Easy French Pancakes

Don’t let the name fool you. These aren’t true crepes, but they sit somewhere on the lighter end of the pancake spectrum. The trick is the thin batter made with a mix of water and milk, which keeps the pancakes from getting heavy or cakey. Powdered sugar in the batter dissolves cleanly and gives the cooked pancakes a faint sweetness without sandy texture.

The “ignore the lumps” line in the directions is real wisdom. Beating pancake batter into perfect smoothness develops gluten and the pancakes turn rubbery. Stop stirring the moment everything is roughly combined and let the lumps work themselves out as the batter rests for a few minutes. That short rest also lets the baking powder activate so the pancakes get a small lift on the griddle.

Pro Tips

• Use a hot, lightly oiled pan. A few drops of water should skitter and dance across the surface before pouring the batter.
• Watch for the bubble flip. When the top dulls and small holes form around the edges, slide a spatula under and flip. Once. Flipping multiple times tightens the texture.
• Don’t press down with the spatula after flipping. Pressing squeezes out the air pockets that make the pancake light.
• Hold finished pancakes in a 200°F (95°C) oven on a wire rack while you cook the rest. Stacking on a plate steams the bottoms into mush.

Variations

• Spread with Nutella and chopped strawberries, then roll like a crepe for a dessert version.
• Stir a teaspoon of orange zest into the batter for a brighter, more aromatic pancake.
• Top with lemon curd and a dusting of powdered sugar for a classic British-style finish.