Mmm. Three levels of pancakes. Level one pancakes. Good old boxed pancakes
A lot of people don't read the directions. They throw the box in the garbage. Then you're actually
reading the directions from the garbage can. Does that ever happen to you guys? One egg
Splash of oil. One and a half cups of water. About one and a half cups of flour. We're just
gonna riddle them up. I'm using a little butter. You can use a little oil. This is about a half a
cup of pancake. I normally cook these around 350, 375. If you're using a stovetop at home
just a regular pan, you need it to be medium high. If the pancake doesn't set right away
it means that your temperature is too low. If you smell burning, guess what? You're too high
So about a minute and a half on each side. All right, we're just gonna flip them. Oh
look at that. Perfect. You go to any campground. This is what you smell in the morning. Store-bought
Hot syrup, honestly, it's really good pancakes, but we can do better
More like this. Level two pancakes made from scratch out of this world pancakes
This guy here, he loves the woman in Walmart. For over 65, with Kmart money, hit this man up
First, I'm gonna get the dry ingredients ready. Three cups of flour, quarter cup of sugar
A pinch of salt, one teaspoon of baking powder, one teaspoon of baking soda
So very important. You have to make sure after we put the liquid in here
you don't want to overmix this at all. That is a trick of good homemade pancakes
Do not overmix. Now for the what ingredients? Two and a quarter cup of buttermilk, one egg
splash of vanilla. Now we're going to combine them together. You need one of these things
That's why I forgot. Splash of oil. Maybe like a quarter cup. Now look at this
I probably mixed this maybe about 20 times. No more Don over mix it I know you want to but don do it Assembly time Whenever I make pancakes I make sure to use salted butter especially with the good maple syrup When it combines together it really is to die for
We're going to put the butter here. I'm using a lot of butter. I'm doing it on purpose
One of the most important things to make really, really, really good pancakes
when you put the salted butter on here, just wait a second. You want to brown the butter up a little
bit. You know, we're using a half a cup mixture. If you see what I'm talking about, you see all
these lumps here. I know you're tempted to stir this. Do not stir it. This is how you make really
really good pancakes. This is what we're looking for. We're looking for all these bubbles here
I know this is maybe very elementary, but I do have to say it. You are probably very tempted now
to start messing with these pancakes and flipping them, but we're not going to do that. We are going
to wait for the bubbles to come through to the top. You flip those now, they are going to become
flat. I can just move them around like this so I get the maximum amount of this brown butter. You
see that bubble coming through? So this is what we're looking for. Now we are ready to flip. One
motion. You go like this. All right. This is what I'm looking for. Man, they smell absolutely
fantastic. I know some of you are really tempted to take the spatula and just start smashing them
Don't do that. You're actually pushing all of the air bubbles that you worked so hard to achieve
right out. Maybe two and a half minutes on the first side, maybe a minute after you flip it. And
I really love using these griddles, especially when I'm making a lot. This is a really good way
of making a lot of pancakes for a lot of people fast. This is the trick. This is what I like to do
There's a reason why I'm fat. I take the salted butter and I'll put it right here. You put a piece
of butter at the bottom of the plate, then you start building them up. 100% maple syrup, grade A
amber. These are so freaking good. One of my favorite recipes of all times but guess what
we can do better No You want some Tabasco Level 3 pancakes Some fluffy ass Japanese pancakes These are souffle pancakes they like a cloud They are not too much work it just technique But don be discouraged it really fun to do So here it goes
Get yourself two bowls, two eggs, separate the yolks and the whites
We're leaving the whites here by itself. Two yolks, three tablespoons of flour
Make sure to sift the flour. Half a teaspoon of baking powder
a half a teaspoon of vanilla extract. Little bit of whole milk or 2% milk
egg whites. Basically, we're going to make a meringue. You start on low and I'll show you. It
takes a few minutes. Halfway through two tablespoons of regular sugar, cream of tartar. This right here
you can find this anywhere. It's not going to taste like tartar sauce. It's not tartar sauce
It's cream of tartar. It's in the baking aisle for a reason. When you make these soufflés
they're going to deflate as they cook. You don't want that. You want them to rise. So this helps
them. All right. So just a splash. One tablespoon of cornstarch. All right. Now the funstarch. We're
gonna whip away. Make sure to use a glass bowl when you're using this machine. You don't want to
use plastic. If you can imagine, it's just gonna ship all these plastic pieces into your food. You
can use stainless steel, but a glass bowl is the best. Normally when you make meringue with egg whites
it takes about five minutes. Just be patient with it. We want to whip these to become really stiff
like stiff peaks. And it's really, really important that your egg whites are cold. If the egg whites
are room temperature, they are going to deflate. When you're doing stuff like this, temperature
matters and technique matters. Steps, here you go. That's what I'm looking for. Grab your spatula
and you go a little bit at a time. You take the whipped meringue, then you just want to fold it
into this mixture. Put your mixture into a piping bag. You need to move fast because it's starting
to deflate and you definitely don't want that. A little cooking spray or a little vegetable oil
So we're just going to pipe these like this. You have to put them on here. You have to let them set
for a second. Then we're gonna add more to it. Just a couple splashes of water just to create some
steam and you need to cover them up These take oh about maybe four minutes five minutes Your griddle has to be around 300 degrees and every so often a little bit of water to create some steam in there Don touch it Don flip it Don mess around with it
And when you flip it, you flip it after about five minutes or so, minimum of five minutes
They are really finicky, but they are absolutely delicious. Once you see the sides dry up, it's time
to take them off. When you flip them, you flip them really, really slowly and really easily. Just
kind of roll it. They're very delicate. I like it when it jiggles. I'm making this one with berries
whipped cream, and powdered sugar. It's level one pancakes. It's just box pancakes with right off
the shelf syrup. They're very decent. Level two, one of my favorites. It's a really good homemade
from scratch pancakes with really good maple syrup and salted butter. Unbelievable. Really
really delicious. Level three, they're Japanese souffle pancakes. They are super light, super
fluffy, really delicious. They're way over the top. I'm getting ready to try this. I'm actually
really excited. I haven't had these in a really long time. I did mess up. The mixer that I was
using was up on me. They could be a little bit more fluffier, but here we are. All right
there's nothing perfect. Cooking is a learning experience. It's a learning curve. You just have
to roll with the punches sometimes and you have to be patient. If it happens to you while you're
making the meringue, you whipped it over too much or whatever. It's just a learning experience, right
Next time you know what to do. They are super light. I would probably have to eat a dozen of these to get filled up
I'm just saying. They are very, very delicious. They're very light, but I love American style
pancakes. Just homemade from scratch, pancakes with salted brown butter, good maple syrup
Forget about it. America, baby