Fluffy Jiggly Japanese Pancake Recipe DEBUNKING Tasty | How To Cook That Ann Reardon

[@billyt8868]

the quality of ann’s channel is that she actually formulated a working recipe after debunking the others. incredible.

[@iamjimgroth]

This is the best part for sure!

[@OhWellHereGoesMyLife]

i agree

[@lilia4113]

That’s why we love her

[@tromboneguy92]

She also makes it simplified enough that almost anyone could follow her exact recipe and replicate her results. She is a food scientist at her core, though, so it doesn't shock me at this point.

[@blabhblaja]

I kind of miss the creative recipes! I hope she throws a couple of those our way too.

[@Julia-lg7dt]

I feel like Ann is the friend that comes to you when you’re on the kitchen floor weeping, takes your hand and guides you through what ever you need to do.

[@teresahowick5197]

This made me emotional for some reason

[@tahmibee8469]

@@teresahowick5197 same

[@adiyaroy0]

She is like my mom. It was my first time making waffles and after 3 failed attempts I sat and cried in the corner and I almost wanted to kill myself. Then my mom came in and taught me to make it a couple of times properly. Now I am a waffle master in my neighborhood.

[@ashykins]

@@adiyaroy0 ALL HAIL THE WAFFLE MASTER

[@ivyproductions7097]

@@adiyaroy0 ALL HAIL THE WAFFLE MASTER!

[@michellekucharew7262]

I feel so bad for all those people who felt like failures when really they were victims of internet trickery. Thank you Ann for demystifying and debunking impossible looking recipes!

[@teresahowick5197]

Same. It’s so frustrating when messing up a recipe.

[@skullsaintdead]

Yeah that'd trigger depression, you can tell that poor Asian girl was feeling depressed. I hate recipes that lie. I always leave a negative comment when its like 2-3 x longer than advertised, its just unacceptable to lie like that just to get clicks/money.

[@Emma_Bunnell]

I actually really like tasty (and ofc htct) because when i was little, i saw the 2 ingredient souffle, and i lovvvvved it, and that's where my passion for baking started. Recently, i have made their matcha macrons, banana pancakes, pizza, and a few more! Also, if you check the reviews, have has lots of tips, so you can see if it works, and if you want to try it.... but i guess they aren't all great

[@chauleminh8745]

she put too much mixture on the ring mold and high heat, my family makes this cake every sunday, low heat , less egg mixture and long time

[@DramonFireclaw]

"Someone get Ann Reardon on the phone, that is a lie" made me absolutely LOSE it. That's exactly what I think every time I see some obviously faked food "hack."

[@SomaKitsune]

The way Ann spotted that cooked pancake flip from like a single frame. She would be the most terrifying mum in the world. She'll spot your lie before you even think it.

[@johnreuschlein9265]

She is a mom

[@xesphor1436]

@@johnreuschlein9265 and not a terrifying one that is for sure

[@carinaraymond2]

@@xesphor1436 i think terrifying for kids trying to pull the wool over her eyes!

[@lol.3460]

@@xesphor1436 mom is def scary to her kids. Ofc maybe not anyone else😂but she is to who it matters!!!

[@geo7803]

Ann: I'm four parallel recipes ahead of you

[@M00nSlippers]

I'm really disappointed in Tasty for this. Unlike a lot of large 'recipe' channels they have ingredients and amounts and temperatures listed and actually show people making them without large amounts of obvious editing. While I don't assume that everything they make is going to be 'good' I tend to assume their recipes will actually do what they say the recipe will, over most other channels that they are similar to. But I guess I can't do that anymore after this. I'm going to be much more critical when watching Tasty in the future.

[@tanjatv5311]

Yes, I believed them, watched the channel from time to time and even baked a couple of recipes from them. However now I don't know, what recioes to trust, because they might be fake and I'll just waste ingredients and money.

[@ilya3379]

Makes me really sad since I enjoy Rie very much...

[@kanithapatel1422]

Same here, I'm a little disappointed as well. I trusted you TASTY!

[@dodoschipper6635]

Yeah it's a shame, I really enjoyed tatsy and thought they'd be more truthful about their stuff.

[@LordMoebius]

I haven't really trusted them ever since they started heavily advertising their cookware and hotplate. They did recipes with their inferior hot plate that were very difficult to replicate yourself since it never got hot enough to do what they did on camera. Also shocked Rie's recipe was bunk but considering they failed at it 4 times *with her there* assisting someone you'd figure they'd update it so it's more reliable.

[@LavastormSW]

I tried Ann's fluffy pancake recipe and I was successful on the first attempt (and I didn't use baking powder). She's truly a magician in the kitchen and very good at explaining how to do things. Thank you Ann!

[@miranda13c]

She has, by far, one of the best KZbin channels! The amount of effort and research she does for every video just blows me away. Very impressive. 👏

[@Jrez]

@@miranda13c seriously! I don't even consider myself a home cook or baker, I get in the mood every few weeks and cook & bake for a few days but I always love her videos!

[@miachan7925]

the only issue is what she made is not Jiggly at all...i made it by her recepy too and don't even look or taste one ....just saying as person who had actually eaten Fluffy Jiggly Japanese Pancake

[@Cerise4697]

@@miachan7925 To make them jiggly I'd assume you'd need some kind of commercial stabilizer, like she mentioned.

[@meowsoda]

@@miachan7925 did you have stabilizer? that maybe is a key ingredient

[@dregspromise8118]

Ann is just a beacon of positivity. It's small but ending a video with "you can do this" is just the sweetest thing ever.

[@CHEFPKR]

That tasty recipe seems like it's set up for failure. A small bit of water in the pan would go a long way to steam the Pancake as well as having a stabilizer. Stabilizer is key.

[@MsSagittariusA]

Just watched your video from food wars someone linked here. It was very cool.

[@LowbrowDeluxe]

Eeyyyyy. It's the guy! I'm always a little thrilled when I see a creator I watch in another creators comments.

[@IAmSchwi]

woah hi

[@Hermititis]

I forgot you already made Erina's pancakes on your channel.

[@iloverockmusic0303]

Ayeee it’s the one and only CHEFPK

[@bobamsd5559]

"Someone get Ann Reardon on the phone" is probably my favorite line on this channel ever

[@believemeiamacat]

Lol mine too

[@lordofpestilence-688]

It is iconic!

[@Lapucir001]

Yup that is my favorite line too

[@hannahwalmer1124]

That was hilarious

[@dsdanzer]

It was hilarious 😂 I'm going to say that every time I have a disaster in the kitchen now 😂

[@troebeliewoep]

Dear algorithm, this is the stuff people should be seeing! No lies, informative, entertaining, calming

[@arniecalang4583]

we need to share this video to increase views! its also up to us! 👍

[@thecatgirl9568]

*calming* ?

[@editornia]

@@thecatgirl9568 Yep. Calming. Relaxing. Not-panic-inducing.

[@thecatgirl9568]

@@editornia PEOPLE WAS PANICKING AND OUTRAGING THAT BUZZFEED BACKSTAB THEM

[@oZeszTy1231]

this was actually in my recommendations

[@galloe8933]

I really like how Ann anticipates how a first timer would be unsure of what to do, and covers it. There's knowing your audience, and then there's being legend. This wasn't just "How to cook that", it's adding new skills that will be useful to a budding cook, years on down the road. I really liked the reassurance with folding in eggs, that it will likely take more than one go to really get it, and that it's okay to screw up.

[@ouistle469]

I really appreciate Ann going out of her way to debunk and teach us recipes.

[@melaniemather630]

Her kind of integrity is a real rarity these days.

[@ouistle469]

@@melaniemather630 Agreed

[@toomuchiridium]

Seriously, she deserves so much happiness and love. She does so much research to make sure people don’t fall victim into trying these videos that have no disclaimers or warnings. ❤️

[@kea5995]

why can’t the world be full of people like Ann who doesn’t lie about her recipes

[@Unsustainable_Games]

@Rebecca Seung actually because it doesn't make enough money ... you know capitalism and so on

[@AndrewWellsPlus]

Because she is good at her job and cares about the people who watch her videos to learn and be inspired.

[@AndrewWellsPlus]

@Rebecca Seung I think it's more the overall goal of the companies these folks work for. They just want a flashy video people will watch so they can collect ad revenue. They only care about total views and ad dollars. Ann cares about cooking and people.

[@BrittXShad2006]

Bc Pandora opened that evil box

[@arealhuman3677]

Because money . People love money

[@vrldf8181]

Finally the Tasty thing is adressed. I'm tired of people saying things like "they should open a restaurant!", because they have no culinary background. This also causes some people to think they can't cook because when they follow the recipe, the result isn't the same. Tasty is not like So Yummy or 5-Minute Crafts, but it still has a mold that you find in these two.

[@MedievalSolutions]

Tasty is like... Kinda a content farm, but they try to market themselves as legitimate channel.

[@vrldf8181]

@@MedievalSolutions Well, but Who Knows, right?

[@MedievalSolutions]

@@vrldf8181 pretty much.

[@imaniscott8535]

They don't need a restaurant, I love the recipes I've tried from them but they don't need a restaurant. who the hell says they need one?!

[@vrldf8181]

@@imaniscott8535 Need isn't the word.

[@annabrosowsky5250]

When I first saw this recipe on tasty, I thought it looked too neat, almost like they had been cut from a sheet cake, and after watching Ann's video, I realise they probably did.

[@MiIoTheWizard]

@@gonelucid Have you tried the recipe before? Has it worked if you did?

[@RosabellaGolde]

I was super disappointed once I saw this. I really enjoyed their Making It Big series, sad to see they do stuff like this.

[@viktorbraginski]

@@koitsuga the Tasty video was fake. Multiple people who work at Tasty have admitted to faking stuff for videos. Fluffy pancakes are real, and Rie has made them but the original video was 110% faked.

[@TheHomerowKeys]

@@koitsuga they do. dont stroke their ego. they're not paying you.

[@BlakeMcCringleberry]

Poor Dave doesn't get to eat the good stuff. He's over in the other video eating stir-fried banana peels. Surely, Dave deserves to eat some fluffy pancakes! #JusticeForDave

[@melaniemather630]

I'm sure he did. His reaction just wouldn't have been half as entertaining. But he's a trooper, all right; most of that stuff wouldn't make it past my gag reflex.

[@HowToCookThat]

@@melaniemather630 actually my boys ate them all before he got any.

[@MarinaElisabeth]

@@HowToCookThat hahahaha they passed they boys test!

[@mindicity3874]

I came down into the comments just to see if anyone else lamented that Dave wasn't able to have tasty stuff. Thank you for not disappointing.

[@terry_lucky4397]

Like if you think Dave should get his own serving!

[@moonchild8477]

Can we appreciate that ann does all that debunking and she helps us in everything thankyou ann

[@Aka-wy7iw]

ikr!

[@anjaliharidas7617]

Your name and profile picture is everything 😂😂

[@katerina.m2329]

Ty Ann !

[@UwU-su6qz]

Tru

[@lailataluminousnight8064]

Thank you ann!

[@CHOCOLATIONZ]

0:45 the fact that Ann Reardon is the first person came to people's mind when debunking food recipes make Ann Reardon officially the Dessert Avengers.

[@JosephM]

Dessert Avengers 😭😂

[@sophiescribbles8504]

Dessengers??

[@Blossomcloud321]

Ann,this recipe is simply wonderful!! worked on the very first try, I ended up making double-size fluffy pancakes and they still cooked up wonderfully! I added a bit of vanilla extract and a few dashes of cinnamon for flavor, and they turned out absolutely DELICIOUS. I used them in a recipe where I replicated the Fluffy Eevee Pancakes from Pokemon Cafe Mix, and I couldn't have made a better choice! Your fluffy souffle pancakes were a PERFECT centerpiece for the recipe, my friend was thrilled with his delicious birthday treat and I couldn't have done it without you!!

[@no-jm3tw]

this is so wholesome

[@SarahAyJay]

Anne makes something nasty: makes Dave try it Anne makes something good: eats it herself

[@jpe1]

In another comment Anne said she fed them to her boys (but you are correct that Dave didn’t get any)

[@okiemutelott7103]

That's what I was thinking...why didn't Dave get to taste and give a review?

[@trindalas]

Poor Dave so rarely gets tasty stuff 🥺🤣

[@MamaMOB]

She’s a smart smart women!

[@tomroberts2299]

Such is Married life. (I think, I'm not married so I'm just assuming.)

[@PhilVaive]

Ann, you really are a gem. This has clearly been frustrating people all over for years, and probably made some people think they can't cook. You proved how the original was a fake, and FIXED IT so that people can try this again and succeed! I'm a huge fan!

[@wemstdev]

it is what always made me mad about some "online cookers"! some recipes seems so perfect cooked in videos/image, but when you do try to reproduce, it all end up being an ingredients waste. who are that nuts to waste food like that??? debunking these people (it'd be lovely if youtube shut down those channels, unfortunately they wont) just like ann does is an universal care, anyone can profit with her taughts.

[@guspaz]

Turns skittles into charcoal: makes Dave eat it Makes fluffy jiggly waffles: eats it herself Justice for Dave!

[@QuantumR3D]

Yes!! Maybe she shared with dave off screen 😂

[@vukkulvar9769]

Anne should make a prank video for April's Fool where she make the nastiest looking dish ever for Dave, but it's all fake and it's actually delicious.

[@bloodblues85]

I'm sure he gets to enjoy her cooking off-screen lol. I think Dave is OK.

[@deborahblackvideoediting8697]

Lol, I was thinking the same thing. Poor Dave!

[@berryreads4442]

Lol 🤣 Ann, you should read this!

[@ignasia7230]

You can also use Milk Powder instead of Egg White Powder. That also helps stabilize the egg whites and strengthens them (the taste is a bit better as well since it retains the milk sugars).

[@ignasia7230]

If you noticed the pan in the restaurant photo, at 8:04, that looks like butter or ghee, not oil, which would help with the fluffy texture, as butter is less likely to harden and crisp the pancakes. Hmm, I'd have to try it but other thickening agent possibilities are Agar Agar, Gelatin, and Cornstarch. Of the three, the one with the least taste infusion is Cornstarch. It would also contain similar enough starchiness to maintain the consistency of texture profile. I'm curious now...

[@katietaylor8314]

When the lady yelled "GET ANN REARDON ON THE PHONE!" I had this vision of Ms Reardon hearing the distress call, jumping in the Batmobile and coming to the rescue.

[@luchia4tom134]

ah but would it be shaped like a bat or like a dessert? and if so which one? i think something with chocolate and strawberries as she seems to love both! ^.^

[@shoaibakmal3151]

don't you mean the "Annmobile". hahaha.

[@KorenLesthe]

- Gordon, it’s time. Get the Ann signal !

[@Irisgomesjmjfaith]

😂

[@natachajosue2716]

When I read this I literally heard the transition sound from the old Batman show

[@vandanajirafe1358]

The tasty one looked more like a cheesecake than anything This is the reason I trust actuall indie youtubers and not a company making yt videos

[@MarySunshine25]

It did! It looked like they used a blowtorch on pudding of some sort.

[@sohailape]

Why is youtube not punishing those channels? Clearly trying to mislead people. It's fraud

[@domtu7129]

@@sohailape Ann Readon already talked about it a few times in her other debunking videos

[@souminighosh5647]

@@sohailape Exactly

[@MarySunshine25]

@@sohailape she's actually done a super interesting video on how it happens.

[@girlgamer2804]

She will probably never see this but your channel is so wholesome. Like it makes me miss my mom wholesome. Love you guys :)

[@littlemissemila1818]

No one cares man

[@kokonutnut5709]

@@littlemissemila1818 well damn

[@girlgamer2804]

apparently you did to reply. I just wanted to comment how much i like the channel damn

[@littlemissemila1818]

No the guy who wanted likes. people shouldn’t advertise on others channels it rude

[@shreeyakk]

@@kokonutnut5709 pretty sure he meant the bot

[@gravenewworld82]

They can be hard. When I was in Japan, nearly every shop used an electric griddle you can precisely control the temperature on. It's very difficult to do this in a regular stove top. A zojirushi grill does a great job with these, because it has easy settings to pick the right temp and it'll maintain it perfectly without getting too hot. You don't need cake rings. If you want perfectly round pancakes, you can make rings out of parchment paper and unwrap them off. Even without rings you can get good pancakes. It's all about the griddle. You're using the wrong tools people.

[@tophers3756]

Maybe all the videos showing them don't need to do so instead of faking it.

[@chrish42]

Yeah. And the closest equivalent to that temperature-controlled griddle that most people reading this will have is... the oven, like Ann ended up doing for her recipe.

[@ymmudtnuocca7798]

@@chrish42 the oven will cook the pancake evenly instead of providing directional heat, which is the key reason Ann's pancake is basically a failure if you have eaten proper japanese pancakes before...

[@RoyalReyna]

@@ymmudtnuocca7798 To be fair to Ann, the video isn't really about making proper Japanese fluffy pancakes, but providing a recipe that viewers can recreate at home, which she did. So I wouldn't consider her recreation a failure when it provides viewers with the opportunity to make/try something they otherwise would never be able to try.

[@luizquevedo6580]

Electric stovetop wins again! VENGEANCE!!!

[@part-slimer]

The way Tasty's pancakes look is clearly meant to be based on the pancakes from a Japanese coffee chain called Hoshino. The thing is, if you look at their menus, they specifically call them "clay oven cooked souffle pancakes". That said, I found a video from a japanese TV show of someone from Hoshino showing people how to make it and they suggested that they could be made like this in a regular pan. Having a (very!) quick look at japanese youtube videos on how to cook these, they all seem to recommend using store-bought pancake mix (usually called hotcake mix in Japan). I looked up the ingredients for one of the famous brands of this (morinaga) and it contains soya lecithin and sodium caseinate. Possibly anyone who lives near an asian food store might be able to get this style of japanese pancake mix, and will have much better luck trying the recipe. They usually have pretty easy to understand picture instructions as well, or you'll be able to find a translation online, or a video to follow along with. And also, obviously this won't be on the cards for anyone right now, but anyone who does visit Japan in the future, definitely try to go to a Hoshino Coffee! and if you want ones more like the style Ann makes in this video, the chain called Shiawase no Pancake (literally "happy pancake") is my favourite.

[@balentay]

Hell you could probably even use a phone app to translate it!

[@misterpitters]

I’m loving reading all the helpful comments from Japanese viewers! I might just try to find some, I have a few Asian food stores near me.

[@reanimator6217]

I seen videos of Japanese or Korean channels on here just scoop all ingredients onto the pan with an ice cream scooper. I tried that and its much easier in my opinion that using a mold. I know people want that perfect shape aesthetic, but I'm a hungry girl hahaha. One of them used basic flour instead of a mixture and that worked for me since a Japanese market isn't close to me and I only go there to pack a load of things for a special dinner like sukiyaki.

[@part-slimer]

@@reanimator6217 yeah it's definitely much easier that way, and it's how a lot of cafes do them too. Hoshino is the main place I know of that specifically does them in the ring like this. Also, just for avoidance of doubt for all readers, I'm not Japanese, and don't live there at the moment, but have in the past.

[@misterpitters]

@Juno Okubo chill out. Why u gotta bring that negativity in here? If you don’t like Ann you don’t have to watch her. God forbid she not read every single comment on every single video. She has a house full of boys to raise and high quality food science videos to make.

[@fytrndm]

Whenever I watch Tasty’s recipe, I read the comments. Trust me, the commenters will give you more tips and hacks than the actual video.

[@fireflieer2422]

same here. The people in the comments are always more trustworthy than the video itself

[@MaxwellAerialPhotography]

Tasty used to be good, they used to put up good and honest easy recipes. Alas no longer.

[@lorenam4458]

Yes, my orange chicken sucked until I read the comments XD

[@Megillena]

Because people who are professional chefs or simply enjoy cooking can tell if something is fake (like ice-cream will never whip because they don't have enough fat amount). Most of these recipes lack in basics so much that Gordon Ramsay wouldn't find enough swears to tell how bad they are.

[@sohyangworld1544]

Very true

[@whyohyou3897]

when Ann throws shade: actual evidence supporting her arguments and not just brain dead drama

[@nonsensetv_]

Tru

[@Pickledpaula]

a rare trait these days

[@maritleonieee]

NO not that tea picture again

[@wowiearting3947]

donot underestimate shade my dear friend

[@Silnid]

Then that's not shade

[@annieoakslee]

My Japanese friend taught me these years ago...I make them regularly and have never used rings...I use a piping bag and fry them on low putting drops of water in pan and covering pan.

[@mjchu1018]

Can we just talk about how Buzzfeed just debunked their own recipe by having their own producer attempt and miserably fail it? That's honestly the dumbest thing I've ever seen.

[@isabellakw]

Probably for views, it’s really sad

[@TainaElisabeth]

people love to watch other people fail and what’s a better way to ensure failure than giving someone a literal impossible task 🙄

[@romainsavioz5466]

Way better then 5 minutes craft

[@worlddomination4840]

Their cookie recipe is pretty good though! But I only use their written recipes on their recipe site

[@eca3137]

kzbin.info/www/bejne/oGTXmXp4qcZghKM

[@Ariel_dorsey]

One of my favorite things about Ann is that she notices things people commonly wouldn’t. Her investigate skills are so good!

[@Metal_Master_YT]

if you like debunking fake videos, try captain disillusion's channel.

[@mati.benapezo]

Another thing that she might noticed in the video is that the lid was dry (there's no steam from heating it)

[@l.zenith8848]

YAA

[@jalia9980]

I thought the same thing. I’d have never noticed, lol.

[@nodezsh]

@@Metal_Master_YT If you can handle the disillusion, that is.

[@divalea]

To me, it’s REALLY obvious that they cooked a larger, stable pancake and cut the smaller ones from it. Tasty is infuriatingly deceptive.

[@pleepler]

Tasty is a joke, every recipe involves chocolate, Nutella, or is so sweet you need to get your leg chopped off due to diabetes by just looking at one of their scams. Just browse Serious Eats, they have some really good stuff

[@kittymarie397]

it even looks kind of like a meringue cake not even a pancake in the tasty video

[@BobzeMovie]

@@pleepler that, or it's a recipe of 90% cheese

[@ToxicNeon]

Cooking and baking is so freaking technical, and i massively appreciate when someone knows this and explains accordingly.

[@nspetals6443]

We need tee shirts that say "Someone get Ann Reardon on the phone".

[@sixxlee890]

I'd buy one! Xx

[@riaagrawal3480]

YESSS

[@riaagrawal3480]

Ann new merch idea for you!!

[@riaagrawal3480]

@blv ?? Can't understand what you're trying to say

[@ryannisagirl8601]

@@riaagrawal3480 Guess they are asking us to search "chill y'all" in the search bar on KZbin promising that it would somehow make our day better??? In other words - video promotion.

[@jaymoreynolds1292]

“Someone call Ann Reardon” 😂😂😂 This women deserves every one of her 4.57 million followers.

[@maeannengo4908]

She deserved more subs and views

[@drewdurnilappreciationday1680]

58

[@annavarghese9955]

Who wouldn't follow someone who makes good content worth watching

[@jane_doughnut]

4.58

[@t.7821]

@Ama Mui take a look at 5 minute craps they just rearange the order of the video, use a clickbait thumbnail,add a title and repeat

[@Brand-yk6dw]

I make these often, here's the discrepancy in Tasty's souffle pancakes. their batter is runny. they either put too much liquid (not that there is much to begin with so I'm not sure how that got messed up) or they didn't bring their eggwhites to stiff peaks nor did they gently fold their eggwhite peaks with their yolks properly, something tells me that they overmixed in that aspect. another issue is that the consistency of your batter after gently folding yolk and egg whites mixtures should be akin to slightly whipped frosting (air and air pockets are what make it rise when cooking). if it's too wet it will never do that because it's too heavy and will take forever for the liquid to dry up making it dense when finished. there's also no water in the pan; contradictory to the last sentence you need water in small amounts to create steam. a dry pan even with oil has a limited lift and almost no circulation meaning its stagnant heat (think of flying a kite in a hot dry environment without moving air), you won't get much of any lift and it won't expand enough air pockets in your pancake. water will turn to water vapor which is lighter than stagnant unmoving hot air so it would rise, lifting it from a heat that is heavy to a cooler and lighter climate meaning the air will rise through your pancake and circulate the condensation with that lid you have on. also please use a piping bag for easier distribution of the batter or make one out of a plastic bag and cut one of the bottom corners and twist the top of the bag. dozens of people often forget its the easiest method given that you'd have to scoop your "frosting-like batter" making it fold or mix more, removing air from it; piping it means less disruption of your batter and you can continue making more pancakes or adding more batter to the piping bag. ingredient list 3 tbsp flour (27g) 1/4 tsp baking powder (2g) 1 tbsp milk (15g) 1/4 tsp vanilla extract 2 eggs(Size M) 2 tbsp of sugar (24g) 1 tbsp of corn starch and/or potato starch (7.5g) (experiment your preference of ratio of both if you'd like. I normally do 1 tbsp of each but so long as there is at least 1 tbsp minimum in the dry mix put in then it's fine. I tested the difference and it helps retain its fluffy nature when plating and eating more than without it) #1 - make sure your dry ingredients are sifted well, especially your flour and baking powder; add vanilla and milk to dry ingredients. separate your egg yolks and egg whites into separate bowls. add egg yolks to the dry ingredient mixture and mix well into your egg yolks and check for lumps. #2 - in the separate bowl you then with an electric mixer (mixing by hand will take a long time) you whip your egg whites (make sure your egg whites are room temperature for faster results) when egg whites become foamy white start gradually incorporating your granulated sugar till it creates stiff peaks #2.5 - add your sifted corn/potato starch in this stage ***DO NOT OVERMIX*** (peaks are a visual representation when your eggs whites stiffen to the shape of a mountain peak, generally there are different stages of peaks but to simplify the more your peaks retain their shape without sagging the stiffer it is considered. your eggwhites are overbeaten if they are clumpy or grainy afterward so do not overmix). #3 - take a quarter of that egg white peaks that you finished with and use half of it in for the egg yolk mixture and whisk until fully incorporated to a slightly loose icing consistency (make sure it's not runny or the batter will not hold its shape in the cooking process). #4 - (crucial step>>>) take that icing-like egg mixture and pour it into the other half of the unused egg whites peaks and ***SLOWLY*** fold it into the pancake batter. you will know it's finished once the color becomes a lighter shade entirely and/or the consistency is almost near a slightly thick whipped frosting. #5 - at this point, you will need to a piping bag or make one using a large ziplock bag; here's a quick video on how to make that that kzbin.info/www/bejne/q3bMd6J3m9SIg8k proceed to pipe your batter into the bag #6 - you can make a cylinder mold using parchment paper 12 inches long (30.48 cm long) and 2 inches wide (5 cm wide) and tape it together to create a 4 inch (10cm) ring (about the size of a standard mug) but if your new to this recipe i highly suggest you don't use one at all as a practice for understanding the cooking process. cook style used - pan stovetop: #7 - in a medium or large pan preheat your pan on medium and then IMMEDIATELY drop it to the lowest setting your pan temp should be in the range of 170C/338F to 180C/356F give or take your stove (you will be cooking on the low setting but medium will bring your pan up to temperature faster so make sure to wait for the pan to settle in temp). #8 - lightly oil pan (neutral oil or pam) and remove any excess with a paper towel until it's a light even film coating (avoid oil droplets from forming as the oil as it will saturate the pancake; its only needed to prevent burning and lifting from the pan.) #9 - using the piping bag and make a small pancake size about the width size of about 4 inches (10cm) diameter wide (about the size of a standard mug) (start with 3 pancakes in a pan for first-timer of this recipe and/or manageability purposes). you will then take another squeeze of batter but make it slightly smaller than the original and carefully stack it on top of the already placed batter (repeat the step as desired but make sure to not exceed the height of the pan the pancake will expand in volume later). for those with a cylinder ring, you pipe the batter while your cylinder ring is in the pan and do not exceed the size of your cylinder ring and then smoothen out the top for even rising (pipe 3/4 up to 5/6ths the height of your cylinder, its about the standard people put into the cylinder). #10 - put 2 to 3 tablespoons of water into different areas of the pan and immediately fully cover your pan with a lid and leave it untouched for 4 minutes give or take your stove (use a timer). (this will begin the process of steaming to aerated pancake and expand) (must be a correct-sized lid, if its too small the air will rise out the pan and not circulate the pan fully). #11 - remove the lid and check how well done they are; you can tell they are done once the top of the pancake stops sticking to your finger, it means they are firm and solidified and nearly finished and can be moved. #12 - once complete remove the lid carefully flip your pancakes over. without the lid, cook the top side on high heat until you have your desired darkness (preferably try to make them the same color on both sides but that's an opinion by most people I personally cooked for) (press down pancake gently with a spatula if needed to brown more surface area if desired) #13 - remove parchment paper ring mold if used. your pancakes are now done. Personal notes: the common practice of steaming items in cooking is not properly utilized in baking (or not enough) so if you bake it's good to have this info. lookup tutorials as it can give your food or baked goods some volume. always make sure your water/liquid content is not exceeded of your cooked or baked good or it can very well deflate food do to the unvaporized water which has weight and can oversaturate and/or soften/sag undesirably so trial and error is needed. i picked up a lot of Japanese and Korean cooking when i took in a boarding student and was reinvited back to japan as a thank you present for their graduation a souffle pancake was the first thing i was taught. a lot of my living style now is more open and minimal similar to single-person living apartments in Korea and Japan for space-saving and cost-effectiveness purposes since i have younger siblings with lots of toys. having to be what is essentially a temporary adoptee sibling it gave a lot of perspective to health and food compared to the US as many items are preserved with a lot more additives where japan uses simple repeatable ingredients from the same raw food or food groups with naturally occurring preserves (example: Sake an alcoholic drink that can also be used for cooking is made from rice and Mirin is a sweetened rice wine similar to sake with increased sugar content but lower alcohol content kinda like corn syrup but less dense and the process to create both is closely similar). im grateful that Japanese foods are a lot more accessible than people realize as it takes practically little prep time and the complexity of dishes are just using the same simple ingredient on repeat but using variations makes at-home cooking a breeze on even the tightest of budgets. i will say for people of impoverishment you'll take interest in Korean and Japanese food for pricing, ease of availability for ingredients (for most; not all products) and the amount of food you can make in rapid succession and little error (please take note of salt and sugar content in Japanese and Korean cooking, as for some reason Japanese and Koreans like to add extra sugar to many dishes so greatly observe a recipe's contents as their health habits are different). wow that was a lot, i spent like 3 hours translating nearly 40 of my taught recipes and this feels like an essay report on top of my regular daily tasks. anyway, i hope you enjoy the recipe and extra context help for making your own pancakes.

[@blakberri1460]

Underrated comment.

[@hw6656]

Very helpful

[@stellasoleclark5586]

Are you a food scientist too?

[@Brand-yk6dw]

@@stellasoleclark5586 part of my culinary trade education in highschool requires a test on culinary science. It's pretty handy cause the you can pre determine how your food cooks in case you want to make your own recipes and if you need to adjust then you know what's most likely gonna happen per what the job the ingredient is designed to do. This works well for me cause I have basically no sense of smell. I can only smell through some form of heating process to flare and shift enzymes to produce a high fragrance that my nose picks up. (Example: I'm highly allergic to peanuts but if you put it in front of me my allergy won't alert me cause my nose senses don't pick it up meaning I could be having a reaction without even being aware unless a physical sensation such as bloating or a rash occurs. If you heat up the peanuts it may be strong enough to trigger my nose senses)

[@supermeme291]

You are amazing! I want to like your comments a thousand times so it can get to the top for everyone to see it. Do you have a food blog? You could start it with your knowledge. I am sure it will be a big hit!

[@mommachupacabra]

Also if your rubber spatula is older, make sure it is 100% free of any cooking grease. That will mess up the egg whites.

[@snazzypazzy]

I always clean my bowl and mixer with a dash of lemon juice (or vinegar) and wipe it down well. Gets rid of any remainders of grease and does not influence the taste. I always get nice fluffy eggwhites, so I guess it works *shrugs*

[@JamesFluker]

@@snazzypazzy yup, any time I work with egg white the equipment gets wiped down with vinegar. Just breaks down any fat that might have been lingering from previous projects that could disrupt the egg white whipping up.

[@shoes7899]

i'm pretty sure Ann debunked the oil thing, they whisk up fine even with a tablespoon of oil let alone just a small bit that might've been on the bowl, you're just wasting time..

[@ketaminepoptarts]

@@shoes7899 better safe than sorry

[@Mythraen]

@@ketaminepoptarts In that case, I hope you walk around wearing a suit of armor, just in case you get attacked by brigands.

[@TheDude90100]

It's disheartening that these content farms are killing people's enthusiasm for baking. They're making everyone who actually tries these feel bad.

[@kailashmendiratta6178]

If you don't want to watch, don't watch. Some are actually dangerous. Good that she is debunking

[@jlh5310]

When Tasty turns over their ring moulds, you can see for one split second that the entire pancake is runny and it probably poured out everywhere, but they quickly cut the shot. The deception is real.

[@songokuboy10]

Tasty using 5 minute craft tricks, so bad 😑

[@beckyd6783]

That made me unreasonably mad

[@sherifflasso]

Someone hold me, I feel betrayed 😭

[@121saba1]

cute monster trucks kzbin.info/www/bejne/pomco6eHpNumr7s

[@ShanniBananni]

I saw that too.

[@feral-introvert]

if there's something strange in a recipe who you gonna call? ANN REARDON

[@myradoval5227]

Beautiful

[@Jemima1377]

Nice one! =)

[@valasafantastic1055]

I sang that! Fun.

[@adiposeNarnian]

I hear this comment.

[@mikecroston9420]

There's something weird And it don't taste good Whose fault is that? Tasty 's!

[@elisamac8227]

Reasons I love Ann: "I think you can do this." Say no more bake mom, I'm on it

[@sonofdeleniel007]

Real talk though, it's KZbinrs like Ann Reardon, JunsKitchen, Entertaining with Beth, Rosanna Pansino, & HidaMari Kitchen that should dominate the culinary side of KZbin. Clear, repeatable steps, with professional tips, and minimal editing, make these guys such a delight to watch and learn from. EDIT: holy crap this comment thread blew up. Awesome additions guys. Keep this momentum up by spreading this video in all of the respective subscriber communities. #CreatorsNotFarmers

[@laartje24]

Add claire saffitz dessert person to that list and you are correct.

[@waaaaaaah5135]

Yup!

[@Multin24]

Add Cooking With Dog and emmymade to that list! :D

[@kittymarie397]

@@laartje24 except for bon appetit is so bad and uber racist, also claire isn't even That good she can't even temper chocolate and always has someone else do it (it's hard if you've never done it but she's been in the business for years, I got it right pretty much second try)

[@AyeNeNAy]

@@kittymarie397 For the record, she left Bon Appetit. So did Sohla El Wayly, Gaby Melien, and a bunch of others around the same time after a lot of the race issues got brought up.

[@Towkeeyoh]

Man, she is like singled-handedly trying to fix the internet.

[@Cat-tg8nk]

agreed

[@varunjoshi7887]

Her and "The King Of Random". Two channels that I trust with authenticity of content

[@nodezsh]

And it probably won't work. But let's just like the video, watch once more, comment, share, you know the stuff. Just so the world learns to make fluffy pancakes. I think that's a good goal.

[@batzdoartz]

😂

[@nowdefunctchannel6874]

The internet needs some fixing

[@darioschottlender]

Microwaved yogurt? "Husband, come here and try this out!" Perfect fluffy delicious sweet pancakes: "Let me try them myself"

[@toomuchiridium]

Haha, I’m sure Ann made lots and gave them to Dave and their kids!

[@amypattie7004]

We need a video of Dave just eating nice food

[@darioschottlender]

@@amypattie7004 yeeeeeesss

[@machturtlepresents]

"Why won't you just try it? Eat it. Eat it. Just eat the gooood foooood."

[@suecarter1274]

Anne Thank you for being a bacon of light and truth I don't understand why channels are on channels are allowed on KZbin or any other platform that don't do anything but spread lies or untruths! Thank you for being uncompromising and yet so pleasant and fun to watch You are one of my faith channels ever

[@madoldbatwoman]

"Get Ann Reardon on the phone!" Yeah, I think you've officially 'Made It' now.

[@JordanKeuring]

*why is your icon a dog ass*

[@vsm6847]

Buzzfeed had their employees try this recipe knowing it was faked, and brought in a chef to gaslight them about their failure. Wow.

[@SergioLeonardoCornejo]

Buzzfeed is 90% gaslighting and lies for profit. They literally spread blatant lies because it is profitable.

[@littlemods140]

Yep, sounds like Buzzfeed.

[@SergioLeonardoCornejo]

@@littlemods140 what surprises me is they face no legal consequences.

[@terracedflame4702]

@@SergioLeonardoCornejo well if you take a look at some of the other popular channels on KZbin *cough* 5 min crafts *cough* , I wouldn't be surprised

[@UnsaneSlayhammer]

@@Dark_Detective So, there's no need for their videos at all.

[@mattralphthewriter]

On Who Wants To Be A Millionaire, one of the life lines should be “Phone Ann Reardon”. She would not only give you the answer; she’d make an entire video explaining the history behind the answer, all while whipping up some celebratory cakes!

[@homechef9851]

Yes I think that too and i think it will be so fun

[@oferarubas]

scratch that. someone should just give her a show of her own

[@homechef9851]

@@oferarubas yes yes she definitely deserves it and the lifeline

[@kayagorzan]

hell yeah

[@MegaBlair007]

Dave might join in and do a presentation on the background of the answer in question

[@jeromythurlow3857]

You deserve the likes and comments for spending so much time and effort to teach us how to make these and for debunking these horrid fake videos! I love the truth and the food projects we can try at home. Thank you, and you have just gained a new subscriber!

[@spectralballadeer1255]

I love this channel and the way Ann isn't condescending or rude when talking about recipes of hers that she puts up for others to try. She's encouraging and gentle about it like she wants the people who try to succeed

[@mei.lin.da.]

I made Ann's version and I just wanted to say to all you people out there who want to make this but have no egg white powder, it is totally possible to make them without! Just don't be lazy with the whipping of the egg whites. I would say that's the most important step. Also don't be lazy like me and skip the greasing of the baking paper. Made it way harder to flip them because they wanted to stick a bit to the paper. Really love the sound these pancakes make. And the consistency. It's like chewing a cloud.

[@gwahli9620]

I'd wager simple starch would also work as stabilizer. It does work for cheesecake too after all. Cheesecake is also quite similar to a souffle, just more heavy due to the cheese.

[@Sana_0x0_x]

Oooh. I'll try it this weekend. Thanks for the tip!

[@hrithik6323]

@@Sana_0x0_x pls tell me how they end up cos i rly want to try making it on my own

[@sofia_dionísio]

@@hrithik6323 Also waiting the results! Tell how much of starch did you put and in wich part of the process, also!

[@lilymcl25]

i can confirm, i was the cloud.

[@djpeterabreu]

I couldn't help laughing but I feel so sorry for the girl trying her BEST to make the pancake recipe work

[@benhook1013]

Unf...

[@marchadelemayjune]

lol yes! her name is naomi jon (hopefully i spelled that right) and she makes AMAZING content

[@fentom723]

Is it normal to thirst over the profile picture of a guy on a random youtube comment

[@abe_bibobu]

Anime with Alvin got it to work too! Appreciate all these legit channels who show us recipes that actually work, and Ann is my fave of them all 💕

[@Ostsol]

Maybe a big problem with Buzzfeed and those other clickbait channels is that they present it as if it's easy, as if you can just whip it together in a few simple steps. You present it as it really is: a labour that takes time and practice and with an understanding of what the ingredients and cooking processes are doing.

[@catr8604]

The best parts of buzzfeed left and made their own channels. They weren't cool with the BS that Buzzfeed wanted people to believe.

[@jjba3571]

They want those clicks

[@BrunodeSouzaLino]

There are several easy recipes peopel could try to do that require little to no effort, but you'll never see channels presenting that. People always want to do the complicated recipes first to show off when they can't even do something simpler first. Showing off takes precedence over being competent at cooking.

[@inthediamondsky]

Stabilizer and making sure they’re cooked right away. So the merengue doesn’t deflate or add water

[@inthediamondsky]

@@BrunodeSouzaLino a lot of these recipes including Anne’s actually have too much flour mixture. It needs to be a lot thinner in order for it to still be fluffy. Adding in even more sugar also helps

[@TemariNaraannaschatz]

The one thing that might actually be an issue with the original recipe here would be the pancake mix. If you have a pancake mix WITH a stabalizer other than only baking powder mixed into it, the result could be a misture that can lead to non-deflating pancakes. That of course doesn't solve the flipping issue.

[@stevenleonmusic]

Their instructions were stupid to begin with. The lowest setting on most stoves is intended just to keep things warm. On my electric stove it won't even get to a full 165°F on that setting so the egg would literally never fully cook even if you left it there for an hour. Meringue has millions of air bubbles in it and air bubbles are amazing heat insulators, which is why we use things like FOAM as insulation against extreme temperatures. Cooking meringue on a stove is going to be difficult no matter what because of that and the thicker the more difficult. Even in Ann's recipe you have to start with only half of the pancake. I suspect this is because if you tried to use a cake tin and put the full amount in, the thickness would be too much and the heat still wouldn't be able to penetrate enough to cook the inside before the outside burns. By cooking half first, she creates a hot surface on the outer layer so when the second scoop is added on, it continues to cook from all sides and the middle and the heat is distributed much more evenly.

[@rachel2449]

then why did they fake thing up like you know both side were cook when they flip it when the other side was suppose to be still raw because they just about to flip it?

[@TemariNaraannaschatz]

@@rachel2449 The shot in the original tasty video was definitly from a different version. Either they made the pancakes in an ofen (much easier) or they did manage to get them done in the pan, but a different try looked better. I have watched the making of video of a few tasty videos and in general they just make as many takes as needed until they get the best looking result and then mix the material together. Since their try out video did have a pancake result with an intact pancake, I'd say that they couldn't get one turned without spillage and decided to use a finished one for the flip take. But in general with the mystery ingrediet "pancake mix" and the instruction of "lowest heat" it gives actually very unclear instructions that can go completly different depending on what the pancake mix consists of and wat the lowest setting on someones stove is. It's in any case not a good recipe, in general everything that features "pancake mix" isn't going to end the same because the results will be different from brand to brand (not even mentioning home made version or those of different countries).

[@Greyraes]

i'm not even interested in japanese pancakes but she's so encouraging i just want to try it to make her proud

[@bethroesch2156]

I cooked breakfast in a restaurant for years and I just knew there was no way they were cooking those on a grill or pan. We sold a ton of regular pancakes that were fluffy, not that fluffy but still fluffy, and I know that in a pan, the bottoms would burn, or at best be too tough. Thank you for making this video. NOW, I'll try to make these

[@kobybejarano7622]

Hearing Ann Rearden say “You can do this” is all I need to get out of bed in the morning.

[@adiposeNarnian]

Let's all set that as the audio on our alarms.

[@mommytorres16]

@@adiposeNarnian that's actually a fantastic idea 🌼

[@flamesurgeon]

"someone get Ann Reardon on the phone" is my new catchphrase

[@jothamread]

Absolutely

[@janette927]

I wish you had let Dave do the "taste test". Poor thing has to eat all the fails, he should get to eat the successes as well. :)

[@Greentrees60]

😂😂 Oh man, poor guy!

[@madtabby66]

*GOOD FOOD FOR DAVE!*

[@AlexR2648]

@@madtabby66 #GoodFoodForDave

[@-Ghostess]

@@madtabby66 I kinda want them to make that a merch shirt or mug. Even funnier because there are six Davids in my family.

[@madtabby66]

@@AlexR2648 better.

[@eventprogenitor1873]

Something that was not mentioned though you indirectly covered it. The flour used in Japan is very different then what you would find in most us based grocery stores. Even with the grain being imported from Canada it's treated differently then Canadian store brands. Aside from matching protein levels a few prep things can help you match local dough to what you would find in Japan. Also makes for a good how to video.

[@HKKetoRecipes]

I always knew Tasty scams a lot of their recipes. I made their MEAT CAKE recipe on my channel and YEP they definitely scammed it and didn't show a lot of things like the meat releasing water etc. I had to completely wing it.

[@Space_spade]

I made the tasty pancake recipe and it turned out horrible

[@Hater0197]

Moral of the story: never follow any recipes from 5 minute crafts or tasty

[@Space_spade]

@@Hater0197 yes at least then you won’t waste time and ingredients

[@sleekittyy]

@@Space_spade oip

[@chickenlover1880]

@@Hater0197 and blossom and crafty panda 🐼

[@sirlord9393]

Gotta appreciate how she makes Dave eat garbage all the time, but when she makes some bangin' pancakes, Dave's not around for that.

[@spuhskb2]

My working theory is that she only tests out the garbage when she's mad at Dave for something.

[@mvikas1995]

Poor dave

[@hermi1-kenobi455]

i bet she just cooked some more after the video for him as i doubt he would like some half eaten pancakes haha

[@kittymarie397]

She gives them to him and her kids off camera, it's just not a funny goof when they taste good, as soon as she photographed it I'm sure they ate it up

[@Rileywith2]

That was my first thought. I was hoping Dave would get a taste on camera to make up for all the gross ones.

[@katkireyeva3966]

“LIES! LIES, SOMEONE GET ANN READON ON THE PHONE!”

[@226-surabhipriya3]

Time stamp please

[@wh4193]

@@226-surabhipriya3 At the very beginning, 0:44

[@kaythebored8163]

Reardon*

[@laartje24]

For a second I thought you were calling Ann out for lying XD I correct myself on the second read trough.

[@L.sabore]

😂😂😂😂

[@Opusss]

Alvin Zhou has a brilliant recipe for these on his KZbin channel. He uses like a small saucepan and actually bakes it in the oven.

[@nandita6487]

The original tasty video was by him too right..

[@elijahharris1113]

@@nandita6487 No, it was made by Rie.

[@alloimthedoctor]

Terrible recipe: I'll let Dave taste this. Delicious recipe: I'll give this a taste test.

[@alloimthedoctor]

Thank you.

[@misschin99]

@@susanzhou7499 And so what? Did you call out every other 'stolen' comment since you said it's from a 'buch'?!?!?!?

[@DaRealHBIC]

@@susanzhou7499 you're *

[@glubtier]

@@susanzhou7499 I think a lot of us just had the same idea... I just happened to see this one before adding mine at least.

[@rebagalva1481]

Dave: where's the food for this debunking video?😶 Ann: oh I ate it to see if it was safe for you 😋 Dave: 😥

[@MegaBlair007]

What i want to know is why literally any recipe treats this "stabilizer" secret ingredient like it's classified war information lmfao

[@DeathnoteBB]

The same reason KFC refuses to let anyone know what their herbs and spices are

[@MegaBlair007]

@@DeathnoteBB thats so dumb bruh, ok for like a corporation i would understand (their entire marketing is bound to that "ultra secret"), but some rando baking stuff online or a little bakery, gtfo my face with that bull lol

[@k.v.7681]

@@MegaBlair007 right? Even more so when you're making recipes for people to follow. If anything, withholding that kind of stuff is detrimental to your channel. People try, see they can't do it, and think the recipe is bad. They don't come back for more, and look elsewhere for their recipes.

[@MegaBlair007]

@@k.v.7681 Yeah!

[@beingmegucaissuffering.5326]

Trade secrets, probably. Bakeries don't want people knowing their exact ingredients, since then other places could start selling the exact same thing and potentially cut into their profits. Recipes also aren't copyright-able, so that probably leads to secrecy about ingredients/proportions of ingredients, too. But a channel that presents itself professional like Tasty really shouldn't be giving out faulty instructions.

[@sarahtravenick3086]

I live in Japan! I’ve made fluffy pancakes from scratch before and used cream of tartar to stabilize my egg whites, but then my Japanese friends were like, “why would you go through the trouble?? Use a mix!!” Coming from the US, where baking mixes are just disgusting, I was skeptical, but I went ahead and tried one of these fluffy pancake mixes. I’ve never looked back. The pancakes turn out fluffy, soft, and /delicious/. More delicious than anything I could produce from scratch. They have this honey-like aroma and they brown so incredibly evenly. The trick with them is to add a few drops of water to the pan, then cover with a lid so they steam a bit.

[@xoxo.cc1]

So there’s a “fluffy” pancake mix as opposed to just regular pancake mix? Just want to make sure I understand correctly! If so, I’m all in, I’ve always wanted to try these and Ann’s don’t look fluffy enough for me :(

[@daftoptimist]

@@xoxo.cc1 Me too!

[@sarahtravenick3086]

@@xoxo.cc1 yes! They’re are lots of different ones, but the fluffy type usually say ふわふわ (fluffy) on the package, or have a picture of fluffy pancakes on the front.

[@trenvert123]

@@xoxo.cc1 This sounds so cool! I wonder if the mix contains powdered egg whites, and if whipping them is still necessary?

[@PoptartParasol]

The thing about cake mixes is that they really do create a fluffier more rounded quality of 'dough' than anything you can possibly achieve by making a cake from scratch (pancake and other cakes apply here too) Most professional cake/muffin/whatever use cake mixes for this reason (and also because of time) and they are usually just from a regular brand and/or store. So, no shade, but cake mixes aren't gross! You might have already eaten plenty of them if you've ordered a cake before.

[@halanecummings8380]

I had my FCS students make these and they loved them. The flavor and texture was great and every group was successful! I had tried to make the Tasty video recipe and had a huge mess! I'm so thankful for you! Now, could you please figure out how to keep my meringue topping from weeping? I've tried every hint out there!

[@bmolitor615]

my solution is to eat the meringue IMMEDIATELY - solved!

[@NATT441]

Poor Davey, didn't even get a glimpse of this one. Guess he's still chewing on those skittle-waffles.

[@ColdEthyl92]

That was my first thought. Ann, you monster, let Dave taste test the good stuff!

[@Dreadjaws]

Ann: cooks recipes found in the internet made with raw meat, rocks, insects and sulphuric acid, gives them to Dave to taste. Also Ann: cooks recipe of her own, made with carefully chosen ingredients to get a good texture and flavor, tastes it herself.

[@vukkulvar9769]

Anne should make a prank video for April's Fool where she make the nastiest looking dish ever for Dave, but it's all fake and it's actually delicious.

[@audreymae1688]

@@vukkulvar9769 Adorable! These are exactly the kind of pranks I want to see.

[@colinwilliamson2421]

Justice for Dave!!

[@richieacc]

Maybe Dave was away when this was shot. He sure missed out.

[@stargazer31]

@@vukkulvar9769 I'm thinking insects made of jelly, and dirt made of brownie crumbs?

[@gravenewworld82]

I've been to Japan and to a place specializing in these pancakes. It's hard to use a regular stove top because you don't have precise temp control. The place we went to used zojirushi looking hot pots/pans where you can set a specific fixed temp, so the surface stays a constant temperature. We have one at home and it works really well for making japanese pancakes.

[@Keshlynne]

I have made the pancake recipe you created, Ann, and they came out WONDERFUL! I'm glad I attempted your recipe before the Tasty recipe. Yours was a success, I could see myself throwing a pan across the room with the Tasty recipe, not going to lie.

[@orbweaver9750]

Ann: *tests "food hacks" that don't work and makes Dave try the results* Also Ann: *tests a food hack that doesn't work and shows you how to make it work, tastes it on own, no Dave in sight* Ann...LET DAVE EAT NICE FOOD. lol

[@youlextube]

😹😹

[@achaides]

My thoughts too when she said 'taste test' and it didn't cut to dave 😂

[@MissMolly3377]

That is what I said. 😆

[@hunty29]

I was also waiting for Dave and he never came😂😭

[@UfoLBeerSeeker]

exactly my thoughts after seeing end

[@thatfuzzypotato1877]

"Someone get Anne Reardon on the phone, lies liea" made me giggle and the fact her video made it to you makes me even happier! Our internet baking mom is here to teach us all!

[@delphidehavilland]

Tasty recipes are really inconsistent in quality, even looking at just their pancakes - their recipe for fluffy vegan pancakes is actually one of the best I've tried, yet the Japanese pancakes look like... that?! Where's the quality control???

[@Im.A1ex]

That vegan pancake recipe is most likely not their invention then.

[@shameonyou1681]

@@Im.A1ex yup. there's so much info and research on vegan alternatives to common and popular foods so they probably just lifted it from other people's recipes but they won't get caught because, again, this info is in so many places it's hard to prove it. They do the same with their "ethnic" recipes as well, lifting them straight from blogs and such and just giving them english names or calling them (country name) version of an american food loool.

[@hercules1476]

I have tried MANY recepies of Tasty and they all turned out great, I have no idea what happened with this one. I actually got way better at cooking thanks to their videos, I was really surprised that Anne was debunking them. So yeah, is wird.

[@moredancelesstalk]

I think this is the consequence of being a content farm and pressuring staff to churn out a high amount of recipes, articles, videos, etc. You get lots of duds, especially for the cooking content.

[@delphidehavilland]

@@shameonyou1681 well that's pretty depressing... though maybe I shouldn't have expected so much from Buzzfeed lol

[@lenaeospeixinhos]

Folding in egg whites, such a part of my childhood! I learned that so early, they're a big part of Portuguese desserts, I think it fascinated me, the little cloud things, so my mom taught me and I'd always do that part. I can't cook, I can't bake, but I know how to fold in egg whites 😂

[@SophiaC]

Meu deus desculpa pelo comentário de quase 1 ano depois mas fiquei tão chocada de ver uma pessoa portuguesa nos comentários da Ann 🥺

[@ArcadeStunfisk]

The idea that someone's first instinct as soon as a baking hack goes wrong is to yell "Get Ann Reardon on the phone!" delights me

[@HigorDuarteOficial]

Ann is like a very cool aunt of everybody on the internet, and she teaches us very kindly and paciently... She is saving us from the internet trolls... God Saves Ann!

[@sophiefilo16]

Auntie Ann...

[@Xsyven]

She's so warm, and lovely, but she can throw the darkest shade when she needs to, and that's what makes me love her the most.

[@annie_k_mua4224]

I cannot tell you how many times I tried and failed to make these pancakes during the first lockdown in South Australia... I was loosing my mind over them, to the point where I forgot to add flour to one batch and basically cooked a meringue on the stovetop 😣 It's the only recipe I've ever totally given up on. I only wish this video existed sooner! Thank you Ann, you beautiful human!

[@laartje24]

Well now you know what to do, so no give up anymore.

[@paisleesheppard5629]

Cooked meringue 😅

[@lk6789]

Tried one of these Japanese fluffy pancake recipe, now can't find, but didn't have a problem - perfect pancakes. No special equipment not even a mould. Mix needs to be thicker and made as you did in the oven i,e half and half, but in a pan no lid. Maybe the eggs are different here.

[@bazil4146]

When she actually makes good food she eats it herself without giving it to Dave.

[@nicholaslittle8154]

Lol, yeah, was thinking that! Poor Dave. I'm sure she gave him one to enjoy off camera though

[@kassiddyavery2593]

Poor Dave 😂

[@HowltheWizard]

I was looking to see who else was disappointed that we didn't get to see Dave enjoy it. Cheers everyone.

[@aoifegallagher1063]

"someone get Ann Reardon on the phone" Sensible.

[@Wolf6119]

When there's something strange... In your recipe... WHO YOU GONNA CALL?

[@aoifegallagher1063]

@@Wolf6119 ANN REARDON

[@SaveMeMoon]

I love how people have started going "Call Ann Reardon!" because it's what I do whenever I don't succeed in doing something in the kitchen hahaha!

[@Ai-zd7fr]

My family and I love you, Mrs Reardon! I hope you continue to treat your viewers as you do your family. Thank you for all your hard work and passion for cooking/baking and education. May God always bless you.

[@Skyfighter64]

Just a side note about "egg white powder." Another name for this ingredient is Meringue Powder, and it can be found in some Grocery stores, notably in the baking aisle, probably with other cake supplies.

[@jen_gem]

I was thinking the same thing

[@GrimlyYours]

OMG THANK YOU 😭😭😭 trying to find "egg white powder", and for a decent price, was driving me _insane!!_

[@bobbuethe1477]

I've never seen it in my grocery stores, but arts & crafts stores like Michael's often have meringue powder in the baking aisle.

[@charliebabyversion]

Egg white powder isn’t exactly interchangeable with meringue powder in any recipe. Meringue powder has added sugars, stabilizers, acids etc. Egg white powder is just dried egg whites.

[@miller_niki1982]

In Japan, you can buy silicone molds for these to make these at home. There’s a thin bottom to keep everything together.

[@ONTHEPASSWITHMAX]

cool

[@adelerivers3392]

Very smart.😃

[@famicom_guy]

that actually makes sense

[@Warwipf]

Cool, what are they called?

[@itsjuliam]

Japan thinks up all the cool, pretty & sensible things.

[@Lera-nv1lq]

WHY DID THEY DO THAT WHEN THERE ARE LOTS OF JAPANESE CHANNELS WITH (double caps) NICE AND EASY RECIPES???

[@なぎさ-v7q]

Yes! I also got the souffle pancake recipe from the many jp cooking channels and just pick one of them. It's easy and a success at first try, well except that first pancake that got burnt because it's too hot even with lowest heat setting that I had to put an aluminium sheet thingy on top of my stove so it's not a direct heat to my pan.

[@happyllama1160]

I had two goes from a japanese channel and the first go worked really well, and rhe second I stirred too much, but it was still fluffier than the average pancake and tasted really good

[@shadow_realm47]

The Korean ones are good too!!

[@turtlelover1477]

Because people are dumb and want to be lied too. When I want to make cake, I go to channel like Hinomaru cook TV or other Japanese. They look more professional and even easier

[@SteviiLove]

Where's your video to prove your point? And what did you use as a stabilizer? Because no egg white recipe will make the same quality without some form of stabilizer.

[@emmathehufflepuff816]

Sunday: Someone get Ann Reardon on the phone, that is a lie! Ann: Hold my spatuala.

[@O.M-]

Finally Someone exposed tasty too They made me waste a lot of ingredients for an onion rings recipe that didn't even work, or properly cooked Thanks Ann

[@naritruwireve1381]

Same here but with dumplings. It was just flour and water for the wrapping and it already was a mess. Checked out other recipes and they all had much more water in theirs

[@___Cake287___]

If you want simple onion rings idk how to make the breading but I do know that just fried onions taste as good!

[@fallen-zc9uj]

Also, their chocolate chip cookies were definitely not as good as they were saying

[@user-bv7mk8id5t]

I’ve made one or 2 recipes and they came out great.

[@dopex89]

I've made one of their oat banana muffin recipes and it put me off their channel forever... And all the similar video recipes for that matter (with just background music, ingredients on the screen etc.)

[@rasberryiceify]

I love that there’s solid evidence left in tastys that they faked it. We all know they do but leaving that “cooked on both sides” clip pure gold.

[@GugsGunny]

Ann Reardon is one of the few islands of reason in an ocean of clickbait.

[@blakberri1460]

Poeticly put but you're totally right...

[@Liloldliz]

rebecca watson is another

[@mohammedhassan4622]

Yeah

[@zirconblue1249]

I like the way you said it..

[@dixietenbroeck8717]

As a person who has been cooking for over 60 years, I learned - quite serendipitously - that the action of "folding In egg whites" is _FAR_ easier, _FAR_ quicker (only 4-5 strokes), and _FAR PREFERABLE_ when performed using *A **_FLAT_** WIRE WHIP* rather than _ANY_ "rubber spatula"! *Give it a try - YOU'LL **_LIKE_** IT!*

[@tlouitas]

No one: Ann: “If i fast forward and then rewind it it looks like it’s alive.”

[@solidsperzz6380]

This cracked me up

[@sakuranovaryan9261]

Haha yes witty humour

[@bostonrailfan2427]

she found the humor among the disappointments

[@dontdiscriminatehateeveryo9263]

@@bostonrailfan2427 that's how I feel about my relatives.

[@sanjaykumarrajaguru]

"But that's the sad truth" - me

[@jnoshields]

Can we just appreciate our kitchen queen Ann featuring other fellow KZbinrs and supporting genuine content creators while she’s debunking the trash and educating us AND being like the only person who can actually make these pancakes, all at the same time?! 👏🏻👏🏻👏🏻

[@saraghauri7453]

I’m so glad for Ann to be on the trending page like 2 weeks in a row!! She’s my fav youtuber and I’ve been watching for some time now! To see her trending and getting her some well deserved recognition is just amazing!!

[@chewbacca7189]

so good :)

[@americandino3412]

I’ve been watching you since I was 8 and now I’m 13 still love you so much!!!💜