why pancakes ALWAYS taste better at restaurants

Oh my god, no music, no pauses, a ton of yapping, no weird personality, is this heaven????

I always thought the restaurant’s were better because I didn’t have to do the dishes.

You're not overexplaining at all! Those tiny little adjustments make such a big difference and they take so long to develop or discover alone. You sharing yours is why this series has been so great! "Perfection is lots of little things done well" - Marco Pierre White

You don't over talk at all. You actually cover all the odds and ends rather succinctly.

Why is Mom's food always better than mine? 12:32 we called that the love that she added. Also, butter. Butter is also love.

Love the detailed explanations. I've been honing my home cooking skills for years and that kind of information is what keeps me watching.

You're not over explaining. And the baking powder and buttermilk are game changers

This guys patience, cadence, explanation, and cleanliness just makes me want to be a better man. I watch this guys videos like “I want to be like this guy” 😂😂

Growing up and when I started my Culinary/Chef journey 25+yrs ago, I really latched onto Alton Brown and how he relayed information (and entertains). I literally just put 1 and 1 together. Your videos portray the same vibes (to me). Love the content, keep on keeping on. Thank you!

It's the passion that comes behind the explanation. Often times my friends ask me why I take 5 minutes to explain a pasta dish I just made, instead of just saying "pasta with chicken." Lol. I want them to have an experience even without tasting the food. Words are powerful. For a lot of people recipes are like black boxes. Gather the ingredients, follow the directions. They dont understand the why's behind it. Plus, food and a scientific approach = fuck yeah. Appreciate you Matt, I always enjoy your videos. Keep it up brother.

Please keep going with this explanation series, love it! Your other videos are gorgeous but you have a lot to share and we're here for it. Thx!

I saved this video to every media that I have. SCIENCE! It's a beautiful thing. Good food brings people together. Thanks!🙏😋

The "baking" reason for buttermilk from a gal who bakes. The acid kickstarts the leavening agent in the batter usually baking soda, giving extra fluffiness and height to your pancakes. Matt, why did you use Baking Powder? Is this your recipe, or are you jazzing up one from a book? I usually use soda, not powder.

You're explanations are great. Thanks for this video, I learned a lot!

Pan fried pancakes made at home beats any restaurant.

The extra steps and the way you explain things is why you are my go to channel❤️😎Them pancakes look amazing😋

Just found your channel. So impressed! Love your passion … very inspiring and motivating! We’ve just subscribed …. Looking forward to watching and learning and elevating our meals under your tutelage 😋

You are a GOOD CHEF and I am so happy you answer so many of my questions in your videos omg thank you I been wondering this like my whole life and didn’t find a better person to explain. I guess some things are worth waiting for. Thanks again 😌

Thank you for explaining everything with such depth. Makes the video feel very personal, love the quality of content. I started this video, weeks later I barely finish it. So worth it. Thank you for all your hard work!

These look incredible, absolutely delicious. Heating up the plate was a great step, I do that with all or most of my food but you’re the only other person I’ve seen do this. Hi from Scotland👋🏻