"We use cold water in the wet ingredients. While water temperature may seem insignificant, it's a crucial factor to a pancake's fluffiness because it inhibits gluten development."
"Overmixing the batter will pop all those coveted air bubbles that are a huge factor in fluffiness and rise."
"Spoon a good quarter-cup of batter over the flat top per pancake and says the air bubbles will form and fluff up the batter after two minutes, signaling it's time to flip."
IHOP's pancakes are renowned for their fluffiness, attributed to the use of cold water in the batter, which inhibits gluten development. Chef Scott Randolph emphasizes that warm water leads to dense pancakes due to increased gluten formation. Keeping the batter lumpy is crucial to maintain air bubbles, which contribute to the pancakes' rise. Randolph also suggests a specific whisking technique and recommends using a quarter-cup of batter per pancake, flipping them after two minutes for optimal fluffiness.
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