Homemade Pancake Mix for Thick and Fluffy Pancakes | Serious Eats 

That's what I'm wondering. I mean, I definitely wouldn't be opposed to coconut flavored pancakes, as long as it's not too overpowering.

I've had both refined and unrefined coconut oil (and while I hasn't made this recipe) and always found the coconut flavor of the oil to be so light as to not make a difference in a recipe.

Juansonos nice. Well I’m gonna try it out now. Looking forward to it

Hey, where can I find the recipe ?

@@timothylam3314 The link to the full recipe is in the description area for this video.

350F

I was here first

She said to use a solid, shelf-stable fat, so butter or lard should also work, I think.

Mabus16 they aren’t shelf stable though

@@Jaydenwhip That's unfortunate, but I can't think of another good solid fat off the top of my head.

palm oil is solid at room temperature but for environmental reasons I would go for butter and stick the jar in the fridge

Thanks for the replies...i guess shelf stable is the real issue. Sticking it in the refrigerator afterwards may be my only option for everyone's suggestions.

It would need to be shelf-stable and solid at room temp. So . . . vegetable shortening? I haven't tried it, but that seems like it would work.

Sharp.

They're knives mate

I think they're knives.

Cutting implements

wpm 🤦‍♂️

You want lumpy batter for pancakes, its one of the things that helps gives them volume.

If you mix the batter hard enough, it will develop gluten, which will make your pancakes hard.

so long as you don't read the ingredients on the log cabin label, you'll be just fine.

Yes, because artificially flavored high fructose corn syrup is so much better than actual syrup from an actual maple tree.

What is the point of your comment on a "Serious Eats" video? This channel is meant for people who want to push the envelope with their recipes. Your rejection of the video is frankly a waste of time and comes across as phillistine-y.

@@razultull No, ChefSteps is for people that want to push the envelope with their recipes and go beyond what is practical in the home kitchen into what is possible. In terms of the 80/20 rule, where 20% of the effort gets you 80% there, they are willing to do 5x the work to get results 20% better. Serious Eats is much more practical and their recipes generally can be used as home cooking staples in regular rotation. Their niche is high-quality home cooking from people who know what the dish is supposed to taste like and what can be simplified and what cannot be, and are willing to experiment and try new methods to get better results or easier cooking. So what I was saying was addressed to people looking up how to make pancakes. This is an enthusiast mix you would probably need to buy a few special ingredients for. It's only practical if you make pancakes very often and value convenience. Many people do make pancakes almost every weekend, and this would serve them well. But most people making pancakes don't need a giant jar of homemade pancake mix and would be better off using a conventional recipe of mixing butter and flour with a few other staple ingredients they already own. A philistine? I didn't reject the BraveTart pancake mix, I said that this was a good recipe, but niche. It doesn't promise a superior pancake to freshly made batter, the unusual positive attribute of this recipe is the convenience of having a shelf-stable fat integrated in the mix. This is a recipe for the hangover crowd. But making mix from scratch isn't inconvenient, and is actually more convenient if you don't eat pancakes enough to have a gallon of mix in the pantry. My comment was directed at inexperienced people, perhaps not the Serious Eats core audience, who may not be aware of how this recipe differs from other recipes and the advantages and disadvantages. This is a good recipe for pancake mix, but homemade pancake mix is a specialized form of pancake recipe. Most people just make batter right before frying up the pancakes, and this not really more convenient, just different. You don't need a food processor and coconut oil to make pancake batter. It's a lot of work to make the mix, with the result that making batter from the mix is just slightly easier than making batter from scratch.

Just like YO MAMA

YOU'RE quite a lot of fat for a single serving!

Yeah well they're meant to be a treat and not a daily thing, so...how about you let people enjoy things?

sparky0288 So, so sorry you didn’t get any value from this. Please, may I direct you to their website which has the ingredient quantities?

@@454Casull But why not tell in video?

You don't watch a lot of RU-vid cooking videos, do you? It's pretty common for them to show how to make the recipe in the actual video, but put the ingredient amounts (or a link to them) in the description.

@@JakeLovesSteak I do watch a few food channels, and none of them put the ingredient amounts in, It's like why even make a video if your not going to put the amounts in it, that's incomplete too me, It's a waste of time, I send 10 minutes watching video, then 10 minutes hunting down the ingredient amounts..And some food channels do include the ingredient amounts...

Most of these channels do it so you can observe any key techniques. And then you don't have to go back and forth listening for amounts etc. while everything is neatly listed on a website. Definitely for more website traffic, but also it can be annoying to go off of just a video.

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