Why Pancakes in Restaurants are Better
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- เผยแพร่เมื่อ 11 เม.ย. 2024
- #shorts #food #easyrecipe
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PANCAKE RECIPE:
4tbs sugar (mixed with 1tbs citrus zest)
3 eggs + 1 yolk
Optional: cinnamon, vanilla, etc
4tbs butter (browned)
(but brown a whole bunch!! 2 sticks)
2c Whole milk
3c ap flour
1tbs baking powder
2tsp salt
- cream the sugar and eggs on HIGH until pale and fluffy (4-5 minutes)
- Add the butter, mix on slow, then add the milk (and mix lol)
-mix together the dry ingredients separately, then add it to the batter in 3 batches.
- heat up a pan with edges and pour in a generous amount of the brown butter.
- (You can totally not fried the brown butter if you dont want delicious heartburn)
- When the bubbles start to reach the middle, flip (;
- to brown the butter: place over high heat until it all melts, then lower to medium high, scraping the bottom to prevent burning.
- As soon as small bubbles start foaming, turn off the heat and let it ride. Cool down.
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Creaming? Ayo 🤨
yeah dude! it’s this dope ass process i practice with ur mom 😀
Yo if you translate the Ayo in this comment ☝️it says “let’s go” lol
@@kaden593BURN
@@alanmanross3524hey don't be mean LoL
ackin like you've never tried it before
I love how every single "why x is better in restaurants" is just a shitload of butter
And sugar…
Brain like fats.
Brain like sugars.
That was waaaaaaaay too much butter for cooking pancakes. Just put a tiny bit, like 2-5 grams - it's more than enough.
These recipes have higher energy content in one table spoon than the average caloric intake of a Congolese village
The secret to life: butter and sugar
Gonna be real with you, I'm not doing all this shit first thing in the morning.
It's ok to use a mix. Works just as well.
Fuck no
Maybe do all that for 'Breakfast for Dinner' instead!
Exactly this a whole lot of ish. I'd makethis for a special occasion maybe
Make some in advance on a weekend and enjoy pancakes for the rest of the week!
Trust me you really don’t need that much butter for them to come out like that
honestly those look awful. i'm sure they're good, but.. I was expecting to be told how to make perfectly clean, soft, tender pancakes like you'd get at a denny's or perkins. I know cake flour is an important part of it, and using the batter right away while the leavening is still activating.
@@KairuHakubiThese are the type that have a crisp on the outside and are soft inside. They’re better try making some at home.
@@Appaddict01 Honestly rather than 'restaurant-style' you know what these remind me of? the 18th century pancakes, made before leavener, and fried in clarified butter or lard, with butter-wine sauce poured over them. Those would end up kinda ugly too, but I'm sure they taste great.
@@KairuHakubi The crispy parts give an added texture, plus add to the savory of the butter, complimented by the sweet of syrup & add some fruit 👨🏾🍳➕💋
I think it’s due to his cooking method for his videos. He heats up the pot or pan on the stove, then moves it to the table to record. Notice how the first few pancakes weren’t sizzling at first. That method of his probably works best with deep fried food than other methods.
Never once in my life have I been to a restaurant or diner and ordered pancakes and been like “wow how do they make them so much better than my mom ever could have made at home”.
I had some in a mom and pop restaurant that were so fluffy. They were wonderful.
Frankly, pancakes in restaurants are worse than homemade. I agree..
Agreed. Homemade is always better
I just ordered pancakes on Sunday from a restaurant and on our way home I told my wife to remind me to stop ordering pancakes out.
But I will take the advice of the orange zest
And also I hate crispy pancakes.
I don’t see the appeal. The rest after the excess oil has left the pan are by far the best
I promise most restaurants unless their whole thing is “from scratch” is using a pre mixed powder that u add water too, that make amazing pancakes lol
Clumps in pancake batter is a good thing! Just reiterating because its such a simple thing that is so often overlooked because you usually want a smooth batter
THIS!!! People whisk until smooth and wonder why they come out flat.
Try squeezing 1/4 to 1/2 a lemon in at the end, mix and let it bubble then griddle.
@MacLaw3084 I will definitely give that a shot. That sounds wonderful!
I believe brownie batter also calls for lumpy batter right? My family has a homemade pancake recipe. It's fairly simple but they come out thick, fluffy and delicious, I've never had pancakes compare, not even other homemade recipes.
@Hi_Im_Akward I've always left it a bit lumpy but I also replace half of the oil/butter/margarine with applesauce for my brownies, makes em nice and chewy and keeps them moist
@@Hi_Im_AkwardI like it when they are thin & fluffy w/ that crispy edge, but your’s sound so good! Is it a recipe you wouldn’t mind sharing?
That’s interesting, I used to be a pastry chef but I never heard anyone say “creaming” for mixing eggs and sugar thick. Creaming is usually mixing butter and sugar up. It’s part of what’s known as “creaming method” which is the method used for a lot of cookies and some cakes :)
Confused me too! I bake for fun though, but have used the creaming method for a few cakes and banana bread so the same use of the term was confusing lol.
Because it’s wrong. Creaming is butter and sugar with the specific goal of incorporating air into the butter and dissolving some of the sugar. What he’s making is just regular ass egg foam method.
Creaming is useful if you want to accomplish several things simultaneously in the badder. Personally I don’t mind it but adding a baking soda/baking powder mix usually works better, plus you get a nicer color and consistency over time for larger batches. Dry frying imho is the better cooking method. Especially if you want something thinner more akin to a crepe.
@@Crux161 I was referring to the usage of the term :) In the video, most professionals wouldn’t call what he did creaming. But we would say whip the eggs and sugar until thick (or if applicable to “ribbon stage”)
Former chef, and done a lot of patisserie as well. Agree with you, I think he's confused on the term. If you want to add volume, I would seperate the eggs, whisk the egg whites into stuff peaks, then whisk the egg yolks and sugar over a double boiler until it doubles in volume. Personally I prefer a chewier flatter pancake so I like the basic recipe, with a scoop of rolled oats soaked in the milk as well. I do like the idea of the brown butter though
IHOP mixing that aunt Jemima mix😂
😂
Just add butter
IHOP has the BEST pancakes❣️❣️❣️😋😋😋
@@3StripedLifeBeaterthey used to years ago but not any more.
@@RobertaReal7980 Well, I guess it’s subjective🤷🏽♀️🤷🏽♀️🤷🏽♀️😋🥞😋🥞😋🥞‼️
•●• There are also tricks like adding baking powder &/or yeast to make them rise, and whipping the egg whites separately (with a little sugar & cream of tartar for stability), then gently folding it into the egg yolks, butter & flour mixture.
•●• Using clarified butter (both in the pancake & on the griddle) means none of those unpleasant burnt gritty bits from the milk solids/proteins.
•●• Absolutely add finely grated orange peel. The fresh citrus aroma does wonders for the overall sensory experience & works really well with the sweet acidity of blueberries. A Grand Marnier & orange peel syrup (I thicken it with a little Xanthan gum) is magic over blueberry pancakes. Or just raw sugar & fresh lemon/orange juice. (This is more of a crepe thing, but still goes great with pancakes.)
•●• Note that when adding fruit to your pancakes, dust them with a little flour first to help them stick to the batter. Add fruit like blueberries, raspberries, cooked diced apple, etc. last, so that they don't get broken up into the mix. Apart from preferring whole fruit in my pancakes, the extra sugar (Fructose) mixed into the batter tends to make the pancakes burn.
•●• You can also cook your pancakes the Japanese way. Turn the heat down to medium-low & only add a tiny amount of clarified butter to the grill. Add a spoonful of fluffy pancake batter & let it partially set (it'll take a little over 2 minutes). Add some fruit/thick fruit jam/melted chocolate on top, then another spoonful of batter & let it partially set (nb: if your Japanese pancakes seem to be taking too long to set, Do Not turn up the heat. Instead, put 2 teaspoons of water on the griddle & cover your pancakes with a lid to steam for a few minutes) finally add another layer of fruit & another spoonful of batter. Your pancakes should be about 3 times taller than wide. Once the top layer sets you can (carefully) flip it over. The result is a light, fluffy, "jiggly" pancake with fruit inside. This technique takes about three times as long as regular pancakes, so I'm generally far too impatient to be bothered, but damn it looks good if there's someone you want to impress. (Though I'd suggest you watch them being made by the pros on TH-cam videos, first.)
1st-would you mind sharing how you typed the bullet points? Thx for the great tips! I’ve been wanting to make citrus syrup out of peels forever.
A Japanese channel collected orange peels & boiled them in water, pith & all. She dumped the water & repeated. On the 3rd(?) boil, she skimmed surface, added sugar & boiled until thickened. I understood this got rid of pith bitterness w/out removing pith at the start. Have you heard of this?
@14ToeBeans The hard way, unfortunately. I have an app called Character Pad in Android, which allows you to keep a collection of characters that you can cut & paste to use as bullet points. It's also handy for super/subscripts.
I'll check out the Japanese method for making peel infused syrup, but using a paring knife (or microplane grater) to remove the peel & pith is just so easy. I can see how it's quick to not bother when making syrup in bulk, but I usually make small batches with about 600ml of water, 400g of caster sugar & 5-6 fresh oranges/lemons/limes (or even seeded chillies, etc.). Heat the peels in a microwave for about a minute to release more of the oils, then add to the syrup & simmer for 20-30 minutes, cool & strain into a sterile jar (with silicon paper cartouche on top to prevent mold). The candied peel is also useful (I keep it in a seal bag in the freezer).
Ooooh I really like the idea of Japanese pancakes like this! Thank you!! I make pretty darn good pancakes as is, I use baking powder and a little baking soda. I’m going for good and fast, and easy hahaha definitely some vanilla or maybe lemon or orange - sure. It’s mostly for my kids but I do notice the difference in recipes so I’ve stuck to the one that’s been the best for a while and tweaked it to our liking as we went.
Two words..."Krusteaz Complete"
Shhhh.... Don't give away the secret. They're buying Hungry Jack.
Blud mispronounced "Denny's" with some french shit
i got mad respect for short order cooks. way harder to make 50 things at once then tweezing leaves and flowers on a plate
@@SenpaiKai9000 Dude, same turn and burn cooks like in the Cheesecake Factory and places like that are mad impressive
Dennys wishes their pancakes were good
@teddythodo3302 I worked at Dennys cooking for 5 years. Just add water. Definitely don't miss my 6 days a week 11pm-7am shift
@@SuperLifestream I’m sorry I am terrible because I use Dupars pancakes as the default taste for pancakes lol
Adding Orange Zest into Blueberry Pancakes is AMAZING😮💨
My secret is to not mix the batter too much. Makes the pancakes SUPER fluffy
My secret is self rising flour lol
He did say that
My secret is buy whatever box mix is on sale and just cook them normally. They turn out just fine. I've worked in small diners to Denny's to a 5 star Hilton breakfast restaurant. The secret is they all used premixed. Hilton did make their own clarified butter but only to cook on the flat top. What actually makes them taste better is someone else is cooking them for you. The same reason your brain tricks you into thinking hotel room minibar drinks and snacks are better even though they're the same packaged snacks.
@@IDiggPattyMayonnaisejust curious. If you feel that way, why are you checking for how-to cooking content?
@@vidalott Probably just popped up on their feed, like it did mine.
I'm sorry, but that's not creaming method. To whip eggs and sugar until it is light in color and texture, as well as being fluffy is called whipping to the Ribbon Stage (when the resulting whipping of eggs and sugar fall back into the bowl in a ribbon, and don't immediately disappear into the rest of the mixture).
This is correct. I guess it's acceptable to say whatever tf you want if you are content creator with 1mil subs.
I thought creaming was whipping sugar with butter until it's....creamy?
Yeah eggs have nothing to do with “creaming” 😂
Maybe it's just common misuse? I've been baking for about 5 years & I've never had a recipe clarify that creaming meant anything more than "combine well" (I feel silly now looking back).
I am not a professional baker, but typically sugar is included among the dry ingredients unless the sugar is whipped into the butter to liquefy it and turn the butter light and fluffier, aka creaming. I was also taught not to overmix the batter once the flour is added.
Let me save you all the trouble: Any time a clip online says "why it's better at restaurants" it's always a shitton of fat and salt
Fat and Sugar in this case
@@okarowarrior I don't mind the the fat so much. But it's the eating of products made from wheat that effects me the most. I can tolerate some sugar but eating wheat products on a regular basis I will end gaining weight. I like waffles, French toast and any bakery item. But I avoid them. I'm 70 so my body doesn't burn through all these carbs.
No. No it isn’t. It’s malt powder. This video just sucks
I figured this was it. And always seems like it
True. If people just saw how restaurants make their food. Then they'll realize why they are fat. It's usually a ton of sugar, salt or fat. Diabetes, hypertension, cholesterol. Eat that daily and you get obesity.
Also, if you add malted milk mix, you get that "diner" taste.
We used to eat our pancakes with crunchy edges. It’s the best flavor. All of the butter and maple fill the bubbles around the edges. I never order pancakes out.
i think ill just get pancake mix
Exactly he took like 2 hours for pancakes
@@Bigedub101We'll all be late to work trying to make these "easy pancakes" for breakfast, lol!
As most restuarants do. Imagine thinking they do all this. 😂
I've always done this, but the trick is to JUST mix the flour enough to hydrate. They'll puff up without the creaming, it really doesn't affect the outcome as much as you say it does
Yeah. I've worked in a lot of restaurants, including high end ones. No one does this with pancakes. His video should be "Why Pancakes at The Specific Restaurant I'm Copying Taste Like Those Pancakes"
Hey when you shallow fry you want to start high and slightly lower the temp after so the edges dont go black. When they crisp up brown the flavor is just nutty and delicious. If you do it right there will be a nice thick ring of crunchy browned-butter goodness that pairs insanely well with maple syrup
Cracker Barrel’s were like this the last time I went. With real maple syrup-👌🤩
So when you add the next round of pancakes, do you turn the heat up again and then turn it down again? Like for every batch?
Shallow fry in butter AND add butter on top? God I love America
fat isnt that bad whats really getting you is the sugar
@@merick3395it is bad. Sugar may be worse but saturated fat will still cause coronary heart disease and strokes later in life
@@inlinisteanoptilheart disease is apart of American culture tho
we would quit but it’s part of our heritage
@@merick3395It's not even sugar or fat that's bad, it's both of them together.
up next : why committing tax evasion in restaurants is better
Step 1: fry your documents in 2 pounds of butter
Step 2: season your documents with salt, pepper, garlic powder, and chilli powder.
@@surfacepro3328then add 8 cups sugar
I can tell you that no restaurant is using brown butter
Many restaurants use browned butter, and a not-insignificant amount have items like "brown butter lobster rolls" and "brown butter pasta" as featured items on the menu. The Old Spaghetti Factory is just one example; you can find more via internet search.
We used brown butter at an upscale restaurant, but no way in hell were we gonna use it in pancake batter for brunches.
Btw for those that wanna know "chez ma tante" literally means "at my aunt"
Separate your yolk and whip your egg whites by themselves. After your flour is incorporated into your buttermilk egg yolk mix fold in your egg whites and let sit for 10 min. Super light and excellent. Enjoy!
This is a wonderful way. So light and fluffy.
What does fold in your egg whites mean?
@@bradspitt3896 you combine the mixtures by using a "folding" motion with a spatula
@@calebhoover4720 It was a joke.
@@bradspitt3896 your sarcasm didn't translate very well.
nah, this one’s a miss. your cakes came out flat. (probably still tasted good tho).
keys are:
- don’t over mix the batter, you want lumps but a smoothish pour.
-squeeze half a lemon in and mix as the last step,
-let the batter sit and rise a bit before cooking.
And no need to shallow fry, just make sure the griddle is hot enough but not smoking.
I rarely find pancakes in restaurants better than homemade.
Shorts like this make me wish i could save shorts to a playlist like you can with videos
No way that batter's not overmixed doing it with a wisk and a machine💀
hella over-mixed
He didn't overmix it, he creamed the wet ingredients. In order to overmix the flour needs to be in the stand mixer as well. He added the flour and only mixed until combined. Same way you'd bake a cake without over mixing
@@lili7727 are you blind?? lmao
@@lili7727 he clearly showed mixing the flour in with the whisk at high speed.
@@lili7727 the batter being smooth means over mixed; unless you’re intentionally trying to make flat pancakes, which may be the case here.
Should also do the wide fluffy pancakes the size of dinner plates you see at diners
Instead of using that much butter, I heat up a little bit and of oil and a slice of butter before pouring batter over it. It still makes it crispy and buttery
This is the only way I'll ever do it
Gave me memories of how my grandfather used to make his pancakes and I never knew how he did it. Thank you for this.
Add some baking soda and baking powder for even fluffier results!
I can't imagine a recipe that would need both baking soda and baking powder. They serve the same purpose, only baking soda may need some add-ons to work properly
@@wilczajagoda734 they do not serve the same purpose. Baking powder makes it fluffier while baking soda allows it to brown better.
The whole point of whipping the eggs is so that you don't have to add baking soda/powder. If he wanted fluffy results he should have folded in the flour by hand and NOT fried it. ffs.
Maybe one restaurant does this
If you make your own soy milk, you probably have okara in your freezer. (For the rest of us, okara is the remains of ground-up soy beans used in making soy milk .)
I add up to one cup okara for each 2 cups of flour in the recipe. Or something a little less than half the amount of premade pancake mix.
It can be very wet okara, or dryer. A little soy milk in the pancakes doesn't make a difference when you are already adding okara. Cook as usual. My husband, (who is not a big fan of soy milk or tofu,) said these were the best pancakes I'd ever made. I tried it on a lark, and the whole family loved it.
Even if you use the “just add water” mix, it’s the real butter that makes them delicious. Or you can use bacon grease or crisco.
They will cook up just like Cracker Barrel pancakes.
You think I have eggs and sugar in my house?
Bold assumption
What about these 2 eggs you're packin
😂🤦🏼♀️🤦🏽 ….. time to watch Idiocracy.
Fair to assume not everyone is a brokie though LMAO
My mother's pancakes were award winning. She didn't do all this. Southern girl 4 ever. ❤
county fair where the population is below 30k isn't the same as world class my guy.
props to your mom tho
i have literally never had a good pancake at a restaurant. the simple recipe i use at home that takes nothing special and barely requires stirring is effing bomb.
If you want fluffy it also just helps to add levening to regular pancake mixes
I mean, I don’t typically deep fry my pancakes in pure butter - that’s probably why this hyper specific restaurant has “better tasting” pancakes.
Yeah, the whole "Why Pancakes In Restaurants Taste Better" schtick really falls on its face when it's literally exactly one (1) niche restaurant that does them this way.
I like normal pancakes
What's your "normal" pancake recipe/brand?
Pancakes in restaurants are better because they buy Krusteaz Professional Buttermilk Pancake mix from the restaurant depot and then cook it with canola oil. They also slather Gold N Sweet whipped butter on top, with a decent maple syrup.
Eggos are pretty good too
Pancakes are HORRIBLE at the restaurants, no matter where I tried them they were disgusting. Nothing better than homemade from scratch, especially made with organic einkorn flour. Delicious
Where do you get einkorn flour? Neverland?
No one asked you
@@thekingoffailure9967
Amazon sells it. It's unmodified flour from Italy, much better for digestion
@@amazingautumn12 Thanks for sharing!
I agree. I hate pancakes at restaurants. They really do suck.
I hate to break it to anyone who thought otherwise but..
All delicious food involves just drowning it in salt, sugar, and fat.
There’s no substitute or alternative that gets the same result.
The crispy parts are the best.
milk and eggs in bowl, mix gently. add sugar, pinch of salt, pinch of baking soda and flour to a jug or bowl, slowly add to milk whilst whisking. Add some vanilla or caramel flavoring. Let sit for like 30 mins in the fridge. You don't need to add butter. You also don't need to burn them.
No restaraunt is doing that shit.
Just not the ones you're going to 😂
I always say that my homemade pancakes are better than any I've had in restaurants. And I generally stand by that. But these look pretty fuckin awesome.
I'm 100% on board with the shallow fry. Gotta get that crispy edge with the soft fluffy interior. It is the way.
Browned butter is like liquid gold...dont forget a coffe filter when you strain it
Now do japanese fluffy pancakes...
Man i miss burnside cafe in harajuku... RIP
Yeaaaahh there’s a few more steps to clarified butter
He said brown butter, not clarified...
Sorry. Listened again and heard the clarified... Yeah.... You're right, that's pretty misleading.
Boil off the water (foamy part), strain out the separated whey proteins and browned casein. Clarified brown butter just as he described. Boil, strain.
Clarified butter is butter that has all milk solids removed. Clarified BROWN butter just means you left the casein in the pot a little longer and it browned.
@@pixelrancher It's not so simple to isolate the caesein protein from the whey protein. Clarified butter has all proteins removed and just fat left, if you leave any protein in there it will burn and smoke at high temps and thus not be clarified. SO there is no such thing as clarified brown butter. You can have one or the other
@@MrDacedric They separate by density. As the water evaporates - the foamy stage - the whey proteins float to the surface. The casein sinks to the bottom.
You now have three distinct layers separated by density.
This is clarified butter. It has separated.
The minute it separates, it is clarified butter whether you strain off the solids or not.
They have separated - it is clarified.
Top layer is whey proteins,
middle layer is clarified butter, and the
bottom layer is the milk solids.
You skim off the top layer.
You pour off the butterfat - or separate it with a separatory funnel or a gravy fat separator. This is the clarified butter used for high temperatures.
If you're NOT using the clarified butter for high temperatures but wish to add a nutty flavour to your dish, you include the browned milk solids rather than separating them from the clarified butter.
Clarified butter - high temperature cooking - no milk solids.
Clarified Brown butter - lower temperature cooking - with milk solids.
Do you actually think restaurants use that many eggs brown the butter and then deep fry them? Restaurants are big on already prepared batter that sits around for hours and boxed mixes. I know I worked in restaurants for years there is no way they spend that kind of time and money for pancakes
lol facts I remember the brand too, Golden Malted. we had waffle makers from the same brand haha 🤣
Different Restaurants do different things. IF its a decent restuarant it wont use boxed pancak mix
This is for restaurants that make better pancakes than you could make at home. This isn't no denny's sh*t, this is that S-tier NYC-hole-in-the-wall pancake game
The place I worked at was the #1 club in the country. So the food was pretty high level. And for Sunday brunch buffet? This was what we made lol we also made buttered crackers which were literally saltines with clarified butter on them and toasted in the oven and ppl ate that shit up. Sometimes simple is the best. No nonsense frills, just good solid food that keeps you coming back.
@@84rinne_mooYes- this or bananas foster. They think you have some sort of magic when you light it.
I love how he puts 2 sticks of butter with the wrappers on the pan then cuts to melted butter like he didn’t take the wrapping off. Mmmh I love me some pancakes with extra butter paper
I use self raising flour in my pancake mix and pour more mix and tilt pan for larger full pancakes. And put small amount of butter, melt and then wipe the excess away with paper towel so only the thinnest layer (non stick pan and stainless steel pan - works on both). First pancake not even golden, but each one after is an even golden colour on the smooth side.
I hate the cleanup when making pancakes. Flour, measuring cups/spoons, spatulas, pans, bowls, kitchenaid when everything splatters or sprays on it 😅
I get lazy and put them in the dishwasher when I can.
@@Rhaspun same!
Get a kitchen scale, saves on measuring cups
@@waynesmith6393 ya I have a scale. But going off what was used in the video it's still a lot of cleanup for pure carbs. Throw in bacon, sausage, etc.... Especially with my 2 kids under 5 years old. Game over. Lol
@@dmiller4088 My trick is I put all the shit im using in the sink, bam the whole mess is contained
Would adding baking soda or baking powder help in the pancake size or am I just wasting that stuff?
this has baking powder in it (;
Baking powder helps with the size while baking soda will help it brown better. Use both for optimum pancakes, but don't over do it with the soda.
@@SenpaiKai9000You can't prove that
I like my pancakes thin and airy.. Not burnt on the edges and I use just enough butter in pan..Then smear with butter and drizzle warm maple syrup 🥞
Thank you for being so specific omg
I gained 5 pounds looking at this!🤤😋
Why water in restaurants is better next chef we need the truth
Harvested from a sacred water tree by virgins on a full moon during the equinox. I used to do it for the majority of restaurants in North America ... but I lost my virginity and was let go.
All about the FILTER.
I can guarantee I’ve never had pancakes that good anywhere
If you're ever in Florida i'd recommend trying Briars Patch pancakes. Very similar to what you've mentioned and shown
hell na, i dont want burned pancakes like that and you over heated it and over seasoned your cast iron skillet, nooooooo
Yeah they are burnt
I’m curious about your pan. Are you just heating your cast iron up off camera and putting it on the hot pad to film?
You're new here, aren't you?
There's a burner underneath the table.
@@alecbacky6137 😂 💯
its bluetooth dude
nah everything in my kitchen is bluetooth. im batman
That little sound he made when he chomped it said it all 😂
That looks delicious even I'm really not into pancakes, so what I do for my family is to add brown sugar, cinnamon and vanilla extract to taste and they usually come out good and for me I can enjoy them with alot less syrup 😊
Too much egg. You can use one egg and it’s fine. Too much egg makes it leathery. If you want to have a fluffy pancake you separate the egg white and whisk it till it’s fluffy. Then separately mix the flour and a bit of milk and water. You can out oil or melted butter in too and then add some bicarbonate of soda. A touch of apple cider vinegar will make a reaction with the bicarbonate. Mix that all up and add vanilla essence. Fold it into the egg white and cook. It ends up like a Japanese pancake
My pancakes are better
yeah i know bro
I believe you cuz those look like trash
This is how I make my pancakes personally with another step added since forever and I use real butter 🤤💓
Hi, my Dad made the best Syrop, used a Tettley Tea base, brown sugar, vanila, right there in his dish, i'm hooked too
Burnt!!!
Damn, the amount of butter Americans use in their recepies is actually fucking scary 0o
This really not typical like at all
@@84rinne_moo Jesus, the amount of recipies I see with a fuck ton of butter is terrifying, to be clear we use a lot of fat in our recipes too, but usually cooking oil or some kind of animal fat (well butter is also a animal fat, but "actual" fat).
@@joaovitorreisdasilva9573 yea I just wanna be clear that’s not how most ppl eat day to day is what I’m saying. A lot of ppl don’t even eat butter on the reg like not even to butter toast. A lot of ppl use margarine. Also the guy in this video is basically making like SUUUUUUUPER OTP pancakes. Most Americans will make it from a box mix which usually calls for just adding water to it then fry them in a lightly oiled pan. Then on top of that, pancakes is not something people really eat alot either. Like for me for example, if I go out for breakfast special I might feel like having a treat n getting waffles or some shit I don’t usually eat cause it’s kinda high calorie food lol. It’s def not a typical breakfast. There’s a lot more healthy eaters in US then some might lead you to believe. And US food cultures are diverse
@84rinne_moo yeah man, one of the things I wish I had here is the diversity in food you guys have. I mean, I can learn how to do foods from other cultures and all that, but finding the ingredients is usually a pain in the ass, would be super nice to have more people from other places bringing in their food styles and ingredients.
@@joaovitorreisdasilva9573 Other cultural recipes and ingredients really only happens in countries with a strong immigration policy that allows those cultures in. A lot of countries see immigration as a negative thing. And often, if they do allow in immigrants, they want them to assimilate into their culture rather than gaining the benefits the immigrants bring to that country.
That "oh" sums it up.
Coming from someone who works restaurants every day, we just put the mix in with milk let it sit and put it on the grille, it just tastes better because you don’t have to make it
Crispy pancakes? I like pancakes better with the fat in the batter itself and NO fat on the grill. That way you get the even coloring on the top and they’re fluffier.
this has both
8 eggs and like three sticks of clarified butter, how could you get more fat in the batter?
I love pancakes I make them with this recipe Pancake recipe
One and half cup flour
3 teaspoon of baking powder
One table spoon sugar
One egg
One and quarter cup of milk
Vanilla extract (optional)
Put batter on pan low heat wait until it's dries
Put on plate garnish with whatever you like enjoy❤❤
Great method! it really does make a difference I don’t use clarified brown butter though because I don’t like my pancakes that burnt. But I’m going to try the zest I never did that before.
My mom also uses lots of oil for pancakes and, French toast. It's awesome.
Looks gorgeous
Anything with browned butter is gonna be good.
I love the crispy edges. Always my fav
That's so much extra work, I literally just take pancake mix from the grocery store and it tastes the same.
Looks delightful
Creaming is not done with whole eggs, its done with sugar and egg yolks as they dont foam under heavy mixing. The point of it is to melt the sugar wherein if you add the whites too the whites will foam and break before the sugar has the chance to melt
That’s how my grandmother made pancakes. And, I agree…that EVERYTHING is better with BUTTER!
Strongly omit orange zest and add 1 tablespoons of vanilla
God bless you for this series sir
Add a tablespoon of greek yoghurt. It makes THE most fluffy pancakes
The flat top helps.
My favorite pancakes!
I just use a box mix, I don't have time to do all of this. I like my pancakes crispy on the edges so I cook mine on higher heat than usual. They always turn out perfect!
My dad would make orange pancakes when I was a kid. They are the best.
Most restaurants over mix and make nasty tough pancakes; but these look delicious.
I tried your recipe and they were so dense I could use them as frisbees
I have never had pancakes like that in a restaurant. Rather, they are usually light and fluffy, not at all "crispy" from a shallow fry.
Most restaurants do not make crispy edges pancakes. I aim to use this recipe.
it changes a color to a consistency ... whoa... what kinda blender are you using?! :o
/s
Far superior. I need to try this for my pancake snob