I love when Chef John uploads a new video and I don't even realize it's new at first because his style has remained so consistent over the years. Gotta respect that.
There are 3 main reasons to watch Chef John's videos and subscribe... 1) Beyond yummy food! Enough said. 2) The way he speaks with short pauses. 3) Funny phrases about customization.
Chef John, I must say your recipes are great, your videos very entertaining and you make me laugh out loud often. THANK YOU...sometimes life gives you lemons...and I am SURE you would make a beautiful lemon glaze out of them! 😊 God bless you.
After browsing through your channel for a few days i came to the realization that you're a first class cook and all those recipes you share with us deserve to be tried out at least once. Gonna go for it - one recipe a week.
This is almost the exact recipe/technique I've used for several years now, and I can confirm - these are exceptional, light, and airy. One thing I've started doing recently based on another UA-cam tip...no oil/butter in the nonstick pan to cook them. It gives them a completely uniform, browned side when you flip them. Taste isn't noticebly different, but the aesthetics are rather pleasing.
Thanks for this. I tried the Japanese pancakes once and I think they use baking soda to get them so high and it gives it a weird taste, even though it looks impressive.
I rarely look up recipes from websites anymore. Even though I spend less time learning the recipe than most overly verbose UA-cam videos, I do spend a lot of time reading through multiple sources. However, now I ALWAYS check your channel FIRST because I know I will see a thorough and successful recipe that I will like with the added benefit of hearing your cheery voice. So thanks! And may you have many more years of cooking and sharing!
This method, with the beaten egg whites added separately, is the way my grandma taught me to make pancakes back when I was really young. She didn’t cover them while they cooked though, and I’m eager to see the difference. Any excuse to make pancakes is a 👍🏼 in my book!
Relax Roger, Japanese girls will overlook your receding hair line... Yikes, that might have been a bit too mean. 😂 You should listen to Chef John's opinion and actually try the pancakes.
Its 01:22 in the morning and I am here. Going to sleep or watching the chef whisk away. Staying and subbed and up to date is a late night risk I am willing to take.
I made these this morning...and I used your "How to Blueberry Pancakes" video with this video. Yummmmmm....and my daughter loved them also. I even glazed the blueberries on top with pure maple syrup. ☆☆pure is the ONLY syrup I use, also pure vanilla extract☆☆ I must say, they were a bit of work, dont make these for anyone who doesnt appreciate you! Soooo worth the extra work. 😊
Sometimes for breakfast, I make pancakes for my boyfriend. But pre-cooked ones... (shhh don't tell anyone). I will try to follow this recipe, it looks pretty damn straight forward !
This is way too much like work, plus the boxed mix powdered just add water stuff makes some good pancakes, depending on the ratio can be light or heavy. Add in some crushed walnuts and banana extract if you want to really impress.
Chef John, the quality of your videos, recipes and sheer wit never cease to impress me. You have officially overtaken Cooking with Dog as my favorite cooking channel on the Internets!
I work in a cookie shop and I can't help saying "enjoy" to my customers in Chef John's tone every time they buy cookies from us... it's a proven scientific fact that that tone makes food yummier
Bravo. It's blackberry and raspberry season. It is beautiful to cook seasonally. You develop a rhythm, like churches following a church calendar, it takes you to deeper places. It's pasta primavera time!
Your pancakes are simply exquisite , the best i have ever come across! I made my with chocolate chips and added just a tad extra sugar. They were a dream i can't even express my joy. They didn't look like much but they were super light in texture with bitter chocolate balancing sweetness of pancake and because it was browned in butter the fat kinda stayed on the outside making it not dry and adding nutty flavour.
I love watching your videos! You enjoy food and cooking as I do (I believe...). But after watching so many of your vids, I notice one common theme... BEST CATCH-PHRASE EVER!! @RandomNest This is why! I watch (and enjoy) the vids, but always wait, and gently sing along, because "enjoy" is what it is all about!! Thank you for sharing, Chef John!!
Yes!!! Finally information on how to warm plates. I tried the microwave method and my husband told me that was a bad idea because there was no moisture in the microwave and will cause the plate to heat unevenly.
Did this recently and wow, it was really very soft. I like this pancake so much even though it takes a bit more time and effort re: whipping the egg whites. 👍👌
I've always thought the Japanese souffle pancake was more like a cake because of its thickness. I'm sure they taste delicious, but I'd be full after eating the first one! Glad I was not the only one feeling this way.
I don’t usually like pancakes, however this looks super cool. I’ll give it a go though because I love & trust your recipes to always turn out good & tasty. I’ve never had any complaints always a thumbs up so thx again Chef Jon.
Chef John you are an amazing man! I just love watching your videos. There is just something very soothing & nice about your voice & I love your jokes. I hope you never stop making videos!
I proved that I am not the Rebecca De Mornay of of the American-style pancake soufflé -- medium egg not whisked enough -- but these were still the lightest, airiest pancakes I've ever made. Thank you.
Chef John, Add a tiny splash of sesame oil to the egg yolk mixture, and you'll have a delightful batter for making Belgian waffles - if you ever get a waffle iron.
Just the other day I was looking at Japanese pancakes for the first time and feeling skeptical. Thanks for reading my mind and offering something better, Chef John.
I get what Chef John was getting at, but he hating way too hard. If you want incredibly soft, cake like pancakes (at least in textures), then the Japanese soufflé pancakes are awesome. I'd suggest trying both. I personally think I like the Japanese ones more just because I love the ridiculously smooth and soft texture that I don't regularly get in my diet, so it feels more like a treat.
"Never let the pancakes sense any fear" - this is the truest truth of my life!! Up until I got a bigger pan, and now both I and my pancakes are living a happy and stable life without fear!
Check out the recipe: www.allrecipes.com/Recipe/272778/American-Style-Souffle-Pancakes/
Chef John you are my hero. I have made at least 70+ of your recipes. Big love from Scotland.
It took me longer than I like to admit that you're hailing from Scotland, and not just giving yourself a nickname....... 😂😂😂
I love when Chef John uploads a new video and I don't even realize it's new at first because his style has remained so consistent over the years. Gotta respect that.
2:02 "There's no money in sifting," said a young Chef John once. Like young as in back in 360p resolution days.
Reminds me of "There's no money above the fifth fret."
He's growing so fast :')
You are, afterall, the Matthew McConaughey, of how much shade you throw Japan's way.
All right, alright, alllright!
Good one
I’m just sittin here......rollin this booger.
BookLoverFilmoholic Looks are not as important than taste honey
tight
"And by sifting in, i mean just dump in all in there" 🤣🤣🤣
Does anyone else play his videos while cooking? Even if I'm not cooking the same thing I play them for the mood of creating good food. It works!
There are 3 main reasons to watch Chef John's videos and subscribe...
1) Beyond yummy food! Enough said.
2) The way he speaks with short pauses.
3) Funny phrases about customization.
Chef John, I must say your recipes are great, your videos very entertaining and you make me laugh out loud often. THANK YOU...sometimes life gives you lemons...and I am SURE you would make a beautiful lemon glaze out of them! 😊 God bless you.
And that's why Chef John is my guy. "Never let the pancakes sense any fear". Chef John Wayne I say.
After browsing through your channel for a few days i came to the realization that you're a first class cook and all those recipes you share with us deserve to be tried out at least once. Gonna go for it - one recipe a week.
This is almost the exact recipe/technique I've used for several years now, and I can confirm - these are exceptional, light, and airy. One thing I've started doing recently based on another UA-cam tip...no oil/butter in the nonstick pan to cook them. It gives them a completely uniform, browned side when you flip them. Taste isn't noticebly different, but the aesthetics are rather pleasing.
Thanks for this. I tried the Japanese pancakes once and I think they use baking soda to get them so high and it gives it a weird taste, even though it looks impressive.
I rarely look up recipes from websites anymore. Even though I spend less time learning the recipe than most overly verbose UA-cam videos, I do spend a lot of time reading through multiple sources. However, now I ALWAYS check your channel FIRST because I know I will see a thorough and successful recipe that I will like with the added benefit of hearing your cheery voice. So thanks! And may you have many more years of cooking and sharing!
God bless you Chef John, God bless you.
This method, with the beaten egg whites added separately, is the way my grandma taught me to make pancakes back when I was really young. She didn’t cover them while they cooked though, and I’m eager to see the difference. Any excuse to make pancakes is a 👍🏼 in my book!
"The less air we knock out, the better" is a life changing baking tip!
And, of course, the way he turns those pancakes with authority. ;^)
I'm convinced that all I will ever need: Tiny Spoon, Metal Bowls, Whisk, & Cayenne. To be a great Cook.
Omg these look so mouth watering. The perfect pancake. Light and fluffy inside with crisp golden brown edges. 🖤🖤🖤
I'm 82 and I had a Lithuanian baking book and these pan cakes were in it and I made them many times many years ago.
You’re the Michael Bublé to your pancake soufflé!
Bubbly!! lol! ;)
wow! beautiful food❤
today i will eat pancakes😋
from korea 🇰🇷
Why do I find myself singing along at the end of your videos, "and as always, enjoy" 🎶 😂 Love it!
RandomNest lol...me too!
Holy crap finally an accurate opinion on Japanese souffle pancakes.
Nice trolling by a Chinaman as usual.
Relax Roger, Japanese girls will overlook your receding hair line...
Yikes, that might have been a bit too mean. 😂 You should listen to Chef John's opinion and actually try the pancakes.
Finally a sensible chef! Kudos to you for pointing out that Japanese pancakes don't taste as good as they look!
one man wolf pack??!! a little Hangover reference chef?!
Chef John you’re my ray of sunshine in youtube. I’m a huge fan of your wit and excellent cooking! We’d be lost without you! 🥳💕
Wait, no cayenne? I'm so confused.
😂
You could always mix a dash in with the syrup and fruit at the beginning.
I would add the Cayenne to some Butter and pour that over.
@@FishTheJim actually sounds p good
Its 01:22 in the morning and I am here. Going to sleep or watching the chef whisk away. Staying and subbed and up to date is a late night risk I am willing to take.
I made these this morning...and I used your "How to Blueberry Pancakes" video with this video. Yummmmmm....and my daughter loved them also. I even glazed the blueberries on top with pure maple syrup. ☆☆pure is the ONLY syrup I use, also pure vanilla extract☆☆ I must say, they were a bit of work, dont make these for anyone who doesnt appreciate you! Soooo worth the extra work. 😊
Sometimes for breakfast, I make pancakes for my boyfriend. But pre-cooked ones... (shhh don't tell anyone).
I will try to follow this recipe, it looks pretty damn straight forward !
Boyfriend: Where's breakfast?
Nin screaming: I am still whisking!
Forming stiff peaks are hard.
This is way too much like work, plus the boxed mix powdered just add water stuff makes some good pancakes, depending on the ratio can be light or heavy. Add in some crushed walnuts and banana extract if you want to really impress.
Chef John, the quality of your videos, recipes and sheer wit never cease to impress me. You have officially overtaken Cooking with Dog as my favorite cooking channel on the Internets!
I work in a cookie shop and I can't help saying "enjoy" to my customers in Chef John's tone every time they buy cookies from us... it's a proven scientific fact that that tone makes food yummier
Bravo. It's blackberry and raspberry season. It is beautiful to cook seasonally. You develop a rhythm, like churches following a church calendar, it takes you to deeper places. It's pasta primavera time!
Woohoo! What a surprise of new video! My boyfriend and I binge watch all your videos every night!
Your pancakes are simply exquisite , the best i have ever come across! I made my with chocolate chips and added just a tad extra sugar. They were a dream i can't even express my joy. They didn't look like much but they were super light in texture with bitter chocolate balancing sweetness of pancake and because it was browned in butter the fat kinda stayed on the outside making it not dry and adding nutty flavour.
I love the way you explains every recipe.."with a pinch of humor" 😄 on each recipe.. that's the reason i subscribed to your channel..😅😍
"Golden-Black" : Best LOL yet!!! Good one Chef John!!!
".. I'm trying to eat a pancake, not a cylinder of sweetened, eggy foam", haha! You and me both, chef!
chef john -once again you do not disappoint...you crack me up ..your narrative so..so..original....
I've been using less and less egg white in my pancakes...now I know how to put them back in! TY
After all, I'll be a pancakes freak, when I use the stiff-peak!
"golden brown to golden black" 😂😂😂 for some reason that made me giggle 😂
My grand kids would go nuts for these!!...
I love watching your videos! You enjoy food and cooking as I do (I believe...). But after watching so many of your vids, I notice one common theme... BEST CATCH-PHRASE EVER!! @RandomNest This is why! I watch (and enjoy) the vids, but always wait, and gently sing along, because "enjoy" is what it is all about!! Thank you for sharing, Chef John!!
I have GOT to stop watching your videos before I go to bed. I just end up crying myself to sleep because I'm so hungry!😢😉
Yes!!! Finally information on how to warm plates. I tried the microwave method and my husband told me that was a bad idea because there was no moisture in the microwave and will cause the plate to heat unevenly.
Did this recently and wow, it was really very soft. I like this pancake so much even though it takes a bit more time and effort re: whipping the egg whites. 👍👌
Holy crap. I'm pretty sure this is exactly the version my grandma used to make for luck (before any exam, travel, surgery...)!
That separation policy shade was great 😂
These pancakes are so delicious!!! Makes me hungry now
Love your humor!
Ohhh .. I’m so trying these..yum!
"Fluffy, but firm"... words to live by.
This recipe is in my old Mennonite cookbook
Love these
You are, after all,
The Doctor Bombay
Of your Pancake Soufflé
I can hear Samantha calling for him now after messing up this recipe for Darrins breakfasts! Lol! Doctor Bombay! Calling Doctor Bombay! 🤣
So delicious looking! Thanks chef John!
Thank you chef!!
I've always thought the Japanese souffle pancake was more like a cake because of its thickness. I'm sure they taste delicious, but I'd be full after eating the first one! Glad I was not the only one feeling this way.
You are, after all, the Mad Hatter of your Soufflé Pancake batter.
Is that the chef in the profile picture? That’s not how I imagine him looking by his voice! I love this channel!!
I don’t usually like pancakes, however this looks super cool. I’ll give it a go though because I love & trust your recipes to always turn out good & tasty. I’ve never had any complaints always a thumbs up so thx again Chef Jon.
Chef John you are an amazing man! I just love watching your videos. There is just something very soothing & nice about your voice & I love your jokes. I hope you never stop making videos!
I proved that I am not the Rebecca De Mornay of of the American-style pancake soufflé -- medium egg not whisked enough -- but these were still the lightest, airiest pancakes I've ever made. Thank you.
Chef John is THE COOLEST DUDE!!
with all the hate aside, can you also show how to make the Japanese version?
You always are so engaging and your humor encourages as well. I’m going to give these a try for Easter breakfast.
I was writing my menu and just saw this ... yum.
Through the fingers egg separating. That. Is. Amazing.
So long, shell-to-shell method!
Watching your recipe video's is the best way to zen 🙏
May actually try to make these this week, thanks Chef!
Chef John did it again! I love pancakes and these look divine!
Chef John got FRESH bags of SHADE for FREEEESS
He's got shade for dayyyyys
Hey Chef John, do you have a record of your saying "and as always, enjoy" or are you recording it from scratch in every video you make.
I appreciate both versions of the soufflé pancake! I prefer these for a meal and the Japanese soufflé pancakes as a dessert.
A new Chef John Video...yay!! These look scrumptious!!👌🏻 Thank you!
Am I the only one who reads the title of chef john's videos in his tone whenever i see.
OMG! Can't wait 'till Saturday morning! Yum!!
Wonderful! Thank you!
You ROCK brother.
😂😂 Chef John throwing shade
Chef J back again w the pancakes !
"People love shiny food" lol You're fun(ny). TY for all you do for us.
I had The Japanese ones in Tokyo last month. Yours look much better. I will make yours
You know that there's pretty much no salmonella in Japan, right?
Nice tip with the cream of tartar in the egg whites 👌
That is EXACTLY how i make my pancakes so thats pretty cool
Beautiful. Brilliant.
Chef John,
Add a tiny splash of sesame oil to the egg yolk mixture, and you'll have a delightful batter for making Belgian waffles - if you ever get a waffle iron.
Wow I can’t wait to try this recipe 💚💚💚
Just the other day I was looking at Japanese pancakes for the first time and feeling skeptical. Thanks for reading my mind and offering something better, Chef John.
I think those Japanese pancakes make more sense if you didn't grow up eating pancakes for breakfast. Like they really latched on to the 'cake' part.
I get what Chef John was getting at, but he hating way too hard. If you want incredibly soft, cake like pancakes (at least in textures), then the Japanese soufflé pancakes are awesome. I'd suggest trying both. I personally think I like the Japanese ones more just because I love the ridiculously smooth and soft texture that I don't regularly get in my diet, so it feels more like a treat.
@@nickcontini8952 Is the inner texture of a Japanese pancake comparable to a very light cake, or something else entirely?
@@palaceofwisdom9448 Yeah, like a really smooth light cake.
The whites zone is for loading and unloading, there is no stopping in the yolk zone.
Amazing recepie chef
Chef John: “I don’t sift”
Also Chef John: *sifts powdered sugar*
Yummy - looks great
What the fork did I just watch? I decided to whisk it all, and am happy to report these raised my egg spectations of a delightful breakfast experience
"Never let the pancakes sense any fear" - this is the truest truth of my life!! Up until I got a bigger pan, and now both I and my pancakes are living a happy and stable life without fear!
warning: this video contains highly concentrated happiness and joy.
Beautiful food!!
These look SO delicious! Looking forward to trying this recipe!
You are, after all, the Billy Ray of making your pancake into a soufflé
Holy bartoli these look amazing!
Your recipes are easy to make, chef. Thanks!