Improving my basic pancakes
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Date: 2025-05-16
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Comments and reviews: 20
Grayald
Personally I'm not bothered by the patchy pattern on the pancakes from the butter. I actually kind of like it. I'm surprised it bothers you considering your obsession with heterogeneity.
My preferred approach though is to cook my bacon first, then cook my pancakes using the bacon grease, and then after that, slather them with butter. The bacon grease gives them those nice lightly crisp edges.
And I like this recipe. But here's a couple of things that might be worth trying out that I've experimented with:
If you have any diasetic malt powder laying around from making pizza doughs and such, add a little to your pancakes. And also, if you can remember to do so, make a yeasted pancake batter and stick it in the refrigerator overnight.
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Personally I'm not bothered by the patchy pattern on the pancakes from the butter. I actually kind of like it. I'm surprised it bothers you considering your obsession with heterogeneity.
My preferred approach though is to cook my bacon first, then cook my pancakes using the bacon grease, and then after that, slather them with butter. The bacon grease gives them those nice lightly crisp edges.
And I like this recipe. But here's a couple of things that might be worth trying out that I've experimented with:
If you have any diasetic malt powder laying around from making pizza doughs and such, add a little to your pancakes. And also, if you can remember to do so, make a yeasted pancake batter and stick it in the refrigerator overnight.
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PlainCandle
Ive made a lot of pancakes. Usually I make one or 2 at a time. I dont care so much about the color. My favorite is to cook some bacon in a cast iron. Do it low heat to render the fat out of the bacon. I scrape any bit of bacon residue off the bottom with a wooden spatula but I leave it in so it becomes part of the pancaake. Then just drop some batter in there to soak it all up. I also make my batter while waiting for the pan to heat so it gets to rest for a bit. My way causes the edges to fry a bit in the bacon grease and you get a nice crunchy ring around the edge.
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Ive made a lot of pancakes. Usually I make one or 2 at a time. I dont care so much about the color. My favorite is to cook some bacon in a cast iron. Do it low heat to render the fat out of the bacon. I scrape any bit of bacon residue off the bottom with a wooden spatula but I leave it in so it becomes part of the pancaake. Then just drop some batter in there to soak it all up. I also make my batter while waiting for the pan to heat so it gets to rest for a bit. My way causes the edges to fry a bit in the bacon grease and you get a nice crunchy ring around the edge.
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marshallpowers6508
Want to second folks who are saying the speckling is coming from higher heat on the griddle.
My personal technique is to melt butter in the milk in the microwave, then whisk that into the egg, before adding to the dry ingredients. I think this keeps the fat particles smaller since they don’t just re-solidify in the cold milk, so the batter self-lubricates on the griddle - you don’t need to add butter at all. From there, as long as you are not getting the pan too hot, you end up with uniformly browned cakes.
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Want to second folks who are saying the speckling is coming from higher heat on the griddle.
My personal technique is to melt butter in the milk in the microwave, then whisk that into the egg, before adding to the dry ingredients. I think this keeps the fat particles smaller since they don’t just re-solidify in the cold milk, so the batter self-lubricates on the griddle - you don’t need to add butter at all. From there, as long as you are not getting the pan too hot, you end up with uniformly browned cakes.
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parkerdonham6754
Making delicious pancakes and then smothering them in cheapo brown sugar syrup ought to be a criminal offense. Real. Maple. Syrup. For the love of God, Adam.
Also, why relegate metric measures to the description Stop coddling Neanderthals and switch to metric. Modern measuring cups, including the one you used, always have metric measures on one side, Neanderthal measures on the other.
Yes, I'm writing from Canada.
Also, none of those pancakes were ugly. They all looked just fine.
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Making delicious pancakes and then smothering them in cheapo brown sugar syrup ought to be a criminal offense. Real. Maple. Syrup. For the love of God, Adam.
Also, why relegate metric measures to the description Stop coddling Neanderthals and switch to metric. Modern measuring cups, including the one you used, always have metric measures on one side, Neanderthal measures on the other.
Yes, I'm writing from Canada.
Also, none of those pancakes were ugly. They all looked just fine.
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RobotVoice99
Are we sure the other side and other pancakes don't come out uniform because like 90% of the butter is now gone from the pan, being absorbed by the first side Your fix was essentially just wiping the pan clean, was it not Oh, and I'd venture to guess that if you did a taste test between a second pancake made this way vs a pancake made with no butter, it would be a coin toss on guessing which one is which. Especially if you doctor them up with your normal toppings.
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Are we sure the other side and other pancakes don't come out uniform because like 90% of the butter is now gone from the pan, being absorbed by the first side Your fix was essentially just wiping the pan clean, was it not Oh, and I'd venture to guess that if you did a taste test between a second pancake made this way vs a pancake made with no butter, it would be a coin toss on guessing which one is which. Especially if you doctor them up with your normal toppings.
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eyemastervideo
My personal choice, I cook them in bacon grease and make sure that I do get that ugly looking side, because those rough paterns are nice and a bit crispy with some bacon fat. Put some real maple syrup on there, some nice strawberries and some home made whipped cream, and that is just a perfect breakfast. I do the same with my french toasts.
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My personal choice, I cook them in bacon grease and make sure that I do get that ugly looking side, because those rough paterns are nice and a bit crispy with some bacon fat. Put some real maple syrup on there, some nice strawberries and some home made whipped cream, and that is just a perfect breakfast. I do the same with my french toasts.
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jakehr3
I wonder if it could be an issue of the pan having hot/cold spots from the rubbing of the butter on it
I know you say you wait for it to heat up, but I assume the heating up isn't uniform. I'd be curious what the pan looks like under a thermal camera with high pixels (or whatever the equivalent would be with thermal cameras)
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I wonder if it could be an issue of the pan having hot/cold spots from the rubbing of the butter on it
I know you say you wait for it to heat up, but I assume the heating up isn't uniform. I'd be curious what the pan looks like under a thermal camera with high pixels (or whatever the equivalent would be with thermal cameras)
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saratakkoush6109
The way both adam and ethan chlebowsky cook so messily distracts me so much! Even the cleaning was him pushing the flour on the floor! Howwww! Why! You're so good at so many thingsss you can do a better job pouring things and cleaning!
Otherwise great video. I learned something.
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The way both adam and ethan chlebowsky cook so messily distracts me so much! Even the cleaning was him pushing the flour on the floor! Howwww! Why! You're so good at so many thingsss you can do a better job pouring things and cleaning!
Otherwise great video. I learned something.
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michaellewis483
pro mountain climber (to justify eating waffles) and waffle maker here. you can add melted butter to the batter and get perfect results the first and every time. It probably also works for pancakes. Give it a try. Love your music btw. You inspire me to maybe someday post my noise.
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pro mountain climber (to justify eating waffles) and waffle maker here. you can add melted butter to the batter and get perfect results the first and every time. It probably also works for pancakes. Give it a try. Love your music btw. You inspire me to maybe someday post my noise.
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Serephiel
I’ve started making my pancakes without butter and have not noticed a taste or cooking speed difference. It honestly seems like that’s exactly what you’re doing by the end by wiping away all the butter and cooking on the cooked batter instead. How does that impart any flavor
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I’ve started making my pancakes without butter and have not noticed a taste or cooking speed difference. It honestly seems like that’s exactly what you’re doing by the end by wiping away all the butter and cooking on the cooked batter instead. How does that impart any flavor
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xadok
My grandma always made perfectly uniform-colored pancakes, first, last, all, I wondered why until I asked and apparently, she simply just didn't add butter to the pan. You can make up for the lost flavor by just adding the butter when you're eating it, since most people do that anyway.
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My grandma always made perfectly uniform-colored pancakes, first, last, all, I wondered why until I asked and apparently, she simply just didn't add butter to the pan. You can make up for the lost flavor by just adding the butter when you're eating it, since most people do that anyway.
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dysprosiumion3269
It would be very interesting to actually have a look at the surfaces under these different conditions under an electron microscope or something to see what's going on, would be interesting to try and confirm the ideas about the pan's surface and butter/starch
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It would be very interesting to actually have a look at the surfaces under these different conditions under an electron microscope or something to see what's going on, would be interesting to try and confirm the ideas about the pan's surface and butter/starch
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pangeaforever
Given the natural progression of Adam's culinary thinking, now that he's figured out how to get perfectly aesthetic pancakes, he'll finally settle on Don't worry about making perfectly aesthetic pancakes, just make pancakes YOU want to eat! Ala French Macarons.
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Given the natural progression of Adam's culinary thinking, now that he's figured out how to get perfectly aesthetic pancakes, he'll finally settle on Don't worry about making perfectly aesthetic pancakes, just make pancakes YOU want to eat! Ala French Macarons.
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sihplak
4: 26 You're partly right; what you actually want to do with pancakes is actually NOT add any fat to the pan. Babish mentions this in Every Way to Screw Up Pancakes. Don't add butter or oil to your pan for pancakes, it's not needed, just butter them after!
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4: 26 You're partly right; what you actually want to do with pancakes is actually NOT add any fat to the pan. Babish mentions this in Every Way to Screw Up Pancakes. Don't add butter or oil to your pan for pancakes, it's not needed, just butter them after!
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tommy_salami108
Putting a hot nonstick pan under water will cause thermal shock that might cause the teflon to debond from the pan, ruining your pan's nonstick surface, potentially impacting your health, and necessitating replacement of the pan earlier
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Putting a hot nonstick pan under water will cause thermal shock that might cause the teflon to debond from the pan, ruining your pan's nonstick surface, potentially impacting your health, and necessitating replacement of the pan earlier
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Sal-T
I put a pat. of butter down, wait for it to melt, then put the batter into it, which causes the edges to have a nice crispy ring around the edge of the pancake, which, imo, is the best part! Idgaf how the pancake looks, just how it tastes!
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I put a pat. of butter down, wait for it to melt, then put the batter into it, which causes the edges to have a nice crispy ring around the edge of the pancake, which, imo, is the best part! Idgaf how the pancake looks, just how it tastes!
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watchinvids155
I bet there's a food science engineer out there who has been thinking about this problem for a month and would love to stumble on this video. That little incorporation of starch was such an a-ha moment for me, wow.
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I bet there's a food science engineer out there who has been thinking about this problem for a month and would love to stumble on this video. That little incorporation of starch was such an a-ha moment for me, wow.
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stevionyoung8848
Idk if anybody will see this but the truck is to put the butter in a paper towel and use it to apply to the surface. Idk if the paper from the paper towel is contaminating the food but ngl I don’t really care
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Idk if anybody will see this but the truck is to put the butter in a paper towel and use it to apply to the surface. Idk if the paper from the paper towel is contaminating the food but ngl I don’t really care
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TheRodonji
Where I'm from the First pancake you make here would be considered perfect and the others you show would be ugly. We also use very different pancake recepies which in general would make more spoty pancakes.
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Where I'm from the First pancake you make here would be considered perfect and the others you show would be ugly. We also use very different pancake recepies which in general would make more spoty pancakes.
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jpalz
I know it's really not a big deal but it tickled the back of my mind so I had to look it up to confirm.
Autolysis is pronounced aww TALL uh siss, not awto LIE sis. More like autonomy than autobiography.
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I know it's really not a big deal but it tickled the back of my mind so I had to look it up to confirm.
Autolysis is pronounced aww TALL uh siss, not awto LIE sis. More like autonomy than autobiography.
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