Yum! Pancakes!

Active time: 15 minutes • Total time: 15 minutes

Posted on Nov 23, 2015 by Jack McCann
Tags: recipes eggs breakfast

This recipe is based on 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:

  • 6 cups of all purpose flour (~800g)
  • 1 1/2 teaspoon baking soda (10g)
  • 1 Tablespoon baking powder (13g)
  • 1 Tablespoon salt (16g)

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:

  • 2 eggs
  • 2 1/3 cups of whole milk (best to use half buttermilk)
  • dash of vanilla (2tsp? I never measure)
  • 3 ounces of melted butter (6T)
  • 2 Cups of the pancake mix
  • 1 frozen stick of butter


  1. Melt the butter into a small bowl (not too hot)
  2. Place the egg in an 8 cup measuring cup This is a good one.
  3. Whisk the butter
  4. Then whisk in the milk and vanilla
  5. Fairly quickly mix in the pancake mix. Whisk it up until mostly smooth.
  6. Add more milk if needed.

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.


  1. Heat up your griddle fairly hot. You want it almost to the smoke point of the butter, but not quite. A drop of water should dance on the griddle.
  2. Use the frozen stick of butter to grease half of the griddle. Be liberal with the butter here, it is an important medium to cook your pancakes properly.
  3. Pour the batter to make pancakes that fill up the buttered half of the griddle. They should be golden brown and crispy within a minute or two if the temp and thickness of batter is correct.
  4. Butter the other half of the griddle and flip the pancakes onto that half.
  5. Re-butter the first half and repeat.

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.

Tools & Tricks

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.

  • Heavy griddle that can retain a lot of heat. We use this cast iron one.
  • Butter. Lots of butter. Lots of frozen butter. This makes it much easier to cook with.
  • Use a cooling rack. Putting cakes on a plate will ruin the texture you’re going for.
  • Balance. You need the batter thin enough to allow for quick cooking and then balance the heat so that the cakes cook up as fast as possible, but not so fast the inside is raw when the outside is golden brown.
  • Rotate. Start the cakes on one part of your griddle and finish them on the other. Never flip them back to the same place. This allows the griddle to recover a bit of heat and time for you to re-butter the area before a cake is flipped onto it.
  • Butter. Did I talk about butter yet? Never put raw batter down without a good layer of butter. This is why having frozen butter is helpful, otherwise you’ll be dripping butter all over while you re-butter the griddle with every new cake and every flip.
  • Real Maple syrup. If you’re using a syrup, use a 100% maple syrup, we prefer grade B. This has a ton of important minerals in it and skips all of the unpleasant artificial flavors and corn syrup.

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