This pancake recipe delivers a classic stack with a tender crumb and golden edges. It’s adaptable, allowing for variations based on your pantry staples.
The key to great pancakes is achieving the right batter consistency. Too thick leads to undercooked insides; too thin results in overly spread-out pancakes.
Buttermilk is ideal for pancake batter, but yogurt is a fantastic substitute. In a pinch, you can use Greek yogurt by thinning it with water.
This recipe has been my go-to since 2006, proving itself as a versatile base for creative pancake adaptations, perfect for any home cook.
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