How to Lose Weight Fast Without Dieting - 3 Simple Tips

There's a lot more lactic acid in this butter milk than there is in like your regular whole milk .

We want a little bit of baking soda in there because it is a base to react with the acid when these two things come in contact .

That's what gives it air lightness , bounciness , fluffiness , right ?

So these two things play well together and that's basically that sat on that love .

I'm gonna get my dry ingredients mixed up .

I'm just gonna replace a little bit of that quantity that two teaspoons of baking powder and replace a little bit of it with baking soda .

So a half teaspoon there , a little mix .

So I think that for the last recipe when I did just milk , I did a cup and a half , I'll keep a little bit of this to the side because I may want to add a little bit more just depending because that is thicker than our milk .

I'm not getting as many bubbles because these are so thick even though they are thicker , they still only needed like a minute on the other side .

But wow , look at all that steam it's like , I'm brewing a potion .

This is so fluffy and light and airy and it's got more flavor to it because that buttermilk has a little bit of a tang , but it's not reading like tangier .

Now I'm gonna cook off the ones where I added a little bit more butter milk to thin out the batter .

A little bit right off the bat .

I can tell that these are like a little bit easier to manage from a scooping or like ladling perspective .

Also , like if you're adding a little bit more liquid , you get more pancakes .

I mean , that's like important , I guess .

So these are starting to bubble , which is good .

They've been on here for probably about two minutes .

Wow .

The first go round , it looked like sourdough starter , which was just kind of like a little too thick .

This one , I added a little bit more milk to thin it out and it looked like pancake batter thicker than cake batter .

It doesn't have that much of a difference in the , from the previous one in terms of flavor , like it tastes just as good .

It is a little bit more custardy on the inside , what it lacks in being as fluffy as the previous ones it makes up for in the texture .

I really like that .

It really is kind of astounding how much that buttermilk is doing .

So you may be saying these are everyday pancakes .

I don't always have buttermilk on hand .

Well , my dear friend , there's a couple of things that you could do .

I have my same quantity of milk here and I'm just gonna add about a tablespoon of lemon juice .

If you don't have lemons , you could also use white vine .

If you don't feel hungry at meal time , that means you have consumed too much , you know , in your previous meal .

So you should always feel right to eat after 3 to 4 hours .

So remember to eat every 3 to 4 hours .

If you're not feeling hungry after four hours , eat half the meal that you know you're supposed to eat .

And if you're not hungry after you know , over the next four hours , it quarter that meal .

But the key is you need to eat in order to stabilize your blood sugar level .

And also another important point to remember is that , you know , meals and snacks are the same .

So basically what this means is that you can have your breakfast during lunchtime , you can have your lunch meal during breakfast time , you know , you can mix them or you can have your dinner during lunch time .

It doesn't matter .

There's no such thing as there's no such thing like you know , I need to have this for breakfast that for lunch .

No , as long as you're eating , you know , 3 to 4 every 3 to 4 hours and eating in the right portion , it doesn't matter when you eat one meal .

Alright .

So the second point is nutrients ratio per meal .

You let it sit undisturbed for about 10 minutes .

5 to 10 minutes , acid in this reacts with the like proteins and the acid in that and it kind of seizes up a little bit .

It'll give it the tang that you get in buttermilk and it'll also thicken it up and give it a little bit more texture .

Another thing that you could do is you can mix whole milk with another kind of form of cultured dairy like a sour cream or a full fat Greek yogurt in order to attain the similar taste and similar qualities of buttermilk .

That's buttermilk 101 for everybody .

My next science experiment with this recipe is going to be whipping the whites to stiff peaks and then incorporating those into the pancake batter .

Interesting .

Wow .

So , I don't have any of those pockets of flour that I've been on about for this whole entire time .

I have these pockets of like egg white and these still look very fluffy .

Oh , that looks nice .

Wow .

A slippery little sucker .

Oh my God .

Oh , that was a good one .

All right .

Wow .

I mean , yeah , these are springy much springier than the other ones .

I'm gonna just go ahead and stack them .

I mean , these got , they've got some jiggle in the middle .

These are like super light , super fluffy .

Mhm .

It's got a lot of those great , like , hallmarks of the buttermilk pancakes and how fluffy they are .

I was worried that the texture in the middle wouldn't be as like moist or like custardy , but they're still very nice and moist on the inside , taking the minute and a half extra to like , separate and then whip changes the texture , almost , not completely but like it gives it so much more .

But I think that that's a great thing , especially if you don't have butter milk but still like a very fluffy pancake .

I think that what I wanna try now is because I like the flavor of the buttermilk and I like the texture of that .

I kind of wanna try both of them together and see what that gives me just to see , just to see .

So I'm just going to proceed as I've done with all the other recipes .

Mixy max .

Now remember in the buttermilk test , I ended up adding more buttermilk , which I thought was optimal .

La , la , la , la la .

So as I did before , I'm gonna start to incorporate maybe a quarter of this volume into here .

Something to just kind of get it started lighten it up a little bit .

I don't know .

There's just something about the lift created in both the egg white version and the buttermilk version .

Like those were just much more active pancakes .

And this I feel like is gonna be the most active because we're doing two activation exercises .

That's kind of a , a beautiful pancake .

See , I'm just so impatient but , oh , this is ready .

Oh , I'm like , not mad at those little spurts , but that looks nice .

Oh , yeah .

Like this is definitely the fluffiest .

That's like the tallest building in North America .

Oh , my .

Wow .