How to Make Pancakes at Home. Just like a Chef! (2 Methods)
video description
Date: 2020-09-04
Related videos
Comments and reviews: 10
Mazzy
I have a cousin married to a chef and he always uses unsweetened orange juice to make pancakes never milk. They are really yummy.
Do you guys make flat scones? When I was a kid my Mum used to make a scone dough roll it flat to about 1cm thick and chuck it into a dry frying pan. When the bottom has some brown bits on it flip and cook until sounds hollow when tapped. To serve she would put it on a large plate, we would rip a bit off cover in butter and jam and see who could eat their piece without melted butter and jam sliding all over your fingers and dripping down your face. She also made fried scones. Cut your scones out of your scone dough. Heat a frying pan, add butter and once it foamed add scones. Flip once bottom is brown. They don't rise much but we would put home made jam in them or small bits of crunchy bacon. When your a kid and there's not much money around. They were cheap to make very filling and always very yummy. I love your videos. I hope you all stay safe sending love to you all from Oz
reply
I have a cousin married to a chef and he always uses unsweetened orange juice to make pancakes never milk. They are really yummy.
Do you guys make flat scones? When I was a kid my Mum used to make a scone dough roll it flat to about 1cm thick and chuck it into a dry frying pan. When the bottom has some brown bits on it flip and cook until sounds hollow when tapped. To serve she would put it on a large plate, we would rip a bit off cover in butter and jam and see who could eat their piece without melted butter and jam sliding all over your fingers and dripping down your face. She also made fried scones. Cut your scones out of your scone dough. Heat a frying pan, add butter and once it foamed add scones. Flip once bottom is brown. They don't rise much but we would put home made jam in them or small bits of crunchy bacon. When your a kid and there's not much money around. They were cheap to make very filling and always very yummy. I love your videos. I hope you all stay safe sending love to you all from Oz
reply
Darthplagueis13
Nice, though I would say that at least with the second style, 1 egg per person is not enough unless you are gonna have it only as part of a bigger meal or are very generous with the fillings. I just made with eggs worth of pancakes with the crepe recipe and cinnamon&sugar and it was just about enough for me (and I wasn't that extremely hungry. Keep in mind, if your egg clocks in at about 50 grams, that's only 25 grams or about 1 heaping tablespoon of flour. If the pancakes are meant as the main dish and you aren't going for really heave duty fillings, go with 2-3 eggs.
One egg might be appropriate if you are making cheese scalloped pancakes with a lot of filling that's also quite filling (say, veggies and bacon) though even then I'd recommend 2.
reply
Nice, though I would say that at least with the second style, 1 egg per person is not enough unless you are gonna have it only as part of a bigger meal or are very generous with the fillings. I just made with eggs worth of pancakes with the crepe recipe and cinnamon&sugar and it was just about enough for me (and I wasn't that extremely hungry. Keep in mind, if your egg clocks in at about 50 grams, that's only 25 grams or about 1 heaping tablespoon of flour. If the pancakes are meant as the main dish and you aren't going for really heave duty fillings, go with 2-3 eggs.
One egg might be appropriate if you are making cheese scalloped pancakes with a lot of filling that's also quite filling (say, veggies and bacon) though even then I'd recommend 2.
reply
Александр
Thank you guys for backing up with theory my empirical experience. Last time I tried to make a gluten-free crepes, I tried maize flour, and surprisingly, it worked pretty well. I had to add a bit more eggs and take extra care when flipping them to keep them from being torn (I used a much larger scraper. To my taste, comparing to wheat flour, it requires more seasoning, since maize one tastes a bit dull (adding some dried herbs may help, I'm not sure about adding fresh ones since that may introduce weak points into already weak crepes, and I still have to do some research and testing, but it was still a success.
reply
Thank you guys for backing up with theory my empirical experience. Last time I tried to make a gluten-free crepes, I tried maize flour, and surprisingly, it worked pretty well. I had to add a bit more eggs and take extra care when flipping them to keep them from being torn (I used a much larger scraper. To my taste, comparing to wheat flour, it requires more seasoning, since maize one tastes a bit dull (adding some dried herbs may help, I'm not sure about adding fresh ones since that may introduce weak points into already weak crepes, and I still have to do some research and testing, but it was still a success.
reply
Zestric
What I was taught when it comes to pancakes: 1: 1: 1 Ratio; no raising anything, just mix the whole egg into the milk; and then make them as thin as humanly possible (my grandma says it has to be thin enough the read the newspaper through it)
Usually you then put some jam on the pancakes an roll them up or if it's hot outside you put some vanilla icecream in the middle and fold or roll it up.
Now guess the country: )
reply
What I was taught when it comes to pancakes: 1: 1: 1 Ratio; no raising anything, just mix the whole egg into the milk; and then make them as thin as humanly possible (my grandma says it has to be thin enough the read the newspaper through it)
Usually you then put some jam on the pancakes an roll them up or if it's hot outside you put some vanilla icecream in the middle and fold or roll it up.
Now guess the country: )
reply
NykieFoxx
In South Africa we traditionally eat crepes (pannekoek) with cinnamon sugar. You can find them at any market over the weekend where you usually buy 4 or 5 at a time and eat them all in one go, they are that addicting. I love when we combine two of our iconic desserts, the pannekoek and milk tart. Basically make a crepe with a milk tart filling. It tastes like heaven on earth!
reply
In South Africa we traditionally eat crepes (pannekoek) with cinnamon sugar. You can find them at any market over the weekend where you usually buy 4 or 5 at a time and eat them all in one go, they are that addicting. I love when we combine two of our iconic desserts, the pannekoek and milk tart. Basically make a crepe with a milk tart filling. It tastes like heaven on earth!
reply
Patrick
What happened during the colour grading? That pouched egg looks chemically orange! I love the crepe ratio btw, use it already all the time when making dutch pannenkoeken and then sprinkle powdered sugar or sugar syrup over it. The 1 egg per person is quite little though. I often use 3 eggs and have a few pancakes over as breakfast the day after.
reply
What happened during the colour grading? That pouched egg looks chemically orange! I love the crepe ratio btw, use it already all the time when making dutch pannenkoeken and then sprinkle powdered sugar or sugar syrup over it. The 1 egg per person is quite little though. I often use 3 eggs and have a few pancakes over as breakfast the day after.
reply
Living
I tried, and failed at making fluffy pancakes for my 4-year old daughter the other day they were a little dense and looking at my recipe the ratio was nowhere near 1: 1: 1, she was so disappointed in me ha ha, so this video is being tested in the morning, thanks Ebbers!
reply
I tried, and failed at making fluffy pancakes for my 4-year old daughter the other day they were a little dense and looking at my recipe the ratio was nowhere near 1: 1: 1, she was so disappointed in me ha ha, so this video is being tested in the morning, thanks Ebbers!
reply
Isha
The reason I use yogurt or buttermilk in pancakes is less for the flavor and more because I can make them even fluffier by adding a teaspoon of baking soda. That's definitely an American thing, but I would recommend it if you like a really thick and fluffy pancakes.
reply
The reason I use yogurt or buttermilk in pancakes is less for the flavor and more because I can make them even fluffier by adding a teaspoon of baking soda. That's definitely an American thing, but I would recommend it if you like a really thick and fluffy pancakes.
reply
madastheory
I love making flour free banana pancakes.
One banana, two eggs, add cinnamon, salt, and vanilla. Mix, heat, serve.
I turn the same batter into banana muffins, but add in mini chocolate chips, at heat at 350 for 25 minutes in a muffin tin.
reply
I love making flour free banana pancakes.
One banana, two eggs, add cinnamon, salt, and vanilla. Mix, heat, serve.
I turn the same batter into banana muffins, but add in mini chocolate chips, at heat at 350 for 25 minutes in a muffin tin.
reply
Jo
Oh my god finally someone makes Pfannkuchen and not just crepe or flat pancakes. Ive been waiting actual years for anyone to do this. Pfannkuchen are the most versatile of the pancake family. Sweet with fruit or chocolate or savoury with ham and cheese.
reply
Oh my god finally someone makes Pfannkuchen and not just crepe or flat pancakes. Ive been waiting actual years for anyone to do this. Pfannkuchen are the most versatile of the pancake family. Sweet with fruit or chocolate or savoury with ham and cheese.
reply
Add a review, comment
Other channel videos
