FLUFFY Pancakes Recipe

Summary

In this episode of Preppy Kitchen, John Kanell walks viewers through making the fluffiest buttermilk pancakes, perfect for a morning treat. He shares tips for achieving the best results, such as using room temperature ingredients, not over-mixing the batter, and how to carefully cook and flip the pancakes for the ideal fluffy texture. With a humorous touch, he also manages kids in the background while demonstrating his cooking process. The episode wraps up with John enjoying his fluffy pancakes topped with butter and maple syrup, inviting viewers to try the recipe and share their experiences.

Takeaways

• 🥞 John Kanell from Preppy Kitchen is making fluffy buttermilk pancakes.
• 🧑‍🍳 He uses 160g (1 1/3 cups) of all-purpose flour, 1 teaspoon of salt, 2 tablespoons of sugar, and 1 tablespoon of baking powder for the dry ingredients.
• 🧈 For the wet ingredients, he combines 1 cup of buttermilk, 2 teaspoons of vanilla extract, 1 egg, and 4 tablespoons of melted butter.
• 🍶 If buttermilk isn’t available, John suggests checking his blog for substitutions.
• ⚡ It's important to use room temperature ingredients or warm them in the microwave to enhance the texture of the pancakes.
• 🍳 Pancakes should be mixed until just combined to avoid over-activating the gluten, which would make them dense.
• 🍯 He recommends buttering the pan before cooking for the best results and to prevent sticking.
• 🥄 Smaller pancakes are made for kids, while bigger ones are made for adults, requiring careful flipping to keep them fluffy.
• 🔥 When making larger pancakes, John advises lowering the heat to avoid burning the outside while undercooking the inside.
• 🍁 The pancakes are perfectly sweet with a hint of salt, and taste best with butter and real maple syrup.

Q & A

What is the main dish being prepared in the video?

The main dish being prepared is fluffy buttermilk pancakes.

What are the dry ingredients used for the pancake batter?

The dry ingredients are 1 and 1/3 cups of all-purpose flour, 1 teaspoon of salt, 2 tablespoons of sugar, and 1 tablespoon of baking powder.

What is the purpose of sifting the dry ingredients?

Sifting the dry ingredients helps to evenly distribute them and create a lighter texture, similar to making a 'little baby cake.'

What can be used as a substitute for buttermilk if it is not available?

John Kanell suggests visiting his blog post for tips and tricks on buttermilk substitutions, though he does not specify the substitutes in the video.

Why is it recommended to use room temperature ingredients for the recipe?

Room temperature ingredients make a huge difference in the consistency of the batter, though John acknowledges that people may have cold ingredients when they first wake up.

What is the recommended method for melting butter in this recipe?

John recommends microwaving butter on 50% power in short bursts to avoid a butter explosion caused by the water content in the butter steaming up.

Why should you avoid overmixing the pancake batter?

Overmixing the batter can result in a dense, bready texture due to the activation of gluten, which can also cause the pancakes to shrink.

How can you tell when a pancake is ready to be flipped?

Normally, bubbles form on the surface, but in this recipe, the batter is already very bubbly. Instead, John suggests carefully lifting a corner of the pancake to check for doneness.

What should be done differently when making larger pancakes for adults?

For larger pancakes, use about half a cup of batter and lower the heat to avoid burning the outside while the inside remains undercooked.

What is John’s tip for ensuring kids enjoy their breakfast without overindulging?

John suggests giving kids a balance of something healthy (like oatmeal) and something indulgent (like pancakes) and advises not to give the indulgent part first.