Do you want some pancakes ?
Welcome to another episode of Pie's Lockdown Kitchen .
Yes , it appears we are still social distancing , so still at home .
So I thought that since many of us are not going to work , not going to school , um , we're staying at home , many of us are not having to get up so early .
Have a little bit more time .
So I thought I would share with you a breakfast recipe now that we have time to make a leisurely breakfast .
So I'm gonna share with you my ultimate pancake recipe .
It's the best pancake recipe I've ever had .
Like , I've never had another pancake that I go to like restaurants , brunch places .
That's better than this .
I know that's saying a lot , but trust me , it's so good .
In fact that it's one of the few recipes that I have pinned permanently to my refrigerator .
So , and this is a recipe right here .
I've been making it for years and years and years .
It has never failed me .
It's so good that I named it Epic Pancake .
The original recipe calls for all purpose flour , which is really hard to come by these days there's a big shortage .
So I'm gonna do half all purpose flour and half cake flour , which I have done before .
And it makes for a super light and fluffy pancakes because of the cake flour .
So I think I'll just stick with that .
This is all the flour I have left now .
And so fy , I , when I measure flour , what I do is I just , if it's been sitting in the bag , it can be quite compacted .
So I use my measuring cup to fluff it up and then I scoop .
So just use a straight edge and grape .
If I were to only do all all purpose flour , I would not sift it .
But because I'm doing half cake flour , half all purpose flour .
I am going to sift it because cake flour gets a lot clumpier .
There we go .
One teaspoon of baking powder and I use this sort of paper edge here as my straight edge .
It causes enough and one teaspoon of baking soda , half a teaspoon of salt and then we'll sift all that together .
So this part , if I know I'm gonna have breakfast , a pancake breakfast , I do this part the night before because I wanna make sure in the morning there is the least amount of things possible that I have to do .
See all these clumps .
That's all cake flour .
That's why you sift .
If you're using all all purpose , just whisk , use a whisk to mix everything together , then you don't need to sift anything .
That's our dry ingredients .
That's it .
Pretty straightforward wet ingredients .
So , in the original recipe , it says two cups of buttermilk .
I do not want to use buttermilk because I have to buy a liter of butter milk and then I end up with half a liter left and I never know what to do with it .
I don't really want to make any more pancakes .
So I just like , forget it .
We're not doing buttermilk .
We're just gonna do whole milk yogurt .
Whole milk yogurt tastes a lot better than fat free yogurt , one cup of milk .
And I drink lactose free milk .
So that's all we're using .
You can use whatever milk you have but not skim milk .
Well , I guess if you're gonna use skim milk , you just wanna up the butter a little bit .
Got vanilla , just one teaspoon .
We're just gonna , oh , that's way more than one teaspoon .
But that's OK .
The key to this recipe is you wanna separate the yolk and the white so that you can whip the white into a meringue .
Let's see if I can do this without breaking my yolk and that whipped egg white right there is gonna be the key to the wonderful fluffiness of this pancake .
This pancake is super fluffy .
There you go .
So the yolks go in with the milk whisk that together .
And this , by the way , this meaty whisk was my wedding favor .
So butter .
You're gonna need three tablespoons and a tip for butter is measuring butter by the tablespoon is kind of annoying .
So , if you know how much that weighs , so , one tablespoon of butter is about 15 g .
You can just weigh it and it's so much easier to weigh butter than it is to measure volumes of butter .
Oh , that's exactly one tablespoon .
There's butter .
I'm just gonna get that in the microwave and the butter goes in and because my ingredients are cold , I wanna pour the butter in and as I whisk so that um it doesn't because the butter is gonna solidify it back up .
So it doesn't solidify back up into like a big chunk .
Then it's got little bits of butter spread throughout .
That's it .
So that's that .
So you can even do this part .
Um , ahead of time .
Just mix everything together .
Leave the egg wise , you know , it lets in the fridge .
This will sit in the fridge , do it the night before .
Have that mixed together .
And then in the morning it's just combining different things .
I got buttermilk yolks , vanilla , melted butter .
So for the egg whites , we're gonna make a simple meringue .
So you wanna make sure your bowl isn't greasy .
Your hands weren't greasy when you were separating the eggs because uh any extra grease will prevent it from reaching its full potential .
Well , fingers crossed for this .
I don't know what's going on , but in the past like few times I've tried to whip up a meringue .
I have failed .
So I don't know if it's the eggs Costco eggs , um , or is it like some , like my mojo my hands ?
I don't , I don't know .
And let's also hope that the baby will not wake up .
Once it's foamy , I'm just gonna gradually add in , um , sugar , which is gonna be a total of three tablespoons .
So here it is .
So you want like a soft peak .
So you lift your whisk and you know , like you've got like a , a peak that doesn't slobber everywhere , but it's got a little bit of a bend to it right here one more time .
Ok , thank goodness I was really nervous .
Does that ever happen to you ?
Like something works and works and works and works and all of a sudden it just stops working and you're like , what did I do ?
So now always wet into dry .
So all your wet ingredients go in there .
So with pancakes , you don't want to over mix the batter because it'll get tough gluten will develop too much .
But because we're using half cake flour , you don't have to worry about that too much .
You still don't wanna overmix it , but I'm just saying you've got a lot more wiggle room so you just wanna stir until there's no more dry flour .
So a rubber spat is good , but lumps are OK .
And now the meringue .
So you wanna go in first with just about a third of it just to , and you can just mix this in quickly just to lighten up the batter .
So that when you put in the rest of the meringue , it doesn't get deflated by the weight of the batter .
So this one is , the sacrifice was sacrificing this little bit of meringue so it can help take one for the team , take one for the team .
There you go .
So now the batter is a lot lighter .
We can go in with the rest of the meringue .
Oh Yes .
Look at this .
It looks like marshmallow fluff .
So now here we go .
Here's my folding technique .
I turn the bowl , I don't turn the spatula like the spatula basically is doing the same thing over and over again , flipping from the bottom and I just turned the ball .
I find it's a lot more systematic .
You get it done a lot quicker than if you were just kind of haphazardly fold and flip and do all that stuff .
There we go .
Look at this .
It's already so fluffy .
Oh , there we go .
I'm gonna do one more flip just to get rid of that final streak and then we are done .
So I'm gonna go cook the pancakes .
Now the baby is still sleeping , yay uh stuff to put in pancakes .
You can do chocolate chip , you can do blueberries , bananas , whatever you want .
I don't like to put things in the pancake .
I prefer to put them on top of the pancake .
It looks better than you don't have to like deal with the , the fussiness of distributing ingredients and all that stuff , but you can put whatever you want in here .
Ok , let's cook this up .
But a third of a cup of batter per piece .
Look how fluffy that is .
Oh my God .
This is gonna be the best pancake .
Just a quick note because the batter is so fluffy .
You know how like conventional pancake knowledge says , will you wait till the pancake has a lot of bubbles on top before you flip it , those bubbles .
It's not gonna quite show up the same way in these because it's such a fluffy batter .
Um So what I say go by is just take a peek underside at the color and I mean , you see that it just started to look like it said a bit , but take a peek on the underside and see what it looks like and go with that instead .
I think that looks good .
Now , the trick is how do I flip these without getting them on top of the other two pieces ?
Damn it .
There we go .
It's a little light .
So the first piece it's always uneven .
That is because the pooling butter makes that uneven .
That's why the first round never looks as good .
And once you have sort of like absorbed all the pulling butter and even out the grease on the pan , then you'll get a nicer , more even surface .
Ok , let's go .
Oh , ok .
You gotta get the skirt out of the way .
But two pancakes per batch is just way too inefficient .
Look at these .
Look how perfect they look .
Smells good .
I don't think that was too much vanilla after all .
Let me show you how I like to eat my pancakes .
First and foremost is um , I don't drizzle syrup onto my pancake because I don't like how it soaks into the pancake unevenly .
So you get like a spot with a lot of syrup and then I swap and a lot of so I dip .
So I have a little uh bowl of pure Canadian , of course maple syrup that I will use to dip .
And then instead of whipped cream , I like yogurt .
I really like that tang .
Um It makes it more refreshing .
So this is my new favorite kitchen tool .
This is a butter croc .
One of my pet peeves is trying to spread cold butter onto toast and things .
So my favorite way is to keep room temperature butter in this croc and the way it works is there's water in this bowl and then um , it just kind of keeps your butter fresh in there because the water prevents the butter from going bad for several weeks , like 33 weeks , at least .
So there you go , you get nice soft butter .
I just hate it so much when restaurants give you cold butter for your bread .
So first I wanna like tear it for you just so you can see how fluffy this is .
Excuse my hands .
But it's the only way to show maximum fluffiness is by tearing it with your hands .
Oh , look at this .
Look at that .
Yes , that is all worth it from whipping all those egg whites .
Just look .
So I'll do like a little dip and then a little slab of yogurt on top .
Just a little .
Mm man .
Like I've made this recipe so countless of times and I surprise myself every time .
How good is it ?
It is .
Especially when I started using cake flour , half cake flour and it's like whoa , this is like next level fluffiness .
The egg whites and the cake flour makes it so much lighter .
It's almost like eating cake but not because it is a little more sturdy than cake .
But it's got that like light and air of a cake and it doesn't weigh you down .
And now I wanna know if my baby will like this pancake .
Do you want some pancakes ?
So yummy ?
Me , my mom .
Um mm .
Aye , aye , aye .
Come here .