PANCAKES EXPERIMENT: SAME Ingredients DIFFERENT Techniques 

I still add vanilla, just because of sheer principle.

Wow! Thanks for that tip!

Those sausage trucks you see outside of events do something similar. When the event is starting or getting out they will put some water on the flat top so the tasty smelling steam reaches everyone.

I've always done that because it adds a lot to the natural flavor

I ALWAYS add vanilla to my pancakes!

Agreed, American styled pancakes wouldn't ever use something like egg whites for fluff only ever seen that in a japenese pancake. American style really only ever uses baking soda and powder

a lot of us just buy the supermarket pancake mix too, which usually has powdered buttermilk in it, so you just add water. (some require water + eggs though)

But Barry’s were too greasy. You slightly oil the pan and then wipe it down so you don’t get that speckled look. It should have even browning. Also Jamie was right you do need to allow the batter to rest not so much for the gluten but to allow the baking powder first action to occur before you put the batter in the pan. In my mind both missed the mark.

The first pancake is your test pancake and goes to the dog. I’m American and Barry’s pancakes are what I would make. The buttermilk gives them a nice tang which contrasts well with the syrup.

I am continuously baffled by their definition of "American" pancakes. Their frame of reference is not typical. At all.

Glad you didn’t say, “just add water after pouring the powdered batter into a bowl.”

Definitely. Also I've done both the whipped egg whites, and also just adding the whole egg. To me, there was no discernible difference besides one dirtying another dish that I didn't want to clean.

I second that!

👍👍👍 I third that

Or just add more liquid to the batter to make thinner pancakes (which I prefer) and they will naturally spread into a perfect circle.

You might like Dutch style pancakes. Sized like crepes, but thicker. Way less cakey than American pancakes.

One contestant on Top Chef Canada made tiny (about 3/8" or 10 mm) pancakes because he said his favorite part was the crispy edge and he wanted to serve nothing but crispy edges (kinda like those "all edges" brownie pans). They are a huge PITA to make but got rave reviews from the judges.

@@tiacho2893 hah! 10mm sounds... inconvenient :) But sometimes I will make a bunch of 2-3 inch pancakes for much the same reason. My dad used to call them silver-dollar pancakes.

@@Scruffi Yeah. I also like silver dollar pancakes for the same reason (completely forgot about them) and am not willing to commit to the hassle of 10 mm with tiny spatula.

@@tiacho2893 Long lines of batter would be easier and faster without much edge loss.

YES! That's exactly what I was thinking. I always wait for the bubbles to pop before flipping, and then take them off shortly after doing so. They don't need equal time on both sides.

I joke with my kids that you have to count 100 bubbles before flipping a pancake.

And the whole key to success is having the pan or griddle at the right temperature.

Buttermilk pancakes usually also include baking soda, which reacts with the acid in the buttermilk to provide more leavening.

Absolutely!! He flipped WAAAY too early! That's why you can't have the heat of your pan too high, because it takes longer than you think for those bubbles to form and pop! 💜

The egg whites are probably used more commonly in the Japanese style cloud/souffle pancake

They made a meatloaf? I'll have to find that. It's so odd what we think is so basic other countries can't wrap their heads around. But it's the same here. We massacre everything we haven't cooked our whole lives.

The egg whites are for waffle mix lol 🥞

@marycasanova9805 They made the meatloaf sometime ago and have since realized that their American style meatloaf was way off and taken full blame for that. But, like I said, if I tried to make a Yorkshire pudding or Bubble and Speck I'm sure it would be way off. Another channel that features British guys did a thing on Superbowl food a few years ago and tried white chicken chili to represent Cincinnati style chili which is FAR from Cincinnati chili. It's hard to imagine when things are so commonplace to us but I'm sure our version of Italian and Mexican, etc are way off the real thing. Obviously, overall, the Sorted guys do an incredible job making and tasting unfamiliar items. And, it's really the only way to learn what is right and wrong.

@@johnwatson622 that was Jolly, they made real bad Superbowl snacks again this year, yeah, we just have different ways of doing stuff. I just wanted to see it because the sorted guys are really funny, and I'd love to see them kill a meatloaf. Try, about 5 years ago did a meatloaf, and I swear, they made a lamb and feta, a turkey and spinach, and a few other things I think no American has ever had. The Irish version of pie, has nothing to do with our version either. It's like so many American channels have what "America ate in the 50's" they have no idea that 90% of those dishes were put out by brands, trying to get people to experiment with the products. No one ever ate half that stuff ever. I think since the UK is trying to be inclusive to all palates and vegans, they look up sites that cater to vegan and new age diets. Never guessing that's used by 2% of the population. Please, someone needs to find a Betty Crocker cookbook from the 1950's and ship it to Ebbers.(I am not giving up mine, my mom wrote in the margins) I think he'd get a kick out of traditional American meals.

I always thought a short stack was 3 and 6 was a "stack"

It varies from place to place and restaurant to restaurant - two or three is a short stack and five or six is a stack :)

​@@lorie76yt So is four simply... four pancakes? 😉

Maybe that's what it was. I focused on all the butter he put IN the pancakes. Since he put butter in he should have skipped the butter in the pan.

Just something I'm familiar with; you want to do the opposite with a gluten free pancake batter. I experimented a bit since my sister's allergic to gluten. The best results I had was to actually put a little pool of oil in the pan so the pancake fried up more. This let the pancake keep it's shape once plated, instead of crumbling like most gluten free items. Interesting how techniques can be reversed! Likewise, for her ginger molasses cookies; letting them air cool on a rack like traditional cookies made them rock hard. I'd let them cool just a bit, 1/3rd the time needed; and then put them in a Ziplock freezer bag to finish cooling the other 2/3rd of the time. It locked in enough heat and humidity to keep the cookies moist and chewy. I haven't experimented with storing them, as they'd all be gone within a couple days. Once cooled completely, I'm pretty sure storing like normal cookies is just fine, though. This is typically something I make for her at Christmas time. Thanks for reading!

@@nephicus339 Have you / your sister tried Lentil flatbreads? (completely GF, feel very 'bread-like', unlike so many GF mixes) I just saw them on Chef John's channel and tried them. Very tasty! His are for more savory applications, but I'd bet they could be made for sweeter things.

I disagree cause I live butter and w more butter I get a crispy ring of butter fried pancake on the edges 👌👌

I agree with you. That gets a nice even brown color. Otoh, my wife prefers lots of butter so that it is literally frying. That gets a brown and white mottled color with some crispy bits from the fry. (Like about 7:15)

What joke? How is stating that the pancake has the "mottledness" of a crepe, funny? What am I missing?

Pancake day CREPED up on me.

Literally any time he cooks another nation's cuisine we all hesitate. I think at this point Jamie is researching every country the night before just so he doesn't mess up. He certainly sounds like he did some homework for this episode!

@@GuyNamedSean if I was him I would be consulting the countries embassy before cooking just to be sure 😂

Let's hope not! Jaime lives by the US's slogan of bigger and better!

Nah he’s good. I’ve seen worse here.

I doubt it, All across America no one food is made the same. How can he offend a country that is constantly in a foodie civil war

He loves a bit of Rhubarb!

This is a great idea!

You've got to try it! So delicious.

Agreed on the vanilla! It was part of the ones I had growing up and it felt like something was missing when it wasn't put in.

I came here to say this. Vanilla gives it the kick it needs to avoid being bland.

Adding some cinnamon to the batter as well is nice I've found

Totally agree. A touch of almond extract is also a nice addition from time to time to change it up, although I typically go with vanilla

LOL. Adding a touch of vanilla to Barry's pancakes is exactly what I was thinking it needed.

My mom, from the south used to cook our pancakes in bacon grease 😬they were good though

The most correct pancake frying fat is bacon grease.

What is (wave vaguely offensively) THAT?

I am confused about the gluten. I thought resting allows gluten to relax. Crepe batter is supposed to rest overnight to not be chewy. Kneading dough creates more gluten for chewy bread.

@@jbeutell I thought you were right but it turns out that resting the dough actually does allow for some gluten development. Or so says the mighty Google.

@@jbeutell Pancake batter needs at least a bit of gluten to be chewy but not so much its like a loaf of sour dough. Pancake batter can be rested overnight if you really want to but it requires minimal whisking as to not develop gluten. Far as the crepe batter you dont HAVE TO let it rest overnight you can skip that all together or just do 30mins you really might not even notice a difference.

@@nix10kodeey I tend to whisk lightly and get started immediately. I think like a lot of things preference is based on the way mom or grandma made items when you were a kid. Anyway thanks.

Check the description for Ben's pancake video :-)

@@somefreshbread thx!

You're right, Betty Crocker three berry muffin mix is a favorite "cheat"

Not to mention Barry was flipping them too soon. You want the bubbles popped and the holes not filling in before flipping.

this is what food does so well, bringing all the memories back home. in my family we have a receipe for birthday buns. I am the only one where they come out just like my grandmother made them. I dont know why, it is tha same receipe.

@@ninirossau2304 I think you might have connected to her more on a love for food level than the rest of your family. What a blessing you have been gifted ✨️ 💜

American here. Ours have always been just like this, with the exception of less-mixing of ingredients and less fat /butter on the pan/griddle. And let it rest before the cooking. Some will leave it in the fridge after mixing, for a time.

If you are using double-acting baking powder (Standard in the US, you almost need to search for single-acting), then you will have TWO reactions...the first reaction when the wet and dry ingredients are mixed, and then an even larger reaction when the batter is heated on the griddle. Baking Powder reacts with any water in the batter, Baking Soda requires an acidic liquid such as buttermilk or a bit of lemon juice, and the reaction is immediate. This is why most recipes call for both Baking Powder and Baking Soda. Baking Soda gives you the stronger initial reaction which the Baking Powder lacks, and the Double-acting Baking Powder gives you the strong second rise, which is what will save you from an over-beaten batter and/or give you that extra fluffiness. In any case, the batter does need to rest. Biggest problem is actually that we Americans as a whole seem to be afraid to actually apply heat to a pan. The griddle isn't ready until a drop of water skitters around and dances. In my younger years, half the flattop went to 400F for the pancakes, with the other half at 350F for everything else. After breakfast, 3/4 was at 350F and one strip along the right side was kept at 375-400F for toasting hamburger buns, making dinner/garlic toast, accommodating the diner that wanted pancakes for dinner, etc. Eggs? Old-School training. If eggs EVER hit the flattop, it was for an omelet. Fried and scrambled eggs were why we had side burners and egg pans. FWIW, hash browns were the reason why we cooked off so many extra baked potatoes in the afternoon, and spent the time peeling and shredding the extras after the dinner rush. That's also when we cooked off the sausage for gravy, putting the sausage grease in a separate container to use for the roux when making the gravy in the morning. Come to think of it, about the ONLY mix or Pre-Prep we used was for pancake batter and brown gravy. Everything else was from scratch...even the biscuits and pies/cakes/other desserts. I quit restaurant cooking many decades ago. It's MUCH cheaper to hire a kid at min wage to tear open packages than it is to pay me to actually PREPARE food. Now I babysit a server room full of computers.

Me too. The egg white recipe is actually what's in the Betty Crocker cookbook. That's what I've grown up eating and make myself. I do blueberries in mine.

My mother (we go round her house on Sunday for dinner) had a nightmare with the Yorkshire puddings today…they were, ironically, as flat as a pancake! 😂

Yeah I’d agree there. Lots of people have their own recipe and way of making them for either. Very similar batter in the UK too for both.

Seconding!

Krusteaz (just add water) is about 90% as good as well-made from scratch ones. 90% of the time, that's perfect for me. Gently mix, let it rest while the pan heats up for 8-10 minutes.

100%, box mixes are fool-proof and just as tasty and homemade pancakes, they're also easy to modify

Only one way to find out! haha.

I used your recipe today and they tasted great! Thanks!

@@lkchats Excellent, glad you enjoyed them. Did you have something nice on them?🥞

I thought Barry was doing to puffy ones that push the definition a bit, surprised he was the one that stayed traditional

It's hard to go wrong with that pancake ratio!

What's this now? 1-1-1?

@@SlickWillyTFCF 1 cup self-raising flour, 1 cup milk, 1 egg (and 1 tbsp sugar, 1tsp salt) - swap the flour for AP flour and you get a "crepe"

​@@SlickWillyTFCF It's from one of their older videos. The basic idea is to use the same weight of flour and milk as your eggs. So if you have cracked 100g of eggs to that you add 100g of flour and 100g of milk (with a pinch of raising agent). If you keep everything the same but use 2 part milk then you get crepe-s.

Love this, haha! How do you make yours?

I've always heard those terms used interchangeably depending on region. Is there an actual difference in preparation or ingredients?