Dish · american
Pancakes
A batter of flour, egg, and buttermilk poured onto a hot griddle and flipped once, browned on both sides and stacked with butter and syrup.
Where it comes from
Griddle cakes leavened with baking powder became common in American kitchens once the leavening agent was sold commercially in the nineteenth century, letting cooks skip the longer rise that yeasted batters needed.
What cooks argue about
Cooks argue over resting the batter to let the gluten relax and bubbles form against cooking it right away, and over flipping only once the surface bubbles pop versus flipping early and often.
Nobody has published a pancakes recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.