A chef, Penny, shares her pancake recipe and cooking process, which includes whole wheat flour, sugar, eggs, baking powder, and baking soda. She adds cheesecake to break the monotony and graham cracker sprinkles for extra flavor. Penny emphasizes the importance of not overmixing the batter and uses vegetable oil to grease the pan. She also prepares a bourbon maple syrup with vanilla bean and lemon zest to top her pancakes, along with blueberries, strawberries, and apple butter. Throughout the video, Penny shares tips and tricks, such as using buttermilk for a deeper flavor, not over-stirring the batter, and flipping the pancakes only once to maintain their fluffiness.
Here are the key facts extracted from the text:
1. The recipe includes flour, sugar, eggs, baking powder, baking soda, and butter.
2. Penny is a professional chef with 15 years of experience.
3. The pancake mix is prepared in a bowl with flour, sugar, eggs, and baking powder.
4. The recipe uses whole wheat flour instead of all-purpose flour.
5. The batter is mixed with a cup of milk and butter.
6. The pan is greased with vegetable oil on a paper towel.
7. A test pancake is made to ensure the pan is hot and the batter is consistent.
8. The pancakes are cooked on a medium-high heat.
9. The first pancake is often not the best and is sometimes thrown away.
10. The pancake batter includes baking powder, which is a mixture of sodium bicarbonate and an acid.
11. The reaction between the baking powder and the liquid ingredients produces carbon dioxide gas, making the pancake rise.
12. The pancake is flipped when bubbles start to form on the surface.
13. Over-stirring the batter can produce gluten strands, making the pancake chewy and inelastic.
14. Cooking the pancake over moderate heat ensures even browning and cooking.
15. One flip is ideal for making pancakes, as multiple flips can push out carbon dioxide and make the pancake less fluffy.
16. Adding mix-ins with low sugar content, like blueberries, can help prevent burning.
17. High sugar mix-ins, like candied bacon, can burn at a faster rate than the pancake cooks.
18. Each chef chose a unique array of toppings to pair with their pancakes.
19. The toppings can be layered to create a unique sensory profile.