[00:01] YouTube where it's always just a pair of they have like a billion views. And to be quite honest, some of these recipes absolutely terrible. In my series, we'll see about that. I put such recipes to
[00:15] the test to find out if they're worth the hype. Now, let's go. Today's recipe is coming from the channel Whisk Takers. See what they did there with the name? Kind of cool, kind of cool. They were trying to make it rhyme with
[00:28] You I don't really We don't get it. going to cook their most viral recipe titled fluffy Japanese pancakes. I've never actually made this specific kind
[00:40] of pancakes, so I'm hoping it's really good because I know these things are viral and a lot of people love them and they seem like wait in line for like 2 places. Let's give this the old blind reaction.
[00:53] the recipe. I just hate trying to Whoa, heck? Excuse me. Can we talk about the device for a second? What the hell was one. >> Yeah, I just hate whipping up like two
[01:06] egg whites. Two It's like the minimum if you want to whip it because depending on pain. So, I'll probably just double it. I've never actually made these pancakes, the egg yolks, too, because you can volumize and push a lot of air into egg
[01:20] yolks. Didn't it say cake flour in the description? It did indeed. in the description and then they say all purpose flour works, too. I already got for these recipes, but I just get the ingredients cuz I make it right after.
[01:35] know. I don't I don't know other recipes for this specific type of pancake, so >> I'm just feeling like Of course you beat the egg whites, but shouldn't you also beat the yolks? So, we're going to do it like this. Okay, sugar, egg whites. They
[01:49] more sugar. Just a little bit. Everything about I don't know, something little off to me. I've never once seen this. What How is this a thing? Me either. Adding sugar like it I don't think I really like I'm calling BS on
[02:03] all. All right, so they whipped them to stiff. They look kind of over whipped if I'm being honest. >> I hate this dude. Get a new Get a please >> egg thing again? How did they >> They whisk part of it in to incorporate.
[02:17] >> of the white and put it into the egg yolk. I've actually seen that before. recipe is it's like going to be one of those things that looks cool, but like fluffy like buttermilk pancake or
[02:31] something, you know? Okay, cool, cool, cool. Nice Phillips Long burner shot. of a burner. I don't know what that is. >> Pipe it in. I feel like you could just do that with like a spoon, but maybe it's the shape cuz it it does look like
[02:43] a Hershey's kiss is what it was. >> Yeah, that's what he meant. water. Okay. You're getting a nice little steam action. They've doubled. looking. >> Yeah, I mean gentle. He just flops them,
[02:57] huh? Poly rolly rolly rolly. >> butter, there's no I don't know. Like I >> Oh okay, that's it. >> Well, it looks decent, but is it worth actually going to make every Sunday for the rest of your life or not? Let's find
[03:11] out. Now, I'm going to start by separating my eggs the whites from the yolks and I don't have a little fancy separator, but honestly my favorite way fingers and then use the finger scissors like that. Stick the yolk in there. You
[03:24] it's harder, but I just go like that. Look at that. That's my technique. Works great. The only downside is your hands get a little messy, but hey, finger scissors have never failed me. Next I'm adding the milk into the egg yolks and
[03:37] whisk. And I hate to rip on the OG creator, but with a name like Whisk be your dominant whisk. Yeah, I got one. I got one, but I only bought it to frustrate me and frustrate my friends cuz when I have guests over here, I hide
[03:51] with this. Also going in with a little bit of vanilla extract. And we can set this aside. Now, in the video, it says add 3 Tbsp of flour to the egg yolks, but when I go to the description, it says 2 to 3 Tbsp of
[04:04] flour. And with a recipe like this, when you want exact ingredients, like 2 to 3 Tbsp, we're talking about a 33% difference in the amount of flour that you use. That absolutely makes a big difference in a recipe like this. I
[04:16] I'm going to add 3 Tbsp cuz that's what's in the video. In the video, they description, it says to use cake flour. So, that's another thing. I'm I'm using cake flour cuz I found it, and I'm just running it through this sifter. So, I'll
[04:30] just work in this flour. Now, I would think you would want to whip this more than he did, but I'm not going to go too much. He left it pretty lumpy, so I'm don't want to overwork it either cuz of the flour. So, we'll just leave it like
[04:42] this and move on. And for this kind of thing, I always just use a standing just like he did, I will add the sugar whites till we end up with some sort of stiff peaks. And there we are. After a
[04:55] me. I'm going to leave it right there. And when you do this, make sure your egg whites are cold, and make sure you don't get any egg yolk into the white before whipping it up. If you get any amount of that egg yolk, which is aka fat, into
[05:07] make sure there's no grease left over in your mixing bowl from any other kind of also ruin it. It needs to be totally clean. You can always do this thing if you want. If this makes you feel like a cool or something, you can hold it over
[05:21] your head. Ha! Ha! We do it in cooking classes. Look, it's good meringue. Just like Dom Sonic. Now, before moving on, I don't know about you, but I brew coffee in my home every single day. So, good quality beans are of the utmost
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[06:44] start by adding a third of my meringue here into the egg yolk mix. And I can before switching to spatch. There we are. Nicely together. Now, we dump the eggs into the egg whites. And from this stage forward, you definitely want to
[06:58] move is like coming from under and then across like that. So, I'm taking the bottom and folding it over the top just like so. At this point, if you work this you're going to knock all the air out of it. Keeping air inside is the name of
[07:11] the game, and even if you see like a tiny bit of white left, that's okay. Like, it doesn't need to be totally, completely mixed. Like, I might stop a couple more turns somewhere right about here. Looks pretty good to me. That's
[07:23] it, my friends. Let's do this thing. I want to put it in a piping bag first, and in we go. Very airy, very fluffy. The pan I heated up over low heat for here we go. Let's get this little guy down. Suppose you could do them as big
[07:36] or as little as you want. I'm going to go for like three, something about about that size. Looks pretty good. There we have it. Now, a little bit of water, couple little drops. And at this point, I'll set a timer for about 8 minutes.
[07:48] touch them. I'm just going to keep that heat low and just hope for the best. I Yeah, these These are definitely burned. Wow. I had it really low, too. Okay, here we go again. And this time we're going to go
[08:02] much lower heat. If I can get these things a little taller, too. Maybe just a little more in there. Couple little drops of water going in. And away we go. are. Time is elapsed. Wow, they look very puffed up. Let's see here. Ooh,
[08:15] kind of stuck down a little bit. Although, I think I got this. Bang. Come on, you. And bang. And there we are. Just a touch more water. Little drop. And then another 5 minutes. And
[08:28] here we are after another 5 minutes. And even right when I take them out of the so much. I don't know if that means I follow the exact instructions from the video, and mine look about the same
[08:41] fluffy. Let's at least put a little butter and some maple syrup and some make them as good as we can and then give them a taste with Marcus. All Here we go. You know what tastes great? Butter and
[08:56] powdered sugar. So, Marcus and I have been talking about this, and there's a reason restaurants don't ever make soufflés. Go try to find a restaurant with soufflé on the menu. It's cuz it's a nightmare dish. And this I don't I Is
[09:08] restaurant? I feel like this is just like a strictly social media thing. It's the egginess. It's the fact that this is like 90% egg. And And then it's brown, eggy taste. Like I I Dude, it's just
[09:22] crepes or something. I've made this before with a better researched not before with a better researched not video, just best Japanese pancakes. I They're gross. They don't taste like pan- Pancake is flat cake Yeah. that you
[09:37] pretend it's breakfast. This tastes like weird fluffy not eggs, not a pancake, gross though no matter what. It's just it is nasty. You're going to be upset bite right now if there wasn't a bunch of butter and maple syrup. I wouldn't be
[09:53] and butter, dude, I'm so not down with it. Why would you go out of your way on fun with your friends and your family and you're like, "Let's ruin this morning by making soufflé pancakes." You know, it's such a finicky I really
[10:07] other we'll see about that we've ever done. I highly dislike this. They're hard to make, you're probably going to screw it up on multiple attempts, and they literally if you nail it, they're gross. They're actively bad. All true,
[10:20] but I will say I have seen some Japanese soufflé pancakes that actually look knows what they're doing. But with this recipe, maybe there's 30% more or less flour. Dude, this needs to be like a precise science to this. Don't tell me
[10:34] there's a maybe 30% discrepancy that you don't ever explain. Dude, that's just not on on a recipe like this. So, I'm not completely writing them off cuz I this out there, but this one ain't it, dude. If you have a Japanese soufflé
[10:47] pancake recipe you've made that you swear by, put in the comments and we'll check that out. We'll like we'll taste it, but this is not great. Like I I've pancakes and a great recipe for crepes. I'll actually link them right here,
[11:01] that kind of thing and you want it to be good, just make one of those. Oh, wait, we got to give it a rating, too? Two out of 10, dude. Yeah, two out of 10 is fair of 10, dude. Yeah, two out of 10 is fair enough. Gross.