Sep
22
Pancake Secrets
For years I wondered what made restaurant pancakes taste so good. I’ve made them at home and they never looked like pancakes. The looked like FRIED cakes. Look at this picture here for an example. The restaurant pancakes were always slightly chewy, soft, airy, and the batter was never fried. In fact they had a uniform color kind of light brownish for the crust. The crust didn’t look fried. If you use the right kind of non stick pan, you won’t need oil, just the slightest touch of Pam.
Starting with the batter, I have several secret things I do and the secret isn’t buttermilk: I add instant yeast, a little extra baking soda, and these two are so random you’d be like..that sounds weird and wrong..but yes I add some potato starch and a little bit of cottage cheese. Don’t ask me why these combination of ingredients make my pancakes taste equal to restaurant quality, but it just works. Lastly, most important, the batter’s gotta sit in the fridge overnight. You might as well not bother with pancakes if you don’t let the batter sit overnight. I have tested this batter on other human beings, and they never fail to ask me for a second batch. They wonder why it tastes so good.
I’ll have to divulge this exact recipe later on, with a full list of ingredients for you guys, thing is I don’t really measure anything but I can just feel when the batter is right, but yes I will work on getting the recipe down.
Today’s version are black truffle silver dollar pancakes.
Pancake crusts should always look like this. Uniform and brown.
Bubbly structure. Very moist and slightly chewy but still airy and not so dense.
Add caramel and some fruits..
Beautiful color and consistency! Can’t wait to try these myself.
Good to know you have tried this on other human beings! lol
I like them light & fluffy with lots of butter.
I’d love to see a scone post. My man loves scones and I find that they vary so much in texture. I like them cake-like. He likes them drier.
Interesting…I make pancakes with a variety of ingredients, but one thing that never varies is the addition of high quality beer. Fermentation is essential!
Using club soda instead of water helps keep them fluffy!
I make all my pancakes now the way this Japanese lady does: http://www.youtube.com/watch?v=11rMEA0_L8c
Not a classic pancake mix, I’m sure, but following this recipe gives me FLAWLESSLY circular and uniformly browned cakes. I was amazed the first time I made them how identically beautifully they turned out in comparison to the ones in the video. Fluffy and airy, to boot!
truffle everything
these look delicious!
Those look AWESOME. I love pancakes. The caramel sauce — MMM!
My newest pancake trick is using sprite in place of any liquid that the recipe calls for. Even with pre-made mixes, the pancakes turn out fluffy and tasty!
this looks so yummy! i want to taste.. can never get tired of pancakes.
i love to eat pancakes with sour cream.. that is probably my favorite pancake accessory
x
there is always something interesting about American pancakes! we in belgium have pancakes for supper or at b-day parties, but the thing is our pancakes are way smaller! they are as huge as the pan! so strange to see the small thicker American pancakes! we eat it with brown sugar or sirup! never with fruit! but as usual! you have made some extraordinary pancakes
i think the secret to a really good pancake is to separate the egg yolks and whites and whip the whites and fold them in the batter before cooking. also alot of butter and a good griddle.
the best pancakes i’ve had was the blueberry ones at clinton st bakery in LES. CRISPY EDGES. and unbelievable texture.
Great colour and texture! I can’t wait for you to post a recipe and method for how you achieved such superb looking pancakes!
Your pancakes look so good !
I never managed to make the same pancakes as in the USA, I think maybe the flour in Europe is different too.
I make mine with sourdough starter. And yes, it involves the same night-ahead prep, to allow time for yeast growth and bubbling. Have you ever tried culturing sourdough starter? It’s kind of like keeping a pet! A pet which allows you to produce truly tasty bread-related foods.
OMG i love you! It’s the one mystery of life that i thought i would never ever solve. I seriously cannot wait for you to put up the recipe. You’re the best! <3
I have never tried the yeast deal but I do use ricotta instead of cottage cheese, there is just something about cottage cheese I do not like. Great job, can’t wait to try your recipe.
this would go really well with some vanilla ice cream and dark chocolate sauce.
but i guess it will be too sinful for breakfast!
want to try …need the full recipe…:)))
Jesus Christ woman, why don’t you have a cooking show again? You could give Martha Stewart a run for her money.
I have the same problem. My pancakes never brown evenly. At least they taste delicious. My favorite pancake recipe involves “soured” milk. It really makes the pancakes pop!
Love <3
Now I’m hungry! And can’t wait for the recipe. Add to that, the photos are gorgeous. Thank you.
Looks really delicious!!! I can’t wait to try your recipe. Thanks for sharing.
http://www.laestetica.com.ph
woww love pancakes! I usually make breakfast! you add chocolate chips?
it’s a simple trick, but i’ve found that whipping the egg whites separately until they’re quite stiff and then folding in at the last moment is another vital secret for thick fluffy pancakes that are crispy on the outside and don’t get soggy when you drown them in syrup!