Chili Relleno Pancakes - Food Wishes

[@juliovicsilvaaray]

The fact that I got to hear Chef John saying "Culo" today has made me extraordinarily happy.

[@raccontourahara7868]

I wanted to slap him with a chancla and say "¿con esa boca besas a tu mamá?"

[@ramonamona1989]

I was LOL in here

[@bmaiceman]

@@raccontourahara7868 me no hobla Espanol.. Ke?

[@lifuranph.d.9440]

That word, preceded by ''en'' would worry me. But that’s only me, not Chef John...Amigos.

[@liliadeanda5859]

My mom would have slapped him for that.🤣🤣

[@angelicaenciso1773]

I'm mexican and this is the best lazy chile relleno's recipe I've ever seen. Very useful since keeping chilis whole after all the roast, peeling, remove the seeds, then stuffed them... Then the batter and finally fried them is very difficult. I love this idea ❤️ thank you, Chef

[@mangot589]

I’m glad to hear that. I love relleno, but the work………

[@mawlinzebra]

Not difficult. Just labor intensive

[@AAS0929]

It is so much easier, Chef John is the best! I understand this method is actually commonly used in Oaxaca.

[@evitalill3259]

Is more healthy and less oil that hurt my stomach gastritis. I will make this is there a quiche and frittata Chiles rellenos that tastes very good too.

[@sergeantc4073]

What do you mean "Lazy" ?... It's 'Genius'

[@patrickmurphree362]

“The way you do it, and the wrong way.” My favorite quote of this channel thus far.

[@melissalambert7615]

I agree. Love way he talks but this one was one of the best lines ever.

[@Zofer-1920]

I’m Mexican and I can tell you, chile rellenos are a lot of work and then they get eaten in less time than it took to make. I applaud the adaptation to the recipe to make it at least a little easier to enjoy the same flavors with at least a little less toil before they are eaten up!

[@jjjahscookingclub4976]

If the amount of time it takes to cook is longer than it takes to eat, I’d be 50% less likely to cook 😂

[@isabelsanchez5448]

yeah, im mexican also, and this is soooo much easier, cant wait to make it

[@valeriehernandez209]

I don't know why, but this looks harder to me. Used to the other way, I guess.

[@r.mcbride2837]

Haha! You got that right, Zofer! By the time it's all done, everyone else sits down and eats and I toddle off to have a Margie and put my feetz up.

[@anz121brb]

Agreed, it takes a while although with practice it's no so bad. I'll try this recipe soon because is way less oil, perhaps with some chilaca just because we use that instead of the poblanos.

[@MCWilson]

"Our batter should look like this. And as you can see, it does."

[@capnheehee8103]

I thought that was brilliant, too. :-)

[@soonerfrac4611]

He needs to do schwenkbraten next!!!

[@haleyt3754]

Stop this made me laugh out loud HAHA

[@jvallas]

Some of the stuff he says is way more hysterical than it should be. (Whatever that means.)

[@jillmiranda07]

One of the reasons i love chef john is because he makes sure not to waste ingredients. I love that he "washes" out the marinara sauce from the measuring cup with chicken broth to make sure he got it all. One of my pet peeves in cooking shows is that they never use a spatula to get all the ingredient bits from the container.

[@rdpsysium7340]

My mom complains about the same thing! She always rushes over with a rubber spatula if I'm struggling with emptying a dish. :)

[@erikamacias4940]

Chef John, I tried this recipe for dinner tonight and it may be the best Chile relleno I’ve ever had. That’s saying something since I order it whenever I can. Thanks for sharing!! ♥️♥️♥️

[@melissalambert7615]

I love this recipe because this means that I can make one/two just for me. Perfect.

[@magdalenam3737]

Me too! Perfect serving.

[@estherjurado7351]

Perfecto! Most of us "Chicanos" use Anaheim chilies and the monterey for this dish same char method however we put those babies in a plastic bag instead of the towel to steam, this receta I will follow as it's perfect for a burrito. FYI old school folk use "manteca" lard to fry those girls. You rocked it. Si señor!

[@mawlinzebra]

No we don't. Most use poblanos

[@benamini5701]

"A pain in the culo" - Chef Juan from East Los

[@TheSlavChef]

welp a "pain in the culo" happens some time :D

[@whazzat8015]

@@TheSlavChef You gotta be reaching for the stars, to fall with such grace

[@TheSlavChef]

@@whazzat8015 hhahahahaha :D

[@NiinaSKlove]

Thought he said : A pain in the cooler 😂

[@thedustwillsettle]

That took me out 🤣

[@00tonii00]

We in Chihuahua take the chile relleno and put it inside a wheat tortilla with some refried beans spread on it and salsa. Chile relleno burrito.

[@katiehahnneesantos1713]

Ok, I was dubious, mostly cuz chili relleno is one of my most favorite foods and why mess with perfection but, turns out, as usual, John is da man and we are already plotting to make these!

[@MyBoomStick1]

Lol plotting is a great word choice😂

[@TheSlavChef]

When perfection can be more perfect. Perfectception.

[@journaling.aw.vlog.37]

There is a Restaurant in Florida called El Toro, it sells Chile Relleno's / yes, it's probably my Favorite dish to order it's so Amazing that I can make this from home👍

[@ASMRJonie]

As a Mexican, I approve this. Looks absolutely delicious, let me tell you that getting the chili as fluffy as it should be is really hard, you did a great work!

[@n4rband]

No one asked for yo approval

[@ShesInLosAngeles]

In our Mexican home, we never had sauce with Mom's homemade chili rellanos. Just naked on the plate with a side of frijoles de la Olla, rice and warm tortillas. Comfort food! 💛

[@guanacom977]

ShesInLosAngeles Same. Idk why people sauce Chile rellenos. It makes them soggy and gross.

[@lainey7595]

My mom always makes two sauces, a thin tomato sauce with tomatoes, onion, garlic and a pinch of salt and oregano also a creamy sauce with sour cream blended with tomatoes, onion and jalapeno. They're both very delicious.

[@velvetmalloy9095]

@@guanacom977 - I agreeee... though- you could make it a little more crispy then put a small amount of sauce on the plate with the relleno on top of that too...

[@maydaygarden]

I didn't know naked ones were the OG until a Taqueria opened nearby. I looked at them and said, no sauce? He just smiled at the confused gringa standing before him.

[@csanzo]

Chef John's sauce is incredible. I reduced it, so it was somewhat thick, and it was just wonderful with the chili rellenos.

[@Miguel-ez6sh]

Now that Chef John has already conquered all foods that exist, he's moved on to hypothetical foods

[@misskrenn]

That’s a 100% real mexican food no hypothetical 😊😊

[@teekotrain6845]

Lol

[@teekotrain6845]

@@misskrenn prove it

[@ultimacia57]

@@teekotrain6845 i make them all the time. You can pretty much stuff it with different things. Queso fresco, Monterey cheese, some even put tuna. and you side it with red rice and some beans. The sauce for me is a family secret always fresh tomatoes. Not how he did it

[@mikethered123]

People who can prepare dishes are cooks. People who can invent dishes are chefs.

[@marymaryquitecontrary9765]

Chili Relleno is my go to dish in any Mexican Restaurant I try. It is my favorite dish & I judge the restaurant by that dish (and some fail believe it or not). I can't wait to try this home style version...

[@terrygood8391]

Me too. If they don't even offer them, it's a no go for me.

[@luckyfilms7306]

"" There are as many recipes as families.. !!! "" Golden words by Chef John !!

[@irenakennedy1164]

i made chili rellenos last night! i so dig that you slice the peppers instead of stuffing them whole. i usually have to use toothpicks to adhere the extra holes together. also, not frying vs the pancake move is brilliant! from a fellow chili rellenos fan, thank you so much!

[@ghillecatsnipesu]

After all, you are the James Joyce, of your Chili Relleno cheese choice

[@bionicsjw]

LMBO.

[@whazzat8015]

@@bionicsjw And the Finegan's Wake of everything you make.

[@icebear2017]

@@whazzat8015 Tim Finnegan lived in a walking street...

[@joeclark9491]

You just changed this recipe FOREVER! And for the better! Now anyone can make this favorite Dish. NAILED IT CHEF JOHN❤️!

[@CraigHollabaugh]

I grew up in New Mexico where chile rellenos are everywhere. Tomorrow morning, your mighty fine simpler approach with some Hatch heat will hit my plate then my belly. Thanks CJ.

[@nancylotton7526]

I made this for dinner today and it turned out exactly chef John showed. It was simple and delicious. My husband loved it.

[@cynthiacollett6233]

I leave the chili whole...put a big thick slice of cheese inside and then do the same thing with the batter...stays together better and looks exactly like the chile relleno that it is. Really easy and way less messy.

[@csanzo]

I always did, too. But this way used almost no oil/grease/whatever, so is healthier. And waaay delicious! I also found this one less messy than using whole chilis.

[@jtj1331]

“Pain in the Culo” and “you are the Jesus of your cheeses” the quotes and the food always make my day

[@Blackie3107]

Made this for dinner. The family absolutely LOVED it! I added very tender steak..... incredible. I will definitely making these again. Thank Chef John!

[@platoquemado]

Very good interpretation of chiles rellenos. My filling is cheese, cooked potatos/onions/garlic and maybe hot chiles like serranos. It is alot of work to make them but I have also had success just laying the stuffed peppers in a baking dish and pouring whipped eggs over them all and basically making a large frittata or casserole. Its easy to cut and serve and has all the flavor of chiles rellenos without the dipping in batter and frying in oil.

[@elianicolettesnow512]

"If we've done everything correctly, our batter should look like this. And as you can see, it does" 😂

[@egress8445]

That instantly became one of my favourite chef John lines ever

[@Sandievern1]

I love Chile Rellenos, they are my favorite. Being Mexican that's saying a lot. I VERY RARELY make them because they are a pain in the back side. :) I can't wait to try this recipe. Thank you so much for all that you share with us.

[@DSpeir-pi6tm]

I made the sweet and spicy mustard chicken last night, my Father and Brother loved it . Again thank you so much for these wonderful recipes . Your chef styling keeps us all smiling 🙂

[@MissJoaniB]

I am so excited to try this because I can never stuff the pepper without it falling apart while trying to get it into the pan. Also, less oil is always a bonus!

[@CynBH]

WHY HAD I NEVER THOUGHT OF THIS?? 🤦‍♀️ I agree. Chile Rellenos are a pain in the butt to make. Thank you Chef John!! ❤

[@CynBH]

Also, I hate deep frying. So this is perfect.

[@joshuasims5421]

As a lover of the samosadilla, I am looking forward to this.

[@flowercook3915]

Joshua Sims And the chicken Parm casserole...

[@millienorton5009]

Thankyou chef John, I will definitely make this for dinner. I'm Mexican woman I have made alot of chili rellenos in my lifetime, but I have never done them like this.I love 💘 it.

[@flowercook3915]

Millie Norton How wonderful that you're open to an alternative!

[@MrJsteed2009]

You’re my hero! I LOVE Chile Rellano and this put it within reach! 😋

[@ymac7245]

"I mean, you are after all the Jesús of your cheesus" 🤣🤣🤣🤣

[@joeadm3771]

this SENT me

[@stevied4224]

I am actually making chili rellenos today. Just finished stuffing them, then saw this video 😁 Next time I will try this recipe. Chili Relleno casserole is also an easy way to get your Chili Relleno fix with out all the work!

[@christinanicely3600]

I'm glad I'm not the only one who does similar! And I'm a green sauce fan with my chili cakes 😀

[@basicbaroque]

I was just thinking of chile relleno today! I will definitely be making this when I can! It's so weird, this channel seems to read my pregnancy cravings exactly when I have them. 😂

[@Yppengasse28]

I'm from New Mexico and can't wait to try this. Rellenos are hard to make, so hopefully this is a good substitute.

[@xman870096]

If you're from New Mexico you'd better NOT use Poblano peppers; or they'll excommunicate your ass and throw you out of the state!!! Hatch green chili or nothing at all!!....

[@JuanCKaun]

@@xman870096 trash

[@jjjahscookingclub4976]

Me too. I live in the chili capital of the world!

[@Yppengasse28]

@@xman870096 Absolutely, unless discussing 'red', then it's Chimayo all the way!

[@geraldsahd3413]

I’m in exile in the Midwest from the people’s republic of New Mexico. Growing green chili is different in wet area but these poblanos are pretty darn close in taste and roasting ability

[@nmcmill6137]

I love your video's! I love the fact that most of you recipe's are for one or two people serving., and if I need for more people I just double it.. I can not thank you enough for all your delicious recipes. Your recipes never embarrassed when I cook for my company. I am planning to make today Chili Relleno, but not the pancake version just regular Chili Relleno, I am going to make your batter for me and my husband. Thank you Chef John! Have a great day!!! -: )

[@darrell9546]

I've had chile rellenos similar to that before. And good rellenos deserve a green sauce, especially a green chili w/pork. There's a good one for you, Chef John, do a green chili!

[@RoadLord-hu9oc]

Yup. Some good homemade pork chile verde would put that in orbit.

[@SusanLS08]

I love it when detailed time cooked foods are deconstructed. This will be a classic in my house. I have an electric stove that I brown many foods directly on the burners. Works wonderfully.

[@ourfamilymeals]

Chili and pancakes....what’s not to like! Trying this one for sure!

[@TheSlavChef]

Same, but would give it a try.

[@chocotorros]

being a mexican living in mexico city and having eaten chiles rellenos all my life I find this a very innovative, easier to make and more practical yet delicious way of making this dish. maybe some quesillo or fresher cheese might have been closer to classical ingredients or eaten with tortillas but still quite creative yet classical/traditional. i'll fix myself one of these.

[@jenbdiamond]

I'm going to have to try this. And immediately change up everything by mixing the peppers and cheese into the batter, and using masa instead of flour. Because I'm REALLY lazy. :)

[@emilycarcamo9605]

Chili Relleno Pupusas😉

[@alysoffoxdale]

I was thinking exactly the same thing, because I too am _really_ lazy about the fiddly bits, and layering the peppers and cheese sure looked fiddly to me... *Love* the idea to try masa, too! :D

[@ghostfishies5188]

Hey, why the heck not?

[@EdjeBos]

..our batter should look like this. And as you can see, it does.".. Another nice one, John. Please, keep serving 'em up.

[@caioschendel1479]

"I proceeded to garnish it with absolutely nothing" what a legend this guy is haha!

[@jmkass]

This kind of humour just gets me. It's half the reason I got hooked on these videos xD

[@whazzat8015]

And the other half?

[@jmkass]

@@whazzat8015 The delicious food he fooks maybe?

[@isisbocardo]

“Pain in the culo” 🤣🤣🤣🤣 I can’t !!! I was not expecting it and it just made my day!!!

[@beautybystepaniehc]

Exactly my thought . I love chile relleno so I have to try this out.

[@AnnaHeydari]

Had a flashback to you separating eggs in last weeks video lol. What a riot.

[@xaius4348]

Made this for me and my parents today, positive marks all around. It was my first time having chili relleno, but they said it tasted like the real thing. I've cooked poblanos that way for tacos before, but my Mom showed me an easier method where you cut them in half and put them under a broiler with the skin facing up for a few minutes; I found it much easier.

[@Furthea2]

I've done roasted bell peppers on an electric stove top, it worked, but putting them under the broiler like you describe does seem a wise idea, after all burning stuff is the problem of being distracted while broiling, but burning is the entire point here.

[@xaius4348]

@@Furthea2 Yeah, faster and more even burning.

[@andrewclarke598]

I used the pancake technique, and it was a winner! But I still kept the peppers whole and filled them with cheese. To me, that layered efffect is an essential part of the dish. It was still way easier than the batter dipping. This will now become my standard technique for making CR.

[@imperialadvisoraremheshvau3788]

This vid has to set the record for signature “You are after all the ______ of your ________.” We are all after all, only fans of great Chef John.

[@cdee2456]

He does have a great only fans

[@idoc-2]

"You are the Jesus of your Cheeses." "You are the jefe (boss) of your sauce." Chef was on a roll today!

[@alexiskiri9693]

Love this recipe. Chef John is the king.

[@esrevinu.]

oh HELL YES, chef. Ive been wanting something like this for years now!

[@theebard]

Wow, this looks awesome, I'm excited to try it! I guess I feel like I might try a dollop of sour cream with it. I can imagine all sorts of variations on this, like maybe turn pair it with eggs and treating it like a breakfast item, maybe even adding crumbled breakfast sausage or bacon, or even morphing it into a sort of Mexican Dutch baby ... the possibities are endless!

[@lovecatspiracy]

A very timely recipe since we just roasted up a mess of poblanos, and the hens are laying!

[@braulionekomimi]

Mom used to oil the peppers before direct heat, the skin will come out more easily and more evenly cooked. 🌶 If you need them less spicy, cut a T with small knife (be aware that you should cut the inner base of the seeds), insert finger and remove all seeds and veins with just one pull and you’re ready to heat’em up Love your vids.♥️

[@TheVishusfish]

I do this as a sort of frittata with eggs, bread and the chilies and cheese mixed in. For your sauce, I’d recommend adding some crushed chicarrones into the sauce when it begins to simmer. They will be tender morsels of umami making your dish next level!

[@shhmypupissleepin3015]

Damn that sounds good

[@nickpagano7134]

No one has that around the kitchen

[@victoriamuir8988]

I’ve seen this process done with a whole cheese stuffed poblano. It looked a lot simpler. But you are a lot more fun!

[@jimlindemuth6435]

This is pure genius.

[@TheDementedGallery]

I have made this recipe twice since I watched your video. This recipe is very easy and tasty. I added some seasonings to the egg yoke the second time and the egg batter was much better with a little salt, black pepper, onion powder and cayenne pepper. I also added a little dusting of flour to the eggs as I folded in the yokes. They turned out wonderful. Adding this one to the family cookbook.

[@spacehead74]

Ha, when I saw Chiles Rellenos I was like, there's no way Chef John made such a pain-in-the-ass recipe. Making it as a savory pancake is right up the alley of food wishers.

[@jdub1371]

Oooh, this is brilliant. Cuts down on the mess and the amount of oil in the traditional version, which I love but often find to be too greasy. I had another interesting and very delicious variation in 1998 at a B&B in Petaluma, which offered a full breakfast instead of the usual continental (yay!): it was a square of what appeared to be a sort of souffleed frittata, inside of which was a jack-stuffed roasted poblano. It was served with really fresh pico, a corn pancake, and a glass of tropical fruit juice (and tea for me), I am still talking about that breakfast after all these years and one day I will take a crack at reproducing it.

[@dmitrireavis1729]

I'm thinking about adding a poached egg on top and making this as a brunch dish

[@jonmccormick6805]

With, perhaps, some ham. Hold the Hollandaise.

[@terrykeylon1187]

Poach the eggs, like shakshuka, in the sauce. Brilliant!

[@wait...what...]

That sounds even more amazing!!!

[@hannah11ful]

I was just thinking about what to add to this to make it a full meal so thanks for this comment! Great idea

[@farvista]

I wouldn't say no to including a little bit of shredded brisket.

[@dianecooper5686]

So cute. You only made two. Bare minimum is 6, mostly because the next day you reminisce about yesterday rellenos and now want them for breakfast. After all it is now a pancake. (P. S. Broiling is best when doing the usual 20 I make. Family you know. )

[@FlourEggsYeast]

Your voice has such a melody to it, well done on the video!

[@kkstangret5773]

It’s not every chef that can teach Mama Dukes a new trick, but Chef John has got MOVES! This recipe has all of the flavor without the hassle and mess of the deep fry. I’m about to tuck into another one of these right now. Glorious! Thank you, Chef!

[@trussellaaa]

Interesting dish! Chef John always has the coolest stuff!

[@arceliasanchez2547]

That is a wonderful idea , ! I am Mexican and cook these in dozens but never have thought of something like this witch is similar it with much oil , sadly ) well I’m trying this for sure ! Thank you 😁😆😘

[@DavidMcFarner]

I suppose you could do a chile relleno pie with these ingredients as well? Chef John? Mmm!

[@ElRousey]

I did this today! I used my air fryer to cook them and it worked great

[@ilavalolipop]

I saw the title and I was immediately 100% on board

[@jamesdowdy2861]

This is one of your very best efforts, Chef John! Thanks!

[@AnaMendoza-yh7de]

He said " the jesus (spanish pronounciation) of your cheeses" I literally laughed out loud, like a crazy person, not like all the normal people who do it in their heads expressionless.

[@Zofer-1920]

I did too. It was an awesome one

[@idoc-2]

He did TWO rhymes (sort of) in this one! He also said, "You are the jefe (boss) of your sauce!"

[@whazzat8015]

People who make little multi lingual puns, should be made to suffrito.

[@shiladityachakraborty6373]

I mean, you are after all the Jesús of your quesos

[@annlambert6017]

Chili Relleno is one of my favorite meals. Great recipe variation.

[@matrixvikram]

"... but I'm nothing if not stubborn." Amen to that. Please stay stubborn and wholesome as always.

[@vickiepatterson1748]

Very nicely done and so much easier to eat. I made something similar to this but I didn't use the standard chill pepper. Down here in Texas we get Hatch peppers for 3 weeks in August. They are very flavorful and also very hot! 🔥 I roasted the peppers in the oven and then the fun began. They have a tough skin and it takes some work to get the skin off and the seeds out. I made this beautiful dish but I couldn't eat it. Remember the heat I mentioned? I ended up giving them to a couple of my nephews who like really hot stuff. So IF I ever make this again, I won't do it in August and I will use fresh poblano peppers. Or maybe I'll just go to a nice Mexican restaurant and let someone else make them. Either way, I enjoyed watching you make chili rellenos pancakes. Olé

[@TardRepellent]

every time I try a new place or go to my regular spot I always order a chili relleno. I always feel silly pronouncing it though because I've heard it said different ways by native Spanish speakers.

[@ld5287]

OUTSTANDING! Thank you Chef. I couldn't stop salivating watching you cook this. MmmYummm!

[@edzmuda6870]

I find roasted peppers are much easier to peel when they just come off the fire. Use tongs and a fork to peel.

[@revertinthemaking]

:D When I open a bunch of tabs to binge, going on topic only, and turns out most of them are from Food Wishes...Chef John, you've got my number!

[@CM_Burns]

You are the Brian Eno of your Chili Relleno.

[@arlynnoel]

As always, thoroughly enjoyable, John. I've done something similar with pickled chilis from your repertoire. I chop and microwave them before coating them in batter.. I use a standard tomato sauce spiked with homemade harissa as a substitute for the more Mexican variety. Like your offering, it works!

[@ErictheHalf_bee]

1:50 - perfect burrito-wrapping technique.

[@shannonireland6083]

I stumbled upon your channel a few weeks ago (how I've missed your channel all this time boggles my mind!) and have been binge watching your videos ever since. I was having a hard time deciding which of your recipes I wanted to try first and when I saw this one I said, "Heck yeah!" I made this last night and it was PHENOMENAL! Super easy. I did reduce my sauce a bit more so it was thicker and it turned out darker than your sauce but I think it was due to the brand of marinara sauce I used (or maybe the fact I used a little more chili powder 🤷‍♀️). I love your humor and your "don't sweat the small stuff" attitude when it comes to cooking/baking. Your videos have been fun and educational. You, sir, are the Dean of Food Wishes cuisine. 🧐

[@akepps]

Oh my God. I haven't even watched the video yet but I know I'm gonna be all about it. Mmmmmm.

[@snipe1066]

An excellent alternate recipe, will be trying it after many years of classic Chile rellenos! Thank -you !

[@theoriginalchefboyoboy6025]

maybe start the rellenos in the pan, add your filling, top them off and slide them in an oven... or low broiler?

[@deniseproctor7190]

Chef John, thanks! I appreciate your commentary and I personally like being the "boss of MY sauce"....!!! 😊👍❤️

[@Jade-js5bn]

My mouth just water. Haven't seen the video yet 😆

[@joelclark1555]

Wonderful idea. I get roasted poblano pepper strips in a can at the grocery which are perfect for this recipe (and many others). I made the sauce in my Ninja Hot and Cold Blender, easy. Used pre-shredded MJ Cheese instead of cubes since the purpose is to melt. That cut the prep time for this to 30 min. Excellent!

[@gutsen9930]

You are after all the Mortal Kombat Kano of your chile relleno

[@messey12]

"this recipe comes right from the heart. Not necessarily mine."

[@warmwoolsoxgood4559]

“.. after all, you are the HeySOOS!.. of your cheeses”. Perhaps your most inspired one so far, Chef. Kudos And this is going to be my weekend breakfast Sunday morning. I LOVE this idea. As much as I love chili relleños. NUMMEH Thanks for sharing.

[@SinKosh]

"The batter should look like this, and as you can see, it does"

[@maybememories925]

🤣

[@TheSlavChef]

I see pancakes, i hit like. Not sure how it will taste with chili relleno, but would tottally give it a try. I am more used to eating sweet pancakes

[@LesaBear612]

Although I knew the answer, I asked Alexa what culo means. She said she’d rather not answer that. 😂

[@Sebastopolmark]

I think this is an easier technique for most people AND healthier by not deep frying them. I will give them a try! !! !!!

[@mariapereira8803]

Chef John saying "pain in the culo" just made my day

[@ellie1689]

This is a very interesting suggestion for pancake day.