Video: How to Make Old-Fashioned Pancakes -

Video: How to Make Old-Fashioned Pancakes

See how to make classic diner-style pancakes.

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You’ll want stacks and stacks of these old-school cakes. In this video, Chef John shows you how to make good old-fashioned pancakes—the kind served up in classic diners. They’re remarkably simple to make. If you can sift a few common ingredients together and handle a whisk, then you’ve got this one down pat! The key is quick whisking—and Chef John will show you how it’s done. Check out the recipe for Old-Fashioned Pancakes. In the video, you’ll see just the right moment to flip them for perfect, golden-brown cakes. See more Chef John videos >>

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Jul. 13, 2014 7:45 pm
These were pretty good. I had the heat too high at first and scorched a couple. The rest were fine but I noticed a strong taste of flour.
Jul. 13, 2014 11:20 am
What would top off the 'Old Fashion Pancakes" would be "Home-made Syrup'!!!
Jul. 13, 2014 7:43 am
For even lighter pancakes, separate the egg. Add the yolk with the other wet ingredients and mix in. Beat the white until just stiff, and fold it in gently. Then let batter sit for about 5 minutes.
Jul. 13, 2014 5:43 am
I use the same recipe as this video,except I put in a little splash of Vanila extact. I don't use pam, melt shortning to the pan to cook your pancakes.
rose akumawah 
Sep. 18, 2013 5:49 am
this maybe too rich for me
Aug. 14, 2013 11:08 am
LOL @ "Nothing says I don't really love you that much"
Jul. 18, 2013 1:25 am
Excellent video, and when he cut into that pile of pancakes, I expected him to put that fork into my mouth. Very Yummy!
May 7, 2013 9:21 am
Excellent Pancakes video, thanks.
Apr. 6, 2013 8:25 pm
My dad used to be a Mess Sargent in the US Army and make thousands of pancakes for a large training camp. He taught me to make pancakes when I was growing up. His tips were add a little more sugar (1-2 tsp or a tablespoon)and and extra tsp. baking powder to the dry ingredients and vanilla to the wet. Then, before you cook the pancakes, test the skillet for just the right temp., not too hot so they don't scorch. When you cook them, let all the bubbles of the batter pop and the top start to dry before you flip. If the temp is right, they will always be perfect and fluffy, not doughy or burned. His pancakes were so good that they didn't need much syrup.
Feb. 15, 2013 7:55 pm
I have the perfect homemade maple syrup for these. Soon!
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