Test Kitchen: Perfect Pancakes

Not gonna lie. I have been a pancake mix girl my whole life. Why wouldn’t I be? It’s so dang easy. I’ve upgraded over the years and now eschew Bisquick for some fancier brand from Whole Foods.

When we were in California, I wanted to make pancakes but didn’t want to buy mix we’d use once and then leave behind.

Homemade? I assumed it was, you know, a thing.

It’s not. I feel a fool.

I read a few recipes and their reviews and settled on this one the sharer said came from her grandma. I trust grandmas.

They were silly easy and silly good. Brett pronounced them “the best pancakes ever.” I felt domestic and goddess-y.

Once back in Oak Park I tried them again. Disaster. I used baking soda instead of baking powder. I don’t know why. I then spent 30 minutes trying to figure out if I had accidentally poisoned everyone with baking soda. I didn’t.

Last night I tried again. Getting the pan the right heat is always a mess unless you use Brett’s “sacrificial minicake” method. This time I decided to thoughtfully do it rather than heat it up too quickly, burn a few, then turn it down and curse. On our stove, between the 3 & 4 but a dash closer to the 3 seems to be the right heat using a non-stick. Yes, we have a huge cast iron griddle thing. No I didn’t use it. That shit is heavy.

That 3 not quite 3.5? That was perfect.

They were perfect.

Perfect pancakes.

Loie ate 5. FIVE.

Perfect Pancakes
from the mysterious dakota kelly

  • 1 egg
  • 3 tablespoons butter, melted

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center (this really does help!) and pour in the milk, egg and melted butter; mix until smooth. (Seriously, mix that stuff for real.)

Heat a lightly oiled griddle or frying pan over medium high heat (we use a non-stick pan, no butter, and not medium high heat). Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides (do that thing where you wait for legit bubbles) and serve hot.

Two notes:
1. I double sift. Sift the flour first before measuring and then sift again
2. Many reviewers suggest adding a dash of vanilla and I think that’s a grand idea.
You’re welcome. Go make them. Then ponder opening a B&B.


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