(pan bangs) (laughing) - No! (fanfare) (popping) Hello everybody, it's Barry. I hope that you are well. Actually, you're probably
better than I am today. Look! At my finger here, right here! This is, a Frozen plaster. It's actually Olaf on
my finger right there. Because yesterday, I was
testing some kitchen gadgets, not for a video, well
not yet, you will see it. 'Cause I'm gonna be launching
some to sell in my shop and I'm testing out to find
the best ones for you guys to actually say "look, this is good" and I ripped open a packet and the blade was just literally loose. And it took a good old
chunk off my finger. So, first things first,
if you're wondering what that is on my
finger, that is an injury. Yes. But, of course we are gonna man up, the Disney plasters, you
know, living with kids, it was kind of no choice whatsoever. But that's what's gonna
help me through this injury. And also, we're gonna try
this recipe by Tasty today. Some super, this is what it should look like, fluffy pancakes. They look so fat, and wholesome. Loads of you asked that I try this. I'm not so sure, the reviews
are very, very mixed. But, you guys like it
when I try these recipes. This is one of the first ones without a shed load of cookie dough. So generally, it could work quite well. I guess if it doesn't
work, I can let it go. You see what I did there? Frozen puns today. All right, look, look at this. Oh my gosh! You see how fat they are! They're enormous! That looks something you could
put in the sole of your shoe! Oh! Wow! So this is on the Tasty website as I say. You guys really love it when I do these. I've done some others like the tower cheesecake and stuff like that. The eight desserts in one pan. This one, I'm kind of excited by it. And you need a frying pan like this. This is a 20 centimetre pan,
it's kind of like the scale. You know, it's kinda like a bra. Maybe that size. With a lid. Because the actual pancakes, are formed the shaped
in the pan like that. So, it's pretty big. But, for that, you need a good old rise, and there are some steps to make it rise. (air whooshing) It's the standard pancake
recipe in the way, we got the eggs, flour, and milk. But the eggs. The eggs are gonna get separated. So you're gonna whip up the
egg whites to give it some air, which will definitely help it. But I also think, that
it's the four tablespoons of baking powder, that is gonna give this some really big rise. ♪ Rise ♪ I really hope that this is gonna work. It's got some crazy mixed reviews. Some people are saying it's horrendous, others are saying it's brilliant. Let's see if we can make it work. 'Cause pancakes is gonna
make my finger feel better. (air whooshing)
All right. So in this bag, if the
measurements are correct, yes. Bang on 500 grammes of
(bowl clattering) okay. (laughs) It didn't even
knock that bowl over. 500 grammes of plain flour. You could use self-raising flour, which I think is called cake flour, that would give it even more rise. But, I think we should be okay. (laughs)
Oh no! Oh yes, yes it is working. (grunts) One tablespoon of the baking powder. So we need four of those. (grunts) It might be a bit more, but hey. Oh my gosh! (laughing) Oh, that's better. That's much better. That, trying not to sneeze. All right, four tablespoons of
baking powder with the flour. Mix it together a little bit. Nice. (air whooshing)
All right. So there, is 175 grammes of butter. The Coca-Cola, ignore that for a minute, because I'm gonna tell you a story. But I'm just puttin' the butter, in a microwave safe dish. And, about 30 seconds in the
microwave to melt it through. All right, so whilst
that is in the microwave, when I first cut my finger, I was kind of panicking a little bit, and started to feel a bit faint, and Mrs. Barry was like "Oh my gosh! "You need a sugary drink!" So she went and grabbed
me this can of Coke, and it's actually zero sugar. And we spent about a minute debating whether this is
actually gonna be good, and sugary for me, and help me. I don't know why it needs to be sugary. I'm not a doctor or a nurse, or anything. (dish clattering)
Oh my gosh! But, we just ended up laughing about it. We're like, "you were gonna
give me like zero sugar drink, "even though you told me to
get a sugary drink. And." Huh, I guess you kinda have to be there. Anyhow Boston, that killed
30 seconds didn't it? And nearly my microwave. Melted butter. Good job I checked that,
there's a bit of an accident, I've got three egg yolks,
and four egg whites. Huh. (egg clanging)
(jazz music) Yolk in there. (egg clanging)
(jazz music) All right. I did just put an extra egg white in that. But, you can just believe me okay. So there's the three egg yolks, we're gonna put that with
the butter in just a minute. But it also says, "960 mls
of milk, warm to the touch". I mean, does it really matter, if I get it a litre rather than 960 mls? I don't know. There! Okay, milk. (air whooshing)
(beeping) (glass scraping) In goes that warm milk. In fact, I could've just warmed it in the mixing bowl, couldn't I? And the butter. Oh yeah! Look at that marbling! So we're just gonna give this a little stir around initially. (upbeat music) So in a third bowl. Oh my gosh! Barry you donkey! Just got egg white everywhere. All right, I'm gonna put
another one in there. I need to whisk this up. (air whooshing)
So this, once it's whisked up. (mixer clanging)
(upbeat music) (mixer whirring) Combine with our baking powder, it's gonna make some epic rise. Well, fingers crossed. So we've got the egg whites, we got the baking powder and flour, and we've got the buttery, milky mixture thing. Pour the milk mixture,
into the flour mixture, and stir with a rubber
spatula until just combined. Okay, in the big one. So flour and baking powder. Nice. This is where I could really do with that tongue, spatula gadget thing that I've used as a toy
to pretend I was Boston. This would actually really help. Actually, have I got it? I might have it somewhere still. (drawers clanging) (laughing) I knew I'd find it. Yes! Let's see if it works. Oh, can you see that? There we go. Is that better? Is that butter? Oh, (laughs) it's sort of working. There you go, if I do
it a bit more steady. Look! This is like the biggest mixing
bowl I've got at the moment, 'cause I broke my other one as you know. Bang, bang, bang. But we'll just work this all in. When I stir it, can you
hear that cracklin'? Very gently. (laughs) It's like breakfast cereal. But it is gonna thicken this mixture up. And we need that. Well, what we do, is we put
the egg white in now, as well. 'Cause that's gonna get
some more air into it. And we kinda lift it through. (laughs) I need to get a bigger bowel again! All right, I think I'm
kinda happy with that. I mean, it's a thing. It's a batter. (laughs) Should we just cook
it up and see what happens? I've got enough ingredients to make more. (air whooshing)
So we're gonna heat this up over a low heat. Pour 1 1/2 cups of the pancake
batter into the skillet. So I couldn't find my
one cup measuring thing, so I've got 1/2 a cup. We'll do six of those. (upbeat music) One, two, three, four, five, six. Then it says to smooth out the top. So that looks, yeah. I mean that's fairly smooth. (stove top clicking)
So, a low flame. This sits on there, like so. It's not been greased. Lid on. For 20 minutes. And the way we'll test if this is cooked, we literally just have a bamboo
skewer that we push through, and if it comes out clean, the
top will look raw apparently. I don't know, this is weird. (air whooshing)
Holy pancakes Batman! This is five minutes in. Can you see those holes
on the surface there? It got huge! You could go live in that thing. It's like the surface of the moon. So that's it really, at the moment. I can't tell what the bottom
color's gonna be like. We don't want to burn it obviously, but it does need to be
a fairly deep brown. We're just gonna let this
keep cooking through. (air whooshing)
All right, we're 15 minutes in now. And it's actually gone
a little bit flatter. But the edges, are browned. Which is good. I'm just worried that the
bottom might be burnt. So I think, a little bit ahead of time, I'm gonna stick in my skewer
and see if it comes out clean. It smells just like a cake. Not a pancake, and it's a play on words. (inhales deeply) You smell like I've baked you. You can hopefully see what I mean about the cake like look to it. So, oh that's hot! Let's just remove this for the moment. Whoa, a bit steam. And, push this in. Oh, no that's still a bit gooey. Really, really fat though. Oh, I'm not sure about this. Yeah, (laughs) just went
to put my bamboo skewer in, and I was expecting it to go
vroom, straight to the bottom, and it just went (mimics short buzzer) So, (laughs) it's really
deceptive from there. This could be a really flat pancake. I gotta get it out now. Let's have a look. (pan bangs) (laughs) No! It worked! (pan clangs) That's really cooked well. That's really brown. I mean, look! Is that a pancake? (laughs) That's not a
pancake at all, it's a cake! It's really, it's too well done. Kinda looks like a shield. (laughs) What I'm gonna do this
time, I'm not certain, but, 'cause it has that
little hole in the lid. I'm gonna put some foil in there. And just see if that
stops, 'cause the steam. I don't know if some of it escaped. It was really puffy. And then something happened. It just went (blows raspberry) (air whooshing)
So this is, something I do sometimes
when I'm doing other dishes, even curries, and I don't
want anything to evaporate. I'll just stick a little bit
of foil, in that hole there. And that will stop any
steam escaping at all. (lid clangs)
Lid goes on. With our foily bit on. (stove top clicking) Di-di-di-di-di-da All right, see you in 20 minutes. (air whooshing)
Oh my gosh! So far, so good. Compared to this, flat
monstrosity, we've got. You look at the rounding on that. Can you see, like a domed shape? The steam is all staying in there as well. Which hopefully is gonna
cook it through quicker. Maybe that's what happened. Some steam escaped, and it just
made it go (blows raspberry) flat as a pancake. Hey, Lizzy, flat as a pancake. Get it? Yes! (air whooshing)
Oh no! This one does feel like it's
dropped a teeny weeny bit now. Oh no! I'm just gonna have to go for it. 'Cause I think when I lift it off, if I put it back in you lose that steam. (gasps)
(alarm chiming) Oh, that's my timer. That's my 50 minute timer. (sighs) You see, no
that's going flat as well. (laughs) It's clean but, (pan bangs) I think I might
be cooking it too long. Don't know if it's gonna work guys. We're gonna go for 12 minutes, because, you know, hey actually
that looks pretty cool! (laughs) (air whooshing)
I don't know what it is, but when it's at this stage, around about the 10 minute mark, it looks incredible. Like the rise on it. And you just (laughs) you just lose it. (groans) Come on! I checked the Tasty video and yeah, they did not have the foil in
there so I am gonna remove it. I'm just worried that the
moisture is hitting it and sagging it, even
though it did it before. I just want to make it exactly as they did it in their video. If I can make one work, I've got enough batter to
try it at least two more. (air whooshing) So this has only been 12 minutes. I don't know if this is cooked through. But, it's so much lighter and fluffier. Look at that! I mean, that is light and fluffy and airy. It could be foamy, which
translates to not cooked through. (gasps) (laughs) It's come out clean! Oh my gosh! Oh my gosh, I don't know what to do. It's holding it's shape. That's the main thing. (pan bangs) (gasps) Oh that is so much better. That is so much better. That's like the same height
as the two on the background. (sighs) (laughs) This, look! Look! I felt like a proud dad. Right, I'm gonna make some more. Or one more batch. Yep, the only thing I
did different that time, was I did seven scoops. So 1 3/4 cups. All right. (stove top clicking)
Low flame. Straight on there. The lowest of the flames. And the other thing I did actually, I made sure it was bang in the centre, and I made sure my lid was also
bang in the centre as well. Because it didn't fit perfectly. It was a little bit to one side. There was a little gap. But that, is now looking good. There was a little air
vent on one, there it is. See that? Close that up, like that. (air whooshing)
(laughing) We are, well I think
we're doing better now. We've got a slightly more
rounded edge on this one. Now, when you turn it upside
down like I did the other one, you're obviously gonna
make this bit go flat. So what I'm thinking,
I'm gonna leave this, with the lid on for a couple of minutes. Then I'm gonna lift it out, straight up so the browned
bottom is still sat upright. So we're not gonna completely
flatten that rounded top. I don't know. We'll just get this out the way. Oh, I mean, I'm sorry but
it just smells like a cake. (laughing) (laughs) Yes! Come down, you can sort
of see the rounding on it. You see? We actually got a little bit of curve. If you compare that to our other one, which was great but it's
cooled down and that's flat. See? So, let's just find out if
that makes a difference. So you guys can absolutely nail this. (air whooshing)
Cook my beauty! (laughs) These ones look terrible now. I mean bearing in mind
that I have stacked that. (laughs) Wow, it's all about those. I really do enjoy doing
these Tasty videos. I mean they're epic, and bonkers, and crazy, and just really fun as well. And I think you guys
like seeing it as well. Because, sometimes their methods and write ups aren't always the best. It makes it look so simple. But, in reality, as you can see, we've shaved off nearly
1/2 of the cooking time. (air whooshing)
That does seem (grunts) I've just taken that last one off. It does seem to, there's
a little bit of roundness. You see it stops about there. That is better. This one, I'm gonna leave in
the pan to fully cool down. Leaving it entirely. This is still warm, so it's gonna be about another 25 minutes and
then we'll stack these up. A little update. (laughs) Don't leave
it in the pan to steam. (laughs) That one's gone flat as well. Dang it! You want to get it out, get that rise, and set it on the bottom like that. Because this one, is
actually pretty darn awesome. So whereas they look a
bit like cake sponges, let's not forget that
soft interior they've got. I'm just gonna stack three
on top of each other. The three decent ones that I had. Just try and line that up. There we go. (laughs) This is probably my
best one out of the lot. It's got a slight curve on it. And that's gonna just go like that. (laughs) Wow! And then you stick a little
bit of butter on there. And then drench it in the
maple syrup like that. Oh my gosh. And that is not motor oil. Oh no, no. Not today. (laughs) That actually looks pretty
darn good, doesn't it. (groans)
(laughs) You can't deny, they are
pretty fluffy indeed. Wow! (laughs) It just feels like a
cake in a pan honestly. Oh! Oh! By the power of Grayskull! (laughs) Probably not the most aesthetically
pleasing, looking one. Especially compared to
theirs on their website, where you look at it you're
like "yeah, yeah that's cool" But that tastes insane! That tastes so, so good. I need to hide that, from
me, for the rest of the day. Otherwise, I will demolish that all. A little saltiness with the
butter on there as well. Absolutely lovin' it. So I will do my own write up in my own words with my hints and tips, but I think the best thing
is to just give it a go. If you see any cool
recipes, not just by Tasty, any chefs, of course there's
a whole Barry Tries playlist. We've done the Gordon Ramsay beef wellington and other things. Please check that out
and have a Barrathon. Any suggestions, do
let me know down below. But, (groans) And of course, as for the flat ones, here's one of them there, it has got a brown ole side on that one. Yeah, that's burnt. Makes a good Frisbee though. (pancake bangs) (laughs) Goodbye! ♪ Check your level player, ♪ ♪ no matter what your style, ♪ ♪ the kitchen's for me, ♪ ♪ sideburns, moustache,
goatee, maybe all three. ♪ (drums beating) (groans)
