- All right, all right, all right.
(snaps fingers)
Hi, friends.
It's Sam.
And today is another episode of Veganized.
That's where I take a viral recipe trend
and try to make it vegan,
right here with you, on camera,
for the first time.
It's an experiment.
It's fun.
I'm excited.
Today, I'm gonna veganize Tasty's Buttermilk Pancakes.
Now, I already have amazing, delicious, fluffy, gorgeous,
my favorite pancake recipe in my cookbook,
Fuss-Free Vegan.
It's very easy to make and I love it,
but today I wanted to see if I can take a classic,
buttermilk pancake recipe and make it vegan.
I'm gonna stick to the original recipe,
as closely as possible,
just with a few vegan tweaks,
and let's see how it works out.
Now, I'm already getting super excited for pancakes,
so let's get to veganizing Tasty's Buttermilk Pancakes.
(snaps fingers)
Okay, so I've gathered up the things
that I think I'm gonna use.
Let's begin.
Why am I saying that so slow?
I'm gonna half the recipe,
just in case this doesn't work out the first time.
I don't wanna be left with a whole bunch of batter,
that's no good.
So, first the recipe calls for two and a half cups
of all-purpose flour.
Obviously vegan, so I can do that.
Now, I'm definitely someone who dips the cup in
and scrapes off the top.
Tasty says that's wrong
and you have to do the fussier, slower,
annoying way of doing it.
I'm gonna follow their directions, so, all right.
They insist that you spoon it into the measuring cup.
So, that is what I will do.
20 years later, maybe it'll be done.
Then they said if you don't do it this way,
it can turn out wrong.
And my opinion on that is,
if you measure the same way, every time,
it'll turn out right the same way, every time.
So, I just do the easy, dipping method
for all of my recipes,
and, uh, it always works out.
Scraping off the excess.
The recipe calls for three tablespoons of sugar,
so I'll do one and a half.
Two teaspoons seems like a lot of salt,
in my opinion,
and on top of that,
I'm gonna be using a vegan butter,
which is already salted,
so I'm gonna reduce the salt by half.
So, for the recipe,
it calls for two teaspoons of salt.
I'm halving the recipe,
so that'd be one teaspoon,
but half of that is half a teaspoon of salt.
Are you following my math here?
(giggles)
One teaspoon of baking powder,
so I'm gonna half that again,
half a teaspoon.
And one teaspoon of baking soda.
I'm gonna fill that with half a teaspoon.
And now we just give that a whisk.
So, now moving on to the buttermilk.
Now, Tasty tells you in their video,
that if you don't have buttermilk,
you can add vinegar or lemon juice to milk,
to make it curdle and become buttermilk.
The same is exact thing is true with any non-dairy milk.
So, I'm gonna take soy milk, add some lemon juice,
and let it curdle,
and you'll have homemade vegan buttermilk.
So, easy.
Two and a half cups of buttermilk,
so we do, one and a quarter cups of soy milk.
(measuring cup rattles)
Ugh, don't spill it.
One tablespoon of lemon juice.
Just gonna give that a mix.
Ew. It's already starting to curdle.
Looks gross.
Aw man, why can I never open anything?
Geez Louise.
The recipe calls for eight tablespoons of butter,
which is half a cup.
I don't know why they just didn't say half a cup,
but whatever.
Let's get that melting.
So, here's where the recipe gets a little bit complicated.
The recipe calls for two eggs,
with the yolks and whites, separated.
Now, first, I'm gonna need the yolks,
and in this context,
I think the yolks are just gonna be adding
a little bit of richness,
so I'm gonna replace them with more vegan butter.
Egg yolks are mainly fat,
so I think that's gonna be an easy, good substitute.
Okay, so this has been sitting aside
for just a couple of minutes.
Now, you can see that it's gotten disgusting.
(spoon clacking on glass)
Just what we want.
Bleh.
(giggles)
So, the recipe calls for eight tablespoons of butter.
I'm gonna half that and use four tablespoons
of vegan butter,
plus an additional tablespoon
to replace one of the egg yolks.
Mix that in.
All right, now I am supposed to mix the buttermilk
and butter combination with the flour mixture,
and now I'm just supposed to fold it together.
Now, they warn you here not to over-mix it,
and I 100% agree with them.
People are always worried about lumps.
Don't worry about lumps.
It'll sort itself out.
Now, there is one particular trick left,
that seems to make Tasty's recipe a little bit unique.
They now add egg whites.
So, to substitute the egg whites in the recipe,
I'm gonna use aquafaba.
Aquafaba is the liquid in a can of chickpeas.
It can be used as an egg white substitute.
It whips up and makes a meringue,
and everything.
So, I think, in this recipe, it'll be perfect,
since they say you can make a meringue,
but you don't need to.
I'm gonna estimate that there are about two tablespoons
of egg whites in an egg.
So, I'm going to use two tablespoons of aquafaba.
Adding bean water to pancakes,
gettin' weird and vegan in here.
And fold that in.
Is it just me,
or does my batter seem a lot more liquidy than theirs did?
I don't know, we'll see,
but anyway.
Now, we have this annoying step
where we're supposed to let the batter rest
for 15 to 30 minutes,
as if that's what you wanna do,
first thing in the morning.
But, I'll let the batter rest for 15 minutes.
I don't think I'm gonna be patient enough to wait for 30.
I'll clean up this,
and then I'll meet you at the stove,
and we'll test out a pancake.
It has been 15, boring, minutes,
waiting for batter to set.
Now, they also recommend cooking the pancakes in butter,
saying that if you cook it in oil,
your pancakes will taste like doughnut.
Now, am I a pig,
or does that sound like a very, good thing?
But, I'll follow the rules.
I'll go with vegan butter,
instead of oil.
So, one heaping third cup of batter.
Yeah, my batter's definitely runnier than theirs was,
but very lumpy.
Oh yeah, it's so runny.
Something went wrong, I think.
Ah!
Ew, I got the spoon handle wet.
That's the worst.
Okay, now the butter's burning.
That's the problem using butter, I think.
So, there's one pancake.
Often the first pancake is not great anyways,
so I'm gonna set this one aside.
Make a second pancake and give it a second shot,
before I give up on this batter.
Whoo, did it get to hot?
Oh no!
Sam's not paying attention.
Ugh, I burnt it!
Damn it!
Man.
Yeah, definitely burnt that.
Okay, we'll just skip that one.
Shh, don't tell anyone.
Third time's the charm though, right?
How you doin' buddy?
Do you need to be flipped?
Yes, you do.
Ah, okay.
I don't know.
I don't think these are the ones.
I think we're gonna have to do a round two.
(clapping)
All right, so here are my two pancakes.
They look very thin
and not too great,
so I think something went wrong.
But let's give them a taste test,
before we move on to the next round.
Ah!
I don't have very much maple syrup left.
Look at my maple syrup rations.
Okay.
I'm gonna have to be very timid on the maple syrup here.
I'll just do a little.
Gotta save it for the next ones.
'kay, taste test.
Okay.
So, they are crispy on the outside,
quite moist in the middle,
not super fluffy.
The taste is pretty good.
I'm really glad I reduced the salt because,
even now,
I think they're a bit salty,
so I might reduce the salt a bit, again.
Yeah, basically I think the only other problem is
the batter was too thin.
I don't know if I measured something wrong,
but we're gonna have to look at that again,
and make sure that the batter comes out thicker this time.
I mean, it tastes good.
It's just not perfect.
Yeah, it's got a like thin, crispy outside,
which is kinda weird for a pancake.
Well, I'll tell you what,
I ate both of those pancakes anyways,
'cause I'm hungry.
Let's try again.
(fingers snap)
Okay.
Attempt two.
Two and a half cups of all-purpose flour.
Once again,
I'm gonna do the annoying way of measuring
all-purpose flour.
The sugars.
A quarter teaspoon of salt this time.
Baking soda.
Baking powder.
Whisk this up.
Boom.
(whisk clanking)
Done.
The recipe calls for two and a half cups of buttermilk.
So, what are we gonna do?
It was too much liquid,
for sure.
So, instead of two and a half cups,
maybe I'll reduce it by half a cup.
And since I'm halving the recipe,
that means I'll do one cup of non-dairy milk.
Sorry if you're not able to follow along on the math.
So, yeah, one cup?
I'll do one cup.
I'm worried that it's still gonna be too much,
but I don't wanna change the recipe too, too much.
So, okay.
One cup of soy milk.
Lemon juice.
Give that a little mix.
Let him think about his problems for a little bit,
and get all gross and sour about it.
Are you sour yet?
Yes, it is.
So gross.
You know, I don't know if it takes longer with cow milk,
but with non-dairy milk,
it curdles, like,
(snaps fingers) instantly.
So, that's a thing.
Handy dandy.
Nooo, I have to melt more vegan butter.
Man.
All right.
More vegan butter, melted.
Now, the question is,
do I add that extra tablespoon to replace the egg yolk?
Or, do I just not worry about it?
Since there was too much liquid,
in the first recipe,
I don't think I'm gonna worry about it.
Think I'm just gonna skip it.
Putting a hot pan on the counter,
maybe not the best idea.
You okay counter?
It's fine.
Now, I lightly fold-in this buttermilk,
butter mixture.
Oh yeah.
That's looking better already.
It's way thicker.
Okay.
And my aquafaba to replace the egg white.
I'm gonna do the allotted 15 to 30 minute wait
for the batter to rest.
So annoying.
(giggles)
Especially first thing in the morning.
Who wants to sit around, waiting for their pancakes?
Don't you, like, want your pancakes
with your coffee and everything?
I don't know.
But, I'll see you at the stove in 15 minutes, my time,
half a second in your time,
and we'll attempt this version.
Okay.
Here I am at the stove, again,
and it has been another 15 minutes.
Let's do one heaping cup.
Oh, that's so much better than the last time.
Pour that in.
Yeah.
Whoo!
Aw man, I burnt it again.
I wait too long.
All right.
Almost ready.
Definitely looks a thousand times better than the last time.
All right!
I've got my last extra, fluffy pancake here.
I've made three already.
And then you get a pancake like this dude.
Look, he's pretty huge and fat.
Now, let's hop over there.
I'm gonna give these a taste test,
and, hopefully, they're good,
and then I don't have to do it all over again.
Okay, here, mmm!
Here are my pancakes.
They're gorgeous,
super fluffy.
I put a little square of butter on top.
Time to drizzle on the maple syrup.
Yeah!
Gorgeous!
Whoo!
And for the taste test.
This is got a lot of pancake.
All right.
Taste test!
That is good.
They're very fluffy,
but they're still very moist as well.
It doesn't have the weird crispy,
kinda wet thing,
it had going on before.
It's not too salty, anymore.
That's a good pancake.
Very good.
Second time's the charm for sure.
It worked out, beautifully this time.
I'll put a link to the final recipe down below,
in the comments.
So, if you wanna try making these pancakes, yourself,
you totally can,
or to be honest,
these pancakes are very good,
but I think the recipe in my cookbook is just as good,
but a little bit easier to make,
so I'll probably stick to that one, next time.
So, if you want that recipe,
check it out in my cookbook.
I hope you enjoyed this video,
and if you did,
let me know by leaving a like.
If there is another viral video or recipe
that you would like me to veganize next,
let me know in the comments, down below.
Don't forget to subscribe for a brand,
shiny new, fuss-free vegan video,
every, single Wednesday.
And, I'll see you next week!
Bon appetigan!
(chicken clucking)
(soft jazz music)
(humming)
Hi, buddy!
Do you want pancakes?
They're not for you.