Welcome back from your well deserved break. Solid recipe, few people I know make pancakes from scratch anymore. For the folks who don’t want to have a bunch of leftover buttermilk in the fridge, a good substitute is 1 cup buttermilk = 1 Tablespoon white vinegar + enough milk to measure 1 cup. Or just make buttermilk biscuits to use it up. Interesting history lesson on Fat Tuesday, I cooked at Emerills in New Orleans for 3 years and remember making a ton of pancakes on that day, the old timers called it Shrove Tuesday as you mentioned. Us cooks called it pancake day. If pancakes are on a regular rotation at your house, experiment with the amount of butter or oil you put on the flat top. You will get different results using a very lightly oiled griddle versus a heavier oiled one. Good to see ya back in the kitchen, looking forward to the next one.
Thanks James. It was good to spend some time away. I had several other projects that had piled up, and now seemed like a good time to clean them up. It is amazing how productive I can be when I don’t have parts of the video production process hanging over my head. I don’t know how Neal and Amy do it, what with doing 2+ videos a week, plus Tik Tok, Instagram, and Facebook. It was also kind of fun to watch the views continue to come in on my older videos, without me actually doing anything. I knew about the milk+vinegar trick, but wanted to use the real stuff for this. I also expect that buttermilk biscuits will be in my near future. What a coincidence, I’ve eaten at Emeril’s in New Orleans. We went there for Jazz Fest in 2015, and tried to hit as many places as we could. Such a fun place, and so much good food. Proper browning of the pancakes is something I still struggle with, so thanks for the tips. When we were watching the final cut yesterday before posting, I said to Christy, “I should trying using butter mixed with avocado oil to get an easier brown”. I think I did that when I was working on the recipe. But there were so many moving parts at the time, it got forgotten. Avocado oil is nice because of the high smoke point, but sometime that smoke point is too high. Thanks again for sharing your knowledge, and for continuing to hang with me. It helps more than you know.
Thanks Dave! If was good to be away for a while, and now it's good to be back. I feel rested an refreshed. I've never been too much of a pancake fan, but this recipe has changed my mind. These are really, really good, and soooo fluffy. Thanks for sticking with me all this time. I really does mean to much to me.
I tried whipping the egg whites separately, and I agree with you! I did not feel like it made them fluffy enough to be worth the effort. I'm going to have to try your recipe! Can't believe how fluffy they got! 😊
Yup. Just not worth whipping the egg whites. The recipe is really pretty simple. Just use fresh baking powder, fresh baking soda, and fresh buttermilk. I also left out Kenji's sour cream. It never seemed right, and those things were bricks that were more like custard. Nobody wants that. Let me know how it works out. Thanks for your support, and thanks for watching!
Welcome back from your well deserved break. Solid recipe, few people I know make pancakes from scratch anymore. For the folks who don’t want to have a bunch of leftover buttermilk in the fridge, a good substitute is 1 cup buttermilk = 1 Tablespoon white vinegar + enough milk to measure 1 cup. Or just make buttermilk biscuits to use it up.
Interesting history lesson on Fat Tuesday, I cooked at Emerills in New Orleans for 3 years and remember making a ton of pancakes on that day, the old timers called it Shrove Tuesday as you mentioned. Us cooks called it pancake day.
If pancakes are on a regular rotation at your house, experiment with the amount of butter or oil you put on the flat top. You will get different results using a very lightly oiled griddle versus a heavier oiled one.
Good to see ya back in the kitchen, looking forward to the next one.
Thanks James. It was good to spend some time away. I had several other projects that had piled up, and now seemed like a good time to clean them up. It is amazing how productive I can be when I don’t have parts of the video production process hanging over my head. I don’t know how Neal and Amy do it, what with doing 2+ videos a week, plus Tik Tok, Instagram, and Facebook. It was also kind of fun to watch the views continue to come in on my older videos, without me actually doing anything.
I knew about the milk+vinegar trick, but wanted to use the real stuff for this. I also expect that buttermilk biscuits will be in my near future.
What a coincidence, I’ve eaten at Emeril’s in New Orleans. We went there for Jazz Fest in 2015, and tried to hit as many places as we could. Such a fun place, and so much good food.
Proper browning of the pancakes is something I still struggle with, so thanks for the tips. When we were watching the final cut yesterday before posting, I said to Christy, “I should trying using butter mixed with avocado oil to get an easier brown”. I think I did that when I was working on the recipe. But there were so many moving parts at the time, it got forgotten. Avocado oil is nice because of the high smoke point, but sometime that smoke point is too high. Thanks again for sharing your knowledge, and for continuing to hang with me. It helps more than you know.
Welcome back buddy. They look delicious. I’ve tried a couple times before but wasn’t too impressed. I’ll have to give your recipe a try.
Thanks Dave! If was good to be away for a while, and now it's good to be back. I feel rested an refreshed.
I've never been too much of a pancake fan, but this recipe has changed my mind. These are really, really good, and soooo fluffy.
Thanks for sticking with me all this time. I really does mean to much to me.
I tried whipping the egg whites separately, and I agree with you! I did not feel like it made them fluffy enough to be worth the effort. I'm going to have to try your recipe! Can't believe how fluffy they got! 😊
Yup. Just not worth whipping the egg whites. The recipe is really pretty simple. Just use fresh baking powder, fresh baking soda, and fresh buttermilk. I also left out Kenji's sour cream. It never seemed right, and those things were bricks that were more like custard. Nobody wants that.
Let me know how it works out. Thanks for your support, and thanks for watching!