Did we Make the Perfect Pancake?

The Secret to Perfect Buttermilk Pancakes We’ve cracked the code to the ultimate stack of pancakes—crispy-edged, fluffy, tender, and golden brown every time. No more “testers for the dogs,” just perfect results from the first pour. Recipe: • 100 g eggs (2 large) • 250 g full-fat buttermilk • 180 g all-purpose flour • 35 g sugar • 25 g buttermilk powder (optional) • 15 g baking powder • 5 g kosher salt (1 ¼ tsp) • 70 g unsalted butter We tested three styles so you can find your perfect pancake: - Thin: Extra buttermilk + less baking powder = tender crumb, crispier edges, and a batter that doubles as blini. - Classic: Fluffy, tender, buttery—balanced lift from baking powder and eggs. - Ultra-Fluffy: More flour + baking powder for tall, airy stacks without density. All cook best at 320°F (160°C) in a nonstick or cast-iron pan for golden, even browning. Key Tips: - Use the right pan to control browning. - Dial in the perfect pan temperature for golden surfaces, not burnt edges. - Adjust ingredient ratios to tweak tenderness and flavor. Once you’ve got the technique down, you’ll turn out diner-worthy pancakes—only better—every single time. Full method + step-by-step guide: https://www.chefsteps.com/activities/five-chefs-five-pancakes