.
This is extremely useful, as I have had several of these problems, especially the "over mixed" one. Thanks!
The overmixing shouldn't be a problem if you use enough flour and leavener.
6:56 you can wash the griddle without exposing the mechanical parts to water. If the rheostat breaks you can replace it without having to replace the entire griddle. There are a ton of reasons that disconnects.
13:03 the left one is McDonald's, the right one is everywhere else.
Huh I never would have thought baking powder actually expired and that it can expire in premade pancake mix
15:44 Trying to pass off a pocketcake as a pancake, Andrew? For shame.
8:56 - chef's kiss edit. Classic 🔥
i find it funny as we in denmark dont even have "danish creamery" available in stores anywhere xD
I love the evolution of Babish throughout the years. From primarily low, headless angles and a fairly serious and no-nonsense tone, to a fun yet informative approach with touches of dirty humor.
As a very wise kid once said: "Pancakes. Pancakes! PAAANCAAAAAAAKES!!!"
Chocolate Pancakes for the ultimate SpongeBob meme
@@JorgeLopez-qj8pu White chocolate pancakes for that extra conflict..
"No Pancakes!"
19:45 - I use regular milk all the time and have enormously fluffy pancakes. I use baking powder and baking soda in the recipe, but they're usually 3/8" to 1/2" thick.
I NEEDED THIS SO BADLY
Need what? Panckes?
6:57 If you're asking why does it detach from the griddle i assume it makes it easier to clean.
Electric griddle for temperature control and area. Also...yeasted pancakes
I’ve learned and laughed so much during this video!!
10/10 stars
What about additions to the batter? Chocolate, blueberries, bananas, maybe even peanut butter? I'm guessing the options are find a recipe to work with, or trial and error it.
when adding stuff to my pancakes esp fruit or chocolate chips i just put them in after pouring the batter in the pan to make sure each pancake has a decent amount of stuff in it
6:00 You somehow locked my phone. I wasn't even touching it
The only way I mess up pancakes is by making waaaay too much batter 😂😂 But hey - more batter, more pancakes!
The delivery of, "... I'm not even a farmer!" was one of the most enjoyable moments here. 19:27
Crazy you uploaded this video while I’m eating pancakes
Hey Babish Culinary Academy as a new dad this video is extremely helpful thank you
as a kid, no one taught me about the “overmixing” rule, so all of my pancakes were like rubber. i thought it was due to the vanilla essence
Thank you Andrew and crew for making this guide to troubleshoot pancakes! I made the BEST pancakes this morning. Ya'll are the real MVP's
Side note: I nearly failed geometry in HS 😅
Lemon juice is the superior buttermilk alternative additive.
I don't believe in buttermilk alternatives in my house. We always keep buttermilk in our refrigerator. Of course we are in the south
I don't use either, I just use regular milk. Dunno what he's talking about. If you use the right ratios of flour and leavener you don't get short pancakes.
This is probably my favorite episode. I’ve learned so much helpful information.
Can we talk about the ice cream scoop? Game changer.
I mean, a ladle would be out of the question..
The ice cream scoop offends me. Ladle4Life
This video just unlocked something in my brain. I used to hate pancakes when I was younger, but only when my parents made them (not that they'd read this but love you mom and dad
This is by far my favourite type of babish video long live botched
There are times you do want thin pancakes, such as when you're intending to use them to wrap other foods, like in pigs in a blanket or in strawberry roll-ups.
You mean like a crepe?
@@sabbathjackal I've seen roll-ups with both crepes and full pancakes. Just the pancake version uses thinner ones like the too-much-milk one Babish made.
You're great babish. You're videos are very informational and explained well. By far the best cooking channel I have seen
Syruping with Bancakes
pancakes that are not fried in melted butter are no pancakes at all..
In my experience, the best pancake mix is the ridiculous "pancake and waffle mix" which makes no sense.. it'd make terrible waffles. waffles need a totally different mix
but because of the extra protein, they get sooo crispy. Best thing to avoid accidentally getting crispy crepes is to add extra baking powder to the dry, and lemon juice to the wet, so it foams.
2:20 I use the round pan and make plate/pan sized pancakes lol
Gluten free family here. We modify a mix from Pam's. Add some baking soda, mix it in with the dry. Moments before we put it on the griddle we add some vinegar. Get some awesome bubbles.
The Danish Creamery packages look like they're for golf balls.
Decoding the pancakes, that's detailed inner engineering of pancakes preparation :) 🔥🔥🔥
10:30 Finally!!! 🥹 Dad! Took you forever to get that carton of milk! 🥲
Thick Pancake superiority
9:11
911 was bad
Thin pancakes are better
@@8leggedsquirrel521sure if you like expired ingredients and overmixed batter. Do it right and they're extra thick and fluffy.
I actually really like making crepes and putting syrup on them like they're pancakes. The texture is really nice, and I prefer them to the more standard tall fluffy pancakes
When I was a kid my parents used to go into the bedroom to make pancakes. I was always really jealous because they sounded like they were having such a great time.
a wide but somewhat thick pancake is perfect
That 9:14 flip was incredible, props my dude
"Butter my pancakes or don't butter me at all" - me
This was one of the best episodes of this series, great work on it.
I like the first 'weird' pancake... I think.
There's not a single one of those I wouldn't eat in this video.
I love thin stretchy pancakes for wrapping bacon in
@@robertstuckey6407 crepes? crepes are made for rollin
I have been struggling with pancakes for some time and I enjoyed this video immensely!!
4:00 But then how will I pay my dog the weird pancake tax?
I haven't watched your videos in a while and I have to say: you look amazing! One of the last videos I watched you talked about getting healthy, etc. and I can really see how far you've come.
When my dad makes pancakes, they always tasted funny to me. I can’t fully explain what it is but they always taste weird.
However, when my grandma would make pancakes they always tasted great. I think I might also be because my grandma would always make her pancakes homemade.
yeah pancake mixes always tasted weird to me too, almost chemically
@@F0Q5-B312 I’m glad I’m not the only one.
Oil vs butter changes the flavor pretty drastically
Also, packaged mixes, including Bisquick contain shortening, which can definitely take on an oxidized, slightly rancid taste in storage, especially if it's old or its stored warm
One of my favorite videos you've done Andrew, loved the knowledge, loved the edits, and humor. it was very fun to watch and i plan on using many of these tips when i make pancakes!
"butter" is such an odd but befitting sponsor for a food-based (cooking) channel.
Hey any chance you can collab with Brad again now that he's free from the throes of BA and flourishing on his own?
Having worked in professional kitchens for YEARS one thing I learned long ago, and it applies to both pancake/waffle batter made from scratch as well as pancake/waffle batter mix. After you mix it, let it set 10/15 minutes, then mix again, Quite often it will change.
It may look thin and watery at first, and then thicken up. And It may look thick, and loosen up. Either way it almost always changes
PANCAKES!!!
I appreciate the use of Haydn’s trumpet concerto in the background
4:56 ITS RAW -Gordon Ramsay, probably
Did you mean Ramsan Gordy?
Ah, now we need you to demonstrate how to make perfect crêpes! This was a great video Andrew! Thanks. You’re a ⭐️
3:30 "If you make pancakes in a non-stick, they're gonna do exactly what the name of the pan says. They're NOT. GOING. TO STICK."
THAT'S WHY IT'S CALLED F***ING NON-STIIIIIICK!!!