Pancakes
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Originally proposed by Alice on Feb 18, 2026
Source: Wikimedia
A pancake, also known as a hotcake, griddlecake, or flapjack, is a flat type of batter bread like cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk, and butter, and then cooked on a hot surface such as a griddle or frying pan. Archaeological evidence suggests that pancakes were probably eaten in prehistoric societies.
Source: Wikipedia (Pancake)
Leavening gas and minimal gluten formation keep cakes soft and airy.
Weekend diner-style pancakes.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/4 cups whole milk
- 1 large egg
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
Method
- Heat a griddle to medium (about 375F) while you mix the batter.
- Whisk dry ingredients in one bowl and wet in another, then combine just until no dry flour remains.
- Rest the batter 5 minutes so it hydrates and thickens slightly.
- Portion onto the griddle and cook until bubbles pop and edges look set, then flip once.
- Cook 1 to 2 minutes more until golden and springy, then serve warm.
Why These Techniques Work
Browse techniquesDo-not-overmix batter
Why it works: Less gluten development means more tenderness.
Why this recipe uses it: Overmixed batter yields dense, rubbery pancakes.
Heat staging and carryover control
Why it works: Managing burner intensity and resting windows prevents overshoot from residual heat after active cooking.
Why this recipe uses it: This sequence relies on brief finishing steps where controlled carryover keeps texture and flavor balanced.
Recipe facts
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