Maybe Fluffy Pancakes Aren’t Your Thing?

Fluffy isn’t the only thing that matters when it comes to pancakes. Syrup absorption, texture, mouthfeel all play a part in how a pancake eats. In today’s video, I tweak my favourite pancake recipe to suit my taste and show you how you can tailor the recipe to suit yours. So, did you find your pancake recipe? Let me know in the comments below.

Also, if you didn’t already know, you can now listen to my video in Spanish. Simply select the Spanish audio option in the settings while watching.

RECIPE: https://www.andy-cooks.com/blogs/reci...

MY COOKBOOK: https://bit.ly/3WVoXAN

Pancakes

Ingredients
360g (12 ½ oz) flour
40g (1 ½ oz) caster sugar
10g (2 tsp) baking powder
6g (1 tsp) bicarbonate of soda
salt, to taste
675ml (23 fl oz) buttermilk
220ml (7 ½ fl oz) milk
3 eggs
75g (2 ¾ oz) unsalted butter, melted

Method
1. In a bowl, add the flour, sugar, baking powder, bicarbonate of soda, and salt. Whisk and set aside.
2. In another bowl, add the buttermilk, milk, eggs, and melted butter. Whisk well.
3. Add the wet ingredients to the dry ingredients and mix until just combined. Some small lumps are fine; you don't want to overmix the batter.
4. Place a pan over medium heat and lightly grease it. Using a paper towel, wipe off any excess.
5. Ladle one pancake at a time into the pan, cooking for 5-6 minutes on the first side. When the top stops looking shiny, it's time to flip. Cook for a further 2-3 minutes, then serve stacked high.

If you want fluffier pancakes:

Method
1. In a bowl, add the flour, sugar, baking powder, bicarbonate of soda, and salt. Whisk and set aside.
2. In another bowl, add the buttermilk, milk, egg yolks, and melted butter. Whisk well.
3. Add the egg whites to a third bowl and whisk until you have soft peaks.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Some small lumps are fine; you don't want to overmix the batter. Then, fold through the whisked egg whites.
5. Place a pan over medium heat and lightly grease it. Using a paper towel, wipe off any excess.
6. Ladle one pancake at a time into the pan, cooking for 5-6 minutes on the first side. When the top stops looking shiny, it's time to flip. Cook for a further 2-3 minutes, then serve stacked high.

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Director, Chef and Host: Andy
Videographer, Editor: Mitch Henderson
Production Manager: Dazz Braeckmans
Editor: Caleb Dawkins