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Pancake Primer How to make a serve-worthy stack BY TERRYL GAVRE book open, I lose it on the team (in a very kind and gentle way). Pancaking falls into the baking category, and things must be precise for the best results. 3. I always use melted butter — even if the recipe calls for oil. It makes a flavorful crumb and, along with the tiny bit of sugar in the recipe, creates great color. 4. Be sure to separate the eggs. Add the yolks to the wet ingredients and gently fold the whipped whites into the batter last. You can omit this step and add the eggs whole; they are just a little less cloud-like. 5. Gently whisk. Don't beat the batter as it will lose its luster (rise), and let it rest while your pan heats up. A few minutes rest does everyone a little good. 6. Let your pan or griddle heat up completely before making your first cake. It will yield nice golden cakes from the first batch. If the recipe says medium heat, use medium heat. Hotter and faster will not allow the inside to bake properly. You will be forced to flip too soon before the cake is set, and we all know what a mess that is. 7. Use clarified butter to griddle. (is is not mandatory, but if you happen to be one of those people who has clarified butter hanging around, use it.) Stick butter works fine as long as your pan is not overly hot. Personally, I like to use a cast iron pan when pancaking at home. 8. Don't flip too soon, and whatever you do, do not flip more than once. It produces a hard top and a heavy cake. It's time to flip when the bubbles cover the entire surface and start to pop. Once they start to pop, flip. 9. Allow the second side to cook just until golden. e pancake is nearly cooked through by the time you flip it. 10. I know many recipes say to place them on a sheet pan and leave in a low oven, covered with a towel, until you are ready to serve, but I think they steam out. If you are going to serve pancakes to a group, plan on stationing yourself in the kitchen and cooking to order for your guests for the best result. You will probably have a mimosa in hand anyway, and besides, we all know everyone likes to hang out in the kitchen at a party. I 've said it before, and I'll say it again: I'd like to have a word with whoever coined the phrase "Easy as pie." Pie is not easy — well, a good pie is not easy. As a self- proclaimed pancake expert, I will say the same is wholly true for pancakes. While they seem simple enough — a little flour, a little butter, a little egg, and so on — to do a truly sensational set of cakes takes some practice. Here are tips to master the art of the pancake. 1. Make sure your baking powder or soda is active. ese ingredients are often stored in cupboards for extended periods, which may result in a gradual decline in their quality over time. 2. Measure your ingredients! We have been making pancakes down at Café 222 for 30 years now, and if I don't see a recipe Indulge dining PHOTOGRAPHY BY TERRYL GAVRE ranchandcoast.com 66 AUGUST 2025 RANCH & COAST MAGAZINE