How to Make Pancakes

Follow these five tips for superior short stacks.

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Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Start with Flour

Whisk together the dry ingredients first.

Lumps Are OK!

Whisk your dry ingredients together, then whisk in the wet, but only until they are just combined. Don’t worry about those lumps — as long as the powdery dry ingredients are thoroughly mixed in, you’re done. Fruit add-ins can be folded into the batter or dotted in manually once your batter circles have spread (chocolate chips need to be added this way).

Add Butter

Whisk in melted butter.

Nonstick Is Key, but Cast Iron Is King

You need a nonstick surface to ensure that your flapjacks behave. A well-seasoned cast-iron skillet or griddle is a nearly universal favorite at Food Network, because of its even heating and superior heat-retaining capabilities — and for that old-fashioned griddle flavor it contributes.

Timing Is Everything

Don’t jump the gun! Get your pancakes on too soon and they’ll be pale, flabby and greasy. Test readiness by wetting your hand slightly, then flicking a few water droplets at the skillet. When the water droplets sizzle and dance across the surface, it’s time to start griddling your pancakes.

Almost Done

After another 30 seconds to a minute, they’re ready to eat.

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