[0 - 1] Turns out I don't like
[1 - 3] super fluffy pancakes,
[3 - 5] but if you do, don't run away.
[5 - 7] I did a pancake video about a year ago,
[7 - 9] I've been doing R&D on the subject
[9 - 10] because I wanted to do a deep
[10 - 12] dive into pancakes
[12 - 13] and what makes them a favourite
[13 - 15] every weekend all around the world.
[15 - 16] It's a bit experimental today,
[16 - 18] but by the end of the video
[18 - 19] you should have an understanding
[19 - 21] whether you do like fluffy pancakes
[22 - 23] Or you like them more buttery,
[23 - 24] it's all subjective.
[24 - 25] Now, I'm not teaching you
[26 - 26] how to make a crepe,
[26 - 27] that's a different video.
[27 - 28] I'm also not saying that
[29 - 30] fluffy pancakes suck.
[30 - 31] I just want to show you different
[31 - 33] levels of fluff and butter,
[33 - 35] and how that affects the flavour
[35 - 36] and the eating of the pancake.
[36 - 37] So we're going to start
[37 - 38] with the pancake
[39 - 40] recipe that I've got in my cookbook
[40 - 41] as the baseline recipe.
[42 - 43] And then we're going to tweak
[43 - 44] and change it a bit from there.
[45 - 46] First up, dry ingredients.
[46 - 48] So we got plain flour,
[48 - 53] or AP flour in the US. Caster sugar, baking powder,
[54 - 56] and bicarbonate soda.
[56 - 57] The other good thing about this
[57 - 58] recipe is it's easier.
[58 - 60] Dry ingredients, wet ingredients.
[60 - 61] Mix each, mix together.
[61 - 63] You're off to the races.
[65 - 66] bit more than a pinch.
[66 - 67] Give it a whisk.
[67 - 69] Set that aside.
[69 - 74] In a separate bowl, buttermilk. Milk. Eggs. Melted butter.
[74 - 77] Whisk our wet ingredients.
[77 - 78] Then we're going to turn our pans on.
[78 - 80] We'll talk more about temperature
[80 - 82] and pan selection
[82 - 83] and stuff when we're cooking.
[83 - 84] But we do want to make sure
[84 - 86] these are properly heated up.
[86 - 87] Not too hot though.
[87 - 88] That induction is set to number
[89 - 91] Well in the centre of your dry ingredients.
[91 - 93] Pour your wet ingredients in there.
[93 - 94] Now mix the batter,
[94 - 95] but don't over-mix it.
[96 - 97] If you over-mix it, you're going
[97 - 98] to stretch the gluten or work
[98 - 99] the gluten too much
[99 - 102] and you'll get kind of a tighter pancake.
[102 - 104] You want like a light, spongy, cake-y pancake.
[104 - 105] If there's little lumps, it's fine.
[106 - 107] That's that, good to go.
[107 - 108] To cook the pancakes.
[108 - 111] We got our non-stick pans on the heat,
[111 - 113] and they've been preheating for ages.
[113 - 114] It's really important
[114 - 115] to preheat your pans. Grease.
[115 - 117] We're going to use butter.
[117 - 117] And just a little bit.
[117 - 118] You don't need much,
[118 - 120] especially with non-stick pans.
[120 - 121] You can definitely do this
[121 - 123] in a really well-seasoned cast iron,
[123 - 125] or even like a big griddle or something.
[125 - 126] But the non-stick is kind of
[126 - 127] just a little bit easier.
[127 - 128] Get a paper towel
[128 - 130] and wipe off any excess of the fat.
[130 - 131] What that's going to help with
[131 - 134] is giving you like a nice, even colour
[134 - 135] on the bottom of the pancake.
[135 - 136] We're just literally after
[136 - 139] a tiny little bit of grease on there.
[139 - 140] Put in a small amount
[140 - 141] of your pancake mixture
[141 - 143] in the centre of your pan,
[143 - 144] and let it do its thing.
[146 - 147] So what we're looking for is
[147 - 148] the bubbles to form on the top,
[148 - 149] and that means the pancake is starting
[149 - 151] to cook all the way through.
[151 - 151] This will take a while.
[151 - 153] It can take kind of 4 or 5 minutes.
[153 - 155] And if you have like a large griddle,
[155 - 156] like a, what do all the Americans use?
[156 - 158] Like a Blackstone griddle or whatever?
[158 - 159] You can do like a lot more at once.
[159 - 161] But I do find that
[161 - 162] just slowing it down,
[162 - 163] doing them slower,
[163 - 164] you do end up with a better result.
[164 - 166] So see some of these bubbles
[166 - 167] that are appearing on the top.
[167 - 169] You can pop these and I do encourage it.
[169 - 170] They will pop themselves
[170 - 171] but you can just tap them
[171 - 172] with a finger like that.
[172 - 174] Or you can use a toothpick
[174 - 174] just to pop them.
[174 - 175] If you’re just cooking for yourself,
[176 - 176] use your finger. If you’re
[176 - 177] cooking for someone you don't know,
[177 - 178] maybe use a toothpick.
[178 - 179] What that does,
[179 - 180] it gives you a more even cook.
[180 - 182] If you've got a big bubble underneath it,
[182 - 182] it's going to kind of
[182 - 183] pull it off the bottom
[183 - 185] and you'll see those bubbles.
[185 - 186] It literally does nothing apart from
[186 - 187] makes it look a bit better.
[187 - 189] So if you're cooking 100 pancakes,
[189 - 190] then we don't need to sit here
[190 - 191] and pop every bubble.
[191 - 192] But all right,
[192 - 193] we're close to flipping here.
[193 - 194] You can see the shine
[194 - 196] has gone off the top of the pancake.
[196 - 197] The bubbles have stopped forming
[197 - 199] and we're starting to get steam come off.
[199 - 200] That's when we know we're really close.
[200 - 202] I think the easiest way to think about it,
[202 - 203] as soon as you see it kind of dull out,
[203 - 205] that means that the top layer
[205 - 205] is almost cooked.
[205 - 207] So once we flip these,
[207 - 208] these won't take long.
[208 - 209] If you are trying to keep
[209 - 210] a little bit of fluff in these,
[210 - 211] don't be super aggressive
[211 - 212] when you're flipping.
[212 - 213] You’re just trying to like,
[213 - 220] just get it over. Like that. All right.
[220 - 221] So they've only been flipped for another
[221 - 223] like minute and a half, maybe not even.
[223 - 225] And now they're pretty much ready.
[226 - 230] Time to take them out. All right.
[230 - 231] So we're going to taste these
[231 - 233] each time we go.
[233 - 234] I'm going to tell you what I do like
[234 - 235] and what I don't like.
[235 - 236] We’re going to taste them plain.
[236 - 238] I don't normally eat my pancakes plain.
[238 - 240] I'm not a psycho like Carlos Sainz.
[240 - 241] Carlos: I like the dough.
[241 - 243] Andy: But then we'll taste it with maple and butter.
[243 - 246] So, good crumb, I like that.
[246 - 247] I don't know if Mitch is going to be able
[247 - 248] to get a shot of that, but
[249 - 250] I like the texture in the middle.
[250 - 252] We got some air bubbles, some pockets.
[252 - 254] It's still got a bit of cake-iness to it.
[254 - 259] It is a pancake after all. Great flavour.
[259 - 261] It tastes of richness, buttery.
[261 - 262] It tastes like a plain cake,
[262 - 264] which is for me what you should taste.
[264 - 265] One of my criticisms
[265 - 266] of super fluffy pancakes is
[266 - 268] they can often either taste eggy,
[268 - 269] or they can taste like you're
[269 - 271] eating static from the TV,
[271 - 272] which is from the bicarb soda
[272 - 273] and the baking powder.
[273 - 274] I don't taste any of that
[274 - 276] in that pancake. Delicious.
[276 - 278] And then how pancakes
[278 - 279] should probably be eaten.
[279 - 281] Although sometimes I do actually kind of
[281 - 282] like a bit of lemon curd on mine.
[282 - 285] We got butter and the classic maple syrup.
[289 - 290] It's pretty good.
[290 - 291] I think a lot of people's argument
[291 - 293] for fluffy pancakes
[293 - 294] is it absorbs more syrup,
[294 - 296] but all that syrup that I put on
[296 - 297] and there is nothing
[297 - 298] on the bottom of that plate.
[298 - 300] So I think that is the optimal amount
[300 - 301] of syrup absorption.
[302 - 302] Otherwise you just
[302 - 304] literally have a mouthful of syrup.
[306 - 307] For me, that's pretty good.
[307 - 309] There's not a crazy amount of method to it.
[309 - 310] Wet ingredients, dry
[310 - 311] ingredients, mixed, cook.
[311 - 313] So let's see if we can make them fluffier
[313 - 315] and see how that affects the mouthfeel.
[315 - 316] Okay, so I've done exactly
[316 - 318] the same batter as last time.
[318 - 319] And I've split it into two even amounts.
[319 - 320] Otherwise we're going to end up
[320 - 321] with a lot of pancakes.
[321 - 323] So I'm going to add 4g
[323 - 324] more baking powder
[325 - 327] to this one and 12g
[327 - 329] more baking powder to this one.
[329 - 330] And let's see what happens.
[331 - 334] Make sure it's well mixed. So same
[334 - 336] as before, bit of grease.
[336 - 337] Then we'll wipe off.
[337 - 339] The pans are all on the same temperature as before.
[339 - 340] Nothing else has changed.
[341 - 343] So we’ll do two times here.
[343 - 345] Batter definitely feels a bit thicker already,
[345 - 347] which is pretty interesting.
[347 - 348] I'll rinse my ladle
[348 - 350] so no one gets angry. Four times.
[350 - 352] this thing is reacting already.
[352 - 353] See is fluffy.
[355 - 357] Look how active that is! That's crazy.
[357 - 358] What's going to happen?
[358 - 359] Duh duh duhhh.
[359 - 360] These are going to rise
[360 - 361] more than those, who would have thought?
[362 - 364] Dazz: So you’re going to pop them? The bubbles? Yeah, you
[364 - 365] know, control Dazz.
[365 - 366] Got to keep it fair,
[366 - 367] but there aren't really many bubbles
[368 - 369] forming at the moment.
[369 - 370] The bubbles are popping themselves.
[370 - 371] You can see the
[371 - 372] air bubbles in there already.
[372 - 373] These look fatter don’t they?
[373 - 374] Maybe there's an optimum
[374 - 376] level of baking powder
[376 - 378] at a certain point, does it go so far
[378 - 380] that it starts collapsing on itself? Science.
[380 - 381] I'm not a scientist.
[381 - 382] Time has come.
[383 - 384] Oh, looks good
[384 - 387] that one, doesn't it? Maybe
[387 - 388] I'll surprise myself and actually
[388 - 389] like a fluffy pancake.
[389 - 390] Probs not though.
[390 - 394] All right, these are coming off. Pretty fluffy. Interestingly,
[394 - 396] you double the amount of baking powder,
[396 - 398] it doesn't double the amount of fluff. All right.
[398 - 402] We’ll taste the two times first. Definitely fluffier.
[402 - 403] There is no question about that.
[406 - 408] And you can definitely taste
[408 - 409] the baking powder in there.
[411 - 411] when you put that on it,
[411 - 412] you're not going to taste it.
[412 - 415] Let's taste this guy. Crazily.
[415 - 416] This has happened
[416 - 417] time and time again
[417 - 418] when I've done testing on this;
[418 - 420] you double it again, it doesn't
[420 - 421] actually change the amount of fluffiness,
[422 - 423] but you definitely taste it.
[424 - 425] And I don't think any amount of maple
[425 - 426] syrup is going to cover that up.
[427 - 433] Get some butter on there, some syrup. The syrup
[433 - 434] and butter disguises it.
[434 - 440] You can't taste the added baking powder. There's
[440 - 441] no amount of flavour that will cover
[441 - 443] what tastes like TV static.
[443 - 445] But if you do like it a bit fluffier
[445 - 446] and you do cover it in syrup,
[446 - 447] then by all means
[449 - 450] double the amount.
[450 - 451] However, it doesn't
[451 - 452] soak up any more syrup.
[452 - 454] So for me, what's the point?
[456 - 458] At this point, I'm still
[458 - 459] sticking to the original recipe,
[459 - 460] but we're not done yet.
[460 - 461] I've got another method
[461 - 461] I want to show you
[461 - 461] where we're going
[461 - 463] to whisk the whites to try
[463 - 464] and get some more air into the pancakes
[464 - 466] without using baking powder,
[466 - 468] and we'll see how that stacks up. Okay,
[468 - 469] so this is the same recipe
[469 - 470] or the same ingredients
[470 - 471] and the amount of ingredients
[471 - 472] as our first thing,
[472 - 473] it’s also listed down below.
[474 - 474] We're going to do
[474 - 475] one different technique.
[476 - 477] So we've got the dry ingredients,
[477 - 478] the wet ingredients, our melted butter
[479 - 479] and our eggs.
[479 - 481] We're going to split them up, egg whites
[481 - 482] into this bowl.
[483 - 484] And we're going to place our yolks
[485 - 486] with the rest of the wet ingredients.
[488 - 488] We're going to
[488 - 490] whisk our dry ingredients.
[492 - 493] Whisk our wet ingredients in a bowl
[493 - 495] that’s slightly too small.
[496 - 497] Wets with the dries.
[497 - 498] Give it a whisk.
[498 - 499] Just bring it together.
[499 - 501] So we've still got the melted butter
[501 - 502] and the whites.
[502 - 504] Just going to rinse my whisk.
[505 - 506] whisk my whites
[506 - 508] till we have soft peaks.
[508 - 509] Now some of you have been asking why
[509 - 510] YouTubers always ask you
[510 - 512] to like and subscribe.
[512 - 513] Well the truth is because
[513 - 515] it's a free way to support the channel.
[515 - 516] I love making content like this,
[517 - 517] and I'm passionate
[517 - 518] about trying to keep it
[518 - 519] as free as possible.
[519 - 521] Do me a favour, if you're not subscribed,
[521 - 522] then smash that subscribe button
[522 - 524] and if you are subscribed,
[524 - 525] then give this video a like
[525 - 526] and that's a great way
[526 - 527] to support the channel.
[527 - 529] Now you can watch me whisk my whites
[530 - 535] until my face turns red. Soft peaks.
[535 - 537] It's really important you don't go past
[537 - 539] soft peaks because then
[539 - 540] sometimes when you go past,
[540 - 542] the egg whites start to turn watery.
[542 - 543] Why? I have no idea.
[544 - 544] They just do.
[544 - 546] Okay, so now you want to get a spatula
[546 - 547] or a maurice,
[547 - 548] whatever you want to call this thing.
[548 - 549] You're going to add the butter
[550 - 551] and fold that through.
[551 - 553] Just start to incorporate it
[553 - 554] and then add the whites.
[555 - 559] And we're going to fold those through. So folding ingredients through,
[559 - 560] basically like a cutting motion.
[560 - 562] And why we say ‘fold it through’
[562 - 563] is because we're trying
[563 - 564] to keep as much air
[564 - 565] as possible in this batter
[565 - 567] that we just worked so hard for
[567 - 568] to incorporate into those whites.
[568 - 569] If you think about
[569 - 570] cutting through things,
[570 - 571] that's the easiest way
[571 - 572] to think about folding through.
[572 - 574] And the batter Is already feeling
[575 - 577] light and delicious.
[577 - 579] Batter does feel a lot more airy
[579 - 580] to the last batters that we made.
[580 - 583] Time to cook some cakes.
[583 - 584] Same as before,
[585 - 586] pan’s on the same heat.
[586 - 588] A little bit of butter, wipe
[588 - 589] the butter off.
[589 - 589] Why are you wiping it
[589 - 591] on, then wiping it off? You’re not,
[591 - 592] you just want a really light
[592 - 593] layer on there.
[593 - 594] You don't want too much fat.
[594 - 600] Time to get the batter in. Carlos might
[600 - 601] be onto something.
[604 - 605] Let’s get these off.
[606 - 607] That's a fat stack.
[608 - 609] Well they're fluffy.
[609 - 610] They're actually more fluffy
[610 - 611] than when we quadrupled the amount
[611 - 612] of baking powder in it,
[612 - 613] which is pretty impressive.
[614 - 617] Tear one open, very light, fluffy interior,
[618 - 621] but how do they taste? Flavour’s good.
[621 - 622] It's the same as the first one.
[622 - 623] But is it too fluffy?
[623 - 624] This is really a point
[624 - 626] of personal preference at this point.
[627 - 629] There's no right or wrong answer.
[629 - 630] Let's taste it with some maple
[630 - 636] syrup and butter. All right.
[636 - 637] There's nothing wrong with that at all. That's delicious.
[637 - 639] Tastes just like the first pancake.
[640 - 641] Super light and fluffy.
[641 - 642] And it absorbs the maple syrup
[642 - 643] and butter really well.
[643 - 644] But it's like I said, it's a preference.
[644 - 646] If you want a fluffy pancake,
[646 - 647] at the moment,
[647 - 648] that's the clear winner.
[648 - 649] Every time I post a pancake recipe,
[650 - 651] I’m often called out for, ‘why
[651 - 652] don't you just use self-raising flour?’
[653 - 654] So let's use self-raising flour
[655 - 656] with the original recipe.
[656 - 658] Remove the baking powder and baking soda
[658 - 659] and see how that turns out.
[659 - 660] All right, same base recipe
[660 - 662] as we've used the whole way along,
[662 - 663] except we're going to replace the flour,
[663 - 665] baking powder and bicarbonate
[665 - 667] soda with self-raising flour.
[667 - 668] Mix your dry ingredients,
[668 - 670] mix your wet ingredients, add
[670 - 671] to your dry ingredients.
[672 - 672] Time to cook.
[672 - 675] Same as always. Same temperature.
[675 - 676] Bit of butter. Batter in.
[677 - 679] Hey batter batter batter batter. Definitely
[679 - 680] less fluffy than the last ones.
[682 - 683] So while these are cooking,
[683 - 683] let me tell you why
[683 - 685] I'm not a huge fan of self-raising flour.
[685 - 686] Because you can't control
[686 - 688] how much of the active agent is in it.
[688 - 688] If you just do it yourself,
[688 - 689] you can control it. Now, it's
[689 - 690] the same reason why
[690 - 692] I only buy unsalted butter.
[692 - 695] I can control the level of salt in here. Self-raising flour,
[695 - 696] I don't usually buy it because
[696 - 697] I can control the level
[697 - 699] of baking powder or yeast,
[699 - 701] or sour dough starter or whatever
[701 - 702] I want to use to leaven
[702 - 704] that particular product.
[704 - 705] You can see already
[705 - 706] this one doesn't have much in it,
[707 - 708] because it's not rising at all.
[708 - 710] It also might not be a bad thing
[710 - 711] if you don't want fluffy pancakes.
[711 - 716] Time to flip. Very flat. Too flat?
[719 - 719] Well they cooked
[719 - 721] all right, but they're definitely
[721 - 722] a lot flatter.
[722 - 723] Not too bad though.
[723 - 724] What do they taste like?
[724 - 728] Cross-section is alright. Wow.
[728 - 730] They taste surprisingly different.
[730 - 731] Not in a bad way, just different.
[732 - 733] Like, I don’t know why.
[733 - 734] If you're camping or something
[734 - 736] and you can't be bothered taking baking
[736 - 739] powder and flour? Not bad,
[739 - 740] but I do prefer the option
[741 - 742] to be able to control the levels
[742 - 744] of baking powder and baking soda.
[744 - 746] All right, we've got one more batter to try.
[746 - 747] We're gonna double the amount of butter
[747 - 748] that we put into the batter
[749 - 750] and see how that turns out.
[750 - 751] Lux, I think.
[752 - 754] Can I mix this without spilling any? No.
[754 - 755] It's the same as before.
[755 - 757] Wet ingredients, dry ingredients.
[757 - 758] We all know how this goes by now hopefully.
[758 - 760] Whisk your wet ingredients.
[760 - 761] Whisk your dry ingredients.
[761 - 762] Add your wet ingredients
[762 - 764] to your dry ingredients. Mix that.
[764 - 766] Mitchell get some B-roll
[766 - 767] for no reason at all
[767 - 768] because he's got the shot
[768 - 769] 15 times already today.
[769 - 770] Then we're going to add our butter
[770 - 772] and I have doubled the amount of butter.
[772 - 774] Oh that's a lot of luscious butter.
[774 - 775] Mix that until it's incorporated
[776 - 776] and it's time to cook.
[777 - 778] Same as before.
[778 - 779] Temperatures are the same.
[779 - 780] My butter’s melted.
[780 - 784] A little bit in the middle, wipe it off it.
[785 - 787] Does look smoother, doesn't it? The batter?
[787 - 793] All that fat in there. All right.
[793 - 795] Well you get a really nice even colour.
[795 - 797] So if that's important to you,
[797 - 798] go with the extra butter.
[798 - 799] What do they taste like?
[800 - 801] They didn't rise very much,
[801 - 802] but I think that's because
[802 - 804] the more butter
[804 - 805] makes it a wetter dough,
[805 - 806] it drops quicker.
[808 - 809] A little bit richer,
[809 - 811] a little bit more mouthfeel.
[811 - 812] But I think you're better off
[812 - 813] getting the mouthfeel
[813 - 815] from the fat by doing this.
[815 - 819] Let's have a taste. Pretty good.
[819 - 820] But they're very buttery now.
[820 - 821] And I'm a big fan of that
[821 - 822] dollop of butter at the end.
[822 - 824] So my conclusion, personally
[824 - 825] I'm a fan of my original recipe still.
[826 - 827] If you like it more fluffy,
[827 - 828] I suggest you do that
[828 - 830] by whisking your egg whites
[830 - 831] and folding them through carefully.
[831 - 832] If you like them really buttery,
[833 - 834] add more butter
[834 - 835] and if you want a really sick thumbnail,
[835 - 837] then just pump it full of baking powder
[838 - 839] because I can't see any other reason
[839 - 840] why you’d do that.
[840 - 841] It just tastes
[841 - 842] kind of gross to be honest.
[842 - 843] Thanks for watching.
[843 - 844] And if the idea of fluffy
[844 - 845] or flat pancakes
[845 - 846] doesn't float your boat,
[847 - 848] then just make pancake cereal.
[852 - 853] It's better than pancakes.