This recipe is based on a few others I've read as well as extensive adjustments and experiments. We hope you enjoy!
Prepare a pre-made pancake mix so you save time:
In a large tubberware or other sealable container, add:
After they are in the container, seal and shake up to mix everything well.
When you're ready to make the pancakes, pull out the mix as well as the following ingredients:
The batter shouldn't be runny, but it shouldn't be thick either. The best pancakes are fairly thin, but this takes more time to cook. Thicker pancakes aren't nearly as good. I often need a full 2 1/2 cups of milk or so to get the right consistency. The image above is actually just on the 'too thick' side where the pancakes were good, but just not quite what they could have been.
When everything is just right with the heat and thickness of the batter, I find that I can butter the griddle and pour four pancakes in the time it takes to cook the other set of four. There might be 20-30 seconds of down time between each set. If your batter is thicker, you'll have to turn down the heat a bit or the insides won't be cooked before the outside starts to burn. Thicker pancakes takes a lot less effort and is harder to really screw up, but they aren't nearly as good.
Making the best pancakes isn’t about the exact recipe you use. It is about the tools you have and the techniques you employ. Here are some things you need to know.