Pancakes 201: Extra-fluffy, berry, chocolate and swirl recipes
Thanks to CuriosityStream for sponsoring this video! For unlimited access to the world’s top documentaries and nonfiction series, enter the promo code ‘ragusea’ when prompted and your membership is completely free for the first month:
My Pancakes 101 video:
***EXTRA-FLUFFY BUTTERMILK PANCAKES RECIPE***
2 tbsp (30g) butter
2 tbsp (30g) sugar
1 egg
2 tsp (5 ml) vanilla
1 3/4 cups (400 ml) milk or buttermilk
1 tsp (6g) salt
1 heaped tbsp (16g) baking powder
1 tsp (4g) baking soda (use only if you're using buttermilk, and even then, skip it if you like the acidity)
1.5-2.5 cups (200-300g) cake flour
Melt the butter without getting it too hot and mix in the sugar. Separate the egg and mix the yolk into the butter and sugar. Put the white in a large bowl, beat it to soft peaks, and set aside.
Into the butter/sugar/yolk, mix the vanilla, milk/buttermilk, salt and baking powder/soda. Start mixing in a conservative amount of flour, then keep mixing until you get a texture a little beyond the thickness you want. The thicker the batter, the thicker the pancake, and remember that the egg white will thin the mixture somewhat. Be sure to not over-mix — the batter should be full of small lumps. Transfer the batter to the bowl with the egg white, and gently fold in the white until incorporated.
Heat your cooking surface of choice to moderate heat. If using teflon, you can leave the surface ungreased — this will get you a very even color. Alternatively, you can grease with butter. Scoop in the batter with a measuring cup to get a round shape.
When there are lots of bubbles on the surface, flip the pancakes and cook until they look cooked, then cook them another minute before removing to a cooling rack.
***CHOCOLATE PANCAKES RECIPE***
2 tbsp (30g) butter
4 tbsp (60g) sugar
1 egg
1/2 cup (50g) cocoa powder (I prefer Dutch)
2 tsp (5 ml) vanilla
1 3/4 cups (400 ml) milk or buttermilk
1 tsp (6g) salt
1 heaped tbsp (16g) baking powder
1 tsp (4g) baking soda (use only if you're using buttermilk, and even then, skip it if you like the acidity)
1-2 cups (150-250g) cake flour
Melt the butter without getting it too hot and mix in the sugar. Separate the egg and mix the yolk into the butter and sugar. Put the white in a large bowl, beat it to soft peaks, and set aside.
Into the butter/sugar/yolk, mix the cocoa powder as well as you can, then start mixing in the milk/buttermilk in small doses, mixing vigorously to get the cocoa smooth. Mix the vanilla, salt and baking powder/soda.
Start mixing in a conservative amount of flour, then keep mixing until you get a texture a little beyond the thickness you want. The thicker the batter, the thicker the pancake, and remember that the egg white will thin the mixture somewhat. Be sure to not over-mix — the batter should be full of small lumps. Transfer the batter to the bowl with the egg white, and gently fold in the white until incorporated.
Heat your cooking surface of choice to moderate heat. If using teflon, you can leave the surface ungreased — this will get you a very even color. Alternatively, you can grease with butter. Scoop in the batter with a measuring cup to get a round shape.
When there are lots of bubbles on the surface, flip the pancakes and cook until they look cooked, then cook them another minute before removing to a cooling rack.
***RASPBERRY SYRUP RECIPCE***
Take some raspberries (at least 6 oz / 170 g for a batch of pancakes) and put them in a little pot with a splash of water. Boil them until they just start to fall apart, strain and discard the seeds/pulp. Return the juice to the pan and boil it with a roughly equal quantity of sugar until it just goes syrupy — bubbles stack on top of themselves and your spoon leaves trails in the pan. If it thickens to much when it cools down, you can dilute it with water, or you can warm it back up again in the microwave.
***CARAMEL SAUCE RECIPE***
Take some sugar (about 1/2 cup / 100g for one batch of pancakes) and put it in a little pot with a splash of water. Turn the heat on medium-high and stir until the sugar is dissolved and it starts to boil. Stop stirring and let the syrup boil until it goes amber. Turn off the heat and and VERY CAREFULLY stir in roughly equal amount of cream (or 1 part butter to 2 parts milk), a little bit at a time. (If you dump it all in at once, it will explode.) Season with lots of salt to taste.
Fresh Raspberry Sauce Recipe - How to Make Fresh Raspberry Coulis - Valentine's Day Special
Learn how to make a Fresh Raspberry Sauce Recipe! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Fresh Raspberry Sauce Recipe!
EASY White Chocolate Raspberry Scones Recipe! With Chocolate Chunks!
FULL RECIPE HERE:
Buttery, tender scones are perfect with a cup of coffee in the morning or tea in the afternoon. These white chocolate scones with freeze-dried raspberries are loaded with berry flavor and a light touch of cinnamon! I finish them with a simple sugar glaze and more raspberries on top for extra flavor. Plus, these are easy to make and store great so you can enjoy them all week long!
--------------------
Connect with me on social media!
ALL MY RECIPES can be found HERE:
*
COOKBOOKS:
*
Facebook:
*
Instagram:
*
Pinterest:
Music Courtesy of Audio Network
Nutella Soufflé Recipe #shorts
How to make a 2-Ingredient Nutella Chocolate Soufflé!
Hey guys, I'm Eloise! I make simple recipe tutorials across my social media ????
A massive thank you to everyone for your incredible support following my book announcement last month ❤️ Thank you for all your pre-orders!! I’m completely overwhelmed! ????
???? The book can be pre-ordered on Amazon, Blackwell's, Booktopia and other major retailers.
My main YouTube Channel is: @Fitwaffle
Sound on for full instructions ????
For the Souffle
All you need is:
2 Eggs
170g Nutella
Bake 170C (fan) 17-18 mins
Makes 2 large ramekins ????
Happy baking everybody! Enjoy ❤️
Like this video? check out my recipe tutorial playlist, and don't forget to subscribe ;)
#shorts #tutorial #baking #cookies #recipe
Quickest, Softest Eggless Chocolate Cake | Fluffiest Chocolate Cake in JUST 6 minutes #SHORTS
Chocolate cake in just 6 minutes? YES, please !
this is honestly the SOFTEST chocolate cake ever and so quick to put together! You just need to transfer the batter into a micro safe dish and cook it in the microwave for 6 minutes ( may take slightly longer or shorter depending on the power of your micro)
For this recipe you need to cook the cake on the regular heating mode- what you’d use to re-heat your food!
#Chocolate #Cake #Eggless
Ingredients -
* ¾ cup vegetable oil
* 1 + ¼ cup super fine sugar
* 1 cup yogurt ( homemade dahi works)
* 1+ ½ cup maida
* ¾ cup cocoa powder
* 1 tsp baking powder
* ½ tsp baking soda
* ¼ cup milk
1. For Chocolate Ganache -
2. For Mixing Bowl -
3. For Microwave Safe Dish -