How to Make Perfect Pancakes | Cooking 101 | Melissa Clark | NYT Cooking
Get the FREE recipe for the best buttermilk pancakes: https://nyti.ms/3QMNkQs
And even more pancake wisdom here: https://nyti.ms/4vTrhGE
Melissa knows pancakes inside and out. Here are her nonnegotiable rules for success.
00:00 Intro
02:53 Lesson 1: Use Both Baking Soda and Baking Powder
04:58 Lesson 2: Use a Cultured Dairy To React With the Baking Soda
07:40 Lesson 3: Don’t Overmix the Batter
08:39 Lesson 4: Let Your Batter Rest
09:14 Lesson 5: Crispy Pancakes Start With the Right Pan
11:45 Lesson 6: Keep Pancakes Warm in the Oven While You Cook
12:12 Lesson 7: Add Your Mix-Ins During the Cooking Process
14:22 Outro
This video is part of Cooking 101, our series on kitchen fundamentals. Every episode covers a different technique, with tips and recipes from guest hosts who are experts to set you up for success. See more here: https://nyti.ms/4vPhx08
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16 Comments
I love a good pancake recipe ❤❤❤ I'm doing this one
Melissa reminds me of an OG Food Network host and I *love it*.
1:44 Daaaamn. This is why they call NYT Studio "The house that Melissa Clark built."
this is great because i only use organic flour – store bought organic mixes are hit or miss at a higher price
2:30
does she really explain how to get the flour out of the container??? how to use a scale??? is this kindergarten
Easy peasy. Been doing it for decades. Imlove banana pecan pancakes, and I freeze them in individual portions, in a sandwich bags.
I was introduced to MC when I was a nutritional science student T Brooklyn collage back in 2027 by one of my teachers. She made us read MC NYT articles.. Now as a dietitian with a child with food allergies I make her recipes but always substitute diary and egg. I make the pancakes similar minutes the diary and egg and still creat fluffy pancakes. Use plant milk and add congrats to creat buttermilk and add more backing powder and flax seed egg
These are great but for me they're way too greasy. I spread a TBP or two of oil on the griddle, and then wipe away most of it with a paper towel. That's all it needs.
the best pancake recipe I've EVER found was from a South Asian guy that was an immigrant to Canada, he tested a lot of recipes, and did his research, the keys to a fluffy pancake are just not over mixing, and letting the batter rest, nothing special, no separating the eggs and beating the whites and folding them back in.
Always the best. Competent, knowledgeable and a pleasure to watch. Surprised NYT Cooking hasn't replaced her yet.
I also just make my own substitute for buttermilk – whole milk with a tablespoon of white wine vinegar. That way I no longer store buttermilk for ages in my refrigerator and then throw it out. I also separate the eggs and find it's worth it. Thanks for the tip on resting the batter, love the result!
I found a recipe using AI which gives me great results and does not use baking soda. Also since the batter has butter added, I find no need to use any fat when cooking. As a shortcut suggestion, mix all dry ingredients the day before in something like a Ball jar and just add the wet when cooking
Anyone else old enough to be getting Dana Carvey vibes? 😂
Actually there's 2 perfect ways for pancakes.. 1: Just add water mix 😂bm 2: go out to a restaurant for pancakes 😂😂😂🥞 i prefer waffles 🧇🧇
Hmm, I think Frank Proto's pancackes on Epicurious were fluffier… 🧐