Breakfast for Dinner: Short Stacks

By Katie Barreira

Who says pancakes are only to be eaten before noon? Whip up a fluffy stack for dinner with this classic flapjack recipe and step-by-step tips for making the perfect pancake.

5 Ways to Get Your Perfect Pancake:

My mom always separates the egg yolks and whites, adding the yolks to the liquid ingredients, then whipping and folding in the whites just before cooking; her pancakes are always light and airy.

My favorite way to cook pancakes is on an electric griddle. The steady, even temperature makes for fluffy, golden flapjacks and the large surface area means fewer batches.

To achieve those perfectly round pancakes, use a ladle or a spouted cup (such as a Pyrex liquid measuring cup) to pour the batter onto the pan in an even stream. Work only a few inches away from the pan, rather than pouring from high up.

When I make pancakes for a crowd, I always end up feeling like a short order cook. To keep the first batches warm while you’re flipping the rest, place cooked pancakes in an even layer on a baking sheet in a 200°F oven.

Don’t stack pancakes on top of one another until ready to serve; the steam will make them gummy. If you need to make a second layer on the baking sheet while keeping warm, separate the layers with a paper towel to help absorb the moisture. Even pancakes that are kept warm properly should be served as quickly as possible.

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Classic Pancake Recipe
Serves 4

1-1/2 cups all-purpose flour
3 tablespoons granulated sugar
1-1/2 teaspoons baking powder
3/4 teaspoon salt
1-1/4 cups whole milk
2 large eggs, whites and yolks separated
3 tablespoons butter, plus more for greasing

1. In a medium bowl, whisk to combine flour, sugar, baking powder and salt.
2. In another bowl, whisk the milk into egg yolks. Melt 3 tablespoons of butter and whisk into the milk mixture. Pour the wet mixture into the dry mixture and stir gently until just combined; be careful not to over-mix.
3. Heat a griddle or large non-stick skillet over medium heat. Meanwhile, use a whisk or hand-held mixer to beat the egg whites until fluffy, but not stiff. Gently fold whites into the batter using a spatula.
4. Coat the heated griddle with a thin, even layer of butter and ladle batter by ¼ cupsful onto the surface. Cook until large bubbles form on top and pancakes appear cooked around the edges, 1 ½ to 2 minutes. Flip and cook through, 30 seconds to 1 minute more. Serve immediately or keep warm in a 200°F oven until the remaining batches are cooked, then serve immediately.

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