The Secrets to Fluffy Pancakes | BREAKFAST BASICS | Recipe

[@myvroses]

I really love how you explain the 'why' of each step rather than just giving the steps

[@fatemahammoudful]

How does this channel only have 63K subs? Adam is one of the most informative, easy-going chefs I've ever come across. He explains everything clearly without making anything seem overwhelming.

[@kwoylee5617]

350 K subscribers now (1 April 2020)!

[@mnp572]

You explain things so well... I could listen to you all day!! My pancakes tend to end up rubbery, I can’t wait to try this! 🥞☺️

[@heyitsmeshaz]

Yum, very similar to how I make them. However I mix it in the blender, as this cuts the protein strands in gluten, and you can use it straight away - pastry chef tip. I also add a little melted butter into the mixture for richness.

[@crisisbeloved]

Recipe?

[@Levintagee]

I read how you used to be a lawyer and as a graduate law student, you’ve inspired me to start cooking again as a hobby!! Your videos are so greatly produced and can’t wait to see more!

[@gracebock2900]

Plenty of good cheffy tips for fluffy pancakes but the best(for me)is to make batter the nite b4.Great crucial tip!!! Thanks Adam.U'r a gem😘

[@tomhogan6983]

Your videos are so soothing

[@ammonjon]

In addition to inspiring me to cook new things and relax in my kitchen, today you taught me the word "acidulated"! You're the best, thank you always!

[@prawncrisp5951]

I imagine filming days are busy and packed for you + team and, although you're now a seasoned professional, who knows how many takes you had to do. STILL, I have the sense that when you turn the pancake over to reveal its perfection, you're genuinely chuffed, possibly every time you make them. Cheers for the pancake tutorial 🥞😛

[@urumieyes]

I saw ur insta post and made these and ur right! Best pancakes ive ever made!! Thx for the recipe!

[@jennyluu5780]

Love your videos! Thanks not just a recipe but for always explaining the science behind why as well!

[@priscillasabrinapua9341]

Chef Adam is a very good chef with very clear explanation. I love to watch his cooking video.

[@wicketewok5857]

Just an FYI - Self Raising flour is in every grocery store and household in the US. Great videos!

[@salsasoul4112]

Well explained and thorough. Great recipe. Gonna try this technique. You're relaxing to watch and listen to. Thank you for sharing, handsome 💖😊👍🏾👏🏾👏🏾👏🏾

[@Trynage93]

What an awesome video! You have a video format to compete with binging with babish and other "big names" on the media. I would love for you to add in more of your "favorite" recipes weather Japanese or not - the beauty of your video is the clarity, simplicity, and explanation of technique. I find your food videos best up there with even Ramsey. I can't wait for more - good luck!

[@evanotmendez]

These look amazing! I’m keen to try this technique. The best pancakes I’ve tried are from Clinton Street Baking company but when I saw the recipe, I couldn’t be bothered haha these look just as good and so much easier! Thank you 🙏🏽😋

[@jamescornwell1935]

i enjoyed seeing your process. here in canada the measurements are a bit different, i’ll keep in mind the sifting siv and not overworking the batter. I use the exact same ingredients and make thicker fluffy ones for my son(w butter and maple syrup most canadians don’t ms is expensive)the overnight makes sense to get more lift. this process and the hotplate creates a lot more mess and prep time for me but from scratch any method is always worth it. i make mine with one medium metal bowl cup and tablespoon, frypan and spatula, so i compromise on speed and efficiency of dishes, but i will make some tweaks and try your method safe the the griddle plate. such lovely results with perfect browning etc. everyone should know how to make pancakes and popcorn, having to use those boxes and microwave is criminal and anyone could do it if they tried to learn. enjoying your videos as you post them.

[@mjudec]

Adam, I have in the past tried with separately whipping the egg whites to a soft meringue texture (not stiff peaks) and folding through the batter of everything else (made the night before) before cooking. You can then get something that's half pancake half soufflé like I tried in Tokyo. Pretty excellent, you should give it a try.

[@chrissullivan5472]

Good recipe Chef, I have enjoyed many of your videos. Thank You for sharing.

[@likamrahman4669]

Your silvery voice makes these cooking tutorials extra special.

[@FrankTedesco]

great cook, great teacher, great delivery

[@thiru8254]

Tasty dish coming with pleasant personality..great videos by Adam..👍👍👍👍👍

[@mariamerin5657]

Thanks Adam for this recipe! The best pancake ever, it's so delicious. I often wonder why store bought pancake in Australia are thin and not fluffy and I didn't know about american version vs european pancake. Now I just need to make it myself and pretty easy. Thanks again.

[@davidrachell]

I always add a bit of vanilla to my pancake batter. Takes it to the next level!

[@natsumegami]

I enjoyed how you shared your tips for fluffy pancakes. Despite of already knowing those before I watched this video, I was still very interested. How you deliver your message really matters. We can watch your videos all day long coz aside from the food you cook, we also look forward to the tips and techniques you share; it's always a fun learning experience.

[@rahuldayal1115]

Was thinking about making pancakes when this video popped up in my subscriptions. By far some of the best cooking videos on KZbin. Keep them coming !

[@charisseooi1037]

I have tried the recipe. It turned out very well, pancake was soft and fluffy. With the sugar in the batter, we don’t even need honey 😊

[@fhatkunt6353]

You have a really great, positive energy man. Watching your videos always bring a smile to my face :) Even If I don't cook much xD

[@karmaQT]

your yoghurt pikelets recipe is the best recipe for pancakes handsdown

[@theblaquemuse]

Aww thank you for the conversions for those of us in the states that was so thoughtful 😊

[@jackbenson8228]

so you don't have to think. how typically american.

[@MTMF.london]

@@jackbenson8228 Wow, trying really hard to be a dick, aren't we?

[@daniellatrajcevska9932]

Great video. I would say let the batter come to room temperature before frying- I've tried the overnight method and it works best when you let the batter warm up (more even cooking, less chance of burning and less sticking to the ungreased pan)

[@remmyv1602]

I tried your recipe this morning and the pancakes were delicious! Thanks for the recipe :)

[@tirnoschidragos3415]

Morning from inside my bathroom. You just gave me a breakfast idea

[@sourcherry23]

This pancakes looks absolutely divine!

[@andrewho4155]

Wow. You have those metal bowls my mum used to use when I was younger...long, long ago!!

[@dricedt]

I swear to god, since I commented on your video a few weeks back, and you've replied, KZbin has inundated my feed with your work. Not that I mind, ....like you're videos but their algorithm is wonky.

[@annaserene3669]

Nice n talented chef n host with clear n imformative instructions, tku

[@biophile2]

Would a lower protein flour - pastry flour or even cake flour - improve the texture further?

[@adamliaw]

Yes, absolutely.

[@paprikac1l4ntr0]

Thank you for your kindness..sharing what you have👍👍

[@martintan9997]

Best pancakes i ever made, it was airy and tasted great!

[@conradzimmerman8638]

This at first seems like a helpful interesting way to make pancakes but personally I think Adam Liaw has given us far too much work than we need to. First of all there is no Butter, Oil or Vanilla extract in this pancake batter recipe, not even a pinch of salt which is VERY important. Surprised to see these omissions from a top cook. Also it is just crazy for someone to pass a whole heap of batter through a sieve or sifter. He is right in that you shouldn't really beat or overwork your batter until its runny or too smooth as this DOES create gluten which will lead to heavy, dense, chewy pancakes. Using a spatula to mix your batter takes more time than necessary, by the time you've finished with your spatula (or even wooden spoon) you will have overworked your batter anyway than if you had just used a whisk in the first place. The long strands of the whisk and narrow spaces actually allows for even, quick mixing, you just need to know what your doing. You almost certainly CAN use a normal balloon whisk just make sure you count your strokes and only mix until just combined. If there are lumps remaining that is A-O.K, just let the batter rest as one should be doing as this allows the batter to relax the gluten formed even with the most careful mixing and allow the flour to hydrate and absorb those wet ingredients and the batter will thicken naturally however long it stands, any remaining lumps in the batter will eventually dissolve this should not be an issue. Pancake batter should stand for at least 5 to ten minutes more if you can, some do a full 30 minute rest! There is nothing wrong with making pancake batter the day or night before but remember that it will be fridge cold which means it will take longer to cook, so try and take it out of the fridge before cooking to bring it to room temperature, otherwise you will undercook it cold on the pan or griddle (particularly gas stove which is likely to burn them if your not careful).

[@PeterKontogeorgis]

You really need a cooking show Adam!

[@jimronnysrlie8601]

Try It with a norwegian twist. Swap the milk for something we call Kefir (its a thick sour milk), and add a ts of Ammonium bicarbonate :) Oh, and eat them with strawberry jam, or blueberry jam :)

[@stanleyholtham3771]

Life-changing

[@jpdp7542]

Please do a collab with Marion's Kitchen!

[@tashshan]

You had me at 'not a thin English pancake'... p.s. my flat whisk has revolutionised my kitchen habits - get one, you'll love it!

[@cristophermartinez6707]

thanks for a great video like always

[@MaZEEZaM]

@Adam, if you are not wanting to activate the gluten, would it not be ideal to use rice, corn or potato flour, or even a gluten free flour instead? I do intend to do a bit of an experiment to see whether I can make a simple potato flour flat bread, not sure how it will go but alternatively an English style which is my preferred pancake style as its the one I grew up with, potato flour pancake sounds pretty awesome as I tend to top my pancakes with lemon juice and sugar. Also, I totally agree, resting the pancake mix really adds to the flavour but I do both, I make enough pancake mix so as to make some with resting it for as little as 10 minutes and leftover mix for using the next day. WHAT no oil....well my use of a small amount of oil is probably why the first pancake is always the worst.

[@vimaladevi7816]

Overjoyed when I came to know you are a Penangnite. I m a Malaysian residing in Penang. First time seeing yr videos.you are doing great job...keep it up Adam.We are proud of you.

[@remmyv1602]

Love me some fluffy pancakes! I have to try this :)

[@beverleyellis6358]

Nice explanation ! Thanks!

[@rosefangirl8035]

Can I omit the self rising flour, and just use regular all purpose flour? And if so, how much more baking powder would I have to add in the mix?

[@mels2829]

Wow. I am the 1st viewer. Thanks for the video. Love it! Will try!!

[@max_fjellstorm]

The pancake master approves

[@safiahalias9139]

Now where do I get that hot plate Adam? And any alternatives to that?

[@superJQUANDO]

Thank you for clarifying that you're using the metric measurements

[@gaoshikui88]

Big call. I'll trust you Adam

[@MrJerry8336]

Can u pls do a video of Belgium waffle appreciate tks

[@sofiaazira5551]

how long can the batter be kept in the fridge?

[@trevorpinnocky]

The pancakes I make using the King Arthur perfect pancake recipe and also my own recipe are at least 2-3 time the resulting height. Maybe I'm just not understanding what it mean by fluffy? It just looks like an ordinary flapjack.

[@Itsrayl05]

New here, SUBSCRIBED!!

[@JamieBainbridge]

Don't spose you have a thin English pancake recipe? I've been making them with egg, flour, milk for years but always keen to learn something new.

[@peisipurcell5403]

How much c flour you use?

[@mbeeel]

thank you, now I don't have to worry about my sisters's snack...

[@bryanttey6316]

yoo adam can you make egg tart/Portuguese tart

[@xlink010]

What difference does it make by mixing butter to the pancake batter?

[@raymondmiller687]

My father would use melted butter when making his batter then fold in egg whites have you ever tried this. He also used vanilla.

[@gelolangit3660]

Oh yeah

[@jungah20]

Can I sub buttermilk instead of regular milk?

[@tododokidoki4007]

I tried it, but my batter wasn't as thick as your's and it ended up more like a biscuit than a pancake haha ^^' I always seem to have this problem with every recipe except japanese souffle.

[@uasj2]

I looked at the sieve on you bench before you mentioned your method and thought “F*^% that! I’ll skip sieving it. Too messy.” But then I heard your careful explanation and you convinced me (all over again!) that you know your stuff. I tried it this morning and, YES your method really does improve on the “good but not excellent” method I’ve been using for years. Whenever I want an excellent refined pancake I will be cooking Adam Liaw’s Japanese Pancakes.

[@83paperboy]

Watch game strong, thanks for the pancakes also....

[@dsjim1]

you explain your art too well, makes a chef instead of s cook out of your viewers, thanks

[@alfadenanto]

You can use low protein flour, less gluten more fluff

[@chefabroad]

I love the content, but I thought this was a Japanese fluffy pancake, the jiggly ones, turned out to be a normal classic pancakes.

[@novcabrera471]

I kinda like your other intro better the one that you use when the video ends...

[@goooooophhhyyyyyy341]

I wish you were my brother :)

[@KJ-im4uo]

Could you please share the recipe for malaysian peanut pancakes - Apam balik

[@MaZEEZaM]

You cant get self-raising flour in the US, how bizarre, its a staple ingredient here in Australia.

[@zandrafaulks8813]

Actually, we CAN get SR flour in the US, though the AP is way more common.

[@noahaikens2862]

We call it self rising here. Very prevalent in the south where biscuits are common

[@HarleyMothersole]

🇨🇦❤️🥞

[@adbreon]

This is just an American diner pancake. The technique for cooking is completely the same, the goal of even color and crust is completely the same. Japanese hotcakes, as they are currently made (they happen to be en Vogue at the moment), are made with whipped egg whites and have a soufflé texture. When I was a kid in Japan in the early 90s the Japanese trend was basically just bisquick type mixes that made a bog-standard American diner pancake such as you have here.

[@adamliaw]

Overseas media loves to call those fluffy souffle pancakes "Japanese pancakes" but outside of in a few Instagram-friendly cafes in Tokyo nobody in Japan actually makes or eats them.

[@pandagod4393]

Adam liaw im in singapore now pls reply m8

[@louisschroder503]

Clearly not the best recipe for fluffy pancake, it is just a regular pancake batter.

[@adamliaw]

This is just the weirdest comment.

[@louisschroder503]

Adam Liaw maybe it's me then but i don't understand what is so unique, it is the regular i used to make (minus butter) before i discovered the japanese sponge pancakes...

[@steves9388]

@@louisschroder503How many ointments are you the fly in? Just don't watch if you have such a negative attitude, go and watch something else.

[@louisschroder503]

@@steves9388 No offense but what you said is completely dumb (i don't mean to imply that you are), i have every right to express my opinion, youtube comment section is made for that, i was perfectly respectful, i don't always have to agree with everything i watch, i like his channel, didn't think this recipe was anything particular. The video said the "fluffiest" which is obviously wrong especially for an asian cooking channel, because : japanese pancakes (which are pretty popular). Plus it just requires an extra step (more or less) : beating the egg whites.

[@steves9388]

@@louisschroder503It's a cooking channel, not just Asian, Brainiac. Take your negative comments elsewhere, they aren't wanted here.