In terms of morning-time comfort, nothing approaches the pancake.
You are safe now.
Theyre also extremely easy to whip up.
Mix the liquid ingredients together, then slowly incorporate that mixture into your dry mix, whisking until smooth.
Fry in butter and drown in maple syrup.
Make Some Tweaks
Lets talk variations.
Chickpeasor chickpea liquid, reallyhave your back.
Speaking of work, lets say you want to cut down on the amount youre doing.
If this is your story, you should enlist a rice cooker.
Its almost too easy.
Just pour the batter in, hit start, and wait.
Add Some Flair
Now, lets talk flavorful add-ins.
I once chopped up a bunch of Halloween candy and stirred that in and then took a five-year nap.
Freeze and Stuff:Are you ready to have your mind blown?
Cook like you would normal pancakes, only much more smugly.
Toppings:Your imagination is the only limiting factor here.
Really, can you think of a reason?
You should probably try it with pancetta or some sort of savory sausage too.
Any super salty pork product would actually be a good plan.
Just as not all heroes wear capes, not all pancakes come in fluffy stacks.
Lets explore some thinner, drapier, European relatives of the American flapjack.
The subtle differences stem from the ratio of egg, liquid and flour.
The British have an enthusiasm for pancakes that I enjoy.
The pancakes made on this day are simple, and dont contain any leavening ingredients.
It goes pretty well with everything.
Swedish pancakes are thicker and eggier than either of their European cousins, and feel a bit more substantial.
(Recipes list anywhere from 3-5 eggs, andsome even include sour cream in the batter.)
To create this eggy, tender delight ,youll preheat your skillet at 425F while making your batter.
(I likeThe Kitchns recipe.)
If you need a recipe, I recommendthis one from Serious Eats.
Serve with lemon curd.
(Or just keep eating pancakes.
Maybe more than one bang out.)
Illustration by Sam Woolley.
Photos byMiss Messy,Bobbi Bowers,Aubree Flink, Sam Bithoney, andMike McCune.
