Japanese FLUFFY PANCAKES Recipe Taste Test

These #fluffypancakes are thicc -- stack them high for a pancake breakfast that's more cake than pan! 🥞 Here's how to make them. New videos every Thursday and Saturday 8 pm EST.

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150 g. buttermilk
1 egg yolk
25 g. butter, melted

1/4 t. baking soda
1/2 t. baking powder
1 t. vanilla extract
pinch of salt
125 g flour

3 egg whites
1/4 t. cream of tartar
30 g. sugar

maple syrup
strawberries and mint

My recipe is adapted from:

This video is NOT sponsored. Just making pancakes. 🥞

[eatmarth]

the first pancake is usually a sacrifice to the pancake gods

[Duncan_Idaho_Potato]

Pancakes are like pizza: when they're good, they're REEEAAALLLY good but when they're bad... they're still kinda good. ;)

[johnkominar]

French meringue—sometimes referred to as "ordinary"—is the most basic of the trio and the least stable until baked. Egg whites are beaten until they coagulate and form soft peaks, at which point sugar is slowly incorporated until the mixture has attained full volume; is soft, airy, and light; and stands at attention when the whip is lifted. French meringue is customarily spooned or piped into different forms, including dessert shells (such as vacherins) and cake layers (as in a dacquoise), and baked, later to be topped with fruit, mousse, or whipped cream. It is also often folded into batters (for lady fingers, sponge cakes, soufflés, and the like) and baked.

Swiss meringue is prepared by gently beating egg whites and sugar in a pan that sits above boiling water, without touching it. When the mixture reaches 120 to 130 degrees Fahrenheit and the sugar is completely dissolved, the mixture is pulled off the heat and beaten vigorously to increase and attain full volume and then at a lower speed until cool and very stiff. Swiss meringue is smoother, silkier, and somewhat denser than French meringue and is often used as a base for buttercream frostings.

Italian meringue (shown below) is made by drizzling 240-degree Fahrenheit sugar syrup into whites that have already been whipped to hold firm peaks. Whipping continues until the meringue is fully voluminous, satiny, stiff, and cool. Italian meringue is often used to frost cakes (alone or as a base for buttercream frostings), to top filled pies, or to lighten ice creams, sorbets, and mousses.

[Bluuplanet]

For at least 25 years, I thought pancakes upset my stomach and I didn't eat them. Then, one morning when I was extremely hungry I tried them again, this time with real Maple Syrup. I didn't get an upset stomach. With some experimentation, I figured out I didn't have a problem with pancakes at all. The problem was with corn syrup and I have no problem with Maple syrup. So, now I eat them. And when I go to a restaurant for breakfast, I take my own little bottle of Syrup.

[thatweirdgirl]

I love that you show your fails. Keeps it very realistic with expectations.

[danmccarthy]

Does anyone else run a little Emmy marathon before bed because she's so relaxing to watch?

[CanuckJim]

We had them in Tokyo and I think you're right-on about the beaten egg whites - your recipe sounds perfect but when they made ours the batter was very VERY stiff - despite being light when the chef scooped it out of the bowl the batter held its shape like a scoop of ice-cream! He had to flatten the top before covering it on the grill with a domed lid to hold in the heat.

[leahkennedy]

I love that when you make a mistake you don't edit it out. Teaches us to keep trying, and that there is hope.

[alexmason]

"but they are thiiick" lol i love her..

[msrjjon]

Emmy, did you play the sexy music while poring the syrup? I see you girl. 😉

[VanRocCarMor]

I've watched every Emmy video and this is the first time I've ever changed my dinner plans. I want Denny's now.

[aaronw]

I would love to see Emmy make Pupusas. Especially with loroco, beans, and cheese.

[JustAnotherBuckyLover]

You're right about the meringues. French is with dry sugar (I've sometimes seen people warm the sugar in the oven without melting it before using it to make meringues too), Italian is with a sugar syrup, and swiss is whipped up over hot water.

Also buttermilk was traditionally the liquid left after making butter (hence the name) left to ferment naturally. Now, though, they make it from skimmed milk and artificially add a culture, in the same way they do with yoghurt. So you could use unsweeetened, unflavoured yoghurt in place of buttermilk if you don't have it as well.

[elainemarie]

My favorite pancakes?
When I lived in Sedona, Arizona, a local restaurant served Hopi blue corn flapjacks with prickly pear cactus syrup. Yum yum yum.

[MishyTaka]

Emmy, please try to make homemade mozzarella cheese!!

[Anonymous-iqfu]

Emmy these are the three types of meringues. Italian meringue needs a hot sugar syrup. Swiss meringue need heat to disolve the sugar
French is just sugar

[dilekk]

I love how you include the fails to encourage people to try again if they fail at first.

[samanthaevans]

I can't eat pancakes anymore. my dad used to cook pancakes when I was a kid and we used to eat them with peanut butter and syrup. then he passed away in 2007. about a year after he died I went to IHOP and ordered pancakes and I took one bite and I bursted into tears in the restaurant. I couldn't eat them. I know it's a mental thing, but unfortunatly I can't eat pancakes anymore.

[TheScratchingKiwi]

When it comes to epic fearless cooking fails, Emmy totally rocks it.
You are so brave!

[johnkominar]

Buttermilk is a dairy drink.
Originally, buttermilk was the liquid left behind after churning butter out of cultured cream.
This type of buttermilk is now specifically referred to as traditional buttermilk and the fermented dairy product is known as cultured buttermilk. Wikipedia