Making Lexi’s Favorite Pancakes

hey guys and welcome back to anotherepisode on the Lexie’s leukemia warriorChannel today I’m going to be showingyou all how I make my daughter’sfavorite food pancakesso as I said before I am going to beshowing you how to make pancakeswelcome back I’m Jenna and this is theLexi’s Leukemia warrior channel sopancakes happens to be one of mydaughter’s favorite foods and when shewas first diagnosed with leukemia inJuly of 2018 they put her on very highdoses of steroids that caused her to behungry all the time and she puffed upand she gained a lot of weight she waseating tons of carbs including pasta andthen the other main one was pancakes butthey told us that was okay because therewas gonna come a time where she wasn’tgoing to want to eat so now she loves toeat pancakesshe loves syrup she was going to help memake this video today but her dad isactually off of work today and she askedfor pancakesdidn’t want to help make the videobecause she would rather spend time withhim because he does have a job thatrequires him to work a lot so well let’sget into it I have a really basicpancake recipe what I have here isall-purpose flour one and a half cups Ihave three and a half teaspoons ofbaking powder not soda powder I have onetablespoon of sugar and I have not quitea teaspoon of salt the recipe does callfor a full teaspoon but I usually usesalted baking butter in my baking andcooking even when it calls for regularbecause we just seemed to have reallysalty palates bad I know so I’m in orderto control the amount of salt going insince I’m using salted butter I don’tquite use the full teaspoon because youare going to get a little bit of saltfrom the butter so that’s all of my dryingredients and I literally just dumpthem rightinto the bowl and then I take a whiskand just mix in all the dry ingredientsand then when I have all the dryingredients combined I’ll kind of takemy spatula and I’ll just kind of scrapethe dry stuff to the side so that you’vegot a little hole in the center now andset that off to the side for a minutetalk about the wet ingredients like Isaid this is super simple you’ve alreadygot the dry part of your batter ready togo so for the wet ingredients I’ve gotmilk in here 1 and 1/4 cups I probablywouldn’t use skim milk 2% is what wehave in our house whole milk would beeven betterbut whatever milk you have on hand willprobably work if you do use the skimexpect your batter to probably be alittle bit thinner I also have one eggand 3 tablespoons of melted butter nowthat’s it on the wet ingredients you’reprobably looking at me going where’s thevanilla yes lots of regular traditionalpancake batters have vanilla in themI’ve done it with and without vanillaand unfortunately my daughter’s chemotaste buds and her nose has become supersensitive and she much prefers a savorypancake compared to one that might havethat little hint of sweetness she canactually taste when I added it and saidthat they don’t taste good even when Ididn’t tell her that I did anythingdifferent and I tried to pass off myregular pancake she was not having it soI just don’t put any vanilla in but ifyou wanted to add vanilla the place todo it would be in the milk now and youcould add a teaspoon of vanilla so forthe wet mixture what I’m going to do isI am going to put the egg right into themilk and I actuallyjust in a big measuring glass so thatwhen I’m all done I could just pour itright into the dry and I’m gonna kind oftake my fork and just kind of scoop outthe egg and break it up a little bit sothen that way I can mix it now sometimesI’ll use another smaller measuring cupto melt the butter in but today as soonas I’m doing the dishes now thedishwashing running as we speak I justhave this bowl so once you have the milkand egg mixture mixed up you’re gonnacombine it with the butter but you don’twant to just dump this right into thehot butter or the butter is gonna seizeup on you and the egg might start tocook a little bit and that’s gross so Ialways try to melt the butter if I knowshe wants to pancakes I’ll do thatbefore I even assemble anything else sothe butter can already start to becooling a little bit but you’re stillprobably going to have to temper it justa bit and so what I mean by tempering isI’ll kind of take my fork that’s got alittle bit of mixture coated on it andI’ll start stirring the butter and asI’m stirring the butter continuously I’mgonna dump just a little bit just alittle pour in there and I’m going tothen stir that in until it’s combinedreally well and then I’m gonna pour justa little bit more of the cold milk andegg mixture in there and by doing thatyou’re allowing the butter to cool downslowly enough that it won’t seize up onyou because I’ve had that happen beforewhen I didn’t realize you should temperit when I first started making thisrecipe and my batter was very lumpy anddid not have enough liquid because allthe butter seized up on me so afterabout three or four times of pouring alittle bit in there and making sure thatit is completely mixed together and notseizing up I’ll swap my fork over tothis mixture and you’re basically goingto pour your buttermilk mixtureinto the bigger milk egg mixture and youwant to constantly whisk because youwant to make sure that your butter doesnot seize up on you once you pour it inthere and if you did it correctly thenit should be that when you stir up thebig mixture you don’t have any clumpsthat kind of looks like congealed butterin there and it seems as though itworked for me today so I am going to goahead and pour this into the hole that Imade in the center for the dry mixturenothing like cutting it close wheneveryour big bowl is also in the dishwasherso you use your medium-sized bowlinstead so I’m gonna be extra carefulwhen stirring to make sure it doesn’tslosh over the sides and then I’m slowlygoing to incorporate the flour on thesides and the one thing I’ve discoveredwith pancake batter is you actuallydon’t want to mix it too much because ifyou over mix you end up getting a reallytough batter and it it just doesn’t workout and it’s okay if you’re bad a littleone feel like you don’t want it to beSuperDuper lumpy obviously you want allthe flour to be mixed in but your batteris not gonna be smooth like super smoothand runny like a crepe batter somethings like you’re putting it in ablender or anything so just barely mixit up to where all the flour has beenthoroughly mixed in you may have toscrape the sides and the bottom a coupleof times to get all that flour mixed inand if for some reason you feel likeit’s still too lumpy and still too thickyou can always spit it out with a littlebit of milk and it’s not gonna hurt yourpancakes one bit because it kind ofdepends on the weather a little bitsometimes I do this exact same recipeand I get a really nice batter and othertimes I just get it and it’s a littlebit thick or if for some reason yourbutter seized up on you it didn’t temperright you could always add in a littlemilkand that will help to multiply thatbutter a little bit all right that’s itthat’s all so you’re up for pancakebatter so next I’m going to get my panhot and do the traditional cook on apancake and I usually when I make thepancakes use 1/4 of a cup measuringspoon my daughter can’t eat a hugepancake so those are just about theright size for us and it’ll yield about810 pancakes and that’s a lot but I canput them in a ziploc bag and save themfor a couple of days on the counter orif I know she’s not going to be eatingthem again right away I’ll wrap them andindividually freeze them and then youcan pull it out pop it in the microwaveand you’re ready to goall right so I’ve got my griddle heatingup I love this griddle because it’s flaton one side and then the other side isrich just like it grill so I can use ita lot so I’m gonna take my fourth cupscoop and I don’t like to really overcrowd my griddle because then I can’tflip them very well so I’m just gonna doabout four a timeand basically it’s a game of waitingjust waiting for those bubbles tosurface and pop and then I’ll flip and Iactually like to take a stick of butterso I needed three tablespoons of butterearlier so I cut that off and then I’llsave the rest for the pancakes and I’llactually when they come off the griddlecoat them with butter and it reallyhelps it sink in so that way wheneveryou go to freeze them and then youreheat them they stay nice and fluffyand it doesn’t taste like they weresitting in a freezerall right guys so I’m all done with thegriddle I was able to get about ninepancakes this time as you can see I havegot a perfect plate of pancakes here soI am going to get one of these ready formy daughter she absolutely loves syrupand will eat pancakes any time of theday so that is it for today we’ll haveanother cooking video for you next timeand hopefully she’ll feel more up tobeing in the video because she loves toshow off her cooking skills please ifyou haven’t done so already hit thatlike button hit the subscribe button ifyou like our videos and hit the bell sothat you can be notified every time wepop up with something newalright guys thanks for watching I’mJenna Gardner and this is Lexi’sleukemia warriors[Applause]you