3 Levels of Pancakes: Basic to Ultimate | Must Try Recipe

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I'm Chef Mike Nassar and here is 3 Levels of Pancakes. You'll want to save the last recipe for later. It's a must-try.

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About Detroit 75 Kitchen:
Detroit 75 Kitchen is a celebrated sandwich shop run by two brothers, recognized as a Top 100 Restaurant in America and a Top Three U.S. Food Truck.

Level 2: Homemade Pancakes
Ingredients:
- (3 cups) Flour
- (1/4 cup) Sugar
- (1 tsp) Baking Powder
- (1 tsp) Baking Soda
- (Pinch) Salt
- (2 1/4 cups) Buttermilk
- (1) Egg
- (Splash) Vanilla Extract
- (1/4 cup) Oil

Into a large bowl add your flour, sugar, salt, baking powder, and baking soda. Whisk these dry ingredients together well so you aren't tempted to over-mix later. Into a smaller bowl, add your buttermilk, egg, oil, and vanilla. Whisk well.

Carefully pour your wet ingredients into your dry and fold together until combined— don't overmix! You want the lumps, trust me.

Heat your pan or griddle to low-medium. Add a generous amount of salted butter and wait a beat to let it get nice and brown.

Add 1/2 cup ladles of batter to your griddle being careful not to crowd your pan. Wait until you see bubbles coming through the batter, closer to the middle of your pancakes before flipping. In 1-2 minutes, you'll be ready to plate.

For bonus points, add a pad of butter to the top of each of your pancakes while they're still on the griddle and another pad to the center of each plate.

Stack your pancakes on the plate and top with a generous glug (or 3) of pure amber maple syrup for the best experience.

Level 3: Japanese Soufflé Pancakes
Ingredients:
- (2) Eggs (separated)
- (3 tbsp) Flour (sifted)
- (1/2 tsp) Baking Powder
- (1/2 tsp) Vanilla Extract
- (2 tbsp) Whole Milk
- (2 tbsp) Sugar
- (2 tsp) Cream of Tartar
- (1 tbsp) Corn Starch

Get two bowls and start by separating your eggs— whites in one bowl, and yolks in the other. Into the bowl with your yolks, sift in your flour and baking powder before adding your vanilla extract and milk. Whisk until well combined.

Using an electric mixer, whisk your egg whites to make a meringue, adding your sugar, cream of tartar, and cornstarch halfway through. Continue whisking for another few minutes until you get stiff peaks.

Using a flexible spatula, add a dollop of meringue to your yolk batter and gently fold it in. Repeat until everything is well mixed.

Moving quickly (but carefully) add your combined mixture to a piping bag. Heat your griddle or pan to low-medium, spray with a little cooking oil, and carefully pipe your batter into little domes.

Add a couple of drops of water to your skillet and cover with a heat-safe pan or bowl. Let your pancakes steam for at least 5 minutes (adding more drops of water as needed).

After 5 minutes, carefully flip your pancakes to brown the other side, but do NOT press on them. These are delicate little guys so handle them carefully.

Once the sides look dry and solid, carefully remove them to a plate and enjoy the jiggle. I like to top mine with homemade whipped cream, powdered sugar, and fresh berries.

Cooking doesn't need to be perfect— it doesn't even need to be pretty. The goal is to have fun doing it and enjoy eating the final outcome.

As long as you're doing that, you're doing it right.

- Chef Mike