Making Smitten Kitchen's Pancakes | Kenji's Cooking Show Live
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- čas přidán 30. 01. 2024
- Deb Perelman of Smitten Kitchen and I are starting a podcast about recipes. I'm making these pancakes to try them out for our upcoming pancake episode and thought it would be fun to share.
Our podcast, The Recipe with Kenji and Deb, premieres 2/26 wherever you get your podcasts. You can subscribe to it now and turn on alerts to get the first episode right when it drops! - Jak na to + styl
So excited about the podcast with Smitten Kitchen. She is awesome!
I really enjoy this format. A huge part of what makes "the brand" of the J. Kenji López-Alt channel is the no-cuts documentary style. I love the continuation of this in this style and I think it's a fantastic way to demonstrate cooking process to anyone cooking at home. I'm a long time follower and I think the wabi-sabi element of this channel makes it strong. Perfection is not accomplished the first time, it's accomplished over time with iteration. Thank you, Kenji ❤ edit: break your eggs on a flat surface!
That "mostly no cuts but sometimes that thing where he snaps and comes back later" documentary style
@@GScottJohnston ...in about 5 minutes and now it's up to a boil
Adore the choice of the word wabi-sabi to express where the excellence lies in these videos
"kids are moody, you can't always trust their opinions"
This is so very true and one of our biggest struggles in my house right now. Well said
Amazing, I used to read Deb's blog all the time in the late 00s and I still make some of her recipes to this day. I'll check the podcast for sure!
LOL. That's how I fumble around cooking. Glad to see that I'm in good company!
Great format!
Looking absolutely shredded brother, keep up the good work!
I was gonna say - this guys lookin GOOD these days :)
@@milzdtn hell I can't believe this was all live why was he not doing this before!
Legit looks 10 years younger
Really enjoyed this. Kind of a lesson on the evolution of flapjacks into pancakes. Also really fun to watch Kenji just rummaging around the kitchen and following a recipe and like us normal folk. 😁
Was thinking the same.
This is a great format! Thanks Kenji!
thank you dear!! I have signed up for the podcast, as I have always appreciated your incredible food knowledge!
I love these lives Kenji. Love from Canada👍🏼
Hey Kenji. Thank you so much for sharing your chef knowledge! I like the new kitchen setting.
This is great, thanks and can’t wait for the podcast. I look forward to you two comparing French toast recipes too. It was the first dish I cooked solo when I was 7 years old. Now, almost 50 years later, French toast is still my favorite to cook with years of permutations, experimentations, failures and successes…still evolving and having fun with it.
You guys are my two all time favs, I was thrilled to read this news in Deb’s newsletter. You’re a great duo, and I cannot wait. I’m gonna go move your cookbooks together on the shelf 😉
Huge fan of SK! Excited about this podcast!
Just FYI, the skillet he is using is from SolidTeknics, a wrought iron frypan.
Thanks -- I was wondering
Already subscribed to the podcast and truly cannot wait! Sounds like such a cool idea for a podcast. I love to listen to podcasts while I cook, and there's been a big food-podcast hole in my heart ever since Samin Nosrat's cooking and food podcast ended, so I'm really excited for this to take its place!
This was fun seeing you in person, as it were!! I’m gonna sign up for the podcast!!
My two favorite food people. Worlds colliding! 😂
This was awesome I loved this. Keep it going!
I love me some Smitten Kitchen recipes! Been following the blog for so many years. Very happy to see that you two are making a podcast, and I'll definitely subscribe.
Thanks for this.
Haven't thought of SK for a while.
I need to make the black bread again.
I really like this format. Kenji is a fabulous narrator. It's really informative and entertaining to hear his stream-of-consciousness thinking as he cooks. This format would greatly benefit from an overhead shot of the work surface and cooktop as an insert in one of the corners - probably the left corner above the ipad where there's very little action already. Keep making these Kenji! Talk to me, baby.
Very interesting and you look healthy. Can’t wait for your podcast.
Ooo, induction. Love to see an induction cookbook from you to follow up the wok.
fun seeing Kenji’s kitchen from this perspective, seems so strange not in first person
I have a facsimile copy of that 1896 Fannie Farmer cookbook! It's a really fun one to read through. I've made some of the cake recipes, but never the griddle cakes, as far as I can recall. Might make an interesting weekend project to see how they compare to this!
Always wondered how kids watched unboxing videos, but there’s nothing more relaxing than watching Kenji saunter around his kitchen making pancakes while imparting cooking wisdom.
I cannot wait for this collab with Deb Perelman!
Re cast iron pans. I have two skillets; one is old (1930's) and one is new. The surface of the old one is much smoother. The new pans have kind of "pebbly" surfaces.
Hi Kenji, love the channel and cant get enough of it. Any plans to do more sweets in 2024? Would love to see your take on desserts from a video perspective
Dude I love your new format and I hope are successful from it!
Such a genius idea!
thanks kenji!
I have to agree about measuring. I think I've heard before about liquid and dry measure not being the same. And how big is a "large" egg. That's probably regulated by the FDA or something, but some eggs have larger yolks and smaller whites, and vice versa. I like the idea of starting a pancake with melted butter and sugar, but my batches of pancakes are rarely the same even though I use the same recipe, and I have to watch them carefully when I cook them.
Oh my, you have no idea how much i wanted a cooking podcast to listen to when im milking the cows
I haven’t check in on you for a bit. You look fabulous! How did you get so trim?
This is exactly my buttermilk biscuit recipe. Only I use my homemade kefir instead of buttermilk, 1/2 the sugar.
As always…”why did I say that…I don’t always do live streams” 🤣🤣🤣 Loved this!
Swear by Fanny Farmer for baking, and pancakes. Her idea of whipping egg whites then folding in is so fantastic. Use a nonstick griddle (enough butter in the recipe) blueberries on top, perfection. No fuss, no muss.
Hey Kenji, just wanted to bring to your attention that it seems like your lavalier mic was not connected. These are my family’s go-to pancakes, but I admit I thin the batter a bit from Deb’s recipe.
What knife are you using? I've been looking for a tall bunka/kiritsuke situation.
I like this format. It would work best with quick cooking recipes and will usually require more mise en place.
As a nonbianary pal who isnt out to anyone but my closest friends because I know and have how cruel the world can be, even with close family and coworkers and such, mocking nonbianary and trans people without knowing there are people around them hiding their identity become of their bigotry, I really really appreciate the ending of "guys, gals, and nonbianary pals"
Sending love your way - you have lots of pals out here.
Hey Kenji, I just got your wok book and I love it. Aside from that, congratulations on your weight loss! I currently look about like you when you were still a bit heavy. What was your trick to losing weight? I am guessing low carb? I do a lot of running (…..and beer drinking) and would love to drop 30 pounds. Please share any general advice you have learned. Thanks again!
Kenji, I noticed you're using a SolidTeknics pan. I've been using those for years now. Great pans! Which one are you using? Is it their Quenched Series?
Word of the day - "Rivulet"!
Try adding 1 cup of applesauce to the standard buttermilk pancake recipe (@ 2 cups flour) (re: BH&G New Cook Book) and a dash of cinnamon. It really is the best.
@29:20 My kids did that growing up; one would like the food and the other wouldn't, pretty much guaranteed almost every meal except burgers and scrambled eggs.
Wait, wait, wait... Deb and Kenji are joining forces? Cooking Mommy and Cooking Daddy are getting back together? MIND BLOWN!
These pancakes seem perfect for a DIY McGriddle
What temperature did you set your Control Freak to for this recipe?
Luke-warm? That's the temperature of the inside of a tauntaun.
Uh. I thought they smelled bad...on the outside.
Is Ghee that I buy in an international market the same as clarified butter? Would you ever recommend ghee for cooking pancakes like this?
Oh Kenji, can’t say I’m a fan of krustez. My mom has also used bisquick in the past, seems like it has such a distinct flavor to me now. It’s so easy to make a simple pancake batter, how could you!!!! 😁
Your pancake recipe on serious eats is goated IMO
what is the actual difference between this recipe and buttermilk biscuits? in other words what would you add/subtract from this to make this into biscuits? would be cool to sort of modify this recipe so you can end up with both biscuits and pancakes in one meal
Did you not use a wireless microphone in previous shows? Dit it fall into the batter?
This is great the audio is a little hard to hear though.
What did you do with the milk proteins you separated from the clarified butter?
@@kjdude8765 aces! My go to chocolate chip cookie recipe is also Kenji’s !
Buttermilk is not a common ingredient in the UK, but it's often used in iconic American recipes like fluffy pancakes and fried chicken. Could you recommend an alternative?
Same situation here in Australia. Buttermilk is slightly sour (acidic) and reacts with bases such as baking powder/soda to make bubbles of gas (fluffy). The typical advice is to use some small amount of lemon juice or vinegar. I've used a tangier, runny yoghurt before with great success.
buttermilk is a thicker ingredient as well. You may find you need less milk to maintain the consistency. Milk + yogurt + acid or Milk + sour cream + acid is the closest thing I imagine
I’ve seen buttermilk for sale in the bigger Tescos if you happen to live near one!
Half the time Americans making pancakes forget to buy buttermilk, and all you do is use milk with some lemon juice or vinegar to sour it. Pancakes are pretty forgiving and thinned out plain yogurt can work too
You can get it in supermarkets. Usually packed similarly to cream in little tubs.
As a European, “that’s not a pancake, that’s not a biscuit” 😂
Took me until halfway through to realise he means the biscuit and gravy type of biscuit.
Great video! You should consider a way to cook without a conduction top, so to avoid the electromagnetic interference that makes that humming sound in the background of the video
Crumpets, sort of
A very interesting take on pancakes!! Almost makes me want to stuff them with berries or chocolate. Miss the POV format. Just feels like there is something missing when we don't get the go pro view and in some ways it doesn't feel like a Kenji video.
Does anyone know what that pan is he's using? Thanks
Cool apron! I enjoyed the new format. I dunno if you’re looking for feedback, but I found you a little harder to hear than in your POV vids. 👍
Drop the workout/diet routine, looking younger than ever Kenji
Agreed! Do share, kenji! Haha
Kenji looking trim and healthy!
Smitten Kitchen waffles are the BEST
You could stuff these with a chocolate hazelnut spread
Do you have a name for the podcast to look it up?
It’s called “The Recipe with Kenji and Deb” and it’s on the Radiotopia network. Just a little placeholder “coming soon” episode there so far, but it exists!
These look like traditional scotch pancakes, sometimes called drop scones
thats pretty cool, been looking for a good cooking/baking podcast for a while, but haven't found any that I actually enjoy. my biggest pet peeve is that a lot of cooks are obviously good at what they do, share decent recipes, but I am so tired of hearing the same "cooking myths" repeated over and over again. If you tell people to do things a certain way you should actually know why (and whether it really makes a difference or not) There are not enough people who like to approach cooking in a "scientific" way and actually figure things out, but Kenji is one of them.
OK so typically my understanding is that if you are measuring flour with a cup, you shouldn't scoop it through the flour as that overfills it and packs it down, making your baked items too bready and doughy. I've always seen it said that you should use some other item to fill the cup with the flour, don't pack it down,. and then carefully and gently level the surface with a knife.
But that's why I use kitchen scales and measure in grams. *shrugs*
It really depends on what the recipe-writer did. At Cook's Illustrated, for instance, it is always assumed you'll dip and scoop because it's more practical than spooning flour into the cup.
@@JKenjiLopezAlt Yep entirely fair, that's how most people do it, so I would imagine that most recipes (at least those based on cup measures) are done so with that in mind. I'm from the UK, though, so for me, using cups for dry measures is just not second nature to me. ☺
@@JKenjiLopezAlt which is why I hate dry ingredients by volume instead of weight. I don't have enough income to "test" out recipes and get it all wrong because the flour mill was having a bad day, I mean you can adapt and get it right but the first time trying a new dish it is rough
For griddle cakes it’s just not going to be that big of a deal. I’d rather measure by weight, and whatever chart you want to use to convert the cups will be fine even if not exact
@@joyfulgirl91 I mean, I'd argue that having as much as 50% more flour by weight than intended absolutely is going to make a difference in the outcome, regardless of how robust the recipe is. But YMMV, I guess.
Dang that TonTon joke was phenomenal
🥞😋
Kind of remind me of Welsh cakes
Is that Breville worth it?
Kenji, hello. My wife and I love your videos but we are confused by your cinderblock backsplash. Is that temporary? You’ve had it for a long time. Is it supposed to look like that?
Looks like vinyl.
@@kjdude8765 Concrete tile strikes me as something which won't clean very well in a kitchen environment.
I have zero interest in making pancakes ever again (I love them, but life catches up with you). That being said, I could watch this all day every day - looking forward to the podcast.
what do you mean life catches up with you? why can't you eat pancakes? just due to weight gain?
If your cast iron is seasoned properly, you don't need fat at all for pancakes.
Thanks for doing a meat-free video!
Dear Kenji: First, you need to make a correction in your Amazon page for The Work. You have this sentence, which I think you will see the problem with:
"From J. Kenji López-Alt, the author of the best-selling cookbook The Food Lab: the definitive guide to the
science and technique of cooking in a wok."
Second, in one of your older shows, you mentioned someone who made a wok ring that got the fire to go into the middle of the wok, to get work hei? I want one of those, but can't find them. Please, I hope you read this? And yes, they look fantastic (the pancakes), but I have celiac disease... Probably can make some decent ones gluten free.
"This pancake is going to be like a biscuit." Aight. I'ma head out. [click]
New kitchen? You need a cast-off bowl. The sink is too far away.
You look well...Happy New Year.
Awww lookit how cute i am.
The Control Freak induction burner is nice for pancakes, and many other things. Nice to see it used again.
kenji ozempic "glowup" almost as good as xtina
Brought to you by ozempic.
I cant be the only one who caught his mumbled.. "Luke warm? Thats about the temperature of the inside of a taun taun".
Kenji, I’m teaching a college class where we are examining recipe writing through the lens of technical communication, and one of the things we’ve had to do is distinguish “dish development” (creating the food itself, which is the work of a chef) from “recipe development” (creating the written instructions for replicating the dish, which is the work of a writer). Obviously in real life the same person usually does both, often with the help of an editor for the recipe part.
Do you ever find that the use of the word “recipe” to refer to both the dish and the writing confusing in conversation? Do you even see these as different things? Do you enjoy one aspect of the process more than the other? Would love to hear your insights on this-maybe on the podcast?
Thanks for all the excellent content you’ve given us over the years-I’m a big fan!
I wish my partner would watch these videos. She historically made pancakes from mix and will not listen to my advise to not beat the shit out of the mix when we make it from scratch.
May I request a session on how to sprout grains and how to use it as a substitute recipes that use refined flour and baking soda?
There’s different channels for that
Most of those recipes call for 60% to 70% refined flour and the rest sprouted flour, and topped off with way too much baking soda, giving the finished product a “detergent” taste
Kenji's pancake flipping skills are elite
Kenji. You look awesome. What did you do to lose the weight?
Unrelated from the recipe but Kenji is looking kind of build these days
*flour from sprouted grain instead of refined flour
Measure by mass :|. I wish more recipes would.
Why are you wearing an RF mic, the camera mic is what you're using...
Ah yes! The cup measurement!
The worst of all culinary units, I hate it.
i wonder why Kenji has (what looks like) a bike lock on his under-the-sink cabinet....
possibly to prevent the toddler (or maybe Jamon too?) from getting at the cleaning chemicals?
This is pretty much how I cook, when I am trying a recipe esp. for the first time off the net. But that is not what I look for when I watch a cooking show, which is almost every day. There, I want an elegant and smart demonstration of how to cook something interesting. I doubt this format is going to work. Sorry, Kenji. But perhaps I am wrong.