Ask Lemmy

I will detail my typical pancake process:

1. Add 1.5 C of all purpose flour, 1/2 Tsp salt, 3 Tsp baking powder to large mixing bowl. Whisk together for like 15 seconds.
2. Heat 1/4 C of unsalted butter (half a stick) in microwave. Use spoon to make a small pocket in center of dry mix.
3. Add butter and one whole egg to the pocket, begin to mix with dry mix with spoon, slowly working together starting from the middle. Don't turn it all at once or it will cake up badly.
4. Once the mixture starts to get a bit dry, start pouring milk in, small amounts as you continue to mix. The mix will expand, get dry, add milk, etc, until the entire mix is wet and combines well. Good pancake batter should pour relatively poorly, as it is just barely too thick to run, but you can add it to a pan with a spoon. If it's a bit too runny for your liking it's no big deal, just add a bit of flour.
5. Ideally you have a cast iron pan that has been heating for this time, medium heat. On my coil burner I'm usually set to about 4.5. Too low will take forever, but too hot will cook the bottom way too fast and they burn. It takes experimenting to get your setup perfect. I suggest using a bit of butter before you add the batter: dollop it on, push it around the pan, then wipe dry with a paper towel. You don't want sitting butter in the pan, as it will make the cakes heavy and weird tasting.
6. Add batter to your liking. Once the batter begins to bubble up on the surface, flip it over. The second side should cook for a bit less time than the first.

My ideal pancake is a nice golden brown on one side and maybe slightly darker on the other, with a very subtly undercooked center. My partner always eats her body weight in cakes when I make them. I hope this works for you! Please tell me if you have other questions.