Introduction
We’re talking pancakes, the perfect pancake folks. We’ve got the tips and tricks to make the lightest and fluffiest pancakes you’ve ever had.
#pancakerecipe #pancakes #howtomakepancakes
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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
Editing: Andy Mercs
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Video
Hey y'all, looking for the lightest, fluffiest pancake you'll ever see in your life.
That's got so much great flavor, but there's a trick to it.
It's got a little honey in it.
So come on me and the big are going to flip them.
You better get ready to catch them.
Hey thank y'all for stopping by camp this week and in this quick little video.
What are we talking about the lightest fluffiest? No, not dog, pancake, you've ever seen.
That's what I'm talking about and people say everybody make a pancake well if everybody could make a pancake, why are people still going to ihop or mcdonald's and getting pancakes every morning folks, we going to save you, some gas money, give you the tips and the tricks to making the lightest fluffiest pancake you'll ever see in your life.
So let's get started when people go to making pancakes.
You know they got them aunt jemima's in the box, and I used a lot of them on ranches many years ago and then we made sourdough pancakes.
We did because sourdough was on the trail with oat cookie a long time ago and buttermilk now to folks I really prefer just a whole milk pancake.
That's to me.
It's got more flavor and it's not really got the tang of that buttermilk.
That goes with it, because I'm looking for a little sweet, but also just a little savory and we'll get to that one here in a minute, but to start off with you, gotta have some flour and people have been still getting onto me, shannon on youtube how's.
He say that.
Would he spell it for me: f, l! U r, flyer! That's what it is! So many people just reach in here.
You know and they'll get like this and bring it over here.
Well folks.
This is pretty critical.
You're actually going to see the cowboy measure flyer correctly today, because we got to have that batter to the right consistency.
So we're not going to pack nothing in here we're going to get a cup full uh-huh and then what we're going to do rake it over here like this uh-huh.
So there is one cup right there, so you're going to end up with a cup and a fourth of flour you are, and that is the correct amount to making these light and fluffy pancakes.
So to that, what are we going to do? Add some baking soda and bacon powder? Now a lot of recipes might be calling for bacon powder, but not baking soda.
Well, the two react together and when you get there with the whole milk, they just make things just pop up there get so light and fluffy.
So we're going to use two teaspoons of each one and folks, I need to know if you really be liking.
These videos give us a like give us one of them thumbs up deal so I'll know.
What's going on and we can say: hey these folks is really liking them little quick videos, maybe about breakfast or something else, and while we're speaking to breakfast, we do have a breakfast playlist that is out there.
You can watch it.
I'm going to ask you a question, though, how many of you use clapper girl, baking powder, they're, not a sponsor they're, not telling me this, but I've been using clabbergirl forever and ever, and then they make this other kind which is aluminium-free.
They do so tell me what you sort of like in baking powder I like to know what people's using out there.
So it makes it good after the flour, the baking powder and the baking soda.
We need three tablespoons of sugar make sure all your dried ingredients are mixed well and then we're going to talk about hen fruit.
Now they make eggs that come in all sizes and colors.
Yes, color! Never really minded me so much to what I was going to cook with the egg.
I do love a farm fresh egg, but you got medium eggs.
You got medium large, you got large eggs and then you have extra large eggs.
Now I really do like to use in this particular recipe, a really large egg, and I'm going to tell you a little secret if shane will come in here, because I don't want everybody to hear it.
If you got some duck eggs them things are going to make this so rich, but you can cut back to one probably because them things are great big, honking things we can't just dump them in there.
No, it won't work that way.
Crack them put them right here in this little bowl.
If you got one you take this, you just throw it out there somewhere get it mage attack.
Yep, he's gonna get it.
You can go.
The second tackle berry, hen, fruit, rooster bullet, and I want you to give him a whiskey.
So you can see we got her, beat up where it is smooth and consistent.
So now we are going to add some milk 3 4 cup of cow juice.
We got right here now.
You seen me add that sugar in there you did, but also folks, I just like a little bit of that, something to give it another sweet, but just a little bit of a different taste.
What would that be? Shannon? Stick your finger in here, you're, so sweet.
Aren't you huh a little bit of pure honey.
I like to use a pretty close to two tablespoons there and we're gonna call it like that a little bit of vanilla, I just always make sure it's not whiskey.
Whiskey wouldn't be a bad thing either in here about that much we're gonna mix all that well together and put it in the dry.
Well, as you can see there, that's sort of like a cake batter sorry, I want to leave it.
You can sort of see right there, you get it too much thinner than that.
It all runs off the pan and it's all right if you think that it's too thin that you can go back and sprinkle you just a little more flour in there and mix it up, because it's going to all depend on how big your egg was, and was you precise on the measurements there.
So let me get her stirred up again, we'll meet you right over at the fire.
Well, we broke out the stargazer.
We have and folks a very important tip, I'm going to give you right now.
I hope your kitchen is more level than mine.
We may have to hold the skillet to one way or the other, because we're a little on a slope we are now I like to try these with about a fourth of a cup after the butter has melted.
Now you could use that butter spray, but it changes the taste in them.
It does all the time we're using real butter, and it was probably like half of a tablespoon- is all it's going to take, because if you try to do this, where you're like frying and oil and everything the things cook too quick, but you need to be on pretty well low heat medium low.
As far as you want to go, get you a quarter of a cup in there make sure your subjects are ready and watching we're gonna see which way that wants to drift before I put another one in there and we might be more level than I think we are shin, so we're gonna go for broke here and add two.
So we'll see what happens here in just a second and don't be in no hurry to be trying to flip these, because the pancake itself will tell you, hey, hey down here, I'm showing you that I got all these bubbles coming up through there.
I need you to turn me over I'm hot on the other side, so we'll be able to see as these puff up a little and rise and all them bubbles begin to come up there.
Then we'll flip all right folks, you can see at the edge of them pancakes, they're, beginning to brown up just a little, and you want to let them get to where you can see them puff up in the middle pretty good.
But you can see right there on the edges.
It's probably time to flip now a trick, I'm going to show you we'll be using this to cook with, but I don't want nothing sticking to this here, spatula.
So that's what you can use that butter spray for get under that pancake and what flip it over and lookie there.
It is what I call the just right doneness, so we're gonna get this one, oh, that sort of tore up a little, but it's pretty short flipping in here in this pan.
Now people are gonna, be saying I thought you weren't supposed to use metal against metal now, folks, I wasn't in there doing this scratching on that skillet.
I just needed something that I could flip that pancake with and get it off there and be sure you don't overcook them, because they will get a little drier as they go along.
I just like to take my hand and use it as a guide to mash here to see what's happening with that dough and we're a little ways off usually takes about maybe three to four minutes on one side and about two to three on the other: oh ain't them pretty foot for breakfast supper dinner.
Whenever time you want to have them, but I had a lot of good help today and they do love some pancakes big here you go.
Buddy here comes little mage mage for his bite.
Duker.
Where are you at buddy? Come on get yours? You? You love a pancake, because it's soft, don't you what oh come on now say: can you catch nearly saved? Well, I made you little heathen I'll, get you another bite in just a minute sadie.
So I've been waiting on this and I'm going to cut it right here.
I'm going to take that out stack, there's a lot of good flavor in there get me some of that syrup.
Gonna! Do the flip flop, flip them pancakes, so smooth so light so fluffy folks, the taste that you get in there, I'm gonna tell you a secret shane cause.
You took a bite while the camera wasn't running and what did you say they're they were the best bats you've made uh-huh folks, we increased the honey just a little on this, but the honey is what stands out.
White sugar sure it is a sweetener but that honey's gonna bring it so much flavor there and it's good for you get the local grown honey in your area.
It'll be so good.
Now everything that we used in this video will be linked right down there below and, as always, I tip my hat to all our service, men and women and all the veterans that are keeping that old flag flying in camp over there.
We appreciate you wanting all we do folks.
We hope you sure do enjoy these videos on a sunday afternoon and thank you for letting us in your living room, your kitchen, wherever you might be, we never take it for granted.
You watch so god bless you each and every one get on in here and I'm gonna go.
Take you down that pancake trail so light and fluffy they'll float off the plate.
If you ain't got them there shoot.
That was wrong.
Everybody did a good job and they love pancakes so much well.
We sure thank you all for dropping by camp and we hope you enjoyed these videos and what two times a week they're coming out now sundays and wednesdays.
We appreciate you watching, spread the good news and, let's feed america with a full stomach and a smile.
FAQs
How to Make the Perfect Pancake | Light and Fluffy Pancake? ›
Summing Up How To Make Pancakes Fluffier
Be sure to sift the dry ingredients, use buttermilk or yogurt instead of milk, separate the eggs and beat the whites until stiff, use a griddle or frying pan that is preheated to the correct temperature, and rest your batter for 15 minutes.
Summing Up How To Make Pancakes Fluffier
Be sure to sift the dry ingredients, use buttermilk or yogurt instead of milk, separate the eggs and beat the whites until stiff, use a griddle or frying pan that is preheated to the correct temperature, and rest your batter for 15 minutes.
The secret to fluffy restaurant-style pancakes? Buttermilk! The acid in the buttermilk reacts to the leavening agents in the pancake batter, creating air bubbles that make the pancakes tall and fluffy. It's a simple switch that makes all the difference.
What makes pancakes fluffier water or milk? ›Does milk or water make pancakes fluffier? Milk makes pancakes fluffier. It is a thicker liquid and you want that batter to be thick rather than thin. Thin batter would make pancakes that don't rise up like they should.
Why are my pancakes flat and not fluffy? ›A flat pancake could be the result of an overly-wet batter. Add a little extra flour and see if that makes a difference. The batter should be thick enough that it drips rather than runs off the spoon—and remember, it should have some lumps still in it.
Why are IHOP pancakes so soft? ›How Does IHOP Get Its Pancakes so Fluffy? IHOP Original Buttermilk Pancakes owe their fluffiness to both baking soda and baking powder in the recipe. Baking soda and baking powder are both rising agents that release C02; however, they do it slightly differently.
Should you let pancake batter rest before cooking? ›A – If you are going to let your batter rest, leave it for at least 30 minutes in the fridge. If you've got time, leave it for longer – even overnight in the fridge. Some say that there is no point in letting the batter rest and there's certainly no harm in using it straight away. Go ahead if you're in a rush.
Is pancake batter better cold or room temp? ›Yep, by allowing the pancake batter to chill and rest for 30-45min before you start to cook, you're guaranteed a lighter pancake. So why is this? "The 'resting' allows the gluten in the flour to relax and the starch grains to swell," says cookery expert Monaz Dumasia.
Should I add egg to pancake mix? ›Add an Egg
Even if your pancake mix doesn't call for an egg, mix one into the batter. The egg will add richness to the recipe and make the end result taste like homemade pancakes. If your pancake mix already calls for an egg, try adding an extra one.
Full fat milk pancakes taste better than skimmed. I'm a skimmed milk drinker generally, but in this case I found that using full-fat milk gave the pancakes a much better flavour.
What does adding more milk do to pancakes? ›
The addition of milk or buttermilk will up the fat content of the pancake recipe and will yield more tender pancakes.
Do you cook pancakes on high or low heat? ›The ideal griddle temperature for pancakes is 375°F, or a medium setting for gas stovetop burners. Achieving the correct cooking temperature is key to making a perfect pancake. An overheated griddle will burn pancakes on the outside and undercook them on the inside.
What happens if you overmix pancake batter? ›If you over-mix, the gluten will develop from the flour in your batter, making your pancakes chewy instead of fluffy.
What ingredient makes pancakes rise or puff up? ›Pancakes and waffles typically both contain baking soda, which causes them to rise. As soon as the baking soda is combined with the wet ingredients (which contain an acidic ingredient, like often buttermilk), it starts producing carbon dioxide gas bubbles that cause the batter to rise.
Why do restaurant pancakes taste better? ›The reason pancakes taste so much better in restaurants than they do at home is that they are cooked on a professional griddle. This is how a restaurant can guarantee that the pancakes will cook evenly, which is important for keeping the flavor fresh.
How long do you wait to flip a pancake? ›Leave the pancake to cook for about 1 min or until it's just starting to pull away from the sides of the pan and is golden brown underneath. To cook the other side either flip it over or turn it with a fish slice or spatula and leave it for another 30 sec or so to finish cooking.
How do you keep homemade pancakes soft? ›Cover the pancakes with foil and pop them in the oven for about four minutes. The foil will keep them from drying out and the single layer will make sure each pancake is in contact with the hot baking pan.
Why does IHOP put pancake batter in eggs? ›The aeration in the pancake batter makes the eggs light, tender, and fluffy without adding any obvious flavor, so the egg dish is both hefty and light at the same time. Pancake batter also gives the eggs enough body and structure to hold together over the meaty, cheesy fillings.
How long should pancakes cook on each side? ›Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side.
Should water be hot or cold before going into pancake mix? ›First thing's first: whisk up your batter with cold water. Warm water prematurely heats up the batter's gluten, which can deflate fluffy pancakes before they even hit the frying pan.
Why should you only flip a pancake once? ›
Pancakes should be flipped once, and only once, during cooking. And as long as you didn't flip them too soon, you won't need to flip them any more than that. Flipping pancakes too many times causes them to deflate, losing some of that wonderful fluffy texture.
How do you tell if pancakes are done in the middle? ›Wait for the bubbles
Although super-quick to fry, patience with pancakes extends to the cooking process too. After spooning in the batter, when bubbles appear at the edges on the surface and the centre looks firm and set, this is your green light for flip time. That's it.
Ensure the pan is hot enough
When cooking your pancakes, make sure your pan is on a medium-high heat. If it isn't hot enough, your pancake won't release from the bottom and risks falling apart when it's time to toss. Most importantly, this ensures that your pancake cooks evenly and with a nice golden colour finish.
You can't get buttery soft pancakes without the butter. Melted butter rounds out the texture of pancakes by adding just the right amount of fat to keep the stacks rich and moist.
Why add melted butter to pancake batter? ›Fat (melted butter) makes the pancakes rich and moist.
Adding too much fat will make them seem more like pound cake; they'll have smaller bubbles and won't rise as much. On the other hand, too little fat will make them dry and crispy—almost cracker-like.
1. Use Milk/ Alternative Milk Instead Of Water. Even though the mix may call for water, you can easily substitute that for an alternative milk (I like oat milk). You may have to add a dash more due to the difference in consistency, but it'll taste so much better!
How many eggs should I add to 2 cups of pancake mix? ›Combine 2 cups Aunt Jemima mix, 1-1/2 cups milk, 2 eggs and 1/3 cup oil; stir until large lumps disappear. For best results, allow batter to rest 4-5 minutes before baking. Pour desired amount of batter into lightly greased waffle iron.
What can I add to pancake mix to make it taste better? ›If your box pancake mix is resulting in bland pancakes, simply add in some Vanilla or Almond Extract. It's amazing what a little vanilla can do. For an extra kick of flavor, I recommend cinnamon, all spice, or pumpkin spice. Or add in a little zest from your favorite citrus for a refreshing twist.
Is it better to make pancakes with milk or buttermilk? ›The buttermilk helps to make the pancake more tender, moist, thick, and fluffy while adding richness and a slight tang. If you find you don't like the taste buttermilk gives, regular milk creates a nice subtle flavor that compliments any topping.
What type of flour is best for pancakes? ›What Type of Flour is Used in Pancakes? All-purpose flour (APV) is the most commonly used flour for pancakes. By using APV in your recipe, your pancakes will neither be too dense nor too airy.
How much oil do you put in a pan for pancakes? ›
Preheat a large fry pan on medium heat for about one minute. Once the pan is hot, add 1 ½ tablespoons of vegetable oil. You could use butter, but butter burns more quickly than vegetable oil so it can get a bit tricky if your pan gets too hot.
How long can pancake batter sit? ›Standard pancake batter (made from flour, milk and eggs) should last for between two to four days when stored in the refrigerator, depending on the expiry date listed on your milk and eggs.
What does butter do in pancakes? ›Salt: A pinch of salt will enhance the overall flavor without making your pancakes taste salty. Milk and butter: Milk and butter add moisture and richness to the pancakes. Egg: A whole egg lends even more moisture. Plus, it helps bind the pancake batter together.
What does sugar do for pancakes? ›Sugar contributes sweetness, tenderizes the batter and helps hold the moisture. Sugar may also contribute to the browning of the pancake, which adds flavor and eye-appeal.
How long to cook pancakes in at what temperature? ›Pour your pancake batter into a large baking sheet with tall rimmed edges or a jelly roll pan. Bake in a 425 degrees F oven for 10-15 minutes until completely cooked and golden brown on top.
What are 3 things that are discouraged when making pancakes? ›- You're overmixing the batter. ...
- You ignore the heat during cooking. ...
- You're using the inappropriate utensils. ...
- You've been using the wrong pan. ...
- You're cooking too many pancakes at once. ...
- You flip your pancakes too soon. ...
- You don't use salt or sugar.
- Use a fresh leavening agent. ...
- Instead of all-purpose flour, use cake flour. ...
- Sift the dry ingredients. ...
- Add carbonated water. ...
- Incorporate mayonnaise into the batter. ...
- Mix with a balloon whisk. ...
- Don't overmix the batter. ...
- If using baking powder, add a bit of lemon juice.
The chemicals in the baking powder react when combined with liquid, which triggers an initial release of gas. This first release happens slowly. A second, bigger burst of gas occurs when the batter is heated. Heat produces a quick burst of bubbles, and that's what really gives pancakes their fluffiness.
What is the simple addition that will give you lighter fluffier pancakes? ›For fluffier pancakes, use buttermilk. The acidity of buttermilk helps to tenderize the gluten in the flour, which results in fluffier pancakes. If you don't have buttermilk, whole milk will give the pancakes a richer flavor, while skim milk will give them a lighter and fluffier feel.
What makes pancakes fluffy baking powder or baking soda? ›Baking powder, like baking soda, is a chemical leavening agent made with sodium bicarbonate (aka baking soda) plus a weak acid, such as potassium bitartrate. Baking soda is essential for baked goods, but baking powder is really what makes pancakes and biscuits rise and become so super fluffy.
What is the most important ingredient in pancakes? ›
Flour is the main ingredient to any pancake. It provides the structure. Different types of flours alter the structure because some flours absorb more moisture or create more gluten (which binds the structure together) than others.
What does egg do in a pancake? ›Eggs help foods to rise, leaven or puff up, making them have a light and airy texture. Eggs add color and richness in flavor. The egg yolk helps for a golden brown appearance: this is especially noticeable in pancakes.
What happens if you overbeat pancake batter? ›Stir your batter until the dry and wet ingredients are just incorporated. That means mixing until the flour streaks have disappeared, but leaving the pesky lumps. If you over-mix, the gluten will develop from the flour in your batter, making your pancakes chewy instead of fluffy.
How long should you let pancake batter sit? ›A – If you are going to let your batter rest, leave it for at least 30 minutes in the fridge. If you've got time, leave it for longer – even overnight in the fridge. Some say that there is no point in letting the batter rest and there's certainly no harm in using it straight away. Go ahead if you're in a rush.