Video summary

The Best Pancakes You'll Ever Make | Epicurious 101

Main summary

Key takeaways

Cooking

Presenter / Channel

  • Frank Proto (professional chef; also mentions being a coloring instructor)
  • Cooking segment: “Pancakes 101” (Epicurious 101)

Ingredients (from pantry; quantities not specified)

Dry ingredients

  • All-purpose flour
  • Sugar
  • Salt
  • Baking powder
  • Baking soda (must-have for lift/bubbles)

Wet ingredients

  • Milk (measured)
  • Vegetable oil / neutral oil
  • Vanilla
  • Apple cider vinegar
  • Eggs (structure, fat, and some leavening)

For cooking

  • Whipped salted butter (used generously; browning/brown-butter flavor is welcome)

Serving / toppings

  • Salted whipped butter
  • Maple syrup
    • Preference stated for real maple syrup (vs “fake” pancake syrup)

Equipment + Prep

  • Electric griddle (preferred; can cook about 10 pancakes at a time)
    • Alternatives mentioned: cast iron griddle, non-stick pan, sauté pan
  • Whisk
  • Plastic spatula (advised to avoid metal to protect non-stick surfaces)
  • Spoon for portioning: “berry spoon” (for consistent pancake size; other scoops/teaspoons mentioned as alternatives)
  • Plating setup: keep butter, syrup, and utensils nearby since cooking moves fast

Step-by-Step Method (Technique + Key Cues)

1) Mix dry ingredients

  1. Combine all-purpose flour, sugar, salt, baking powder, baking soda.
  2. Whisk to remove any ingredient pockets and distribute evenly.

2) Mix wet ingredients

  1. In a separate bowl, whisk together:
    • Milk
    • Vegetable/neutral oil
    • Vanilla
    • Apple cider vinegar
    • Eggs
  2. Whisk well so the yolks break and the mixture is fully combined.

Technique note: Vinegar + milk creates a “quick buttermilk,” avoiding store-bought buttermilk.

3) Combine wet + dry (don’t overmix)

  1. Add wet to dry.
  2. Mix using a fold approach until just combined.
  3. Stop once combined—he estimates about 20–25 folds/stirs total.
  4. Lumps are okay; do not mix anymore.

Why: Overmixing activates the leaveners too much and ruins the airy lift.

4) Rest batter

  • After combining, leave it alone; no further mixing.

5) Cook on hot buttered griddle

  1. Spread heaping dollops of whipped salted butter on the griddle.
    • Let it brown slightly if it happens—he likes the brown-butter flavor.
  2. Scoop batter using the berry spoon (aim for consistent sizing).
  3. Do not stir the batter while scooping—keep bubbles intact in the remaining batter.
  4. Place batter onto the griddle; perfect circles are optional.

Desired texture: pancakes should “almost fry around the edges” for crisp, buttery sides.

6) Flip at the right time

  1. Watch for bubbles on top to start popping and the pancake to set.
  2. Flip using a quick under-the-pancake lift:
    • Get underneath quickly, then flip away from yourself.

Flip away from yourself to avoid butter splatter.

7) Don’t press/pat the pancakes

  • Do not press down after flipping (it pushes bubbles out).
  • Optional: only move slightly to help soak up butter.

8) Doneness check

  • He says pancakes are done when you press gently:
    • Spring back = done (light/fluffy, bubble-filled)
    • If it squishes through or looks “battery-like” = not done

9) Repeat for a stack

  • He claims the first pancake is the best (crispiest and best color), not a “throwaway.”

Serving / Plating

  • Serve as a stack (“stack of flapjacks”).
  • Build each bite with:
    1. A little butter on the bottom
    2. A huge knob of butter on every layer
    3. A shmear on top
    4. Generous maple syrup (don’t be shy—he wants syrup to soak and mix with melting butter)

Chef Tips / Common Mistakes to Avoid

  • Use both baking powder and baking soda for light/fluffy lift.
  • Whisk dry to prevent ingredient pockets.
  • Fold, don’t overmix: stop after ~20–25 folds; lumps okay.
  • Do not stir once batter is made—preserve bubbles.
  • Don’t stir pancakes as they cook; keep edges crisp.
  • Don’t press down with a spatula (kills airy structure).
  • Flip away from yourself to avoid butter splatter.
  • Use a plastic spatula, not metal, to protect non-stick/griddle surfaces.

Referenced Sources

  • No external sources were explicitly cited in the subtitles (only Epicurious 101 framing and Frank Proto’s own method).

Original video