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Pancakes 201: Extra-fluffy, berry, chocolate and swirl recipes

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Channel: Adam Ragusea
Categories: Cooking   |   Fine Arts  
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Thanks to CuriosityStream for sponsoring this video! For unlimited access to the worlds top documentaries and nonfiction series, enter the promo code ragusea when prompted and your membership is completely free for the first month: http://go.thoughtleaders.io/1862920200716

My Pancakes 101 video: https://youtu.be/IY5ykPd3coo

***EXTRA-FLUFFY BUTTERMILK PANCAKES RECIPE***

2 tbsp (30g) butter
2 tbsp (30g) sugar
1 egg
2 tsp (5 ml) vanilla
1 3/4 cups (400 ml) milk or buttermilk
1 tsp (6g) salt
1 heaped tbsp (16g) baking powder
1 tsp (4g) baking soda (use only if you're using buttermilk, and even then, skip it if you like the acidity)
1.5-2.5 cups (200-300g) cake flour

Melt the butter without getting it too hot and mix in the sugar. Separate the egg and mix the yolk into the butter and sugar. Put the white in a large bowl, beat it to soft peaks, and set aside.

Into the butter/sugar/yolk, mix the vanilla, milk/buttermilk, salt and baking powder/soda. Start mixing in a conservative amount of flour, then keep mixing until you get a texture a little beyond the thickness you want. The thicker the batter, the thicker the pancake, and remember that the egg white will thin the mixture somewhat. Be sure to not over-mix the batter should be full of small lumps. Transfer the batter to the bowl with the egg white, and gently fold in the white until incorporated.

Heat your cooking surface of choice to moderate heat. If using teflon, you can leave the surface ungreased this will get you a very even color. Alternatively, you can grease with butter. Scoop in the batter with a measuring cup to get a round shape.

When there are lots of bubbles on the surface, flip the pancakes and cook until they look cooked, then cook them another minute before removing to a cooling rack.

***CHOCOLATE PANCAKES RECIPE***

2 tbsp (30g) butter
4 tbsp (60g) sugar
1 egg
1/2 cup (50g) cocoa powder (I prefer Dutch)
2 tsp (5 ml) vanilla
1 3/4 cups (400 ml) milk or buttermilk
1 tsp (6g) salt
1 heaped tbsp (16g) baking powder
1 tsp (4g) baking soda (use only if you're using buttermilk, and even then, skip it if you like the acidity)
1-2 cups (150-250g) cake flour

Melt the butter without getting it too hot and mix in the sugar. Separate the egg and mix the yolk into the butter and sugar. Put the white in a large bowl, beat it to soft peaks, and set aside.

Into the butter/sugar/yolk, mix the cocoa powder as well as you can, then start mixing in the milk/buttermilk in small doses, mixing vigorously to get the cocoa smooth. Mix the vanilla, salt and baking powder/soda.

Start mixing in a conservative amount of flour, then keep mixing until you get a texture a little beyond the thickness you want. The thicker the batter, the thicker the pancake, and remember that the egg white will thin the mixture somewhat. Be sure to not over-mix the batter should be full of small lumps. Transfer the batter to the bowl with the egg white, and gently fold in the white until incorporated.

Heat your cooking surface of choice to moderate heat. If using teflon, you can leave the surface ungreased this will get you a very even color. Alternatively, you can grease with butter. Scoop in the batter with a measuring cup to get a round shape.

When there are lots of bubbles on the surface, flip the pancakes and cook until they look cooked, then cook them another minute before removing to a cooling rack.

***RASPBERRY SYRUP RECIPCE***

Take some raspberries (at least 6 oz / 170 g for a batch of pancakes) and put them in a little pot with a splash of water. Boil them until they just start to fall apart, strain and discard the seeds/pulp. Return the juice to the pan and boil it with a roughly equal quantity of sugar until it just goes syrupy bubbles stack on top of themselves and your spoon leaves trails in the pan. If it thickens to much when it cools down, you can dilute it with water, or you can warm it back up again in the microwave.

***CARAMEL SAUCE RECIPE***

Take some sugar (about 1/2 cup / 100g for one batch of pancakes) and put it in a little pot with a splash of water. Turn the heat on medium-high and stir until the sugar is dissolved and it starts to boil. Stop stirring and let the syrup boil until it goes amber. Turn off the heat and and VERY CAREFULLY stir in roughly equal amount of cream (or 1 part butter to 2 parts milk), a little bit at a time. (If you dump it all in at once, it will explode.) Season with lots of salt to taste.

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