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Written recipe if anyone needs it! The Best Pancakes You Will Ever Make By Chef Frank Proto from Epicurious Dry Ingredients: 3 cups all purpose flour ¼ cup sugar 1 ½ tsp salt 1 tbsp baking powder 1 ½ tsp baking soda Wet Ingredients: 2 ¼ cups milk ¼ cup vegetable oil or any neutral oil 1 tbsp vanilla extract ¼ cup apple cider vinegar (I found regular white vinegar also works) 3 eggs Instructions: 1. In a large bowl, mix together the dry ingredients until combined. 2. In another bowl, mix together the wet ingredients until combined. 3. Pour the wet ingredients into the dry ingredients. Fold the ingredients with a rubber spatula until loosely combined (around 20-25 times). Lumps will form and that is ok. Do not overmix. 4. Heat up a griddle (or a frying pan on medium heat). Add a heaping dollop of salted whipped butter (I used regular butter) on the griddle until melted. Scoop the batter in a large spoon and drop them in the griddle. Do not stir the batter! 5. Flip the pancakes once the bubbles are popping through and the batter is slightly set. Do not push down the pancake with your spatula! The pancakes are done if the surface springs back when gently pushed down. 6. Serve pancakes with maple syrup and salted whipped butter.
To whoever edited this video: please put ingredients in the description, or at least let the ingredients captions linger on the screen for more than the half a second. DRY INGREDIENTS 3 CUPS ALL-PURPOSE FLOUR 1/4 CUP SUGAR 1 1/2 TSP SALT 1 TBSP BAKING POWDER 1 1/2 TSP BAKING SODA WET INGREDIENTS 2 1/4 CUPS MILK 1/4 CUP VEGETABLE OIL 1 TBSP VANILLA EXTRACT 1/4 CUP APPLE CIDER VINEGAR 3 EGGS
Yay. 60 year Australian grandma here. So good to know my perfect pancakes and the way I cook them match exactly those of an actual chef. Aren't my kids and grandkids lucky to have me 😃 🥞
😄 what a Glam'ma! They are very lucky to have you.. I'm 40 no and hope I can say the same when I turn 60. My family and I love pancakes, to see the day my future grandkids beg to come see their Glam' ma for pancakes will be the day.
Keep the batter nice and cold, helps to make them even fluffier. Former cracker barrel cook here, made literally thousands can confirm this makes a difference
Don’t usually comment on videos but I used this recipe and make the best pancakes I’ve ever had in my life. Was full after 1.5 pancakes and had breakfast for myself and flatmates for the following morning. This is all I have to say. Thank you.
My mom loves pancakes anytime of day so I made this recipe for her for dinner, hands down the best pancakes either of us have ever had. I'll never make them any other way. Thank you so much Frank, made my mom so happy. ❤
For those that need it I have weighed out everything into grams for this recipe which makes incredible pancakes. Thank you chef! Recipe is as follows: Homemade pancake mix recipe: One full serving is 20 ounces total of dry mix which should equal 50 ounces combined with wet. Half a serving should be 10 ounces of dry mix and when combined with wet equal 25 ounces. Ingredients one full serving of pancake mix, or 50 ounces: Dry Mix: - [ ] 394 g of all purpose, flour - [ ] 6 g of baking soda - [ ] 14 g of baking powder - [ ] 12 g of salt - [ ] 70 g of sugar Wet mix: - [ ] 540 g of milk - [ ] 60 g of vegetable oil - [ ] 12 g vanilla extract - [ ] 60 g of apple cider vinegar - [ ] Three. Eggs.
My Dad made the best pancakes we have ever eaten. Anything he made was in his head. I tried to match his but needed measurements, just did not happen. I have been on the hunt for a long time to find some that are remotely close to his. These cakes are as close as I am going to get, with a bit more of my homemade vanilla they will be spot on. We ate way to many, as we are unable to have the pleasure of indulging in Dads cakes again, it has been way to long. This means so much to us. Thank you :)
@@annamartin9472 I haven’t tried this recipe yet but I’ve noticed that most pancake recipes aren’t that sweet and are quite salty. I would recommend adding a little bit more sugar
I searched several fluffy pancake videos before I bookmarked this one. All these years I have done them an injustice by beating the batter until smooth and using oil not butter in the pan.. Now I make the best pancakes with this recipe. I love the step by step teaching and rational as to why you do it this way. TYSM!!
I can't wait to try this. I love butter on every layer. My husband ask if I like pancakes with my butter. I use honey on my pancakes since we raise honey bees. Happy holidays.
I ran out of maple syrup one time about 10 years ago when I was serving up a bunch of pancakes to a large group. I improvised with honey and it was so delicious. Everyone ended up loving it so much. It has been my favorite way to top pancakes ever since. That’s awesome that you raise honey bees. Happy holidays to you too. Cheers.
Omg! I made too much. I saved a cup of the dry mix. So if you are only making enough for two to three people this is what I used: 1 cup of flour; 2 tbsp sugar; 1/2 tsp salt; 1 tsp baking powder; 1/2 tsp baking soda. Wet ingredients: 3/4 cups of milk; 2 tbsp oil; 1 tsp vanilla extract; 2 tbsp ACV; and 1 egg.
Or.. hear me out.. you can make the whole batter and freeze the pancakes you are not going to eat. Air tight container or bag, single layer. And, if you feel like eating pancakes at 6am, 20 seconds in the microwave per side, single layer. Add toppings and ready!
Dear chef, as a maple syrup producer and maple lover I love the way you eat your pancakes, one suggestion I have learned to do is once I have the butter in between each layer I enjoy cutting the stack into at least quarters before pour syrup over them. This way that syrup runs down into the stack and starts absorbing into my bite size pieces. Thanks for the great recipe! Definitely going to start making my pancakes this way. More butter more better!
Made these today and they were amazing. I cut the recipe down to a third and it was the perfect amount for two people. Made 6 fluffy pancakes. 1/3 recipe 1 cup flour 4 tsp sugar 1/2 tsp salt 1 tsp baking powder 1/2 tsp baking soda 3/4 cup milk 4 tsp vegetable oil 1 tsp vanilla 4 tsp apple cider vinegar 1 egg
This year I bought myself a big bag of buttermilk powder to use in my baking, and I am SO happy with it. I don't go to the grocery store very often, and I would always have either not enough milk, or milk that spoiled, and I was tired of it. I mix the buttermilk powder into my dry ingredients and the corresponding amount of water into my wet ingredients, it works perfectly and nothing ever spoils or runs out at the worst moment. Love it.
This is truly NEXT LEVEL. I've tried it several times. Foolproof coz it was perfect at my first try. & I'm an average cook. I ate it all. I never looked or even considered any other pancake recipe again. Thank you, Chef Proto & Epicurious!! 😘🤗
In Sweden we usually make thin pancakes, almost like crepes. But I’ve always enjoyed American pancakes aswell. I just made these, and I’ve got to say they are the best american pancakes I’ve ever made or eaten! I split the recipe in 3 and got 6 pancakes. They were so good that I stood by the pan and ate them as they were done
@@M_Ladd a regular is 4 egg 6 dl milk 2.5 dl flower 0.5 tsk Salt 1 msk melted butter al the dry things in bowl and put in half the milk , stire it smooth and then the rest of milk and butter let it relax 15min before fry them then I just eat it with whipped cream and "yam" :)
*I love that all of these measurements are easily divisible by 3 - perfect for one person. I'm having pancakes for dinner! Thanks for this recipe. Easier than mine :) *Note: I made these, and made 2 mistakes; 1) I should have added blueberries and 2) I should have used my slightly more difficult, but significantly better, recipe. If you're going to use this recipe, separate the egg and whip the white until stiff peaks form. Then, fold it into to the rest of mixture. Not only does this make light, fluffy, and tall pancakes, but the butter on the griddle makes the edges delicately crisp and flavorful. But seriously - blueberries added after they are on the griddle kicks any pancakes up to world-class deliciousness!
My butter browned a little too much, so my son initially thought I burned the pancakes- because that’s what I normally do. But, after that first bite, I got a Chef’s Kiss! These were the best pancakes I’ve ever made, none were thrown out. Thank you! ❤
@@gallahant Thank you for this tip! I just invested in an electric griddle, and I wasn’t sure what temperature to heat it to. I’m not sure what I used, but it’s probably still on that temp now, so I’ll lower it next time.
Dude, I just made these, and I'm so amazed. This is everything I look for in a pancake, the spongyness, soakes up my butter and grade A Maple Syrup, no run off, airy and light, flavorful. This just beat any resteraunt pancakes I ever had. I'm so glad I stumbled on this video, wish I had this recipe 30 years ago. Thank you so much for sharing.
I love how he was damn near yelling towards the end about how great those pancakes are. After seeing that end product he's not wrong! Love Frank! One of my favorites.
Definitely the best I have ever made. Everyone loved these, even my husband who is not a pancake fan. Thank you for a great recipe that does not call for buttermilk.
@@annamartin9472 More or less. They were not too sweet until you add the syrup. They were very buttery tasting. You could omit some or all of the sugar to ensure they are savory.
Had these today. No lie, they are so fluffy and crispy with the edges cooked on melted butter. Half recipe yielded about a dozen small pancakes. Finished making and cooking them in no time too. Best pancake recipe I've tried. Thank you for sharing this recipe. ☺️
The "faux buttermilk", as my family calls it, works brilliantly. I've used it in pancakes, biscuits, and lots of other recipes that call for buttermilk, and I've never been able to tell a difference. Just needs about 1 tbsp vinegar per 1 cup of milk (whole milk is best, but even skim works if you cut back the vinegar a little). You can use white vinegar instead of cider vinegar if you want, the difference there is minimal. The only thing is I like to let the vinegar sit in the milk for a minute or two to develop before mixing it into other ingredients.
Yeah, I used skim milk with the "correct" amount of vinegar and the pancakes tasted like vinegar--inedible. Since I have even less use for whole milk than buttermilk, I'll experiment with less vinegar next time. Or lemon juice, which I'd guess would also work as an acid on the milk. Also didn't let milk/vinegar mixture sit for a while.
@@heinrichgerhardt6119 I haven't used skim for it in ages, but I recall having to reduce the vinegar to 1.5 tbsp per cup of milk, maybe a bit less even. It does take some experimentation to find the balance that works right for you since things like altitude can further impact how fast the vinegar and baking soda react. And definitely try adding the vinegar and letting it sit 1-2mins before stirring it into the milk. I don't know exactly why that helps, but it always seems to make my pancakes a little better. Good luck!
Thank you for providing a recipe with a buttermilk alternative, Chef Frank. That ingredient does not exist in my neck of the woods and being unable to replicate the recipes I see online because of it is a huge bummer.
I've been making a recipe very similar to this for years. I do melted butter instead of oil. My family asks for these pancakes all the time. Recipe also makes great waffles too!
I just made these and they were AMAZING!!! I never thought I could make home made pancakes that were actually good. I've made homemade pancakes from other recipes and they were just awful. But I made these and they were some of the best pancakes I've ever had. The buttermilk, eggs and vanilla are a total game changer. If you're considering making these, just make them and you won't be disappointed!
La mayoría de videos de receta te dicen cómo hacerlo, pero este tipo se dedica a decirte también que no hacer y eso es igual de importante, vuelve todo más sencillo 👏🏻
I loves how this recipe turns out. Clear instructions and techniques . Fluffy and moist ❤️For the first time I even made the whipped butter. As an Asian pancakes is never on the menu for breakfast. Thanks to Chef, It’s now officially our favourite for breakfast !
I just tried to make this recipe, and i was missing baking powder and apple cider vinegar. But i mixed it anways. They still turned out to be so fluffy and fufilling. I loved it! I cant wait to try them next time when i have everything. Thank you 🎉
I made these for the first time and this is the only recipe I’ll use for now on. I liked how he explained why he used certain ingredients. Fluffy and good!!!
These pancakes are bomb. Love learning cooking tips from a guy who’s passionate about good food. FYI, this recipe makes about 24 pancakes if you make them the size he recommends, so make sure you’ve got a crowd to feed when you make them 😃
I just doubled the recipe as I usually do when cooking for the family. There is a lot! Way more than I expected, next time maybe only increase by a third or half lol.
I like the way you did this with one exception, let the buttermilk ferment in the fridge for at least a month and then let it set on the counter for another day or so. The older the buttermilk the better the flavor of the pancakes will be, even if you have to shake chunks out out of the container. 100 + years of family experience.
I've been using a similar recipe for years, but am very interested to try substituting the buttermilk! Frank is right, the remainder sits there and nearly always gets thrown out unless you deliberately plan use it. Also I've probably been over mixing the batter, but it still makes excellent pancakes. If they can be BETTER I'll never go out for pancakes ever again
I love this chefs presentation and humor so much! He speaks from the heart!!!! I had to laugh so much when he said: "DO NOT STIR". And honestly this pancake recipe is the best. I am not sure what I have been eating before xD
I just made these for the second time at my brothers house ! He LOVED THEM his friend said,” Oh EM GEE THESE ARE THE BEST PANCAKES IVE EVER HAD IN MY WHOLE LIFE” ❤ was full already but ate 2 more because of how super delicious they were! Thank you Chef Frank! This has become a breakfast staple for my family!❤❤
Suggestion for everyone about the buttermilk alternative. Instead of using milk+ vinegar which only mimics the acidity of the buttermilk but not the taste. Make a mixture of 1/3 yogurt (or sour cream) and 2/3 water. This will make something with way more similar flavor but with more common ingredients. 😊
I just made these for Sunday breakfast and WOW!! These are an order of magnitude better than my usual go-to pancake mix. I followed the recipe exactly. The whipped, salted butter is a must-have. This is now our house-standard pancake. ❤❤❤
Made them again this morning, a hit as usual. I love it because every person that has them has a question or comment about them. Thank you for this share.
WOW, they are unbelievably awesome. I only added some canola oil to the butter so it didn't burn so much and used an ice cream scoop for better shape becaue the batter was so thick. So delicious with whipped butter! Congrats on a fantastic recipe!
FINALLY. A RECIPE THAT ACTUALLY WORKS 🎉 I've tried many other recipes, claiming for fluffiness. But this is the first one that works soo well. Made it couple times already and i can tell you its foolproof!
33yr old Australian mother of 3 here. This is exactly how my mum taught me to make pancakes. Self raising flour, buttermilk, egg. Butter in the pan. Watch for the bubbles. Served with butter and maple syrup. So delicious
As a Québécois living in Tokyo and with a reputation for the making best pancakes in Japan (so my friends tell me) I passionately agree with how you have made yours…in fact…exactly the same manner😍 🏆…and yes, maple syrup is CRITICAL to the best pancakes! Maple syrup is after all, Quebec gold. I also eat three buttered pancakes at a time and the bottom layer has some cheese curds, the second Canadian bacon, the top layer gets two soft pan fried eggs with a little sprinkle of salt and parsley and voilà…Québécois pancakes at their best ❤…great vid thank you.
Ok, I will try your pancake varieties if you will try mine. Try crunchy peanut butter and maple syrup on one, plain butter and sugar on another and if you really want a meal have one with a sausage patty, fried egg and syrup snuggled in between two pancakes. You add syrup inside, or you can add the syrup to the pancake if you want to be able to hold it to eat without being sticky! Enjoy!
I made my own pancakes today for the very first time following this recipe and although I mixed the batter way too much (couldn't refrain myself) they still ended up tasting amazing. So thank you Franck for helping me improve my cooking skills! ☺
Yes!! The salted whipped butter is the key to making amazing pancakes. I also use it to make some pretty good french toast, that & some Captain Morgan's spice rum added into the mix!
For all of you out there reading this who are single, or whose partner has passed on, or just live alone, and think that this recipe makes way too many pancakes. WAIT! I have solved that problem. Make this recipe exactly like he says. Cover a sheet pan with parchment paper or wax paper. I like wax paper. After your pancakes have cooled, put them on the papered sheet pan and in the freezer. They will freeze quickly. Take them out of the freezer and using the same parchment /wax paper, cut it up and put it between each pancake. Put the pancakes, each one separated by the paper, into a covered container and put them in the freezer. When you want a pancake for breakfast, or lunch, or dinner, or a snack before you go to bed, take one out of the freezer and pop it into your toaster. Some toasters even have a defrost cycle. Make use of it. If not, just toast your frozen pancake. It won’t take long for it to not only get hot, but the edges will have those crispy perfect fried parts. I swear to you, they will taste just as good as when they were originally made. I have done this for years, with different recipes. Just be careful not to burn them. Better to toast them a few times, then end up with a smoking toaster and a black pancake. But, never worry. You have more in the freezer. Just try again with a lower setting. Then write the setting on a sticky note and tape it to the container in the freezer. Enjoy my single friends. Hugs! 😊
I do this all the time. For best results - Cool the pancakes on a cooling rack. If you cool them on a plate, the heat creates moisture under them that makes them soggy. The cooling rack allows air to pass under them so they stay dry. If you don't have a cooling rack then suspend them across a couple of knives or forks. Then, if you know you are not going to eat them all, slightly undercook the ones you plan to freeze. Heat them up in your toaster. If by "defrost cycle" you mean "frozen pastry mode", then use that - but it's not needed, you just need to toast a little longer.
@@loriki8766 My toaster just says Defrost. No frozen pastry mode available on mine. I agree on cooling them on a rack before freezing. I always do that. I should have added it. Thanks.
@@paulspitz1949 That'd make them a bit greasy. But I like the texture of a pancake that is NOT cooked in butter to begin with. If you have an air fryer or toaster oven that would warm them even better than a toaster.
This is exactly how my Louisiana grandmother's pancakes always turned out.....I have never understood how she got those thick almost dense centers with such a crispy edge until this moment. I do know Crisco and a cast iron were involved....but your method seems more achievable for me. Thank you, Chef! (I actually always preferred mine slightly underdone in the center)
I am absolutely impressed with these pancakes. I made them for breakfast this morning and without a doubt, they are the best homemade recipe I’ve ever had. You are a great chef and teacher! Thank you for sharing your recipe and techniques with us.
I literally just just made these wonderful pancakes & they’re absolutely delicious fluffy & light. Batter was a little thick because used buttermilk which made it thicker so I thinned it out with ice cold water. The tip about folding batter then leaving it alone, worked perfectly!! 👍🏾👍🏾👍🏾👍🏾
The recipe I've always used was: 1 cup self rising flour 1 cup milk 1 Tbs veg oil 1 Tbs sugar 1tsp vanilla 1 egg This makes approx. 4- 4" pancakes. Note: Using self rising flour allows you to omit the salt, baking powder, and baking soda. If you prefer the buttermilk option, you can add in 1-2 Tbs of ACV or White vinegar to achieve more of the buttermilk flavor.
I like putting the fake syrup and a huge chunk of butter in a bowl and microwaving it. Depending on how long you microwave it, borderline browns the butter/caramelizes the syrup, or you just end up with a kerry gold infused corn syrup which is delicious. Every dry bite is dipped ensuring complete saturation. Bowl of syrup beats drizzling, fite me.
@user-vl2sd2dk8y I think the ones I've got are "custard cups" but if you get something like "Soy Sauce Dipping Cups" or "meal prep cups" it'll serve the purpose. They're handy for everything. Bake your nachos, microwave your Gordo's cheese in one bowl, pour your salsa in another. No soggy chips, equitable flavor distribution based upon mood. **** I just hate soggy pancakes. Once the syrup soaks in and turns it to mush I lose interest. Quick dip and into the mouth she goes.
I decided to change my recipe of pancakes and I looked for pancakes adding vinegar, so I was bless to find you and your marvelous recipe, thank you, your recipe is amazing, I just added some pecan pieces, my husband's favorite, and I ate mine with real maple syrup and some orange marmalade. Your recipe is just perfect. Now, you are saved with my favorite dishes❤️🥰😋
I’ve made hundreds of pancakes with various recipes…this by far is the best one! They’re crispy, fluffy, buttery, and super satisfying. I made some this morning for my son and I and we finished our plates! 😊
He trabajado en restaurantes ,y déjenme decirles que el 99.9 % tenemos una espátula o cuchara preferida!!😁este hombre es un excelente cheff ,me pongo de pie ,porque no solo te ofrece tu receta ,si no que también agrega sus típs ,en un perfecto combo!!Gracias maestro por ofrecer sus técnicas ,tiene una nueva suscriptora ❤🇲🇽!!!
Made these this morning for the first time - have to admit, the flavour and texture of these are second to none. It definitely put the 'cake' in pancake!
From an oldster who traveled and had 5🌟meals, best pancakes ever had a pinch of nutmeg (1/8th teaspoon) in batter. I bugged the chef to tell me his secret. Too much makes the batter bitter, don’t cheat (his words). Maple syrup compliments the light hint of mystery spice. Been making them for just shy of 50 yrs.
For anyone who is interested, a few comments on the sour milk: 1) Milk and vinegar is ok in a pinch but not the same as cultured buttermilk, which tastes better. 2) There are many uses for buttermilk (other baked goods, mashed potatoes, salad dressing, marinades, etc.) 3) You can always freeze leftover buttermilk in the original carton. 4) If you do use milk and vinegar, white vinegar is fine (although more acidic than apple cider, so I would not add more than 1 tbsp per cup; 2 tbsp for this recipe should be fine, so maybe add a touch more milk to compensate). 5) Leave the milk to rest at room temperature for at least 15 mins after adding the vinegar to get some of the buttermilk effect. 6) If you do not use either buttermilk or vinegar, your baking soda will not activate; either add a tbsp of cream of tartar to recreate baking powder or simply replace with 1.5 tbsp additional baking powder. 7) Conversely, there is so much vinegar in this recipe you could probably get away with using only baking soda (just under a tablespoon in total)
@@luisvilleda4616 If you really like buttermilk and can get your hands on the real thing, you can keep it going by culturing your own. Add 1/2 cup buttermilk to a quart of milk and leave it out for 12 hours or so to ferment and thicken. You can keep the resulting buttermilk in the fridge for up to a month (or freeze it, and you can use some of it to create another batch, ad inifinitum)
I can atest to that. I've tried making buttermilk with vinegar and milk, and I dislike the taste very much in recipes. It's not for everyone. Buttermilk from the store is better tasting, but that's my own tastebuds opinion on it. Lol
Merry Christmas! One of my daughters is a pancake fanatic, so I followed this recipe to make her special pancakes. I followed the recipe to the letter (except for using butter to cook them), and they came out perfect. Thank you for sharing your recipe.
Finally I made the best pancakes I ever ate by following this recipe. Not just the recipe but the technique for mixing and frying in butter. Absolutely wonderful.
this looks awesome!.. i wouldnt put all that butter at the end because i dont like them soggy or too greasy but thats just topping preference..im trying this tomorrow!!
I'm no stranger to scratch made pancakes, but man these are good. Specifically, the cooking in lotsa butter so you get a crispy side is a game changer. I was a touch heavy handed on the cider vinegar on accident, but if anything the extra tang and flavor was a benefit. Considering I burned half of them (hate my range) and they were still delicious, this is a keeper recipe!
Are you not watching his videos on his channel? I watched this 'cuz I wanted to see if it was different, but I think this is pretty much the same as what he posted on ProtoCooks last year.
My recipe is similar but I always make a 8-10 inch pancake with lemon juice and whipping cream instead of milk and apple cider vinegar. Butter and maple syrup was always a must in my family. That bourbon maple syrup from Costco over the holidays was incredible on the pancakes!
My family loves this recipe! I use half your amounts and replace apple cider vinegar with freshly squeezed lemon juice. Ive also tried it with self raising flour and its come out excellent! Thanks for sharing!
Just made the pancakes and they were amazing!! Invited the neighbors over to try them and they loved them!! It is a new recipe that I will continue to make. Thank you!
Made these twice. Excellent recipe, loved the pancakes. I’m not sure about the lumps though. It felt like there were pockets of uncooked dough where the lump was (also less airy). I mixed it a bit more with the second attempt. Otherwise this is one for my books!!!
I have been eating pancakes made with Bisquick for 35 years and cooking them on a cast iron skillet. The ingredients are the same with adding baking powder and lemon juice create the chemical reaction in the batter that makes them light and fluffy. I’m gonna try this recipe the next time I make pancakes
These are the BEST buttermilk pancakes I ever had! Think Cracker Barrel, but way better! So light and fluffy! Great tutorial, with a chef who is outgoing and down-to-earth, and an easy-to-follow recipe! Absolutely amazing!
I've had and made pancakes before, and though I liked them, I've never been as stunned as I was when I made the pancakes from this Epicurious recipe. Delicious doesn't quite cover it. I've bookmarked this video and written down the instructions in my recipe book, because I will definitely make them again! Husband and kids also loved them :) Thanks for this recipe!
@@annamartin9472 I cut the sugar in half (1/8 c.), and with maple syrup they were divine. You might just want to bake a cake for breakfast to satisfy that sweet tooth! Lol
I've been making pancakes from scratch for most of my 73 years! Here's my favorite recipe, which I make quite often... Suzanne's Famous Peach (or Apricot) Pancakes! 😋 1 cup self-rising flour 1/4 teaspoon salt 1 tablespoon sugar some finely chopped pecans ------ 2 small tubs peach (or apricot) yogurt (with fruit chunks) plus buttermilk to make one cup. 2 medium eggs 2 tablespoons melted butter or sunflower oil Mix dry ingredients and then mix wet ingredients into dry just until combined. Batter should be lumpy and thick. Gently stir in 2 teaspoons honey. Drop by spoonfuls onto hot buttered griddle (I use a cast iron griddle on a gas range). Turn when edges are dry and bubbles pop. Remove from griddle when lightly browned on reverse side. Add a little melted butter on top, but syrup not needed unless you must have it! I like to scramble an egg (in butter) and throw it on top, too. Enjoy! *You can substitute apple or pear yogurt and use chopped walnuts instead of pecans plus add cinnamon to the batter or sprinkle it on before flipping the pancakes. *Add in a few chunks of the fresh fruit if you like or if the yogurt does not come with fruit in it. *I sometimes toss in a few fresh blueberries (when in season). *Batter can easily be halved or doubled! *Stays well in the fridge for 2 or 3 days.
Made them to this recipe other than I separated the egg whites and sugar. Whisked to nearly soft peaks then folded all together aiming for maximum fluff. Very happy with how it turned out. Thanks
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Ok I'm on the dad's side about that syrup the world needs to fully understand what it is to have a perfect breakfast
Please show gram metrics in description. Rest of the world do not measure in cups
Hey Epicurious, you failed to include the recipe in the comment.
YES, every layer gets butter, I can't believe someone else knows. Ty
Why don’t you post the recipe?????
For the rest of the world:
- All purpose flour: 385g
- Sugar: 50g
- Salt: ~ 10g
- Baking Powder: 11g
- Baking Soda: 5-6g (choose whatever suits you)
- Milk: 460ml/g
- Oil: 60ml/g
- Vanilla extract: 8-10g
- Apple Cider Vinegar: 55-60g
- 3 eggs
Enjoy!
I’m not American but I’ve started to prefer the cups/spoons way of doing things. So much easier!
Thank you so much
@@johana2518 You're much welcome!
@Gi Gi As long as you are happy with the results, it's all that matters in my opinion!
TYVM!
Written recipe if anyone needs it!
The Best Pancakes You Will Ever Make
By Chef Frank Proto from Epicurious
Dry Ingredients:
3 cups all purpose flour
¼ cup sugar
1 ½ tsp salt
1 tbsp baking powder
1 ½ tsp baking soda
Wet Ingredients:
2 ¼ cups milk
¼ cup vegetable oil or any neutral oil
1 tbsp vanilla extract
¼ cup apple cider vinegar (I found regular white vinegar also works)
3 eggs
Instructions:
1. In a large bowl, mix together the dry ingredients until combined.
2. In another bowl, mix together the wet ingredients until combined.
3. Pour the wet ingredients into the dry ingredients. Fold the ingredients with a rubber spatula until loosely combined (around 20-25 times). Lumps will form and that is ok. Do not overmix.
4. Heat up a griddle (or a frying pan on medium heat). Add a heaping dollop of salted whipped butter (I used regular butter) on the griddle until melted. Scoop the batter in a large spoon and drop them in the griddle. Do not stir the batter!
5. Flip the pancakes once the bubbles are popping through and the batter is slightly set. Do not push down the pancake with your spatula! The pancakes are done if the surface springs back when gently pushed down.
6. Serve pancakes with maple syrup and salted whipped butter.
Thank you. I don't know what the hell is wrong with epiccurious and not putting that anywhere
Thank you kindly
Thank you.
Thanks man
Thank you! This saved me a lot of time!
To whoever edited this video: please put ingredients in the description, or at least let the ingredients captions linger on the screen for more than the half a second.
DRY INGREDIENTS
3 CUPS ALL-PURPOSE FLOUR
1/4 CUP SUGAR
1 1/2 TSP SALT
1 TBSP BAKING POWDER
1 1/2 TSP BAKING SODA
WET INGREDIENTS
2 1/4 CUPS MILK
1/4 CUP VEGETABLE OIL
1 TBSP VANILLA EXTRACT
1/4 CUP APPLE CIDER VINEGAR
3 EGGS
Thank you!
Y55t
Ur hired!
You forgot the 3 eggs
@@evansanders4583 Thanks, have fixed it.
Thank you.
DIVIDED BY 3, IN GRAMS (so we can just add 1 egg)
145g APF [1 cup]
16.7g sugar
3g salt
4.8g baking powder
2.4g baking soda
= ~172grams
181.5g milk
18.17g vegetable oil
vanilla extract
19.2g apple cider vinegar
1 egg
You're an ABSOLUTE LEGEND! Thank you for doing the maths! ❤️
@oddopops1327 lol watch the video?
@@rschaffer86 Every electric kitchen displays decimals to the 10th place, buy a better kitchen scale
@@neoasura So you're confidently wrong.
thank you for the math… let the naysayers run on.
Yay. 60 year Australian grandma here. So good to know my perfect pancakes and the way I cook them match exactly those of an actual chef. Aren't my kids and grandkids lucky to have me 😃 🥞
49 yo Australian here. What's your address? I'll be around in a jiffy 😅
very!
They really are!
😄 what a Glam'ma! They are very lucky to have you.. I'm 40 no and hope I can say the same when I turn 60. My family and I love pancakes, to see the day my future grandkids beg to come see their Glam' ma for pancakes will be the day.
I truly miss my precious Mother's wonderful pancakes. Absolutely the best!!!
Keep the batter nice and cold, helps to make them even fluffier. Former cracker barrel cook here, made literally thousands can confirm this makes a difference
Thank you very much
Thanks for the tip!❤🥞
Thank You. ❤️🇦🇺🦘
Thank you! I never heard that before! 😀👍🏼
Question Mr. Cracker Barrel cook? Why do you guys cook the veggies to death? Nothing worse than mushy carrots.
Don’t usually comment on videos but I used this recipe and make the best pancakes I’ve ever had in my life. Was full after 1.5 pancakes and had breakfast for myself and flatmates for the following morning. This is all I have to say. Thank you.
trying these after I'm done with my diet after this month so when I hear you were full after 1.5 pancakes I laugh internally. I'll probably eat 9.
@@AnthonyMielnickithought the same thing, and I'm not even on a diet😂😂😂
My mom loves pancakes anytime of day so I made this recipe for her for dinner, hands down the best pancakes either of us have ever had. I'll never make them any other way.
Thank you so much Frank, made my mom so happy. ❤
For those that need it I have weighed out everything into grams for this recipe which makes incredible pancakes. Thank you chef! Recipe is as follows:
Homemade pancake mix recipe:
One full serving is 20 ounces total of dry mix which should equal 50 ounces combined with wet.
Half a serving should be 10 ounces of dry mix and when combined with wet equal 25 ounces.
Ingredients one full serving of pancake mix, or 50 ounces:
Dry Mix:
- [ ] 394 g of all purpose, flour
- [ ] 6 g of baking soda
- [ ] 14 g of baking powder
- [ ] 12 g of salt
- [ ] 70 g of sugar
Wet mix:
- [ ] 540 g of milk
- [ ] 60 g of vegetable oil
- [ ] 12 g vanilla extract
- [ ] 60 g of apple cider vinegar
- [ ] Three. Eggs.
My Dad made the best pancakes we have ever eaten. Anything he made was in his head. I tried to match his but needed measurements, just did not happen. I have been on the hunt for a long time to find some that are remotely close to his. These cakes are as close as I am going to get, with a bit more of my homemade vanilla they will be spot on. We ate way to many, as we are unable to have the pleasure of indulging in Dads cakes again, it has been way to long. This means so much to us. Thank you :)
Did the pancakes come out savory? Mine weren’t super sweet.
Maybe the real pancakes are the other pancakes you made along the way!
🙏🏻ditto😢
@@annamartin9472They’re supposed to be you put syrup on top. Pancakes are only slightly sweet or not sweet at all.
How do you make vainilla?
My wife is a pancake aficionado and she said these are hands down the best pancakes she’s ever eaten. Thank you! This recipe made our Mother’s Day! ❤
Did the pancakes come out savory? Mine weren’t super sweet.
@@annamartin9472 I haven’t tried this recipe yet but I’ve noticed that most pancake recipes aren’t that sweet and are quite salty. I would recommend adding a little bit more sugar
@@annamartin9472 yeah mine weren’t sweet either. And I don’t prefer the vinegar taste…I recommend lemon juice instead of the vinegar
@@jen_gem I substituted the apple cider vinegar for a qtr cup of vanilla yogurt, and mine turned out fluffy, sweet, and delicious.
I LOVE PANCAKES!! :)
Dry Ingredients
3 cup all purpose flour
1/4 cup sugar
1 1/2 tsp salt
1 tbsp baking powder
1 1/2 tsp baking soda
Wet Ingredients
2 1/4 cups milk
1/4 cup vegetable oil
1 tbsp vanilla extract
1/4 cup apple cider vinegar
3 eggs
Chef Frank having a favorite spoon is incredibly relatable & validating LOL.
@V Lakehunt Epic bruh
Most chefs do have their own favorite spoon. Lol
😂 for real!
Absolutely. I have THREE favourite Spoons , lol ! And I don't let anyone else use those. ... I'm so weird . 😉😁
Indeed
I searched several fluffy pancake videos before I bookmarked this one. All these years I have done them an injustice by beating the batter until smooth and using oil not butter in the pan.. Now I make the best pancakes with this recipe. I love the step by step teaching and rational as to why you do it this way. TYSM!!
I can't wait to try this.
I love butter on every layer. My husband ask if I like pancakes with my butter.
I use honey on my pancakes since we raise honey bees.
Happy holidays.
I ran out of maple syrup one time about 10 years ago when I was serving up a bunch of pancakes to a large group. I improvised with honey and it was so delicious. Everyone ended up loving it so much. It has been my favorite way to top pancakes ever since. That’s awesome that you raise honey bees. Happy holidays to you too. Cheers.
Yum
Omg! I made too much. I saved a cup of the dry mix. So if you are only making enough for two to three people this is what I used: 1 cup of flour; 2 tbsp sugar; 1/2 tsp salt; 1 tsp baking powder; 1/2 tsp baking soda. Wet ingredients: 3/4 cups of milk; 2 tbsp oil; 1 tsp vanilla extract; 2 tbsp ACV; and 1 egg.
Thank you you’re a angel
Or.. hear me out.. you can make the whole batter and freeze the pancakes you are not going to eat. Air tight container or bag, single layer. And, if you feel like eating pancakes at 6am, 20 seconds in the microwave per side, single layer. Add toppings and ready!
Yeah I used chat GPT to make reductions to the recipe because it’s a lot of batter
thanks so much 🥰
Thanks a lot!
Dear chef, as a maple syrup producer and maple lover I love the way you eat your pancakes, one suggestion I have learned to do is once I have the butter in between each layer I enjoy cutting the stack into at least quarters before pour syrup over them. This way that syrup runs down into the stack and starts absorbing into my bite size pieces. Thanks for the great recipe! Definitely going to start making my pancakes this way. More butter more better!
Made these today and they were amazing. I cut the recipe down to a third and it was the perfect amount for two people. Made 6 fluffy pancakes.
1/3 recipe
1 cup flour
4 tsp sugar
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
3/4 cup milk
4 tsp vegetable oil
1 tsp vanilla
4 tsp apple cider vinegar
1 egg
Needed this! Thank you❤
Thanks for this!!!! I didn’t want to make too much batter
I found the batter for this 1/3 recipe to be too thin. I'd increase the flour to 1 1/4 cups.
Thank you!!!
Thank you!!
This year I bought myself a big bag of buttermilk powder to use in my baking, and I am SO happy with it. I don't go to the grocery store very often, and I would always have either not enough milk, or milk that spoiled, and I was tired of it. I mix the buttermilk powder into my dry ingredients and the corresponding amount of water into my wet ingredients, it works perfectly and nothing ever spoils or runs out at the worst moment. Love it.
This is truly NEXT LEVEL. I've tried it several times. Foolproof coz it was perfect at my first try. & I'm an average cook. I ate it all. I never looked or even considered any other pancake recipe again.
Thank you, Chef Proto & Epicurious!! 😘🤗
In Sweden we usually make thin pancakes, almost like crepes. But I’ve always enjoyed American pancakes aswell. I just made these, and I’ve got to say they are the best american pancakes I’ve ever made or eaten!
I split the recipe in 3 and got 6 pancakes. They were so good that I stood by the pan and ate them as they were done
😂😂😂🍽 Love these and buttermilk pancakes. Yep, and straight outta the pan!
Add some diced apple into the batter and top them with cinnamon sugar to get a classic German dish called Apfelküchelchen (little apple pancakes)
Love thin pancakes! Might you share a recipe?
My grandmother always made me Swedish pancakes growing up. We have the boxed ones here in America they are really good. My kids love them too.
@@M_Ladd a regular is
4 egg
6 dl milk
2.5 dl flower
0.5 tsk Salt
1 msk melted butter
al the dry things in bowl and put in half the milk , stire it smooth and then the rest of milk and butter
let it relax 15min before fry them
then I just eat it with whipped cream and "yam" :)
*I love that all of these measurements are easily divisible by 3 - perfect for one person. I'm having pancakes for dinner! Thanks for this recipe. Easier than mine :)
*Note: I made these, and made 2 mistakes; 1) I should have added blueberries and 2) I should have used my slightly more difficult, but significantly better, recipe. If you're going to use this recipe, separate the egg and whip the white until stiff peaks form. Then, fold it into to the rest of mixture. Not only does this make light, fluffy, and tall pancakes, but the butter on the griddle makes the edges delicately crisp and flavorful. But seriously - blueberries added after they are on the griddle kicks any pancakes up to world-class deliciousness!
You’ve got admirable self control
Oh I thought the list in the video was for a single serving.
Yikes this is a single serving for me 😜
Agree! I used 2/3 of the ingredient amounts and it made 16 pancakes roughly the same size as Frank's.
Where do you get the Written Recipe??
It’s a sad thing they don’t post it!
My butter browned a little too much, so my son initially thought I burned the pancakes- because that’s what I normally do. But, after that first bite, I got a Chef’s Kiss! These were the best pancakes I’ve ever made, none were thrown out. Thank you! ❤
Gordon Ramsey trick: a drizzle of olive oil on the griddle (rubber around) before the butter helps prevent the over-browning.
@@keithb4077 Thank you!! I will try that next time!
Dial the heat down a little bit. Butter burns quickly if you have high heat.
@@gallahant Thank you for this tip! I just invested in an electric griddle, and I wasn’t sure what temperature to heat it to. I’m not sure what I used, but it’s probably still on that temp now, so I’ll lower it next time.
Did the pancakes come out savory? Mine weren’t super sweet.
Dude, I just made these, and I'm so amazed. This is everything I look for in a pancake, the spongyness, soakes up my butter and grade A Maple Syrup, no run off, airy and light, flavorful. This just beat any resteraunt pancakes I ever had. I'm so glad I stumbled on this video, wish I had this recipe 30 years ago. Thank you so much for sharing.
Thank you for this!! I’ve always loved making pancakes from scratch but nothings better than Frank showing how it’s done properly 😊
I love how he was damn near yelling towards the end about how great those pancakes are. After seeing that end product he's not wrong! Love Frank! One of my favorites.
Definitely the best I have ever made. Everyone loved these, even my husband who is not a pancake fan. Thank you for a great recipe that does not call for buttermilk.
how can someone be a non pancake fan 🤨
@@mobster_lobster69 I know!! Welcome to my world.
Were they savory pancakes?
@@annamartin9472 More or less. They were not too sweet until you add the syrup. They were very buttery tasting. You could omit some or all of the sugar to ensure they are savory.
Your husband is not a pancake fan? I have yet have to meet a person who doesn’t like pancakes ! Lol
Had these today. No lie, they are so fluffy and crispy with the edges cooked on melted butter. Half recipe yielded about a dozen small pancakes. Finished making and cooking them in no time too. Best pancake recipe I've tried.
Thank you for sharing this recipe. ☺️
The "faux buttermilk", as my family calls it, works brilliantly. I've used it in pancakes, biscuits, and lots of other recipes that call for buttermilk, and I've never been able to tell a difference. Just needs about 1 tbsp vinegar per 1 cup of milk (whole milk is best, but even skim works if you cut back the vinegar a little). You can use white vinegar instead of cider vinegar if you want, the difference there is minimal. The only thing is I like to let the vinegar sit in the milk for a minute or two to develop before mixing it into other ingredients.
Thanks for the info about faux buttermilk; I too buy a quart, use a cup or two and throw the rest out.
Thanks for the tips!
Yeah, I used skim milk with the "correct" amount of vinegar and the pancakes tasted like vinegar--inedible. Since I have even less use for whole milk than buttermilk, I'll experiment with less vinegar next time. Or lemon juice, which I'd guess would also work as an acid on the milk. Also didn't let milk/vinegar mixture sit for a while.
@@heinrichgerhardt6119 I haven't used skim for it in ages, but I recall having to reduce the vinegar to 1.5 tbsp per cup of milk, maybe a bit less even. It does take some experimentation to find the balance that works right for you since things like altitude can further impact how fast the vinegar and baking soda react. And definitely try adding the vinegar and letting it sit 1-2mins before stirring it into the milk. I don't know exactly why that helps, but it always seems to make my pancakes a little better. Good luck!
@@buffalogal9139 I like to drink the rest. Just a little salt and pepper and it's delicious 😋
I made these with some caramelized bananas and Frank didn't lie, they were indeed the absolute best pancakes I've ever had!
I followed the recipe as well, and I was amazed ❤
How many pancakes did the recipe make?
How did you carmelize your bananas?
Thank you for providing a recipe with a buttermilk alternative, Chef Frank. That ingredient does not exist in my neck of the woods and being unable to replicate the recipes I see online because of it is a huge bummer.
If you are like Frank you make the buttermilk yourself! 😉
@Tyler Holt I like having healthcare access, thanks.
on my TH-cam channel, i do food reviews while I’m super high💯💯
You probably have heavy cream at your grocery store and you can use that to make buttermilk.
@@jopintocl come to Germany. We have both!
I've been making a recipe very similar to this for years. I do melted butter instead of oil. My family asks for these pancakes all the time. Recipe also makes great waffles too!
I didn't think to make them into waffles! I can stop scrolling now and hit the kitchen - I have a great waffle iron.
I just made these and they were AMAZING!!! I never thought I could make home made pancakes that were actually good. I've made homemade pancakes from other recipes and they were just awful. But I made these and they were some of the best pancakes I've ever had. The buttermilk, eggs and vanilla are a total game changer. If you're considering making these, just make them and you won't be disappointed!
you must like aluminum in your food.
La mayoría de videos de receta te dicen cómo hacerlo, pero este tipo se dedica a decirte también que no hacer y eso es igual de importante, vuelve todo más sencillo 👏🏻
I loves how this recipe turns out. Clear instructions and techniques . Fluffy and moist ❤️For the first time I even made the whipped butter. As an Asian pancakes is never on the menu for breakfast. Thanks to Chef, It’s now officially our favourite for breakfast !
I just tried to make this recipe, and i was missing baking powder and apple cider vinegar. But i mixed it anways. They still turned out to be so fluffy and fufilling. I loved it! I cant wait to try them next time when i have everything. Thank you 🎉
As a Canadian, real maple syrup can’t be beat, especially on the different grades/season, they all have such a different flavour! Mmmmm
Being from Quebec, I completely agree. Only maple syrup
I personally think fresh maple syrup is too sweet for me. Though it is good
@@STAIND12300 a little bit definitely goes a long way!
I'm Canadian too, but i prefer Aunt Jemima syrup every time on my pancake! mmmm!! (i find maple syrup has a weird taste i am not used to)
@@lordbacon4972same lol I guess I just have an urban Toronto taste
I made these for the first time and this is the only recipe I’ll use for now on. I liked how he explained why he used certain ingredients. Fluffy and good!!!
These pancakes are bomb. Love learning cooking tips from a guy who’s passionate about good food. FYI, this recipe makes about 24 pancakes if you make them the size he recommends, so make sure you’ve got a crowd to feed when you make them 😃
I did a third of the recipe and was enough for 2 people. So fluffy!
I just doubled the recipe as I usually do when cooking for the family. There is a lot! Way more than I expected, next time maybe only increase by a third or half lol.
You can freeze cooked pancakes and reheat them in the oven at a low temp. I do it all the time.
Was the pancakes savory?
@@heyitsmebee Was the pancakes savory?
I like the way you did this with one exception, let the buttermilk ferment in the fridge for at least a month and then let it set on the counter for another day or so. The older the buttermilk the better the flavor of the pancakes will be, even if you have to shake chunks out out of the container. 100 + years of family experience.
I buy dried buttermilk in a can. Mix with liquid and use when needed. Never goes bad and it’s delicious. Been using it for years. 🥰
I am telling you, this is the BEST pancake I have EVER had. This blew away my expectations.
you must like aluminum in your food.
@@rickacton7540?
True😢
@@rickacton7540💀
@@rickacton7540 there's no aluminum...
I've been using a similar recipe for years, but am very interested to try substituting the buttermilk! Frank is right, the remainder sits there and nearly always gets thrown out unless you deliberately plan use it. Also I've probably been over mixing the batter, but it still makes excellent pancakes. If they can be BETTER I'll never go out for pancakes ever again
I love this chefs presentation and humor so much! He speaks from the heart!!!! I had to laugh so much when he said: "DO NOT STIR". And honestly this pancake recipe is the best. I am not sure what I have been eating before xD
🤣He's hilarious
I just made these for the second time at my brothers house ! He LOVED THEM his friend said,” Oh EM GEE THESE ARE THE BEST PANCAKES IVE EVER HAD IN MY WHOLE LIFE” ❤ was full already but ate 2 more because of how super delicious they were!
Thank you Chef Frank! This has become a breakfast staple for my family!❤❤
L O L
Suggestion for everyone about the buttermilk alternative. Instead of using milk+ vinegar which only mimics the acidity of the buttermilk but not the taste. Make a mixture of 1/3 yogurt (or sour cream) and 2/3 water. This will make something with way more similar flavor but with more common ingredients. 😊
Thank you for the tip
Adding this to my baking arsenal. Thank you
I hope so, the taste was a bit off with the vinegar.
Also you can mix yogurt with milk!
@@Nikos_Koumpouras In what proportions?
I just made these for Sunday breakfast and WOW!! These are an order of magnitude better than my usual go-to pancake mix. I followed the recipe exactly. The whipped, salted butter is a must-have. This is now our house-standard pancake. ❤❤❤
you must like aluminum in your food.
@@rickacton7540 are you going to.. clarify anything?
Made them again this morning, a hit as usual. I love it because every person that has them has a question or comment about them. Thank you for this share.
WOW, they are unbelievably awesome. I only added some canola oil to the butter so it didn't burn so much and used an ice cream scoop for better shape becaue the batter was so thick. So delicious with whipped butter! Congrats on a fantastic recipe!
This is literally the best pancake tutorial on youtube. Trust me.
Yeah me too
Yeah but he wasn't kidding about eating only 3, at 3 I thought they were great and then ate 3 more and want to vomit lol
😅 relatable
No
FINALLY. A RECIPE THAT ACTUALLY WORKS 🎉 I've tried many other recipes, claiming for fluffiness. But this is the first one that works soo well. Made it couple times already and i can tell you its foolproof!
I love the fact that the pancakes are just a delivery system for the whipped butter!!
You make them absolutely perfect!!
First video where the creator actually puts the measurements for every ingredient. Thank you. Something so simple many other people forget.
33yr old Australian mother of 3 here.
This is exactly how my mum taught me to make pancakes.
Self raising flour, buttermilk, egg.
Butter in the pan.
Watch for the bubbles. Served with butter and maple syrup.
So delicious
As a Québécois living in Tokyo and with a reputation for the making best pancakes in Japan (so my friends tell me) I passionately agree with how you have made yours…in fact…exactly the same manner😍 🏆…and yes, maple syrup is CRITICAL to the best pancakes! Maple syrup is after all, Quebec gold. I also eat three buttered pancakes at a time and the bottom layer has some cheese curds, the second Canadian bacon, the top layer gets two soft pan fried eggs with a little sprinkle of salt and parsley and voilà…Québécois pancakes at their best ❤…great vid thank you.
Ok, I will try your pancake varieties if you will try mine. Try crunchy peanut butter and maple syrup on one, plain butter and sugar on another and if you really want a meal have one with a sausage patty, fried egg and syrup snuggled in between two pancakes. You add syrup inside, or you can add the syrup to the pancake if you want to be able to hold it to eat without being sticky! Enjoy!
Wow that’s interesting!
I made my own pancakes today for the very first time following this recipe and although I mixed the batter way too much (couldn't refrain myself) they still ended up tasting amazing. So thank you Franck for helping me improve my cooking skills! ☺
i like to use leftover yogurt about to expire. i use that instead of buttermilk. the acidity in the yogurt works well with the baking soda.
Yes!! The salted whipped butter is the key to making amazing pancakes. I also use it to make some pretty good french toast, that & some Captain Morgan's spice rum added into the mix!
👀.. l HAVE, to try yours!!
@@charissemodeste6489 definitely
@@Sletchman both lard and olive oil would also be amazing
OK, so why whipped? Why not just normal salted butter?
@@blackraven137 easier to spread
For all of you out there reading this who are single, or whose partner has passed on, or just live alone, and think that this recipe makes way too many pancakes. WAIT! I have solved that problem.
Make this recipe exactly like he says. Cover a sheet pan with parchment paper or wax paper. I like wax paper. After your pancakes have cooled, put them on the papered sheet pan and in the freezer. They will freeze quickly. Take them out of the freezer and using the same parchment /wax paper, cut it up and put it between each pancake. Put the pancakes, each one separated by the paper, into a covered container and put them in the freezer.
When you want a pancake for breakfast, or lunch, or dinner, or a snack before you go to bed, take one out of the freezer and pop it into your toaster. Some toasters even have a defrost cycle. Make use of it. If not, just toast your frozen pancake. It won’t take long for it to not only get hot, but the edges will have those crispy perfect fried parts.
I swear to you, they will taste just as good as when they were originally made. I have done this for years, with different recipes. Just be careful not to burn them. Better to toast them a few times, then end up with a smoking toaster and a black pancake. But, never worry. You have more in the freezer. Just try again with a lower setting. Then write the setting on a sticky note and tape it to the container in the freezer.
Enjoy my single friends. Hugs! 😊
I do this all the time. For best results - Cool the pancakes on a cooling rack. If you cool them on a plate, the heat creates moisture under them that makes them soggy. The cooling rack allows air to pass under them so they stay dry. If you don't have a cooling rack then suspend them across a couple of knives or forks.
Then, if you know you are not going to eat them all, slightly undercook the ones you plan to freeze.
Heat them up in your toaster. If by "defrost cycle" you mean "frozen pastry mode", then use that - but it's not needed, you just need to toast a little longer.
Niceee, thanks!
@@loriki8766 My toaster just says Defrost. No frozen pastry mode available on mine.
I agree on cooling them on a rack before freezing. I always do that. I should have added it.
Thanks.
Could you reheat by sautéing in butter, instead of the toaster?
@@paulspitz1949 That'd make them a bit greasy. But I like the texture of a pancake that is NOT cooked in butter to begin with. If you have an air fryer or toaster oven that would warm them even better than a toaster.
This is exactly how my Louisiana grandmother's pancakes always turned out.....I have never understood how she got those thick almost dense centers with such a crispy edge until this moment. I do know Crisco and a cast iron were involved....but your method seems more achievable for me. Thank you, Chef! (I actually always preferred mine slightly underdone in the center)
THE BEST pancakes hands down my husband and I have ever had! This will be our forever recipe! Thank you!!! 😊
Watching chef Frank cooking is so much fun. You make everything easy.
@V Lakehunt Epic Frank's content is infinitely better than yours
I am absolutely impressed with these pancakes. I made them for breakfast this morning and without a doubt, they are the best homemade recipe I’ve ever had. You are a great chef and teacher! Thank you for sharing your recipe and techniques with us.
Yea! Priceless info! Great video! If I could tip him I would!
I literally just just made these wonderful pancakes & they’re absolutely delicious fluffy & light. Batter was a little thick because used buttermilk which made it thicker so I thinned it out with ice cold water. The tip about folding batter then leaving it alone, worked perfectly!! 👍🏾👍🏾👍🏾👍🏾
The recipe I've always used was:
1 cup self rising flour
1 cup milk
1 Tbs veg oil
1 Tbs sugar
1tsp vanilla
1 egg
This makes approx. 4- 4" pancakes.
Note: Using self rising flour allows you to omit the salt, baking powder, and baking soda.
If you prefer the buttermilk option, you can add in 1-2 Tbs of ACV or White vinegar to achieve more of the buttermilk flavor.
I’ve been trying to find the perfect pancakes recipe for maybe 2 or 3 years.
And now I’ve just tried that one. This is perfect. Perfect.
you must like aluminum in your food.
@@rickacton7540 who got you angry buddy
@@hahahaha-zv5bx your CNS is full of aluminum. enjoy your brain fog and tinnitus.
@@rickacton7540 Someone is salty, but not all that buttery!
@@MorpheousXO yeah, your mom.
I like putting the fake syrup and a huge chunk of butter in a bowl and microwaving it.
Depending on how long you microwave it, borderline browns the butter/caramelizes the syrup, or you just end up with a kerry gold infused corn syrup which is delicious.
Every dry bite is dipped ensuring complete saturation.
Bowl of syrup beats drizzling, fite me.
@user-vl2sd2dk8y I think the ones I've got are "custard cups" but if you get something like "Soy Sauce Dipping Cups" or "meal prep cups" it'll serve the purpose.
They're handy for everything. Bake your nachos, microwave your Gordo's cheese in one bowl, pour your salsa in another. No soggy chips, equitable flavor distribution based upon mood.
****
I just hate soggy pancakes. Once the syrup soaks in and turns it to mush I lose interest.
Quick dip and into the mouth she goes.
My husband and i struggle to make pancakes all the time. I made this recipe and they were absolutely perfect. Best pancakes ive ever had!
I decided to change my recipe of pancakes and I looked for pancakes adding vinegar, so I was bless to find you and your marvelous recipe, thank you, your recipe is amazing, I just added some pecan pieces, my husband's favorite, and I ate mine with real maple syrup and some orange marmalade. Your recipe is just perfect. Now, you are saved with my favorite dishes❤️🥰😋
I’ve made hundreds of pancakes with various recipes…this by far is the best one! They’re crispy, fluffy, buttery, and super satisfying. I made some this morning for my son and I and we finished our plates! 😊
Did the pancakes come out savory? Mine weren’t super sweet.
@@annamartin9472 Yup, not too sweet, which I honestly prefer.
He trabajado en restaurantes ,y déjenme decirles que el 99.9 % tenemos una espátula o cuchara preferida!!😁este hombre es un excelente cheff ,me pongo de pie ,porque no solo te ofrece tu receta ,si no que también agrega sus típs ,en un perfecto combo!!Gracias maestro por ofrecer sus técnicas ,tiene una nueva suscriptora ❤🇲🇽!!!
Just made these and I am NEVER making pancakes any other way from now on!! These were the BEST pancakes I have EVER had 🤤🤤
you must like aluminum in your food.
@@rickacton7540I like you
Made these this morning for the first time - have to admit, the flavour and texture of these are second to none. It definitely put the 'cake' in pancake!
From an oldster who traveled and had 5🌟meals, best pancakes ever had a pinch of nutmeg (1/8th teaspoon) in batter. I bugged the chef to tell me his secret. Too much makes the batter bitter, don’t cheat (his words). Maple syrup compliments the light hint of mystery spice. Been making them for just shy of 50 yrs.
I would add cinnamon too!! Yummm
I add the tiniest bit of pumpkin pie spice - which has a lil bit of everything. Makes for a great flavor.
@@mizelle3603 Funny, my grandson just recently added pumpkin spice to our batter and they were really delicious!
For anyone who is interested, a few comments on the sour milk:
1) Milk and vinegar is ok in a pinch but not the same as cultured buttermilk, which tastes better.
2) There are many uses for buttermilk (other baked goods, mashed potatoes, salad dressing, marinades, etc.)
3) You can always freeze leftover buttermilk in the original carton.
4) If you do use milk and vinegar, white vinegar is fine (although more acidic than apple cider, so I would not add more than 1 tbsp per cup; 2 tbsp for this recipe should be fine, so maybe add a touch more milk to compensate).
5) Leave the milk to rest at room temperature for at least 15 mins after adding the vinegar to get some of the buttermilk effect.
6) If you do not use either buttermilk or vinegar, your baking soda will not activate; either add a tbsp of cream of tartar to recreate baking powder or simply replace with 1.5 tbsp additional baking powder.
7) Conversely, there is so much vinegar in this recipe you could probably get away with using only baking soda (just under a tablespoon in total)
Nice to know about buttermilk. Here where I live nobody sells it so this is an option for me.
@@luisvilleda4616 If you really like buttermilk and can get your hands on the real thing, you can keep it going by culturing your own. Add 1/2 cup buttermilk to a quart of milk and leave it out for 12 hours or so to ferment and thicken. You can keep the resulting buttermilk in the fridge for up to a month (or freeze it, and you can use some of it to create another batch, ad inifinitum)
Ohhhh.
Freeze the buttermilk.
Duh.
I can atest to that. I've tried making buttermilk with vinegar and milk, and I dislike the taste very much in recipes. It's not for everyone. Buttermilk from the store is better tasting, but that's my own tastebuds opinion on it. Lol
What about Lemon Juice instead of Vinegar, for the buttermilk :?
Merry Christmas! One of my daughters is a pancake fanatic, so I followed this recipe to make her special pancakes. I followed the recipe to the letter (except for using butter to cook them), and they came out perfect. Thank you for sharing your recipe.
Finally I made the best pancakes I ever ate by following this recipe.
Not just the recipe but the technique for mixing and frying in butter.
Absolutely wonderful.
I made these today and can confirm that they were absolutely delicious! Light, fluffy and super satisfying!
this looks awesome!.. i wouldnt put all that butter at the end because i dont like them soggy or too greasy but thats just topping preference..im trying this tomorrow!!
I'm no stranger to scratch made pancakes, but man these are good. Specifically, the cooking in lotsa butter so you get a crispy side is a game changer. I was a touch heavy handed on the cider vinegar on accident, but if anything the extra tang and flavor was a benefit. Considering I burned half of them (hate my range) and they were still delicious, this is a keeper recipe!
They look perfect! Thank you for posting this recipe. I may have just missed it but what is the purpose of lumps in this mix?
Wow wow wow!! This has to be THE best pancakes I have ever tried. Crispy on the edges, soft from the inside and combination of sweet & salty taste 😍
you must like aluminum in your food.
I have been eagerly waiting for the day Frank teaches us the art of pancake making. Today is the day!
Are you not watching his videos on his channel? I watched this 'cuz I wanted to see if it was different, but I think this is pretty much the same as what he posted on ProtoCooks last year.
My recipe is similar but I always make a 8-10 inch pancake with lemon juice and whipping cream instead of milk and apple cider vinegar. Butter and maple syrup was always a must in my family. That bourbon maple syrup from Costco over the holidays was incredible on the pancakes!
This is the way I make mine. This recipe used to be on the back of a Bisquick box years ago.
I’ll try lemon juice instead I can taste a hint of the apple vinegar and ewww
My family loves this recipe! I use half your amounts and replace apple cider vinegar with freshly squeezed lemon juice. Ive also tried it with self raising flour and its come out excellent! Thanks for sharing!
His passion for pancakes matches mine and my craving rn. Fluffiness, crispiness, saltiness, bubbles, butter, maple syrup and a grilled banana 💯💞
you must like aluminum in your food.
@Rick Acton what are you even talking about. I suppose you think you're smarter than everyone, theres aluminum feee baking powder genius.
Chef, I am a pancake maniac. Just tried your recipe. Sir, I bow down to you. Absolutely AWESOME Thank you.
We call these kind of pancakes "Oladushki" here. The flat and round ones are pancakes or "blini". Goes well with chocolate sauce.😋
I totally 1000% agree with the mixing. Don't over mix your batter or else it won't get fluffy and just flat. 'Flat' is justice, but 'Fluffy' is bliss.
Frank is one of my favorite instructors ever!
@vancelakehuntepicsauceman k.
Dont forget cowboy kent rollins.
Just made the pancakes and they were amazing!! Invited the neighbors over to try them and they loved them!! It is a new recipe that I will continue to make. Thank you!
you must like aluminum in your food.
Made these twice. Excellent recipe, loved the pancakes. I’m not sure about the lumps though. It felt like there were pockets of uncooked dough where the lump was (also less airy). I mixed it a bit more with the second attempt. Otherwise this is one for my books!!!
I have been eating pancakes made with Bisquick for 35 years and cooking them on a cast iron skillet. The ingredients are the same with adding baking powder and lemon juice create the chemical reaction in the batter that makes them light and fluffy. I’m gonna try this recipe the next time I make pancakes
These are the BEST buttermilk pancakes I ever had! Think Cracker Barrel, but way better! So light and fluffy! Great tutorial, with a chef who is outgoing and down-to-earth, and an easy-to-follow recipe! Absolutely amazing!
you must like aluminum in your food.
I've had and made pancakes before, and though I liked them, I've never been as stunned as I was when I made the pancakes from this Epicurious recipe. Delicious doesn't quite cover it. I've bookmarked this video and written down the instructions in my recipe book, because I will definitely make them again! Husband and kids also loved them :)
Thanks for this recipe!
Did the pancakes come out savory? Mine weren’t super sweet.
@@annamartin9472so syrup them?
@@annamartin9472 I cut the sugar in half (1/8 c.), and with maple syrup they were divine. You might just want to bake a cake for breakfast to satisfy that sweet tooth! Lol
I've been making pancakes from scratch for most of my 73 years! Here's my favorite recipe, which I make quite often...
Suzanne's Famous Peach (or Apricot) Pancakes! 😋
1 cup self-rising flour
1/4 teaspoon salt
1 tablespoon sugar
some finely chopped pecans
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2 small tubs peach (or apricot) yogurt (with fruit chunks) plus buttermilk to make one cup.
2 medium eggs
2 tablespoons melted butter or sunflower oil
Mix dry ingredients and then mix wet ingredients into dry just until combined. Batter should be lumpy and thick.
Gently stir in 2 teaspoons honey.
Drop by spoonfuls onto hot buttered griddle (I use a cast iron griddle on a gas range). Turn when edges are dry and bubbles pop.
Remove from griddle when lightly browned on reverse side.
Add a little melted butter on top, but syrup not needed unless you must have it!
I like to scramble an egg (in butter) and throw it on top, too.
Enjoy!
*You can substitute apple or pear yogurt and use chopped walnuts instead of pecans plus add cinnamon to the batter or sprinkle it on before flipping the pancakes.
*Add in a few chunks of the fresh fruit if you like or if the yogurt does not come with fruit in it.
*I sometimes toss in a few fresh blueberries (when in season).
*Batter can easily be halved or doubled!
*Stays well in the fridge for 2 or 3 days.
Made them to this recipe other than I separated the egg whites and sugar. Whisked to nearly soft peaks then folded all together aiming for maximum fluff. Very happy with how it turned out. Thanks
This is the greatest thing I've seen the whole week. I watched it twice and now preparing to replicate this. Thanks Frank!
I made these tonight. They were as wonderful as everybody says. Big, fluffy, crispy buttery edges. I love the vanilla flavor, too.
this sounds perfect.
truly the best pancakes i’ve made ever, tried endless recipes but this will forever be my go to! used soy milk and does not seem to be different