the first pancake is usually a sacrifice to the pancake gods

Pancakes are like pizza: when they're good, they're REEEAAALLLY good but when they're bad... they're still kinda good. ;)

For at least 25 years, I thought pancakes upset my stomach and I didn't eat them. Then, one morning when I was extremely hungry I tried them again, this time with real Maple Syrup. I didn't get an upset stomach. With some experimentation, I figured out I didn't have a problem with pancakes at all. The problem was with corn syrup and I have no problem with Maple syrup. So, now I eat them. And when I go to a restaurant for breakfast, I take my own little bottle of Syrup.

Does anyone else run a little Emmy marathon before bed because she's so relaxing to watch?

I love that you show your fails. Keeps it very realistic with expectations.

French meringue-sometimes referred to as "ordinary"-is the most basic of the trio and the least stable until baked. Egg whites are beaten until they coagulate and form soft peaks, at which point sugar is slowly incorporated until the mixture has attained full volume; is soft, airy, and light; and stands at attention when the whip is lifted. French meringue is customarily spooned or piped into different forms, including dessert shells (such as vacherins) and cake layers (as in a dacquoise), and baked, later to be topped with fruit, mousse, or whipped cream. It is also often folded into batters (for lady fingers, sponge cakes, soufflés, and the like) and baked. Swiss meringue is prepared by gently beating egg whites and sugar in a pan that sits above boiling water, without touching it. When the mixture reaches 120 to 130 degrees Fahrenheit and the sugar is completely dissolved, the mixture is pulled off the heat and beaten vigorously to increase and attain full volume and then at a lower speed until cool and very stiff. Swiss meringue is smoother, silkier, and somewhat denser than French meringue and is often used as a base for buttercream frostings. Italian meringue (shown below) is made by drizzling 240-degree Fahrenheit sugar syrup into whites that have already been whipped to hold firm peaks. Whipping continues until the meringue is fully voluminous, satiny, stiff, and cool. Italian meringue is often used to frost cakes (alone or as a base for buttercream frostings), to top filled pies, or to lighten ice creams, sorbets, and mousses. www.cooksillustrated.com/features/8186-whats-the-difference-between-french-swiss-and-italian-meringues

I love that when you make a mistake you don't edit it out. Teaches us to keep trying, and that there is hope.

We had them in Tokyo and I think you're right-on about the beaten egg whites - your recipe sounds perfect but when they made ours the batter was very VERY stiff - despite being light when the chef scooped it out of the bowl the batter held its shape like a scoop of ice-cream! He had to flatten the top before covering it on the grill with a domed lid to hold in the heat.

"but they are thiiick" lol i love her..

My favorite pancakes? When I lived in Sedona, Arizona, a local restaurant served Hopi blue corn flapjacks with prickly pear cactus syrup. Yum yum yum.

I've watched every Emmy video and this is the first time I've ever changed my dinner plans. I want Denny's now.

Emmy, did you play the sexy music while poring the syrup? I see you girl. 😉

I would love to see Emmy make Pupusas. Especially with loroco, beans, and cheese.

You're right about the meringues. French is with dry sugar (I've sometimes seen people warm the sugar in the oven without melting it before using it to make meringues too), Italian is with a sugar syrup, and swiss is whipped up over hot water. Also buttermilk was traditionally the liquid left after making butter (hence the name) left to ferment naturally. Now, though, they make it from skimmed milk and artificially add a culture, in the same way they do with yoghurt. So you could use unsweeetened, unflavoured yoghurt in place of buttermilk if you don't have it as well.

I live in Boston and I make my own maple syrup every year as a side hobby. I can teach you how, it's super easy! ;) I have a problem though, I dont own any maple trees and infact live in an apartment so I follow the maple hobbyist code and ask friends and coworkers to tap trees they have on their property in exchange for free lessons and half the maple syrup yield! :P This year I plan to successfully finish my special maple syrup recipe ive been working on for years that includes a couple other foraged ingredients.

When it comes to epic fearless cooking fails, Emmy totally rocks it. You are so brave!

I love how you include the fails to encourage people to try again if they fail at first.

Omg that music when she pours syrup yessss

I truly love and look forward to your videos. You are an absolutely amazing food artist! THANK YOU for sharing.

My grandma used to make high fluffy pancakes in her cast iron pan, sometimes savory ones too

Emmy, please try to make homemade mozzarella cheese!!

Emmy these are the three types of meringues. Italian meringue needs a hot sugar syrup. Swiss meringue need heat to disolve the sugar French is just sugar

I just love learning new recipes with you Miss Emmy.🥞😁

I like that you show your "failures" too. It makes you really relatable, but more importantly we learn from your mistakes and see aware of what to watch out for. Also, that sexy music when you poured the syrup on was en point! 😂

“Our fencing mask” lol

I love that u mess up it makes me feel like I could actually do it!!!

It looks amazing! Great video as always, Emmy

The foil ring trick is really awesome!!! Thank you so mucy Emmy! I really enjoy your videos. Keep it up!

"What's your favorite kind of pancake?" All of them. Buckwheat, buttermilk, whole grain, fluffy, crepe-like, etc.

Buttermilk is a dairy drink. Originally, buttermilk was the liquid left behind after churning butter out of cultured cream. This type of buttermilk is now specifically referred to as traditional buttermilk and the fermented dairy product is known as cultured buttermilk. Wikipedia

Thank you very much Emmy I was looking for this recipe. Your the best! 😘

This is the first time I've ever seen one of your videos. And I really enjoyed it. I love the fact that you keep it real. Those look delicious, and I can't wait to try them😊. Thank you for sharing this with us 💕.

I can't eat pancakes anymore. my dad used to cook pancakes when I was a kid and we used to eat them with peanut butter and syrup. then he passed away in 2007. about a year after he died I went to IHOP and ordered pancakes and I took one bite and I bursted into tears in the restaurant. I couldn't eat them. I know it's a mental thing, but unfortunatly I can't eat pancakes anymore.

So excited for this! I am going to try and make it myself.

Awww😍 it is my flavourite pancake! Thanks for sharing Emmy

Was having a down day and decided to watch your videos, they always cheer me up. Appreciate you girl!

"These weren't the right pancakes anyways! Whatever!" Haha oml, I love sassy Emmy.

Ahhh... MUCH better than vomit fruit!

Those pancakes looked so satisfying. One of my favorite recipes you've done so far. 🥞🥞🥞🥞🥞

I just started watchingnyour videos this morning while cleaning the kitchen and I am VERY impressed. I also listen to Jos Townsend's videos of 18th century recipes. I am adding you to the mix and look forward to sharing your work. I very much liked the Hoe Cakes video and your historical commentary regarding Juneteenth and the Japanese Internment. ***KEEP UP THE GOOD WORK!***

Emmy, it made me feel good that your first two pancakes didn't turn out well. Because my first two NEVER always go into the garbage can!

I’ve wanted to try these forever!

Another awsome video Emmy😍😊

i love how at 9:51 the poring of the syrup matches the beat of the music

These look delicious!!!

*we love a pancake queen*

Yay!!! These look sooo yummy!!! Love you Emmy :)

So glad you made this Emmy!! It’s really going to help me with mines! Thanks 💕

Without fail, the first pancakes always turn out poorly....at least they do at my house. I once heard someone say the first pancakes are the throwaway pancakes that are used to “prime” the pan. I couldn’t agree more!😂😂. Well done, Emmy! Yours turned out beautifully.

I love T H I C K cakes. The satisfaction of the flip jiggle is all about me. Buttermilk tastes good. I need to stop.

Every syllable is so clear. I love her voice.

Thank you so much Emmy your videos always brighten up my day and I smile because you are so cute

9:49 cue the food porn music... I can't blame her...

What's that smell? Oh it's delicious looking fluffy pancakes. I know what I'm making for dinner.....

Love you Emmy! ❤️

I can almost taste it because of the way you explain it !! You are amazing ms. Emmy !!!

Pretty much the opposite of the pancakes I like. I like the small thin ones (with blueberries). Still watched and thumbed up though because I love the channel. Also the music during the syrup pour was hilarious.

When I was preschool, the nuns (yes, nuns! It was a Catholic nursery school) there would make these really thin pancakes for lunch sometimes, and I loved them! They were so good, that to THIS day (I just turned 42 last week), I STILL remember them :) I have no idea what they put in them, but I've never been able to recreate them :( They could have been a type of French pancake, IDK...

I love who you are!! You are so wonderful!

The music when you put in for when you poured the syrup made me chuckle! Haha!

That first batch was only a little bit burnt. Still perfectly edible without much off tasting burned bitterness.

got damn them some fluffy cakes

your video heals me. thank you

We just used jiffy corn bread mix to make corn cakes, delicious with a bit of syrup and eggs. Mix with box directions but add a little more milk to make it like a pancake batter, fry in a little butter and oil. So good.

empty tuna cans will work for rings as well

"Then we're gonna take our *fencing mask* "..

How did I miss this video before? On stay at home orders during the virus here in Hungary and cooking lots of comfort foods, especially sweet ones. Going to make these tomorrow morning! Love this video. Pleasant and fin as always. Be well and have great jiggly week!

Great video, as always Emmy!!! As they say, when a bad meringue comes along, you must whip it! Into shape.

No vanilla?? Or did I miss it. I LOVE pecans sprinkled in. Can you do some sugar free recipes?

9:50 I think we enjoyed this more simply because us Canadians understand true maple syrup makes everything better. ;)

no better way to enjoy a weekend than a video from emmy, amazing vid as always emmy!!

😍😍😍😍 omg! Those look insanely delicious

Yass! Someone else who cuts their pancakes like pizza! Ppl think I’m weird

What's that smell?? Lol,, haven't been this early in such a looooong time... but I'm still a big fan of this channel. Love your videos Emmy!!!

These look SO delicious. I had a thought when you said the mixer was going to be noisy. I love watching those ASMR cooking shows (mostly for the recipes but it does sound nice) and when they turn their mixers on, they dim the sound when editing so the mixer sounds more like a gentle whirr. It's actually kind of a relaxing sound!

I knew I could count on Emmy to get this recipe up! As soon as I saw the viral video, I said "Emmy's got this😎" and that sexy music when you poured the syrup cracked me up🤣🤣

I always put canned sweet corn in my pancakes like my father and grandfather before me and yes, that is the most midwestern thing possible in my opinion. What's that smell?

the first pancakes always turn out wonky! don't get discouraged

Hi Emmy!! Love your videos! 😁

Thank you! This will be our breakfast tomorrow! 💜🧡

I love pancakes with butter, lemon and sugar :)

__thiccakes__

Love your videos, and you added theatrics. You make cooking fun

Just discovered fluffy souffle pancakes yesterday! Have been watching lotsa videos. Now yours appears! The other recipes I've collected thus far don't contain buttermilk or salt. They all look delicious and fun. Can't wait to try them.

I made these once last year and they were totally not a good shape but soooo tasty

always use low heat to cook pancakes 😃😃🥞🥞

I luv your personality. Keep up the good videos.

Emmie I had a terrible day today, but your videos always make me feel better and calm down. Thanks so much!!

First ones always dodgy

Looks like a biscuit fried in a pan

New subscriber here! Just wanted 2 say that I really enjoy your video's & that your not afraid to show people your mistakes as well. Keep up the great work😘

I’m not even a cook, but I’m addicted to watching you because you are just so endearing!

I love you Emmy so much you are so cute and I love your videos keep up the good work beautiful lovely 😘😍💞💕💗💖💘💟❤️🧡💛

Hey.... try eating chitterlings!

Your hair looks great in this video Emmy!!

The music was giving me life Emmy💗💗💞💞

I like my pancakes with little bits of aluminum foil in them.

"What's that smell?"

I really like your videos. It's like someone really cooking at home. Xx

I just made these and they are fantastic. Here's a couple of things I learned. I used whole milk and it took about 2 T of white vinegar and at least 1/2 hr. to turn 3/4 C into buttermilk Definitely use the foil rings for support. For the whole recipe I made 5 rings, 3-3 1/2" x 2 1/2" high. Make them in advance and if possible get all the batter on the grill at the same time. Low and slow is important, as is patience. I used a "non-stick" (Ha ha, sure) griddle spanning 2 electric burners set on 3. Check after about 8-10 min. I buttered the griddle and the rings, but they stuck to the rings a little. Thank you Emmy for this recipe!