Tips for making perfect pancakes
- Whisk the wet and dry ingredients only until just combined and no flour streaks remain. Do not over mix the batter, it’s okay if it’s a little lumpy. This will produce a more tender pancake.
- I prefer to use a cast iron skillet for pancakes, as it creates a great golden exterior. A griddle or any heavy-bottomed skillet with straight sides will work also.
- You can use either butter or neutral oil (vegetable oil) to grease your pan, though I prefer the flavor of butter.
- Pancakes are ready to be flipped with the bubbles on the surface have popped and the edges are dry.
- To keep pancakes warm and crisp while you work, place them in a single layer on a sheet pan in a 200°F oven.
- Pancakes freeze really well! Place a sheet of parchment paper or wax paper in between each pancake inside a ziplock bag or plastic container. Store for up to 1 month. Reheat in the toaster.
