Three Easy Steps to Perfect Pancakes (How not to treat pancakes like grilled cheese sandwiches)

Last time I had a guest over for brunch, I got the strangest “compliment”.

“These pancakes don’t even taste homemade!"

I could tell she didn’t mean it as an insult, and yet I had absolutely no idea what she meant.

I did my emergency-smile-and-nod, but she apparently expected a response, because she repeated the “compliment” a couple more times.

I’ve been told that I let my emotions show all over my face.

I apparently was looking confused enough by this time for her to add, “You know, usually when someone makes homemade pancakes, they don’t usually taste good.”

Another blank look from me.

“You know, when someone makes pancakes homemade, there’s usually something wrong with them. Like there’s a baking soda taste or lumps or something. There’s always something wrong.”

I’ve also been told I’m a food snob.  And apparently that person (my partner in crime) was right on the money, because I tend to think there’s something wrong with pancakes that are NOT homemade. Unless you’re camping, in which case even box mix is an absolute luxury. But for normal breakfast, why eat something tough and chewy when you could dirty the same number of dishes and eat actual food?



Here’s how my mom taught me to make pancakes. You’re welcome.

1)  Mix the wet and dry ingredients separately.  Butter counts as wet.  You melt it first.  Lucky us, because when my mom taught me, people didn’t have microwaves.

2) Stir the dry ingredients into the wet, but only enough to get them wet. Huge, gigantic lumps should no longer be visible, but leave SOME lumps. If there are no lumps, it's over-stirred.



3) Only turn the pancake over ONCE when it is on the griddle or pan!  The more they’re handled, the tougher and chewier they get.  For a super delicate and delicious pancake, watch the bubbles that form on top. When they pop and don’t close back up, that’s when they’re ready to turn.


It’s okay to pop one of the bubbles if they don’t seem to be popping on their own, and it’s okay to gently lift an edge a tiny, tiny bit to make sure it’s not burning to a crisp.
But NO turning the pancakes over and over! That’s what a grilled cheese sandwich is for!

And now, since you asked, here is my mom’s recipe for pancakes: