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.