How To Make Pancakes From Scratch

Oh boy, do I make a lot of pancakes. This recipe, which makes enough pancakes to feed four people, is one that I've honed over the years to where I think it's pretty perfect — and by perfect I mean light, fluffy, and utterly delightful.

[Also see: First Time Making Pancakes?]

Plus, once you make up the batter, you can hold it in the fridge for several hours. As a matter of fact, it'll hold up pretty well even overnight.

(If you scan the ingredients, you'll notice that you can easily halve the recipe if you only want to make pancakes for two people instead of four. I'm pretty proud of that. Too often with half-recipes, you find yourself scratching your head thinking "OK, what's half an egg?")

One problem people often have with their pancakes is that their baking powder has gone stale. If it's been more than six months since you bought your baking powder, toss it and buy a fresh container. When baking powder gets too old, it won't rise as much as it should, and your pancakes will be heavy and dense rather than the aforementioned light and fluffy.

Another caveat: Do make sure you weigh your flour, not just scoop it out of the bag. If you scoop, chances are your pancakes will be thick and dense rather than light and fluffy.

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