BEST Pancakes I've Ever Had - Pai's Lockdown Kitchen!
For many of you, you no longer have to get up early to go to work/school because of lockdown/social distancing, so you might have more time to make a pancake breakfast. (I am not so lucky, with a baby at home and no more childcare help...I'm busier than ever before!) But I wanted to share my ultimate, best pancake recipe for those who DO have time for a more leisurely breakfast. This is the best pancake recipe I've ever tried. So good I've been making it for over 10 years and still haven't had any better ones! So light, super fluffy, just perfect.
PS. These freeze REALLY well. You can put finished pancakes in the freezer, and to reheat, microwave them for 20-30 seconds so they are no longer frozen, then pop them in the toaster to crisp up the exterior. It's just as good as fresh!
WRITTEN RECIPE:
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
How to Make the Easiest Pancakes Ever
Hosts Julia Collin Davison and Bridget Lancaster teach viewers how to make Easy Pancakes.
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The Fluffiest Pancakes You'll Ever Eat
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Nutella Pancakes CAKE | Chocolate, hazelnut, Hershey kisses | How To Cake It with Yolanda Gampp
How To Cake It Yolanda Gampp shows how to make a delicious pancake breakfast from chocolate cake, Nutella and Hershey kisses with fondant banana slices and rich ganache. The incredibly realistic banana is painted with vanilla and cocoa powder, and the entire cake is stacked with the iconic chocolate hazelnut spread oozing in between layers.
Welcome to How To Cake It with Yolanda Gampp. If you love baking and want to learn how to turn eggs, sugar and butter into CRAZY novelty cakes like Yo's famous Watermelon Cake then join us. Each episode includes the A-Z process and recipe of making one of a kind edible creations, gorgeous buttercream cakes, and more! You learn how to make recipes like Italian meringue buttercream, the perfect chocolate cake and vanilla frosting - PLUS tips and tricks on using Simple Syrup, carving, icing, applying and painting fondant, and simple ways to make any cake look amazing. Leave a comment with your cake idea and you may just see it on the channel! New Video Every Tuesday at 8am EST.
To find the full recipe for this cake, head to our blog -
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Birthday Chocolate Pancakes Cake Recipe
Visit: Foodstirs.com
Foodstirs™ Pancake Birthday Stack Recipe:
Ingredients
2 Foodstirs Organic Pancake mixes
8 Tbs butter, melted and cooled
4 eggs
1 1/3 cup milk
1 cup Greek or plain yogurt
For the Chocolate Cream:
1 Foodstirs Organic Frosting mix
8 oz mascarpone, room temperature
1/3 cup semi sweet chocolate, melted
For the Topping:
1 1/2 cups semi sweet chocolate chips, melted
1/3 cup marshmallows
Colored sugar garnish
Directions
In a large bowl, combine eggs, melted butter, milk and yogurt. Blend until fully combined, then slowly add both pancake mixes and blend until a batter forms.
Heat a griddle or nonstick saute pan on medium heat. For each pancake, pour 1/2 cup of batter onto the griddle and use a spatula to carefully spread the batter into a large 8 inch pancake. Cook until the tops begin to bubble and the edges are golden brown, 1-2 minutes a side. Place each cooked pancake on a wire cooling rack, the batter makes roughly 10 large pancakes.
To make the filling, in a medium sized bowl, blend together the softened mascarpone and melted chocolate. With an electric hand blender on low speed, blend in the organic frosting mix and blend until smooth and creamy. Using a spatula, spread the mascarpone mixture onto the top of each pancake, then stack the pancakes on top of each other to make a pancake cake.
Slowly drizzle the 1 1/2 cups of melted chocolate over the top of the pancake cake, allowing it to drip over the sides. Top with marshmallows or desired garnishes.
For more, see the Foodstirs recipe at
Perfect Homemade Pancakes (Japanese Soufflé Vs. American Style)
Homemade pancakes are truly a beautiful thing in the morning. Now the only issue is finding a recipe you want to stick to. The Japanese Souffle pancake, or the traditional American flapjack.
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