4 ms·

When you click a link labelled "world's fluffiest pancakes", do you want to read 16 boring pages of stories about someone's grandma before you get to, you know,

When you click a link labelled "world's fluffiest pancakes", do you want to read 16 boring pages of stories about someone's grandma before you get to, you know, the thing you actually clicked on?

klyrs 3y ago
Whip ordinary pancake batter.
- kevindamm 3y ago
  If you separate the egg whites and whip separately before folding into batter, you'll get even fluffier, ...I don't have proof these are the fluffiest, though.
- whartung 3y ago
  Now that's interesting because every set of instructions I've seen is to not over mix the batter. That it should be even a bit lumpy. I guess it builds up the gluten. I do suggest letting the batter sit for some time (10-15 minutes). That helps. My favorite buttermilk style pancakes are from Corner Bakery. Just hit all the right notes for me, but I can't seem to make them at home. Hot, fluffy, a little chewy. Super yummy. At home, the Bisquick in a bottle mix is actually quite good, it's just so much batter in one bottle we rarely make it. We have another mix we use that's decent. It even better with buttermilk. My home experiments haven't been amazing enough to make them worth the bother over a pre-made mix. ...and I should shut up, this is about Louis Armstrong. I don't even know if he liked pancakes.
  - klyrs 3y ago
    My brother always made inch-thick pancakes with the texture of a cloud. Dad spoiled the mystery, "you're over-mixing the batter," but we disagreed: they're lovely that way. But back to Louis Armstrong, still on the topic of pancakes: https://greatchefs.com/recipes/tournedos-louis-armstrong/ https://greatchefs.com/recipes/tournedos-louis-armstrong/
- CoastalCoder 3y ago
  Doesn't whipping it cause glutens to form, making the pancakes tough? The trick I've been using is to wait a little while after mixing the batter, so that the leavening agents have time to work.

When you click a link labelled "world's fluffiest pancakes", do you want to read 16 boring pages of stories about someone's grandma before you get to, you know, the thing you actually clicked on?

klyrs 3y ago

Whip ordinary pancake batter.

kevindamm 3y ago
If you separate the egg whites and whip separately before folding into batter, you'll get even fluffier, ...I don't have proof these are the fluffiest, though.
whartung 3y ago
Now that's interesting because every set of instructions I've seen is to not over mix the batter. That it should be even a bit lumpy. I guess it builds up the gluten. I do suggest letting the batter sit for some time (10-15 minutes). That helps. My favorite buttermilk style pancakes are from Corner Bakery. Just hit all the right notes for me, but I can't seem to make them at home. Hot, fluffy, a little chewy. Super yummy. At home, the Bisquick in a bottle mix is actually quite good, it's just so much batter in one bottle we rarely make it. We have another mix we use that's decent. It even better with buttermilk. My home experiments haven't been amazing enough to make them worth the bother over a pre-made mix. ...and I should shut up, this is about Louis Armstrong. I don't even know if he liked pancakes.
- klyrs 3y ago
  My brother always made inch-thick pancakes with the texture of a cloud. Dad spoiled the mystery, "you're over-mixing the batter," but we disagreed: they're lovely that way. But back to Louis Armstrong, still on the topic of pancakes: https://greatchefs.com/recipes/tournedos-louis-armstrong/ https://greatchefs.com/recipes/tournedos-louis-armstrong/
CoastalCoder 3y ago
Doesn't whipping it cause glutens to form, making the pancakes tough? The trick I've been using is to wait a little while after mixing the batter, so that the leavening agents have time to work.