The Best Pancakes You'll Ever Make | Epicurious 101
Professional chef and chef instructor Frank Proto shows you his method for making perfectly fluffy pancakes at home, every time. Never subject yourself to flat, lifeless pancakes again with Frank's foolproof method a for light, airy, homemade stack.
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Griddle:
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Director: Mel Ibarra
Director of Photography: Joel Kingsbury
Editor: LJ D'Arpa
Talent: Frank Proto
Sr. Culinary Director: Kelly Janke
Producer: Mel Ibarra/Michael Cascio
Culinary Producer: Mallary Santucci
Culinary Associate Producer: Asnia Akhtar
Line Producer: Jen McGinity
Associate Producer: Tim Colao
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Cam Op: Kirsten Potts
Audio: Rebecca O’Neil
Production Assistant: Justine Ramirez
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Billy Ward
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler
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How to Make Buttermilk Pancakes with Strawberry Rhubarb Sauce
In this episode of Cooking Outside the Box, Cynthia Lair shows us how to make buttermilk pancakes with strawberry rhubarb sauce.
Transcript:
The star of this show is rhubarb. The harbinger of spring are these stalks
of rhubarb. We don't need a lot of stalks, but in the springtime we've got
rhubarb and asparagus, and we've got little baby leaves. All of these
plants are cleansing, and they're therapeutic for the circulatory system.
They're kind of waking us up from the long winter. This one has kind of a
sour taste to it, and so we're going to combine it with strawberries and
make a strawberry-rhubarb sauce to go over, yay, buttermilk pancakes.
Let me tell you the story of how we were first discovered. Yes, yes,
please. OK. It was long ago in ancient Russia, and we were growing wild
along the River Volga. The name of the river was raw in some ancient,
symbolic language. Oh, yippee, yippee, yippee. Then, the Greeks added on
the word, barbarum, which meant foreign or primitive. We became known as
raw barbarum, or rhubarb. Yay!
Our strawberry-rhubarb sauce has about three-fourths of a cup of diced
rhubarb, orange juice, honey and strawberries. Very simple. That's it. The
first thing, I'm going to finish chopping up a little bit more of this. The
rhubarb, honey, orange juice goes together and it cooks for about ten
minutes. It simmers with the lid on. While that rhubarb is simmering, you
don't put the strawberries in yet, they go in later. While that rhubarb is
simmering, we're going to make our pancake mix which is real simple.
The dry ingredients are whole wheat pastry flour, half a cup of another
kind of flour, I like kamut flour, you could use spelt or whatever, a
little bit of brown sugar, baking soda, salt. The wet ingredients are
buttermilk, water, egg yolk, and egg white that's whipped. So simple. You
need a cup and a half of flour. Here's a cup of whole wheat pastry flour
and a half a cup of kamut flour and a little sweetener in there. This is
Sucanat; you could use brown sugar. Baking soda, bloop, and some salt. A
cup of buttermilk. You could also use a little combo of yogurt and water if
you don't want to use buttermilk. Half a cup of water and one egg yolk.
Whee.
Now, we're going to add the strawberries and simmer it with the lid off for
about ten minutes, 15. Let's put the beaten egg white in the batter. That's
what lightens it up and makes those pancakes fluffy. Just fold it in, about
a quarter cup of batter per pancake.
Now, we're going to blend up the strawberry-rhubarb so it's a sauce. You
could leave it chunky. Buttermilk pancakes with strawberry-rhubarb sauce.
Isn't that a fun way to use rhubarb?
Buttermilk Pancakes Recipe
Super thick and fluffy pancakes that are so easy to make. This is a UK recipe for an American favourite. Perfect for breakfast, brunch or pancake day!
Full recipe and instructions can be found here:
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Music: bensound.com
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