Name: How To Make the Fluffiest and Crispiest Pancakes
Uploaded: 2020-02-25T09:30:40.000Z
Duration: 7 min 54 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

Relative clauses (Restrictive vs. nonrestrictive)

something that chefs don't admit that often

You get to yell at people, throw spatulas in the dish pit,

talk shit about guests who order eggs over-easy

and you think, like, I could, but I can't.

Hi. I'm Jake from Chez Ma Tante and Le Crocodile,

I'm going to start off by making clarified butter,

where the milk solids have separated from the fat.

The pancakes also have clarified butter mixed into the batter,

so I'm going to melt our clarified butter.

I'm just going to use my hands, 'cause whatever.

Another thing that makes this recipe special

The original recipe comes from a book called "How America Eats."

It's under the name Bittydick's Pancakes.

I did a little bit of research and ended up

with that Bittydick's recipe that we then changed

to be fluffier and crispier and brighter.

It's more important that you would think,

I have an ex-girlfriend who hated lemon in pancakes,

When we started making our pancakes, she said,

"Just tell me that you didn't put any lemon in it."

which is something that you do when you're making cookies

I just like to make sure that as I'm incorporating things

Something that I think is really important

is kind of activating your baking powder,

Once I've kind of whisked out all the clumps

I think we started out making probably 4 quarts of pancakes,

like, over 100 quarts of pancake batter in a week.

You can absolutely make it ahead of time.

I'm going to start incorporating flour little by little

It is okay, though, to have clumps in your pancake batter.

If you whip it too hard, you'll whip out a lot of the air.

So, like, all of the work that the baking powder is doing

will kind of be negated by whisking too hard.

we would go to a Mexican diner basically,

and we'd eat pancakes and chili rellenos,

which surprisingly go really well together.

and they were, like, black, almost burnt.

So when we set out to make pancakes originally,

the idea was that they would also be, like, almost charred,

I think, complexity that people are probably a little nervous

Like, everyone wants, like, golden-brown everything,

to stir it up a little bit with dark pancakes.

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How To Make the Fluffiest and Crispiest Pancakes

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