Easy DIY Pancakes

Once you see how easy pancakes are from scratch, the boxed mix loses its appeal. Dry in one bowl, wet in another, a quick stir, and you are pouring batter onto the griddle.

The lumps are the point. Stir the two bowls together only until the flour is barely worked in, leaving the batter rough and a little lumpy. Those lumps cook out, but the gentle mixing keeps the gluten from tightening, which is what gives you tall, tender pancakes instead of flat, rubbery ones.

A buttered griddle does double duty. It keeps the cakes from sticking and crisps the edges into a golden, lacy rim.

Watch for bubbles. When the surface fills with holes that stay open, the underside is set and ready to flip. One turn is all they need.

Serve them straight off the griddle while the edges are still crisp, since pancakes lose their charm sitting in a cold stack.

Chef Tips

• Let the batter rest a few minutes before cooking so the flour hydrates and the cakes turn out fluffier.
• Flip only once, when bubbles form and pop across the surface; flipping early or often deflates them.
• Keep the heat at medium so the outside does not brown before the center cooks through.
• Wipe and re-butter the griddle between batches to keep the surface clean and even.

Variations

• Fold in blueberries or banana slices right after pouring the batter.
• Add a spoonful of cinnamon and a splash of vanilla for a warmer flavor.
• Swap part of the milk for buttermilk for extra tang and lift.