🔵 Our Favourite Pancakes Recipe || Glen & Friends Cooking

🔵 Our Favourite Pancakes Recipe || Glen & Friends Cooking

Welcome friends! A couple of weeks ago we
started doing a regular Saturday morning video where we make the most watched
recipe videos in different categories. And one of them was for
pancakes. The most watched pancake recipe video on YouTube. And you know what the
pancakes were fine if you like thick fluffy pancake that’s sort of it’s
between a quick bread and a cake. They were great, I mentioned that they
weren’t the kind that I liked. Jules and I don’t make that kind at home and on
the various social platforms where we put stuff people started asking well
show us the pancake recipe that you normally make so this is that recipe so in goes
milk and sugar and then a couple of eggs it also gets some melted butter and
vanilla and we just whisk that up a little bit next in is some flour and by
volume this recipe is twice as much milk as flour so it’s a very thin batter but
it’s not quite as thin as a French crepe this is much more closely related to a
finish lettu and I know I’m saying that wrong so if you’re from Finland please
don’t leave nasty comments I don’t speak Finnish. Jules and I lived
for a while in Thunder Bay which is Northern Ontario huge Finnish population
there was a restaurant there called the Hoito and this was the style of pancake
that they served there it’s not the exact pancake that they serve there it’s
just kind of what after we left Thunder Bay this is the one we thought oh let’s
just try to make those at home and this is what we came up with so the batter is
a little bit thicker than french crepes you pour it into a pan a little bit
thicker than a French crepe they’re not quite as rubbery now inside our house I
don’t use this pan inside our house we have a gas stove and I have a really
nice proper pan to make these in but in a pinch this Teflon coated pan is gonna
work just fine so sort of medium heat and even though it’s a nonstick pan I
put butter in because the butter is going to add an incredible amount of
flavor and now in with just enough batter to sort of thinly coat the bottom
of the pan we swirl that around a little bit so the
most difficult thing about this recipe is getting the temperature of the pan
right that balance between too hot or too cold can be very difficult to get at
the beginning and you just have to play with it and every stovetop and pan
combination is going to be a little bit different so if the first one doesn’t
work out don’t worry about it there’s lots more to make this one’s almost done now you probably don’t need to add more
butter to the pan between the first and second or maybe even the second and the
third but just somewhere along the line you will have to add more butter now I
hear you there are a lot of people out there who are going to be typing
furiously that they only ever use a cast-iron pan and I love cast-iron pans
I’ve got lots of cast-iron pans bare cast-iron pans enameled cast iron pans
dutch ovens browsers French ovens the whole nine yards I really do believe
that nonstick is the pan for this operation this is not the one that I
would normally use but there’s something about the way it’s easy to flip these
they don’t ever stick and I hear you your cast iron never sticks but you know
I think this is the way to go and when you flip them you’re looking for this
nice kind of golden-brown lace pattern and maybe just a little bit of a lace
around the outside edge crispy and here we are the last one so these take a
little bit longer to cook than sort of the standard thick fluffy pancakes and
so what I do is I’ll put them on a plate and then stick that plate in the oven on
the lowest setting to keep them warm maple syrup to keep them warm while I’m
making them all so that everybody can eat at the same
time now I put maple syrup online Julie loves these with strawberry jam at the
hodo and Thunder Bay we always saw people just putting powdered sugar on
top however you want to serve them I mean it’s your breakfast put on whatever
you want slather on some Nutella and then roll it up and eat it like a crepe
but I really like them this way now here’s the deal I’m not saying that
these are better than the other pancake recipe I’m saying I like this better and
I think that’s the great thing about cooking at home is it you can find
something that works for you and if you like it then make it there’s no right
there’s no wrong there’s just better for you so I’m gonna stop talking and I’m
gonna eat my pancakes I’m really looking forward to these oh yeah that’s amazing
thanks for stopping by see you again soon you

90 thoughts on “🔵 Our Favourite Pancakes Recipe || Glen & Friends Cooking

  1. Thanks for watching. If you liked it – subscribe, give us a thumbs up, comment, and check out our channel for more great recipes. Please share with your friends. ^^^^Full recipe in the info section below the video.^^^^

  2. In scandinavia we never eat pankake at breakfast. We eat them as a dinner or eveningmeal whit a little sugar or jam on top and a large glass of milk beside. 😋
    Sometimes i make pankake whith speltflour just to make them more healthy and it ads flavour.

  3. I make my pancakes similar just extra crispy so I increase the heat at the end to get that extra extra crisp. Cooking is about preference.

  4. Hola my friend, I use my well seasoned carbon steel pan, which has the similar heating properties as cast iron and they are not as heavy…

  5. Your favourite pancakes recipe has a gourmet standard and smarter techniques 👌💝
    Thank you Chef Glen 🌷🌿💕

  6. Nice recipe, very similar to Russian thin "bliny". And you are right – a million and one combinations. We love them with butter and sugar or sour cream and sugar. Just one question – how do you get them to brown so well in a non-stick pan!!?? We switched to a cast iron crepe pan (bought at Walmart in Kalispell MT for 20$, can't even get them in Canada!) because the nonstick pans just couldn't brown them right. Could it be the sugar in the batter caramelizes better? Awesome job, Glen!

  7. I use extremely similar recipe, except I have four eggs in the batter, meaning the batter i thicker, but can spread thinner and firm faster. But I guess my Pancakes is more the standard scandinavian pancake recipe.

  8. We've been using our carbon steel pan which works well, but a good nonstick pan is the bee's knees. It's practically fool proof.

  9. Hi Glen! We have made several of your recipes and enjoyed them so far. You mentioned that this isn't your kitchen? Where are you cooking to make all of your videos??

  10. In Germany we mostly eat pancakes for lunch or sometimes for dinner, the most often used recipe is just Milk, 2 Eggs and Flour. just put a little bit of sugar on it after baking, rolling them up is also a great way of eating them. always reminds me of an old danish comic.

  11. Hey Glen, im from Germany and for my favorite Pancakes u need this.

    200g Flour

    1 Teaspoon Backing Powder
    1 Egg

    8g Vanilla Suggar

    1 Preis Salt

    Milk upon need

    separate Egg, Mix Flour, Soda, Yellow from the Egg, Vanilla Suggar and Salt, add Milk till u get a nice Creme.

    Beat the egg white until stiff and Mix it slowly under the Creme. Heat some Butter in the Pan and Bake the

    Pancake on Middle Heat for 2-3 Minutes per Side. I like this Pancakes with Honey.

    Sometimes i add one or two Teaspoon Suggar for a sweet touch. Give it a try

  12. Oh, It's kinda similar pancakes as we cook them in Russia, same texture and thickness. The recipe is slightly simpler, but they look absolutely identical.

  13. Woah! Imagine hearing a shout out to my favourite restaurant, The Hoito in a Chef Glen video. Thunder Bay represent!

  14. Yummy….love a thin and crispy pancake! There's a great recipe on King Arthur Flour for Pittsburgh's Finest Diner Pancakes that makes a similar thin pancake…only they use yeast, and a mix of butter/oil to kind of fry the edges to get them really crispy. They're based on Pamela's Diner in Pittsburgh….which makes the best restaurant pancakes I've ever had. If you're ever in Pittsburgh, highly recommended!

  15. These are like the ones we eat in England on pancake day (shrove Tuesday). Sugar and lemon 🍋 always seem compulsory and maybe Nutella or jam. The toss is for fun and the cook always has the one which collapsed mid-toss (they need to learn).

  16. I am not quite sure if those are EXACTLY as the pancakes i eat, but they look delicious, i eat my pancakes with powdered sugar and then roll it up with a good amount all over the pancake underneath.. great video Glen, but the sad thing is, i am getting hungry for pancakes right now.

  17. You should do a video on ployes. Kind of similar to these.and you dont see them much out of northern maine or parts of canada

  18. You told your friends you could drive to Thunder Bay in fifteen hours, but by the end you gotta piss so goddamn bad.

  19. We eat these kinds of pancakes here in Argentina. Also we use the same recipe with less sugar and a pinch of salt to make a savoury pancake. We take the pancake and turn it into a tube with fillings like spinach with ricotta cheese and bechamel sauce, and maybe top them with a pasta sauce. It's really tasty, it's actually a cool take on italian "canelones" but with the pasta part being mostly a pancake.

    Also the classic sweet pancake toppings here are dulce de leche and cream. It's amazing

  20. We eat these in denmark all the time; breakfast, birthdays even lunch/brunch. We typically dress it with some sort of jam (raspberry being my personal favorite) and sugar. We put the condiments in the middle in a long line from top to bottom and roll the pancake into a cigarette kind of shape starting from one edge to the other.

  21. I know this is a late comment but I happen to have an old Bero (uk flour brand) recipe for pancakes if your interested?

  22. Cool to see Finnish-influenced pancakes. My mom tells to let the batter sit for at least half an hour before cooking. And btw, if you have milk that's going bad, it's perfect for these.

  23. Those are the sort of pancakes my parents used to make in New Zealand. Often served with Golden Syrup and Lemon or Lemon and Sugar (not powdered, just normal sugar). They're very different to american style pancakes which can be so fluffy they're almost like cake.

  24. Hi Glenn, just to let you know, your pronunciation of lätty (also known as lettu) is pretty good 🙂 There are so many ways of making lätty! Some people use bubbling mineral water instead of milk. My family has a tradition of not adding any sugar to batter but a bit of salt. "Toppings are sweet enough", I was told when I asked why 🙂 When the batter isn't sweet, you have an option of having savoury fillings, too, like salmon in sour cream, minced meat in tomato sauce, creamy mushroom sauce etc… I usually only smear my hot lätty with butter (not margarine) and sprinkle sugar on top. If I'm craving a cinnamon bun and can't be bothered to make them, I might add a bit cardamom in the batter and top it with butter, sugar and cinnamon. It's a good substitute that my friends call "an intense cinnamon roll" 🙂

  25. Pancakes are just great. My mum makes similar ones, that are not sweet but salty! The recipe looks almost the same, just without the sugar and the vanilla. Instead, add a tsp of salt (maybe less) into the mixture, so the pancake has a slightly salty, hearty taste. Before rolling the pancake up, we usually cover it with a little cinnamon-sugar, or jam, apple sauce, ham and/or cheese. One can also sprinkle some finely chopped pieces of apple into the pan, while the batter is still wet. This one is called 'apples in dressing gown'.

  26. So this is really really close to Czech "palačinky" that I love to make. I've always had a hard time to explain the difference to my foreign friends.
    The word palačinka is usually translated as a pancake but people from US often imagine pancakes they know from home.:-)

  27. Study of the differences between this recipe and the previous thick one, should prove very instructive for anyone wanting to make their personal ideal pancakes. As I had anticipated, the ratio of liquid to flour here is much higher than in the thick recipe, which results in a much thinner and less viscous batter.

    One less egg will result in less density as well, although the melted butter added into the batter, will allow the pancakes to maintain structural integrity, even when they are less dense.

    The fact that Glen puts so much emphasis on whisking the batter, also makes sense. I have observed with omelettes, that whisking makes them more likely to hold together, and can avoid breaking or tearing. With crepes like this, that is very important.

  28. Honestly, after IHOP's tweet today, I'm never going to be able to look at pancakes the same way again

  29. White sugar and lemon juice. Or be boring and go golden syrup if you wanna fancy it up whipped cream bacon if you need.

    Also we in New Zealand would tend to eat these which I would call normal pancakes as breakfast lunch or dessert.

  30. 4 eggs
    Pour milk to 600mls
    Add flour by table spoon while mixing till a good consistancy
    Cook… Idk im not a chef… But these are what i make

  31. These look very similar to the kind of pancakes my dad always makes. Larger and thinner than American pancakes but thicker than French crepes.

  32. So… rename your video "German Pencake" … the Finns have two styles of Pencakes, the "lettu" and the "Pannukakku" both came into finland from germany in the 1. World War, where finnish troups were send to germany to get properly trained and educated ( in this time finland barely had civilisation, almost nobody could read or write, thats the aftermath of being a colony of russia/sweden for so long ). And during those military training times the finns were invited from their german weaponbrothers to eat at their houses with their families, the finns never seen pencakes before that time.

    – Just a german chef that happen to fall in love with a finnish women. Living there since a few years.

  33. Cool videos.
    I think a more traditional Finnish (and Swedish) topping would be Cloudberry jam… but my personal favourite would be Queen's jam, a 50/50 blend of blueberry and raspberry.
    Oh, and by the way there is this archipelago between Sweden and Finland called Åland wich have there own take on pancakes "ålandspannkaka" it is made with cardamum and served with prunes cream and whipped cream… might be worth checking out.
    Anyway keep up the briliant work!

  34. When you make these panncakes and for some reson you made to many of them, i know it might never happen. But if you get some left over. Cut them up in small bits and put them in the same pan with lots of butter and it will be even better. For my panncakes i will have whipped Cream and cloudberry jam.

  35. This is my new pancake. I made them a bit more complex. I scalded the milk first (bring to 180°F/82°C. Poured into a bowl it melts the butter. Instead of sugar I use an equal amount of honey, and I skipped the vanilla. The hot milk dissolves the honey nicely. I tempered in an egg, and then the flour. I too enjoy with just pure maple syrup, Grade A dark, of course.

  36. In Romania this is one of the most beloved desserts. I like them flat because I grew up with them. I used to watch my dad cooking and flipping them so high up to the point they almost got stuck on the ceiling. They are a great dish and can be paired with almost any type of jam. My favourite are the ones with onion/rose jam.

    BTW: I don't get why some people eat them with forks. Rolling them is so easy 😀

  37. I'm from the UK and these look very very similar to how we have them. Might be just my family though, might not be a UK thing.

  38. This recipe looks really close to the one my dad always makes! If you leave out the sugar you can add a savory filling like bacon and cheese too! It's amazing 😍

  39. I subscribed about a month or so ago and I love watching these videos the format is great high quality production but not over produced class cooking skill and a entertaining host/hostess keep it up!

  40. Oh man didn't expect to see lettu being made here. Most popular topping is sugar and strawberry jam around here in southern Finland, but It's no exact science. As a kid 25 years ago when these were made every other weekend we used jams, nutella, grainy sugar, whipped cream and/or vanilla ice cream (brings me right back to family summer cottage and eating them on the patio).
    Savory versions with ham and cheese and whatnot are a thing as well. I wasn't a huge fan as it was usually a bit too greasy for my taste.

  41. These look a lot like Brazilian style pancakes, more crêpe than the fluffy ones. Main difference being, of course, ours are actually savory. Omit the vanilla and sugar, add a pinch or two of salt.

    Make the savory filling of your choice – brie and broccoli is great, chicken is classic, chili con carne if you want something spicy – fill them, roll them up, burrito style, and you're good to go.

  42. Try making this with buttermilk! If you fry those in lots of butter so that you get lot of lacy crunhcy bits on the edge you will be in heaven 😀

  43. This is what I have been doing my whole life. I don't like pancakes any other way. You can keep them warm by boiling some water in a pan with a plate on top for the pancakes to go onto. Use a glass top or w/e to put over the pancakes to keep the heat from going away. That is how I do it, since I don't have an oven. You can also put pieces of sliced apple or banana in there :))

  44. Use lard when frying these these it's much better! this is the way we make are pancakes in wales and probably much of england

  45. Woah. That's the same recipe i am using for myself, just because it's simple to make and i like that how the pancakes turns out. I like thin pancakes too, like you, but, i'm using Apple jam on them, that's the one I love the most, even on the pancakes. For me, these pancakes are delicious!

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