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recipe

Everyday Pancakes

Lumpy batter makes fluffy cakes. Put the whisk down.

Total: 20 minActive: 6 minDifficulty: EasyYield: 4 Servings

Timing: 20 min

AmericanEggsBreakfast

Key move

The enemy of a pancake is Gluten. If you mix the batter until it's smooth, you are making bread. We want tender cakes. That means you mix the wet and dry ingredients until they just combine. Lumps are not a mistake; they are pockets of unhydrated flour.

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The Setup

  • Whisk
  • Spatula

The Mise en Place

3

Your prep station before cooking begins

Dry (0/1)

1½ cupsall-purpose flour(Weighed for accuracy)

Wet (0/1)

1¼ cupsmilk & egg(Room temperature (cold milk clumps the butter))

Fat (0/1)

3 tbspbutter(Melted | Cooled slightly)

Pancakes are rubbery.

You overmixed the batter. Embrace the lumps.

Burnt outside, raw inside.

Pan was too hot. Lower the heat and wait for the bubbles.

Chef's Notes

Tip

Don't overmix the batter; a few lumps are fine and ensure tender pancakes.

Tip

Cook pancakes over medium heat. Too high and they burn; too low and they're pale and tough.

Serving

Serve immediately with fresh berries, a dollop of yogurt, or a drizzle of maple syrup.

The Method

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