It really DOES help if your ingredients are room temperature/warm. I only successfully made these pancakes the first two times I made them, and just this morning! The other two times I made these it produced a very thick batter, and I was left wondering WHY?! I would keep adding milk to thin it down and it would just make a very sad pancake in the end. Not very tasty, and it would BURN so fast.
Microwave your milk if you're in a hurry. Not TOO hot, warm at the most. Melt your butter, crack your egg and scramble it a bit. I feel that helps it come to room temp faster. That's probably not a fact, but I feel it helps when I'm in a hurry.
Have a nice hot griddle or pan. These babies cook fast and without being soupy at the top (which I dread) when you try to flip them. They turn out beautiful.
I used a large serving spoon and ended up with 11 medium sized pancakes. If you make smaller ones you'll produce much more (of course). But I can see where it'd make roughly 8 pancakes (not servings) if I were to pour more heavily for each cake. Also, I use kosher salt and salted butter and they don't turn out as salty as I think it would if it were regular salt. I would halve the salt if you're using salted butter and are using regular iodized salt.
I've got this badboy memorized and will be using it as my go to for a long time! Just, next time I'll have everything room temp before hand ;)
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It really DOES help if your ingredients are room temperature/warm. I only successfully made...