Pancakes
The Recipe with Kenji and Deb
Exploring the World of Pancakes: From Classic to Japanese Souffle
The chapter delves into the differences between regular butter, clarified butter, and ghee, discussing the process of clarifying butter and its various uses. They share insights on making pancakes with a baking powder heavy batter cooked in clarified butter for a caramelized, rich flavor. The conversation also covers the experience of trying Japanese souffle pancakes, creative ways to repurpose pancakes, and tips on storing and reheating leftover pancakes.
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