@@TrvisXXIII This comment is not special to you. -- It does NOT contribute to the conversation AT ALL to just use emojis which is equivalent to saying. I laughed. Just UPVOTE the comment and move on. This gets in the wya. Besides, on a phone it is too small to see anyway. tldr emojis are useless wastes space annoying type of comment.
I refuse to support animal exploitation and cruelty merely for a "buttermilk" pancake. That's why I use a plant milk (... my favorite is macadamia or almond, but there are so many to choose from...) and add either lemon juice OR apple cider vinegar to "sour" the plant milk. Works just as well, with the added benefit of showing kindness and respect to animals. It's a win-win. Yum!
@@victoriahart2166 I didn't specify the type of "milk," just said "milk." In reality, I prefer vanilla soymilk with ACV, along with flax "eggs." You mentioned macadamia milk. That is my current favorite to use as a creamer or to throw in the blender with frozen banana chunks and a dash of cinnamon -- best banana shake EVER! Thanks for responding, and have a great cruelty-free day!
I am 66 years old and have been cooking pancakes since I was 14 years old. Aside from a few exceptions, I have rarely had restaurant pancakes that were better than I could make at home.
My grandson is 9 and has been making pancakes since he was 5. I tell him his pancakes are the best I've ever had. The kid has that toaster setting down to perfect science. Now let go of my Eggo!
I make pancakes multiple times a week and this video confirmed my method. Two things> pouring melted butter in buttermilk warms the milk and cools the butter which helps the general emulsification. Also in baking, sugar is considered a wet ingredient because it dissolves. It’s added to eggs and butter because the crystals help aerate fats and egg whites.
These pancakes are the bomb! Excuse my old school verbiage I’m 60ish. I couldn’t find the recipe but googled cook with Matt and found the recipe with 1/2 &1/2 instead of buttermilk so I substituted with buttermilk and cake flour and they came out perfect. It’s 10:30pm and my grandkids are having a ball it’s time to eat pancakes ❤ Thanks for making a memorable family moment
I learned this lesson from my grandmother's apple bread recipe! Used to love mixing the baking soda in a mug with the milk and watching it foam! But didn't know it was a sub for buttermilk (her depression era recipe called for "sour milk")
You're not overexplaining at all! Those tiny little adjustments make such a big difference and they take so long to develop or discover alone. You sharing yours is why this series has been so great! "Perfection is lots of little things done well" - Marco Pierre White
@@c3piano I must disagree with you, sometimes when a person is trying to tell us specific details it is necessary otherwise it is easy to miss the point they are trying to make! Then if we miss the point we didn't learn anything!
"Game changers"? Common ingredients of modern cooking and pancakes since their inception. There are also other leaveners used such as yeast, et al. Is that a "game changer" as well?🙄
It’s not a game changer. That’s pretty standard, though it’s supposed to be baking soda & baking powder. Baking soda reacts with an acid. Baking powder already has an acid. Usually, you’ll use a combination - enough soda to react with the buttermilk plus baking soda to get the total rise.
One of the things I do, since I don't normally keep cake flour around, is to replace some of the white flour with oat flour (I use the oat flour in bread); since oat flour doesn't have gluten, it reduces the gluten content in the dry ingredients, which keeps the pancakes from being tough.
Im not big on pancakes in general. I've NEVER had pancakes from a restaurant and thought I should finish them. When someone makes pancakes at home I always eat them all and say to myself, eh, pancakes aren't all that bad. I don't agree with the video prompt at all.
Yes!!! My pancakes will put any restaurant to shame. You know they’re good when you don’t need to put syrup on them. Also, the outcome depends on the cook.
The "baking" reason for buttermilk from a gal who bakes. The acid kickstarts the leavening agent in the batter usually baking soda, giving extra fluffiness and height to your pancakes. Matt, why did you use Baking Powder? Is this your recipe, or are you jazzing up one from a book? I usually use soda, not powder.
Baking soda is required; that’s what the acid in buttermilk reacts with. Baking powder is a leavening agent but it is self-activating. Use about 2 parts baking soda to baking powder. Put all the dry ingredients together and mix well. Eggs and buttermilk and butter/oil get added later. Add your sugar with the liquids. For truly fluffy pancakes, separate your egg yolks and white. Beat the egg whites into a meringue then carefully fold that into your batter. Do not overmix your batter.
Baking powder is just equal parts baking soda and cream of tartar. You still get your baking soda and cream of tartar stabilizes dishes with egg, much like it does for a souffle.
On occasion, I make caramelized pancakes. I put white sugar or turbinado sugar on top before I flip it. It makes a crispy shell like a creme brulee, and it keeps it from getting soggy with maple syrup on top.
Growing up and when I started my Culinary/Chef journey 25+yrs ago, I really latched onto Alton Brown and how he relayed information (and entertains). I literally just put 1 and 1 together. Your videos portray the same vibes (to me). Love the content, keep on keeping on. Thank you!
It is chemical science and physics. For the best results you gotta do it right. I had trouble making good biscuits until I went to the trouble to use a high fat buttermilk and chill it. Cube up the butter and chill it and don't overwork it into the dry. Get that lift from the buttermilk + baking powder (non-aluminum) and flakiness from the cold butter.
10:15 the solution to the mystery of the first pancake is simple. I accidentally figured it out when it took longer than expected to make the batter. It is time. The first pancake isn’t good because the pan isn’t consistently hot. Fix by giving the pan 5 extra minutes after you think it is hot and ready before adding the pancake batter. Now you first pancake will be as good as then 2nd, 3rd, and 4th
This guys patience, cadence, explanation, and cleanliness just makes me want to be a better man. I watch this guys videos like “I want to be like this guy” 😂😂
- Dry into the wet for pancakes. YES. lumps for air. Great ideo. new to me. (I had always thought (dont stir any mor if little lumps because that's for minimal gluten development.) - Wet into dry for biscuits. Keep a dry layer on the mixing board (same as rolling out board).
If you don't have buttermilk use milk with some vinegar. Let it sit for I think it is 5 or 10 mins. Look it up online on how to make it. I think it is 1 tablespoon to a cup of milk . I have not made it in so long I forgot the exact amount of vinegar to milk . It works well. It will make the pancakes fluffy just like buttermilk.
You don't talk too much, this was a GREAT video :) You are the Pancake King. I have been on the hunt for the perfect pancake my whole life, I am definitely trying this method. My Danish mom always separated the egg whites, whipped them to peaks then folded in to the batter, to make it fluffy. It was a cross between a crepe and a pancake lol
no way the recipe on his discord is correct. i got batter soup from it. added a couple extra tbsp of cake flour to get it more consistent. 1 C cake flour 1 C buttermilk 2 tbsp melted butter 1 tbsp baking powder 2 tbsp sugar 1 large egg pinch of vanilla paste pinch of salt
Pretty similar to how I do it, but I put sour dough in it instead of lemon or buttermilk to get that sourness. There where some great tips in there that I think can improve my pancakes even more.
I tell you what my mom use to do when we were children, and we had a large family. She would cook a lot of buckwheat pancakes, fry a big pan of sausage, and then make a big pan of gravy. This is the absolute best breakfast in the world!!!! If you think biscuits and gravy are delish...then try the buckwheat pancakes. Omgosh ❤❤❤❤❤
It's the passion that comes behind the explanation. Often times my friends ask me why I take 5 minutes to explain a pasta dish I just made, instead of just saying "pasta with chicken." Lol. I want them to have an experience even without tasting the food. Words are powerful. For a lot of people recipes are like black boxes. Gather the ingredients, follow the directions. They dont understand the why's behind it. Plus, food and a scientific approach = fuck yeah. Appreciate you Matt, I always enjoy your videos. Keep it up brother.
I know they call it a pancake, but I prefer to call my pancake a “panbake”, inasmuch as I use white whole wheat flour instead of cake flour. Why? Because as a pre-diabetic I try to stick to foods that will not spike my insulin too much. I didn’t want to have to cut out pancakes from my diet, so I made the change. Limited the amount of sugar so that each flapjack had no more than 2g of sugar. Also subbed yogurt for the buttermilk since yogurt contains less lactose than buttermilk and has approximately the same ph. Upped the taste by adding various condiments such as cinnamon, coconut oil, and vanilla extract. To round it out, I would add blueberries (room temperature) to the final mix. Every thing else is pretty much the same. And yes, you do need to get the pan hot before making the first one and regulating the gas burner thereafter if you’re making a lot of them.
My dad would make wheat pancakes with orange juice and cinnamon. It’s actually very good! Half wheat flour, half Hungry Jack pancake mix. Eggs, oil, orange juice, cinnamon, vanilla.
That container mixing method is logical and makes it look easier. And there's only one cup of flour and it makes five-5" pancakes - that's just right. Thank you. And I once heard that buttermilk can be frozen.
My mom taught me to mix the drys together & the liquids, then mix them together, like you do, but she never taught me your delicious recipe. Thanks for the rest of the lesson!
When my wife was diagnosed with diabetes, I had to change how I was cooking - portions, ingredients, menu composition - and one of the first things I worked on was my pancakes, which I've been making for 60 years. I found a whole grain recipe which I've altered to meet our tastes. Basically, it is 40 g whole wheat flour, 10 g all-purpose, and 35 g corn meal with brown sugar, baking powder, baking soda, salt, and oil to make my "dry" mix and then a cup of buttermilk, a bit of vanilla, and an egg to make the batter. (The dry mix can be made up days in advance and held in the fridge.) I'm going to try using butter instead of the canola and move it to the wet side. I already do the cooking spray wipe as I find it gives the pan a great finish and the first pancakes are always good pancakes, important when cooking for two. These make killer blueberry pancakes also. We love peanut butter on hot pancakes with real maple syrup and some pork sausage patties on the side.
Flawless execution. Really it is chemistry and physics artfully employed to make the perfect pancake. I have been at this method for years (minus the cake flour, which I will be trying) and people always ask me to make MY pancakes. Well done and it was just the right amount of explaning. Now I wanna pancake!
No your not saying to much what your doing is teaching people. Now the people who follow your system will have the best ( sellable pancackes) man keep up the good work. If i was you I'd go into selling pancakes, I don't know anybody who doesn't like them. Peace!
Sugar is always a "wet" ingredient because it is a frozen liquid. Just because it is solid at room temperature doesn't mean it is no longer a wet ingredient. If a recipe called for using Ice cubes, you wouldn't add them to the dry ingredients just because they aren't "liquid".
I’ve never had really good pancakes at a restaurant, honestly. My mother’s buttermilk pancake recipe, based off her mother’s recipe, is so fluffy and delicious.
Baking SODA reacts with the acidity. As for baking POWDER, there are two kinds. One reacts with water; the other reacts to heat. Cooks typically add a bit of both when baking.
Thank you for explaining everything with such depth. Makes the video feel very personal, love the quality of content. I started this video, weeks later I barely finish it. So worth it. Thank you for all your hard work!
Here is part of the flour secret: "Cake flour" is soft wheat which is normally grown in the South of the U.S. (hard winter wheat can take the cold of northern climes better) and is why Southern biscuits are better than Northern biscuits. And restaurant pancakes differ from mom's because mom used Bisquick - for everything. Something about 3 teenage boys and a shoestring budget.
First time viewer, first time commenter.... First of all, anyone saying, "It's just a pancake", should GTFO. Don't need that negativity. Second, anyone complain you're explaining too much should just go buy some bisquick and again... STFU/GTFO. Great video man. Loved the hair. Going to now binge watch more of your vids. Rock on.
For years I always thought the McGriddle was a nasty breakfast sandwich to have. Then one day I gave it a try and BAM, I can only imagine the look on my face cause my mouth was in heaven with the flavor of pancake, cheese, egg, sausage and syrup. Now that is the only breakfast sandwich I buy. 😋😋
This helped up my game when using box mix. My favorite is Krusteaz. I mix the liquids first, with a little lemon juice then the flour mix without mixing too much. Use a cast iron pan, with a little non stick spray, wiping it first, and viola, delicious fluffy next level pancakes.
My grandma never never used standard measures when making pancakes instead using tea cups and spoons. She taught me more than 65 years ago to 'eyeball' the consistency..I still do it grandma's way when I have a taste for pancakes. The great depression also taught her how to substitute ingredients. A cup of milk (works with today's 2℅ also) with a tablespoon of apple.cider and let sit for ten minutes. Baking soda will still provide you with a nice rise.
Another secret finishing touch: Separate the eggs, then whip the egg whites alone (as though you were making lemon meringue pie) and gently fold them into the batter just before cooking.
Just buy Krusteaze pancake mix, mix one cup to 1 cup water. use oil in a cast iron pan over moderate heat. Top with butter and maple syrup Can’t go wrong.
I grew up in rural Idaho and Sunday morning was the best. my dad would get up before everyone else and head out before the sun was even up. He would always come back with a bunch of free range pancakes. You could bag 12 of them a day, simpler times.
I can't wait to try this recipe! Thanks for this! It's basically the same as mine (which I've been using since I was 7 years old) EXCEPT for the buttermilk, which I picked up today and it calls for the melted butter instead of veg. oil (which of course, will taste better right away). My pancakes are pretty good, but they're always FLAT, and that annoys me, so I can't wait to try this out!
I use pamcake mix with water only but always add a little baking powder and let it rest abot 8 minutes. I add vegetable oil to the pan, not much. As pancakes cook I add a litlle butter to the pan. I get the most delicious fluffy pancakes, so easily.
The gorgeous pan cakes have a nice height seeming so airy yet dense. They look extremely tasty. In the iron skillet I often use a very thin coating of bacon grease for flavor. My company gobbles every single one up! I am going to try your recipe.
Thanks for the explanation. I like my pancake chewy. So, I need to stay away from buttermilk; ah, also beat the batter longer to work the gluten; regular flour, stay away from cake flour; less baking powder. I’m a big fan of the pancake at the Embassy Suites. Nice and chewy. Never understand why I couldn’t duplicate it. With your explanation, I might have a chance now.
I loved hearing all the tips and tricks to achieve the perfect stack of pancakes 🥞! They’re absolutely my favorite and you did a fantastic job covering all the who’s, what’s, when’s, where’s and why’s. Looks delicious 😋 🤤!!!
I bought a Breville induction cooktop a few months ago and use it for everything with one exception. I put a plate on my non-induction cooktop set to its lowest simmer setting to warm up the plate and keep things like bacon, pancakes and french toast warm while I finish making the remaining items (such as a small amount of scrambled or fried egg).
Now I want pancakes. I personally like all the explaining, so thank you. Your aunt is a smart woman. I like to put 2 eggs cooked over easy between my cakes, and the cakes must be buttered with actual butter, no margarine. I'll have very little syrup with mine. Delish. Nice hair, btw. First time seeing your channel, and I did subscribe. Thanks for the video. Have a beautiful, blessed night. 🙏
Thought same; yummy and nice hairstyle (from first-time viewer who wondered why pancakes I ate long ago left an impression as I know nothing about chemical reactions). I just loved the pattern and color of yummy pancakes, and one's that were not thick. I've never made from scratch but recently I like the pancakes i make from: Pearl Milling Company (originally Aunt Jemima but had to change their company name because of the Woke Movement .... sad but thankfully still exists). 😊
That plastic BPA free? Yes, I use sparkling water. Lemon pancakes are the best! The air bubbles happen even when the batter is over mixed. lol The pancakes taste better if you let them set for a few minutes after mixing before cooking. Flip when the pancake is uniformly full of bubbles on medium heat, and they are starting to pop. Thinner is best. Always use real maple syrup!
Simple recipes are often troublesome. Good job on this one. The more simple recipes are are, the more single attributes may stick out and show the cooks skill level. Pancakes are like that. Anyone can make them,...but to make them look and have the texture of the pros isn't always easy with something that cooks rather fast. Fringey, even brown, overcooked and dry, inside still raw, outside perfect brown and the inside light and fluffy? It sounds stupid to make a big deal out of a pancake, lol, but if others can get it right, some of us feel we can do it too. Especially when it's something as simple as a pancake. I've always felt it gives street cred to a cook to make good pancake. 👍
lol fun video. appreciate the basic and detailed explanations; it's helpful for me a novice cook. And your Aunt Sherri's concoction sounds awesome; i think the people who said they were grossed out went home and made it themselves, lol. I've never made PCs from scratch but will try this becauee I have pastry flour; I usually use a whole grain mix that requires only water, and I cook it in butter making the batter relatively thin and cook on relatively high heat to begin the PC to make it crispy.
You are a GOOD CHEF and I am so happy you answer so many of my questions in your videos omg thank you I been wondering this like my whole life and didn’t find a better person to explain. I guess some things are worth waiting for. Thanks again 😌
Hi Matt, I'm another cook (named Jim, nice to meetcha) you were quoting Hamlet " 'Tis Madness but there's method in it" nowdays we just say It's Madness, but there's method in it. La Method as the French like to say is the foundation of the kitchen. I've been cooking since I was 12 in 1964 and always experiment a bit. Whenever I use something sour in a recipe I usually but a bit of Bicarbonate of Soda to help the rise. And in the past few years I've been putting a combo of Yeast - BiCarb - and Baking Powder in my flat and quick breads. The Baking-Powder for the rise. The BiCarb (when there's an acid) for the assist- and the yeast which if it sits consumes sugars and also assists, but if it doesn't sit it denatures and becomes Umami. I think it's working and am enjoying the results. I enjoyed the thoroughness with which you addressed all the relevant issues of getting a good pancake. Jim Mexico, retired
I just plain make yeast-risen pancakes. The results are ambrosial. Not many restaurants will go to the trouble of serving them. It's a completely different experience, the fragrance alone is intoxicating. Almost literally, one could say. I'm really surprised that you the only person in these comments that even mentions "yeast" at all.
@@-danR Hello my friend, I think my cooking nexus is in the 19th century. 3 cookbooks I've had over the years clearly land me there. Escoffier (gifted to me by a friend of mine in the 90s) Sandra Oddo's 1972 Home Made which organizes things seasonally and the Picayune Cookbook which a Louisiana friend introduced me to in the 1970s and which I simply had to own. I recommend all 3 for adventurous old fashioned cooking. All the Best Jim (Jacques)
You're making them the way we do at home, but I coat the pan with coconut oil. I could wipe off the excess, but I do like a little "fry" on the edges of my pancake lol
Commenting to say that the haircut looks great! The passion you put into the recipes and the youtube channel outweigh the need for dashing looks, but having them is a nice bonus!
Thank you so much for this!! You explained and demonstrated everything perfectly. I love to cook and often use youtube to find those with more professional experience and this was great! Even making the perfect pancake is an art form and I appreciate chefs, such as yourself, very much! I have subscribed to your channel for more great tips! Thank you!!
I always thought the restaurant’s were better because I didn’t have to do the dishes.
My mother said same for years.
😊
LoL
YEP!
for real
Oh my god, no music, no pauses, a ton of yapping, no weird personality, is this heaven????
😂😂😂
And a bunch of half-knowledge served with the wrong ingredients.
😂💯
Not when it’s brought to you with crude language. That’s discourteous
@@TrvisXXIII This comment is not special to you. -- It does NOT contribute to the conversation AT ALL to just use emojis which is equivalent to saying. I laughed. Just UPVOTE the comment and move on. This gets in the wya. Besides, on a phone it is too small to see anyway. tldr emojis are useless wastes space annoying type of comment.
The "first pancake not coming out right" phenomenon is because most people don't let their pan get hot enough before making the first pancake.
Captain Obvious strikes again... You're right!!
@@robertward8035 It's clearly not obvious to a lot of people, because if it was, there wouldn't be so many first pancakes not coming out right.
The French have a saying about that (crepes, not pancakes). The first one if for the dog.
@@kenbuffie2877 "The first one is for the dog." I like that...but what if you have cats?!😉😆
@@robertward8035 It takes years to learn that!!
If you don't have buttermilk, mix 1 T vinegar into 1 c milk. Stir together, then let sit 5 minutes. I learned this from my grandmother in the '60's.
Absolutely!
It's called clabbered milk.
It's similar, but not the same. Clabbered milk is naturally fermented from raw, unpasteurized milk.@@ryanforresterrenaissancesa4204
I refuse to support animal exploitation and cruelty merely for a "buttermilk" pancake. That's why I use a plant milk (... my favorite is macadamia or almond, but there are so many to choose from...) and add either lemon juice OR apple cider vinegar to "sour" the plant milk. Works just as well, with the added benefit of showing kindness and respect to animals. It's a win-win. Yum!
@@victoriahart2166 I didn't specify the type of "milk," just said "milk." In reality, I prefer vanilla soymilk with ACV, along with flax "eggs." You mentioned macadamia milk. That is my current favorite to use as a creamer or to throw in the blender with frozen banana chunks and a dash of cinnamon -- best banana shake EVER! Thanks for responding, and have a great cruelty-free day!
I am 66 years old and have been cooking pancakes since I was 14 years old. Aside from a few exceptions, I have rarely had restaurant pancakes that were better than I could make at home.
😅😅😅 such a boomer 😁. ( I had the same thought).😊
Share your recipe and tips!
I'm 49 & I been cooking pancakes since I was 12. Rarely have I had restaurant pancakes that were better than mine.
Im on board with you ( and I would love to be your neighbor…)
My grandson is 9 and has been making pancakes since he was 5. I tell him his pancakes are the best I've ever had. The kid has that toaster setting down to perfect science. Now let go of my Eggo!
I make pancakes multiple times a week and this video confirmed my method. Two things> pouring melted butter in buttermilk warms the milk and cools the butter which helps the general emulsification. Also in baking, sugar is considered a wet ingredient because it dissolves. It’s added to eggs and butter because the crystals help aerate fats and egg whites.
These pancakes are the bomb! Excuse my old school verbiage I’m 60ish. I couldn’t find the recipe but googled cook with Matt and found the recipe with 1/2 &1/2 instead of buttermilk so I substituted with buttermilk and cake flour and they came out perfect. It’s 10:30pm and my grandkids are having a ball it’s time to eat pancakes ❤
Thanks for making a memorable family moment
Any time you can spoil grand kids is good times.
1 cup (cake) flour
1 cup buttermilk
1 whole egg
2 T baking powder
pinch kosher salt
1 T white sugar
t vanilla paste
2 T melted butter
Thank you 🤗
Too much baking powder! Huge sodium bomb. 1/2 tsp is plenty, plus 1/4 tsp baking soda.
@@user-nq1ww5vv1m And the taste. That is an enormous amount of BP
If sugar content is an issue leave out the sugar.
1 Tbsp of distilled white vinegar; 1 cup 2% or full fat milk; stir then let sit for 5 mins = buttermilk substitution
Do you think I could use Apple cider vinegar?
@@Threesquaresons Might affect the pancake taste.
I learned this lesson from my grandmother's apple bread recipe! Used to love mixing the baking soda in a mug with the milk and watching it foam! But didn't know it was a sub for buttermilk (her depression era recipe called for "sour milk")
@@Threesquaresons yes
@@Threesquaresonsyou can use lemon juice or white vinegar
You don't over talk at all. You actually cover all the odds and ends rather succinctly.
Thank you
You're not overexplaining at all! Those tiny little adjustments make such a big difference and they take so long to develop or discover alone. You sharing yours is why this series has been so great!
"Perfection is lots of little things done well" - Marco Pierre White
Appreciate you
@@acooknamedMattI was going to say basically the same thing.
This is you finding your voice and your style.
Lean into it.
Way too much talking.
Ratios.....@@c3piano
@@c3piano I must disagree with you, sometimes when a person is trying to tell us specific details it is necessary otherwise it is easy to miss the point they are trying to make! Then if we miss the point we didn't learn anything!
You're not over explaining. And the baking powder and buttermilk are game changers
:)
"Game changers"?
Common ingredients of modern cooking and pancakes since their inception.
There are also other leaveners used such as yeast, et al.
Is that a "game changer" as well?🙄
It’s not a game changer. That’s pretty standard, though it’s supposed to be baking soda & baking powder. Baking soda reacts with an acid. Baking powder already has an acid. Usually, you’ll use a combination - enough soda to react with the buttermilk plus baking soda to get the total rise.
@@kajem575you would be surprised at the amount of people who know next to nothing in the kitchen
Speaking of game changers. I like to put maple syrup on my pancakes. 🤯
the lumps disappear when over mixed. that's why mom said that. over mixing makes them tough. same with brownies. only stir til mixed, no more.
One of the things I do, since I don't normally keep cake flour around, is to replace some of the white flour with oat flour (I use the oat flour in bread); since oat flour doesn't have gluten, it reduces the gluten content in the dry ingredients, which keeps the pancakes from being tough.
Pan fried pancakes made at home beats any restaurant.
Cracker barrel dude?
Im not big on pancakes in general. I've NEVER had pancakes from a restaurant and thought I should finish them. When someone makes pancakes at home I always eat them all and say to myself, eh, pancakes aren't all that bad.
I don't agree with the video prompt at all.
I have never tasted any that taste better than my own.
Yes!!! My pancakes will put any restaurant to shame. You know they’re good when you don’t need to put syrup on them. Also, the outcome depends on the cook.
I don't actually consider pancakes made on a griddle to be pancakes, they're griddle cakes, and they're inferior by definition.
The "baking" reason for buttermilk from a gal who bakes. The acid kickstarts the leavening agent in the batter usually baking soda, giving extra fluffiness and height to your pancakes. Matt, why did you use Baking Powder? Is this your recipe, or are you jazzing up one from a book? I usually use soda, not powder.
I’ve never used baking soda in pancakes. Baking powder is a leavening agent that i use.
I will give it a try your way😅 @@acooknamedMatt
@@acooknamedMatt I use both. I also substitute some of the butter with bacon grease.
Baking soda is required; that’s what the acid in buttermilk reacts with. Baking powder is a leavening agent but it is self-activating. Use about 2 parts baking soda to baking powder. Put all the dry ingredients together and mix well. Eggs and buttermilk and butter/oil get added later. Add your sugar with the liquids. For truly fluffy pancakes, separate your egg yolks and white. Beat the egg whites into a meringue then carefully fold that into your batter. Do not overmix your batter.
Baking powder is just equal parts baking soda and cream of tartar. You still get your baking soda and cream of tartar stabilizes dishes with egg, much like it does for a souffle.
Why is Mom's food always better than mine? 12:32 we called that the love that she added. Also, butter. Butter is also love.
Lol, I've given my apple bread recipe to several people who swear it doesn't come out the same....a colleague said "it's the love..."
It is, you have to care.
On occasion, I make caramelized pancakes. I put white sugar or turbinado sugar on top before I flip it. It makes a crispy shell like a creme brulee, and it keeps it from getting soggy with maple syrup on top.
i am definitely going to try your sugar suggestion. great idea! the crunchy outside and soft inside is what makes a great pancake.
Growing up and when I started my Culinary/Chef journey 25+yrs ago, I really latched onto Alton Brown and how he relayed information (and entertains). I literally just put 1 and 1 together. Your videos portray the same vibes (to me). Love the content, keep on keeping on. Thank you!
Same here, and You know what i didn’t realize that haha thanks
Not a fan of the McGriddle. Too sweet! I love my cast iron for pancakes as well. 👍🏼
It is chemical science and physics. For the best results you gotta do it right.
I had trouble making good biscuits until I went to the trouble to use a high fat buttermilk and chill it. Cube up the butter and chill it and don't overwork it into the dry. Get that lift from the buttermilk + baking powder (non-aluminum) and flakiness from the cold butter.
I saved this video to every media that I have. SCIENCE! It's a beautiful thing. Good food brings people together. Thanks!🙏😋
10:15 the solution to the mystery of the first pancake is simple. I accidentally figured it out when it took longer than expected to make the batter. It is time. The first pancake isn’t good because the pan isn’t consistently hot. Fix by giving the pan 5 extra minutes after you think it is hot and ready before adding the pancake batter. Now you first pancake will be as good as then 2nd, 3rd, and 4th
This guys patience, cadence, explanation, and cleanliness just makes me want to be a better man. I watch this guys videos like “I want to be like this guy” 😂😂
I’ve never wanted pancakes more. Thanks dawg!
True expertise at anything consists of myriad tiny details that all add up to the perfect result. All those little things add up to mastery.
Love the detailed explanations. I've been honing my home cooking skills for years and that kind of information is what keeps me watching.
- Dry into the wet for pancakes. YES.
lumps for air. Great ideo. new to me. (I had always thought (dont stir any mor if little lumps because that's for minimal gluten development.)
- Wet into dry for biscuits. Keep a dry layer on the mixing board (same as rolling out board).
If you don't have buttermilk use milk with some vinegar. Let it sit for I think it is 5 or 10 mins. Look it up online on how to make it. I think it is 1 tablespoon to a cup of milk . I have not made it in so long I forgot the exact amount of vinegar to milk . It works well. It will make the pancakes fluffy just like buttermilk.
You don't talk too much, this was a GREAT video :) You are the Pancake King. I have been on the hunt for the perfect pancake my whole life, I am definitely trying this method. My Danish mom always separated the egg whites, whipped them to peaks then folded in to the batter, to make it fluffy. It was a cross between a crepe and a pancake lol
no way the recipe on his discord is correct. i got batter soup from it. added a couple extra tbsp of cake flour to get it more consistent.
1 C cake flour
1 C buttermilk
2 tbsp melted butter
1 tbsp baking powder
2 tbsp sugar
1 large egg
pinch of vanilla paste
pinch of salt
In the video above he adds maple sugar to the batter, but that's not in the list shown above. hmmmm.
Pretty similar to how I do it, but I put sour dough in it instead of lemon or buttermilk to get that sourness. There where some great tips in there that I think can improve my pancakes even more.
I tell you what my mom use to do when we were children, and we had a large family. She would cook a lot of buckwheat pancakes, fry a big pan of sausage, and then make a big pan of gravy. This is the absolute best breakfast in the world!!!! If you think biscuits and gravy are delish...then try the buckwheat pancakes. Omgosh ❤❤❤❤❤
It's the passion that comes behind the explanation. Often times my friends ask me why I take 5 minutes to explain a pasta dish I just made, instead of just saying "pasta with chicken." Lol. I want them to have an experience even without tasting the food. Words are powerful. For a lot of people recipes are like black boxes. Gather the ingredients, follow the directions. They dont understand the why's behind it. Plus, food and a scientific approach = fuck yeah. Appreciate you Matt, I always enjoy your videos. Keep it up brother.
I know they call it a pancake, but I prefer to call my pancake a “panbake”, inasmuch as I use white whole wheat flour instead of cake flour. Why? Because as a pre-diabetic I try to stick to foods that will not spike my insulin too much. I didn’t want to have to cut out pancakes from my diet, so I made the change. Limited the amount of sugar so that each flapjack had no more than 2g of sugar. Also subbed yogurt for the buttermilk since yogurt contains less lactose than buttermilk and has approximately the same ph. Upped the taste by adding various condiments such as cinnamon, coconut oil, and vanilla extract. To round it out, I would add blueberries (room temperature) to the final mix. Every thing else is pretty much the same. And yes, you do need to get the pan hot before making the first one and regulating the gas burner thereafter if you’re making a lot of them.
My dad would make wheat pancakes with orange juice and cinnamon. It’s actually very good!
Half wheat flour, half Hungry Jack pancake mix.
Eggs, oil, orange juice, cinnamon, vanilla.
That sounds delicious!
hot cast iron skillet and a little extra oil for a crispy old-fashioned donut texture on the edge, so good if you are into it.
I really liked your video. You don’t ramble. You’re actually a very eloquent speaker.
That container mixing method is logical and makes it look easier. And there's only one cup of flour and it makes five-5" pancakes - that's just right. Thank you. And I once heard that buttermilk can be frozen.
My mom taught me to mix the drys together & the liquids, then mix them together, like you do, but she never taught me your delicious recipe. Thanks for the rest of the lesson!
P.S. she was a buttermilk fan, & now I finally understand why.
When my wife was diagnosed with diabetes, I had to change how I was cooking - portions, ingredients, menu composition - and one of the first things I worked on was my pancakes, which I've been making for 60 years. I found a whole grain recipe which I've altered to meet our tastes. Basically, it is 40 g whole wheat flour, 10 g all-purpose, and 35 g corn meal with brown sugar, baking powder, baking soda, salt, and oil to make my "dry" mix and then a cup of buttermilk, a bit of vanilla, and an egg to make the batter. (The dry mix can be made up days in advance and held in the fridge.) I'm going to try using butter instead of the canola and move it to the wet side. I already do the cooking spray wipe as I find it gives the pan a great finish and the first pancakes are always good pancakes, important when cooking for two. These make killer blueberry pancakes also. We love peanut butter on hot pancakes with real maple syrup and some pork sausage patties on the side.
Flawless execution. Really it is chemistry and physics artfully employed to make the perfect pancake. I have been at this method for years (minus the cake flour, which I will be trying) and people always ask me to make MY pancakes. Well done and it was just the right amount of explaning. Now I wanna pancake!
No your not saying to much what your doing is teaching people. Now the people who follow your system will have the best ( sellable pancackes) man keep up the good work. If i was you I'd go into selling pancakes, I don't know anybody who doesn't like them. Peace!
You weren't talking too much. I like the explanation of your thoughts on what works and why?
Sugar is always a "wet" ingredient because it is a frozen liquid. Just because it is solid at room temperature doesn't mean it is no longer a wet ingredient. If a recipe called for using Ice cubes, you wouldn't add them to the dry ingredients just because they aren't "liquid".
I’ve never had really good pancakes at a restaurant, honestly. My mother’s buttermilk pancake recipe, based off her mother’s recipe, is so fluffy and delicious.
Baking SODA reacts with the acidity. As for baking POWDER, there are two kinds. One reacts with water; the other reacts to heat. Cooks typically add a bit of both when baking.
Thank you for explaining everything with such depth.
Makes the video feel very personal, love the quality of content.
I started this video, weeks later I barely finish it. So worth it.
Thank you for all your hard work!
The love for the McGriddle was real 🤣, definitely a pick of mine!
Love this series keep crushing it!! Not over mixing is MAJOR KEY!!
Thanks bro
WOW! I been cooking for 60 years and yours is the best information ... complete. Excellent!
flip em only once, I see so many people flip them over and over. Great video
Here is part of the flour secret: "Cake flour" is soft wheat which is normally grown in the South of the U.S. (hard winter wheat can take the cold of northern climes better) and is why Southern biscuits are better than Northern biscuits. And restaurant pancakes differ from mom's because mom used Bisquick - for everything. Something about 3 teenage boys and a shoestring budget.
First time viewer, first time commenter....
First of all, anyone saying, "It's just a pancake", should GTFO. Don't need that negativity.
Second, anyone complain you're explaining too much should just go buy some bisquick and again... STFU/GTFO.
Great video man. Loved the hair. Going to now binge watch more of your vids. Rock on.
I’m a first timer too and was thinking the exact same thing!
Also me😂
For years I always thought the McGriddle was a nasty breakfast sandwich to have. Then one day I gave it a try and BAM, I can only imagine the look on my face cause my mouth was in heaven with the flavor of pancake, cheese, egg, sausage and syrup. Now that is the only breakfast sandwich I buy. 😋😋
I thoroughly appreciate your "talking to much", im here to hear what you got to say about pancakes, these look FIRE.
My "tell" for pancakes is not that the bubbles stop, but that when the bubbles pop they start to leave craters that don't collapse.
This helped up my game when using box mix. My favorite is Krusteaz. I mix the liquids first, with a little lemon juice then the flour mix without mixing too much. Use a cast iron pan, with a little non stick spray, wiping it first, and viola, delicious fluffy next level pancakes.
My grandma never never used standard measures when making pancakes instead using tea cups and spoons. She taught me more than 65 years ago to 'eyeball' the consistency..I still do it grandma's way when I have a taste for pancakes. The great depression also taught her how to substitute ingredients. A cup of milk (works with today's 2℅ also) with a tablespoon of apple.cider and let sit for ten minutes. Baking soda will still provide you with a nice rise.
Another secret finishing touch:
Separate the eggs, then whip the egg whites alone (as though you were making lemon meringue pie) and gently fold them into the batter just before cooking.
Just buy Krusteaze pancake mix, mix one cup to 1 cup water. use oil in a cast iron pan over moderate heat. Top with butter and maple syrup Can’t go wrong.
I grew up in rural Idaho and Sunday morning was the best. my dad would get up before everyone else and head out before the sun was even up. He would always come back with a bunch of free range pancakes. You could bag 12 of them a day, simpler times.
I can't wait to try this recipe! Thanks for this! It's basically the same as mine (which I've been using since I was 7 years old) EXCEPT for the buttermilk, which I picked up today and it calls for the melted butter instead of veg. oil (which of course, will taste better right away). My pancakes are pretty good, but they're always FLAT, and that annoys me, so I can't wait to try this out!
Please keep going with this explanation series, love it! Your other videos are gorgeous but you have a lot to share and we're here for it. Thx!
I use pamcake mix with water only but always add a little baking powder and let it rest abot 8 minutes. I add vegetable oil to the pan, not much. As pancakes cook I add a litlle butter to the pan. I get the most delicious fluffy pancakes, so easily.
No I personally enjoy when you go super in depth so please continue!
"Your first pancake isn't always going to be perfect."
(He then proceeds to make a perfect first pancake!)
club soda absolutely works..
the less you mix the better
Cool. I've used various types of carbonated drinks. Even my tasty San Pellegrino worked well.
You're explanations are great. Thanks for this video, I learned a lot!
The gorgeous pan cakes have a nice height seeming so airy yet dense. They look extremely tasty. In the iron skillet I often use a very thin coating of bacon grease for flavor. My company gobbles every single one up! I am going to try your recipe.
Thanks for the explanation. I like my pancake chewy. So, I need to stay away from buttermilk; ah, also beat the batter longer to work the gluten; regular flour, stay away from cake flour; less baking powder. I’m a big fan of the pancake at the Embassy Suites. Nice and chewy. Never understand why I couldn’t duplicate it. With your explanation, I might have a chance now.
"Could you use soda water for this?"
Our family has used 7-up in our pancakes in place of the milk since I was a kid. Works great.
“Ser Criston Cole makes Pancakes”
How often do you re-oil the skillet, or do you? Please do French Toast .
I loved hearing all the tips and tricks to achieve the perfect stack of pancakes 🥞! They’re absolutely my favorite and you did a fantastic job covering all the who’s, what’s, when’s, where’s and why’s. Looks delicious 😋 🤤!!!
Using a plastic container to mix your ingredients? Yum… love those microplastics!
I bought a Breville induction cooktop a few months ago and use it for everything with one exception. I put a plate on my non-induction cooktop set to its lowest simmer setting to warm up the plate and keep things like bacon, pancakes and french toast warm while I finish making the remaining items (such as a small amount of scrambled or fried egg).
First pancake conundrum. I feel you.
Now I want pancakes. I personally like all the explaining, so thank you. Your aunt is a smart woman. I like to put 2 eggs cooked over easy between my cakes, and the cakes must be buttered with actual butter, no margarine. I'll have very little syrup with mine. Delish. Nice hair, btw. First time seeing your channel, and I did subscribe. Thanks for the video. Have a beautiful, blessed night. 🙏
Thought same; yummy and nice hairstyle (from first-time viewer who wondered why pancakes I ate long ago left an impression as I know nothing about chemical reactions). I just loved the pattern and color of yummy pancakes, and one's that were not thick. I've never made from scratch but recently I like the pancakes i make from: Pearl Milling Company (originally Aunt Jemima but had to change their company name because of the Woke Movement .... sad but thankfully still exists). 😊
My toxic trait is watching videos on how to make better pancakes, which I won’t be attempting to make, because I have celiac disease. 😂
Great content, but now I can’t share with my wife; she hates the F-bomb. I call it the riposte of the inarticulate.😊
I like all of your comments, you are letting me know what is happening with the ingredients. Thank you.
I can't wait to try this! The cake flour tip is outstanding. Did I hear your cat talking to you? 😊
I like the fact that you tell us the whys! ❤😊
That plastic BPA free?
Yes, I use sparkling water.
Lemon pancakes are the best!
The air bubbles happen even when the batter is over mixed. lol
The pancakes taste better if you let them set for a few minutes after mixing before cooking.
Flip when the pancake is uniformly full of bubbles on medium heat, and they are starting to pop.
Thinner is best. Always use real maple syrup!
Simple recipes are often troublesome. Good job on this one. The more simple recipes are are, the more single attributes may stick out and show the cooks skill level. Pancakes are like that. Anyone can make them,...but to make them look and have the texture of the pros isn't always easy with something that cooks rather fast. Fringey, even brown, overcooked and dry, inside still raw, outside perfect brown and the inside light and fluffy? It sounds stupid to make a big deal out of a pancake, lol, but if others can get it right, some of us feel we can do it too. Especially when it's something as simple as a pancake. I've always felt it gives street cred to a cook to make good pancake. 👍
lol fun video. appreciate the basic and detailed explanations; it's helpful for me a novice cook. And your Aunt Sherri's concoction sounds awesome; i think the people who said they were grossed out went home and made it themselves, lol. I've never made PCs from scratch but will try this becauee I have pastry flour; I usually use a whole grain mix that requires only water, and I cook it in butter making the batter relatively thin and cook on relatively high heat to begin the PC to make it crispy.
I absolutely love pancakes but they must be DARK! I enjoy that burnt skillet taste w/those crunchy salty edges🙌🏾 To die for💕💕
Any time you have the time and ability to add LOVE to cooking at home, it's beneficial to those you are cooking for. Thank you for being you!!!
I absolutely love LOVE 💕 pancakes. Any time, any place , any how. Thank you unlocking the mystery.
You are a GOOD CHEF and I am so happy you answer so many of my questions in your videos omg thank you I been wondering this like my whole life and didn’t find a better person to explain. I guess some things are worth waiting for. Thanks again 😌
Happy to help!
Restaurants have access to malted milk powder which helps develop tastier pancakes. Its hard to buy online or over the counter
Hi Matt, I'm another cook (named Jim, nice to meetcha) you were quoting Hamlet " 'Tis Madness but there's method in it" nowdays we just say It's Madness, but there's method in it. La Method as the French like to say is the foundation of the kitchen.
I've been cooking since I was 12 in 1964 and always experiment a bit. Whenever I use something sour in a recipe I usually but a bit of Bicarbonate of Soda to help the rise. And in the past few years I've been putting a combo of Yeast - BiCarb - and Baking Powder in my flat and quick breads. The Baking-Powder for the rise. The BiCarb (when there's an acid) for the assist- and the yeast which if it sits consumes sugars and also assists, but if it doesn't sit it denatures and becomes Umami. I think it's working and am enjoying the results.
I enjoyed the thoroughness with which you addressed all the relevant issues of getting a good pancake. Jim Mexico, retired
I just plain make yeast-risen pancakes. The results are ambrosial. Not many restaurants will go to the trouble of serving them. It's a completely different experience, the fragrance alone is intoxicating. Almost literally, one could say.
I'm really surprised that you the only person in these comments that even mentions "yeast" at all.
@@-danR Hello my friend, I think my cooking nexus is in the 19th century. 3 cookbooks I've had over the years clearly land me there. Escoffier (gifted to me by a friend of mine in the 90s) Sandra Oddo's 1972 Home Made which organizes things seasonally and the Picayune Cookbook which a Louisiana friend introduced me to in the 1970s and which I simply had to own. I recommend all 3 for adventurous old fashioned cooking. All the Best Jim (Jacques)
You're making them the way we do at home, but I coat the pan with coconut oil. I could wipe off the excess, but I do like a little "fry" on the edges of my pancake lol
Commenting to say that the haircut looks great! The passion you put into the recipes and the youtube channel outweigh the need for dashing looks, but having them is a nice bonus!
Haha I appreciate that!
@@acooknamedMatt trust me...we do too 😉
Pancake perfection…this will be my new process!!! 🥞🥇
Those are beautiful pancakes! Thank you, and no, you’re not talking too much, it’s just right.
We used to make PB &J with our left over pancakes instead of bread.
Thanks! Great teacher! Over explain is much better than under explain 😁
This is the BEST pancake video I've seen. Thank you! Hair looks great too!
The absolutely best pancake video anywhere...this is perfection of the how and why's...
I add vinegar to the milk when I’m out of buttermilk it gives the same fluffiness. 😊
Thank you so much for this!! You explained and demonstrated everything perfectly. I love to cook and often use youtube to find those with more professional experience and this was great! Even making the perfect pancake is an art form and I appreciate chefs, such as yourself, very much! I have subscribed to your channel for more great tips! Thank you!!