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Want more pasta talk? Click the related video to continue watching this conversation with Dan Pashman. Subscribe to America’s Test Kitchen: Watch full episodes of America’s Test Kitchen and Cook’s Country for free on our new YouTube channel: Watch More! In The Test Kitchen: The Taste Test: Techniquely With Lan Lam:…
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Aight, I'm making pancakes at 7p now. 😂
Would you like some pancakes with that butter. Yes!
The focaccia of pancakes
What was in the can that he poured on top of the pancake?
Key ingredient was the Canadian Maple Syrup
Thin. Crispy edges. Bubblage. The ideal pancake.
Can anyone tell me what song this is
Brother, this is a cap. That’s the first batch bad pancake don’t lie
Anyone else seeing the millenium falcon in that pancake? Chez ma tauntaun more like.
The key to great pancakes is to FRY, not griddle them. The crispy ring is required
Itd be impossible for that not to be amazing
Django and clarified butter. Two of my favorite things
Sour chef Erik bring that Quebec maple syrup home from Montreal??
Respect for getting real maple syrup
I really want Kenji to make me pancakes now.
I much prefer thin and crispy pancakes like this over thick ones
Brooklyn!
Hear that? It's your blood struggling to go through your arteries
Django, the King of Gypsy Swing.
Looks gross
yeah i’ll take a stack of those…
I tried this recipe out and got invaded by the US Army for having too much oil.
Just syrup.? I’m still putting 2 butter pats on top. 🥰
Ouch, my arteries.
isnt that too much oil for pancake?
My calories hurt
That's how my great grandmother made pancakes, but with oil. She was born in 1913, but her parents came to Texas in a wagon train late1800's. So I always called them wagon train pancakes. They are the best pancakes ever.
That’s not a pancake, it’s deep fried cake
Ingredients please I need that recipe Please. Thank you.
No…all wrong.
What kind of syrup is that? Never seen it from a can.