This recipe slaps. It’s been my go-to for years! For anyone who’s struggling with the recipe, try these tips:
- For some unknowable reason they don’t specify salted or unsalted butter. I use unsalted and then add salt to taste; if you’re using salted butter then don’t add salt.
- They also don’t specify what kind of salt to use. If you’re using Diamond Crystal kosher salt (a common go-to), the originally recommended teaspoon is probably good, actually! If you’re using Morton’s salt or any other table salt, use 1/4 to 1/2 tsp.
- For batter that’s too flat: even though the recipe says “mix until smooth,” you actually want a sort of lumpy batter. That way you don’t beat out all the air that the baking powder is creating! Make sure to get rid of large lumps, but lots of small lumps are fine. I usually use “mix until just combined” as my rule of thumb.
Hopefully that helps anyone who is asking themselves “why on earth does this recipe have so many good reviews?!”. I don’t actually normally write recipe notes for other people, but I really love this pancake recipe, and I hope you give it a chance before tossing the whole thing out with… well, the batter.
(P.S. Blueberries and chocolate chips are both excellent add-ons. I recommend 7 or so pieces per pancake.)
