Light Pancakes

These are the kind of pancakes that stack tall on the plate. The structure comes from one move most rushed cooks skip: sifting the dry ingredients together twice. Sifting twice aerates the flour and distributes the four teaspoons of baking powder evenly through the bowl, which is the difference between a dense disc and a pancake that puffs up like a cloud.

The shortening is the second secret. Unlike butter, vegetable shortening keeps the crumb tender at room temperature and doesn’t seize when it hits cold milk in the bowl. The batter should pour thick, almost reluctantly, off the spoon. If it’s too runny, you’ll get crepes instead of stacks.

Let the batter rest five minutes before cooking. The flour hydrates, the gluten relaxes, and the bubbles set up. Cook on medium-low, flip when the surface bubbles burst and the edges look matte.

Pro Tips

• Don’t overmix. A few flour streaks in the batter are fine and actually a sign you’ll get a tender crumb.
• The first pancake almost never works. Treat it as the test run for griddle temperature.
• Hold finished pancakes on a wire rack in a 200°F (95°C) oven so the bottoms don’t steam soggy on a plate.
• Fresh baking powder matters. Anything older than 6 months loses lift.

Variations

• Stir a teaspoon of vanilla and a pinch of cinnamon into the milk for warmer flavor.
• Fold blueberries or chocolate chips into the batter just before the first pour.
• Swap a quarter cup of flour for buckwheat for a nuttier, hearty breakfast pancake.