why pancakes ALWAYS taste better at restaurants

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0:00 why is buttermilk good for pancakes?
1:45 add melted butter to your pancake mix
2:44 why mix your liquids and solids separately
4:48 the BEST flour for pancakes
5:36 let's talk about baking powder
6:36 add your dry ingredients to your wet... NOT the other way around
7:24 watch the chemical reaction
8:09 you actually want lumps in your pancake batter
8:49 what is the best thing to cook pancakes on?
9:40 when should you flip a pancake?
10:40 keep your pancakes warm
11:33 the McGriddle is f**king perfection
12:20 why all the effort for a pancake?
13:23 the final result: restaurant quality pancakes... yum :)

#pancake #acooknamedmatt #food #cooking

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I always thought the restaurant’s were better because I didn’t have to do the dishes.

HLTrizzay

Oh my god, no music, no pauses, a ton of yapping, no weird personality, is this heaven????

Lorville

You don't over talk at all. You actually cover all the odds and ends rather succinctly.

adamburdt

I make pancakes multiple times a week and this video confirmed my method. Two things> pouring melted butter in buttermilk warms the milk and cools the butter which helps the general emulsification. Also in baking, sugar is considered a wet ingredient because it dissolves. It’s added to eggs and butter because the crystals help aerate fats and egg whites.

faithharrison

If you don't have buttermilk, mix 1 T vinegar into 1 c milk. Stir together, then let sit 5 minutes. I learned this from my grandmother in the '60's.

SuzanneDavis-jc

The "first pancake not coming out right" phenomenon is because most people don't let their pan get hot enough before making the first pancake.

Olive_O_Sudden

These pancakes are the bomb! Excuse my old school verbiage I’m 60ish. I couldn’t find the recipe but googled cook with Matt and found the recipe with 1/2 &1/2 instead of buttermilk so I substituted with buttermilk and cake flour and they came out perfect. It’s 10:30pm and my grandkids are having a ball it’s time to eat pancakes ❤
Thanks for making a memorable family moment

vanessawallace

1 Tbsp of distilled white vinegar; 1 cup 2% or full fat milk; stir then let sit for 5 mins = buttermilk substitution

matthewhornbaker

You're not overexplaining at all! Those tiny little adjustments make such a big difference and they take so long to develop or discover alone. You sharing yours is why this series has been so great!

"Perfection is lots of little things done well" - Marco Pierre White

XMrMcNuttyX

Thanks! Great teacher! Over explain is much better than under explain 😁

russellwilliams

the lumps disappear when over mixed. that's why mom said that. over mixing makes them tough. same with brownies. only stir til mixed, no more.

lmnohos

1 cup (cake) flour
1 cup buttermilk
1 whole egg
2 T baking powder
pinch kosher salt
1 T white sugar
t vanilla paste
2 T melted butter

parislady

Growing up and when I started my Culinary/Chef journey 25+yrs ago, I really latched onto Alton Brown and how he relayed information (and entertains). I literally just put 1 and 1 together. Your videos portray the same vibes (to me). Love the content, keep on keeping on. Thank you!

kevinpries

Man, thank you! For years I’ve been trying to find a recipe I liked and this one has been the best. I really enjoyed the pancakes with my family

ramoncervantes

I am 66 years old and have been cooking pancakes since I was 14 years old. Aside from a few exceptions, I have rarely had restaurant pancakes that were better than I could make at home.

gillisjack