How To Make Pancakes | Buttermilk Pancake Recipe | Hilah Cooking


Good morning fellow humans. Welcome to another
fantabulous episode of Hilah Cooking. I’m Hilah, and I’m going to be cooking.
We’ve had a lot of people ask for pancakes, so I’m going to show you
how to make pancakes today, from scratch, people. Pay attention, because it’s
actually really, really easy. The tricky part is the cooking, so we’ll get
a little close-up on that. Right, Chris? Pancakes are excellent to know
how to make in case you have some extra time on the weekend and you want
to show-off for somebody, like say you had a little buddy sleep over and
you want to be, “Hey baby, I can take care of myself. Watch me make you some
pancakes.” It’s very impressive. I’m going to do it now. All we need for this is actually 7 ingredients.
I’ve got 1 cup of flour, baking soda, baking powder, some buttermilk,
which I’m just going to show you how to make your own buttermilk substitute
by using regular milk and vinegar, which is a good trick to know because
who the hell keeps buttermilk around? Butter and an egg. First step: Put your dry ingredients in a
big bowl. I did not sift this flour because sifting is for suckers, but
I am going to whisk it up. It’ll get fluffy. Let’s see. I’ve got my baking
powder, and I need 1 teaspoon of that. I need to dry this out because I just
washed it, on my clean pants. A teaspoon of that. The difference between baking
powder and baking soda is that baking powder has cream of tartar mixed
in with it. It’s baking soda plus cream of tartar, which is an acidic substance.
The thing about baking soda is that it gets activated to make bubbles
when it hits an acidic thing. I don’t know if you ever did that thing
when you were a kid, where you mix the baking soda and the vinegar in
a 2-liter bottle and then it explodes and makes an awesome volcano. Anyway,
food chemistry: Lesson 1 of the day. We’re going to whisk this together just to
get all the dry stuff mixed up so you don’t end up with any lumps of baking
soda or anything. This is all mixed up, and now I’m going to mix my wet
ingredients together. I took the liberty of going ahead and melting 2 tablespoons
of butter because I didn’t really want you to see my microwave, because
it’s top secret. What I’m going to do now is use my muscles to open
this. This is 2% milk. You can use skim milk, you can use soy milk, you can
use almond milk, you can use whole milk. You could use whatever you want,
actually. You could probably use water. First thing I’m going to do is put this egg
in here, and get that beaten up. I’m going to beat up this egg because
I’m mean. I’m going to use my whisk and just break up the yolk. Then I’m
going to use the same measuring cup to measure 1 cup of milk. An egg is typically
right at 1/4 -cup. This egg is just smaller than 1/4 -cup of liquid, so
I’m going to fill this up to 1 1/4 cup. Get that? Good. Then I’m going to add
in about 1 teaspoon of vinegar. A teaspoon is about the size of this cap,
so I’m going to put in that much. Then I’m going to mix that up some more. Then
I’m going to put in my butter. Because this all cold, it’s all going
to re-coagulate and be hard. I’ll be sad, but it didn’t do it so much.
Awesome, we’re in business. Now that I have my wet ingredients combined thoroughly,
I am going to add them to my dry ingredients, and then we’re really
cooking. Voila, pancake batter. I’m going to let this sit, just while
I preheat my skillet over here, and then we’ll actually really get to
cooking, Sorry I lied before. This is hot. I can tell because it’s hot when
I put my hand over it. I’m going to turn it down to a medium-high heat
and put maybe 1/4 -teaspoon of oil in there. If you have some spray oil, you
can totally use that, but I don’t keep that around. Then just noisily smear
it around and let it get pretty hot. I’m going to test it with just a sprinkling
of water. It’s a good trick to see if it’s hot enough, because it
does that. You don’t want to do that, obviously, if you’re deep-frying something
because the whole thing could explode. I’m using my 1/4 -cup measurer
to portion out perfect pancakes. You can see these bubbles that are starting
to form; that’s the baking soda and the baking powder reacting with the heat.
It’s actually the baking powder, I guess. Just watch them. Don’t try
to flip them yet, wait until they look really cratered. You’ll see what
I mean in just a few minutes. Usually it just takes 2 or 3 minutes. It’s
mesmerizing. See? Some of these bubbles are starting to
stay now, and they’re starting to become little holes instead of bubbles.
That’s what we’re looking for, people, like how scientists look for aliens.
Also, if you wanted to make blueberry pancakes, you could drop in some
blueberries right now before the tops starts to really cooked, and then flip
them. Then voila, blueberry pancakes. Just like waffle house; better than
waffle house because I don’t think Waffle House actually has blueberry
pancakes. I should know; I go there all the time. These are pretty close.
They’re not sticking so that’s excellent. Wow. I did an excellent job greasing
this skillet. This one has bubbles that pop, and then they
stay like craters instead of being bubbly or just like folding back in
on themselves. I’m going to go ahead and flip it. Perfect. Let’s do this
one now. Oh snap; some stuck a little bit. See? Even Hilah fudges things
up sometimes. That’s where it’s stuck a little. Oh heck, this one’s doing
the same thing. I clearly did not get my oil smeared around well enough, but
it’s fine. Also, that one could have gone longer but I got impatient. Let
that be a lesson to you. Give it another minute or so. This recipe makes 9 or 10 pancakes about yea
big, so it’ll probably feed 3 or 4 people. If one of those people is a baby,
then it’ll feed more than that. I don’t know if pancakes are good for
babies, though. Probably ought to consult your doctor, pediatrician. I just peeked like that, and it’s done. The
pancakes are done, man. Now I have a big, beautiful stack of pancakes, and
I’m going to put a little bit of butter on them. Honestly, I really am not
a huge fan of pancakes. My husband likes them a lot. I’m just not a huge
fan of a bunch of starch for breakfast, I guess. I like them better other
times of day, I suppose. These are still pretty damn good. Maybe I do like
pancakes. Even if I didn’t really like pancakes and I spent the night
at some dudes house, like many years ago, back in time before I was married
and some dude made me pancakes in the morning, I would eat the shit out of
those, and I would do some cool stuff for him. Check out the website for this recipe and
more lewd stories. It’s HilahCooking.com. I will see you at another
breakfast table. Bye.

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