Part 4/8:
Next, Sam blends the wet ingredients—the mixture of flour and what is primarily the buttermilk—is introduced to eggs and vegetable oil. This step is crucial as it allows for the even browning of the pancakes. Mixing carefully, he stresses the importance of not overworking the flour to avoid a gummy texture, and encourages a gentle approach to blending.
As the batter rises, its unique aroma—thanks to the yeast—is unlike traditional pancake mixes. The batter is set aside, and the preparation of toppings begins.